Physicochemical, antioxidant and enzymes activities of grape fruit peel and pomace enriched functional drinks.

Experiment was conducted to determine the proximate, minerals, antioxidant capacities and enzymes activities of grape fruit peel and grape fruit pomace along with sensorial evaluation of functional drinks. In this milieu, values of grapefruit peel and pomace powder for moisture, fat, crude protein, carbohydrate, crude fiber, ash, and NFE were recorded as 10.85±1.34,8.9±0.08 , 9.27±0.03, 7.69±0.02, 60.22±2.32, 50.33±2.1, 6.13±0.02, 6.13±0.01, 2.97±0.01 ,2.16±0.01 ,10.56±1.97, 24.97±2.4, respectively whilst in time intervals highest TPC for peel (118.66±8.9) mg/g was observed in 60 min followed by (102.33±7.6) mg/g at 90 min and (82.02±5.5) mg/g at 30 min respectively Whereas, the recorded TPC for pomace at 30, 60 and 90 minute were (112.73±9.1) mg/g has observed in 60 min followed by (97.21±7.9) mg/g at 90 min and (84.55±5.8) mg/g at 30 min respectively. Among the time intervals highest flavonoids contents of peel were at 60 min 52.3±1.9% followed by 52.51±1.7% at 90 min and minimum 50.72±1.4% at 30 min. The highest ABTS value was observed for peel content 248.33±5.6 λg/ml in ethanol extract followed by methanolic extract 212.11±4.4 λg/ml least in water extract 152.5±3.2 λg/ml. The means reviewed FRAP activity highest value for ethanol in peel and pomace were (92.66±5.3 µg/ml Fe2+/g) & (82.47±4.2 µg/ml Fe2+/g) followed by methanol (86.33±4.1 µg/ml Fe2+/g) & (76.83±3.4 µg/ml Fe2+/g) and least in water (66.46±2.2 µg ml Fe2+/g) &(54.24±2.1 µg/ml Fe2+/g) respectively. The color acceptability varied significant effect between 7.49 to 7.55 in T0 to T3. Likewise, storage imparted more significant decline from 7.72 to 7.30 at 0th to 60th days, respectively. The flavor scores were 7.59, 7.41, 7.26 and 7.53 in T0, T1, T2 and T3 respectively. The overall acceptability of drink was significantly increase from initiation (0th) day to termination (60th) day as 7.68 to 6.9.

Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea.

Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL-1 to 202.9 ± 2.1 µg GAE mL-1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.

Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts.

We aimed to analyze the chemical compositions in Arabica coffee bean extracts, assess the relevant antioxidant and iron-chelating activities in coffee extracts and instant coffee, and evaluate the toxicity in roasted coffee. Coffee beans were extracted using boiling, drip-filtered and espresso brewing methods. Certain phenolics were investigated including trigonelline, caffeic acid and their derivatives, gallic acid, epicatechin, chlorogenic acid (CGA) and their derivatives, p-coumaroylquinic acid, p-coumaroyl glucoside, the rutin and syringic acid that exist in green and roasted coffee extracts, along with dimethoxycinnamic acid, caffeoylarbutin and cymaroside that may be present in green coffee bean extracts. Different phytochemicals were also detected in all of the coffee extracts. Roasted coffee extracts and instant coffees exhibited free-radical scavenging properties in a dose-dependent manner, for which drip coffee was observed to be the most effective (p < 0.05). All coffee extracts, instant coffee varieties and CGA could effectively bind ferric ion in a concentration-dependent manner resulting in an iron-bound complex. Roasted coffee extracts were neither toxic to normal mononuclear cells nor breast cancer cells. The findings indicate that phenolics, particularly CGA, could effectively contribute to the iron-chelating and free-radical scavenging properties observed in coffee brews. Thus, coffee may possess high pharmacological value and could be utilized as a health beverage.

Preparative Isolation and Purification of Calycosin and Formononetin from Astragali Radix using Hydrolytic Extraction Combined with High Speed Countercurrent Chromatography.

