Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation.

Green bananas contain a substantial amount of resistant starch (RS), dietary fiber (DF), and phytochemicals, which exhibit potent antioxidant capabilities, primarily attributable to the abundance of polyphenols. The objective of this study was to assess the variations in the contents and bioaccessibility of RS, DF, and phenolic compounds in three types of Australian green bananas (Cavendish "Musa acuminata", Ladyfinger "Musa paradisiaca L.", and Ducasse "Musa balbisiana"), along with their antioxidant capacities, and the production of short-chain fatty acids (SCFAs) following in vitro simulated gastrointestinal digestion and colonic fermentation. The studied cultivars exhibited significant levels of RS, with Ladyfinger showing the greatest (49%). However, Ducasse bananas had the greatest DF concentration (38.73%). Greater TPC levels for Ladyfinger (2.32 mg GAE/g), as well as TFC and TTC (0.06 mg QE/g and 3.2 mg CE/g, respectively) in Cavendish, together with strong antioxidant capacities (DPPH, 0.89 mg TE/g in Cavendish), have been detected after both intestinal phase and colonic fermentation at 12 and 24 h. The bioaccessibility of most phenolic compounds from bananas was high after gastric and small intestinal digestion. Nevertheless, a significant proportion of kaempferol (31% in Cavendish) remained detectable in the residue after colonic fermentation. The greatest production of SCFAs in all banana cultivars was observed after 24 h of fermentation, except valeric acid, which exhibited the greatest output after 12 h of fermentation. In conclusion, the consumption of whole green bananas may have an advantageous effect on bowel health and offer antioxidant characteristics.

Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect.

Seaweed is rich in many unique bioactive compounds such as polyphenols and sulfated polysaccharides that are not found in terrestrial plant. The discovery of numerous biological activities from seaweed has made seaweed an attractive functional food source with the potential to be exploited for human health benefits. During food processing and digestion, cell wall polysaccharide and polyphenols commonly interact, and this may influence the nutritional properties of food. Interactions between cell wall polysaccharide and polyphenols in plant-based system has been extensively studied. However, similar interactions in seaweed have received little attention despite the vast disparity between the structural and chemical composition of plant and seaweed cell wall. This poses a challenge in extracting seaweed bioactive compounds with intact biological properties. This review aims to summarize the cell wall polysaccharide and polyphenols present in brown, red and green seaweed, and current knowledge on their potential interactions. Moreover, this review gives an overview of the gut modulation effect of seaweed polysaccharide and polyphenol.

Extraction and Characterization of Bioactive Compounds from Diverse Marine Microalgae and Their Potential Antioxidant Activities.

This study compared free and bound phenolic compounds in various marine microalgae species. It assessed total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) and their antioxidant capacities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⋅+ ) radical cation-based assay and ferric ion reducing antioxidant power assay. Liquid chromatography-mass spectrometry (LC-MS) was also employed to characterize the phenolic profiling. Results showed that free phenolic compounds ranged from 1.83-6.45 mg GAE/g d. w., while bound phenolic compounds ranged from 4.03-26.03 mg GAE/g d. w., indicating significant differences. These variations were consistent across assays, highlining unique profiles in different species. A total 10 phenolics were found in these seven microalgae, including 1 phenolic acid, 6 flavonoids, 1 other polyphenol and 2 lignans. 4'-O-methyl-(-)-epigallocatechin 7-O-glucuronide and chrysoeriol 7-O-glucoside in microalgae were firstly reported in microalgal samples. These findings have implications for future applications in industries.

Sesquiterpenoid lactones as potential anti-cancer agents: an update on molecular mechanisms and recent studies.

