Search Results (5,936)

This study investigated the secondary fermentation of cocoa beans using mushrooms to further improve the quality of beans. Cocoa beans were fermented using 42 species of basidiomycetes and ascomycetes. Mycelial growth was observed in 29 strains. When 75% cocoa chocolate was prepared using the cocoa beans in which mycelial growth was observed, theobromine concentration was higher in 17 strains compared with the control. Furthermore, caffeine concentration was similar to or lower than the control in all strains. Chocolate produced using cocoa beans fermented with particularly Polyporus arcularius, Peziza vesiculosa, and Urnula craterium exhibited significantly higher theobromine concentrations. Compared to the control theobromine concentration of 7.53 mg/g, P. arcularius showed 9.25 mg/g, 9.13 mg/g for P. vesiculosa, and 9.05 mg/g for U. craterium. Furthermore, the reducing sugar concentration and total polyphenol concentration increased, and the antioxidant activity was similar to or higher than that of the control. These results suggest that secondary fermentation using mushrooms could be used to develop chocolate characterized by high theobromine, low caffeine, and rich polyphenol content. Full article

There is a growing interest in natural bioactive substances, particularly plant-derived secondary metabolites. Polyphenols constitute one of the largest and most significant groups of these metabolites. Rosebay willowherb (Epilobium angustifolium) is well known in traditional medicine and can serve as a reference species for studying its less-known congener, hairy willowherb (E. hirsutum), thereby expanding knowledge of medicinal plants. This study aimed to quantitatively estimate and compare the total phenolic content (TPC) and total flavonoid content (TFC) in the leaves and flowers of Epilobium angustifolium and E. hirsutum, and to identify populations with the highest phytochemical potential. TPC and TFC were quantified using the Folin–Ciocalteu and aluminium chloride (AlCl₃) colorimetric assays, respectively, with resulting values regarded as estimates due to the non-specificity of these assays. The results showed that, in terms of TPC, E. angustifolium leaves accumulated 132 ± 3.4 mg_GAE/g (milligrams of gallic acid equivalent per gram of dry plant mass), exceeding those of E. hirsutum by 16.8%; in flowers, the respective values were 153 ± 3 mg_GAE/g, a difference of 1.3%. Regarding TFC, E. angustifolium leaves contained 25 ± 1.4 mg_RE/g (milligrams of rutin equivalent per gram of dry plant mass), which was 20% lower than in E. hirsutum, whereas its flowers accumulated 44 ± 1.4 mg_RE/g, representing a 63% higher content compared with E. hirsutum. The study may contribute to the selection of the Epilobium populations for genetic resource conservation and sustainable utilisation. Full article

Background/Objectives: Loquat (Eriobotrya japonica) is widely cultivated for its fruit, while its aerial by-products remain largely underexploited despite increasing interest in plant-derived bioactive compounds and sustainable food systems. This study comprehensively investigates and compares the phenolic composition and in vitro bioactivities of loquat leaves and flowers to support their potential valorisation as functional ingredients. Methods: Extractable and non-extractable polyphenolic fractions were obtained and quantified, and the extractable fraction was further characterised using HPLC-ESI-QTOF-MS. In vitro bioactivity assessment included antioxidant capacity (FRAP and ABTS), glucose dialysis retardation index, and α-glucosidase inhibition. Results: Flowers contained significantly higher levels of both extractable and non-extractable polyphenols than leaves. Qualitative and semi-quantitative phenolic profiling, including multivariate analysis, revealed clear compositional differences between the two organs. Flowers showed a higher relative abundance of phenolic acids, as well as the presence of several compounds absent in leaves, such as kaempferol, naringenin-3-O-glucoside, and three glycosilated anthocyanins. Flower-derived fractions exhibited consistently higher antioxidant activity across all phenolic fractions than leaf-derived fractions, in agreement with their greater polyphenol content. Regarding antidiabetic activity, leaf samples showed a modest capacity to delay glucose diffusion, whereas this effect was not observed in flowers. In contrast, flower extracts displayed a strong inhibitory effect against α-glucosidase, exceeding that of the reference inhibitor acarbose, while this activity was not detectable in leaf extracts under the experimental conditions. Conclusions: These findings support the revalorisation of loquat by-products, particularly flowers, as sustainable sources of bioactive compounds with potential applications in functional foods and health-related products. Full article

