Search Results (3,595)

Walnut septum (WS), a major by-product of walnut processing, represents a promising source of bioactive compounds with potential antioxidant and antimicrobial properties. This study aimed to characterise the phytochemical composition of WS extracts from different habitat origins and evaluate their antimicrobial activity. Total amino acids were profiled by gas chromatography–mass spectrometry, while phenolic compounds were analysed using high-performance liquid chromatography. Both methods were evaluated according to ICH Q2 (R2) guidelines for analytical procedure validation. The results showed a complex composition of amino acids and polyphenols, including ellagic acid and quercitrin. However, it was clear that habitat variations in WS samples had a significant impact on the quantities and composition of phenolic compounds and total amino acids in WS extracts. Antimicrobial activity was assessed against Gram-positive and Gram-negative bacterial strains. Variations in antimicrobial efficacy were associated with differences in phenolic composition and content due to habitat differences in WS sample origins. Collectively, this study highlights the WS as a valuable agro-industrial by-product with potential applications as a natural source of antimicrobial compounds in food and pharmaceutical systems. Full article

Consumer interest in low-SO₂ white wines is increasing; however, such approaches may reduce compositional and sensory predictability. This study evaluates how three fermentation strategies—SO₂ addition and Saccharomyces cerevisiae ES181 inoculation (SO₂Sc), spontaneous fermentation (NoSO₂-Spont), and inoculation with S. cerevisiae ES181 without SO₂ addition (NoSO₂Sc)—shape the chemical profile, polyphenolic composition, colour, microbiological status, and sensory perception of ‘Solaris’ wines relative to the must (reference). A single batch of ‘Solaris’ must (one press run) was split into three variants and fermented under identical temperature conditions (12 ± 0.5 °C), followed by cool ageing and natural sedimentation prior to bottling. Basic oenological parameters, selected fermentation by-products, viable yeast counts, CIE Lab colour, targeted polyphenolics (phenolic acids, flavonols, flavan-3-ols, and stilbenes), PCA of by-products, and blind sensory evaluation were assessed. The NoSO₂-Spont variant showed reduced fermentation completeness (higher residual sugars and lower ethanol) and the highest volatile acidity, together with elevated glycerol and several higher alcohols, and received the lowest sensory ratings. The SO₂Sc variant yielded the most controlled outcome, with the lowest volatile acidity, the brightest colour (higher L*, lower b*), and the highest sensory acceptance. The NoSO₂Sc variant produced intermediate sensory scores and a higher total phenolic content; however, volatile acidity remained high and viable yeast counts were the greatest, indicating increased susceptibility to microbiological activity during extended pre-bottling handling. Overall, the SO₂Sc strategy provides the greatest chemical stability and sensory acceptance, whereas low-SO₂ regimes require a hurdle approach (oxygen control, residual sugar management, hygiene, and stabilisation) to limit spoilage development and post-bottling refermentation. Full article

Efficient recovery of phenolic compounds from citrus processing by-products requires optimized solvent systems and reliable frameworks for comparing emerging extraction technologies. In this study, a solvent system was first optimized to maximize phenolic recovery from lemon (Citrus limon (L.) Burm. f.) processing by-products, enabling a standardized comparison of ultrasound-assisted extraction (UAE) and hydrodynamic cavitation (HC). A preliminary solid–liquid extraction screening using different water:ethanol ratios (v/v) identified a 50:50 hydroalcoholic mixture as the optimal solvent system for recovering phenolic compounds. HPLC analysis confirmed the presence of major flavanones (eriocitrin and hesperidin) and hydroxycinnamic acids (caffeic, p-coumaric, sinapic, and ferulic acids). Antioxidant capacity was assessed using complementary assays (Folin–Ciocalteu, DPPH, and ORAC) to provide a comprehensive evaluation of antioxidant activity. Under optimized solvent conditions, UAE significantly improved the recovery of total flavanones (+25.9%), hydroxycinnamic acids (+10.3%), total polyphenols (+20.5%), DPPH activity (+6.0%), and ORAC values (+9.6%) compared with conventional extraction. HC further enhanced extraction performance, increasing flavanone recovery by 12.0%, hydroxycinnamic acids by 7.2%, total polyphenols by 5.2%, and antioxidant activity (DPPH and ORAC) by 11.4% and 2.0%, respectively, relative to UAE. Following ethanol removal and concentration, HC-derived extracts showed the highest phenolic content and antioxidant capacity. These results demonstrate that solvent optimization, combined with a standardized comparison of extraction technologies, enhances phenolic recovery from lemon processing by-products. The findings indicate that HC is a promising, scalable approach for the sustainable recovery of bioactive compounds from citrus side-streams. The novelty of this work lies in the integration of solvent optimization with a systematic and standardized comparison of UAE and HC, providing a reproducible framework for evaluating emerging extraction technologies and highlighting the enhanced performance and scalability potential of HC for phenolic recovery from citrus processing by-products. Full article