Plants-based natural compounds are well-identified and recognized chemoprotective agents that can be used for primary and secondary cancer prevention, as they have proven efficacy and fewer side effects. In today's scenario, when cancer cases rapidly increase in developed and developing countries, the anti-cancerous plant-based compounds become highly imperative. Among others, the Asteraceae (Compositae) family's plants are rich in sesquiterpenoid lactones, a subclass of terpenoids with wide structural diversity, and offer unique anti-cancerous effects. These plants are utilized in folk medicine against numerous diseases worldwide. However, these plants are now a part of the modern medical system, with their sesquiterpenoid lactones researched extensively to find more effective and efficient cancer drug regimens. Given the evolving importance of sesquiterpenoid lactones for cancer research, this review comprehensively covers different domains in a spectrum of sesquiterpenoid lactones viz (i) Guaianolides (ii) Pseudoguaianolide (iii) Eudesmanolide (iv) Melampodinin A and (v) Germacrene, from important plants such as Cynara scolymus (globe artichoke), Arnica montana (wolf weeds), Spilanthes acmella, Taraxacum officinale, Melampodium, Solidago spp. The review, therefore, envisages being a helpful resource for the growth of plant-based anti-cancerous drug development.

Seaweed Phenolics as Natural Antioxidants, Aquafeed Additives, Veterinary Treatments and Cross-Linkers for Microencapsulation.

Driven by consumer demand and government policies, synthetic additives in aquafeed require substitution with sustainable and natural alternatives. Seaweeds have been shown to be a sustainable marine source of novel bioactive phenolic compounds that can be used in food, animal and aqua feeds, or microencapsulation applications. For example, phlorotannins are a structurally unique polymeric phenolic group exclusively found in brown seaweed that act through multiple antioxidant mechanisms. Seaweed phenolics show high affinities for binding proteins via covalent and non-covalent bonds and can have specific bioactivities due to their structures and associated physicochemical properties. Their ability to act as protein cross-linkers means they can be used to enhance the rheological and mechanical properties of food-grade delivery systems, such as microencapsulation, which is a new area of investigation illustrating the versatility of seaweed phenolics. Here we review how seaweed phenolics can be used in a range of applications, with reference to their bioactivity and structural properties.

Targeting androgen receptor signaling with MicroRNAs and Curcumin: a promising therapeutic approach for Prostate Cancer Prevention and intervention.

Prostate cancer (PC) is a multifactorial disease characterized by the abrogation of androgen receptor signaling. Advancement in microbiology techniques has highlighted the significant role of microRNAs (miRNAs) in the progression of PC cells from an androgen-dependent to an androgen-independent state. At that stage, prostate tumors also fail to respond to currently practiced hormone therapies. So, studies in recent decades are focused on investigating the anti-tumor effects of natural compounds in PC. Curcumin is widely recognized and now of huge prestige for its anti-proliferative abilities in different types of cancer. However, its limited solubility, compatibility, and instability in the aqueous phase are major hurdles when administering. Nanoformulations have proven to be an excellent drug delivery system for various drugs and can be used as potential delivery platforms for curcumin in PC. In this review, a shed light is given on the miRNAs-mediated regulation of androgen receptor (AR) signaling and miRNA-curcumin interplay in PC, as well as on curcumin-based nanoformulations that can be used as possible therapeutic solutions for PC.

LC-ESI-QTOF-MS/MS characterization of phenolic compounds from Pyracantha coccinea M.Roem. and their antioxidant capacity.

Pyracantha coccinea M.Roem. is considered as an important medicinal plant contributing remarkably to health and medicinal benefits. This is attributed to the presence of abundant polyphenols with powerful antioxidant properties. However, little research has been studied on the comprehensive identification and characterization of the phenolic compounds in areal parts of P. coccinea.  This study aimed to investigate, characterize, and quantify the phenolic profiles of P. coccinea through liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and high-performance liquid chromatography-photodiode array (HPLC-PDA. Further, it showed a significantly higher value in total phenolic content (TPC) than that of total flavonoids (TFC) and tannins (TTC). As for antioxidant capacities, P. coccinea presented the highest activity in ABTS (7.12 ± 0.25 mg AAE/g dw) compared with DPPH, FRAP, and TAC assays. The LC-ESI-QTOF-MS/MS analysis detected 28 phenolic compounds, including phenolic acids (12), flavonoids (13), other polyphenols (2), and lignans (1) in P. coccinea samples. The results from HPLC-PDA indicated the chlorogenic acid (11.49 ± 1.89 mg/g) was the most abundant phenolic acid, while kaempferol (14.67 ± 2.17 mg/g) was the predominant flavonoid in P. coccinea. This research confirms the benefits of the P. coccinea plant as a potential source of natural antioxidants for the food and pharmaceutical industries.