Calycosin and formononetin were efficiently extracted from Astragali Radix and purified by high-speed countercurrent chromatography. Calycosin and formononetin could be hydrolyzed from calycosin-7-glucoside and ononin, respectively. The best extraction conditions were realized by single factor and orthogonal experiments, which were 100% ethanol, 2.5 mol/L hydrochloric acid, 1:40 ratio of solid to liquid, extracted 2 h and one time. The two-phase solvent system of n-hexane-ethyl acetate-ethanol-water (3:5:3:5, v/v) was selected for the purification of calycosin, and 1.3 mg calycosin (the purity was 95.8% and the recovery was 85.9%) was obtained from 264.9-mg crude extraction. The two-phase solvent system of n-hexane-ethyl acetate-ethanol-water (4:5:4:5, v/v) was selected for the purification of formononetin, and 2.0 mg formononetin (the purity was 98.9% and the recovery was 84.4%) was obtained from 248.9-mg crude extraction. Their structures were identified by HPLC, melting points, UV, FTIR, ESI-MS, 1H NMR and 13C NMR spectrum. According to the antioxidant activity assay, the scavenging abilities of calycosin to 1,1-diphenyl-2-picrylhydrazyl and hydroxyl free radicals (·OH) were stronger. The scavenging effect of formononetin was not demonstrated.

Identification and characterization of potential antioxidant components in Isodon amethystoides (Benth.) Hara tea leaves by UPLC-LTQ-Orbitrap-MS.

Isodon amethystoides (Benth.) Hara (IA) tea is a commonly used dietetic Chinese herb and employed for the treatments of tumor and lung abscess. To assess chemical composition and antioxidant capacity of IA leaves extract, a UPLC-LTQ-Orbitrap-MS method and antioxidant tests were used, respectively. 17 compounds were identified including Vinyl caffeate (1), 3,4-dimethoxyphenyl-ß-D-glucopyranoside (2), Rutin (3), Quercetin (4), Loliolide (5), Caffeic acid (6), Rubesanolide D (7), Isorhamnetin (8), Lambertic acid (9), 6, 7-Dehydroroyleanone (10), Dihydrorabdokunmin C (11), Nervosin (12), Quercitrin (13), Vitexin (14), ß-sitosterol (15), Wangzaozin A (16), Amethystonoic acid (17). Among these, 1-14 compounds were novel and have not been reported ever before in IA while component 10 was a novel finding within this genus. Flavonoid components showed better free radical scavenging ability and profound correlation was observed between diterpenoid compounds content and flavonoids activity. Our results provide experimental basis for extraction and separation of chemical constituents of IA which are antioxidant in nature.

Effect of extraction temperature and solvent type on the bioactive potential of Ocimum gratissimum L. extracts.

Ocimum gratissimum is a shrub that belongs to the Lamiaceae family of plants. Despite the known biological activities and ethnomedicinal applications, comparative evaluation of the effects of different extraction techniques on the chemical and bioactive properties of O. gratissimum extracts has not yet been performed. This study adopted different analytical techniques to determine the effect of extraction temperature and solvent type on the phytochemical and bioactive properties of O. gratissimum extracts. Chemical profiling showed increased concentrations of compounds for both the ethanolic and methanolic extracts compared to the water extracts. The results also revealed that the extraction temperature had an effect on the total phenolic content and radical-scavenging properties of the different extracts. The antioxidant kinetic modeling achieved the best fit when using the second-order kinetic model. Methanolic extracts had the highest levels of antibacterial activity against Escherichia coli, Bacillus cereus, Staphylococcus aureus, and Salmonella typhimurium. At high concentrations, all extracts lowered the viability of the breast cancer cell line MDA-MB-231. In conclusion, the chemical and bioactive properties of all extracts showed significant dependence on the extraction temperature and solvent type. With proper extraction methods, they boast a wide range of promising applications in the medical, pharmaceutical, and food industries.

Colorimetric determination of polyphenols via a gold nanoseeds-decorated polydopamine film.

