Effects of Heat Treatment on Total Phenolic Contents,Antioxidant and Anti-Inflammatory Activities of Pleurotus Sajor-Caju Extract

Untreated and heat treated Pleurotus sajor-caju methanolic extracts were examined for total phenolic content, antioxidant and anti-inflammatory activities. Total phenolic content was determined by using the Folin-Ciocalteu method, and results were expressed as mg gallic acid equivalent per g of sample extract. Antioxidant activity was measured by using the DPPH free radical scavenging method while anti-inflammatory activity was measured by using the Griess assay. Methanolic extracts of fresh fruiting bodies were heated at 100 and 121°C for 15 and 30 min. The results showed that total phenolic contents of heat-treated samples did not increase significantly when compared to the control sample. Total phenolic contents were within the range of 0.06 ± 0.05 to 0.08 ± 0.05 mg gallic acid/equivalents g of dry weight. The samples heated at 100°C for 15 and 30 min showed the highest radical scavenging activity at 500 μg/ml with the lowest IC₅₀ values of 10.4 ± 3.11 and 11.67 ± 2.75 μg/ml, respectively. The results suggested that the increased antioxidant activity of P. sajor-caju after the heat treatment might have increased the health beneficial effects to humans.     

Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris

This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia. A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well‐known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase^®, Flavourzyme^® and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase^®. Nitzschia showed the highest (P < 0.05) total phenolic content/reducing capacity (2.4 ± 0.02 mg GAE/100 g) after 90 min of hydrolysis with Alcalase^®. The ABTS [2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging activity (66.77 ± 0.00%) was highest (P < 0.05) after 120 min of hydrolysis, but DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl radical) was low (29.59 ± 0.02%). A correlation between ABTS activity and total phenolic contents was the highest (P < 0.05) for protein hydrolysates from all three organisms using Alcalase^®, but superoxide anion radical scavenging activity was intermediate for Nitzschia. Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants.     

Antioxidative Potential of the Polyphenolics of Stephania japonica var. Discolor (Blume) Forman: A Chromatographic (High-Performance Liquid Chromatography) and Spectrophotometric Measure

This study investigated the quantitative phytochemical contents, total phenolics, total flavonoids, total carotenoids, antioxidative capacity, tannin, proanthocyanidins, lycopene, chlorophyll a, and chlorophyll b of the Stephania japonica extract. Comprehensive antioxidative effects of the extract were also investigated. Quantitative assays were conducted through both spectrophotometric and high-performance liquid chromatographic methods. Antioxidative effects were measured through FeCl₃ reducing power, metal chelating power, reducing power, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) scavenging activity, N, N-dimethyl-1,4-diaminobenzene free radical scavenging activity, superoxide radical scavenging activity, and nitric oxide scavenging effect. The contents of total phenolics, total flavonoids, total carotenoids, total antioxidative capacity, tannin, proanthocyanidins, lycopene, chlorophyll a, and chlorophyll b were found to be 47.32 ± 0.75 mg tannic acid equivalent, 61.41 ± 1.58 mg catechin equivalent, 63.29 ± 2.21 mg, 22.85 ± 0.70 mg ascorbic acid equivalent, 76.17 ± 0.97 mg tannic acid equivalent, 94.96 ± 4.49 mg catechin equivalent, 22.19 ± 0.79 µg, 22.19 ± 0.79 µg, 7.52 ± 1.24 mg, and 10.43 ± 2.11 mg, respectively, in 1 g of ethanol extract. A high concentration of epicatechin, p-coumaric acid, and rutin hydrate and moderate concentration of caffeic acid and quercetin was detected in the extract. The IC₅₀ value for ferric reducing power assay, metal chelating assay, reducing power assay, ABTS scavenging assay, N, N-dimethyl-1,4-diaminobenzene scavenging assay, superoxide scavenging assay and nitric oxide (NO) assay were 465.06 ± 7.32 µmol ascorbic acid/g, 1656.52, 270.55, 457.27, 632.74, 217.5, and 464.00 µg/mL, respectively. No beta carotene was detected in the extract. The extract was demonstrated to be a very potential source of antioxidative metabolites.     

