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The spine grapes (Vitis davidii Foëx.) are wild grape species that grow in southern China, and can be used for table grapes, juicing and winemaking. To systematically investigate the flavor profiles of spine grapes, flavonoids and volatile compounds were detected in five spine grape varieties (Seputao, Ziqiu, Miputao, Tianputao and Baiputao) using HPLC-QqQ-MS/MS and GC–MS. The content of flavonoids highly depended on the variety, such as the total concentrations of anthocyanins (91.43–328.85 mg/kg FW) and flavonols (33.90 to 83.16 mg/kg FW). The volatile compounds with higher odor active value were selected to describe the aroma of spine grapes. Hexanal, (E)-2-hexenal and (E , Z)-2,6-nonadienal contributed to the higher herbaceous flavor to Baiputao and Ziqiu. β -Damascenone and (E)-2-nonenal gave Baiputao a flavor with more floral, fruity and earthy. Their characteristic flavor compounds were subsequently revealed using multivariate statistical analysis. The results helped producers to further develop and utilize the spine grapes. [ABSTRACT FROM AUTHOR]

• Steam explosion (SE) disrupts physical and chemical structure of raspberry leaf. • The disruption promotes the release of phenolic compounds into leaf aqueous infusion. • Optimal SE (1.0 MPa, 60 s) benefits both phenolics release and color retention. • A total of 39 phenolic compounds are identified in aqueous infusion of raspberry leaf. • Antioxidant capacity of the aqueous infusion is primary contributed by ellagic acid. Raspberry leaves were subjected to steam explosion at 0.5 and 1.0 MPa for 60–120 s, aiming to disrupt their physical and chemical structure and, consequently, promote the release of phenolic compounds into the leaf aqueous infusion. Under optimal condition of 1.0 MPa for 60 s, steam explosion led to a notable 23 % increase in total phenolic content, a 29 % elevation in ABTS radical scavenging capacity, and a 13 % rise in DPPH radical scavenging capacity of the aqueous infusion. Utilizing UHPLC-Q-TOF-MS/MS and UHPLC-QE-MS/MS techniques, respectively, a total of 39 phenolic compounds were identified from raspberry leaves, and the changes in the contents of the most important 11 species were analyzed following steam explosion. Through correlation analysis and considering the content of each phenolic compound, it was inferred that the heightened antioxidant capacity of the aqueous infusion primarily stemmed from a substantial increase in the release of ellagic acid after steam explosion. [ABSTRACT FROM AUTHOR]

• The phenolic composition of yerba mate from Brazil, Argentina, Paraguay, and Uruguay was comprehensively investigated. • Optimization of non-volatile metabolite extraction was achieved using the ultrasound-assisted technique. • Thirteen chlorogenic acids and two methylxanthines were identified using UHPLC-QTOF-MS. • PARAFAC analysis demonstrated a higher pigment content in Brazilian samples, while other countries exhibited higher phenolic content. • PCA analysis revealed elevated chlorogenic acid and flavonoid content in samples from Argentina, Paraguay, and Uruguay. Yerba mate, a popular plant consumed mainly as an infusion, possesses nutritional and medicinal properties attributed to its secondary metabolites. This study aimed to develop strategies to elucidate the phenolic composition of yerba mate samples from Brazil, Argentina, Uruguay, and Paraguay. Optimization of ultrasonic-assisted extraction (UAE) was performed, and the extracted compounds were characterized using ultra-high-pressure liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UHPLC-QTOF-MS), molecular fluorescence and high-pressure liquid chromatography with diode-array detection (HPLC-DAD). Chemometric analysis, including parallel factor analysis (PARAFAC) and principal component analysis (PCA) explored metabolite profiles and identify patterns. PARAFAC modelling of the molecular fluorescence results revealed higher pigment content in Brazilian samples, while other countries' samples exhibited higher phenolic content. PCA modeling of HPLC-DAD results indicated that cultivated yerba mate contained higher chlorogenic acids levels, and samples from Argentina, Paraguay, and Uruguay exhibited higher concentrations of chlorogenic acids and flavonoids. [ABSTRACT FROM AUTHOR]

• Olive leaves extract was microencapsulated and nanoencapsulated. • The phenolic profile of olive leaves extract was evaluated by incorporating biscuits. • Encapsulation of olive leaves extract showed high protection under baking conditions. Olive leaf was characterized by a high content of phenols and flavonoids (oleuropein, luteolin, and their derivatives), presenting functional and health-related properties. The chemical instability of phenolics through technological processes and their degradation in the digestive system may negatively impact them, leading to lower absorption. This study evaluates the phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during the INFOGEST static in vitro digestion, aiming to enhance stability and sensorial properties. Ultrasound-assisted extraction and chromatography characterized the extract, while spray drying (maltodextrin-glucose) and nano-encapsulation (maltodextrin, whey protein isolate, and arabic gum) techniques were used with specific solutions. Encapsulated formulations underwent microscopy (TEM, SEM) and encapsulation efficiency analysis. Micro- and nano-encapsulation improved biscuit functionality by enhancing phenolic stability during digestion. However, the highest concentration adversely affected sensory and textural parameters. These findings contribute to developing functional food products enriched with bioactive compounds, providing improved health benefits while maintaining sensory attributes. [ABSTRACT FROM AUTHOR]

Highlights • Phytochemical profile and antioxidant activity of J. glutinosa were studied. • Methanolic and aqueous extracts were rich in mono- and di-caffeoylquinic acids. • In vitro digestion of infusions reduced drastically the bioaccesibility of phenolics. • Antioxidant activity was still observed after digestion. Abstract In order to value J. glutinosa DC (rock tea), we characterised its phenolic profile and antioxidant activity. The study was performed in aqueous extracts before and after a simulated in vitro digestion to obtain data regarding phenolics bioavailability. Methanolic extracts were also analysed for comparison purposes. Phytochemical profiles were determined by high-performance liquid chromatography with mass spectrometric detection, whereas total phenolic content (TPC) and antioxidant assays were performed by conventional spectrophotometric methods. The most abundant compounds were dicaffeoylquinic acids, representing more than 90% of phenolics in tea infusions. Statistically significant differences were observed for all parameters except for TPC in methanol and aqueous extracts. Both phenolics amount and antioxidant activities were lower after the in vitro digestion of the infusions. However, although phenolics were lost during the simulated digestion, rock tea is still a good source of bioactive compounds with potential applications in the pharmaceutical or nutraceutical industries. [ABSTRACT FROM AUTHOR]

Highlights • Parboiling increased the decortication yield of pearl and proso millets. • Expected glycemic index reduced in the products from parboiled grains. • Phenolic acid and its antioxidant activity increased in products from parboiled millets. • Parboiling lowered the in vitro protein digestibility in the millet products. Abstract Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P < 0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (P < 0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14–17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI. [ABSTRACT FROM AUTHOR]