This study evaluated the antimicrobial and antioxidant activities and chemical properties of four wild edible macrofungi—Tuber aestivum (Wulfen) Spreng., Terfezia claveryi Chatin, Agaricus arvensis Schaeff. and Bovistella utriformis (Bull.) Demoulin & Rebriev—collected from different regions of Türkiye, with particular emphasis on the role of phenolic compounds. Methanol and hexane extracts were assessed for antimicrobial activity against Gram-positive, Gram-negative, multidrug-resistant (MDR) bacterial strains, and Candida albicans using minimum inhibitory concentration (MIC) assays. Total phenolic content (TPC) was determined, and antioxidant capacities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)), FRAP (ferric reducing antioxidant power), and CUPRAC (cupric ion reducing antioxidant capacity) assays. The chemical profiles of hexane extracts were characterized by GC–MS analysis, whereas methanol extracts were analyzed by LC–MS/MS. Methanol extracts with high content of phenolic compounds exhibited markedly higher antimicrobial activity than hexane extracts, especially against Gram-positive bacteria. B. utriformis and A. arvensis displayed the highest phenolic contents (29.61 ± 0.6 and 27.14 ± 0.59 mg GAE/g DW, respectively) and antioxidant activities, revealing a strong positive correlation between TPC and antioxidant capacity. LC–MS/MS analysis revealed catechin, cinnamic acid, and caffeic acid as prominent phenolic constituents, highlighting the role of polyphenols in the observed bioactivity. GC–MS profiling predominantly identified fatty acid methyl esters, particularly linoleic and oleic acids, together with minor phenolic derivatives, suggesting a possible synergistic interaction contributing to the overall biological potential. The results highlight phenolic-rich macrofungi as valuable natural sources of antioxidant and antimicrobial agents with potential applications. Full article

Olive tree cultivation occupies a central place in Algerian agriculture and is of considerable economic and cultural importance. Several production factors strongly influence the quality of olive oil. Among the determinants of this quality, the vegetative growth of the olive tree plays a crucial role, as it controls photosynthetic capacity, the distribution of assimilates, and fruit filling. These physiological mechanisms directly influence oil percentage, as well as fatty acid and phenolic compound compositions, and consequently, sensory characteristics such as bitterness and pungency. This study examines the quantitative relationships between vegetative growth, chemical parameters, and sensory attribute interactions that are still poorly understood using seven representative olive cultivars: local varieties (Chemlal, Bouchouk Lafayette, Blanquette de Guelma, Sigoise, and Limli) and European varieties (Frantoio and Belgentéroise). Vegetative growth was characterized by the average shoot length; fruit oil content was expressed as a percentage on a dry basis, and fatty acids were analyzed by gas chromatography after derivatization. The total polyphenol content was determined by spectrophotometry and expressed as concentration, and oxidative stability was measured using the Rancimat method. Sensory analysis was conducted by a trained panel in accordance with international recommendations. The results indicate substantial positive correlations between vegetative growth parameters, oil concentration, olive oil composition, and those sensory attributes related to polyphenols, for all varieties studied. This functional consistency suggests that improvement in one parameter is generally associated with improvement in others. The Algerian variety Chemlal stands out for its optimal performance profile in agronomic, chemical, and sensory aspects compared to the other varieties. These preliminary results suggest that optimizing oil characteristics is directly linked to the physiological and biochemical performance of the olive tree, thus confirming the relevance of a systems approach in the selection and management of olive varieties. Full article

‘Barhi’ dates (Phoenix dactylifera L.) are highly prized and widely consumed at the khalal stage, but they are only available for a short time, which highlights the importance of extending their storage life. This study examined the effectiveness of edible coatings in delaying ripening and maintaining fruit quality during cold storage (2 °C). The treatments tested were gelatin alone or gelatin combined with chitosan, Aloe vera gel (AVG), or gum arabic, and applied in a layer-by-layer (LbL) approach. A fifth treatment consisting of deionized water was used as a reference untreated control. The fruit parameters measured included weight loss, decay, moisture content, ripening (rutab transformation), firmness, color (lightness and hue angle), total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio, total sugars, total polyphenols, and enzymatic activity. Results indicated that the LbL edible coating was more effective in preserving postharvest quality. Regarding weight loss and decay rate, the results showed that the control treatment consistently had 1.5–5-fold higher deterioration indicators than the coated fruits. Among the tested treatments, the gum arabic and gelatin coating was the most effective compared to the untreated control, reducing weight loss by over 40%, lowering decay by approximately 80%, and maintaining significantly higher moisture content throughout storage. Concerning carotenoid levels, the untreated fruits exhibited approximately 1.2–1.4-fold higher carotenoid content than the coated fruits. Fruits treated with gum arabic and gelatin exhibited the best preservation effect Sby limiting TSS increase and maintaining higher TA compared with the control. This treatment best maintained antioxidant capacity and phenolic content while significantly suppressing the activities of polyphenol oxidase and peroxidase. Overall, the LbL coating strategy successfully maintained the quality of ’Barhi’ dates by mitigating oxidative and enzymatic degradation throughout storage. Principal component analysis and hierarchical cluster analysis demonstrated that treatments gum arabic and gelatin exhibited superior effectiveness in extending the date storage life in terms of physicochemical properties and antioxidant activity, followed by chitosan and gelatin, and Aloe vera and gelatin, compared to the control fruits over a 60-day storage period. Full article