Phenolic compounds’ characterization of Artemisia rutifolia spreng from Pakistani flora and their relationships with antioxidant and antimicrobial attributes

Artemisia rutifolia (Asteraceae) had been used in traditional medicines for the treatment of different ailments. In the current study, an effort was made to explore the phenolic composition, antioxidant, and antimicrobial activities of different solvent extracts obtained from A. rutifolia leaves. The reverse-phase high-performance liquid chromatographic (RP-HPLC) analysis revealed the higher extent of polyphenolic compounds (i.e., gallic acid, caffeic acid, chlorogenic acid, syringic acid, sinapic acid, p-coumaric acid, m-coumaric acid, ferulic acid, vanillic acid, myricetin, and quercetin) in methanol extract. Methanol extract consistently showed the highest total phenolic contents (98 ± 2 µg GAE/mg of plant extract), total flavonoid contents (28 ± 0.0 µg QE/mg of plant extract), antimicrobial activity, free radical (DPPH) scavenging (IC₅₀ = 39 µg/mL) activity, and reducing power (18.3 ± 0.2 mg GAE/g of plant extract) followed by those of chloroform and hexane extracts, respectively. The current study concluded that extracts of A. rutifolia are novel natural source of antioxidative and antimicrobial agents for the treatment of oxidative stress-related disorders and microbial infections.     

Amaranth Sprouts: A Potential Health Promoting and Nutritive Natural Food

Amaranth sprouts are an edible food with good nutritional qualities and potential biological activities of their proteins. The chemical composition, angiotensin converting enzyme inhibitory activity and antioxidant activity of the sprouts were determined. Sprouts showed a protein content similar to the seeds’ on a dry basis (16%) and a high fiber content (17%). Amaranth sprout proteins presented a capacity to inhibit angiotensin converting enzyme activity similar to other plant proteins (IC₅₀ = 0.9 ± 0.6 mg/mL). This capacity increased after in vitro gastrointestinal digestion (IC₅₀ = 0.26 ± 0.07 mg/mL). Besides other non protein molecules, the amaranth sprout proteins also presented ABTS^+. scavenging activity (TEAC = 0.32 ± 0.05 μmol/mg) that increased after in vitro gastrointestinal digestion (TEAC = 0.72 ± 0.08 μmol/mg) and oxygen radical antioxidant capacity. According to these results amaranth sprouts are a nutritive food with potential health promoting properties.     

Production and Gelatin Entrapment of Laccase from Trametes versicolor and its Application to Quantitative Determination of Phenolic Contents of Commercial Fruit Juices

Laccase (benzenediol: oxygen oxidoreductase; EC 1.10.3.2) is a particularly promising enzyme for several industrial fields, including food industries, since this enzyme catalyzes the oxidation of ortho and para-diphenols, amino-phenols, polyphenols, polyamines, lignins, and aryl diamines as well as some inorganic ions coupled to the reduction of molecular dioxygen to water. In this study, laccase was produced from one of the best laccase-producing organisms, Trametes versicolor. For this purpose, several phenolic acids were tested as laccase inducers. Caffeic acid and ferulic acid were determined to be the best inducers among the tested phenolic acids. Also, it was shown that laccase activity could be determined by using caffeic acid and ferulic acid as phenolic substrates by measuring the rates of oxygen consumption. Laccase was immobilized in gelatin under optimized conditions. Kinetic constants K _m and V _max for immobilized enzyme were estimated to be 74.758 μM and 0.744 μmol.ΔO₂/ml.min for caffeic acid and 0.999 μM and 57.80μ mol.ΔO₂/ml.min for ferulic acid, respectively. The immobilized enzyme exhibited the maximal activity at pH 4.5, and at 35°C. Immobilized enzymes were used for the determination phenolic contents of commercially prepared fruit juices. Caffeic acid contents of black cherry, apricot, and peach juice were determined to be 1640±33, 679±24 and 408±29 mg/L, and their ferulic acid contents were determined to be 1786±28, 800±30, and 444±28 mg/L, respectively.     