• Capsicum annuum (Long pepper) × Capsicum frutescens (PI281420) were selfed. • Total phenolics, flavonoid and total anthocyanin contents of the red pepper lines changed significantly. • Scoville heat unit revealed that the 95% of the peppers were highly pungent. • The major phenolics of peppers were detected as p-coumaric acid. In this study, 104 RIL (Recombinant Inbred Pepper Lines: F6) populations which generated by selfing Capsicum annuum (Long pepper) × Capsicum frutescens (PI281420) F6 population were characterized in terms of detailed bioactive properties, major phenolic composition, tocopherol and capsaicinoid profile. Total phenolics, flavonoid and total anthocyanin contents of the red pepper lines were in the range of 7.06–17.15 mg gallic acid equivalent (GAE)/g dw, 1.10–5.46 mg catechin equivalent (CE)/g dw and 7.9–516.6 mg/kg dw extract, respectively. Antiradical activity and antioxidant capacity values also ranged between 18.99 and 49.73% and 6.97–16.47 mg ascorbic acid equivalent (AAE)/kg dw, respectively. Capsaicin and dihydrocapsaicin levels showed a wide variance with the range of 27.9–1405.9 and 12.3–640.4 mg/100 g dw, respectively. Scoville heat unit revealed that the 95% of the peppers were highly pungent. The major tocopherol was alpha tocopherol for the pepper samples with the highest level of 1078.4 µg/g dw. The major phenolics were detected as p-coumaric acid, ferulic acid, myricetin, luteolin and quercetin. Pepper genotypes showed significant differences in terms of the characterized properties and principal component analysis was applied successfully to reveal the similar genotypes. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effect of heat and moisture treatment (HMT) on carotenoids, phenolic content and antioxidant capacity of ground, orange maize. Total carotenoid content (TCC) of untreated sample (53.39 mg/kg) was 2.2 times higher than measured in treated orange maize f (24.61 mg/kg). The rates of degradation with HMT were in the following order: β-carotene > β-cryptoxanthin > zeaxanthin > lutein. There was a significant interaction between longer heating time and higher moisture content on carotenoid degradation ( p  < .05). Total phenolic content (TPC) in raw sample (1664.74 mg/kg) was two-fold higher than in treated orange maize (827.89 mg/kg). Ferulic acid was the most abundant and stable phenolic acid in raw and treated orange maize. The antioxidant capacity of orange maize was higher in methanol than in butanol extracts. The highest correlation (0.924) was observed between TPC and ABTS + scavenging capacity of methanol extracts. [ABSTRACT FROM AUTHOR]

• Magnetic Nanometer combined with Microwave Thawing (MN-MT) is a rapid thawing treatment. • The release of phenolic compounds in frozen lychee was promoted by MN-MT. • MN-MT protected thermally unstable compound procyanidin B2 from degradation. Magnetic nanometer combined with microwave thawing (MN-MT) could become a novel solution to challenges uneven and overheating of microwave thawing (MT), while retaining high thawing efficiency, compared to conventional water immersion thawing (WT). In this study, MN-MT was applied to thaw fruit (lychee as an example) for the first time, and was evaluated by comparison with WT, MT and water immersion combined with microwave thawing (WI-MT). Results showed that MN-MT could significantly shorten the thawing time of frozen lychee by 80.67%, 25.86% and 18.83% compared to WT, MT and WI-MT, respectively. Compared to WT, MN-MT was the only thawing treatment which significantly enhanced the release of quercetin-3- O -rutinose-7- O -α- l -rhamnoside, according to HPLC-DAD. Meanwhile, thermal-sensitive procyanidin B2, phenylpropionic acid and protocatechuic acid were found to be protected from degradations only by MN-MT based on UPLC-ESI-QTOF-MS/MS results. In summary, MN-MT is a potential novel treatment for rapid thawing and quality maintenance of frozen fruits. [ABSTRACT FROM AUTHOR]

An in vitro method involving simulated gastrointestinal digestion was used to assess the bioaccessibility of fifteen minerals, twenty-two phenolic compounds and the antioxidant capacity in juçara fruit during seven ripening stages. For minerals and phenolics, respectively, initial contents were up to 1325.9 and 22.9 mg 100 g −1 , whereas after in vitro digestion, the maximum values were 556.7 and 14.43 mg 100 g −1 (dry matter). Antioxidant capacity, determined by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), after in vitro digestion decreased 51–78% when compared to the crude extract. Bioaccessible fractions of quercetin, protocatechuic and p -coumaric acids presented positive and significant correlation with results of DPPH and FRAP. Furthermore, our study demonstrated that the ripening stages of juçara fruit influenced the bioaccessibility of compounds and antioxidant capacity, which presented higher levels in purple fruits collected 42–69 days after the appearance of the red berries on bunches. [ABSTRACT FROM AUTHOR]

The production of crystal sugar is based on sugarcane juice clarification through sulphitation, that is, heat treatment with sulfur dioxide. The use of ozonation as an alternative to sulphitation aims to eliminate the disadvantageous presence of residual sulfite in crystal sugar. Both treatments are used to reduce color of sugarcane juice. The objective of this work was to evaluate two process parameters (temperature and pH) to reduce gallic acid, a low molecular weight pigment (MW 170 g mol −1 ) widely found in sugarcane. Gallic acid was used as a model compound in sucrose solutions. The results showed that degradation of gallic acid was favored from pH 7.0 to 7.82 and temperature values between 50 and 70 °C. The reaction mechanism was proposed for gallic acid degradation by ozone based on Criegee mechanism. Ozonation was an efficient method to reduce the potential low molecular weight pigment present in the sugarcane. [ABSTRACT FROM AUTHOR]

• Mandacaru fruit pulp (MFP) supplementation did not affect the yeast viability. • Ethanol, glycerol and organic acids formation were affected by MFP supplementation. • MFP supplementation increased the antioxidant activity of wort and beer. • Worts' supplemented with MFP changed the profile of volatile and phenolic compounds. Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer. Worts were produced using four treatments including a control. Fermentations were conducted for 10 days at 18 °C using yeast Lachancea spp , maturated at 3 °C for 15 days, and bottled at 20 °C for 15 days. All compounds were evaluated by HPLC, and GC–MS. Worts' supplementation influenced the volatile and phenolic profile and increased the antioxidant activity of wort and Beer. Beers A (100 g of MFP/L), B (200 g of MFP/L), and C (300 g of MFP/L) presented higher ethanol and glycerol content. Beer C contained the highest antioxidant activity and total phenolic content. Worts' supplemented with MFP increased aroma formation. [ABSTRACT FROM AUTHOR]

[Display omitted] • The influence of the ultrasonic assisted freeze drying (US + FD) is reviewed. • Thermally sensitive compounds and physic-chemical properties retained in the final dried product. • US pre-treatment improves the drying rate during FD. • US is a potential pretreatment to reduce drying time and energy consumption. Freeze drying (FD) is an important and highly effective technology in food industry for retaining the quality in final dried product. This drying technique is performed at lower temperatures, restricting the damage suffered by thermally sensitive ingredients. However, FD consumes large amount of energy and required more time than conventional drying methods. The utilization of ultrasonic technology (US) as pre-treatment before FD represents a promising alternative in accelerating the drying process, decreases energy consumption and maintaining quality as compared to the non pre-treated sample. This review summarizes research progress and current studies in ultrasonic as pre-treatment for freeze drying (US + FD) technique. The impact of US + FD on phytochemical, color, texture and micro-structure of food are well summarized. The review also suggests that the optimised US treatment parameters are required to improve heat and mass transfer in food samples which help in speed up the drying process and reduction of drying time. [ABSTRACT FROM AUTHOR]

