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The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of refrigerated storage, were explored. GTF-DG contained high phenolics and flavonoid contents and, therefore, displayed strong DPPH, radical ABTS, and ferric-reducing activity. The GTF-DG effectively stopped the development of bacterial strains at 100 g/disc. The burgers' pH did not change significantly after the addition of GTF-DG. The burger's antioxidant content and activity increased when GTF-DG was added at 4 and 6%, resulting in a significant decrease in microbial spoilage and lipid oxidation throughout the storage. GTF-DG caused a significant (p ≤.05) improvement in burger cooking parameters. Burgers with 4% and 6% GTF-DG had higher sensory acceptance (p ≤.05) than other treatments. In conclusion, burgers' shelf life can be improved by the bioactive components in GTF-DG. [ABSTRACT FROM AUTHOR]

Summary: The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g−1 (water) to 4.36 (control) and 20.38 μg g−1 (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified to be between 34.96 (NaOH) and 299.84 mg gallic acid equivalent (GAE)/100 g (control) to 45.04 (NaOH) and 373.12 mg GAE/100 g (control), respectively. Radical scavenging activity values of sonicated young shoots were measured between 1.26 (NaOH) and 7.58 mmol trolox equivalent (TE) kg−1 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) (control). In addition to DPPH, antioxidant activity values of sonicated caper young shoot and buds were measured to be between 2.06 (NaOH) and 17.72 Ferric reducing antioxidant power (FRAP), mg g−1 (control) to 1.70 (NaOH) and 13.44 FRAP mg g−1 (control), respectively. Kaempferol quantities of sonicated caper young shoot were identified between 40.08 (control) and 53.83 mg/100 g (Brine). In general, the most reduction in phenolic components was observed in caper young shoot and buds sonicated in NaOH solution. The phenolic components of the caper young shoot and buds sonicated in different solutions showed changes on the solution type when compared to the control. [ABSTRACT FROM AUTHOR]