LC-ESI-QTOF-MS/MS characterization of phenolic compounds from Prosopis farcta (Banks & Sol.) J.F.Macbr. and their potential antioxidant activities.

Prosopis farcta (Banks & Sol.) J.F.Macbr. is an emerging medicinal plant containing a diverse array of phytochemicals, including protein, fat, carbohydrate, fibre, alkaloids, fatty acids, glycosides, and polyphenols, with strong antioxidant potential. However, the screening and characterization of phenolic compounds in P. farcta is limited. This study is conducted to determine the polyphenol contents and their antioxidant activity in P. farcta leaves samples via liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and high-performance liquid chromatography-photodiode array (HPLC-PDA). Total phenolic content (TPC), total flavonoid content (TFC), and total tannins content (TTC) were determined for polyphenol estimation. The antioxidant properties were measured by total antioxidant capacity (TAC), 2,2'-Diphenyl-2-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and 2,2"²-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). LC-ESI-QTOF-MS/MS was used to identify and characterize 47 phenolic compounds, which mainly included phenolic acids (13), flavonoids (28), other polyphenols (4), lignans (1), and stilbenes (1). According to HPLC-PDA quantification, chlorogenic acid (9.78 ± 2.15 mg/g dw) was the most abundant phenolic acid, while the main flavonoids included catechin (12.73 ± 1.29 mg/g dw) and kaempferol (7.93 ± 1.47 mg/g dw). The study demonstrated the significance of P. farcta as a rich source of phenolic compounds with antioxidant capacity that can be widely used in food, beverage, feed, and pharmaceutical applications.

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential.

Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp., Caulerpa sp. and Codium sp.; Rhodophyta (red), Dasya sp., Grateloupia sp. and Centroceras sp.; Ochrophyta (brown), Ecklonia sp., Sargassum sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in Centroceras sp. followed by Ecklonia sp. and Caulerpa sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was p-hydroxybenzoic acid, present in Ulva sp. at 846.083 ± 0.02 µg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications.

LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities.

Black pepper (Piper nigrum L.), black cumin (Nigella sativa L.) and black cardamom (Amomum subulatum) are considered as important spices, seasoning and folk medicines. They have a diverse range of bioactive compounds, especially for polyphenolic compounds. These polyphenolic compounds contribute to the putative health benefits of these black spices. The purpose of this study was to identify, characterize and quantify the phenolic profile of these black spices using LC-ESI-QTOF/MS and HPLC-PDA and to access their antioxidant potential. The LC-ESI-QTOF/MS analysis led to the identification of 138 phenolic compounds in three black spices. In HPLC-PDA, the p-hydroxybenzoic acid was the most predominant phenolic acid in black pepper and black cumin while diosmin was the most abundant flavonoid in black cardamom (> 20 mg/g). Furthermore, black spices were systematically measured for their TPC, TFC and TTC followed by measurement of their antioxidant activities using DPPH, FRAP and ABTS assays. Black pepper showed the highest TPC, TFC, TTC, DPPH and ABTS activities as compared to other black spices while black cardamom exhibited the highest FRAP activity. The obtained results highlight the importance of these black spices as promising sources of phenolic compounds and they could be potentially utilized in food, feed and nutraceutical industries.

Formulation and assessment of chickpea pulao using fenugreek seeds and Indian rennet to improve blood glycemic levels.