In this study, antioxidant, antibacterial and antiglycation properties of methanolic extracts of 23 fennel samples were evaluated and their major compounds were determined using HPLC analysis. The anti-glycative activity of extracts was evaluated in the bovine serum albumin (BSA)/glucose system. The level of glycation, conformational alterations and protein binding to RAGE receptors were assessed by Congo red binding assay and a brown staining method. Among samples, Kh1 from Iran possessed the highest TFC (14.8 mgQUE g −1 ), TPC (262 mg/g DW) and antioxidant activity (IC 50 = 76 μg/ml). The HPLC results revealed high variation in 23 fennel samples according to their major flavonoid (quercetin, apigenin and rutin) and phenolic (chlorogenic, caffeic and 1,5-dicaffeoylquinic acid) compounds. The antibacterial activity of methanolic extracts against four food-borne pathogens was also assessed. The seed extracts of Kh1 and En samples showed moderate to good inhibitory activities (MICs = 62.5–125 μg/ml) against three bacteria, as well as high anti-glycative activity. [ABSTRACT FROM AUTHOR]

[Display omitted] • R. tomentosa fruit phenolic rich extract (RTE) improved HFD-induced gut dysbiosis. • RTE increased the abundance of SCFA-producing bacteria and SCFA levels in gut. • RTE elevated the expression of tight junction proteins in colon tissue. • RTE repressed LPS/TLR4/NF-κB pathway to ameliorate intestinal inflammation. In this study, the mitigative effect of Rhodomyrtus tomentosa (Ait.) Hassk fruit extract rich in phenolic compounds (RTE) on high fat diet (HFD)-induced intestinal barrier dysfunction of mice and the underlying mechanism were explored. The results revealed that RTE supplementation obviously improved gut microbiota dysbiosis induced by HFD, which was evidenced by elevated alpha diversity, suppressed Firmicutes/Bacteroidetes ratio, enriched short-chain fatty acid-producing bacteria (Odoribacter, Parabacteroides, Blautia and Akkermansia), and depleted harmful bacteria (Helicobacter, norank_f_ Desulfovibrionaceae and Mucispirillum). RTE intervention mitigated intestinal barrier dysfunction and inflammation by elevating tight junction proteins expression levels and decreasing proinflammatory cytokines levels. Furthermore, RTE administration inhibited the HFD-induced trigger of the lipopolysaccharide–toll-like receptor 4–nuclear factor kappa-B (LPS–TLR4–NF-κB) pathway in colonic tissue. Therefore, RTE supplementation may be an effective way to protect the intestinal tract in HFD-induced obese individuals. [ABSTRACT FROM AUTHOR]

Ten species of filamentous fungi grown in submerged flask cultures were investigated for antioxidant capacity. Effective antioxidant activity was demonstrated in terms of β–carotene/linoleic acid bleaching, radical scavenging, reduction of metal ions and chelating abilities against ferrous ions. Different extraction methods affected antioxidant activities through their effect on biologically active compounds produced in fungal mycelia. The methanolic extract of each fungus was typically more effective in antioxidant properties. Phenolic content was established in the range of 0.44–9.33 mg/g, flavonoid contents were in the range of 0.02–3.90 mg/g and condensed tannin contents were in the range of 1.77–18.83 mg/g. Total phenol content of each extract was attributed to overall antioxidant capacity ( r ⩾ 0.883–1.000). Submerged cultivation of Grifola frondosa , Monascus purpureus , Pleurotus spp., Lentinula edodes and Trametes versicolor proved to be an effective method for the production of natural antioxidants. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the variation in nutritional compositions, antioxidant activity and microstructure of Lycopus lucidus Turcz. root at different harvest times. L. lucidus Turcz. roots, harvested from two sites (S1 and S2) at three different times (T1: 19-11-2013, T2: 22-12-2013 and T3: 27-01-2014), were analyzed for nutritional compositions, antioxidant activity by DPPH, FRAP and TEAC assays and microstructure. The results revealed that the protein content in L. lucidus Turcz. root first decreased and then increased to a maximum at T3. The reducing sugar content had no significant differences among the three harvest dates studied. The starch content decreased drastically along with an increase of crude fat content with the harvest time delayed. The major amino acids in L. lucidus Turcz. root were aspartic acid and glutamate and the highest total amino acid content was found for the root harvested at T3. The most common element in L. lucidus Turcz. root was detected to be potassium followed by calcium, iron, magnesium, copper and manganese, and their changes were discrepant in the period of harvest. The FP and SGP possessed the highest and lowest phenolic content, respectively. The change of SEP was significantly correlated to the SGP at different harvest times. The highest TPC was found for the root harvested at T3 and the most abundant phenolic acid was chlorogenic acid. The highest and lowest DPPH radical scavenging capacity was observed for the SGP and FP, respectively. The highest and lowest FRAP and TEAC were observed for the FP and SGP, respectively. The results of correlation analysis indicated that there was significant correlation between phenolic content and FRAP and TEAC, and different antioxidant assays. The microstructure of L. lucidus Turcz. root also varied greatly with the harvest times. [ABSTRACT FROM AUTHOR]

The combined effect of an edible coating and a nitrogen atmosphere on the quality of Manzanilla olives mechanically harvested and processed as Spanish-style green olives was assessed. The percentage of olives free of any brown spots ranged between 35–50%, 10–25% and 50–65% for fruit directly processed, storage under nitrogen and coated and storage under nitrogen respectively. Moreover, olives stored in the open air developed brown spots due to the oxidation of oleuropein. By contrast, the anoxic conditions prevented oleuropein from undergoing enzymatic oxidation but not from its enzymatic hydrolysis. Hence, the phenolic derivative HyEDA was formed in olives stored under nitrogen, and this substance was rapidly oxidized in the open air to give rise to brown spots although to a lesser extent in the coated fruit. Therefore, the postharvest storage of coated olives under nitrogen can be a good method to prevent bruise damage in mechanically harvested fruit. [ABSTRACT FROM AUTHOR]

The effects of methyl jasmonate (MeJA), spermine (Spm), epibrassinolide (EBL) and L-phenylalanine on sweet basil (Ocimum basilicum L.) were studied to determine the amount of phenolic compounds and enzymatic activity of phenylalanine ammonia-lyase (PAL). Total phenolic and total flavonoid contents of sweet basils were determined by a spectrophotometer, and individual phenolic compounds and activity of PAL were analysed by HPLC/UV. The highest total phenolic (6.72mgGAE/g) and total flavonoid contents (0.92mgQE/g) obtained from 1.0mM Spm+MeJA application. Rosmarinic acid (RA) and caffeic acid contents significantly enhanced after the applications but no such differences observed in chicoric acid content or PAL activity. RA was the main phenolic acid in all samples and its concentration varied from 1.04 to 2.70mg/gFW. As a result the combinations of Spm+MeJA and EBL+MeJA can induce secondary metabolites effectively and those interactions play important role in the production of phytochemicals in plants. [ABSTRACT FROM AUTHOR]