Aqueous extraction kinetics of phenolic compounds from jamun (Syzygium cumini L.) seeds

In this study, aqueous extraction of phenolic compounds from jamun (Syzygium cumini L.) seed was undertaken. The effects of various parameters such as extraction temperature (34.8–85.2°C), extraction time (49.8–100.2 min), and liquid-to-solid ratio (9.8–60.2 mL/g) on the extraction yield, extract purity (i.e., total polyphenol content), and its antioxidant activities (1,1-diphenyl-2-picrlthydrazyl free radical scavenging assay and ferric reducing antioxidant power) were investigated. Response surface methodology was used to optimize the extraction conditions. The optimum extraction conditions (49.2°C, 89.4 min, and 51.6:1 mL/g) produced an extract with 17.3% extraction yield, high total polyphenol content (415 mg gallic acid equivalent/g dried extract) and significant antioxidant activity (IC₅₀: 35.4 ± 0.7 µg/mL). The high-performance liquid chromatography analysis of seed extract revealed the presence of gallic acid (90.8 mg/g dried extract), ellagic acid (36 mg/g dried extract), caffeic acid (26.07 mg/g dried extract), p-coumaric acid (0.26 mg/g dried extract), catechin (9.05 mg/g dried extract), epicatechin (0.42 mg/g dried extract), and quercetin (1.54 mg/g dried extract). Tannic acid (188.5 mg/g dried extract) was also identified as a major phenolic compound. The extraction kinetics was also studied and experimental data were fitted to four kinetic models such as first-order model, second-order model, Peleg’s model, and Minchev and Minkov model, to evaluate their applicability.     

Antioxidant,Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple

This study was conducted to investigate the antioxidant, antibacterial, and antiproliferative activities of flesh free (FF), flesh bound (FB), peel free (PF), and peel bound (PB) phenolics from Fuji apple. The PB, which had highest total phenolic contents (126.15 ± 2.41 mg/100 g wet weight) and lowest total carbohydrate contents (34.68 ± 2.78 mg/100 g wet weight), showed the strongest 2,2’‐azinobis‐(3‐ethylbenthiazoline‐6‐sulphonate) (ABTS) radical scavenging activity (EC₅₀ = 0.36 ± 0.02 mg/mL), 1,1‐diphenyl‐2‐picryhydrazyl (DPPH) radical scavenging activity (EC₅₀ = 0.26 ± 0.01 mg/mL), and ferric reducing antioxidant power (Ferric reducing antioxidant power; EC₅₀ = 0.19 ± 0.02 mg/mL) compared with those of FF, FB, and PF. The PB also showed the strongest antibacterial activities on Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes and it also showed the highest antiproliferative effects on Caco‐2 human colonic cancer cell (EC₅₀ = 1.44 ± 0.01 mg/mL) and Hela human cervical cell (EC₅₀ = 2.81 ± 0.01 mg/mL). Both free and bound phenolics from Fuji apple showed good antioxidant, antibacterial, and antiproliferative activities in our study, and bound phenolics had significantly higher activities compared with those of free phenolics.     

Evaluation of the Phenolic Content,Antiradical, Antioxidant,and Antimicrobial Activity of Different Floral Sources of Honey

Thirty-five honeys were evaluated for total phenolic content by Folin-Ciocalteu method, for potential antioxidant activity using phosphomolibdenum assay and by the 1,1-diphenyl-2-picrylhydrazyl method for antiradical activity. The antimicrobial activity was studied by the agar diffusion method, using 12 bacteria and 2 yeasts. The means of the total phenolic contents of chestnut, honeydew, multifloral, thyme, and astragalus were 47 ± 18, 24.2 ± 0.6, 14 ± 11, 11 ± 6, and 9 ± 7 mg/100 g honey as gallic acid equivalent, respectively. The lowest antioxidant activity was observed in honeydew 70 ± 5 mg ascorbic acid equivalent/g honey while the highest content was observed in astragalus honey 86 ± 16 mg ascorbic acid equivalent/g honey. Correlation between the phenolic content and antioxidant activity were found to be statistically significant. Chestnut honeys (n = 5) exhibited maximum free radical scavenging activity with an average 68 ± 9%. The honey samples showed the highest antimicrobial activity against some microorganisms, especially Escherichia coli O157:H7, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Proteus mirabilis. On the other side, Aeromonas hydrophila, Bacillus subtilis, and E. coli were the most resistant microorganisms. The results revealed that the Turkish honeys studied proved to be a good source of antioxidant and antimicrobial agents that might serve to protect human health.     