Diabetes is becoming a significant health concern in Asia, where the prevalence has reached alarming levels. An important contributing factor is the consumption of high-carbohydrate foods, including rice, bread, etc. These high-carbohydrate foods pose a major risk to public health due to their impact on postprandial hyperglycemia. This research aimed to formulate a chickpea pulao (cooked Indian-Pakistani rice dish) and to evaluate its effects on postprandial blood glucose levels in type 2 diabetic individuals. Antioxidant potential and total phenolic contents of herbs at different concentrations (1, 3, 5, 7, and 9%) were measured through DPPH and Folin Ciocalteu assays. The antidiabetic potential was tested by α-amylase and α-glucosidase inhibition assays. After sensory evaluation, the best-chosen concentration was used to formulate the chickpea pulao. The study trial was advertised under "DP trial," and 12 participants were recruited. A single-blind randomized cross-over trial was conducted for 3 weeks with a one-week wash-over time in between. Participants' preprandial and postprandial blood glucose levels were recorded for control and intervention recipes. Results indicated that both fenugreek seeds (FS) and Indian rennet (IR) showed good antioxidant and hypoglycemic activity (p = .000) in raw and boiled extracts. For DPPH, the IC50 values of unboiled and boiled combined (FS + IR) extracts were calculated as 7.4% and 8.02%, respectively. Similarly, for α-amylase, the IC50 values of combined IR and FS unboiled and boiled extracts were 6.58% and 6.83%, and for α-glucosidase inhibition assay, the values were measured as 14.98% and 16.24%. The single-blind randomized cross-over trial showed that consuming the intervention recipe significantly reduced postprandial hyperglycemia (p = .000) in type 2 diabetic participants. The intervention recipe decreased hyperglycemia by approximately 15% daily compared to the control recipe. Incorporation of hypoglycemic herbs into dietary patterns can work as an adjunct therapy for diabetes management, especially in populations with a high prevalence of this disease.

Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.

There is a growing demand for specialty coffee with more pleasant and uniform sensory perception. Wet fermentation could modulate and confer additional aroma notes to final roasted coffee brew. This study aimed to assess differences in volatile compounds and the intensities of sensory descriptors between unfermented and spontaneously fermented coffee using digital technologies. Fermented (F) and unfermented (UF) coffee samples, harvested from two Australia local farms Mountain Top Estate (T) and Kahawa Estate (K), with four roasting levels (green, light-, medium-, and dark-) were analysed using near-infrared spectrometry (NIR), and a low-cost electronic nose (e-nose) along with some ground truth measurements such as headspace/gas chromatography-mass spectrometry (HS-SPME-GC-MS), and quantitative descriptive analysis (QDA ®). Regression machine learning (ML) modelling based on artificial neural networks (ANN) was conducted to predict volatile aromatic compounds and intensity of sensory descriptors using NIR and e-nose data as inputs. Green fermented coffee had significant perception of hay aroma and flavor. Roasted fermented coffee had higher intensities of coffee liquid color, crema height and color, aftertaste, aroma and flavor of dark chocolate and roasted, and butter flavor (p < 0.05). According to GC-MS detection, volatile aromatic compounds, including methylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-6-methylpyrazine, were observed to discriminate fermented and unfermented roasted coffee. The four ML models developed using the NIR absorbance values and e-nose measurements as inputs were highly accurate in predicting (i) the peak area of volatile aromatic compounds (Model 1, R = 0.98; Model 3, R = 0.87) and (ii) intensities of sensory descriptors (Model 2 and Model 4; R = 0.91), respectively. The proposed efficient, reliable, and affordable method may potentially be used in the coffee industry and smallholders in the differentiation and development of specialty coffee, as well as in process monitoring and sensory quality assurance.

In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds.