Muffins are a popular snack consumed in western and emerging countries. Increased glycemic load has been implicated in the aetiology of diabetes. This study examined the starch digestibility of muffins baked with rice, wheat, corn, oat and barley flour. Rapidly digested starch (RDS) was greatest in rice (445 mg/g) and wheat (444 mg/g) muffins, followed by oat (416 mg/g), corn (402 mg/g) and barley (387 mg/g). Total phenolic content was found to be positively correlated with total antioxidative capacity and inversely related to the RDS of muffins. The phenolic content was highest in muffin baked with barley flour (1687 μg/g), followed by corn (1454 μg/g), oat (945 μg/g), wheat (705 μg/g), and rice (675 μg/g) flour. Browning was shown not to correlate with free radical scavenging capacity and digestibility of muffins. The presence of high phenolic content and low RDS makes barley muffin an ideal snack to modulate glycemic response. [ABSTRACT FROM AUTHOR]

Originally from Asia, Dovyalis hebecarpa is a dark purple/red exotic berry now also produced in Brazil. However, no reports were found in the literature about phenolic extraction or characterisation of this berry. In this study we evaluate the extraction optimisation of anthocyanins and total phenolics in D. hebecarpa berries aiming at the development of a simple and mild analytical technique. Multivariate analysis was used to optimise the extraction variables (ethanol:water:acetone solvent proportions, times, and acid concentrations) at different levels. Acetone/water (20/80 v/v) gave the highest anthocyanin extraction yield, but pure water and different proportions of acetone/water or acetone/ethanol/water (with >50% of water) were also effective. Neither acid concentration nor time had a significant effect on extraction efficiency allowing to fix the recommended parameters at the lowest values tested (0.35% formic acid v/v, and 17.6 min). Under optimised conditions, extraction efficiencies were increased by 31.5% and 11% for anthocyanin and total phenolics, respectively as compared to traditional methods that use more solvent and time. Thus, the optimised methodology increased yields being less hazardous and time consuming than traditional methods. Finally, freeze-dried D. hebecarpa showed high content of target phytochemicals (319 mg/100 g and 1421 mg/100 g of total anthocyanin and total phenolic content, respectively). [ABSTRACT FROM AUTHOR]

Highlights: [•] Kinetic changes of nutrients in germinated beans were systematically studied. [•] Germination enhanced bioactive compounds in both soybean and mung bean. [•] Three days germination yielded the highest isoflavone content. [•] Germination increased aglycone 3 and 2.4 folds, respectively. [•] Germination increased antioxidant capacities of both soybean and mung bean. [ABSTRACT FROM AUTHOR]

Highlights: [•] Boiling was a better method in retaining active compounds in beans than autoclaving. [•] The buff-genotypes had similar level of active compounds to red- and green-genotypes. [•] Soaking/Boiling/Autoclaving lower level of active compounds in coloured-beans. [•] A significant amount of active compounds was leached to the cooking broth. [•] Active HPLC 'humps' (proanthocyanidins) in chromatograms of raw/soaked/boiled beans. [ABSTRACT FROM AUTHOR]

Highlights: [•] The exogenous EBR treatment could significantly promote grape ripening. [•] The EBR application increased the activities of PAL and UFGT of the grape skins. [•] The EBR treatment increased the phenolics content and antioxidant capacity of grape. [•] The treatment of EBR at 0.40mg/l had significantly higher level than control. [•] Yan73 skin had higher phenolics content and antioxidant capacity. [Copyright &y& Elsevier]

Highlights: [•] The extraction conditions for phenolics were optimised from Semen Astragali Complanati. [•] The antioxidant capacity highly correlated to its total phenolic content in each extraction set. [•] Twelve phenolic components from the extracts were tentatively identified by UPLC-Q-TOF. [•] SEM shows that the morphology became porous and heavily damaged after ultrasonic treatment. [ABSTRACT FROM AUTHOR]

Abstract: The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C6 alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. [Copyright &y& Elsevier]

Abstract: The present work evaluated the chlorogenic acids (CGA) content and profile in economically important Brazilian cultivars of Coffea arabica from four to five consecutive crops. The contents of three caffeoylquinic acids (CQA), two feruloylquinic acids (FQA) and three dicaffeoylquinic acids (diCQA) were evaluated in semi-dry processed green seeds of Red Catuai, Yellow Catuai, Bourbon and Mundo Novo cultivars by HPLC and LC–MS. Average CGA contents in all cultivars and crops ranged from 6.1±0.7 to 6.6±1.1g100g−1 (dry weight). The distribution of CGA classes was similar in all evaluated cultivars and crops, being CQA the major class, followed by diCQA and FQA. Total and individual CGA content did not vary significantly among cultivars when all crops were considered, but differed among crops. Our results indicate that in order to compare the CGA composition of different cultivars for selection of a CGA-rich cultivar or for other reason one should evaluate more than three crops. [Copyright &y& Elsevier]

Abstract: While other extraction methods have been tempted, a microwave-assisted extraction (MAE) method coupled with the orthogonal array design was investigated for efficient extraction of the phenolic compounds in potato downstream wastes. Four parameters were examined for the MAE of the total phenolic content (TPC) and optimized at 60% ethanol, 80°C, 2min, solid-to-solvent ratio 1:40 (g/ml). The MAE was proven more efficient than the conventional solvent extraction by refluxing. The optimized model showed that the downstream wastes, both the supernatant and the residue contained high TPC, particularly the former (11.0±0.26mgGAE/gDW). The antioxidant activities (DPPH and FRAP) closely correlated with the TPC of the samples (r =0.92–0.97). Chlorogenic acid and caffeic acid were found to be the predominant phenolic acids. The extracts of the downstream wastes from potato processing can be a promising candidate for functional foods and nutraceutical ingredients. [Copyright &y& Elsevier]