Optimization of the Process Parameters to Establish the Quality Attributes of DPPH Radical Scavenging Activity,Total Phenolic Content,and Total Flavonoid Content of Apple (Malus domestica) Honey Using Response Surface Methodology

The response surface methodology was used to study the combined effect of temperature (60 to 80°C), time (10 to 15 min), and pH (3 to 6) on the antioxidant activity (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity, total phenolic content, and total flavonoid content) of apple honey. Statistical analysis revealed that all the responses were significantly (p < 0.05) affected by independent process variables. 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content increased with the increase in time and temperature due to the formation of browning pigments. The antioxidant properties of apple honey significantly (p < 0.05) decreased with increase in pH from 3 to 6. The thermal treatment of apple honey at 80°C was found to be more effective than at 70 and 60°C. The average increase in 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content of raw apple honey due to combined effect of three process variables was 9.6% ± 1.9, 13.7 ± 2.5 mg gallic acid equivalent/100 g and 49.3 ± 3.3 mg quercetin/100 g, respectively. The results showed that the most desirable optimum conditions for temperature, time and pH for 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (92.39%), total phenolic content (133.55 mg gallic acid equivalent/100 g of honey), and total flavonoid content (25.82 mg quercetin/100 g of honey) were 80°C, 15 min and 3.01, respectively. The results demonstrated that thermal treatment significantly increased the antioxidant activity of apple honey.     

Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques

The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, 60, and 90 s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15 min; and high-pressure processing (HPP) at pressures of 400 and 500 MPa for durations of 1, 5, and 10 min. The highest yield in terms of total phenolic content (PC) was obtained in UAE with a value of 45.13 ± 1.09 mg gallic acid equivalent (GAE)/100 g fresh weight (FW). The highest PC content was determined using HPP-500 MPa for 10 min, resulting in 40 mg GAE/100 g, and MAE for 90 s, yielding 34.40 mg GAE/100 g FW. The highest value of antioxidant activity (AA) was obtained by UAE in 51.9% ± 0.71%. The PCs were identified through the utilization of Fourier transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC). Utilizing multivariate analysis, the construction of chemometric models were executed to predict AA or total PC of the extracts, leveraging the information from IR spectra. The FTIR spectrum revealed bands associated with apigenin, and the application of HPP resulted in concentrations of 5.41 ± 0.25 mg/100 g FW for apigenin and 1.30 ± 0.15 mg/100 g FW for protocatechuic acid. Furthermore, HPLC analysis detected the presence of protocatechuic acid, caffeic acid, p-coumaric acid, and apigenin in both green extraction methods and the classical method. Apigenin emerged as the predominant phenolic compound in peach extracts. The highest concentrations of apigenin, p-coumaric acid, and protocatechuic acid were observed under HPP treatment, measuring 5.41 ± 0.25, 0.21 ± 0.04, and 1.30 ± 0.15 mg/kg FW, respectively.     

EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE-PROCESSED MANGO PUREE

Mango puree containing ascorbic acid (AA) (500 ppm) standardized at low pH (3.5) with phosphoric acid and inoculated or noninoculated with Saccharomyces cerevisiae was treated at high pressure (207, 345, 483 and 552 MPa) for selected times. High hydrostatic pressure (HHP)‐processed (552 MPa/5 min) standardized mango puree (SMP) was stored at 3C for 1 month and periodically analyzed for color, residual polyphenoloxidase (PPO) activity and microbial load. The remaining PPO activity average in SMP, after HHP processing at 207, 345, 483 and 552 MPa, at all times, was 35.8 ± 6, 21.5 ± 13.2, 46.8 ± 53.2 and 61.8 ± 5.8% PPO activity units, respectively. The D₂₀₇ values of 8.5 and 7.2 min for total count and yeasts were observed, respectively, after 207 MPa of pressure. A log reduction of 1.62 and 1.35 was observed after applying 345 MPa of pressure (2 s) for total count and yeasts, respectively. However, no microbial growth (<10 cfu/g) was observed after applying 483 or 552 MPa at any time. The addition of AA and the standardization at pH 3.5 reduced the rate of browning during storage.     

A Rapid High-Performance Liquid Chromatography Photodiode Array Detection Method to Determine Phenolic Compounds in Mung Bean (Vigna radiata L.)

A fast method was developed for simultaneous detection and quantification of 12 phenolic compounds in mung bean, using reversed phase high-performance liquid chromatography. The method was optimized for mobile phase combination, elution gradient, detection wavelength, and solvent extraction. All the phenolic compounds (gallic acid, neochlorogenic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, t-ferulic acid, vitexin, isovitexin, myricetin, quercetin, and kaempferol) were eluted for 18 min and recovered within a limit as per International Council for Harmonization guidelines. The method showed good linearity with correlation coefficient of 0.998. The limit of detection and quantification of all the compounds ranges from 0.27 ± 0.01 to 3.65 ± 0.3µg/mL and 0.91 ± 0.1 to 12.17 ± 0.9µg/mL, respectively. Vitexin (28.10 ± 0.20 to 29.60 ± 0.6 mg/100 g raw material) and isovitexin (34.09 ± 0.14 to 36.83 ± 0.82 mg/100 g raw material) were the major phenolic compounds along with other phenolic compounds found in mung beans.     

Antioxidant Extraction from Mustard (Brassica juncea) Seed Meal Using High‐Intensity Ultrasound

Brassicaceae oilseeds provide feedstocks for the biofuels industry, but value‐added coproducts are necessary to supply financial incentives for increased production. Our objective was to use high‐intensity ultrasound to optimize extraction of antioxidants from mustard (Brassica juncea) seed meal. The ultrasound‐assisted extraction (UAE) variables included temperature, solvent‐to‐material ratio, sonication duration, and EtOH concentration. Extracts were analyzed for total phenolics content (TPC), antioxidant activity, and sinapine content. Conventional extraction using water and 70% EtOH (v/v) at 80 °C for 3×30 min yielded 7.83 ± 0.07 and 8.81 ± 0.17 mg sinapic acid equivalents (SAE)/g meal, respectively. UAE extraction at 40 °C for 30 min yielded similar phenolics content (8.85 ± 0.33 mg SAE/g meal) as conventional hot ethanolic extraction, but required less time and lower temperature. The highest TPC (13.79 ± 0.38 mg SAE/g meal) was in the 7‐d aqueous extracts. Sonicated solutions of pure sinapine and sinapic acid showed 1st‐order reaction kinetics with greater degradation of isolated compounds than those present in extracts. Sinapine contained in extracts showed insignificant (P < 0.05) degradation after 30 min of sonication. Our research indicates that ultrasound treatment can assist the extraction of antioxidants from B. juncea meal by reducing both the temperature and time requirement without significant degradation of the primary antioxidants present.     

Phytochemical and Antioxidant Profile of Pigmented and Non-Pigmented Rice Cultivars of Arunachal Pradesh,India

