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Background: Nitrogen fertilization in broccoli is very important for plant growth and productivity. However, it is known that the nitrogen source of the nitrogen fertilizer is also effective on quality parameters. In this study we investigated the effects of different nitrogen sources (ammonium sulphate and calcium nitrate) on bioactive compounds and leaf nutrients of broccoli cultivars (Monet, Italian and Karadede). Results: The highest total phenolic content was 0.24 mg g− 1 fw in cultivar Monet. Nitrate-based fertilizer treatments provided higher total phenolic (0.28 mg g− 1 fw) and flavonoid (0.56 mg g1 fw) contents and FRAP (0.24 mmol g− 1 fw) values compared to ammonium-based fertilizer treatments. On the other hand, DPPH (0.77 mmol g− 1 fw) values were higher in the ammonium nitrogen treatments. Among the cultivars, Monet had the highest total phenolics, flavonoids and FRAP values. When leaf nutrient concentrations were analyzed, ammonium sulfate application resulted in higher sulfur (0.86%), zinc (20.72 mg kg− 1) and manganese (28.80 mg kg− 1) concentrations compared to calcium nitrate. Calcium nitrate treatment provided the highest calcium (2.09%) and iron (37.50 mg kg− 1) concentration in Monet cultivar. Phosphorus (0.31–0.35%) and magnesium (0.073–0.084%) concentrations differed among cultivars. Conclusions: In conclusion, the choice of nitrogen source and cultivar in broccoli cultivation plays an important role in the bioactive compound profile and nutrient composition of the broccoli crop. The results provide useful information for the improvement of broccoli quality. [ABSTRACT FROM AUTHOR]

Marjoram (Origanum majorana L.), also known as "sweet marjoram" or "sweet oregano" is a Mediterranean herbaceous perennial herb cultivated in Egypt and widely consumed as an herbal supplement for treatment of several ailments. The main goal of this study was to assess volatiles' variation in marjoram samples collected from two different widely consumed commercial products using two different extraction techniques viz. head space solid phase microextraction (HS-SPME) and petroleum ether using gas chromatography mass spectrometry (GC-MS) analysis and multivariate data analysis. A total of 20 major aroma compounds were identified in samples extracted with HS-SPME found enriched in monoterpene hydrocarbons and oxygenated compounds. The major volatiles included β-phellandrene (20.1 and 14.2%), γ-terpinene (13.4 and 11.7%), 2-bornene (12.3 and 11.5%), p-cymene (9.8 and 4.6%) terpenen-4-ol (16.4 and 7.5%), sabinene hydrate (16.02 and 8.8%) and terpineol (4.2 and 3.2%) in MR and MI, respectively. Compared with HS-SPME, 51 aroma compounds were identified in marjoram samples extracted with petroleum ether, found more enriched in aliphatic hydrocarbons (42.8 and 73.8%) in MR and MI, respectively. While a higher identification score was observed in the case of solvent extraction, SPME appeared to be more selective in the recovery of oxygenated terpenes to account more for marjoram aroma. Multivariate data analysis using principal component analysis (PCA) revealed distinct discrimination between volatile composition of both marjoram samples. The total phenolic and flavonoid contents in marjoram samples were at (111.9, 109.1 µg GA/mg) and (18.3, 19.5 µg rutin eq/mg) in MR and MI, respectively. Stronger antioxidant effects were observed in MR and MI samples with IC50 at 45.5 and 56.8 µg/mL respectively compared to IC50 6.57 µg/mL for Trolox as assayed using DPPH assay. Moderate anti-bacterial effect was observed in MR and MI samples and expressed as a zone of inhibition mostly against Bacillus subtilis (16.03 and 15.9 mm), B. cereus (12.9 and 13.7 mm), Enterococcus faecalis (14.03 and 13.97 mm), and Enterobacter cloacae (11.6 and 11.6 mm) respectively. [ABSTRACT FROM AUTHOR]

The phytochemical investigation of both chloroform and ethyl acetate extracts of Genista lobelii DC from an Algerian endemic plant led to the isolation of a new isoflavonoid Aspalathoidin compound (1) and nine known compounds (laburnetin, isokaempferide, retamasin B, ephedrodin, sakuretin, isoprunetin, genistein −7-O-β-glucoside, derrone-4′-O-methyl ether and eriodictyol-7,3′-dimethylether). Twelve phenolic compounds were identified in ethyl acetate and n-butanol extracts through a qualitative investigation of phenolic compounds using HPLC. Finally, both extracts were estimated for their phenolic and flavonoid contents as well as the evaluation of their antioxidant activity using five different assays DPPH, CUPRAC, ABTS, GOR and the sun protection factor SPF was determined as an index of the photoprotective capacity of the G.lobelii DC extracts. The extract of chloroform and ethyl acetate has good antioxidant and includes significant levels of phenolic and flavonoid components. [ABSTRACT FROM AUTHOR]

Copyright of Afyon Kocatepe University Journal of Science & Engineering / Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi is the property of Afyon Kocatepe University, Faculty of Science & Literature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In addition to being used as a snack, pumpkin seeds are an industrial product. It also has the potential to be used in the food, pharmaceutical, and cosmetic industries. Seed yield and quality are traits of economic importance. This study aims to determine the effect of vermicompost and different plant activators on the yield and some parameters of the pumpkin's quality. For this purpose, three plant activators [(ISR-2000 (I), Symbion-Vam (S), and Green-Miracle (G)] together with vermicompost (V) have been used. The experiment was conducted in the field of the Cukurova University Pozantı Agricultural Research and Application Center, Turkey. A total of 8 applications were made. Conventional fertilizer (CF) application was determined as the control group. The results showed that the applications increased the snack pumpkin's fruit, seed yield, and quality. The highest fruit and seed yield was obtained from CF (37.2 t ha-1, 101.42 g-1 m² ) application, followed by V+I (27.1 t ha -1, 80.09 g-1 m² ) application. Additionally, CF applications resulted in the highest fruit width (14.82 cm), length (23.31 cm), seed width (10.21 mm), and length (20.66 mm) of internal weight (74.33 %) measurements. Regarding mineral element and phenolic content, higher results were obtained when vermicompost and plant activators were combined. According to the study results, different doses of vermicompost may be recommended as an alternative to conventional fertilizer application in future studies. [ABSTRACT FROM AUTHOR]