Abstract: Fruit from 42 blueberry (Vaccinium spp.) cultivars, including 36 rabbiteye cultivars (Vaccinium ashei Reade), three V. ashei hybrid derivatives, and three northern highbush (Vaccinium corymbosum L.) standards were evaluated for antioxidant capacity, individual flavonoid content, and the contribution of each identified phenolic compound to total antioxidant activity. Considerable variation was found in flavonoid content, antioxidant activity, and their contribution to total antioxidant activity among cultivars. Among 42 blueberry cultivars, the rabbiteye ‘Early May’ contained the highest amount of chlorogenic acid, myricetin 3-arabinoside, quercetin derivatives, and delphinidin-, cyanidin-, petunidin-, and malvidin-basis anthocyanins. ‘Early May’ cultivar also had the highest antioxidant activity (88.2μmol TE/g fw). ‘Owen’, ‘Bluegem’, ‘Clara’, Climax’, and ‘Centurion’ were among the other rabbiteye cultivars that also had high levels of flavonoids and antioxidant activities. In contrast, the pink-fruited V. ashei hybrid, ‘Pink Lemonade’, had the lowest content of flavonoids and lowest antioxidant activity. The mean flavonoid content and antioxidant activity of rabbiteye cultivars was higher than those among northern highbush and V. ashei hybrids. The antioxidant activity of V. ashei hybrid derivatives was derived mainly from chlorogenic acid, myricetin, and quercetin, which contributed 62.5% of total antioxidant activity, whereas anthocyanins (malvidin, petunidin, delphinidin, and cyanidin) were the main contributors to the antioxidant activity of rabbiteye cultivars (76.2%) and northern highbush standards (76.8%). Blueberry cultivars identified to have high phenolic content and high antioxidant activity could be used as parents for future blueberry breeding programmes to develop new blueberry cultivars with higher antioxidant activity and further improve human health. [Copyright &y& Elsevier]

Abstract: There is a paucity of studies on the immunomodulatory properties of fruit extracts of emblica with the emphasis on lymphocytes. Therefore, the aim of the study was to evaluate the immunomodulatory properties and anticancer potential of six phenolic compounds from emblica fruit by in vitro proliferation assay. Effects of these compounds on splenocyte proliferation and the cytotoxicity to both human breast cancer cell (MCF-7) and human embryonic lung fibroblast cell (HELF) were determined by the MTT method. Significantly stimulatory effects (P < 0.05) were found for geraniin and isocorilagin. The concentration of geraniin, quercetin 3-β-d-glucopyranoside, kaempferol 3-β-d-glucopyranoside, isocorilagin, quercetin, kaempferol and rutin to obtain 50% of stimulatory effect was 56, 123, 242, 42, 73, 93 and 92μg/ml, respectively. The assay of anticancer activities suggested that geraniin and isocorilagin exhibited higher cytotoxicities than other compounds against MCF-7 with IC50 of 13.2 and 80.9μg/ml, respectively. Isocorilagin exhibited a strong cytotoxicity to HELF cell with IC50 of 51.4μg/ml. Geraniin, quercetin, kaempferol and their glycosides had weak cytotoxicity against HELF cells. Paclitaxel showed a strong cytotoxicity to MCF-7 and HELF with IC50 of 6.8 and 14.5μg/ml, respectively. These findings are in line with the reported potent antioxidant activity. These results suggested that the antitumour activity of these compounds might be achieved by immunomodulatory properties which could partially be attributed to their antioxidant activity. [Copyright &y& Elsevier]

Abstract: Total phenolic content (TPC) and total antioxidant capacity (TAC) of four onion varieties (red, white, yellow and sweet) and shallot from selected locations (Washington, Idaho, Oregon, Texas and Georgia) were determined using Fourier transform infrared (FT-IR) spectroscopy (4000–400cm−1). The Folin–Ciocalteu (F–C) assay was used to quantify TPC and three assays were used to determine TAC, including 2,2-diphenyl-picrylhydrazyl (DPPH) assay, Trolox equivalent antioxidant capacity (TEAC) assay and ferric reducing antioxidant power (FRAP) assay. Partial least squares regression (PLSR) with cross-validation (leave-one-out) was conducted on onion and shallot extracts (n =200) and their corresponding F–C, DPPH, TEAC and FRAP values were employed to obtain four independent calibration models for predicting TPC and TAC for the extracts. Spectra from an extra 19 independent extracts were used as an external validation set for prediction. A correlation of r >0.95 was obtained between FT-IR predicted and reference values (by F–C, DPPH, TEAC and FRAP assay) with standard errors of calibration (SEC) and standard errors of cross-validation (SECV) less than 2.85, 0.35 and 0.45μmolTrolox/g FW of extracts for TEAC, FRAP and DPPH assay, respectively; and 0.36mggallic acid/g FW of extracts for the F–C assay. In addition, cluster analysis (principal component analysis (PCA)) and discriminant function analysis (DFA) could differentiate varieties of onions and shallot based upon infrared spectral features. Loading plots for the various chemometrics models indicated that hydroxyl and phenolic functional groups were most closely correlated with antioxidant capacity. The use of mid-infrared spectroscopy to predict the total antioxidant capacity of vegetables provides a rapid and precise alternative to traditional wet chemistry analysis. [Copyright &y& Elsevier]

Abstract: The objective of this study was to characterise the antioxidant properties of both water and ethanol extracts from the fruit of Gardenia jasminoides Ellis (GJE). The IC50 values for DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)diammonium salt], hydroxyl and superoxide radical-scavenging activities were 0.14, 0.21, 1.08 and 1.43mg/ml for the water-based extract, and 0.36, 0.39, 1.56 and 1.99mg/ml for the ethanol-based extract, respectively. The extracts also showed strong reducing power, nitrite-scavenging activity, inhibition of linoleic acid oxidation, superoxide dismutase-like (SOD-like) activity and catalase activity. However, the water extract had a higher antioxidant activity than the ethanol extract. In addition, the antioxidant activities were highly correlated with the observed phenolic and flavonoid contents. Therefore, our study strongly suggests that extracts derived from the fruit of Gardenia jasminoides could be an excellent source of antioxidants as dietary supplements. [Copyright &y& Elsevier]

Abstract: Total phenolic and flavonoid contents occurring in eight types of edible mushrooms (Agaricus bisporus, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Hygrophorus marzuolus, Lactarius deliciosus and Pleurotus ostreatus) have been respectively evaluated by the Folin–Ciocalteau assay and by the colorimetric reaction with NaNO2 and AlCl3 in a basic media. Generally, the assayed mushrooms contained between 1 and 6mg of phenolics per gram of dried mushroom, depending on the species, while the flavonoid concentrations ranged between 0.9 and 3.0mg per gram of dried matter. The profile and concentration of individual phenolics was determined by means of high performance liquid chromatography. Homogentisic acid was the free phenolic acid significantly present in all mushrooms although the content varied considerably among the analysed species. Flavonoids, such as myricetin and catechin were also detected in the mushrooms studied. The antioxidant properties of the methanolic extracts from mushrooms were evaluated by monitoring the linoleic acid autoxidation, and all the mushrooms species showed inhibition, with C. cibarius being the most effective against lipid oxidation (74% of inhibition) and A. bisporus the species with lowest antioxidant activity (10% of inhibition). [Copyright &y& Elsevier]

