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The study investigated the nutritional profile and nutraceutical composition of the seeds (whole and defatted) of two monoecious hemp cultivars (Carmaleonte, Codimono) and one dioecious cultivar (CS) grown during the 2018 and 2019 crop seasons. The phenolic acid profiles, both free and bound, antioxidant activity (AA), protein content (PC), total phenolic content (TPC), β-carotene, lutein content, and condensed tannins (CT) were studied, and the effects of genotype (G), year (Y), and GxY interaction were also measured. The results indicated the stronger involvement of the year in the nutritional and antioxidant properties of the whole seeds than in those of the defatted seeds, as indicated by the analysis of the variance. The PC, TPC, AA, sum of phenolics free (SPF), and sum of phenolics bound (SPB) were significantly affected by year, while the lutein and some phenolic acids, free and bound (ferulic and p-coumaric acids and N-trans-caffeoyltyramine), showed significant effects of the genotype. In this respect, the Carmaleonte revealed the highest content of ferulic and p-coumaric acids, as well as CS of N-trans-caffeoyltyramine. A prevalence of Y effect over G was measured in the free and bound fraction of the phenolics of the whole seeds, in contrast to the defatted seeds, in which significant effects of GxY were also measured. Moreover, the Pearson's correlation coefficients indicated a strict involvement of precipitations in the variation of the phenolics accumulation, above all with bound p-hydroxybenzoic acid (r = 0.71 **), bound syringic acid (r = 0.69 *), bound N-trans-caffeoyltyramine (r = 0.64 *), and SPB (r = 0.60 *). As phenolics bound fractions have strong biological activities, (including antioxidant and anti-inflammatory activities) the high concentrations of N-trans-Caffeoyltyramine B in the CS defatted seeds suggest that it is valuable ingredient for functional foods. [ABSTRACT FROM AUTHOR]

The study investigated the nutritional profile and nutraceutical composition of the seeds (whole and defatted) of two monoecious hemp cultivars (Carmaleonte, Codimono) and one dioecious cultivar (CS) grown during the 2018 and 2019 crop seasons. The phenolic acid profiles, both free and bound, antioxidant activity (AA), protein content (PC), total phenolic content (TPC), β-carotene, lutein content, and condensed tannins (CT) were studied, and the effects of genotype (G), year (Y), and GxY interaction were also measured. The results indicated the stronger involvement of the year in the nutritional and antioxidant properties of the whole seeds than in those of the defatted seeds, as indicated by the analysis of the variance. The PC, TPC, AA, sum of phenolics free (SPF), and sum of phenolics bound (SPB) were significantly affected by year, while the lutein and some phenolic acids, free and bound (ferulic and p-coumaric acids and N-trans-caffeoyltyramine), showed significant effects of the genotype. In this respect, the Carmaleonte revealed the highest content of ferulic and p-coumaric acids, as well as CS of N-trans-caffeoyltyramine. A prevalence of Y effect over G was measured in the free and bound fraction of the phenolics of the whole seeds, in contrast to the defatted seeds, in which significant effects of GxY were also measured. Moreover, the Pearson’s correlation coefficients indicated a strict involvement of precipitations in the variation of the phenolics accumulation, above all with bound p-hydroxybenzoic acid (r = 0.71 **), bound syringic acid (r = 0.69 *), bound N-trans-caffeoyltyramine (r = 0.64 *), and SPB (r = 0.60 *). As phenolics bound fractions have strong biological activities, (including antioxidant and anti-inflammatory activities) the high concentrations of N-trans-Caffeoyltyramine B in the CS defatted seeds suggest that it is valuable ingredient for functional foods.

Background and objectives: Tritordeum, a cereal obtained by crossing a durum wheat and a wild barley, has attracted interest for its suitability as a functional food crop, but the phenolic compounds present in the grain and the agronomic effect of crop year on levels of phenolics have yet to be elucidated. The objective of the present three‐year study was to analyze the agronomic aspects and phenolic acid content of five Tritordeum lines grown in Southern Italy. Findings: Agronomical results showed the good potential of this cereal that can be considered a promising species for this environment, highlighting that at present the Tritordeum JB1, HT444, and HT621 resulted in higher values than durum wheat for most of the grain parameters (harvest index, height of plant, test weight, 1,000‐kernel weight, and protein content) and phenolic content (gallic, p‐hydroxybenzoic, chlorogenic, and gentisic). Despite until recent days limited information is available about the concentration and the composition of phenolic acids in Tritordeum, twelve phenolic acids were identified across the genotypes. Conclusions: Tritordeum showed a relevant concentration of free phenolic acids and in particular HT621 contains the highest amounts of ferulic and sinapic acids. Moreover, cinnamic and gentisic acids have been reported in Tritordeum grain for the first time, being reported only in other cereals. Significance and novelty: To our knowledge, no other studies have reported as complete a phenolic profile of the species. Tritordeum has good potential for the production of food products rich in phenolic compounds. [ABSTRACT FROM AUTHOR]

