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Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet. [ABSTRACT FROM AUTHOR]

Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients. [ABSTRACT FROM AUTHOR]

The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter). The content of lipophilic vitamins and carotenoids (analyzed via HPLC-MS) and the variation of total phenolic content (TPC), and antioxidant capacity (via Folin–Ciocalteu and DPPH assays) have evidenced that cooking with the direct solar oven allows to preserve some nutrients (i.e., tocopherols) and, sometimes, to enhance nutraceutical properties of vegetables (for example, solar oven-cooked eggplants showed 38% higher TPC compared to electric oven cooked sample) and meats. The specific isomerization of all-trans-β-carotene to 9-cis was also detected. The use of a UV filter is advisable to avoid UV drawbacks (for instance, a significant carotenoid degradation) without losing the beneficial effects of the other radiations. [ABSTRACT FROM AUTHOR]

Plant extracts and essential oils have a wide variety of molecules with potential application in different fields such as medicine, the food industry, and cosmetics. Furthermore, these plant derivatives are widely interested in human and animal health, including potent antitumor, antifungal, anti-inflammatory, and bactericidal activity. Given this diversity, different methodologies were needed to optimize the extraction, purification, and characterization of each class of biomolecules. In addition, these plant products can still be used in the synthesis of nanomaterials to reduce the undesirable effects of conventional synthesis routes based on hazardous/toxic chemical reagents and associate the properties of nanomaterials with those present in extracts and essential oils. Vegetable oils and extracts are chemically complex, and although they are already used in the synthesis of nanomaterials, limited studies have examined which molecules are effectively acting in the synthesis and stabilization of these nanostructures. Similarly, few studies have investigated whether the molecules coating the nanomaterials derived from these extracts and essential oils would bring benefits or somehow reduce their potential activity. This synergistic effect presents a promising field to be further explored. Thus, in this review article, we conducted a comprehensive review addressing the main groups of molecules present in plant extracts and essential oils, their extraction capacity, and available methodologies for their characterization. Moreover, we highlighted the potential of these plant products in the synthesis of different metallic nanomaterials and their antimicrobial capacity. Furthermore, we correlated the extract's role in antimicrobial activity, considering the potential synergy between molecules from the plant product and the different metallic forms associated with nanomaterials. [ABSTRACT FROM AUTHOR]

Brassica incana subsp. raimondoi is an endemic taxon present in a restricted area located on steep limestone cliffs at an altitude of about 500 m a.s.l. in eastern Sicily. In this research, for the first time, studies on the phytochemical profile, the antioxidant properties in cell-free and cell-based systems, the cytotoxicity on normal and cancer cells by 3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide (MTT) assay, and on Artemia salina Leach, were performed. The total phenolic, flavonoid, and condensed tannin contents of the leaf hydroalcoholic extract were spectrophotometrically determined. Ultra-performance liquid chromatography—tandem mass spectrometer (UPLC-MS/MS) analysis highlighted the presence of several phenolic acids, flavonoids, and carotenoids, while High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) identified various kaempferol and isorhamnetin derivatives. The extract exhibited different antioxidant properties according to the five in vitro methods used. Cytotoxicity by MTT assay evidenced no impact on normal human fibroblasts (HFF-1) and prostate cancer cells (DU145), and cytotoxicity accompanied by necrotic cell death for colon cancer cells (CaCo-2) and hepatoma cells (HepG2), starting from 100 μg/mL and 500 μg/mL, respectively. No cytotoxic effects were detected by the A. salina lethality bioassay. In the H2O2-induced oxidative stress cell model, the extract counteracted cellular reactive oxygen species (ROS) production and preserved non-protein thiol groups (RSH) affected by H2O2 exposure in HepG2 cells. Results suggest the potential of B. incana subsp. raimondoi as a source of bioactive molecules. [ABSTRACT FROM AUTHOR]

Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way. [ABSTRACT FROM AUTHOR]

A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB. [ABSTRACT FROM AUTHOR]