Amaranth oil (AMO) and its topical formulation enriched with rose oil (AMOR) were evaluated for anti-inflammatory and cytotoxic properties in skin-relevant models. Two complementary inflammation models were used to assess immunomodulatory potential, (i) LPS-stimulated macrophages and (ii) TNF-α/IFN-γ-stimulated immortalized HaCaT keratinocytes, while cytotoxicity and selectivity were tested on human HaCaT keratinocytes and melanoma cell lines (A375, HTB140). GC-MS and FTIR analyses were performed to confirm the presence of key bioactive compounds (squalene, fatty acids, phenolics). AMOR showed significantly higher polyphenol and palmitic acid content than AMO. In both inflammation models, AMOR more effectively reduced IL-6, IL-1β, and TNF-α release. Cytotoxicity assays revealed that both oils were safe for normal keratinocytes, while selectively cytotoxic to melanoma cells, with AMOR demonstrating greater potency (IC₅₀ A375 = 3.8 μg/mL and HTB140 = 18.9 μg/mL). Albumin-binding studies showed that AMOR had stronger interactions with these proteins, which may enhance delivery and tissue retention. In conclusion, both oils exhibit promising topical safety, but AMOR provides enhanced anti-inflammatory and cytotoxic effects due to its enriched composition. This study supports the therapeutic potential of amaranth oil in different skin diseases, especially when combined with essential oils of complementary bioactivity. Full article

Pueraria lobata (Willd.) Ohwi root is a traditional medicinal resource rich in bioactive isoflavonoids with known antioxidant and anti-inflammatory properties. However, the chemical composition and biological activities of P. lobata root extracts can vary depending on the extraction solvent. In this study, we systematically compared P. lobata root extracts prepared using water, ethanol (30%, 70%, and 100%), and methanol to evaluate the effects of solvent selection on extraction yield, HPLC-based chemical profiles of major isoflavonoids, antioxidant capacity, and cellular responses in vitro. Chemical characterization by HPLC revealed distinct solvent-dependent differences in the relative abundance of key isoflavonoids, including puerarin, daidzin, and daidzein, defining characteristic chemical profiles for each extract. Antioxidant activity was evaluated using DPPH and ABTS radical scavenging assays, along with measurements of total polyphenol and flavonoid content. Cell viability was examined in HeLa cells using an MTT assay to define non-cytotoxic concentration ranges. The anti-inflammatory potential of the extracts was further assessed by measuring TNF-α-induced secretion of pro-inflammatory cytokines in HeLa cells. The results revealed marked solvent-dependent differences in extraction yield, chemical composition, and functional activity. Notably, methanol and ethanol extracts exhibited enriched isoflavonoid profiles associated with enhanced antioxidant and anti-inflammatory responses. Overall, this integrated chemical and functional evaluation demonstrates that solvent selection plays a critical role in determining the chemical characteristics and bioactivity of P. lobata root extracts. These findings provide a basis for rational solvent selection in the preparation of plant-derived extracts and support the potential use of P. lobata root as a functional source of antioxidant and anti-inflammatory compounds. Full article