Polyphenols and aroma compounds are major contributors to wine quality and are primarily derived from grape skins and seeds. This study investigated the effects of crushing degree and maceration time on the phenolic and aroma profiles of Cabernet Sauvignon wine. Wines were produced under different crushing degrees (50–100%) and maceration times (5–13 d), and their phenolic and aroma compounds were analyzed by ultraviolet–visible spectrophotometry (UV–Vis) and gas chromatography–mass spectrometry (GC-MS). The results showed that both crushing degree and maceration time significantly affected the extraction and accumulation of these key compounds. A crushing degree of 70–80% combined with 7–9 d of maceration was more suitable for producing wines with a balanced color, aroma, and taste profile. In contrast, complete crushing (100%) and 11 d of maceration were more favorable for enhancing antioxidant potential, with flavanol and total phenol contents reaching 346.6 and 115.9 mg/L, respectively. These findings provide a theoretical basis for optimizing vinification conditions and improving wine quality to meet diverse consumer preferences. Full article

Feijoa fruits are known for their pronounced post-harvest ripening. Phytopathogen-infected specimens pose a significant risk to storage stability and overall fruit quality. Early detection and removal of defective fruits during the initial storage stages are critical for maintaining market value and preventing the spread of disease. In this study, we analyze how the multispectral reflectance properties of the feijoa surface change in response to various defects. ‘Superba’ cultivar fruits were selected, including healthy controls and samples exhibiting bruises, anthracnose, stink bug damage, tissue suberization, and gray mold. Biochemical analyses were conducted to measure the levels of organic acids, sugars, ascorbic acid, and total polyphenols. Multispectral imaging was performed with a 12-channel camera operating in the 400–1000 nm wavelength range. Results showed that the fruits affected by gray mold had the lowest concentrations of malic and citric acids but the highest levels of succinic acid. Fruits with anthracnose or insect damage exhibited the highest sugar content. Distinct differences in spectral reflectance were observed between healthy and affected areas of fruit. Based on these findings, an image processing algorithm for defective fruit detection was developed. Full article

Common wheat (Triticum aestivum ssp. vulgare) is one of the three major cereal crops cultivated worldwide and plays a key role in ensuring food safety. Adequate nitrogen supply is a key factor affecting the yield and functional properties of the grain of common wheat. Improving the efficiency of soil nitrogen use can be achieved through the application of appropriate mineral fertilizers and proper variety selection. The aim of this study was to determine the effect of residual nitrogen (N_res) remaining after maize cultivation on the functional properties of winter and spring wheat grain. The results of the present study clearly indicate that appropriate selection of the maize hybrid (preceding crop) and nitrogen fertilization strategy (residual nitrogen, N_res) can significantly enhance the antioxidant potential of grain in both forms of wheat (winter and spring). At the same time, our results highlight the practical importance of agronomic practices in improving the functional value of grain, both in terms of nutritional quality and health-promoting potential. Total polyphenol content in grain was stable, while antioxidant activity (ABTS⁺, DPPH) depended on genotype × fertilization interaction, particularly in winter wheat. These changes likely result from differences in polyphenol profile and the proportion of other antioxidants. Appropriate cultivar selection and nitrogen fertilization can enhance the antioxidant potential of wheat. No significant effect of either the preceding crop (maize) or its cultivar, or the form of nitrogen fertilizer, was found on the amino acid and total polyphenol content in winter and spring wheat grain. Population growth and the need to ensure adequate food supply highlight the importance of improving nitrogen management efficiency in agriculture by accounting for the amount and quality of residual soil nitrogen after the preceding crop. Full article

Phenolic compounds contribute to the color, flavor, and functionality of foods but are often degraded during conventional heat treatments, prompting interest in non-thermal techniques. Thermal methods produce heat-driven changes that are more directly interpretable, whereas non-thermal methods require compound-resolved interpretation because higher post-treatment signals may reflect release from bound pools rather than true preservation. This review evaluates liquid chromatography–mass spectrometry (LC–MS) evidence on how ultrasound, high-pressure processing, pulsed electric fields, and cold plasma reshape polyphenol fingerprints across food matrices (2021–early 2026). Ultrasound and high-pressure processing preserve constitutive structures while increasing measurable phenolics through cell disruption and bound-pool release. Pulsed electric fields show similar release behavior but may shift toward oxidative losses when electroporation increases enzyme contact or downstream operations amplify degradation. Cold plasma introduces reactive oxygen and nitrogen species, with the clearest LC–MS/MS evidence for oxidation and nitration. In fresh-cut tissues, stress responses elevate phenylpropanoid products. Bulk assays such as total phenolic content (TPC) cannot separate preservation from release or true chemical conversion alone. LC–MS offers the compound-level detail needed to understand how each non-thermal technique changes polyphenol structure and functionality across food matrices. Full article