Light treatment is an innovative method to enhance the synthesis of secondary metabolites in plants and improve the quality of plant-based food ingredients. This study investigated the effects of red light treatment on the physiological and biochemical changes during wheat germination, aiming to produce high-quality wheat sprouts with strong antioxidant capacity. Using response surface methodology, the study optimized the conditions for phenolic accumulation in wheat sprouts under red light treatment and explored the molecular mechanisms behind the enhancement of total phenolic content (TPC) and quality. The results indicated that red light treatment significantly increased the TPC in wheat sprouts. The highest TPC, reaching 186.61 μg GAE/sprout, was observed when wheat sprouts were exposed to red light at an intensity of 412 μmol/m²/s for 18.2 h/d over four days. Compared to no light, red light treatment significantly increased the content of photosynthetic pigments (chlorophyll and carotenoids). Red light treatment notably heightened the levels of both free and bound phenolic in the germinating wheat. Red light treatment markedly boosted the activities and relative gene expression levels of enzymes related to phenolic biosynthesis, including phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, and 4-coumarate-CoA ligase. Additionally, red light treatment enhanced the antioxidant capacity of wheat sprouts by improving the activity and gene expression of four key antioxidant enzymes, thereby promoting growth and germination. This research suggested that red light treatment is an effective strategy for stimulating total phenolic biosynthesis, enhancing antioxidant capacity, and producing highly nutritious wheat sprouts, thus laying the groundwork for developing total phenolic-enriched wheat sprouts as valuable food ingredients in the future. [ABSTRACT FROM AUTHOR]

Abstract Background Nitrogen fertilization in broccoli is very important for plant growth and productivity. However, it is known that the nitrogen source of the nitrogen fertilizer is also effective on quality parameters. In this study we investigated the effects of different nitrogen sources (ammonium sulphate and calcium nitrate) on bioactive compounds and leaf nutrients of broccoli cultivars (Monet, Italian and Karadede). Results The highest total phenolic content was 0.24 mg g− 1 fw in cultivar Monet. Nitrate-based fertilizer treatments provided higher total phenolic (0.28 mg g− 1 fw) and flavonoid (0.56 mg g1 fw) contents and FRAP (0.24 mmol g− 1 fw) values compared to ammonium-based fertilizer treatments. On the other hand, DPPH (0.77 mmol g− 1 fw) values were higher in the ammonium nitrogen treatments. Among the cultivars, Monet had the highest total phenolics, flavonoids and FRAP values. When leaf nutrient concentrations were analyzed, ammonium sulfate application resulted in higher sulfur (0.86%), zinc (20.72 mg kg− 1) and manganese (28.80 mg kg− 1) concentrations compared to calcium nitrate. Calcium nitrate treatment provided the highest calcium (2.09%) and iron (37.50 mg kg− 1) concentration in Monet cultivar. Phosphorus (0.31–0.35%) and magnesium (0.073–0.084%) concentrations differed among cultivars. Conclusions In conclusion, the choice of nitrogen source and cultivar in broccoli cultivation plays an important role in the bioactive compound profile and nutrient composition of the broccoli crop. The results provide useful information for the improvement of broccoli quality.

Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some differences in the blanching condition such as methods and classification of fruits and vegetables were also known able to affect total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through a meta-analysis approach. Study selection was conducted with a PRISMA method. There were 28 articles and 82 data used for meta-analysis. The data were analyzed by Hedges’d to calculate the effect size with confidence interval (CI) utilizing OpenMee software. The result showed that blanching demonstrated significant effects on the rise of total phenolic content (hedges’d[95% CI]: 0.782 [0.037 to 1.527]; p

Yemişen, also known as red hawthorn (Crataegus spp.), is a plant belonging to the Rosaceae family and grows in different regions of Asia, Europe and North America with temperate climates, and is also spread in different regions of Turkey. Although its fruits are consumed with pleasure, the leaves and stems of the plant are rich in antioxidant bioactive components such as phenolic acids and flavonoids. In this study, the phytochemical and antioxidant properties of two different Crataegus species obtained from different regions of Turkey were investigated. Total phenolic (TP) content, DPPH radical scavenging activity, organic acid and sugar profile and mineral distributions were determined in the fruits, pulp, seeds and stems of Crataegus monogyna Jacq., and Crataegus laevigata (Poir.) DC. According to the obtained results, the most abundant macro-mineral was determined to be K, the micro-mineral was Fe, the dominant acid was malic acid, and the dominant sugar was fructose. In both red hawthorn species, it was determined that the fruit pulps were rich in TPC, and the stems of the fruit had higher antioxidant capacity. [ABSTRACT FROM AUTHOR]

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

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The export of trimmed coconuts necessitates controlling microbial growth and browning, often achieved through the use of sodium metabisulfite (SMS). However, SMS can elicit allergic reactions in operators. To address this concern, ultrafine bubble (UFBs) technology was applied to reduce the SMS concentration. Trimmed coconuts were dipped in either a 1.5% SMS solution or a combination of 1.5% SMS with UFBs (1.5% SMS-UFBs) and compared to coconuts dipped or not dipped in a 3% SMS solution. All treated coconuts were then wrapped with polyvinyl chloride (PVC) film and stored at 2–4 °C for 2 months, followed by transfer to storage at 8–10 °C for an additional 14 days. The results indicated that halving the SMS concentration, with or without UFB application, effectively controlled microbial growth and browning, comparable to using 3% SMS. No contamination of E. coli or Salmonella spp. was detected. The mesocarp whiteness, browning index, polyphenol oxidase (PPO) activity, and total phenolic content of coconuts treated with 1.5% SMS or 1.5% SMS-UFBs did not differ significantly from those dipped in 3% SMS solution (p > 0.05). Similarly, the quality of coconut water and coconut meat in SMS or SMS-UFB treatments did not show significant differences. In dry seasons, using 1.5% SMS with or without UFBs yielded comparable results to those obtained using 3% SMS. However, in wet seasons, the synergistic effects of UFBs on reducing microbial growth incidence were observed, similar to the impact achieved with 3% SMS, whereas 1.5% SMS alone did not inhibit microbial growth. Overall, UFB technology shows promise in reducing SMS concentration by 50% for trimmed young coconuts throughout the year. [ABSTRACT FROM AUTHOR]

Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some differences in the blanching condition such as methods and classification of fruits and vegetables were also known able to affect total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through a metaanalysis approach. Study selection was conducted with a PRISMA method. There were 28 articles and 82 data used for meta-analysis. The data were analyzed by Hedges'd to calculate the effect size with confidence interval (CI) utilizing OpenMee software. The result showed that blanching demonstrated significant effects on the rise of total phenolic content (hedges'd[95% CI]: 0.782 [0.037 to 1.527]; p<0.05). Based on fruits and vegetables subgroups, the blanching significantly affected the increase of total phenolic content in leaves (hedges'd[95% CI]: 1.484 [0.185-2.782]) and fruits (hedges'd[95% CI]: 2.504 [0.153-4.854] compared to stems and stalks, fruits as vegetable, shoots and sprouts, pulse, and flowers. Meanwhile, in terms of blanching method subgroups, hot water blanching (hedges'd[95% CI]: 1.096 [0.234-1.959]) had significant effects on the rise of total phenolic content compared to steam blanching. Moreover, this meta-analysis was robust against publication bias. [ABSTRACT FROM AUTHOR]

