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The present study aimed at evaluating the phytochemical composition, antioxidant, and antimicrobial potentials of spent coffee extracts (SCE) to use these extracts as natural preservatives of food. The effectiveness of SCE in postponing the oxidation and extending the shelf life of chicken fillets through delaying the microbial growth were investigated. Spent coffee was collected and extracted using water and ethanol. The extracts were analyzed for their bioactive components using Gas chromatography-mass spectrometry (GC/MS) and antioxidant properties using different spectrophotometric assays. The detected bioactive components were mainly fatty acids (80 %), flavonoids, terpenoids and caffeine (5.4 %). Spent coffee ethanolic extract was richer in its active components than the aqueous one. Additionally, the in vitro antibacterial efficacy of the extracts against several food-borne bacterial strains revealed that spent coffee ethanolic extract was effective against all the tested bacteria with inhibitory percentages ranging from 34.62 to 66.69 %, whereas the aqueous extract expressed an inhibitory effect only against Salmonella typhimurium (35.82 %). To assess the practical utility of SCE as food preservatives, chicken fillets were treated with SCE at two levels (0.1 % and 0.2 %) and butylated hydroxytoluene (BHT, 0.02 %) was used as a synthetic preservative. The antioxidant and microbiological attributes of the SCE treated chicken fillets were investigated at 3 d intervals for 15 d. The results showed that inclusion of SCE enhanced the chicken fillets antioxidant properties and microbiological characteristics. Furthermore, the chicken fillets treatments succeeded in stopping the rise of the total bacterial count, with no Salmonella sp. or fungal contamination, and additionally, the overall total coliform was less than 102 cfu/ g; indicating their safety for human consumption. In conclusion, this study proved that spent coffee-treated chicken fillets exhibited extended shelf life through delaying the microbial spoilage and maintaining the antioxidant quality.

This study evaluated the effects of whole flaxseed (WFS), fish oil (FO), and different sources of Se, Zn, and Fe (inorganic, organic, and nano-source) on egg production, quality, sensory attributes, and serum protein metabolites in laying hens. A total of 144 hens were divided into six groups with six replicates of four hens each. Hens were fed six diets as follows: 1) control diet; 2) 7.5%WFS+1.5%FO; 3) 7.5%WFS+1.5%FO+175 mg/kg vitamin E (VE); 4) 7.5%WFS+1.5%FO+175 mg/kg VE + inorganic sources of Se, Zn, and Fe (ISeZnFe); 5) 7.5%WFS+1.5%FO+175 mg/kg VE + organic sources of Se, Zn, and Fe (OSeZnFe); 6) 7.5%WFS+1.5%FO+175 mg/kg VE + nano-source of Se, Zn, and Fe (NSeZnFe) from 40–50 weeks of age. Laying hens fed 7.5% WFS, 1.5% FO, and different sources of trace elements in their diets had no negative effects on laying rate, egg weight, egg mass, feed intake, feed conversion ratio, body weight change, or survival rate compared to that of hens fed the control diet. Dietary treatments did not negatively affect the external and internal egg characteristics or egg sensory attributes. Feeding 7.5%WFS+1.5%FO+VE+ISeZnFe positively influenced yolk color in fresh eggs. Dietary treatments had a significant impact on egg nutritional composition, with the highest levels of macronutrients found in eggs from hens fed the 7.5%WFS+1.5%FO+VE+NSeZnFe treatment. The highest plasma globulin concentrations were observed in hens fed organic and nano-source trace elements. The same diets reduced plasma uric acid levels. Based on these findings, the inclusion of organic or nano-source trace minerals in diets containing WFS and FO positively affected egg quality and hen protein metabolites.

Flaxseed cake contains high levels of phenolic compounds, which have numerous biological activities, as well as a considerable amount of omega-3 fatty acids, such as α-linolenic acid, which remains after oil extraction. In this study, we examined the effects of flaxseed cake meal (FSCM) on the antioxidative status, lipid metabolism, egg fatty acid profile, and egg health index of white-egg laying hens. A total of 63 Hisex White laying hens were divided into three experimental treatment groups and fed diets containing 0, 5, or 10% FSCM from 48 to 58 weeks of age. Feeding with 5 and 10% FSCM did not significantly (p>0.05) influence total lipid, triglyceride, total cholesterol, very low-density lipoprotein-cholesterol, or low-density lipoprotein-cholesterol concentrations, or the high-/low-density lipoprotein ratio in the serum and egg yolk; however, 10% FSCM significantly (P0.05) antioxidant markers in the eggs and blood plasma. Notably, dietary inclusion of FSCM significantly increased (P

The present study aimed to investigate the benefits of ultrasonic method of extraction compared to maceration method, on intensifying the phytochemicals, antimicrobial, and cytotoxicity activities of Eruca sativa leaves and sprouts ethanolic extracts. The ultrasonic treatments of E. sativa leaves and sprout, were tested after 10, 20 and 30 min., whereas, maceration treatments of E. sativa leaves and sprout, were considered after 72 h. Results of Gas Chromatography-Mass Spectrometry (GC-MS) analysis showed that E. sativa leaves and sprouts are reach sources of active components such as phenols and flavonoids. Moreover, the sprout macerated extracts showed higher total antioxidant activity (TAA), total phenolic contents (TPC) and total flavonoids (TFC), compared to those of the sprout ultrasonic extracts. On the contrary, the ultrasonic extraction of leaves was more efficient than maceration. Results of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity showed that ultrasonic treated leaves, sprouts (10 min.), and macerated sprouts (72 h), recorded the lowest effective concentrations (EC50) of; 2.77, 3.846, and 3.676 mg/100 ml, respectively. The antimicrobial activity of the extracts was assessed using the well diffusion method. Results showed that ultrasonic treated sprouts (10 min.) and ultrasonic treated leaves (10 and 30 min.) have better antifungal activity against Aspergillus fumigatus (recording diameter of inhibition zone of 13 mm) and Candida albicans (recording diameters of inhibition zones of 13 and 11 mm, respectively). For bacteria, the Staphylococcus aureus was effectively inhibited (recording inhibition zone diameter of 13 mm) by the ultrasonic treated leaves (20 min.), Bacillus cereus was effectively inhibited with ultrasonic treated sprouts (20 and 30 min., both recording 13 mm), ultrasonic treated leaves (10 and 20 min., recording 14, 13 mm, respectively), and the macerated leaves (72 h, recording 13 mm). Salmonella typhimurium recorded (13 mm) with ultrasonic treated leaves (10 min.), and (12 mm) with macerated sprouts. Results of the cytotoxic potency demonstrated high activity of the macerated sprouts on HepG2 cell lines, whereas the macerated sprouts and ultrasonic treated leaves (30 min.) presented high efficacy on the HT-29 cells. Thus we concluded that extracts of E. sativa leaves and sprouts produced using different extraction methods, have a substantial beneficial antioxidant, antimicrobial and anticancer activities.