Abstract: Cold-pressed chardonnay, muscadine, ruby red, and concord grape seed oils and their defatted flours were studied for their fatty acid composition, oxidative stability and antioxidant and antiproliferative activities. The phenolic profiles of the seed flours were also measured. The most abundant fatty acid in the oils was linoleic acid, ranging from 66.0g/100g of total fatty acids in ruby red seed oil to 75.3g/100g of total fatty acids in concord seed oil. The oils were also high in oleic acid and low in saturated fat. Ruby red grape seed oil recorded the highest oxidative stability index of 40h under the accelerated conditions. Total phenolic content (TPC) was up to 100 times lower in the oils than in the flours. Lutein, zeaxanthin, cryptoxanthin, β-carotene, and α-tocopherol levels were also measured. DPPH radical-scavenging capacity ranged from 0.07 to 2.22mmol trolox equivalents (TE)/g of oil and 11.8 to 15.0mmol TE/g of flour. Oxidative stability of menhaden fish oil containing extracts of the seed flours was extended by up to 137%. HPLC analysis was conducted to determine the levels of free soluble, soluble conjugated and insoluble bound phenolics in the seed flours. The phenolic compounds analyzed included catechin, epicatechin, epicatechin gallate, quercetin, gallic acid, and procyanidins B1 and B2. Antiproliferative activity was tested against HT-29 colon cancer cells. All of the seed flours and muscadine seed oil registered significant (P <0.05) inhibition of cancer cell growth. The results from this study demonstrate the potential of developing value-added uses for these seed oils and flours as dietary sources of natural antioxidants and antiproliferative agents for optimal health. [Copyright &y& Elsevier]

Abstract: This study investigated the effect of a postharvest 1-methylcyclopropene (1-MCP) treatment, controlled atmosphere and storage time on the total antioxidant activity (TAA) and phenolic compounds in the peel and flesh of ‘Cripps Pink’ apples (Malus domestica Borkh.). Preclimacteric apples were harvested and treated with 1-MCP then stored in normal atmosphere (NA) or controlled atmosphere (CA) at 0°C for up to 160days. In general, the level of phenolics decreased by 9% in the peel and significantly increased twofold in the flesh during cold storage, regardless of storage atmosphere or 1-MCP treatment. However, treatment with 1-MCP resulted in significantly lower concentrations of chlorogenic acid and procyanidin B2 in apple flesh, and catechin and epicatechin in the peel compared to the control fruits. There was no significant effect of CA on the phenolic compounds during long-term storage, except for quercetin 3-galactoside and quercetin 3-glucoside, which both significantly increased under CA storage. Total antioxidant activity (TAA) is an important nutritional attribute of apples in the human diet. The results showed that TAA in the peel tissue was about eight times higher than that of the flesh, with mean values of 4.75gTE/kgFW and 0.56TE/kgFW, respectively. The TAA in both the peel and flesh tissue increased significantly during storage by 40% and 70%, respectively. The storage atmosphere did not significantly affect TAA in either the peel or flesh, whilst the 1-MCP treatment significantly reduced the TAA in the peel tissue only. These results show the beneficial combined effects of pre-storage 1-MCP treatment and CA on ‘Cripps Pink’ apple phenolic composition and antioxidant capacity during long term storage. [Copyright &y& Elsevier]

Abstract: Curry leaf (Murraya koenegii) is a common flavouring agent in Indian foods. This study characterised the flavonol profile of curry leaf extracted with different solvents and the relative antioxidant capacity of these extracts by quantifying phenolic constituents. Flavonols were extracted using ethanol, methanol, or acetone prior to identification and quantification using liquid chromatography coupled to atmospheric pressure chemical ionisation (APCI) mass spectrometry in tandem mode (LC-MS–MS) with negative ion detection. Major curry leaf flavonols included myricetin-3-galactoside, quercetin-O-pentohexoside, quercetin-3-diglucoside, quercetin-3-O-rutinoside, quercetin-3-glucoside, quercetin-3-acetylhexoside, quercetin-O-xylo-pentoside, kaempferol-O-glucoside, and kaempferol-aglucoside. Lag-time and TBARS tests demonstrated that curry leaf phenolics prevent cupric-ion induced oxidation of LDL. The best extraction yield was obtained with 80% ethanol. Acetone extracts provided better antioxidant activity expressed as increased lag-time formation, than did ethanol or methanol extracts. Curry leaf is a rich source of flavonols that have biological activity in vitro and further studies are warranted in regards to the potential health benefits and identification of the novel flavonols whose identities remain unknown. [Copyright &y& Elsevier]

Abstract: This work demonstrated similarities and differences in quantifying many grape quality components (>45 compounds) that were extracted from berries by three distinct preparations, before being analysed by eight spectrophotometric and HPLC methods. All sample extraction methods were appropriate for qualitative results only. Different extraction procedures showed altered component composition in ‘Pinot noir’ berries, possibly due to the localisation of the compounds of interest within the grape and how those compounds were extracted from the berry. Sample extraction is an often-overlooked part of berry evaluations, but this study illustrates that it should be carefully considered prior to berry component analysis for its influence upon measurements. [ABSTRACT FROM AUTHOR]

Abstract: Commercial buckwheat flours were investigated for their antioxidant activities, free, and bound phenolic compositions using spectrophotometer, LC–ESI-IT-MS, and LC–ESI-Q-TOF-MS. Farinetta flour contained the highest free and bound phenolic contents, followed by Supreme, whole buckwheat, and Fancy flour, respectively. The 50% ethanol extraction achieved significantly higher free phenolic content compared with water and absolute alcohol. The absolute ethanol extraction contained considerable more bound phenolic and flavonoid compounds. A high extraction temperature increased the phenolic contents. The optimal solvent to solids ratio was 50:1, and the optimal extraction time was 5h for flavonoids. The spectral method was reproducible for analysing the total flavonoid contents. The LC–ESI-Q-TOF-MS studies on whole buckwheat flour showed that p-coumaric and gallic acids were found in the bound phenolics along with isoquercitrin but were not present in the free phenolic compounds. The free flavonol-glycosides were found in whole buckwheat flour but not in any other buckwheat flours. [Copyright &y& Elsevier]

Abstract: The calyx of the roselle plant has long been recognised as a source of antioxidants. The objective of this study was to evaluate antioxidant activity, free radical-scavenging and total phenolic content in other parts of the roselle plant. Roselle seed extracts were found to have the highest antioxidant activity and strongest radical-scavenging activity of all plants tested. Methanol extracts showed a positive correlation between phenolic content and antioxidant activity, as measured by β-carotene bleaching assay and DPPH radical-scavenging activity. The antioxidant efficacy of roselle seeds in a whole food system was investigated by testing the effect on lipid oxidation in cooked beef patties stored at 4°C for 14days. Results showed that patties treated with roselle seeds had reduced lipid oxidation compared to patties treated with BHT. This study suggests that roselle seeds have the potential to be used as food antioxidants. [Copyright &y& Elsevier]

Abstract: Extracts from 11 vegetables of Indonesian origin were screened for flavonoid content, total phenolics, and antioxidant activity. The flavonols myricetin, quercetin, and kaempferol and flavones luteolin and apigenin were quantified by HPLC. Flavonoid content in mg/100g fresh weight (fw) was apparently initially reported for Cosmos caudatus H.B.K. (52.19), Polyscias pinnata (52.19), Pluchea indica Less. (6.39), Nothopanax scutellarius (Burm.f.) Merr (5.43), Talinum triangulare (Jacq.) Willd. (3.93), Pilea melastomoides (Poir.) Bl. (2.27), and Etlingera elatior (Jack) R.M.Sm (1.18). The flavonoid content of the vegetables studied were mainly quercetin and kaempferol and ranged from 0.3 to 143mg/100g fw, with the highest level found in Sauropus androgynus (L) Merr. C. caudatus H.B.K. had the greatest total phenols among the vegetables analysed, with 1.52mgGAE/100gfw. P. indica Less. and C. caudatus H.B.K. had the highest antioxidant activity as measured by ferric cyanide reducing power, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) scavenging, and inhibition of linoleic acid oxidation. Therefore, S. androgynus (L) Merr, C. caudatus H.B.K., and P. pinnata were identified as potentially rich sources of dietary flavonoids and antioxidants. [Copyright &y& Elsevier]