Coffee is a popular drink worldwide, but some people cannot consume it due to its high caffeine content. However, it contains chlorogenic acid, which benefits the human body. To reduce the caffeine content and maintain phenolic compounds, especially chlorogenic acid and its derivatives in green coffee beans, a simultaneous extraction and decaffeination method using hot water was used. Box Behnken Design-Response Surface Methodology was used in this study to determine the optimum simultaneous extraction and decaffeination process for obtaining minimum caffeine and maximum phenolic and antioxidant activity (IC50) of the decaffeinated green coffee bean powder. The Design Expert software was used to analyze and optimize process parameters. Analysis of Variance (ANOVA) test was conducted to identify significant parameters. Three independent parameters were used, i.e., extraction time (10 to 30 min), decaffeination time (6 to 10 h), and decaffeination temperature (60 to 80 °C), to observe the 3 responses (caffeine content, phenolic content, and IC50). The result revealed that the extraction and decaffeination parameters affected green coffee bean powder-based beverages' caffeine content, total phenolic, and IC50. The lowest caffeine, the highest phenolic, and IC50 were predicted at an extraction time of 10 min, decaffeination time of 8.05 h, and decaffeination temperature of 60 °C with a caffeine content of 1.53 %, total phenolic content of 46.81 mg GAE/g, and IC50 of 29.45 ppm, respectively. The verification showed no significant difference with model predictions at a confidence interval of 5 % based on paired ttests. [ABSTRACT FROM AUTHOR]

Important quality components of red-fleshed kiwifruit which was grown in three different regions in North of Iran were investigated in this research. Fruits produced in the region with higher altitude and cool summer temperatures showed higher ascorbic acid content (AAC), total phenolic content, and antioxidant activity than the two other regions both at harvest time and storage. It was observed that the 1,1-diphenyl-2-picrylhydrazyl was positively correlated with the AAC (r = 0.98), total phenolic content (r = 0.94), and the ferric reducing antioxidant power was positively correlated with the AAC (r = 0.98), TPC (r = 0.93). Fruits harvested in region 2 with cool environments, presented dark red flesh color with the highest values of anthocyanin content at harvest (2.78 mg CGE/100 g), with a gradually increasing trend during storage to reach 3.47 mg CGE/100 g at the end of storage. Total anthocyanin content correlated positively with soluble solids content (SSC; r = 0.82), total Soluble sugars (TSS; r = 0.94), pH (r = 0.94), SSC/titratable acidity (TA; r = 0.83) and negatively with TA (r = −0.77). Fruits grown in region 2 received the highest SCC and TSS scores after sensory test evaluations made by the panelists. During storage fruits firmness and total acidity of kiwifruit decreased while SSC, TSS, and anthocyanin content increased. Additionally, antioxidant compounds and taste-related quality of kiwifruit had a positive relationship with the product region. Results showed that the growing region and storage duration considerably influenced the antioxidant compounds and nutritional quality of red flesh kiwifruit.

Langir (Albizia saponaria L.), belonging to the family of the Fabaceae, is a medicinal endemic plant of South Sulawesi, Indonesia. The Albizia genus shows antioxidant, antibacterial, anthelmintic, antidandruff, and anti-inflammatory properties. In this study, total phenolic (TP) and total flavonoid (TF) extracts from the bark of A. saponaria were screened for robust antioxidant activity in order to identify potential sources of new compounds for use in pharmaceutical formulations in the future. TP and TF of the 96% ethanol extract and fractions (hexane, ethyl acetate, butanol, and water) were calculated by the Folin–Ciocalteu and aluminum chloride procedures, respectively. Furthermore, the antioxidant activity was determined by DPPH free radical scavenging method and ABTS assay. Generally, both extract and fractions showed significant radical scavenging activities. Ethyl acetate fraction exhibited more potent radical scavenging activity in the DPPH method (IC50 35.27 ± 2.85 µg/mL) and ABTS assay (IC50 60.04 ± 0.98 µg/mL), followed by 96% ethanol extract, and hexane, butanol, and water fractions. Furthermore, the highest TP (4.50 ± 0.01 mg/g GAE) and TF (3.55 ± 0.04 mg/g QE) were obtained from ethyl acetate fraction. There was a strong correlation between antioxidant activity with TP (DPPH, R2 = 0.6436; ABTS, R2 = 0.7676) and TF content (DPPH, R2 = 0.5533; ABTS, R2 = 0.5961). The extract’s antioxidant properties may be attributable to its higher phenolic and flavonoid content. In summary, the phenolic and flavonoid content of the ethyl acetate fraction indicates its potential utility as a source of antioxidants.

Hemp, scientifically known as Cannabis sativa L., is an annual plant belonging to the Cannabaceae family. Its historical utilisation by people spans various purposes, including textiles and food. Considered one of humanity's earliest cultivated plants, hemp has played a significant role in various civilisations. Traditionally, its fibres have been employed in producing ropes, apparels and fabrics, while its seeds have been valued for their nutritional richness. Hemp's health benefits are also associated with phenolic compounds, which occur in varying amounts in almost all classes of plant foods and agroindustrial residues. Hemp seed (Cannabis sativa L.) cake, derived from the cold-pressing process of hemp seed oil extraction, is abundant in protein, fibre and biologically active compounds. Three types of hemp seeds (Silvana, Armanca, Teodora) grown at the Lovrin Agricultural Research and Development Station were subsequently studied after oil extraction. The recovered hemp seed leftover waste cakes were analysed to compare their physical, chemical, nutritional composition, and total phenolic content. The ash, moisture, lipid, total protein, and crude fibre levels were measured for each variety. The results will enable further research to valorise secondary byproducts generated during the hemp seed oil extraction and contribute to reducing food waste, thereby advancing the sustainability of the agri-food systems. [ABSTRACT FROM AUTHOR]

The aim of this study is to compare the 'Granny Smith' apple cultivar, which is well-known to withstand storage, and the 'Ayvaniye' apple, a local cultivar, in terms of some quality characteristics, and to determine their suitability for storage. The apples included in the experiment were stored at 1±0.5 °C and 90±5% relative humidity for 6 months. Measurements and analyses were done once a month from the beginning to the end of storage. The parameters examined in the trial are: Weight loss, fruit flesh firmness, pH, titratable acidity (TA), soluble solids content (SSC), total phenolic substance content (TPC), total antioxidant activity (TAA) and fruit outer colour (L*, a*, b*). As a result; weight loss, pH, TAA, L* and a* parameters were found higher in 'Ayvaniye' cultivar. In terms of TA, SSC, TPC and b* parameters, 'Granny Smith' cultivar was better. Additionally, the flesh firmness of 'Granny Smith' cultivar was higher at the beginning of storage. When all parameters were evaluated, 'Ayvaniye' cultivar is suitable for cold storage for 6 months, but weight loss may be a problem for storage longer than 6 months. [ABSTRACT FROM AUTHOR]

