Search Results (1,186)

The effect of ultrasonic frequencies of 40 kHz/300 W (U-40) and 120 kHz/300 W (U-120) on the aqueous extraction of bioactive compounds from dried whole-fruit powders (DPs) of red-peel/white-flesh (WFP) and red-peel/red-flesh (RFP) pitayas was investigated, and shaking at 120 rpm (S-120) was used for a comparison. The effects of temperature and the solid-to-liquid ratio on the extraction efficiencies of the total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of WFP and RFP were evaluated. The impact of extraction time on the aqueous extraction of specific compounds, namely, chlorogenic acid (CGA) and quercetin, from WFP and RFP was assessed with extraction modes of U-40, U-120, and S-120. At 40 °C and a 1/20 (g DP/mL) solid-to-liquid ratio, the use of U-40 achieved higher TPC and FRAP values at 15 min than U-120 and S-120 for WFP. The use of U-40 and U-120 extracted higher amounts of free CGA and free quercetin from WFP and RFP at 15 and 60 min than S-120 but showed different extraction efficiencies for free CGA and free quercetin. This study demonstrates that different ultrasonic frequencies can be applied in the green extraction of target bioactive compounds for use in nutraceutical foods. Full article

Faba bean (Vicia faba L.), a nutrient-rich legume beneficial to human health, is valued for its high L-3,4-dihydroxyphenylalanine (L-DOPA) and phenolic content. This study investigated phytochemical diversity and bioactivity across 29 Chinese faba bean varieties. Phenolics were profiled using ultrahigh-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) and quantified via high-performance liquid chromatography (HPLC). Antioxidant capacity was evaluated, including DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity, and ferric reducing antioxidant power (FRAP), along with α-amylase/α-glucosidase inhibitory effects. Twenty-five phenolics were identified, including L-DOPA (11.96–17.93 mg/g, >70% of total content), seven phenolic acids, and seventeen flavonoids. L-DOPA showed potent enzyme inhibition (IC₅₀ values of 22.45 μM for α-amylase and 16.66 μM for α-glucosidase) but demonstrated limited antioxidant effects. Lincan 13 (Gansu) exhibited the strongest antioxidant activity (DPPH, 16.32 μmol trolox/g; ABTS, 5.85 μmol trolox/g; FRAP, 21.38 mmol Fe²⁺/g), which correlated with it having the highest flavonoid content (40.51 mg rutin/g), while Yican 4 (Yunnan) showed the strongest α-amylase inhibition (43.33%). Correlation analysis confirmed flavonoids as the primary antioxidants, and principal component analysis (PCA) revealed geographical trends (e.g., Jiangsu varieties were particularly phenolic-rich). These findings highlight faba beans’ potential as functional foods and guide genotype selection in targeted breeding programs aimed at enhancing health benefits. Full article

Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, which can be used as natural colourants and antioxidants. Optimising their extraction can enhance yield and reduce costs. The current work aimed to optimize anthocyanin and antioxidant recovery from PSPP using a Box-Behnken design and sonotrode ultrasound-assisted extraction (sonotrode-UAE). Three independent variables were analysed: extraction time (2–6 min), ethanol concentration (35–85%), and liquid-to-solid ratio (10–30 mL/g). The dependent variables included total monomeric anthocyanin content (TMAC), individual anthocyanins, and antioxidant activity. TMAC in 15 extracts ranged from 0.16 to 2.66 mg/g PSPP. Peonidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside was the predominant anthocyanin. Among four antioxidant assays, Ferric-reducing antioxidant power (FRAP) showed the highest value. Ethanol concentration significantly influenced anthocyanin and antioxidant recovery (p < 0.05). The model demonstrated adequacy based on the coefficient of determination and variation. Optimal extraction conditions were 6 min with 60% ethanol at a 30 mL/g ratio. Predicted values were validated experimentally (coefficient of variation <10%). In conclusion, PSPP is a promising matrix for obtaining anthocyanin-rich extracts with antioxidant activity, offering potential applications in the food industry. Full article