Abstract: Characterisation of cranberry compound biological activity is constrained by limitations in isolation methodology. A single rapid procedure for polyphenolic isolation was developed using semi-preparative-HPLC. Non-flavonoid compounds were removed by pre-purification procedures prior to semi-preparative-HPLC. Fractions were analysed to ascertain purity (99%) with HPLC and ESI mass spectrometric detection in negative ion mode and on-line diode array ultraviolet–visible spectroscopy. Isolated cranberry flavonols included quercetin-3-galactoside, quercetin-3-glucoside, quercetin-3-rhamnoside, myricetin-3-galactoside, myricetin-3-arabinofuranoside, and quercetin-3-O-(6″-p-benzoyl)-β-galactoside. Proanthocyanidin isolates contained monomers, dimers, trimers, and larger polymers. Anthocyanins consisted largely of galactoside and arabinoside conjugates of cyanidin and peonidin. Identities were confirmed using 1D-NMR- and 2D-NMR-spectrometry as well as reference standards. Flavonol fractions exhibited the highest antioxidant activity in a dosedependent manner, while the anthocyanin fraction exhibited the least activity. Biological activity studies of cranberry phenolics will benefit from the improved isolation procedures described in this study and the confirmation of antioxidant activities of various cranberry constituents. [Copyright &y& Elsevier]

Abstract: The antioxidative phytochemicals in grains, vegetables, fruits and medicinal plants have received increasing attention for their potential role in prevention of human diseases. The methanol extracts of the leaves of eleven Ficus species growing in Egypt were subjected to free radical scavenging activity using 1,1-diphenyl picrylhydrazyl (DPPH ) method. Six methanol extracts of six species showed high activity in order: Ficus lyrata Warb.> Ficus afzelli G.> Ficus nitida L.> Ficus virens Ait.> Ficus sycomorus L.> Ficus decora Hort. with SC50 38.37, 60.22, 61.67, 74.00, 79.50 and 81.62μg/ml, respectively. The free radical scavenging activity of different fractions obtained from successive fractionation of the six methanol extracts with organic solvents of different polarities; petroleum ether, CHCl3, EtOAc and n-BuOH; showed that, the EtOAc and n-BuOH fractions have the high activity with SC50 <50μg/ml whereas petroleum ether and CHCl3 fractions have weak activity at SC50 >200 and 100μg/ml, respectively. The EtOAc and n-BuOH fractions of F. lyrata showed the strongest free radical scavenging activity on DPPH with SC50 =8.27 and 12.14μg/ml, respectively and also the highest antioxidant capacity monitored by phosphomolybdenum method (928.48 and 728.53mg equivalent to ascorbic acid/g extract). Preliminary phytochemical investigation of the six active EtOAc and n-BuOH fractions guided by review of literatures of this genus showed that phenolic compounds constitute the major components of it. The total phenolic, tannin, flavonoid and flavonol contents of the six active EtOAc and n-BuOH fractions were measured using the well established methods. Linear correlation between the total antioxidant capacity of the six active EtOAc and n-BuOH fractions and the total phenolic and flavonoid contents were observed. More in vivo and in vitro studies along with detailed photochemical investigation are needed in the hope to can use these species (crude extract, fractions, sub-fractions or pure compounds) in the prevention and therapies of diseases in which oxidants or free radicals are involved. [Copyright &y& Elsevier]

Abstract: The objectives of this study were to determine the phenolic and anthocyanin contents in black soybean Mallika and Cikuray variety seed coat extract and to examine antioxidant activity of extract against DPPH radical and LDL oxidation. Black soybean seed coat of Mallika (M) and Cikuray (C) was extracted using methanol-1%HCl. The phenolic and anthocyanin contents were determined with Folin–Ciocalteu and pH differential methods, respectively. Individual anthocyanidins were identified with HPLCdiode array detector, and antioxidant activity was examined, using DPPH and TBARS assay with LDL as the oxidation substrate. BHT and rutin were used as antioxidant references. The phenolic content in M and C were 8.15±0.23 and 6.46±0.11gGAE/100g, respectively. The anthocyanin contents were 11.36±0.12 and 1.45±0.13g/100g, respectively. Cyanidin, delphinidin, and pelargonidin were found as individual anthocyanidins. The optimum DPPH radical scavenging capacity (%) of M and C were 92.78% and 91.50%, respectively, BHT and rutin were 77.0% and 91.94%, respectively. The optimum inhibition of TBARS formation from M and C were 37.10 and 30.37nmol MDA equivalents/g LDL protein, respectively, and rutin were 30.10nmol MDA equivalents/g LDL protein, respectively. These results suggest that black soybean seed coat has high levels of phenolic and anthocyanin, and also demonstrated considerable antioxidant activity of black soybean seed coat. [Copyright &y& Elsevier]

Abstract: Arils from six pomegranate (Punica granatum L.) cultivars obtained from various sites from the Mediterranean region of Turkey were evaluated for their chemical and antioxidant properties. These properties included total phenolics (TP), total monomeric anthocyanins (TMA), soluble solids (TSS), titratable acidity (TA), individual sugars and organic acids. Antioxidant capacities of arils were determined by both the ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays. The antioxidant capacities averaged 5.60 and 7.35mmol TE/l by the TEAC and FRAP methods. Variability among cultivars was greatest for TMA content (CV 132%); individuals ranged from 6.1 to 219mg cy3-Glucl−1. TP means averaged 1507mg GAE/l. Levels of FRAP, TEAC, TP, and TMA were strongly correlated (r =0.82–0.96). The major sugars were fructose (6.4g/100ml) and glucose (6.8g/100ml), the major acids were citric (1.78g/100ml) and malic (0.12g/100ml). [Copyright &y& Elsevier]

Abstract: Frequently, a delay or lack of lactic acid fermentation occurs during the processing of Spanish-style green olives, in particular of the Manzanilla variety. Many variables can affect the progress of fermentation such as temperature, nutrients, salt concentration, antimicrobials in brines, and others. In this study, it was demonstrated that an inappropriate alkaline treatment (low NaOH strength and insufficient alkali penetration) allowed for the presence of several antimicrobial compounds in brines, which inhibited the growth of Lactobacillus pentosus. These substances were the dialdehydic form of decarboxymethyl elenolic acid either free or linked to hydroxytyrosol and an isomer of oleoside 11-methyl ester. Olive brines, from olives treated with a NaOH solution of low concentration up to 1/2 the distance to the pit, contained these antimicrobials, and no lactic acid fermentation took place in them. By contrast, a more intense alkaline treatment (2/3 lye depth penetration) gave rise to an abundant growth of lactic acid bacteria without any antimicrobial in brines. Therefore, the precise cause of stuck fermentation in Manzanilla olive brines was demonstrated for the first time and this finding will contribute to better understand the table olive fermentation process. [Copyright &y& Elsevier]