Achillea clypeolata Sibth. & Sm. is an endemic Balkan species traditionally used in Bulgarian folk medicine. The present study aimed to conduct untargeted metabolomic profiling and characterization of 70% methanol, 70% ethanol, and water A. clypeolata extracts via the UHPLC-ESI-Orbitrap-MS/MS method. Furthermore, the in vitro antioxidant and antibacterial activities were determined. The putative analysis led to the identification of 62 compounds: 41 in positive and 21 in negative ionization mode. Predominant classes included flavonoids, organic acids, terpenes, fatty acids, sugars, and amino acids. The antiradical tests revealed the greatest antioxidant potential for the methanol extract, followed by the ethanol one, consistent with the findings for the total polyphenol and flavonoid contents. The antibacterial assays revealed the lowest minimum inhibitory concentration against the studied Gram-positive bacteria for the methanol extract, while the ethanol one better suppressed the Gram-negative ones’ growth. Additionally, the ethanol extract had the lowest minimum bactericidal concentration (MBC) against S. aureus while the hydroalcoholic extracts’s MBC was equal for the rest of the studied bacterial strains. The present findings provide additional insights into the phytochemical contents and in vitro biological activity of Achillea clypeolata, and serve as a basis for future investigations associated with its pharmacological application. Full article

The avocado oil industry discards residues from the peeling and destoning steps primarily as mixtures with high biofunctional potential. Extracts from a residual avocado oil industry (RAOI) mixture were evaluated for the effects of green technologies Naviglio^® (rapid solid–liquid dynamic extraction), ultrasound, and maceration on their functional compounds and biological activity. The Naviglio^® extract excelled for total flavonoid content (7.29 ± 1.09 mg QE/g), minimum inhibitory concentration (MIC) against Escherichia coli (25 mg/mL) and Staphylococcus aureus (25 mg/mL), and minimum bactericidal concentration (MBC) against Staphylococcus aureus (50 mg/mL), with similar anti-inflammatory activity and total phenolic content (17.32 ± 0.59 mg GAE/g) than the maceration extract. Maceration was superior in seven polyphenol contents, β-sitosterol (9135.87 ± 468.83 mg/kg), and antioxidant activities (116.71 ± 16.09, 63.85 ± 3.97 and 49.63 ± 1.83 µmol TE/g for ABTS, FRAP and DPPH, respectively). At the evaluated MIC and MBC, the Naviglio^® extract was non-toxic, while maceration and ultrasound extracts were moderately toxic; at the anti-inflammatory concentrations tested, the Naviglio^® and ultrasound extracts were non-toxic. Naviglio^® and ultrasound extracts have pharmaceutical potential as antioxidants and anti-inflammatory agents, while the macerated extract is a potential source of β-sitosterol. For the first time, Naviglio^® technology was applied to RAOI mixtures, and the biological properties of the extracts were evaluated. Full article

This study compared the quality and bioactive composition of cloudy apple juices produced from four traditional and four conventional apple cultivars immediately after harvest and following cold storage of the fruit at 4 °C for three and six months. Apples were harvested at the ripening stage at the same criteria, stored as whole fruit, and processed into cloudy juice after harvest, three, and six months of storage. Physicochemical parameters and sugar composition were determined, while phenolic compounds were quantified by HPLC-PDA. Antioxidant activity, total phenolic, and flavonoid content were measured spectrophotometrically. All analyses were performed in technical triplicate. The results revealed notable differences between traditional and conventional cultivars. Juices produced from traditional apple cultivars exhibited significantly higher total polyphenol and flavonoid contents than those from conventional cultivars. Significant variations in catechin, myricetin, quercetin, and epigallocatechin levels were also observed among cultivars. The traditional apple cultivar ‘Mašanka’ showed higher concentrations of quercetin (0.09 ± 0.01 µg/mL), chlorogenic acid (486.58 ± 5.48 µg/mL), catechin (8.76 ± 0.54 µg/mL), epicatechin (20.22 ± 0.20 µg/mL), and phloridzin (13.48 ± 0.19 µg/mL) compared to the other cultivars. In contrast, conventional cultivars showed higher concentrations of myricetin and procyanidin B1. Moreover, the content of TA, sucrose, and glucose decreased, whereas pH, fructose, TSS (except for ‘Fuji’ and ‘Granny Smith’) increased. The TFC decreased in traditional apple cultivars, while it increased in conventional cultivars; however, the TFC in conventional cultivars remained lower than in traditional ones. Overall, these findings demonstrate that the cold storage of apples significantly affects juice composition and highlight the advantages of traditional apple cultivars for producing juices with enhanced phenolic content and antioxidant activity. Full article

