Oxidative stress caused by lead in the lichen Xanthoria parietina

The assessment of the air quality is a major concern to the current time. The monitoring and maintenance of air quality necessarily pass by detecting and estimating the overall air pollution. The use of lichens must be an assessmenttool to be studied. In our work we were interested about the toxicity of lead on the various parameters of stress in the lichen Xanthoria parietina. For this purpose, lichen thalli have been incubated at lead concentrations of 0, 0.5, 1.0, 5.0 and 10.0 mM, for time scale of 0, 24, 48 and 96 hours. The obtained results showed that lead has an action on the various studied parameters, and the intensity of oxidative stress observed in lichens thalli depends on the concentration, and time of exposure. Lead induced a decrease in chlorophyll and protein contents, and an increase in the contents of catalase, hydrogen peroxide and reduced glutathione. Furthermore, the results also showed that high concentrations of lead caused total destruction of reduced glutathione.(AU)

Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos

Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditionally fermented wheat (Triticum durum) compared to unfermented samples. Initially, the samples were submitted to traditional spontaneous fermentation. Subsequently, an aqueous extract was obtained and used to determine polyphenolic and flavonoid contents. Moreover, the antioxidant potential was also measured through the determination of the scavenging ability against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, reducing power and hydrogen peroxide scavenging activity. The results showed that the total phenolic and total flavonoid contents were significantly increased in fermented wheat. Moreover, the antioxidant activity was more effective in fermented than in unfermented wheat. Thus, natural fermentation can enhance natural antioxidants in wheat and transform it into a healthy food or ingredient with multi-functional properties which can be used in the food industry.

Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos

Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditionally fermented wheat (Triticum durum) compared to unfermented samples. Initially, the samples were submitted to traditional spontaneous fermentation. Subsequently, an aqueous extract was obtained and used to determine polyphenolic and flavonoid contents. Moreover, the antioxidant potential was also measured through the determination of the scavenging ability against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, reducing power and hydrogen peroxide scavenging activity. The results showed that the total phenolic and total flavonoid contents were significantly increased in fermented wheat. Moreover, the antioxidant activity was more effective in fermented than in unfermented wheat. Thus, natural fermentation can enhance natural antioxidants in wheat and transform it into a healthy food or ingredient with multi-functional properties which can be used in the food industry.(AU)