The apple fruit is one of the most widely cultivated temperate fruits and a rich source of bioactive compounds. Since a growing number of consumers are increasingly seeking safe and healthy food production, organic apple production provides this possibility. In this study, the content of bioactive compounds in organic apples depending on temperature and storage time were determined. 'Chopin' apples were stored for 7, 14 and 21 days at 5 °C and 20 °C. All analyses were performed using the HPLC method. The control samples of fresh apples contained the highest content of vitamin C (21.87 mg/100 g FW), L-ascorbic (11.50 mg/100 g FW), DHA (10.37 mg/100 g FW), total carotenoids (2.82 mg/100 g FW), β-carotene (0.21 mg/100 g FW) and lutein (2.41 mg/100 g FW). Samples stored at 20 °C had the highest content of total carotenoids and lutein, but samples stored at 5 °C contained the most β-carotene and zeaxanthin. Apples stored at 20 °C contained significantly more chlorophyll a (0.05 g/100 g FW). The samples stored at 5 °C contained the most total polyphenols. Samples stored for 14 days were characterized by the highest content of total flavonoids. Samples stored for 21 days were characterized by the highest content of epigallocatechin and quercetin-3-O-rutinoside, but the highest content of quercetin and kaempferol was found in control samples. The highest content of total flavonoids was found in apples stored at 5 °C. [ABSTRACT FROM AUTHOR]

Aesculus flowers and leaves are an excellent source of bioactive compounds, including flavanols, phenolic acids, and anthocyanins, and the leaves also contain antioxidant carotenoids and chlorophylls. The aim of this study was to analyse and compare the amounts of bioactive compounds present in Aesculus hippocastanum and Aesculus × carnea flowers and leaves over two years. These two species from six independent locations (parks and green areas) located in Warsaw were assessed in this study. The dry matter by the scale method and polyphenol, carotenoid, and chlorophyll content by the HPLC method of the flowers and leaves was evaluated. Red horse chestnut flowers contained significantly more total carotenoids (40.6 µg/g FW) and chlorophylls (36.9 µg/g FW) than horse chestnut flowers, and red horse chestnut flowers contained higher levels of anthocyanins (5.41 µg/g FW) than other species. We observed that horse chestnut flowers were characterized by a higher total polyphenols concentration (9.45 µg/g FW) compared to red horse chestnut flowers. In addition, the analysis of leaves showed that all quality parameters were higher in red horse chestnut species. Five individual anthocyanins were identified in both species' flowers, but a higher concentration was found in red horse chestnut flowers, and pelargonidin-3-O-glucoside was the predominant form among a pool of total anthocyanins. In both experimental years, leaves (109.25 mMol/100 g FW and 112.0 mMol/100 g FW) were characterized by a higher antioxidant activity than flowers (27.0 mMol/100 g FW and 27.5 mMol/100 g FW). [ABSTRACT FROM AUTHOR]

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave–convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2–30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2–4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color. [ABSTRACT FROM AUTHOR]

Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids. [ABSTRACT FROM AUTHOR]

The antioxidant activity of food compounds is one of the properties generating the most interest, due to its health benefits and correlation with the prevention of chronic disease. This activity is usually measured using in vitro assays, which cannot predict in vivo effects or mechanisms of action. The objective of this study was to evaluate the in vivo protective effects of six phenolic compounds (naringenin, apigenin, rutin, oleuropein, chlorogenic acid, and curcumin) and three carotenoids (lycopene B, β-carotene, and astaxanthin) naturally present in foods using a zebrafish embryo model. The zebrafish embryo was pretreated with each of the nine antioxidant compounds and then exposed to tert-butyl hydroperoxide (tBOOH), a known inducer of oxidative stress in zebrafish. Significant differences were determined by comparing the concentration-response of the tBOOH induced lethality and dysmorphogenesis against the pretreated embryos with the antioxidant compounds. A protective effect of each compound, except β-carotene, against oxidative-stress-induced lethality was found. Furthermore, apigenin, rutin, and curcumin also showed protective effects against dysmorphogenesis. On the other hand, β-carotene exhibited increased lethality and dysmorphogenesis compared to the tBOOH treatment alone. [ABSTRACT FROM AUTHOR]