In this study, the influence of fermentation and different drying techniques on the bioactive components, antioxidant activity, phenolic components, fatty acids, nutrients and sensory characteristics of fresh and processed jalapeño peppers was investigated. At the end of the fermentation, the pH, acidity and salt values of the brine were determined as 3.38, 0.09% and 6.02 g/100 mL, respectively. The oil results of pepper samples were found between 2.0% (microwave and air) and 2.60% (oven). Total carotenoid and total phenolic amounts of fresh (control) and processed peppers (air, conventional, microwave and fermentation) were characterized to be between 3.38 (fermented) and 65.68 µg/g (air) to 45.81 (fermented) and 350.69 mg GAE/100 g (microwave), respectively. Total flavonoid quantities of fresh and processed pepper samples were defined to be between 14.17 (fresh) and 482.74 mg/100 g (microwave). 3,4-dihydroxybenzoic acid and catechin amounts in fresh and processed jalapeño peppers were defined to be between 0.43 (fermented) and 11.0 mg/100 g (microwave) to 1.36 (fermented) and 44.87 mg/100 g (microwave), respectively. The predominant fatty acids of pepper oils were palmitic, oleic and linoleic acid. The oleic acid amounts of fresh and processed jalapeño pepper oils were specified to be between 9.52% (air drying) and 29.77% (fermented), while the linoleic acid values of pepper oils vary between 10.84% (fermented) and 68.38% (air drying). The major elements of fresh and processed peppers were K, P, S, Ca, Mg, Fe and Zn in decreasing order. Protein amounts in fresh and processed jalapeño peppers were characterized to be between 8.59 (fermented) and 12.22% (oven). As a result of panelist evaluations, the most appreciated features (4.83 score) were the flavor, color and texture feature. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min), respectively. The heat treatment increased the oil and total phenol quantities of the chia seeds compared to the control, depending on the increase in roasting time. In addition, the antioxidant effect of the seeds in the 5‐min roasting process was the same as in the control, but it showed differences with other roasting times. As the roasting time increased, a significant increase was observed in the L* values of the seeds and this reduced the brightness of the seeds. The 3,4‐dihydroxybenzoic acid and catechin quantities of the chia seeds roasted for 15 and 20 min were higher than the 3,4‐dihydroxybenzoic acid and catechin amounts of control and chia seeds roasted for 5 and 10 min. Linolenic acid was found to be the highest in chia oils, and its amount changed between 63.66 (20 min) and 66.88% (control). [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of bread enriched with fermented green olive pulp at different concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory properties were investigated. Total phenol and flavonoid quantities of the wheat bread incorporated with fermented green olive pulp were assigned between 41.79 (control) and 81.31 mg GAE/100 g (with 20% olive pulp) to 57.38 (control) and 139.76 mg/100 g (with 20% olive pulp), respectively. The antioxidant capacity results of the breads fortified with olive pulp ranged from 0.24 (control) to 2.45 mmol kg−1 (with 20% olive pulp). L* results of bread varied between 58.34 and 66.79. Gallic acid and 3,4‐dihydroxybenzoic acid results of the bread enriched with olive pulp were assessed within the range of 10.46 (control) and 51.91 mg/100 g (with 20% olive pulp). Also, while catectin values of the bread fortified with olive pulp varied between 6.00 (control) and 68.03 mg/100 g (with 20% olive pulp), rutin values of the bread ranged from 11.52 (control) to 22.45 mg/100 g (with 20% olive pulp). While the concentrations of oleic acid in the bread change between 46.27 (control) and 69.07% (with 20% olive pulp), linoleic acid results of the bread enriched with olive pulp ranged from 7.00% (with 5% olive pulp) to 31.63% (control). In general, as a result of the sensory evaluation, the 20% olive‐added bread sample was most appreciated by the panellists, followed by the control, 5% and 10% olive‐added bread samples in descending order. Since olive pulp is rich in phenolic compounds, they are potentially promising ingredients for valuable food applications by adding them to bakery products. The bread enriched with olive pulps showed the highest firmness and crunchiness compared to the control. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of microwave on oil contents, bioactive components, antioxidant activity, polyphenols, tocopherols, fatty acid compositions and nutrients of purslane seeds was investigated. The moisture amount of the purslane seeds decreased significantly, while the oil and bioactive properties of the seeds increased compared to the control. Raw (control) and purslane seeds roasted in microwave contained 24.72 and 26.27 mg/100 g gallic acid, 34.12 and 38.30 mg/100 g 3,4‐dihydroxybenzoic acid, 111.57 and 118.55 mg/100 g catechin, 8.70 and 3.46 caffeic acid, 5.95 and 5.09 mg/100 g syringic acid, 18.73 and 8.34 mg/100 g rutin and 3.07 and 2.26 mg/100 g quercetin, respectively. Stearic, linoleic, arachidic, linolenic, behenic and erucic acid results of the oils of raw and purslane seeds roasted in microwave were partially increased compared to raw seed oil. The applied heat treatment had a positive effect on the tocopherol results of the purslane seed oils, and the tocopherol contents of the oils obtained from the roasted seeds increased compared to the control. In general, the protein and mineral values of heat‐treated purslane seeds increased (except Ca, Fe and Mn). [ABSTRACT FROM AUTHOR]