The sustainable valorization of citrus processing by-products represents a key challenge for the food industry, aiming to reduce waste while recovering valuable bioactive compounds. In this study, a cloud point extraction strategy was developed using soy lecithin as a natural, food-grade surfactant to isolate phenolic antioxidants from orange juice industry residues. Response Surface Methodology was applied to two streams of orange juice by-products, to evaluate the combined effects of pH, NaCl concentration, and lecithin content on extraction efficiency, with total polyphenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power serving as response variables. Partial Least Squares (PLS) analysis was additionally employed to integrate all antioxidant responses and identify a multivariate optimum. The optimized conditions (pH 3.4, 12% NaCl, 11% lecithin) enabled maximal recovery of antioxidant constituents, highlighting the effectiveness of lecithin-based micellar systems. To assess practical applicability, the optimized extract from the oil emulsion residue (Stream A) was incorporated into tsipouro, a traditional Greek distillate, and its stability was monitored under controlled light and temperature conditions for 30 days at three concentration levels. Results demonstrated that both environmental factors significantly influenced antioxidant retention and physical stability, underscoring the importance of formulation design. Specifically, high gel concentration at 2% w/v, low temperature at 20 °C and light exposure provided the highest overall desirability for TPC, FRAP, and DPPH responses. Overall, this work introduces a green, scalable, and food-compatible extraction approach that not only supports circular economy principles but also opens new opportunities for the development of functional alcoholic beverages enriched with natural antioxidants. Full article

In the present study, the fruit extract of haritaki (T. chebula) was successfully encapsulated in liposomes, achieving an encapsulation efficiency of 97.2% for the total polyphenols, with the most significant release occurring under simulated digestive conditions in the intestinal phase. The zeta potential and Z-average size of the loaded liposomes were 20.52 mV and 521.73 nm at a pH of 2 and −59.72 mV and 823.03 nm at a pH of 8, respectively. The prepared liposomes were further incorporated in the matrix of dark chocolate in a content of 10%. The addition of liposomes significantly (p < 0.05) increased the particle size distribution (d(0.9), d(0.5) and d(0.1)) and the rheological (Casson’s yield point and viscosity) parameters of the chocolate, while the hardness and maximum melting temperature did not change significantly (p > 0.05). The results of the sensory analysis of the chocolates confirmed that the liposomes were well homogenized in the chocolate matrix and that the herbal taste of haritaki was successfully masked by incorporating it into the chocolate in the encapsulated form. Full article

The roots of Panax ginseng are well known for their bioactive properties, while its berries have recently attracted attention for their pharmacological potential. This study investigated whether fermentation with Lactiplantibacillus plantarum enhances the antioxidant properties of ginseng roots and berries and their protective effects against oxidative stress in vitro. Fermentation significantly increased total polyphenol, flavonoid, and saponin contents and promoted the conversion of major ginsenosides (ginsenoside Rg1, ginsenoside Rb1, and ginsenoside Rb2), which are relatively less bioavailable, into minor ginsenosides (ginsenoside Rh1, ginsenoside Rg2, and ginsenoside Rg3) with enhanced biological activity and bioavailability. Fermented extracts exhibited higher radical-scavenging activities in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays than non-fermented extracts. In tert-butyl hydroperoxide (t-BHP)-stimulated Chang liver cells, fermented extracts reduced intracellular reactive oxygen species (ROS) generation, inhibited lipid peroxidation, restored the reduced glutathione/oxidized glutathione (GSH/GSSG) ratio, and enhanced antioxidant enzyme activities, including superoxide dismutase (SOD) and catalase (CAT). These results demonstrate that L. plantarum-mediated fermentation effectively enhances the antioxidant and cytoprotective potential of ginseng roots and berries, supporting their application as functional food ingredients. Full article

Fermentation is a widely utilized technology that efficiently enriches bioactive compounds, thereby enhancing the bioactivity of food. This study aimed to investigate the release of the total polyphenol content (TPC) and flavonoid content (TFC), changes in antioxidant activity, and in vitro relative abundance trends of phenolic metabolites in the fermented composite juice of kidney beans and mulberries. An in vitro simulated gastric and intestinal digestion method was employed to examine the release patterns of polyphenols and flavonoids, along with alterations in antioxidant activity during the gastrointestinal digestion of the fermented composite juice. Non-targeted metabolomics LC-MS technology was employed to detect changes in the relative abundance and enrichment of phenolic metabolites during fermentation and digestion stages. The results indicated that after simulated digestion, the polyphenol content increased by 1.42-fold and the flavonoid content by 2.53-fold compared to pre-digestion. The scavenging rates for DPPH radicals, hydroxyl radicals, and ABTS radicals reached 85.44%, 94.77%, and 76.12%, respectively. Non-targeted metabolomic investigation through KEGG pathway enrichment showed associations between phenolic metabolites and antioxidant activity. During fermentation and digestion, daidzein, genistein, quercetin, and catechin may be the potential compounds contributing to the enhanced antioxidant activity of FBMJ. Among these, phenolic metabolites are significantly enriched in the biosynthetic pathways of flavonoids and flavanols. This study has elucidated the metabolic variations between the fermentation and digestion stages of fermented composite juice from a metabolomics perspective, providing preliminary in vitro research evidence and theoretical clues for developing it as a functional food with antioxidant potential. Full article