This study aimed at assessing the composition of bioactive compounds, including ascorbic acid, carotenoids and polyphenols, the volatile compound profile and the antioxidant activity of red arils (RAs) of Taxus baccata L. grown in diverse locations in Poland. Among the carotenoids assayed in high quantities (3.3–5.42 μg/g), the lycopene content (2.55–4.1 μg/g) was remarkably higher than that in many cultivated fruits. Samples collected from three sites were distinguished by higher amounts of ascorbic acid (125 mg/100 g, on average) than those found in many cultivated berries. Phenylpropanoids quantitatively dominated among the four groups of phenolic compounds. Chromatographic separation enabled the detection of two phenylpropanoid acids: ferulic and p-coumaric. Irrespectively of the growth site, RAs contained substantial amounts of (-)-epicatechin (1080 μg/100 g, on average). A higher ability to scavenge DPPH● and ABTS●+ radicals was found in the hydrophilic fraction of RAs from two sites (Warsaw and Koszalin) compared with the other two sites. The volatile compound profile of RAs was dominated by alcohols, followed by ketones, esters and aldehydes. The presence of some volatiles was exclusively related to the specific growth site, which may be regarded as a valuable indicator. The combination of bioactive and volatile compounds and the fairly good antioxidant potential of RAs render them an attractive source for preparing functional foods. [ABSTRACT FROM AUTHOR]

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species. [ABSTRACT FROM AUTHOR]

Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtained in this way contain more bioactive compounds, such as carotenoids and polyphenols. The aim of this study was to measure and identify carotenoids and polyphenols in different paprika samples (sweet, hot, smoked, and chili) obtained by organic and conventional production. Quantitative and qualitative carotenoid and polyphenols analysis showed that the experimental samples contained different concentrations of these compounds. [ABSTRACT FROM AUTHOR]

Oral carotenoids and polyphenols have been suggested to induce photo-protective effects. The aim of the study was to test whether the combination of carotenoids and polyphenols produce greater protective effects from UV-induced damage to skin cells. Such damage is characterized by inflammation and oxidative stress; thus, the photo-protective effect can be partially explained by modulating the nuclear factor kappa B (NFκB) and antioxidant response element/Nrf2 (ARE/Nrf2) transcription systems, known as important regulators of these two processes. Indeed, it was found in keratinocytes that carotenoids and polyphenols inhibit UVB-induced NFκB activity and release of cytokine IL-6. A combination of tomato extract with rosemary extract inhibited UVB-induced release of IL-6 more than each of the compounds alone. Moreover, this combination synergistically activated ARE/Nrf2 transcription systems. Inflammatory cytokines such as IL-6 and TNFα induce the expression of matrix metalloproteinases (MMPs), which leads to collagen breakdown; thus, it is important to note that carnosic acid reduced TNFα-induced MMP-1 secretion from human dermal fibroblasts. The in vitro results suggest beneficial effects of phytonutrient combinations on skin health. To assure that clinical experiments to prove such effects in humans are feasible, the human bioavailability of carotenoids from tomato extract was tested, and nearly a twofold increase in their plasma concentrations was detected. This study demonstrates that carotenoids and polyphenols cooperate in balancing UV-induced skin cell damage, and suggests that NFκB and ARE/Nrf2 are involved in these effects. [ABSTRACT FROM AUTHOR]

Oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) have long been known for their organoleptic properties. Both plants are widely used in cuisine worldwide in fresh and dried form and as a pharmaceutical raw material. The study aimed to assess if the type of cultivation influenced chosen chemical parameters (total polyphenols by Folin-Ciocalteu method; carotenoids and chlorophyll content by Lichtenthaler method), antimicrobial activity (with chosen reference microbial strains) and shaped cytotoxicity (with L929 mouse fibroblasts cell line) in water macerates of dry oregano and thyme. Polyphenols content and antimicrobial activity were higher in water macerates obtained from conventional cultivation (independently from herb species), unlike the pigments in a higher amount in macerates from organic herbs cultivation. Among all tested macerates stronger antimicrobial properties (effective in inhibiting the growth of Pseudomonas aeruginosa, Bacillus cereus and Salmonella enteritidis) and higher cytotoxicity (abilities to diminish the growth of L929 fibroblasts cytotoxicity) characterized the conventionally cultivated thyme macerate. [ABSTRACT FROM AUTHOR]

