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159 results on '"Suleria, Hafiz A. R."'

5. An Optimization of the Extraction of Phenolic Compounds from Grape Marc: A Comparison between Conventional and Ultrasound-Assisted Methods.

Author

Liu, Ziyao, Wu, Hanjing, Holland, Brendan, Barrow, Colin J., and Suleria, Hafiz A. R.

Subjects
RESPONSE surfaces (Statistics), PHENOLS, BIOACTIVE compounds, FREE radicals, GRAPES, TANNINS
Abstract

The green extraction of total phenolic compounds, flavonoids, anthocyanins, and tannins from grape marc was optimized using response surface methodology. The extracts were characterized and analyzed using LC-ESI-QTOF-MS/MS, and free radical scavenging capacity was evaluated. An efficient green extraction method is crucial for improving the recovery rates of these high-value phytochemicals and for sustainably reusing wine by-products. Our study optimized parameters for both conventional and ultrasound-assisted extraction methods, including solution pH, extraction temperature, liquid-to-solvent ratio, and ultrasonic amplitude. The optimized conditions for conventional extraction were identified as 60% ethanol with a pH of 2, a solvent-to-solid ratio of 50:1, extraction time of 16 h at a temperature of 49.2 °C. For ultrasound-assisted extraction, the optimized conditions were determined as 60% ethanol with a pH of 2, a solvent-to-solid ratio of 50:1, and an amplitude of 100% for 5.05 min at a temperature of 60 °C. We also demonstrated that lowering the temperature to 49.5 °C improves the energy efficiency of the extraction process with a minor reduction in recovery rates. Considering all factors, ultrasound-assisted extraction is more suitable for efficiently recovering bioactive compounds from grape marc. [ABSTRACT FROM AUTHOR]

Published
2024
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12. Global issues in aquaculture.

Author

Dunshea, Frank R, Sutcliffe, Martin, Suleria, Hafiz A R, and Giri, Shiba S

Subjects
AQUACULTURE, FISH feeds, SUSTAINABLE aquaculture, ANIMAL nutrition, TRADITIONAL farming, SUSTAINABILITY, MARICULTURE
Abstract

The article presents the discussion on crucial role of aquaculture in meeting future global food demands and its potential for sustainable development amidst growing population pressures. Topics include the examination of aquaculture practices in South Asia, the challenges and opportunities of using alternative feed sources like insects; and the need for continued research and innovation to enhance food security and environmental sustainability.

Published
2024
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16. Editorial: Chemistry, toxicity, synthesis, biological and pharmacological activities of coumarins and their derivatives: recent advances and future perspectives.

Author

Olatunde, Ahmed, Tijjani, Habibu, Aremu, Adeyemi Oladapo, Rauf, Abdur, Suleria, Hafiz A. R., and Mubarak, Mohammad S.

Subjects
COUMARINS, COUMARIN derivatives, POISONS, ACUTE toxicity testing, G protein coupled receptors
Abstract

This editorial provides an overview of coumarins, which are natural compounds found in plants and fungi. It discusses their various uses in industries such as food, cosmetics, and pharmaceuticals due to their pleasant smell. The document focuses on the biological and pharmacological activities, toxicity, sources, and classification of coumarins, as well as their synthetic forms. It also includes research papers and reviews on the topic. The editorial highlights the potential use of coumarins as natural pesticides and their importance in promoting health and alleviating diseases. It emphasizes the need for more toxicity studies to ensure the safety of these compounds. The document specifically highlights the biological activities of daphnetin and scopoletin, two derivatives of coumarins, and recommends further research to confirm their documented effects and safety. [Extracted from the article]

Published
2024
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21. Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans.

Author

Tan, Yuanyuan, Wu, Hanjing, Shi, Linghong, Barrow, Colin, Dunshea, Frank R., and Suleria, Hafiz A. R.

Subjects
COFFEE beans, TIME-of-flight mass spectrometry, TANNINS, GAS chromatography/Mass spectrometry (GC-MS), PHENOLS, FERMENTATION
Abstract

Fermented coffee beans are believed to have significantly different compositions of phenolic and volatile compounds and physicochemical properties compared to unfermented coffee beans. This study evaluated the effects of fermentation on coffee beans at a commercially roasted level by characterizing their phenolic compounds and semi-quantifying their volatile compounds using liquid chromatography–electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and headspace/gas chromatography–mass spectrometry (HS-SPME-GC-MS). Coffee beans from two varieties of Coffea arabica, Geisha (G) and Bourbon (B), both fermented beans had higher contents of total phenolic compounds (G: 33.52 mg/g; B: 29.95 mg/g), total flavonoid (G: 0.42 mg/g; B: 0.35 mg/g), total tannins (G: 3.49 mg/g; B: 3.18 mg/g), and higher antioxidant potential in all assays. In total, 131 phenolic compounds were tentatively characterized via LC-ESI-QTOF-MS/MS, where 73 and 65 phenolic compounds were characterized from fermented Geisha and Bourbon, respectively. Regarding GC-MS, the fermented coffee beans had higher levels of phenols, pyrazines, furan, and furanic compounds. These findings substantiated that fermented coffee beans exhibit elevated levels of phenolic and volatile compounds and greater antioxidant activity, which could contribute to relatively higher nutritional values and organoleptic properties. [ABSTRACT FROM AUTHOR]

Published
2023
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28. Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review

Author

Shi, Min, primary, Gu, Jingyu, additional, Wu, Hanjing, additional, Rauf, Abdur, additional, Emran, Talha Bin, additional, Khan, Zidan, additional, Mitra, Saikat, additional, Aljohani, Abdullah S. M., additional, Alhumaydhi, Fahad A., additional, Al-Awthan, Yahya S., additional, Bahattab, Omar, additional, Thiruvengadam, Muthu, additional, and Suleria, Hafiz A. R., additional

Published
2022
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32. In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics.

Author

Gu, Jingyu, Li, Minhao, Nawaz, Malik Adil, Stockmann, Regine, Buckow, Roman, and Suleria, Hafiz A. R.

Abstract

Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production. [ABSTRACT FROM AUTHOR]

Published
2023
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39. Phenolic profiling of five different Australian grown apples

Author

Li, Heng, Subbiah, Vigasini, Barrow, Colin J., Dunshea, Frank R., Suleria, Hafiz A. R., Li, Heng, Subbiah, Vigasini, Barrow, Colin J., Dunshea, Frank R., and Suleria, Hafiz A. R.

Abstract

Apples (Malus domestica) are one of the most widely grown and consumed fruits in the world that contain abundant phenolic compounds that possess remarkable antioxidant potential. The current study characterised phenolic compounds from five different varieties of Australian grown apples (Royal Gala, Pink Lady, Red Delicious, Fuji and Smitten) using LC-ESI-QTOF-MS/MS and quantified through HPLC-PDA. The phenolic content and antioxidant potential were determined using various assays. Red Delicious had the highest total phenolic (121.78 ± 3.45 mg/g fw) and total flavonoid content (101.23 ± 3.75 mg/g fw) among the five apple samples. In LC-ESI-QTOF-MS/MS analysis, a total of 97 different phenolic compounds were characterised in five apple samples, including Royal Gala (37), Pink Lady (54), Red Delicious (17), Fuji (67) and Smitten (46). In the HPLC quantification, phenolic acid (chlorogenic acid, 15.69 ± 0.09 mg/g fw) and flavonoid (quercetin, 18.96 ± 0.08 mg/g fw) were most abundant in Royal Gala. The obtained results highlight the importance of Australian apple varieties as a rich source of functional compounds with potential bioactivity.

Published
2021

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