The global increase in metabolic syndrome, characterized by the dysregulation of carbohydrate and lipid metabolism accompanied by oxidative stress and chronic inflammation, has driven research into plant species rich in polyphenols capable of modulating these pathophysiological mechanisms. Mexican species of the genus Arbutus represent a potential source of phenolic compounds with functional relevance; however, they remain poorly explored phytochemically and biologically. The present study aimed to characterize the phytochemical profile and evaluate the biological activity of 1% (w/v) leaf infusions of A. bicolor, A. tessellata, A. madrensis, A. arizonica, and A. occidentalis. Proximal analyses, spectrophotometric determinations of total phenols, flavonoids, and proanthocyanidins, as well as characterization by UPLC–ESI–MS/MS were performed. In vitro antioxidant, anti-inflammatory, and digestive enzyme inhibitory activities were also evaluated. Proximate analysis revealed that carbohydrates constituted the predominant component (72–82%), followed by lipids (3–12%), proteins (4–8%), ash (3–5%), and moisture (5–6%). The total phenolic content ranged from 25.39 to 64.14 mg EAG, being A. occidentalis the species with the highest concentration, while total flavonoids ranged from 14.91 to 33.33 mg EC per gram of dry weight. A total of 38 phenolic compounds were identified, exhibiting marked interspecific variability. A. occidentalis, distinguished by its high ellagitannin content, exhibited the highest antioxidant capacity (ORAC: 10.40 mM TEAC/g) and notable erythrocyte membrane stabilization (~69%). Enzymatic inhibition demonstrated differential profiles: A. tessellata showed the most significant inhibition of α-amylase (80.19%), whereas A. bicolor exhibited higher inhibition of α-glucosidase (81.88%) and pancreatic lipase (74.26%) could be associated with stilbenes such as resveratrol. Bioactivity was more strongly associated with the specific phytochemical profile than with total phenolic content. These findings suggest that Arbutus spp. leaf infusions may represent multifunctional phytochemical matrices with potential relevance in metabolic syndrome management. Full article

Despite the growing demand for functional gluten-free (GF) foods, the application of Quercus pubescens acorn flour remains largely underexplored. This study addresses this gap by optimizing GF cookies using response surface methodology (RSM) and prepared with Q. pubescens acorn flour and xanthan gum to balance technological quality, sensory acceptability, and functional value. A three-level full factorial design (FFD) evaluated the effects of acorn flour proportion (0, 50 and 100%), and xanthan gum level (1, 2 and 3%) on physicochemical properties (moisture, water activity, color, texture, and dimensions), sensory attributes using a 9-point hedonic scale, proximate composition, and bioactive and antioxidant properties (total polyphenols, tannins, DPPH, ABTS, FRAP). Linear and quadratic polynomial models adequately described the experimental data (R² = 0.86–0.99; non-significant lack of fit). Increasing acorn flour content significantly intensified cookie darkening, reduced snapping force and bending stiffness, reduced spread factor, and affected sensory perception, while xanthan gum improved structural integrity and dimensional stability. Multi-response optimization identified an optimal formulation containing 41.05% acorn flour and 1.46% xanthan gum, achieving balanced color development (darkness index ≈ 62), bending stiffness (~38 N/mm), and high overall sensory acceptability (~7.8). The optimized GF cookies exhibited a favorable nutritional profile and antioxidant properties, characterized by elevated total polyphenol content and antioxidant capacity, confirming the functional potential of acorn flour. The optimized cookies (containing 41.05% acorn flour) exhibited a six-fold increase in total phenolic content (from 1.63 to 10.08 mg GAE/g) and 8–10 times higher antioxidant capacity (DPPH, ABTS, and FRAP assays) compared to the control, confirming the substantial functional potential of Q. pubescens in gluten-free systems. Full article