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Summary: Apple pomace (APP) is the main by‐product in apple processing industry with abundant functional components. To improve the APP economic value, superfine grinding (SG) was used as an effective processing method. The result showed that SG provided great uniformity and particle size of APP. Also, with SG treatment, the water‐holding capacity and oil‐holding capacity increased from 7.50 to 8.13 g g−1 and from 2.07 to 3.81 g g−1, respectively. Furthermore, SG enhanced the sensory properties by increasing the brightness, yellowness and sweetness and decreasing the sourness and bitterness of APP. For functional properties, SG increased total phenols content, total flavonoids content and the soluble dietary fibre from 5.83 to 8.86 mg g−1, from 4.39 to 6.43 mg g−1 and from 8.50% to 14.51%, respectively. Therefore, SG improved the physicochemical, sensory and functional characteristics of APP powder. The results would provide important information for applying SG techniques in processing APP or other fruit by‐products for future commercial market purposes. [ABSTRACT FROM AUTHOR]

Summary: Clitoria ternatea (CT) petals have a high content of polyphenolic compounds, including anthocyanins, which protect against lipid oxidation. This research evaluated total phenolic content, total anthocyanin content and antioxidant activity of CT extracts obtained using distilled water, methanol, and/or water‐methanol combination (1:1) solvents after 6, 12 and 24 h soaking times. The predominant bioactive compounds of CT petals were kaempferol 3‐neohesperidoside (462.63 mg per 100 g), caffeoylmalic acid (137.59 mg per 100 g), and kaempferol 3‐(2G‐rhamnosylrutinoside) (129.28 mg per 100 g). The capacity of each solvent‐type extract obtained from 6 h soaking time to inhibit cholesterol oxidation was determined after 24 and 48 h in an emulsion model. At 6 h soaking time, the combination‐solvent yielded an extract with the highest anthocyanin content (63.9 μg mL−1) and inhibited 89.8% of 7‐ketocholesterol production in emulsion, compared to the control. This study demonstrated that CT petal extracts can enhance health benefits and lengthen shelf life of emulsion‐type products. Ability of Clitoria ternatea petal extracts to inhibit cholesterol oxidation (7‐KC) in an emulsion after 24 and 48 hours. [ABSTRACT FROM AUTHOR]

The hydrophilic phenolics, lipophilic tocopherols, phytosterols and fatty acids in butterfly pea seeds and petals were determined. The seeds had fifteen phenolics; of them, sinapic acid, epicatechin and hydroxycinnamic acid derivative concentrations were above 0.5 mg g-1. The petals contained a group of ternatins, flavone glycosides and delphinidin derivatives. Both the seeds and petals had four phytosterols and α- and γ-tocopherols. However, the level of β-sitosterol or γ-tocopherol in the seeds was much higher than in the petals. Linoleic acid was the most abundant fatty acid in the seeds and petals, while phytanic acid was found in the petals. The effect of lipophilic and hydrophilic extracts of the seeds [lipophilic extract of the butterfly pea seeds (LBS) and hydrophilic extract of butterfly pea seeds (HBS)] and petals [lipophilic extract of the butterfly pea petals (LBP) and hydrophilic extract of butterfly pea petals (HBP)] on decreased HEp-2 human carcinoma cell viability was evaluated. The effect of HBS or HBP on decreased cancer cell viability was much higher than that of either LBS or LBP, while HBS showed significantly higher effect than HBP. The results indicated that butterfly pea seed and petal extracts could have the potential in functional food development. [ABSTRACT FROM AUTHOR]