Summary: In the current work, the effect of pumpkin parts on the oil content, total phenol, flavonoid, carotenoid quantities, antioxidant capacity, phenolic components, fatty acid profiles and mineral profiles of pumpkin parts was investigated. Total carotenoid and phenolic amounts of pumpkin parts were recorded to be from 36.84 (seed) and 29.92 μg g−1 (pulp) to 28.75 (pulp) and 67.68 mgGAE/100 g (peel) respectively. Also, total flavonoid quantities of the parts of pumpkin were assigned between 21.07 mg/100 g (pulp) and 220.36 mg/100 g (seed), while antioxidant activities of pumpkin samples range from 0.04 mmol kg−1 (pulp) to 0.82 mmol kg−1 (seed). Catechin and caffeic acid amounts of pumpkin parts varied from 13.25 (seed) and 77.31 mg/100 g (peel) to 4.70 (seed) and 7.60 mg/100 g (peel) respectively. The amount of catechin detected in the pumpkin peel was approximately two and five times higher than the pulp part. Resveratrol content was lowest in the pulp part of the pumpkin. Oleic and linoleic acid values of the oils ranged from 19.23% (peel) to 29.16% (seed) and from 18.15% (peel) to 51.06% (seed) respectively. Stearic, oleic and linoleic acids of pumpkin pulp oil were higher than pumpkin peel oil. Pumpkin seed oils are rich in oleic and linoleic acids. P, K, Mg, S and Fe were the dominant biogenic minerals of pumpkin parts. The most of total carotenoids and total phenols were accumulated in the peel part of the pumpkin fruit. The total flavonoid quantity of pumpkin seeds was approximately three times higher than the pumpkin peel part and ten times higher than the pulp part. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of dehydration of some physico‐chemical characteristics, total phenol, flavonoids, antioxidant capacity and phenolic compounds of green and red jalapeno pepper fruits was investigated. The total carotenoid contents of red and green jalapeno pepper samples were reported to be between 14.15 (fresh) and 129.00 μg/g (540 and 720 W) to 2.8 (fresh) and 27.25 μg/g (720 W), respectively. Total phenolic results of red and green jalapeno pepper samples were recorded between 205.83 (fresh) and 343.93 mg GAE/100 g (540 W) to 81.69 (fresh) and 309.88 mg gallic acid equivalent (GAE)/100 g (air drying), respectively. The highest decrease in L* results (brightness) of both red (32.33) and green (36.45) peppers was determined with air drying. Gallic acid, catechin and kaempferol were the predominant phenolic compounds of jalapeno peppers. Gallic acid amounts of red and green jalapeno pepper samples changed between 3.23 (fresh) and 16.20 mg/100 g (air) to 2.41 (fresh) and 9.30 mg/100 g (air), respectively. Also, catechin amounts of both red and green dehydrated jalapeno pepper fruits were determined between 3.24 (fresh) and 106.33 mg/100 g (900 W) to 2.89 (fresh) and 90.05 mg/100 g (air), respectively. Both conventional and microwave drying has caused the reduction of redness for red pepper and greenness for green pepper. The phenolic components of red jalapeno peppers were partially higher than the green ones. [ABSTRACT FROM AUTHOR]

In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of germination in changes on total phenol, flavonoid contents, antioxidant capacity, polyphenols and biogenic elements of raw and germinated barley parts (radicle, foliole and germinated grain) was investigated. Total phenolic and flavonoid contents of raw and germinated barley parts were recorded to be between 97.61 (foliole) and 164.44 mgGAE/100 g (radicle) to 38.93 (germinated barley grain) and 371.07 mg/100 g (radicle), respectively. Antioxidant capacity results (DPPH and ABTS assays) were recorded between 3.37 (germinated barley grain) and 4.82 mmol kg−1 (radicle) to 0.79 (germinated barley grain) and 2.28 mmol kg−1 (radicle), respectively. The highest total phenol and flavonoid content as well as antioxidant capacity values were detected in radicle. Catechin and kaempferol values of raw and germinated barley parts (radicle, foliole and germinated barley grain) were recorded between 5.85 (germinated barley grain) and 19.71 mg/100 g (radicle) to 3.91 (germinated barley grain) and 4.62 mg/100 g (foliole), respectively. Gallic acid results of barley samples varied between 0.72 (germinated barley grain) and 10.95 mg/100 g (radicle). The phenolic compounds detected in the highest amounts in raw and germinated barley parts were catechin, kaempferol and gallic acid. P and K results of raw (control) and germinated barley parts were recorded to be between 727.64 (foliole) and 2078.10 mg kg−1 (control) to 955.40 (germinated barley grain) and 3982.63 mg kg−1 (control), respectively. As a micro elements, Fe and Zn results of barley samples were identified between 2.95 (foliole) and 14.30 mg kg−1 (control) to 6.26 (foliole) and 24.84 mg kg−1 (control), respectively. Significant decreases in macro and micro element contents were observed during the germination of barley grain compared to the control. [ABSTRACT FROM AUTHOR]