Beach-cast seaweed has recently garnered attention for its nutrient-rich composition, including proteins, carbohydrates, vitamins, minerals, and phytochemicals. This study focuses on the phenolic content and antioxidant potential of five Australian beach-cast seaweed species during in vitro digestion and colonic fermentation. The bioaccessibility of the selected phenolic compounds was estimated and short chain fatty acids (SCFAs) production was determined. Cystophora sp., showed a notable increase in phenolic content (23.1 mg GAE/g) and antioxidant capacity (0.42 mg CE/g) during the intestinal and gastric phases of in vitro digestion. Durvillaea sp. demonstrated a significant release of flavonoids (0.35 mg QE/g), while Phyllosphora comosa released high levels of tannins (0.72 mg CE/g) during the intestinal phase. During colonic fermentation, P. comosa released the highest levels of phenolic compounds (4.3 mg GAE/g) after 2 h, followed by an increase in flavonoids (0.15 mg QE/g), tannins (0.07 mg CE/g), and antioxidant activity (DPPH: 0.12 mg CE/g; FRAP: 0.61 mg CE/g) after 4 h. Moreover, P. comosa released a considerable amount of phenolic compounds during both in vitro digestion and colonic fermentation. All species consistently released phenolic compounds throughout the study. Phloroglucinol, gallic acid, and protocatechuic acid were identified as the most bioaccessible phenolic compounds in all five Australian beach-cast seaweeds in the in vitro digestion. Nevertheless, compound levels declined during the colonic fermentation phase due to decomposition and fermentation by gut microbiota. With regard to SCFAs, P. comosa displayed elevated levels of acetic (0.51 mmol/L) and propionic acid (0.36 mmol/L) at 2 h, while Durvillaea sp. showed increased butyric (0.42 mmol/L) and valeric (0.26 mmol/L) production acid after 8 h. These findings suggest that seaweed such as Cystophora sp., Durvillaea sp., and P. comosa are promising candidates for food fortification or nutraceutical applications, given their rich phenolic content and antioxidant properties that potentially offer gut health benefits.

Comparison of phenolic composition in Australian-grown date fruit (Phoenix dactylifera L.) seeds from different varieties and ripening stages.

In this research, different seeds of Australian-grown date palm (Phoenix dactylifera L.) were studied to evaluate the antioxidant potential and analyze their phenolic constituents. Phenolic compounds were extracted from seeds of various Australian-grown date varieties at different ripening stages. Eight varieties of date seeds (Zahidi, Medjool, Deglet nour, Thoory, Halawi, Barhee, Khadrawy, and Bau Strami) at three ripening stages (Kimri, Khalal, and Tamar) were investigated in this study. Date seeds at Khalal (9.87-16.93 mg GAE/g) and Tamar (9.20-27.87 mg GAE/g) stages showed higher total phenolic content than those at Kimri stage (1.81-5.99 mg GAE/g). For antioxidant assays like DPPH, FRAP, ABTS, RAP, FICA, and TAC, date seeds at Khalal and Tamar stages also showed higher antioxidant potential than Kimri stage. However, date seeds at Kimri stage (55.24-63.26 mg TE/g) expressed higher radical scavenging activity than Khalal (13.58-51.88 mg TE/g) and Tamar (11.06-50.92 mg TE/g) stages. Phenolic compounds were characterized using LC-ESI-QTOF-MS/MS, revealing the presence of 37 different phenolic compounds, including 8 phenolic acids, 18 flavonoids, and 11 other phenolic compounds. Further, phenolic compounds were quantified using LC-DAD, revealing that Zahidi variety of date seeds exhibited the highest content during the Kimri stage. In contrast, during the Khalal and Tamar stages, Deglet nour and Medjool date seeds displayed higher concentrations of phenolic compounds. The results indicated an increase in phenolic content in date seeds after the Kimri stage, with significant variations observed among different date varieties.

LC-ESI-QTOF-MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities.

Passion fruits, renowned globally for their polyphenolic content and associated health benefits, have enjoyed growing attention from consumers and producers alike. While global cultivar development progresses, Australia has pioneered several native cultivars tailored for its distinct planting conditions. Despite their cultivation, comprehensive studies on the phenolic profiles and antioxidant capacities of these Australian-native passion fruits are notably lacking. This study aims to investigate and compare the polyphenolic content present in the by-products, which are peel (L), and consumable portions, which are the pulp and seeds (P), of four indigenous cultivars: 'Misty Gem' (MG), 'Flamengo' (FG), 'Sweetheart' (SW), and 'Panama' (SH). Employing LC-ESI-QTOF-MS/MS for profiling, a comprehensive list of polyphenols was curated. Additionally, various antioxidant assays-DPPH, FRAP, ABTS, RPA, FICA, and •OH-RSA-were performed to evaluate their antioxidant potential. A total of 61 polyphenols were identified, categorized into phenolic acid (19), flavonoids (33), and other phenolic substances (9). In the antioxidant assays, the SHP sample exhibited the highest •OH--RSA activity at 98.64 ± 1.45 mg AAE/g, while the FGL sample demonstrated prominent DPPH, FRAP, and ABTS activities with values of 32.47 ± 1.92 mg TE/g, 62.50 ± 3.70 mg TE/g, and 57.84 ± 1.22 mg AAE/g, respectively. Additionally, TPC and several antioxidant assays had a significant positive correlation, including DPPH, FRAP, and ABTS. The Australian-native passion fruits revealed distinct polyphenolic profiles and diverse antioxidant capacities, establishing a foundation for deeper health benefit analyses. This study accentuates the significance of understanding region-specific cultivars and their potential nutraceutical applications.

Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques.

Seaweed, in particular, brown seaweed, has gained research interest in the past few years due to its distinctive phenolic profile that has a multitude of bioactive properties. In order to obtain the maximum extraction efficiency of brown seaweed phenolic compounds, Response Surface Methodology was utilized to optimize the ultrasound-assisted extraction (UAE) conditions such as the amplitude, time, solvent:solid ratio, and NaOH concentration. Under optimal conditions, UAE had a higher extraction efficiency of free and bound phenolic compounds compared to conventional extraction (stirred 16 h at 4 °C). This led to higher antioxidant activity in the seaweed extract obtained under UAE conditions. The profiling of phenolic compounds using LC-ESI-QTOF-MS/MS identified a total of 25 phenolics with more phenolics extracted from the free phenolic extraction compared to the bound phenolic extracts. Among them, peonidin 3-O-diglucodise-5-O-glucoside and hesperidin 5,7-O-diglucuronide are unique compounds that were identified in P. comosa, E. radiata and D. potatorum, which are not reported in plants. Overall, our findings provided optimal phenolic extraction from brown seaweed for research into employing brown seaweed as a functional food.

Optimizing extraction methods by a comprehensive experimental approach and characterizing polyphenol compositions of Ecklonia radiata.

Brown seaweed Ecklonia radiata harbors valuable polyphenols, notably phlorotannins, prized for their health benefits. This study optimized phlorotannin extraction via conventional solvent extraction and ultrasound-assisted extraction methods, utilizing variable concentrations of ethanol. Employing fractional factorial designs, key variables were identified. Steepest ascent/descent method and central composite rotatable designs refined optimal conditions, enhancing phlorotannin and polyphenol yields, and antioxidant capacities. Under optimized conditions, phlorotannin contents reached 2.366 ± 0.01 and 2.596 ± 0.04 PGE mg/g, total polyphenol contents peaked at 10.223 ± 0.03 and 10.836 ± 0.02 GAE mg/g. Robust antioxidant activity was observed: DPPH and OH radical scavenging capacities measured 27.891 ± 0.06 and 17.441 ± 0.08 TE mg/g, and 37.498 ± 1.12 and 49.391 ± 0.82 TE mg/g, respectively. Reducing power capacities surged to 9.016 ± 0.02 and 28.110 ± 0.10 TE mg/g. Liquid chromatography-mass spectrometry (LC-MS) and high-performance liquid chromatography (HPLC) analyses revealed enriched antioxidant compounds. Variations in polyphenol profiles were noted, potentially influencing antioxidant capacity nuances. This study illuminated the potential of E. radiata potential as a polyphenol source and offers optimized extraction methods poised to benefit various industries.

Physiochemical changes, metabolite discrepancies of brown seaweed-derived sulphated polysaccharides in the upper gastrointestinal tract and their effects on bioactive expression.