The extraction of bioactive compounds from Portulaca oleracea L., a plant renowned for its diverse pharmacological effects, is significantly influenced by the choice of solvent. Therefore, this study aims to identify the optimal solvent or the combination of solvents for extracting P. oleracea using the simplex centroid design (SCD) method based on total phenolic content (TPC) and antioxidant capacity. The plant samples were extracted using a combination of sonication and maceration methods, and subjected to optimization using Design Expert 13.0. TPC was then quantified using the Folin-Ciocalteu method, while antioxidant capacity was assessed with the ferric-reducing antioxidant power (FRAP) method. The results showed that acetone-water was the solvent combination with the highest TPC, while acetone-water-methanol gave the highest antioxidant capacity. Based on a quadratic model with R² values of 0.9331 for TPC and 0.8074 for FRAP, the optimal solvent formulations were water (0.342), acetone (0.389), and ethanol (0.269), achieving a desirability level of 0.884. In addition, confirmation tests validated the results within the permissible interval (PI) values, indicating the reliability of the proposed model. Solvent combinations for P. oleracea extraction were successfully optimized through the application of SCD, yielding extract rich in phenolic content and antioxidant capacity. The results were expected to serve as a foundation for future investigations of P. oleracea and its pharmacological potential. [ABSTRACT FROM AUTHOR]

The recognition of medicinal plants for their ability to enhance human resilience in confronting pathogenic diseases and extending the lifetime of food preservation has been explored throughout history. This study aims to assess the in vitro phenolic content, antioxidant properties, and antimicrobial potential of pomegranate peel extract (PPE) in ethanol. The antimicrobial activity of PPE was evaluated using the agar well-diffusion method, while the total phenolic content was determined using the Folin–Ciocalteu method. The antioxidant capacity was assessed utilizing the 2,2-diphenyl-1-picrylhydrazyl technique. The polyphenolic compounds present in PPE were identified using liquid chromatography–electrospray ionization–tandem mass spectrometry. Furthermore, the ability of PPE to counteract oil deterioration was assessed using four different plant-based oils: corn, olive, sunflower, and soybean. The study results revealed that PPE exhibits significant antioxidant activity, inhibits the growth of bacterial and fungal cells, and provides superior protection against oil oxidation and peroxidation at a concentration of 200 ppm, surpassing the synthetic antioxidant butylated hydroxytoluene. These findings underscore the role of PPE as a valuable natural resource for various applications in the food and pharmaceutical industries. By harnessing the beneficial properties of PPE, it is possible to develop natural and sustainable alternatives to synthetic antioxidants and antimicrobials. This not only contributes to the preservation of food quality and safety but also aligns with the growing demand for clean-label and eco-friendly products. Overall, this study provides valuable insights into the multifaceted benefits of PPE and paves the way for further exploration and utilization of this natural resource in various applications.

In this study, we investigated how tree species affect N mineralization in connection to some soil properties and seconder metabolite levels of litter, in the soil of the oldest native forest communities. In the oldest pure communities of Pinus nigra (PN), Fagus orientalis (FO), and Abies bornmuelleriana (AB) in the mountain range of Mount Uludağ, Bursa, Turkey, annual net yield and N mineralization in the 0–5- and 5–20-cm soil layers were determined in a field incubation study over 1 year. Sampling locations were chosen from 1300 to 1600 m a.s.l., and moisture content (%), pH, water-holding capacity (%), organic C, total N, and C/N ratio, and annual net mineral N yield of the soil and hydrolyzed tannic acid and total phenolic compounds in litter were compared for these forest communities. F. orientalis had the highest annual net Nmin yield (43.9 ± 4.8 kg ha–1 a–1), P. nigra the lowest (30.5 ± 4.2 kg ha–1 a–1). Our findings show that in the oldest forest ecosystems, the seasonal soil moisture content and tree species play an essential role in N cycling and that hydrolyzed tannic acids and total phenolic compounds effectively control N turnover. Tannic acid and total phenolics in the litter were found to inhibit nitrification, but total phenolics were found to stimulate ammonification. [ABSTRACT FROM AUTHOR]

Research on benefit of snakefruit, especially Sidempuan snakefuit, as α-glucosidase inhibitor hasn’t done before. The aim of research was to measure proxymate content (water, ash, crude protein, crude lipid, crude fiber, and carbohydrate), phytochemical compound, total phenolics, and α-glucosidase inhibiting activity of water and ethanol 70% Sidempuan snakefruit flesh extract. Total phenolic was measured by Folin Ciocalteu method. The α-glucosidase inhibiting activity was measured using pNPG substrate. Both extract contains flavonoid and saponin. Simplicia content of carbohydrate, water, ash, crude lipid, crude protein, and crude fiber were 86.35%, 6.57%, 3.60%, 1.44%, 1.24%, and 0.82%. The 70% ethanol extract and distilled water extract of Sidempuan salak fruit flesh have total phenol contents of 10.6 GAE/g and 5.55 mg GAE/g, respectively. Meanwhile, the IC50 values of the 70% ethanol extract and distilled water extract are 13.69 mg/L and 4160.56 mg/L, respectively, with an IC50 value of acarbose at 1.15×10-3 mg/L. Therefore, it is concluded that the ethanol extract has the potential to act as an α-glucosidase inhibitor. [ABSTRACT FROM AUTHOR]

Copyright of Çukurova Journal of Agriculture & Food Sciences is the property of Cukurova University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Çukurova Journal of Agriculture & Food Sciences is the property of Cukurova University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Antirrhinum majus L. has many applications in genetic studies and the medicinal and ornamental plant industries. However, its seeds have a low germination percentage and speed, and the growth of its seedlings is weak, which has caused many problems for researchers and flower growers. Plant germination, development, and flowering are affected by light quality. Recently, light-emitting diodes (LEDs) have been used for multiple purposes in plant production. Accordingly, the influence of light quality on the germination and growth of snapdragons was assessed in this study. Hence, different light treatments included natural daylight (C), white LED (W), blue LED (B), red LED (R), and a mix of 50% blue and 50% red (BR). Germination indices were investigated for up to 21 days. Morphological and biochemical indices were analyzed in seven-day and 30-day-old seedlings, respectively. According to the results, the positive effects of BR treatment were evident in all germination indices, particularly in the germination speed. Morphological indices such as fresh weight, dry weight, shoot height, and root length were the highest in R and BR. Also, growth indices such as the contents of photosynthesis pigments, total soluble carbohydrates, total soluble protein, and total phenolic increased remarkably under the BR treatment. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to provide theoretical basis for hardy kiwifruit quality improvement and rational utilization. Methods: Taking the main variety 'Longcheng No. 2' and line 'Haijia' as experimental materials, the changes of basic quality indexes, contents of total phenolics and flavonoids were analyzed during fruit development. On this basis, the antioxidant capacities were comprehensively evaluated by three assays (FRAP iron reducing ability, ABTS radical scavenging ability and DPPH radical scavenging ability). Furthermore, the differences of total phenolics and antioxidant capacities in different parts of fruit were compared. Results: ① The contents of soluble solids, titratable acids and Vc in the fruits of the two varieties (lines) showed a trend of continuous increasing during fruit development. ② The chlorophyll contents of two varieties (lines) both declined constantly at the early stage of fruit development, and then increased continuously from 64 days after blooming. The carotenoids of two varieties (lines) also increased continuously from 64 days after blooming, meanwhile, the anthocyanins of 'Haijia' increased gradually. ③ The contents of total phenolics, flavonoids and three antioxidant capacities all decreased significantly during fruits ripening. The correlation analysis showed that among all quality indexes, total phenolics and flavonoids had extremely significant positive correlations with the three antioxidant capacities. ④ In mature fruits, the contents of total phenolics and flavonoids in the peel were significantly higher than those in the flesh, which indicated strong antioxidant capacities. Conclusion: The antioxidant capacities of two varieties (lines) of hardy kiwifruit decreased significantly during fruit development. Moreover, the content of total phenolics, especially flavonoids are the main components to affect antioxidant capacities during fruit development. In the different fruit parts, the peel has higher antioxidant capacities, but it is also the main source of astringency.