Summary: In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven and microwave were significantly increased compared to control and boiled peas (P < 0.05). Oven or microwave heating treatments increased the L* values of samples, while boiling caused a decrease in L* results. As with the bioactive properties of peas, the phenolic component amounts of peas were also low in the dried samples, and a linear correlation was obtained between the phenolic components and bioactive properties of the treated pea seeds. The highest protein content was detected in the peas dried in the conventional heater. Both fresh and dried peas are rich in K, P, Ca, Mg, S, Fe and Zn. K results of fresh and dried pea samples ranged from 19 258.50 (boiling) to 23 820.31 ppm (dw; oven). [ABSTRACT FROM AUTHOR]

Summary: Total carotenoid results of fresh and processed purslane samples were recorded between 4.21 (fermented) and 107.40 μg/g) (microwave). Total phenol and flavonoid amounts of purslane were reported to be between 25.21 (fermented) and 143.02 mg GAE/100 g (microwave) to 44.14 (fermented) and 810.48 mg/100 g (microwave), respectively. Antioxidant activity results of fresh and purslane plants were reported between 1.18 (fermented) and 1.54 mmol/kg (DPPH) (fresh and boiled) to 1.43 (fermented) and 13.25 mg/g (FRAP) (oven), respectively. Catechin and rutin results of purslane samples were recorded to be between 0.81 (boiled) and 35.33 mg/100 g (microwave) to 0.14 (fermented) and 21.45 mg/100 g (air dried), respectively. The most abundant element in the purslane samples was K, followed in descending order by Ca, Mg, P and S. Calcium (Ca) and magnesium (Mg) results of purslane samples were detected to be between 2460.92 (boiled) and 17153.18 mg/kg (air dried) to 1159.25 (boiled) and 13428.23 mg/kg (air dried), respectively. A decrease in the protein and mineral contents of purslane was observed by fermentation and boiling. In general, flavour, colour and texture values of fermented purslane sample has reached an acceptable value by consumers. [ABSTRACT FROM AUTHOR]

BACKGROUND: Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined. RESULTS: Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g−1 (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g−1 (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g−1 (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold‐pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol. The oils of flaxseeds contained 55.27–58.23 linolenic, 17.40–18.91 oleic, 14.03–14.84 linoleic and 4.97–5.37 palmitic acids, depending on extraction method and roasting temperature. CONCLUSION: Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Camellia sinensis is rich in antioxidants such as polyphenols; Thymus vulgaris contains bioactive compounds (flavonoids, terpenoids, and tannins) and Zanthoxylum armatum is primarily composed of volatile oils, amides, alkaloids, flavonoids, lignan, and coumarin. The antibacterial, antifungal, biofilm inhibition, antioxidant, hemolytic, and thrombolytic activities of Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum ethanol and methanol extracts at different concentrations (30%, 50%, and 80%) were determined. The antioxidant activity and content were measured as free radical scavenging assay (DPPH), total flavonoid content (TFC), and total phenolic content (TPC). Furthermore, hemolytic and thrombolytic analysis was carried out to determine toxicity. In antimicrobial assays, 80% methanol thyme extract showed highest (15.31 mm) antibacterial activity against Bacillus subtilis, and 80% ethanol green tea extract showed optimal antibacterial activity against Staphylococcus aureus. Ethanol 30% green tea extract resulted in highest (26.61 mm) antifungal activity against Aspergillus niger. The maximum (54.73%) biofilm inhibition was resulted by methanol 50% thyme extract for Escherichia coli. In antioxidant activity and content, methanol 50% green tea extract had highest (80.82%) antioxidant activity, whereas, ethanol 80% green tea extract had maximum (1474.55 mg CE/g DW) TFC and methanol 80% green tea extract had maximum (593.05 mg GAE/g) TPC. In toxicological assays, methanol 30% green tea extract had highest (25.28%) thrombolytic activity, and ethanol 80% tejphal extract had maximum (18.24%) hemolytic activity. This study has highlighted the significant antimicrobial, antioxidant, hemolytic, and thrombolytic activities of Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum extracts that could be beneficial to treat various diseases (cancer, diabetes, and respiratory diseases) and may be utilized as functional ingredient in the preparation of functional foods and drinks. [ABSTRACT FROM AUTHOR]