A polystyrene ELISA plate (EP) modified with a thin film based on gold nanoseeds (AuSDs) assembled onto polydopamine (PDA) is proposed. The nanodecorated film (PDA@AuSD) allows to evaluate the polyphenols antioxidant capacity (AOC) through a colorimetric approach based on a seed-mediated growth strategy. Polyphenols, in the presence of the nanodecorated (PDA@AuSD) surfaces are able to drive an increase in size of the AuSDs according to their AOC; this produces an increase of the localized surface plasmon resonance (LSPR; maximum at λ ~ 550 nm) that is taken as analytical signal. The PDA@AuSD EP manufacturing shows good intraplates repeatability (RSD ≤ 6.6%, n = 96 wells) and interplates reproducibility (RSD ≤ 7.4%, n = 748 wells), resulting stable for 1 year. The AuSDs growth kinetic has been studied using 11 polyphenols belonging to different chemical classes and 4 different food samples. The PDA@AuSD film is able to return quantitative information on the AOC of food polyphenols. Good repeatability (RSD ≤ 5.7%, n = 12 EP wells) and reproducibility (RSD ≤ 8.1%, n = 12 EP wells) was achieved, with acceptable linear correlation coefficients (R2 ≥ 0.990) and useful limits of detection (LODs ≤ 2.5 10-5 mol L-1). The samples analyzed with the PDA@AuSD device have been successfully ordered according to their AOC in agreement with conventional optical methods. The PDA@AuSD plate allows multiple measurements (96 wells per EP) with a one-step strategy, overcoming the limitations related to the use of colloidal nanoparticles; in addition, since absorbance is measured after washing, it is not affected by sample color or turbidity. Graphical abstract Schematic representation of ELISA plate (EP) modified with polydopamine (PDA) film decorated with gold nanoseeds (AuSD). The colorimetric assay, to evaluate the antioxidant capacity, is based on the AuSD growth mediated by polyphenols, resulting in absorbance increase at 550 nm (ΔAbs550), which is employed as analytical signal.

Rapid screening and evaluation of XOD inhibitors and O2 •- scavenger from total flavonoids of Ginkgo biloba leaves by LC-MS and multimode microplate reader.

Superoxide anion radical scavenger and xanthine oxidase inhibitor play an important role in the treatment of several relevant human diseases. In the present study, ultrafiltration liquid chromatography-mass spectrometry coupled to microplate reader was applied to screen and identify superoxide anion radical scavengers and xanthine oxidase inhibitors from total flavonoids of Ginkgo biloba leaves. As a result, four compounds (quercetin, apigenin, kaempferol and isorhamnetin) were screened as xanthine oxidase inhibitors by ultrafiltration LC-MS, and the 50% scavenging concentration values of the screened flavonoids were lower than those for allopurinol. Lineweaver-Burk plot results indicated that kaempferol was a competitive xanthine oxidase inhibitor; the other flavonoids were all anticompetitive inhibitors. Four flavonoids-rutin, quercetin, kaempferol and isorhamnetin-were screened as superoxide anion radical scavengers by LC-MS. The results demonstrate that the method for screening and evaluation of superoxide anion radical scavenger and xanthine oxidase inhibitor from a complex mixture system is feasible and efficient.

The effect of roasting on the total polyphenols and antioxidant activity of coffee.

The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 ± 0.70 to 74.05 ± 0.28 and from 59.79 ± 1.45 to 38.34 ± 1.26 g GAE.kg-1, respectively. In medium roast samples it ranged from 43.90 ± 3.07 to 74.05 ± 0.28g GAE.kg-1 and in dark roast from 37.44 ± 0.63 to 47.41 ± 0.69 g GAE.kg-1. The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 ± 1.33% to 78.55 ± 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content.

Computational and experimental validation of free radical scavenging properties of high-performance thin-layer chromatography quantified phenyl myristate in Homalium nepalense.