Light treatment is an innovative method to enhance the synthesis of secondary metabolites in plants and improve the quality of plant-based food ingredients. This study investigated the effects of red light treatment on the physiological and biochemical changes during wheat germination, aiming to produce high-quality wheat sprouts with strong antioxidant capacity. Using response surface methodology, the study optimized the conditions for phenolic accumulation in wheat sprouts under red light treatment and explored the molecular mechanisms behind the enhancement of total phenolic content (TPC) and quality. The results indicated that red light treatment significantly increased the TPC in wheat sprouts. The highest TPC, reaching 186.61 μg GAE/sprout, was observed when wheat sprouts were exposed to red light at an intensity of 412 μmol/m²/s for 18.2 h/d over four days. Compared to no light, red light treatment significantly increased the content of photosynthetic pigments (chlorophyll and carotenoids). Red light treatment notably heightened the levels of both free and bound phenolic in the germinating wheat. Red light treatment markedly boosted the activities and relative gene expression levels of enzymes related to phenolic biosynthesis, including phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, and 4-coumarate-CoA ligase. Additionally, red light treatment enhanced the antioxidant capacity of wheat sprouts by improving the activity and gene expression of four key antioxidant enzymes, thereby promoting growth and germination. This research suggested that red light treatment is an effective strategy for stimulating total phenolic biosynthesis, enhancing antioxidant capacity, and producing highly nutritious wheat sprouts, thus laying the groundwork for developing total phenolic-enriched wheat sprouts as valuable food ingredients in the future.

The export of trimmed coconuts necessitates controlling microbial growth and browning, often achieved through the use of sodium metabisulfite (SMS). However, SMS can elicit allergic reactions in operators. To address this concern, ultrafine bubble (UFBs) technology was applied to reduce the SMS concentration. Trimmed coconuts were dipped in either a 1.5% SMS solution or a combination of 1.5% SMS with UFBs (1.5% SMS-UFBs) and compared to coconuts dipped or not dipped in a 3% SMS solution. All treated coconuts were then wrapped with polyvinyl chloride (PVC) film and stored at 2–4 °C for 2 months, followed by transfer to storage at 8–10 °C for an additional 14 days. The results indicated that halving the SMS concentration, with or without UFB application, effectively controlled microbial growth and browning, comparable to using 3% SMS. No contamination of E. coli or Salmonella spp. was detected. The mesocarp whiteness, browning index, polyphenol oxidase (PPO) activity, and total phenolic content of coconuts treated with 1.5% SMS or 1.5% SMS-UFBs did not differ significantly from those dipped in 3% SMS solution (p > 0.05). Similarly, the quality of coconut water and coconut meat in SMS or SMS-UFB treatments did not show significant differences. In dry seasons, using 1.5% SMS with or without UFBs yielded comparable results to those obtained using 3% SMS. However, in wet seasons, the synergistic effects of UFBs on reducing microbial growth incidence were observed, similar to the impact achieved with 3% SMS, whereas 1.5% SMS alone did not inhibit microbial growth. Overall, UFB technology shows promise in reducing SMS concentration by 50% for trimmed young coconuts throughout the year.

Abstract The effects of drying on the quality, antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying (HAD), freeze-drying (FD), microwave vacuum drying (MVD) and microwave freeze vacuum drying (MFD). The quality, antioxidant activity, and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control. MVD produced the highest levels of total phenols, total anthocyanins, total sugars and color values in blueberry pomace while HAD gave the lowest. The ABTS +and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used. Moreover, FD, MVD, and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer. Overall, MVD proved to be the best technique for preservation of antioxidant capacity and natural color. Therefore, MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden. Graphical Abstract

Six mulberry varieties in Shandong Province were used to investigate their quality, physiological properties and volatile aroma components by sensory evaluation, physicochemical analysis and gas chromatography-mass spectrometry techniques. The results showed that “Baiyuwang” and “Dashi” had the highest weight and shape index. “Heizhenzhu”and “Moyu” appeared the highest hardness (3.32, 2.67 kg/cm2) and solid-acid ratio (92.87, 82.76), as well as higher polygalacturonase (PG) and lipoxygenase (LOX) activity. But the higher juice yield (63.32%, 61.19%) was found in “Moyu” and “Dashi”. In addition, “Dashi” and “Hongguo” had higher anthocyanin (0.58, 0.53 mg/g), total phenolic content (2.48, 2.59 mg/g), strong DPPH and ABTS+ free radical scavenging ability, followed by “Longguai”, “Moyu” and “Heizhenzhu”, while “Baiyuwang” was the lowest in anthocyanin and total phenolic. The analysis of volatile aroma components showed that “Moyu” had the most aroma species and reached 62, followed by “Dashi” and “Baiyuwang”. Among them, the aroma components of “Heizhenzhu” and “Dashi” were mainly alcohols, however, “Moyu”, “Longguai” and “Baiyuwang” were mainly aldehydes, ketones and olefins. The common aroma components of the six varieties were mainly 2-amino-6-methylbenzoic acid and hexanal. The study provides a reference for the quality evaluation, processing and utilization of mulberry varieties.