Black cumin (Nigella sativa L.) seed oil is of high nutritional and pharmaceutical quality as it is rich in polyunsaturated fatty acids and bioactive components, which are greatly affected by oil extraction methods. To date, comparative studies on the effect of solvent, cold press, and supercritical fluid extraction (SEF) on the quality attributes of black cumin seed oil are scarce. In addition, little information is available in the literature about black cumin seed oils extracted with SFE. Therefore, this study was conducted to compare some physicochemical characteristics, fatty acids composition, triacylglycerol, tocopherol, phytosterol, polyphenols, antioxidant activity, phenolic compounds, volatile compounds, antimicrobial activity, functional groups and melting points of oil extracted from black cumin seed by different methods (SFE, cold press, and solvent extraction). In this study, extracted-black seed oils contain high amounts of C18:2 (60.01–58.75%), OLL (37.45–38.87%), γ-tocopherol (243.26–276.46 mg/100 g oil), and polyphenols (314.08–400.02 mg GAE/kg oil). Supercritical fluid extraction (SFE) obtained the highest oil yields (37%). In addition, the oil obtained by SFE has relatively higher unsaturated fatty acids, total tocopherols, phytosterols, and polyphenols than that obtained using cold press and solvent extraction methods. Moreover, SFE-oil had stronger DPPH (1.43 mg/mL) and ABTS (2.69 mg/mL) scavenging activity than solvent-extracted oils. The SFE-oil showed high antimicrobial activity against Staphylococcus aureus and Penicillium roqueforti and contained some characteristics of volatile compounds than that extracted with other extraction methods. Overall, the results suggest that SFE-oil from black seeds is an excellent source of bioactive compounds, antioxidants, and antibacterial and has promising applications in the industry. A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods. [ABSTRACT FROM AUTHOR]

The bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods—namely, supercritical fluid extraction (SFE), subcritical CO2 extraction (SCE), and Soxhlet extraction (SXE)—were evaluated. A total of 19 bioactive compounds were detected in extracts prepared using SFE and SCE methods, whereas less than 12 compounds were detected in extracts obtained using the SXE method. Both the date variety and extraction method affected the phenolic profile of date flesh extract (p ≤ 0.05). The apparent viscosity, surface color, and bioactive properties of yogurt were affected by both date flesh extracts and storage duration in varied magnitudes (p ≤ 0.05). The incorporation of date flesh extracts into yogurt formulations increased the total phenolic content (TPC), DPPH antiradical activity, viscosity, and redness (a*) and decreased the lightness (L*) and yellowness (b*) of the developed product (p ≤ 0.05). The elongation of storage time progressively (p ≤ 0.05) reduced the pH, TPC, DPPH antiradical activity, bacterial counts, and L* and b* values and increased the acidity, syneresis, viscosity, and a* values with few exceptions. Date flesh extracts can improve the health quality of yogurt without major influence on the sensory attributes while stored at 4 °C. [ABSTRACT FROM AUTHOR]