This study was carried out to determine the phytochemical and antioxidant properties of two pigmented rice cultivars viz., Lingkang taker ame, Umling ame, and a non-pigmented rice Pungpo taker ame. Fourier transform infrared and high-performance liquid chromatography analysis of phenolic compounds were carried out for the rice cultivars. The highest level of total phenolic, anthocyanin, and scavenging activities were observed in Umling ame cultivar. Fourier transform infrared result of rice cultivars showed wide range of frequency (1131.60–3538.75 cm^–1) which confirmed the presence of various phenolic compounds. Seven phenolic acids were detected in the rice cultivars. The highest value of salicylic acid (302.06 ± 0.01 mg/L), ferulic acid (17.21 ± 0.02 mg/L), apigenin (7.03 ± 0.01 mg/L), and gallic acid (0.98 ± 0.04 mg/L) were detected in Umling ame; whereas the highest value of quercetin (611.46 ± 0.01 mg/L) and caffeic acid (1.83 ± 0.01 mg/L) were found in Pungpo taker ame and Lingkang taker ame cultivars, respectively. Results revealed that the colored rice Umling ame showed higher phenolic content than other two rice cultivars Lingkang taker ame and Pungpo taker ame.     

Antioxidant and anticytokine effects of bovine colostrum in intestinal ischemia/reperfusion injured rat model

The objective of this study was to examine antioxidant and anticytokine effects of bovine colostrum (BC) in an intestinal ischemia/reperfusion injured rat model. Forty Sprague-Dawley rats were induced intestinal ischemia/reperfusion injury. After reperfusion the rats were given BC, 0.9% saline or low fat milk (LFM) orally. The antioxidative activities using superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), catalase (CAT), and malondialdehyde (MDA) were analyzed in this study. Serum cytokine levels [tumor necrosis factor (TNF)-α, interlukin (IL)-1β, IL-6, and IL-10] were also checked. SOD (1.53±0.23 U/mg of protein), GSH-PX (7.62±0.66 U/mg of protein), and CAT (42.16±3.16 U/mg of protein) activities increased and MDA level (0.58±0.05 mmol/mg of protein) decreased significantly in rats fed BC compared to rats fed saline or LFM (p<0.05). TNF-α (7.63±1.31 pg/mL), IL-1β (49.43±4.43 pg/mL), and IL-6 (62.85±7.60 pg/mL) in rats fed BC were significantly lower than saline or LFM (p<0.005), whereas there was no significant difference in IL-10 (220.3±22.06 pg/mL) between experimental groups. In conclusion, BC may have both antioxidative and anticytokine effects in an intestinal ischemia/reperfusion rat model.     

Study on Antioxidant Activity and Amino Acid Analysis of Rapeseed Protein Hydrolysates

Alkaline extraction followed by acid precipitation were employed to extract rapeseed protein and, Alcalase 2.4 L was used to obtain rapeseed protein hydrolysates. Three groups of rapeseed protein hydrolysates were obtained by purifying with membrane ultrafiltration and a Sephacryl S-100HR gel column. The antioxidant activities were then determined. Group 3 had the best antioxidant activities according to the oxygen radical absorbance capacity, peroxyl radical-scavenging capacity, and cellular antioxidant activity assays, with the following antioxidant values: an oxygen radical absorbance capacity value of 1610 ± 113 µmol TE/(g sample), a peroxyl radical-scavenging capacity value of 622 ± 30 mg VC/(100 g sample), and a cellular antioxidant activity value of 25 ± 2 µmol QE/(g sample) and corresponding EC₅₀ value of 58 ± 3 µg/mL. Six peaks of group 3 were collected and well separated by reversed phase–high-performance liquid chromatography. Peak 5 were identified to exhibit a higher antioxidant activity, the amino acid sequence of which was found to be Trp-Ile (Leu)-Tyr, as determined by liquid chromatography–mass spectrometry.     

Chemical Composition and Anticancer and Antioxidant Activities of Schinus Molle L. and Schinus Terebinthifolius Raddi Berries Essential Oils