Background: Obesity is associated with insulin resistance (IR) and characterized by impaired activation of the PI3K/AKT route and glucose uptake. Elevated plasma levels of palmitic acid (PA) diminish insulin signaling in vitro and in vivo. Origanum vulgare L. essential oil (OVEO) is rich in monoterpenes with protective effects against IR. Objective: The study aimed to assess total phenols content and antioxidant activity of OVEO and its cytotoxicity, as well as its effect on insulin signaling and glucose uptake in PA-treated adipocytes. Methods: The quantification of total phenolic content was determined using the Folin–Ciocalteu method, while the antioxidant capacity of OVEO was assessed by DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods. The cytotoxicity of OVEO (0.1–10 µg/mL) was assessed using the MTS assay. SW872 adipocytes were incubated with 0.4 mM PA for 24 h, with or without a 2 h preincubation of OVEO, and then stimulated with insulin (100 nM, 10 min) or a vehicle. Phosphorylation of Tyr-IRS-1, Ser-AKT, and Thr-AS160 was analyzed by Western blot, and glucose uptake was measured using 2-NBDG. Results: OVEO contained phenols and exhibits antioxidant capacity. All the concentrations of OVEO assessed were not cytotoxic on SW872 adipocytes. PA decreased basal phospho-AS160 as well as insulin-stimulated phospho-IRS1, phospho-AKT, phospho-AS160 and glucose uptake, while OVEO co-treatment enhanced these markers. Conclusions: These findings suggest a beneficial effect of OVEO on the PA-impaired insulin pathway and glucose uptake, which might be explained by its phenolic content and antioxidant capacity, highlighting its potential as a complementary therapeutic agent for IR and related metabolic disorders. Full article

Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in this, a proximate analysis was evaluated, showing high moisture content (88.9%), dietary fiber (3.56%), and protein (0.63%), with negligible fat, indicating suitability for low-calorie diets. Phytochemical screening by HPLC identified gallic acid, chlorogenic acid, hydroxycinnamic acid, ferulic acid, quercetin, rutin, and condensed tannins. Ethanol extracts showed stronger bioactive profiles than aqueous extracts, with significant antioxidant capacity (up to 803.40 µmol _Trolox/g via Ferric Reducing Antioxidant Power (FRAP assay). Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopic analyses established structural transformations of hydroxyl, carbonyl, and aromatic groups associated with ripening. These changes were supported by observed variations in anthocyanin and flavonoid contents, both higher at the CM stage. A notable pigment loss in OM fruits could be attributed to pH changes, oxidative degradation, enzymatic activity loss, and biotic stressors. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed higher radical scavenging activity in CM-stage berries. Elemental analysis identified minerals such as potassium, calcium, magnesium, iron, and zinc, although in moderate concentrations. In summary, Syzygium paniculatum Gaertn fruit demonstrates considerable potential as a source of natural antioxidants and bioactive compounds. These findings advocate for greater exploration and sustainable use of this native berry species in functional food systems. Full article

Due to the limited scientific exploration of Argania spinosa (L.) skeel husk, this study presents the first investigation of the metabolite profile of methanol and acetone extracts analyzed by liquid chromatography coupled with electrospray ionization and high-resolution multistage mass spectrometry (LC-ESI/HRMSMS). A total of 43 compounds, including hydroxycinnamic acid and flavonoid derivatives, saponins, and triterpenic acids, were identified, some of which have not been previously reported in this species. The total phenols (TPC) and flavonoids (TFC) content were spectrophotometrically determined. A multi-target approach was applied to investigate the antioxidant potential using 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), β-carotene bleaching, and Ferric Reducing Ability Power (FRAP) tests. Carbohydrate hydrolyzing enzymes and lipase inhibitory activities were also assessed. The acetone extract exhibited the highest TPC and TFC values, resulting in being the most active in β-carotene bleaching test with IC₅₀ values of 26.68 and 13.82 µg/mL, after 30 and 60 min of incubation, respectively. Moreover, it was the most active against both α-glucosidase and α-amylase enzymes with IC₅₀ values of 12.37 and 18.93 µg/mL, respectively. These results pointed out that this by-product is a rich source of bioactive phytochemicals potentially useful for prevention of type 2 diabetes and obesity. Full article