An infrared (IR) rotary dryer was designed and fabricated to sterilize flaxseeds under different experimental treatments. The investigations were conducted under varying IR intensities (882, 964, 1050, and 1140 W/m2) and exposure times (6, 9, 12, and 15 min). Data analysis showed the minimum amount of specific energy consumed at 882 W/m2 and 6 min for the studied varieties Sakha 3 and Sakha 6. The highest thermal efficiency belonged to the highest radiation intensity and the lowest exposure time, with values of 77.26 % and 86.17 % for Sakha 3 and Sakha 6, respectively. Different IR intensities caused an increase in oil yield (OY), acid value (AV), and peroxide value (PV). For example, 1050 W/m2 for 15 min showed the highest OY for Sakha 3 (37.37 %), whereas 964 and 1050 W/m2 for 12 min reported the highest activity for Sakha 6 (43.20 and 43.43 %, respectively); 1140 W/m2 was the intensity that recorded the highest content of AV (range of 2.67–3.93 mg KOH/g for Sakha 3 and 3.19–4.22 mg KOH/g for Sakha 6) and PV (range of 4.05–6.91 meq. O2/kg for Sakha 3 and 5.21–5.92 meq. O2/kg for Sakha 6). Moreover, increasing IR intensity caused an increase in total phenolic content. The maximum amount was obtained at 1140 W/m2 for 12 min (153.27 and 154.59 mg GAE/100 g sample for Sakha 3 and 6, respectively) without significant changes at 1050 W/m2 and 12 min. For radical scavenging activity, 1050 W/m2 at 9, 12, and 15 min represented the highest activity for Sakha 3 (range of 30.27%–32.64 %) and Sakha 6 (range of 36.58%–37.37 %). Thus, IR pretreatment at 1050 W/m2 and duration between 12 and 15 min is recommended for Sakha 3 and 6. After the oil extraction and storage period (4 weeks), PV increased in all the investigated oil samples. In general, the heat-treated seeds’ oil will stay stable and maintain quality as long as the seeds are stored before the oil is extracted.

This study aims to investigate the influence of agitation and solvent percentage on the phytochemical extraction from Asystasia gangetica through response surface methodology and to optimize the extraction condition. The experiment was conducted based on the central composite design with two variables: solvent percentage and agitation speed. The total phenolic compound (Folin–Ciocalteu method), total flavonoid compound (Dowd method), and antioxidant activity (modified DPPH free radical scavenging assay), were analyzed through the analysis of variance. All models were significant (p-value

In this study, persimmon powder (PP) was substituted in concentrations of 0, 5 and 10% per 100 g of einkorn flour (EF) in Turkish noodle production. Quince seed mucilage (QSM) was used as an egg replacer at levels of 20, 30 and 40%. The cooking properties, chemical composition, color values, texture characteristics, and sensory properties of Turkish noodles were determined. The lowest cooking time (8.33 min) was found in Turkish noodles substituted with 10% PP. When 40% QSM was added to the formulation, both volume increase and water absorption values increased. Turkish noodles produced with a higher concentration of PP resulted in increased ash, crude fiber, mineral contents, especially in potassium, and total phenolic content. The lowest firmness and work of shear were obtained when PP and QSM substitutions were increased up to 10% and 40%, respectively. The sensory evaluation indicated that Turkish noodles substituted with 10% PP were greatly appreciated by the panelists in terms of taste, odor, and overall acceptability. [ABSTRACT FROM AUTHOR]

There is currently a growing interest in creating dairy products fortified with natural fruits containing (phenolic and antioxidant compounds) and safe for human consumption. Therefore, this trend was applied in the current study, where a mixture of red beet puree with pomegranate and strawberry juices were used in the manufacture of yoghurt. The effect of supplementing yoghurt with the previous mixture on the physicochemical, microbiological properties, color, antioxidant activity, total phenolic content, reduced sugars, was studied. The use of fruit juices had slightly significant effect on the acidification rate of milk and the basic physical and chemical properties of the resultant yoghurt, but it increased slightly the red color. The total phenol content and the antioxidant activity were increased in yoghurt containing the mixture of fruit than in control one. Microbiological results revealed that the counts of lactic acid bacteria were increased in all treatments during storage and reached the maximum after 7 days of storage as slightly lower counts were recorded in the control treatment than in the other treatments, when fresh and during the storage period. All treatments were free from coliform and yeast and molds when fresh but it were noticed in all treatments at the 7 day. Organoleptic examination indicates that fruit treatments yoghurt gained the higher significant (p ≤ 0.05) scores as compared to control, when fresh and during storage period. Generally, results of this study show that the use of the mixture of the former fruits may be applied to produce a functional yoghurt rich in phenolic components, antioxidants activity and nutrients. [ABSTRACT FROM AUTHOR]

In this study, extracts of Robusta-roasted coffee were obtained using various extraction techniques, including subcritical fluid extractions using HFC-134a and HCFC-22 under room-temperature batch extraction, frozen-temperature batch extraction, and continuous extraction conditions. Additionally, supercritical carbon dioxide (SCCO2) extraction was performed using ethanol and tetrahydrofuran as co-solvents. These extractions were performed due to the presence of potent antioxidants and antibacterial substances in the extracts. Extraction machines were built to process the extraction. The antioxidant potential of the extracts was evaluated using total phenolic content and DPPH and FRAP assays, while antibacterial potential was identified using the disk diffusion method. The results showed that HCFC-22 extraction produced the highest yield compared to other extraction methods, but HFC-134a extraction had the highest antioxidant potential values. The yield and antioxidant potential of the extracts obtained using room-temperature batch extraction were slightly higher than those obtained using frozen-temperature batch extraction and continuous extraction. The yield and antioxidant potential of the extracts obtained using SCCO2 extraction were similar to those obtained using HFC-134a and HCFC-22 extractions, and co-solvents slightly improved the extraction performance. The extracts were found to be more effective as inhibitors of Gram-positive bacteria than Gram-negative bacteria. Caffeine was the most prominent tentative chemical compound in all coffee extracts. This research study provides a better understanding of various extraction techniques using HFC-134a, HCFC-22, and SCCO2 when applied to roasted Robusta coffee beans, with a focus on yield, antioxidant potential, antimicrobial potential, and tentative chemical profiles. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the phenolic and antioxidant properties of Egyptian Sonchus oleraceus leaves extract (SOE) while comparing the antihyperglycemic efficacy of SOE with that of conventional medicines (glibenclamide) in vivo as a substitution for insulin-deficient patients. Total phenolic (TPC) and flavonoid contents (TFC) in SOE contributed around 127.66 ± 0.56 mg GAE/gm as gallic acid equivalent (GAE) and 74.80 ± 0.55 mg QE/gm as quercetin equivalent (QE). SOE also showed significant DPPH scavenging activity at 43.46%. The presence of five phenolic and six flavonoid compounds in SOE was discovered by HPLC analysis. For the in vivo assay, 42 rats were distributed into six groups (7 Wister albino rats each). The standard control group was fed a basal diet. While the 35 rats were induced with a single dose of 100 mg kg−1 body weight (b.w.) alloxan, then treated orally with glibenclamide (GLI) at 10 mg kg−1, 100, 200, and 300 mg kg−1 SOE (positive control group) for 56 days of routine gastric oral gavages and compared to the effects of GLI, the treatment of SOE 200 and 300 mg kg−1 in diabetic rats for two months dramatically decreased blood glucose, total lipid, total cholesterol, and low-density lipoprotein cholesterol (LDLC) while boosting high-density lipoprotein cholesterol (HDLC) levels and improving liver and kidney functions. The histological assay revealed that the SOE 300 mg kg−1 treatment significantly improved the pancreas tissues, implying the potential application of Egyptian SOE as a diabetes treatment. [ABSTRACT FROM AUTHOR]