Phenyl myristate was isolated from Homalium nepalense, which is known for its therapeutic virtues in traditional medicine. However, the study of radical scavenging-capacity of phenyl myristate is limited by its relatively low abundance in medicinal plants. We have studied the isolation, structure-elucidation, and bioactivities of high-performance thin-layer chromatography validated phenyl myristate from hydroalcohol-extract of bark of H. nepalense. The chemical structure of phenyl myristate was elucidated by spectroscopic methods. The chromatography was performed on high-performance thin-layer chromatography aluminum plates coated with silica-gel 60 F254 . Determination and quantitation of phenyl myristate were performed by densitometric-scanning at 254 nm (chloroform-methanol, 9:1, v/v; Rf 0.49). The method was validated according to International Council for Harmonisation guidelines in terms of linearity, specificity, sensitivity, accuracy, precision, robustness, and stability. Linearity-range of phenyl myristate was 100-500 ng/5 µL with correlation-coefficient r2  = 0.9997. Limits of detection and quantitation were 3.35 and 10.17 ng, respectively. Phenyl myristate showed significant free-radical-scavenging activities in 2,2-diphenyl-1-picrylhydrazyl, oxygen-radical-absorbance-capacity, and ex vivo cell-based-antioxidant-protection-in-erythrocytes assays. Molecular-docking approach of phenyl myristate showed effective binding at active sites of human serum albumin (HSA) with the lowest binding energy (-8.4 kcal/mol) that was comparable with ascorbic acid (-5.0 kcal/mol). These studies provide mechanistic insight into the potential free radical scavenging activities of phenyl myristate.

Phenolics and antioxidant activity of bamboo leaves soup as affected by in vitro digestion.

Bamboo leaves soups were subjected to in vitro digestion (including separated oral, gastric and small intestinal digestions, and complete digestion containing above three stages), and their phenolics and antioxidant activities were determined. Compared to control groups, total phenolic content (TPC) in treated groups (including undigested and digested groups) increased at gastric digestion stage but decreased at other digestion stages, and the decrease in small intestinal digestion stage (19.97%) was nearly the same with that in complete digestion stage (19.39%). The antioxidant activity in digested groups almost changed accordingly to their TPC but with no significant difference (p > 0.05) as compared with undigested groups; similar results were found in four main individual phenolics including cryptochlorogenic acid, chlorogenic acid, neochlorogenic acid and isoorientin, and their contents were negatively correlated to the pH value of digestion buffers (-0.68 < r < -0.80, p < 0.01). These results indicated that the change of phenolic content and antioxidant activity in digested bamboo leaves soups mainly resulted from the pH of digestion buffers rather than digestive enzymes. In addition, the decrease of phenolics may mainly occur at small intestinal digestion stage where the pH value is the highest in the digestive system.

Defining a standardized methodology for the determination of the antioxidant capacity: case study of Pistacia atlantica leaves.

Antioxidant activity can be measured by a variety of methods, that include hydrogen atom transfer (HAT) and single electron transfer (ET) methods. Most of these techniques are spectrophotometric, and thus incapable of quantifying or indicting individual antioxidant compounds. Nowadays, the integration of chromatographic and chemometric approaches allows a high-throughput identification and activity prediction of herbal products. The ethyl acetate fraction from the aqueous-acetone extract of Pistacia atlantica leaves is frequently used for the isolation of antioxidants. In this study it is investigated for its antioxidant properties in order to define a potential methodology for the determination of the antioxidant capacity of herbal extracts (which need to be confirmed by future studies). The seven free radical assays evaluated can be divided into two groups depending on the oxidizing reagent. Three methods use stable, non-biological radicals, i.e. the diphenyl-1-picrylhydrazyl (DPPH) assay, the azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, and the N,N-dimethyl-p-phenylenediamine (DMPD) assay, which have no direct physiological importance. Four methods work with biological radical producers, including superoxide anion (O2˙-), hydroxyl (˙OH), nitric oxide (NO˙) and peroxyl (ROO˙) are produced metabolically in living organisms, and thus direct information on an extract's protective action is obtained. Furthermore, the reducing power method by potassium ferricyanide (RPC), and the iron (ferrous) ion chelating activity also have been investigated. The antioxidant activities of the samples were measured according to the different methods and modelled as a function of the HPLC fingerprints using the partial least squares (PLS) technique. The regression coefficients of the models were studied to indicate the peaks potentially responsible for the antioxidant activity. From the combined results of the different PLS models, we recommend using the DPPH, RPC and ROO˙ assays, to evaluate the overall antioxidant capacity; in the case study of P. atlantica leaves.