BACKGROUND: We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits. RESULTS: Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg−1); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight. CONCLUSIONS: With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Polygonum hydropiper L. (water pepper), an important medicinal plant from the Polygonaceae family, is traditionally used in folk medicine as an anti-cancer and anti-rheumatic agent, against diarrhea, positively influencing cerebral ischemia, Parkinson's disease, and with neuroprotective effects. The aim of the current study was to evaluate and compare the total polyphenol content and antioxidant activity of water (infusion, decoction and microwave) and alcohol (tincture) extracts of Polygonum hydropiper. The total flavonoid content, total monomeric anthocyanin content and detailed phenolic acids profile were additionally assessed. The polyphenol content was established to be in range from 5.02 ± 0.07 to 17.44 ± 0.24 mg GAE/g dw, the total flavonoids from 3766.27 ± 118.25 to 6909.66 ± 66.03 µM Q?/g dw and total monomeric anthocyanins from 0.26 ± 0.14 to 3.17 ± 0.44 mg/l. The in vitro antioxidant activity was evaluated by four common procedures, the highest results were established for the decoction, and tincture extracts. The phenolic acids profile revealed the highest yield, in respect of total phenolic acids, in the water pepper tincture - 3243.74 µg/g dw. As a result, the consumption of P. hydropiper extracts could be recommended as a good source of biologically active substances with potential benefit effects. [ABSTRACT FROM AUTHOR]

The present study was carried out to investigate the effect of solvents extraction and drying techniques on the antioxidant activity and biological activity of persimmon (Diospyros kaki). The samples of fresh, sun dried and shade dried persimmon were taken to examine the antioxidant activity of their peels and pulps. Four organic solvents system was used for extraction. The crude extract yields from the persimmon samples ranged from 11.1 to 84.8% of dry weight of pulp and 17.91 to 62.9% for peel. The 80% methanol showed highest extract yield. Total phenolic contents (TPCs), total flavonoids contents (TFCs), DPPH radical scavenging and reducing power assay were used for determination of antioxidant activity. Bacterial activity was done by disc diffusion method against four bacterial strains, Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Salmonella typhi. Individual phenolic acids were analysed by HPLC. TPCs and TFCs values for peel and pulp extract varied from 31.8-43.08 GAE mg/g DW, 22.3-35 GAE mg/g DW and 16.31-27.29 CE mg/g DW, 13.36-17.9 CE mg/g DW, respectively. The persimmon peel and pulp exhibited good DPPH radical scavenging activity and reducing potential with contribution of IC50 0.63-2.09, 1.08-2.55 mg/ml and EC50 6893.20-12476.71 and 15723.10-21161.20 mg/ml of extract, respectively. Total amount of individual phenolic acids in persimmon extracts varied 20.9-553.15 mg/kg of extract. Gallic acid was the most prevalent phenolic in extracts. Fresh pulp extract possessed maximum value of total phenolic acids (553.15 mg/kg). Generally, present results revealed that extract of fresh persimmon peel has highest antioxidant activity than pulp. Fresh persimmon possessed greater antioxidant potential than dried persimmon. The persimmon extracts exhibited the good antimicrobial activity against selected bacterial strains. With regard to different aqueous organic solvents used 80% methanol was found to be most effective solvent for the extraction of bioactive compounds. So, the present results suggested the use of persimmon peel and pulp as a valuable resource of antioxidants thus can be used in functional food and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

This study presents a comprehensive enzyme-assisted supercritical fluid extraction (EASCFE) process developed to extract antioxidant phenolics from pomegranate peel (PP). Pomegranate peel collected from local agro-processing units was treated with various commercial and feed enzyme preparations. The morphological changes in the ultrastructure of PP cell wall after enzyme treatment were visualized by field emission scanning electron microscopy (FESEM). Extraction of antioxidant phenolics from enzyme pretreated PP was carried out by supercritical carbon dioxide (SC-CO 2 ) with ethanol as a co-solvent. The extracts produced were investigated for their total phenolics (TP), antioxidant activity and phenolic acids profile using HPLC-DAD-ESI–MS. The observed results showed that EASCFE doubled the recovery of crude extracts with increased level of phenolic constituents (TPs), and improved radical scavenging capacity (RSC), trolox equivalent antioxidant capacity (TEAC) and inhibition of linoleic acid peroxidation. HPLC-DAD-ESI–MS characterization of the extracts authenticated the presence of vanillic (108.36 μg/g of extract), ferulic (75.19 μg/g of extract) and syringic (88.24 μg/g of extract) as potent phenolic acids. The results of this study support that EASCFE can be explored as a state-of-the-art green technological process for recovering optimum amounts of antioxidant phenolics from under-utilized pomegranate peel or other such materials. In addition, retention of appreciable level of naturally occurring vanillic, ferulic, and syringic acids in the enzyme-extracted components advocates that EASCFE is a good choice for preparation of PP extracts for food preservation as well as for the development of nutraceuticals and chemo-preventive phytomedicine. [ABSTRACT FROM AUTHOR]

The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH). Phenolic acids profile was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed flours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 tag/kg ). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye flours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed flours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of flours in the formulation as well as by batter preparation and baking process. [ABSTRACT FROM AUTHOR]