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Nobiletin (NOB) is a ubiquitous phytochemical belonging to the citrus family. It is a polymethoxy flavonoid with restorative and therapeutic properties. It has excellent potential as an antioxidative, anti-inflammatory, anti-neurodegenerative, and anti-viral agent in nutrition and pharmacological studies. However, due to its lipophilic nature, different strategies to enhance its solubility, magnify physiochemical properties, and bioavailability is current interests of the researchers. NOB, after oral intake, undergoes biotransformation by the host gastrointestinal tract along with gut microbiota leading to its bioaccessibility, bioavailability, and bio-efficacy alteration. Primary NOB metabolites have been characterized and isolated successfully for their efficient biological activities. In this context, multiple studies cover the various therapeutic benefits of NOB against different diseases; however, there is an absence of a comprehensive review of NOB and its metabolites that precisely describes its chemistry, metabolism, and curative abilities. The review intends to provide emerging trends regarding NOB chemistry, metabolism, bioavailability, biotransformation, drug delivery systems to enhanced bioavailability, and therapeutic potential against different diseases such as obesity, hypertension, CVDs, cancer, diabetes, osteo, and rheumatoid arthritis, Parkinson's and Alzheimer's disease and its toxicity. [ABSTRACT FROM AUTHOR]

Dates (Phoenix dactylifera L.) are rich in nutritional compounds, particularly in sugars. Sugars offer anaerobic fermentation, used for bioethanol production. Recently, researchers and industrialists finding ways to produce low‐cost bioethanol on large scale using agricultural wastes. Date palm residual is the largest agricultural waste in Pakistan, which can be the cheapest source for bioethanol production, whereas the current study was designed to explore the possible utilization and the potential of date palm waste for bioethanol production through Saccharomyces cerevisiae grown in yeast extract, Bacto peptone, and d‐glucose medium. The fermentation process resulted in the production of 15% (v/v) ethanol under the optimum condition of an incubation period of 72 hr and three sugars (glucose, fructose, and sucrose) were found in date waste. The functional group of ethanol (C2H5OH) was also found via Fourier‐transform infrared spectroscopy (FTIR) analysis. Therefore, S. cerevisiae could be recommended for ethanol production due to short fermentation time at 25% inoculum in 30°C and reduced the processing cost. Common date varieties of low market value are a preferred substrate for the process of producing industrial ethanol. Additionally, proximate analysis of date fruit by near‐infrared spectroscopy revealed moisture contents (16.84%), crude protein (0.3%), ash (9.8%), crude fat (2.6%), and neutral detergent fibers (13.4%). So, date fruit contains various nutrients for microbial growth for ethanol production. [ABSTRACT FROM AUTHOR]

Background: Chia (Salvia hispanica L.) seeds have been described as a good source of lipids, protein, dietary fiber, polyphenolic compounds and omega-3 polyunsaturated fatty acids. The consumption of chia seed oil helps to improve biological markers related to metabolic syndrome diseases. The oil yield and fatty acids composition of chia oil is affected by several factors such as pre-treatment method and size reduction practices. Therefore, the main mandate of present investigate was to study the effect of different seed pre-treatments on yield, fatty acids composition and sensory acceptability of chia oil at different storage intervals and conditions. Methods: Raw chia seeds were characterized for proximate composition. Raw chia seeds after milling were passed through sieves to obtain different particle size fractions (coarse, seed particle size ≥ 10 mm; medium, seed particle size ≥ 5 mm; fine, seed particle size ≤ 5 mm). Heat pre-treatment of chia seeds included the water boiling (100 C°, 5 min), microwave roasting (900 W, 2450 MHz, 2.5 min), oven drying (105 ± 5 °C, 1 h) and autoclaving (121 °C, 15 lbs, 15 min) process. Extracted oil from pre-treated chia seeds were stored in Tin cans at 25 ± 2 °C and 4 ± 1 °C for 60–days and examined for physical (color, melting point, refractive index), oxidative (iodine value, peroxide value, free fatty acids), fatty acids (palmitic, stearic, oleic, linoleic, α-linolenic) composition and sensory (appearance, flavor, overall acceptability) parameters, respectively. Results: The proximal composition of chia seeds consisted of 6.16 ± 0.24 % moisture, 34.84 ± 0.62 % oil, 18.21 ± 0.45 % protein, 4.16 ± 0.37 % ash, 23.12 ± 0.29 % fiber, and 14.18 ± 0.23 % nitrogen contents. The oil yield as a result of seed pre-treatments was found in the range of 3.43 ± 0.22 % (water boiled samples) to 32.18 ± 0.34 % (autoclaved samples). The oil samples at day 0 indicated the maximum color (R and Y Lovibond scale) value for oven drying while at storage day 60 (25 ± 2 °C), the highest color value was found for autoclave pre-treatment. The slightly increasing trend of color values for all treatments was observed during the storage period. The lowest iodine value (182.83 ± 1.18 g/100 g at storage day 0 & 173.49 ± 1.21 g/100 g at storage day 60, 25 ± 2 °C) was calculated for autoclaved samples while the maximum iodine value (193.42 ± 1.14 g/100 g at storage day 0 & 190.36 ± 1.17 g/100 g at storage day 60, 25 ± 2 °C) was recorded for raw chia samples. The significant increasing trend for all treatments was observed in case of peroxide value and free fatty acids production during storage. Maximum decrease in linoleic (35 %) and α-linolenic (18 %) fatty acids was observed in autoclaved samples. The oil from pre-treated seed samples obtained decreasing scores for sensory parameters throughout the storage period at different conditions. Conclusions: As a result, chia seeds are an important source of lipids and essential fatty acids. The water boiling and high temperature processing of chia seeds provides instability to lipids during storage at room temperature. However, detailed investigation is required on the processing performance and storage stability of food products supplemented with pre-treated chia seeds and furthers their effect on biological system. [ABSTRACT FROM AUTHOR]

The current study was aimed to observe the influence of pulsed electric field (PEF) on the extraction of bioactive components; antioxidant activity and physicochemical properties of date palm fruit extract (DPFE) as compared to the extract untreated by PEF. The fruit was treated with PEF (frequency: 10 Hz, time: 100 µs, pulses number: 30, electric field strength (EFS): 1, 2, and 3 kV/cm. The results show that PEF has a positive impact on the total content of carotenoids, anthocyanins, flavonoids, and phenolics by increasing the EFS. DPFE treated with PEF exhibit a strong antioxidant activity as compared to untreated extract, while electrical conductivity, pH values, and titratable acidity were not affected by PEF. The results indicate a notable increase in the volatile components in DPFE treated with PEF at 3 kV/cm. Thus, PEF treatment can assist the ethanolic extraction of DPFE to improve the bioactivity and antioxidative activity. These findings suggest that PEF can be a more suitable technique to enhance solvent extraction on a commercial basis. [ABSTRACT FROM AUTHOR]