Abstract: Essential oils were obtained by steam distillation from berries of Schinus molle L. and Schinus terebinthifolius Raddi originating from southern of Tunisia and analyzed by GC-FID and GC-MS. Among 57 and 62 compounds (%[mg/100 g dry matter]) identified in these oils, the main were α-phellandrene (46.52%[1256.15] and 34.38%[859.60]), β-phellandrene (20.81%[561.74] and 10.61%[265.15]), α-terpineol (8.38%[226.26] and 5.60%[140.03]), α-pinene (4.34%[117.29] and 6.49%[162.25]), β-pinene (4.96%[133.81] and 3.09%[77.30]) and p-cymene (2.49%[67.28] and 7.34%[183.40]), respectively. A marked quantity of γ-cadinene (18.04%[451.05]) was also identified in the S. terebinthifolius essential oil whereas only traces (0.07%[1.81]) were detected in the essential oil of S. molle. The in vitro antioxidant and antiradical scavenging properties of the investigated essential oils were evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Essential oil of S. terebinthifolius expressed stronger antioxidant activity in the ABTS assay, with an IC₅₀ of 24 ± 0.8 mg/L, compared to S. molle (IC₅₀= 257 ± 10.3 mg/L). Essential oils were also evaluated for their anticancer activities against human breast cancer cells (MCF-7). S. terebinthifolius essential oil was more effective against tested cell lines (IC₅₀= 47 ± 9 mg/L) than that from S. molle (IC₅₀= 54 ± 10 mg/L). Suggestions on relationships between chemical composition and biological activities are outlined.     

LIPID CONTENT AND FATTY ACID PROFILES OF SOME LESSER KNOWN NIGERIAN FOODS

The lipid content and fatty acid profiles of seven lesser known protein foods in Nigeria, which include raffia palm and oil palm weevils (Rhynchophorus sp.), shrimps (Palaemonetes sp.), periwinkles (Pachynelania byronesis), snails (Vicapara quadrata), tropical oysters (Thais haemastrama) and crayfish (Palaemonetes varians), were determined. The total lipid content (% fresh weight, FW) ranged between 1.8 ± 0.1 and 9.8 ± 0.1. The range of values for neutral lipids, total phospholipids, and glycolipids (mg/g FW) was 10.1 ± 0.7 to 53.6 ± 1.5, 6.1 ± 1.3 to 30.1 ± 1.5, and 2.5 ± 0.2 to 13.1 ± 0.9, while those of total cholesterol and triacylglycerol content (mg/g neutral lipids) were 1.4 ± 0.1 to 7.1 ± 0.2 and 8.3 ± 1.1 to 47.0 ± 1.5, respectively. Crayfish and palm weevils contained higher amounts of total cholesterol and phospholipids, compared with the rest of the foods. The fatty acid profiles showed variation among the different foods. Palm weevils, periwinkles, snails and tropical oysters were shown to contain substantial amounts of essential fatty acids, especially linolenic acid (C18:3n3).     

The Impact of Sourdough Fermentation on Non‐Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes

This study dealt with the effect of sourdough fermentation on antinutrients, phytochemicals, and antioxidant activities of flours from three Phaseoulus vulgaris L. genotypes with differing composition of lectins. Specifically, cultivar Lady Joy (LJ) devoid of phytohemagglutinin (PHA) and enriched in alfa‐amylase inhibitor (αAI), breeding line P500 low in PHA and devoid of αAI, and Taylor's horticultivar, containing normal levels of both proteins. Sourdough fermentation positively affects the nutritional values of all bean flours by reducing some antinutrients, for example, phytic acid while preserving αAI activity. It significantly increased total polyphenols, flavonols, and ascorbic acid content, while reducing flavonoids. No significant differences in antioxidant activity, measured by in vitro and ex vivo assays on human erythrocytes, were found. The kinetic profiles of conjugated dienes analysis showed a strong inhibitory effect on low‐density lipoproteins oxidation of all tested powders, with unfermented flours displaying the best antioxidant activity. Among bean powders, unfermented and fermented LJ showed the highest polyphenols level (4.21 ± 0.18 and 4.96 ± 0.15 mg GAE/g dw, respectively), oxygen radical absorbance capacity (ORAC) values (24.17 ± 0.14 and 24.02 ± 0.93 µmol TE/100g dw, respectively) and cellular antioxidant activity (71.6 ± 7.05 and 62.7 ± 3.3 units, respectively). Finally, since fermentation drastically reduces phytic acid content while preserving αAI activity, fermented LJ represents an important natural slimming supplement.