Knowledge about the composition (volatile and non-volatile) and functionality of natural extracts from Mediterranean plants serves as a basis for their further application. In this study, five selected plants were used for the extraction of plant metabolites. Leaves and flowers of Critmum maritimum, Rosmarinus officinalis, Olea europea, Phylliera latifolia and Mellisa officinalis were collected, and a total of 12 extracts were prepared. Extractions were performed under microwave-assisted conditions, with two solvent types: water (W) and a hydroalcoholic (ethanolic) solution (HA). Detailed extract analysis was conducted. Phenolics were analyzed by detecting individual bioactive compounds using high-performance liquid chromatography and by calculating total phenolic and total flavonoid content through spectrophotometric analysis. Higher concentrations of total phenolics and total flavonoids were obtained in the hydroalcoholic extracts, with the significantly highest total phenolic and flavonoid values in the rosemary hydroalcoholic extract (3321.21 mg_GAE/L) and sea fennel flower extract (1794.63 mg_QE/L), respectively; and the lowest phenolics in the water extract of olive leaves (204.55 mg_GAE/L) and flavonoids in the water extracts of sea fennel leaves, rosemary, olive and mock privet (around 100 mg_QE/L). Volatile organic compounds (VOC) were detected using HS-SPME/GC–MS (Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry), and antioxidant capacity was estimated using DPPH (2,2-diphenyl-1-picrylhydrazyl assay) and FRAP (Ferric Reducing Antioxidant Power) methods. HS-SPME/GC–MS analysis of samples revealed that sea fennel had more versatile profile, with the presence of 66 and 36 VOCs in W and HA sea fennel leaf extracts, 52 and 25 in W and HA sea fennel flower extracts, 57 in rosemary W and 40 in HA, 20 in olive leaf W and 9 in HA, 27 in W mock privet and 11 in HA, and 35 in lemon balm W and 10 in HA extract. The lowest values of chlorophyll a were observed in sea fennel leaves (2.52 mg/L) and rosemary (2.21 mg/L), and chlorophyll b was lowest in sea fennel leaf and flower (2.47 and 2.25 mg/L, respectively), while the highest was determined in olive (6.62 mg/L). Highest values for antioxidant activity, determined via the FRAP method, were obtained in the HA plant extracts (up to 11,216 mg_AAE/L for lemon balm), excluding the sea fennel leaf (2758 mg_AAE/L) and rosemary (2616 mg_AAE/L). Considering the application of these plants for fresh fish preservation, antimicrobial activity of water extracts was assessed against Vibrio fischeri JCM 18803, Vibrio alginolyticus 3050, Aeromonas hydrophila JCM 1027, Moraxella lacunata JCM 20914 and Yersinia ruckeri JCM 15110. No activity was observed against Y. ruckeri and P. aeruginosa, while the sea fennel leaf showed inhibition against V. fisheri (inhibition zone of 24 mm); sea fennel flower was active against M. lacunata (inhibition zone of 14.5 mm) and A. hydrophila (inhibition zone of 20 mm); and rosemary and lemon balm showed inhibition only against V. fisheri (inhibition zone from 18 to 30 mm). This study supports the preparation of natural extracts from Mediterranean plants using green technology, resulting in extracts rich in polyphenolics with strong antioxidant potential, but with no clear significant antimicrobial efficiency at the tested concentrations. Full article

Crataegus monogyna, commonly known as hawthorn, is a valuable plant in pharmaceutical production. Its flowers, leaves, and fruits are rich in antioxidants. This study explores the application of pulsed electric field (PEF) for enhanced extraction of bioactive compounds from C. monogyna leaves. The liquid-to-solid ratio, solvent composition (ethanol, water, and 50% v/v aqueous ethanol), and key PEF parameters—including pulse duration, pulse period, electric field intensity, and treatment duration—were investigated during the optimization process. To determine the optimal extraction conditions and their impact on antioxidant activity, response surface methodology (RSM) with a six-factor design was employed. The total polyphenol content in the optimized extract was 244 mg gallic acid equivalents/g dry weight, while individual polyphenols were analyzed using high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). Furthermore, antioxidant activity was assessed using ferric-reducing antioxidant power (FRAP) and DPPH radical scavenging assays, yielding values of 3235 and 1850 μmol ascorbic acid equivalents/g dry weight, respectively. Additionally, correlation analyses were conducted to evaluate the interactions between bioactive compounds and antioxidant capacity. Compared to other extraction techniques, PEF stands out as an eco-friendly, non-thermal standalone method, offering a sustainable approach for the rapid production of health-promoting extracts from C. monogyna leaves. Full article