Abstract: An activity-directed fractionation and purification process was used to identify the antioxidative components of emblica fruit. Dried fruit of emblica was extracted with methanol and then partitioned by ethyl ether, ethyl acetate, butanol and water. The ethyl acetate fraction showed the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity among four fractions. The ethyl acetate fraction was then subjected to separation and purification using Sephadex LH-20 chromatography and reverse-phase high-performance liquid chromatography (HPLC). Six compounds were identified to be geraniin (1), quercetin 3-β-d-glucopyranoside (2), kaempferol 3-β-d-glucopyranoside (3), isocorilagin (4), quercetin (5), and kaempferol (6), respectively, by spectral methods, 1H and 13C nuclear magnetic resonance (NMR) spectroscopy, ultraviolet–visible (UV–Vis) spectrophotometry and mass spectroscopy (MS), and comparison with literatures. Compounds 2–4 and 6 were identified from emblica fruit for the first time. Furthermore, the antioxidant activities of purified compounds were screened for their antioxidative potential using lipid peroxidation and DPPH systems. All the purified compounds showed strong antioxidant and radical scavenging activities. Amongst, geraniin showed the highest antioxidant activity (4.7 and 65.7μM of IC50 values for DPPH and lipid peroxidation assay, respectively) than other purified compounds. [Copyright &y& Elsevier]

Abstract: The objective of this study was to evaluate the antioxidant activity of cultivated fruiting bodies of an endophytic Xylaria sp. (strain number YX-28), from Ginkgo biloba. The results indicated that the methanol extract exhibited strong antioxidant capacity in both 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis and β-carotene–linoleic acid model system. Total phenolic and flavonoid contents extracted by different solvents were determined using Folin–Ciocalteu procedure and the flavonoid–aluminium method. The results showed that total phenolic and flavonoid contents were the highest in methanol extract (54.51±1.05mg gallic acid equivalent/g dry weight and 86.76±0.58mg rutin equivalent/g dry weight), while the hexane extract was the lowest (9.71±0.57mg GAE/gdw and 10.14±0.76mg RE/gdw, respectively). The correlation coefficients from regression analysis showed a positive relationship between total phenolic content in the extracts and DPPH activity (R 2 =0.7336), as well as between total flavonoid content and DPPH activity (R 2 =0.9392). Furthermore, GC/MS method was used to confirm the presence of phenolics with antioxidant activity in the methanol extract and resulted in the identification of 41 compounds, esters, phenolics, alkanes, carboxylates and alcohols being the main components. In conclusion, cultivated fruiting bodies of Xylaria sp.YX-28 may have potential as natural antioxidant. [Copyright &y& Elsevier]

Ethanol extracts of Chardonnay grape and black raspberry seed flours were evaluated for their capacity to suppress lipid oxidation, preserve important fatty acids, and inhibit microbial growth. They were also tested for radical scavenging activity against DPPH and peroxyl radicals as reflected in oxygen radical absorbance capacity (ORAC), and total phenolic content (TPC). Both tested seed flour extracts suppressed lipid oxidation and rancidity development in fish oil. Black raspberry seed flour extract significantly reduced the degradation of biologically important n − 3 PUFA under accelerated oxidative conditions. Black raspberry and Chardonnay seed flour extracts at 165 and 160 μg seed flour equivalents/mL, respectively exhibited bacteriocidal activity against Escherichia coli and growth inhibition of Listeria monocytogenes under experimental conditions. Both seed flour extracts exhibited DPPH radical quenching activity and Chardonnay had the stronger ORAC of 663 μmol Trolox equivalents per gram seed flour and the higher TPC of 99 mg gallic acid equivalents/g flour. The data from this study suggest the potential for developing natural food preservatives from these seed flours for improving food stability, quality, safety, and consumer acceptance. [Copyright &y& Elsevier]

Abstract: The air-dried fruit hulls of Garcinia mangostana Linn. were extracted with 70% MeOH, and then partitioned into the n-BuOH fractions. Furthermore, three major phenolic components related to their antioxidant activities were purified by silica gel column chromatography and Sephadex LH-20 and then identified as P1 (1,3,6,7-tetrahydroxy-2,8-(3-methyl-2-butenyl)), P2 [1,3,6-trihydroxy-7-methoxy-2,8-(3-methyl-2-butenyl) xanthone] and P3 (epicatechin) using UV–visible spectrophotometry, IR spectrophotometry and NMR spectroscopy, respectively. The antioxidant activities of three major phenolics were evaluated using different tests, including the free radical scavenging capability and total antioxidant activity in a linoleic acid peroxidation. These three phenolic compounds exhibited different antioxidant activities in these antioxidant tests. The hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capabilities and the activity against linoleic acid peroxidation of P1 were greater than those of P2 and P3, while the superoxide anion radical scavenging activity of P3 was greater than that of P1, but was close to that of P2 or α-tocopherol. An activity-guided isolation and purification process was used to identify the components showing the strong DPPH radical scavenging activity from G. mangostana Linn. [Copyright &y& Elsevier]

Abstract: Fractions enriched in phenolic acids (Fraction 1), anthocyanins (Fraction 2), flavonols (Fractions 3 and 4) and proanthocyanidins (Fractions 5 and 6) were prepared from cranberry powder using Sephadex LH-20 chromatography. Fractions 2, 3, 4, and 5 had nearly equivalent reactivity in the total phenolate assay employed per mg dry weight of each fraction while Fractions 1 and 6 were less reactive. The ability of cranberry fractions to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals as well as their inhibitory effects on hemoglobin (Hb)-mediated lipid oxidation in washed cod muscle were assessed. Addition of cranberry fractions at a level of 74μmol quercetin equivalents per kg of washed cod muscle extended the induction time of thiobarbituric acid reactive substances (TBARS) formation in the order: Fraction 1, Fraction 3, Fraction 4>Fraction 2>Fraction 5>Fraction 6. This suggests that oligomeric polyphenols (e.g., proanthocyanidins) were least effective at inhibiting Hb-mediated lipid oxidation in washed cod muscle compared to the other classes of polyphenolics in cranberry. The ability of the different cranberry fractions to scavenge DPPH radicals did not reflect their relative ability to inhibit lipid oxidation in the washed cod muscle system. Quercetin was tentatively identified as a component in cranberry that was especially effective at inhibiting Hb-mediated lipid oxidation. The ability of flavonol and proanthocyanidin-enriched fractions to inhibit Hb-mediated lipid oxidation in spite of efforts to wash away the added polyphenolics prior to Hb addition indicated these classes of polyphenolics had binding affinities for insoluble components of washed cod muscle. [Copyright &y& Elsevier]