The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans) and microgreens (kale, radish, beetroot, green peas, amaranth). Moreover, antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC)), in vitro anti-diabetic potential (inhibition of α-amylase and α-glucosidase), and anti-obesity (pancreatic lipase) and anti-cholinergic (acetylcholinesterase and butyrylcholinesterase) activity were evaluated. The results of this study show that sprouts are effective in antioxidant capacity as a result of a high content of polyphenols and L-ascorbic acid. Additionally, sprouts are better sources of amino acids, pectins and sugars than microgreens. Microgreens were characterized by high content of carotenoids and chlorophylls, and organic acid, without any sugars, exhibiting higher anti-diabetic and anti-cholinergic activity than sprouts. Some selected sprouts (broccoli, radish, lentil) and microgreens (radish, amaranths, kale) should be used daily as superfoods or functional food. [ABSTRACT FROM AUTHOR]

Although hemp seed (HS) oil is characterized by more than 80% polyunsaturated fatty acids (PUFAs), a very high ω-6-to-ω-3 ratio is not a popular commodity. The aim of this work was to provide useful data about the bioactive components and cannabidiolic acid content in thirteen different commercial hemp seed oils. The investigated HS oils showed a good ω-6/ω-3 ratio, ranging from 1.71 to 2.27, massively differed in their chlorophylls (0.041–2.64 µg/g) and carotenoids contents (0.29–1.73 µg/g), as well as in total phenols (22.1–160.8 mg Gallic Acid Equivalents (GAE)/g) and tocopherols (3.47–13.25 mg/100 g). Since the high content of PUFAs in HS oils, photo-oxidative stability was investigated by determining the Thiobarbituric Acid Reactive Substances (TBARS) assay and extinction coefficient K232 and K270 after the photo-oxidative test. The percentage of increase in K232 and K270 ranged from 1.2 to 8.5% and from 3.7 to 26.0%, respectively, indicating good oxidative stability, but TBARS showed a 1.5- to 2.5-fold increase in oxidative behavior when compared to the initial values. Therefore, the diversity in bioactive compounds in HS oils, and their high nutritional value, suggest the need for a disciplinary booklet that well defines agronomic and post-harvest management conditions for achieving a good food objective. [ABSTRACT FROM AUTHOR]

The studies of plant bacterial endophytes, colonizing the plant tissues without any signs of diseases, are essential for understanding of ecological interactions. The aim of our study is to detect microbiological contamination and to assess the antimicrobial, antioxidant activity, total phenolic, carotenoid content, genome size, and ploidy of non-cultivated Rosa canina sampled from urban areas. Samples of Rosa canina fruits were collected in three locations in Slovakia. The highest total viable count and the Enterobacteriaceae count in fruits were 4.32 log CFU/g and 4.29 log CFU/g, respectively. Counts of the mesophilic anaerobic sporulating bacteria, Pseudomonas spp., and of the microscopic fungi and yeasts were 3.00, 2.15 log CFU/g, 3.65 log CFU/g, and 2.76 log CFU/g, respectively. Regarding the antimicrobial activity, Escherichia coli and Klebsiela oxytoca were the most sensitive species among the assayed microorganisms to the treatment with the ethanolic extracts of Rosa canina fruits. The fruits were rich in bioactive compounds, polyphenols, and carotenoids, that could be related to their antioxidant activity. Genome sizes of analyzed samples ranged from 2.3 to 2.96. DNA-based fingerprinting obtained by iPBS markers of the Rosa canina var. lapidicola Heinr. Braun., was characterized by some distinctive inserted loci. An interdisciplinary study was performed for the dog roses from different parts of Slovakia that resulted in deeper characterization of this species. [ABSTRACT FROM AUTHOR]