Comparison of crude extract from durio zibethinus M. (durian) leaf waste via ultrasound-assisted extraction and accelerated solvent extraction: antioxidant activity and cytotoxicity.

The objective of this study was to compare the antioxidant activity and cytotoxicity of Durio zibethinus M. (Durian) leaf extract from two extraction methods. Ultrasound-assisted extraction and Accelerated-solvent extraction were used to produce crude extract. The results revealed that UAE achieved 3× higher in total phenolic content in the leaf extract compared to ASE. DPPH radical scavenging activity was 4.6× higher in leaf extract from ASE. No significant differences reported in ferric reducing power, and total flavonoid content of the leaf extract between the two methods. Cytotoxicity via MTT assay demonstrated no significant differences in cell viability upon exposure to the leaf extract from both methods. This suggested that they were appropriate in producing Durio zibethinus M. leaf extract for end use application in food related product. Both ensured similar level of safety in Durio zibethinus M. leaf extract as a new potential ingredient for the food industry.

Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink.

BACKGROUND: In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. METHODS: UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. RESULTS: Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 µg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. CONCLUSION: This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used.

Investigations on Antioxidative Potential of Poroid Medicinal Mushroom Porodaedalea pini (Agaricomycetes).

The present investigations were undertaken to evaluate the antioxidative potential of Porodaedalea pini (Brot.) Murrill. Different solvent extracts were prepared using powdered basidiocarps to determine the total phenolic content in terms of tannic acid equivalents (TAE), hydroxyl, superoxide, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Maximum TAE (12.42 mg/g) were found in hot water (HW) extract, which was obtained for 1 h as compared to ethanol (0.456 mg/g) and methanol (0.227 mg/g) extracts. This was further supported by high hydroxyl radical scavenging activity (90.0%), superoxide radical scavenging activity (88.9%), and DPPH radical scavenging activity (74.92%) in the the HW extract obtained for 1 h. Mass spectra analysis of HW extract revealed the presence of 14 polyphenolic compounds responsible for imparting antioxidative character. Among these hispidulin is one of the major polyphenolic compounds present in the poroid mushroom under investigation; this was further validated by high-performance liquid chromatography analysis.

Secondary Metabolites and Antioxidant Capacity of the Tunisian Lichen Diploschistes ocellatus (Ascomycota).

This study, the first to assess the total phenolic, flavonoid, tannins, and proanthocyanidin content of the Tunisian lichen Diploschistes ocellatus, determined the antioxidant capacity in scavenging 2,2 diphenyl-1-picrylhydrazyl (DPPH), as well as the ferric-reducing and iron-chelating powers. The phenolic compound content of D. ocellatus was shown to be related to antioxidant activity. The highest phenolic and flavonoid contents of extracts were obtained with acetone (286.3 µg GAE/g DW and 3.24 µg CE/g DW, respectively), while the highest tannin and proanthocyanidin contents were obtained with methanol (5.5 µg TAE/g DW and 35.12 µg CE/g DW, respectively). The highest DPPH' scavenging capacity and iron-chelating power of extracts were obtained with methanol (concentration providing 50% inhibition [IC50] = 0.029 mg/mL and IC50 = 0.425 mg/mL, respectively), while acetone extracts showed a higher reducing power (IC50 = 0.118 mg/mL).

Foliar application is an effective method for incorporating selenium into peanut leaf proteins with antioxidant activities.

Proteins were extracted from Se-enriched peanut leaves, an agro-byproduct, and the foliar application of sodium selenite was indicated to be an effective method to incorporate Se into leaf selenoproteins with 75-80% incorporation rates. After trypsin digestion, the most abundant proteins from Se-enriched peanut leaf (PSPL) were identified as pathogenesis-related class 10 proteins, Ara h 8 allergen and its isoforms, using LC-MS/MS. The Se species in both the low Se PSPL and high Se PSPL were determined to be selenomethionine (SeMet), methylselenocysteine (MeSeCys) and selenocystine (SeCys2) with SeMet (15.6 mg/g) dominated the high Se PSPL. Their antioxidant activities were also evaluated using free radical scavenging assay, reducing power assay and ferric thiocyanate (FTC) test. As results, the PSPL exhibited potent DPPH radical (96.2%) and superoxide anion radical (98.4%) scavenging activities and showed strong reducing power in a Se-concentration-dependent manner, indicating that PSPL can be used as antioxidants and Se sources to improve health.