Brown seaweed-derived polysaccharides, notably fucoidan and laminarin, are known for their extensive array of bioactivities and physicochemical properties. However, the effects of upper digestive tract modification on the bioactive performance of fucoidan and laminarin fractions (FLFs) sourced from Australian native species are largely unknown. Here, the digestibility and bioaccessibility of FLFs were evaluated by tracking the dynamic changes in reducing sugar content (CR), profiling the free monosaccharide composition using LC-MS, and comparing high-performance gel permeation chromatography profile variation via LC-SEC-RI. The effects of digestive progression on bioactive performance were assessed by comparing the antioxidant and antidiabetic potential of FLFs and FLF digesta. We observed that molecular weight (Mw) decreased during gastric digestion indicating that FLF aggregates were disrupted in the stomach. During intestinal digestion, Mw gradually decreased and CR increased indicating cleavage of glycosidic bonds releasing free sugars. Although the antioxidant and antidiabetic capacities were not eliminated by the digestion progression, the bioactive performance of FLFs under a digestive environment was reduced contrasting with the same concentration level of the undigested FLFs. These data provide comprehensive information on the digestibility and bioaccessibility of FLFs, and shed light on the effects of digestive progression on bioactive expression.

Phenolic Compounds Profiling and Their Antioxidant Capacity in the Peel, Pulp, and Seed of Australian Grown Avocado.

Avocados (Persea americana M.) are highly valued fruits consumed worldwide, and there are numerous commercially available varieties on the market. However, the high demand for fruit also results in increased food waste. Thus, this study was conducted for comprehensive profiling of polyphenols of Hass, Reed, and Wurtz avocados obtained from the Australian local market. Ripe Hass peel recorded the highest TPC (77.85 mg GAE/g), TTC (148.98 mg CE/g), DPPH (71.03 mg AAE/g), FRAP (3.05 mg AAE/g), RPA (24.45 mg AAE/g), and ABTS (75.77 mg AAE/g) values; unripe Hass peel recorded the highest TFC (3.44 mg QE/g); and Wurtz peel recorded the highest TAC (35.02 mg AAE/g). Correlation analysis revealed that TPC and TTC were significantly correlated with the antioxidant capacity of the extracts. A total of 348 polyphenols were screened in the peel. A total of 134 compounds including 36 phenolic acids, 70 flavonoids, 11 lignans, 2 stilbenes, and another 15 polyphenols, were characterised through LC-ESI-QTOF-MS/MS, where the majority were from peels and seeds of samples extract. Overall, the hierarchical heat map revealed that there were a significant amount of polyphenols in peels and seeds. Epicatechin, kaempferol, and protocatechuic acid showed higher concentrations in Reed pulp. Wurtz peel contains a higher concentration of hydroxybenzoic acid. Our results showed that avocado wastes have a considerable amount of polyphenols, exhibiting antioxidant activities. Each sample has its unique value proposition based on its phenolic profile. This study may increase confidence in utilising by-products and encourage further investigation into avocado by-products as nutraceuticals.

In vitro digestion and colonic fermentation of phenolic compounds and their bioaccessibility from raw and roasted nut kernels.

Roasting and digestion affect nut kernel phenolic compounds' bioaccessibility and bioactivity. In this study, three types of raw and commercially roasted nut kernels (almonds, cashews, and walnuts) were treated by in vitro digestion and colonic fermentation. The objective was to analyze the effect of roasting on their phenolic content, associated antioxidant potential, bioaccessibility, and short chain fatty acid (SCFA) synthesis altering. Among these, raw and roasted walnuts performed best, with significantly higher total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging (2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay) values, and ferric reducing antioxidant power (FRAP) values after completing gastrointestinal digestion. With the exception of cashews, roasting had no significant effect on antioxidant capacity during digestion from oral to small intestinal phase. Almonds showed the highest DPPH values after 16-hour colonic fermentation, reaching above 7.60 mg TE per g. Roasting had a positive effect on the free radical savagery capacity of walnuts within 16-24 hours of fecal fermentation. Significant differences were found in the bioaccessibility of individual compounds in raw and roasted nuts. As for almond and walnut, roasting increases the release and breakdown of phenolic compounds during colonic fermentation and have a positive impact on the bioaccessibility of specific phenolic compounds. The colonic bioaccessibility of most phenolic compounds was the highest. Due to heat polysaccharide breakdown, the total SCFAs produced were limited up to 0.03 mM. Raw almonds produced the most SCFAs at 16-hour fermentation and illustrated more benefits to gut health.