Aging is accompanied by gradual accumulation of molecular damage within cells in response to oxidative stress resulting from adverse environmental factors, inappropriate lifestyle, and numerous diseases. Adequate antioxidant intake is a key factor of proper diet. The study aimed to assess the antioxidant/antiradical capacities of Cucurbita fruits (18 cultivars of the species: C. maxima Duch., C. moschata Duch., C. pepo L., and C. ficifolia Bouché) grown in central Europe. The analyses were based on the FRAP (ferric reducing antioxidant power), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2-diphenyl-1-picrylhydrazyl radical) assays. The content of phenolic compounds and β-carotene was evaluated with HPLC (high performance liquid chromatography), while the main macro- and micronutrients by ICP-OES (inductively coupled plasma mass spectrometry). The results revealed high intraspecies variability within the Cucurbita genus. The Japanese 'Kogigu' fruits were distinguished as extraordinary sources of phenolic compounds, including syringic and protocatechuic acids, catechin, and kaempferol. Another popular cultivar 'Hokkaido' exhibited the highest antioxidant and antiradical capacities. Most of the fruits proved to be rich sources of zinc and copper. The obtained data are discussed in the context of optimized nutrition of the elderly and suggest that Cucurbita fruits should become daily components of their diet. [ABSTRACT FROM AUTHOR]

Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry' flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols—1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids—555 mg GAE/100 g, cinnamic acids—425 mg caffeic acid equivalents (CAE)/100 g, flavonols—668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life. [ABSTRACT FROM AUTHOR]

Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves. [ABSTRACT FROM AUTHOR]

Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C. moschata species in terms of the bioactive compound content (carotenoids, phenolic acids, flavonols, minerals and vitamins) and to demonstrate whether the variety has an effect on the chemical composition. To date, no such extensive research has been carried out in this area. The research revealed that the pumpkin pulp had high content of carotenoids. In nearly all cases lutein was the most abundant carotenoid. Numerous phenolic acids and flavonols were also identified. All the cultivars contained gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, chlorogenic acid, caffeic acid, and rutin. The pumpkin pulp also contained alpha- and gamma-tocopherol. No beta- or delta-tocopherol was found. Potassium, calcium, and sodium were the most abundant minerals. The research also proved that the profile of bioactive compounds in the pumpkin pulp was considerably diversified and depended on the species and cultivar [ABSTRACT FROM AUTHOR]

The aim of the study was to analyze the chemical composition of new artichoke cultivars and hybrids and to assess their potential health-promoting properties. Polyphenols, carotenoids and chlorophylls were identified by liquid chromatography-photodiode detector-mass spectrometry/quadrupole time of flight (LC-PDA-MS/QTof) and quantified by ultra performance liquid chromatography-photodiode detector (UPLC-PDA). Sugar and organic acid profiles were prepared, and antioxidant capacity (ABTS, FRAP and ORAC) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase) and anticholinesterase (inhibition of acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE)) potentials were evaluated. The analyses revealed a highly varied content of bioactive compounds and great health-promoting potential significantly depending on a cultivar. The content of polyphenolic compounds ranged from 1681.49 ("Sambo") to 3638.91 ("Symphony") mg/100 g of dry weight (DW). "Blanca de Tudela" contained the highest amounts of carotenoids and chlorophylls (3761.91 mg/100 g DW) and exhibited high ABTS and ORAC capacity. Inhibition of antidiabetic enzymes was significant in cvs. "Symphony" and "Calico". Additionally, all tested cultivars and hybrids turned out to be effective inhibitors of neurodegenerative enzymes. [ABSTRACT FROM AUTHOR]

Nowadays, there is an increasing attention for nutraceuticals and, in general, bioactive compounds naturally present in food. Indeed, the possibility of preserving human health and preventing disease (e.g., cardiovascular diseases, cancer etc.) by the intake of healthy food is attractive for both consumers and food industries. In turn, research in this field was also prompted significantly, with the aim of characterizing these bioactive compounds and ascribe to them a specific activity. The bioactive compounds can belong to several chemical classes. However, their chemical diversity and presence in complex matrices, such as food, make it challenging both their isolation and characterization. To tackle this issue, efficient separation systems are needed, which are mainly based on chromatography. In this context, this mini-review aims to provide the reader with an overview of the most relevant and recent approaches for the separation of the most common bioactive compounds in food, in particular polyphenols, phenols, carotenoids, and peptides, by liquid chromatography approaches. [ABSTRACT FROM AUTHOR]