In this study, almond pulp was added to tarhana to increase its nutritional value. For this purpose, after grinding the almonds, the oil was reduced and almond pulp was added to the tarhana mix at the rates of 0% (control), 5%, 10%, 15%, 20%, 25% and 30%. According to the research data, pH and titration acidity values of tarhana increased significantly with the increase of almond pulp addition (p<0.05). It was observed that protein, ash and fat ratios increased significantly with the increase of almond ratio in tarhana (p<0.05). While increasing the almond ratio significantly decreased the whiteness (L*) values of tarhana (p<0.05), it was determined that the redness (a*) and yellowness (b*) values increased significantly (p<0.05). While there was no significant change in water holding capacity with increasing almond content in tarhana (p>0.05), it was determined that the almond additive increased the foaming capacity and foam stability statistically (p<0.05). It was determined that the viscosity of tarhana decreased statistically significantly as the almond content increased (p<0.05). It was determined that the almond pulp added to the tarhana mix increased the total phenolic substance and antioxidant activity values significantly (p<0.05). It was determined that almond pulp added tarhana samples had a positive effect on sensory parameters. Tarhana samples with 25% and 30% almond pulp added were found to be the most popular soups in terms of taste and aroma. Tarhana soups containing 15% almond pulp are the most preferred in terms of fragrance; Tarhanas containing 5% pulp were preferred in terms of color and consistency. As a result, it was determined that the addition of almond pulp positively affected the physical, chemical and rheological properties of tarhana. It has been determined that the best rate of almond pulp to be used in tarhana production is 30%. [ABSTRACT FROM AUTHOR]

The quality of agricultural crops is influenced by growing conditions and post-harvest processes, including drying. Moreover, the total phenolic and total antioxidant content in the product's structure and composition can be either positively or negatively affected by the heat treatments applied during drying. Additionally, the specific growing conditions and methods of water removal can lead to the development of distinct drying characteristics. There was no study comparing the drying kinetics and quality parameters of organic (OBC) and conventional (CBC) black carrot in the literature studies. In this study were aimed that mathematically modelling the drying kinetics for OBC and CBC with IMW (150, 300, 450 W) and HA (60, 70, 80°C), determining their differences and evaluating the effects of methods on quality properties. The results showed that L* and ΔE values of the final products increased significantly by increasing the power and temperature levels applied during drying and the powder samples were lighter in color compared to the fresh samples. The total phenolic and total antioxidant capacity values were higher in fresh OBC samples compared to the conventional variety. This result shows that OBC is superior to the CBC in terms of higher total phenolic and total antioxidant content. The activation energy (Ea) values of OBC and CBC dried by IMW and HA were calculated as 8.41x10-3; 8.40x10-3 Wg-1 and 25.50; 19.72 kJ mol-1, respectively. The Logistic and Verma were the best fit models for describing IMW and HA drying kinetics, respectively. The samples obtained with IMW drying, which resulted in a shorter drying time, were more effect in terms of preserving and increasing the total phenolic and antioxidant content compared to dried samples with HA. The results showed that that the temperature/power levels applied to the products during the drying process, thus the drying times and the methods of removing moisture from the product are effective in the preservation of the total phenolic components. [ABSTRACT FROM AUTHOR]

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Phosphorus plays an important role in the growth of algae, production of fatty acids and metabolic processes such as energy transfer and photosynthesis. This study aimed to determine the effect of different phosphorus (P) concentrations on the growth, biomass, phenolic content and antioxidant properties of Microcystis aeroginosa and Anabeana variabilis. After identifying and isolation the desired cyanobacteria, in a completely randomized experimental design was conducted with four different concentrations of Phosphorus in the media, including zero, 0.5, 64 and 256 μgP/L, each in triplicates, using BG11 medium for a 10-day period culture. The average cell density in the treatments of 0 (control), 0.5, 64 and 256 μg/L of P for M. aeroginosa were recorded at 5.2×105, 6.4×105, 10.6×105 and 11.3×105 cells/mL, respectively, for A. variabilis were 2.8×105, 3.4×105, 7.7×105 and 1.4×105 cells/mL, respectively. The amount of total phenolic for M. aeroginosa were 0.5, 1.5, 5.12 and 7.75 mg gallic acid/DW and for A. variabilis were 4.12, 4.9, 9 and 66.0 mg gallic acid/DW. The DPPH free radical inhibition percentage for M. aeroginosa were equal to 20.51, 22, 23 and 39.23% and for A. variabilis, 25.9, 32.56, 45.12 and 34.1% were calculated. The results showed that the highest growth, photosynthetic pigments and total phenolic as well as antioxidant content were obtained for M. aeroginosa at a concentration of 256 μg/L of P and for A. variabilis at concentration of 64 μg/L of P. Therefore, it can be concluded that the requirement of P in algae is different according to the species, so that each species shows the highest growth rate and other biological activities at a certain concentration of P. Also, understanding the growth of cyanobacteria in relation to the concentration of nutrients in which lead to their bloom is importance for their management of natural water resources, especially fresh and drink waters. [ABSTRACT FROM AUTHOR]

Tanacetum annuum L. is a Mediterranean plant, commonly known as Blue Tansy due to its blue colour as an essential oil, which is widely used for medicinal purposes. However, there are no studies on the bioactive compounds (especially, phenolic compounds) and the biological properties of their organic extracts. Herein, the purpose of the present work was to investigate the chemical composition of the essential oil and crude extracts of the T. annuum aerial parts collected from northern Morocco and to evaluate their antioxidant and antifungal activity against Fusarium oxysporum f. sp. albedinis, an agent causing Bayoud disease of the date palm, an important food source and commercial perennial crop in the Sahara and North Africa. Chemically, Folin–Ciocalteu and aluminium chloride colourimetric methods were used to determine the total phenolic (TPC) and total flavonoid (TFC) contents, respectively; polyphenols were characterized using HPLC-MS, while GC-MS was used to analyse the essential oil composition. Moreover, the evaluation of antioxidant and antifungal activities was carried out using the DPPH test and microdilution method, respectively. The results showed that the three T. annuum parts (stems, leaves and flowers) extracts contained important TPC and TFC with values varied between 51.32 and 116.32 mg/g of dry crude extract (DCE). HPLC-MS analysis revealed the identification and quantification of 19 phenolic acids and flavonoids with an emphasis on apigenin 7-glucoside (4540 µg/g of dry weight (DW)), luteolin 7-glucoside (2804 µg/g DW) and salicylic acid (1878 µg/g DW). Additionally, 39 biomolecules were identified in the essential oil using GC-MS, which were predominated by camphor (16.69%), α-pinene (12.37%), bornyl acetate (11.97%) and limonene (11.10%). The methanolic and hydro-methanolic extracts of T. annuum parts demonstrated a strong antioxidant property with IC50 values ranging between 0.22 and 0.65 mg/mL. Concerning antifungal activity, the essential oil and crude extracts of the Moroccan Blue Tansy exhibited a potent capacity against F. oxysporum f. sp. albedinis at low concentrations, with MIC and MFC values of 3.33 and 4.58 µL/mL for the essential oil and values of 3.33 and 9.17 mg/mL for crude extracts, respectively. Overall, these results demonstrated T. annuum as an important source of bioactive compounds and contribute significantly to the potential of using essential oils and extracts for controlling the Bayoud disease of date palms. Moreover, the finding suggests that T. annuum can be highly useful for phytosanitary and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