Green synthesis is an eco-friendly, simple, and cost-effective process for the synthesis of metal nanoparticles from plant extracts that are rich in bioactive compounds. In the current study, the antioxidant potential and total soluble polyphenol content (TPC) of different parts of Ligusticum mutellina (L.) Crantz were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays, and the results indicated that the seed extract was the most active plant part. HPLC analysis indicated the presence of phenolic compounds such as gallic acid, protocatechuic acid, and catechin, which may contribute to the reduction and stabilization of AgNPs. Silver nanoparticles (AgNPs) were synthesized from the aqueous seed extract of L. mutellina. The formation of nanoparticles was confirmed by UV–Vis spectroscopy, FT-IR analysis, powder X-ray diffraction (PXRD), and transmission electron microscopy (TEM). The UV–Vis spectrum indicated a surface plasmon resonance peak at around 411 nm, and PXRD analysis indicated an average crystallite size of around 13 nm. TEM analysis revealed predominantly spherical nanoparticles with an average size of 25.36 ± 10.76 nm. The synthesized AgNPs exhibited strong antibacterial activity against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacteria. Overall, the results demonstrate that L. mutellina seed extract represents an effective natural source of reducing and stabilizing agents for green nanoparticle synthesis and highlight the potential of the obtained AgNPs as environmentally friendly antimicrobial materials. Full article

Background/Objectives: Onion (Allium cepa) peems are an underutilized by-product rich in polyphenols. This study evaluated the physicochemical profile, and bioactive potential (antidiabetic, antimicrobial, antioxidant, and anticoagulant) of Moroccan red onion peels using integrated in vivo, in vitro, and in silico approaches. Methods: Moisture, pH, ash content, and mineral elements were determined, followed by phytochemical screening and three extractions: decoction E0, aqueous Soxhlet E1, and hydroethanolic Soxhlet E2 (70/30; ethanol/water, v/v). The measurement of polyphenols, flavonoids, and tannins was carried out using colorimetric methods, while the molecular profile was studied by high-performance liquid chromatography coupled to ultraviolet detection and electrospray ionization mass spectrometry (HPLC/UV-ESI-MS). Biological activities were determined using 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and total antioxidant capacity assays (in vitro antioxidant); microdilution (antimicrobial); prothrombin time and activated partial thromboplastin time (anticoagulant); and α-amylase/α-glucosidase enzymatic inhibition and oral glucose tolerance tests on normoglycemic rats. Also, acute toxicity was evaluated, and molecular interactions between these proteins and ligands (docking, molecular dynamics, and MM-PBSA) were analyzed. Results: Physicochemical analyses showed an acidic pH (3.06) and high ash content (15.21%), with the concentration of regulated elements remaining within FAO/WHO limits. The extractive content was between 6.90% E0 and 19.18% E2. The E1 extract had the maximum amount of total polyphenols (178.95 mg GAE/g); on the other hand, E2 was the richest in flavonoids by 121.43 mg QE/g. The HPLC/ESI-MS analysis of E0 revealed 20 compounds, among which flavonoids (84.93%) were predominant, with isorhamnetin (30.26%), followed by quercetin and its glycosylated forms. E1 showed the most potent antioxidant effects (IC₅₀ DPPH, 22.38 µg/mL, as that of ascorbic acid). The antibacterial activity of E0 was especially potent towards Enterobacter cloacae and Pseudomonas aeruginosa (MIC 75 µg/mL). A mild dose-dependent anticoagulant effect was seen. Antidiabetic activity was found to be outstanding: α-amylase (IC₅₀ 62.75 µg/mL) and α-glucosidase (IC₅₀ 8.49 µg/mL, stronger than acarbose) inhibitions were corroborated in vivo by a considerable decrease in the glycemic area under the curve. The molecular docking study in silico demonstrated strong molecular interactions, especially for quercetin 4′-O-glucoside with good binding energies. Conclusions: A. cepa peels from Morocco can be considered a safe plant matrix containing bioactive flavonoids with strong antioxidant and selective antimicrobial activities and promising antidiabetic effects, supported by molecular modeling. Full article