A New Look for the Red Macroalga Palmaria palmata: A Seafood with Polar Lipids Rich in EPA and with Antioxidant Properties.

Palmaria palmata is an edible red macroalga widely used for human consumption and valued for its high protein value. Despite its low total lipid content, it is rich in eicosapentaenoic acid (EPA). This seaweed has been scarcely explored with regard to its lipid composition. The polar lipids of seaweeds are nowadays recognized as important phytochemicals contributing to their add value valorization and providing support for claims of potential health benefits. The present study aimed to disclose the polar lipid profile of P. palmata, farmed in an integrated multi-trophic aquaculture (IMTA) through modern lipidomic approaches using high-resolution LC-MS and MS/MS and to screen for the antioxidant properties of this red macroalga. A total of 143 molecular species of lipids were identified, belonging to several classes of polar lipids, such as glycolipids, phospholipids, and betaine lipids. It is noteworthy that the most abundant lipid species in each class were esterified with eicosapentaenoic acid (EPA), accounting for more than 50% of the lipid content. The polar lipid extract rich in EPA showed antioxidant activity with an inhibition concentration (IC) of IC30 = 171 ± 19.8 µg/mL for α,α-diphenyl-ß-picrylhydrazyl radical (DPPH●) and IC50 = 26.2 ± 0.1 µg/mL for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS●+). Overall, this study highlights that P. palmata farmed in an IMTA framework can be a sustainable source of beneficial lipids with antioxidant activity. Moreover, this red macroalga can be exploited for future applications as a source of lipids rich in EPA for food and feed, nutraceuticals, and cosmetics.

Fractionated Antioxidant and Anti-inflammatory Kernel Oil from Torreya fargesii.

Polymethylene-interrupted polyunsaturated fatty acids (PMI-PUFAs) are emerging functional lipids with proven antioxidant and anti-inflammatory effects. In this study, a typical PMI-PUFA, sciadonic acid (C20:3, 5c 11c 14c), was enriched in the kernel oil of Torreya fargesii (T. fargesii) by fractionation. Fractionated kernel oil of T. fargesii (containing 25% sciadonic acid) showed equal stability and similar radical scavenging ability compared with the non-fractionated oil. In anti-inflammatory tests, fractionated kernel oil was shown to inhibit the activity of phosphodiesterase (PDE-5, efficiency 80% at 133.7 µg/mL) and lipoxygenase-5 (LOX-5, efficiency 65% at 66.7 µg/mL) more effectively than the non-fractionated oil. This shows that increasing the amount of sciadonic acid can enhance the anti-inflammatory effect of the kernel oil. This research also indicates that fractionation is a feasible way to obtain sciadonic acid-rich functional oil with potential pharmacological effects.

Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards.

The present study aimed to develop a consortium of nutritive fermented food products, supplemented with phytochemicals, with reduced toxicological contents. We developed new flavored Doenjang products (protein rich) fermented with lotus, ginkgo, and garlic plant extract-based Meju (termed as EMD) as the starter culture and by using traditional Meju (termed as TMD), where these plant extracts were added later during the fermentation process. Fermented Doenjang samples were analyzed for reduced levels of biogenic amines (BAs), aflatoxins, and microbial hazards, (including Bacillus cereus) as well as for their nutritive contents and antioxidant potential, after varying periods of fermentation (0, 3, 6, 9 and 12 months). All Doenjang samples prepared using plant extracts and their mixtures (1% and 10%) showed desired reduction in B. cereus counts, BAs, aflatoxins, and other foodborne pathogens as well as showed potent antioxidant abilities, including phenolic/flavonoid contents. Based on the higher efficiency in reducing various toxicants, Ginkgo biloba leaf extract added TMD samples were selected for the development of Doenjang products as an innovative approach, with great potential to improve the quality and safety of soybean fermented products in the Korean market, offering enhanced health benefits and reduced risks of toxicity.