In this study, the total phenolic and flavonoid contents, antioxidant activity and volatile components of brown seaweed Sargassum muticum were investigated after treated with charcoal suspensions at concentrations of 5%, 10%, and 15% (w/v) for 6, 12, 18 and 24 h, respectively. Results revealed that the total phenolic content was reduced by 71.90%, 74.1% and 76.5% respectively compared to the non-charcoal treated control after 6 h of 5%~15% charcoal treatment, while extending treatment time had little impact on it. The total flavonoid content did not differ significantly from the control at 6 h with 5% charcoal treatment (P>0.05) and decreased slightly with longer treatment time, whereas it decreased significantly with both 10% and 15% charcoal treatment to 68.2% and 60.0% of the control after 24 h, respectively (P0.05), whereas decreased gradually with charcoal concentration elevated after 12 h. A total of 25 volatile components were identified from S. muticum, of which the content and types of hydrocarbons dominated. The relative content of volatile components decreased significantly after charcoal treatment (P

The effects of drying on the quality, antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying (HAD), freeze-drying (FD), microwave vacuum drying (MVD) and microwave freeze vacuum drying (MFD). The quality, antioxidant activity, and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control. MVD produced the highest levels of total phenols, total anthocyanins, total sugars and color values in blueberry pomace while HAD gave the lowest. The ABTS +and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used. Moreover, FD, MVD, and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer. Overall, MVD proved to be the best technique for preservation of antioxidant capacity and natural color. Therefore, MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden. [ABSTRACT FROM AUTHOR]

Honey is rich in phenolic and flavonoid compounds that have the potential as antioxidants. The heating treatment of honey is also known to affect the honey compound. This study aimed to determine the best Indonesian A. dorsata honey from various locations based on the level of total phenolics compounds, flavonoids, and antioxidant capacity due to variations in heating temperature. The procedures carried out in this study included: heating the sample with variations (room temperature, 65 oC, and 121 oC), measuring total phenolic content using the Folin-Ciocalteau method, measuring total flavonoid content using the AlCl3 colorimetric method, and testing antioxidant activity using the DPPH method. Each honey's total phenolic, flavonoid, and antioxidant activity are affected by its origin. The impact of heating at 65 oC and 121 oC resulted in various changes between honey samples (p<0.05). The best A. dorsata honey overall was found in Flores honey after heating at 121 oC heating treatment with total phenolic content of 4.96 mgGAE/mL, total flavonoids of 1.173 mg QE/mL, and IC50 5.76 g/L. [ABSTRACT FROM AUTHOR]

Study investigates the effect of nanoformulations of clove and mint extract on functional yoghurt's microbiological, phenolic, and sensory properties. Clove and mint extract nanoformulations have particle sizes of 5.97±0.48 nm and 196.1±11.14 nm, respectively. Clove extract nanoformulations (CENFs) showed the highest relative antioxidant activity, ferric-reducing antioxidant power, total phenolic, and total flavonoid components as compared to mint extract nanoformulations (MENFs). The yoghurt sample with 0.025% clove extract nanoformulations had the highest GAE content of 114.18 µg/mg, while the sample with 0.0125% mint extract nanoformulations had the highest content of 94.62 µg/mg after 15 days in a refrigerator. Microbial analysis showed significant effects on lactic acid bacteria, yeast, and mould counts in yoghurt prepared with clove extract nanoformulations (CENFs) and mint extract nanoformulations (MENFs) and storage periods at refrigeration temperatures degree up to 15 days. Total bacterial counts in yoghurt did not differ significantly from the control sample. The coliform group not detected in any samples during the storage period. The sensory evaluation showed significant effects on the appearance and flavor of yoghurt with different concentrations of clove extract nanoformulations (CENFs) (0.0125, 0.025, and 0.05%) compared to the control sample. However, body and texture evaluations showed no significant difference. Significant differences were observed between yoghurt prepared with mint extract nanoformulations (MENFs) and the control sample in appearance, body, texture, and flavor. The sensory score was significantly reduced with the addition, and with increasing MENF concentration, a lower sensory score was observed. [ABSTRACT FROM AUTHOR]

The present study was carried out to investigate the phytochemical and in vitro antioxidant activity of whole plant of Henckelia humboldtiana. Qualitative phytochemical screening of methanol and ethanol extracts of Henckelia humboldtiana revealed the presence of alkaloids, catechins, flavonoids, phenols, quinones, saponins, steroids, tannins, terpenoids, sugars, glycosides and xanthoproteins. Total phenolic and flavonoid contents were determined. Antioxidant activity have been tested using various antioxidant model systems viz. DPPH, hydroxyl, superoxide, ABTS and reducing power. Ethanol extract of H. humboldtiana is found to possess higher DPPH, superoxide and ABTS radical scavenging activity while methanol extracts is found to possess higher hydroxyl radical scavenging activity. Ethanol extract of whole plant of Henckelia humboldtiana shows the highest reducing ability. This study indicates the significant free radical scavenging potential of Henckelia humboldtiana whole plant. This is the first report on the antioxidant property of this plant. [ABSTRACT FROM AUTHOR]

The brown planthopper (BPH), Nilaparvata lugens, is one of the most destructive rice pests in Asia. It has already developed a high level of resistance to many commonly used insecticides including nitenpyram (NIT), which is a main synthetic insecticide that is used to control BPH with a much shorter persistence compared to other neonicotinoid insecticides. Recently, we found that an exogenous supplement of paclobutrazol (PZ) could significantly enhance the efficacy of NIT against BPH, and the molecular mechanism underlying this synergistic effect was explored. The results showed that the addition of a range of 150–300 mg/L PZ increased the toxicity of NIT against BPH with the highest mortalities of 78.0–87.0% on the 16th day after treatments, and PZ could also significantly prolong the persistence of the NIT efficacies. Further investigation suggested that PZ directly increased the content of flavonoids and H2O2 in rice and increased the activity of polyphenol oxidase, which might be involved in the constitutive defense of rice in advance. Additionally, there was an interaction between PZ and BPH infestation, indicating that PZ might activate the host defense responses. Therefore, PZ increased the efficacy of NIT against the brown planthoppers by enhancing the constitutive and inducible defense responses of rice. Our study showed for the first time that PZ could contribute to improving the control effects of insecticides via inducing the defense responses in rice plants against BPH, which provided an important theoretical basis for developing novel pest management strategies in the field. [ABSTRACT FROM AUTHOR]