Despite Morocco’s emergence as the world’s fourth-largest berry exporter, no comprehensive review has evaluated the polyphenol composition, antioxidant properties, and health benefits of raspberries (Rubus idaeus), blackberries (Rubus fruticosus), and blueberries (Vaccinium corymbosum) specifically within the Moroccan cultivation context. This narrative review synthesized evidence from phytochemical analyses, in vitro and in vivo studies, randomized controlled trials (RCTs), meta-analyses, and epidemiological data sourced from PubMed, Scopus, and Web of Science. Blackberries exhibited the highest total polyphenol content (149 μmol GAE/L) and antioxidant capacity, driven primarily by anthocyanin concentration and diversity. Antioxidant mechanisms included free radical scavenging, transition metal chelation, and upregulation of endogenous antioxidant enzymes. Pooled RCT data demonstrated that regular consumption (150–300 g/day) significantly reduced systolic blood pressure (−2.72 mmHg), LDL cholesterol (−0.21 mmol/L), and fasting glucose (−2.70 mg/dL). Additional benefits included neuroprotection via blood-brain barrier crossing and brain-derived neurotrophic factor (BDNF) elevation, prebiotic modulation of Bifidobacterium, Lactobacillus, and Akkermansia populations, and anti-cancer activity via nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinase (MAPK) inhibition. Processing significantly affected bioactive retention: freezing preserved phenolic compounds effectively, while conventional drying reduced anthocyanin content by up to 49%. These findings support the integration of Moroccan-cultivated berries—particularly from the Gharb, Loukkos, and Souss-Massa regions—into evidence-based dietary and functional food strategies. Priority research gaps include bioavailability assessment, dose-response characterization, and cultivar-specific phytochemical profiling under Moroccan agro-climatic conditions. Full article

The aim of this work was to evaluate the compositional, functional, antioxidant, thermal, and structural properties of faba bean flour (FBF) and a faba bean protein concentrate (FBC) elaborated by a sustainable dry fractionation method. Proximate composition was determined by analyzing the content of moisture, protein, lipids, ash, total dietary fiber, starch, and available carbohydrates. A methanolic extract was used to analyze total polyphenols and antioxidant capacity using complementary methods. The fatty acid profile was determined by gas chromatography. Techno-functional properties were assayed, determining water-holding capacity (WHC), oil absorption capacity (OAC), and retention capacity of different solvents (SRC), water activity, pH, and titratable acidity. Structural and thermal properties were studied by FTIR and DSC. The dry method produces a concentrate with a low quantity of starch (2.5 vs. 25.6%) and carbohydrates and higher amounts of proteins (61.14 vs. 23.61%). Lipids, mainly mono and polyunsaturated ones, and polyphenols with high antioxidant activity. FBC absorbed a greater proportion of lactic acid, likely due to its higher acidity, and showed higher oil absorption, but retained less water compared to FBF. FTIR and DSC results suggested that the heat-treated proteins (in FBC) exhibited some degree of protein denaturation, unlike the FBF proteins. These findings highlight the potential of dry-fractionated faba bean concentrate as a sustainable and functional food ingredient, particularly for products aimed at improving nutritional quality. Its enhanced antioxidant profile, favorable lipid composition and unique techno-functional properties make it a promising alternative for developing plant-based foods. Full article

The herbal tea industry has experienced substantial growth, particularly regarding green tea (Camellia sinensis). In the manufacturing of filter tea, fine herbal dust is generated as a residual by-product during grinding and sieving and is typically discarded as waste. This study aims to explore the application of ultrasound-assisted extraction (UAE) for secondary valorisation of green tea herbal dust by investigating the effects of various parameters on extraction efficiency. Antiradical activity of UAE extracts was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the total phenolic content (TPC) was measured using Folin–Ciocalteu’s assay. Furthermore, selected phenolics were quantified by HPLC and qualitatively characterised by liquid chromatography coupled with electrospray ionisation and quadrupole time-of-flight tandem mass spectrometry (LC-ESI-QToF-MS/MS). The results demonstrate that UAE parameters have a pronounced influence on the antioxidant activity, TPC, and individual polyphenolic profile of green tea herbal dust extracts. Ethanol–water mixtures at a ratio of around 40–60%, as well as moderate impulse regimes (around 60%) and extraction times (around 10 min), were the most suitable for extracting green tea polyphenols. Epigallocatechin gallate was the predominant phenolic component in most extracts, alongside epicatechin, epigallocatechin, catechin, and gallic acid. The findings highlight the UAE technique as a robust, green, and scalable method for valorising green tea by-products, thereby facilitating the development of high-value natural extracts for applications in the food, pharmaceutical, and cosmetic industries. Full article