Yogurt fortified with polyphenols, as a new type of functional yogurt, exhibits high quality and good antioxidant activity. However, the effects of black garlic polyphenols (BGP) on the quality of solidified yogurt have been scarcely reported. Therefore, the effects of different levels (0.1–0.4%) of BGP on the sensory scores, physicochemical properties, rheological properties, texture properties, antioxidant activity and polyphenol content of solidified yogurt were studied. The results showed that the total sensory scores of yogurt with 0.2% and 0.4% levels of BGP addition were both above 80. BGP addition significantly decreased the water-holding capacity and pH values of yogurt, compared with the yogurt without BGP addition. The yogurt with a 0.4% level of BGP had the highest titratable acidity of 89.84° T. In addition, the storage modulus (G’) and loss modulus (G”) of yogurt increased with the addition of BGP. The gel strength, chewiness and hardness of yogurt significantly decreased with an increase in BGP addition. The content of quercetin and caffeic acid in the yogurt with the addition of 0.1–0.4% BGP was 0.53–1.79 mg/g and 2.13–4.98 mg/g, respectively. The antioxidant activity and total phenolic acid content of yogurt significantly increased with an increment in BGP addition. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of yogurt with a 0.4% level of BGP increased by 52.79%, 57.31% and 42.51%, respectively, compared to the yogurt without BGP addition. This study provides a theoretical basis for the development of novel yogurt with high antioxidant activity. Full article

Sideroxylon cinereum, an endemic Mauritian fruit, was investigated through comprehensive chemical analyses of solvent extracts from its pulp and seed. Dried fruit materials were subjected to maceration using water and organic solvents including methanol, ethanol, propanol, and acetone to obtain extracts of varying polarity. Preliminary phytochemical screening revealed the presence of several bioactive compounds, with pulp extracts generally richer in phytochemicals than seed extracts. UV-Vis and FTIR analyses confirmed key organic constituents, including sulfoxides in seeds. HPLC quantification showed notable citric acid content in the pulp (15.63 mg/g dry weight). Antioxidant assays indicated that organic solvent extracts of the pulp had superior free radical scavenging activity, while the seed’s aqueous extract exhibited the highest ferric reducing power. GC–MS profiling identified a diverse bioactive profile rich in terpenes, notably lanosterol acetate (>45% in both pulp and seeds). It is important to note that these findings are based on solvent extracts, which may differ from the phytochemical composition of the whole fruit as typically consumed. Among the extracts, aqueous fractions are likely the most relevant to dietary intake. Overall, the extracts of Sideroxylon cinereum pulp and seed show potential as sources of bioactive compounds for functional product development. Full article

Background/Objectives: This study aims to present a strategic approach to enhancing the photostability and antioxidative resilience of curcumin and capsaicin by integrating selected natural stabilizers within a nanoemulsion-based delivery system. Methods: Coffee extract (Coffea arabica Linn.), along with its active components and vitamin E-containing natural oils, was assessed in terms of improving the photostabilizing and antioxidative retention abilities of curcumin and capsaicin. An optimized ratio of the active mixture was then loaded into a nanoformulation. Results: The analysis of active contents with validated high-performance liquid chromatography (HPLC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays confirmed the stabilization enhancement after irradiation with UV and white light for 72,000–84,000 lux hours. The optimized combination of coffee extract with turmeric and chili mixtures loaded into the optimized nanoemulsion enhanced the half-lives (T_1/2) of curcumin and capsaicin by 416% and 390%, respectively. The interactions of curcumin and capsaicin with caffeine and chlorogenic acid were elucidated using computational calculations. Interaction energies (E_int), HOMO-LUMO energy gap (HLG) analysis, and global reactivity descriptors revealed hydrogen bonding interactions be-tween capsaicin and chlorogenic acid, as well as between curcumin and caffeine. Conclusions: By leveraging the synergistic antioxidative properties of coffee extract and vitamin E within a nanoemulsion matrix, this study overcomes the intrinsic stability limitations of curcumin and capsaicin, offering a robust platform for future pharmaceutical and nutraceutical applications. Full article

Background/Objectives: This study aimed to investigate the antioxidant and anti-inflammatory properties of a Hand and Foot Soaking Formulary composed of ten medicinal plants, with curcumin as a major bioactive marker, to provide scientific validation for its traditional use. Methods: The formulation was evaluated for total phenolic and flavonoid contents, with curcumin quantified using HPLC. Antioxidant activity was assessed using DPPH, ABTS, and FRAP assays. Cytotoxicity was evaluated in RAW264.7 cells using the MTT assay. Anti-inflammatory activity was determined by measuring nitric oxide (NO), PGE₂, TNF-α, IL-1β, and IL-6 levels in LPS-stimulated RAW264.7 macrophages using ELISA. Results: The Hand and Foot Soaking Formulary exhibited promising antioxidant and anti-inflammatory properties, consistent with its traditional use. Phytochemical analysis confirmed the presence of bioactive compounds, with measurable levels of total phenolics, flavonoids, and significant curcumin content. Antioxidant activity was demonstrated through free radical scavenging and ferric-reducing assays, while cytotoxicity testing in RAW264.7 macrophages indicated low toxicity (IC₅₀ = 48.61 ± 3.80 µg/mL). The formulary significantly reduced LPS-induced nitric oxide, PGE₂, TNF-α, IL-1β, and IL-6 production. These effects were comparable to turmeric extract and curcumin, though curcumin displayed higher potency. Conclusions: The Hand and Foot Soaking Formulary demonstrates antioxidant and anti-inflammatory properties in vitro, supporting its traditional use. Its polyherbal composition may offer synergistic effects and holds promise as a safe, natural topical remedy. Full article

Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In this study, chicken patties were fortified with liquid-fermented Ganoderma lucidum flour (GLF) and Pleurotus djamor mushroom biomass flour (PDF) at concentrations of 3%, 6%, and 9%. These were compared to a negative control (0% mushroom flour chicken patty) and a commercial patty. Chicken patties fortified with 3% PDF and 9% GLF recorded the lowest cooking loss, at 5.55% and 10.3%, respectively. Mushroom chicken patties exhibited lower cooking losses and significant changes in colour and texture compared to control samples. Notably, 3% GLF chicken patty achieved the highest overall acceptability score of 6.55 followed by 9% PDF chicken patty (6.08) (p < 0.05). Biomass flour of liquid-fermented Ganoderma lucidum (ENS-GL) and Pleurotus djamor (ENS-PD) were extracted for their endopolysaccharide and analysed for their functional properties. All elemental, FT-IR, and NMR spectroscopy analyses revealed the existence of a comparable beta-glucan polymer structure, linkages, and absorptions when compared to the Laminarin standard. In addition, ENS-GL also proved to possess higher antimicrobial activities and significant antioxidant levels (DPPH-scavenging activity, ferric reduction potential and total phenolic content) compared to ENS-PD. Overall, this study revealed that sustainable liquid-fermented Ganoderma lucidum, a medicinal mushroom, outperformed Pleurotus djamor, a culinary mushroom, as a potential alternative flour for combating hunger in the future. Full article

Aegopodium podagraria (A. podagraria) L. is a perennial herb valued for its medicinal properties but exhibits poor germination and inconsistent growth under conventional cultivation. To overcome these limitations and enhance its functional potential, this study investigated the effects of various LED light spectra on the plant’s physiological and antioxidant responses under controlled indoor conditions. Six light treatments were applied, consisting of different red (R) and blue (B) light ratios (R100, R80:B20, R60:B40, R40:B60, and B100), along with a white-light control. Red-dominant treatments, particularly R80:B20, not only improved germination traits but also significantly promoted shoot growth and biomass accumulation. In contrast, higher proportions of blue light generally inhibited germination performance and reduced growth-related parameters compared to the white-light control. Antioxidant activity was also modulated by light quality: R80:B20 induced the highest levels of total phenolics, ferric reducing antioxidant power, and vitamin C, whereas R40:B60 maximized flavonoid content and DPPH radical scavenging activity. These results suggest that optimizing the red-to-blue light ratio can effectively enhance both the cultivation performance and biofunctional quality of A. podagraria in controlled environments. Full article

This study aimed to investigate the effect of the type of sweetener used (xylitol, stevia, cane sugar) on the quality of liqueurs made from Vaccinium myrtillus L. and Vaccinium corymbosum L. fruits. The quality assessment was performed based on selected organoleptic and physicochemical features, with particular emphasis on the health-promoting potential of the produced beverages. The liqueurs were assessed in terms of their physicochemical parameters: pH, total acidity, density, total soluble solids, color, ethanol and polyphenol contents, and redox potential. Antioxidant capacities were determined by a 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay and ferric reducing antioxidant power (FRAP). The Qualitative Descriptive Analysis method was employed for their sensory assessment. The sensory profiling method was used to determine the intensity of the flavor sensations. The study results showed that the type of sweetener did not affect the antioxidative properties of the liqueur. The ABTS test yielded values from 1081.88 to 1238.13 μmol Tx/100 mL, the DPPH test from 348.8 to 367.88 μmol Tx/100 mL, and the FRAP test from 594.20 to 653.20 μmol FeSO₄/100 mL. However, the sweetening substrate affected the content of polyphenolic compounds in the resulting products, but by no more than 15%. The liqueur sweetened with xylitol had a comparable extract content to that sweetened with cane sugar. All three variants of liqueurs were accepted by the evaluation panel, and their overall qualities were comparable in the sensory assessment. It is, therefore, possible to produce a high-quality liqueur with a reduced caloric value, which will potentially increase its attractiveness for consumers. Full article