The bioactive properties of the almond kernel cultivars were determined in the 10 min sonication period with the highest values being observed in the "Ferraduel" almond cultivar. While total phenolic contents of almond kernel extracts obtained by extraction for 10 min change between 10.97 mg GAE/100 g (Texas) and 106.25 mg GAE/100 g (Ferraduel), total phenolic contents of almond kernels extracted for 20 min were determined between 12.57 mg GAE/100 g (Nonpareil) and 103.54 mg GAE/100 g (Ferraduel). Oleic acid amounts of almond kernel oil samples extracted at 10 min changed between 37.84% (Texas) and 75.90% (Ferragnes) while the oleic acid amounts of almond kernel oils obtained by ultrasound-assisted extraction at 20 min sonication period vary between 70.76% (Texas) and 75.91% (Ferragnes). Also, while linoleic acid contents of almond kernel oils at 10 min are identified between 15.78% (Ferragnes) and 21.40% (Texas), linoleic acid amounts of almond kernel oils extracted by ultrasound-assisted extraction at 20 min changed between 16.02% (Ferragnes) and 21.52% (Texas). Gallic acid acid contents of almond kernel extracts at 10 and 20 min sonication period changed between 2.21 mg/100 g (Bitter almond) and 12.90 mg/100 g (Ferragnes), to 3.08 mg/100 g (Nonpareil) and 15.13 mg/100 g (Ferraduel), respectively. [ABSTRACT FROM AUTHOR]

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α- tocopherol, ɣ-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and ɣ-tocopherol. [ABSTRACT FROM AUTHOR]

In this study, bioactive lipid components such as fatty acid composition, tocopherol and total phenolics content and antioxidant activity of few wild plant seed extracts were determined. The oil contents of seed samples changed between 3.75 g/100 g (Onobrychis viciifolia Scop) and 17.94 g/100 g (Pimpinella saxifrage L.). While oleic acid contents of seed oils change between 10.4% (Trifolium repens) and 29.5% (Onobrychis viciifolia Scop), linoleic acid contents of oil samples varied from 16.3% (Onobrychis viciifolia Scop) and 64.2% (Trifolium repens) (p < 0.05). While α-tocopherol contents of oil samples change between 2.112 (Pimpinella saxifrage L.) and 228.279 mg/100 g (Trifolium pratense), ɣ-tocopherol contents ranged from 0.466 (Phleum pratense) to 67.128 mg/100 g (Onobrychis viciifolia Scop). Also, α-tocotrienol contents of Onobrychis viciifolia Scop and Phleum pratense were 30.815 and 23.787 mg/100 g, respectively. Results showed some differences in total phenol contents and antioxidant activity values of extracts depending on plant species. The present study indicates that this seed oils are rich in fatty acid and tocopherol. [ABSTRACT FROM AUTHOR]

In this study, the chemical composition, bioactive compounds, minerals, and fatty acid composition of grape pomaces from 10 varieties with seed and skin of several grape varieties were investigated. The varieties Ekşikara, Çalkarası, and Marcaş exhibited significantly (p <.05) higher content of total phenolics (127.18, 138.41, and 147.51 mg/100 g, respectively), with a concomitant higher antioxidant activity (95.47, 96.71, and 98.47%, respectively) than other varieties. The HPLC analysis of phenolic compounds showed that chlorogenic acid, protocatechin, synergic acid, and ferulic acid were major constituents of the varieties. In addition, protocatechin content was significantly (p <.05) higher in Marcaş variety (167.84 mg/g) and lower in Büzgülü variety (97.56 mg/g), the chlorogenic acid content was significantly (p <.05) high in Marcaş variety (296.51 mg/g) and low in Hönüsü variety (153.19 mg/g).The analysis of minerals content showed that Fe, P, Zn, and K were major minerals of the varieties. The analysis of fatty acids showed that the dominant fatty acids in varieties were linoleic, oleic, and palmitic acid. Practical applications: The grape industry residues are mostly solid and include stalks, pomace, and liquid filtrate. Bioactive substances extracted from grape residues can add nutritional value to food products for the improvement of dietary pattern and can help in reducing the risk of diseases such as degenerative tract diseases. Grape pomace had high phenolics because of incomplete extraction during the processing of wine. The residues of grape processing such as seeds and pomace constitute a cheap source for bioactive compounds that can be used as supplements or in the production of phytochemicals with economic advantage. In addition, grape pomace is a natural product rich in dietary fiber and polyphenols. [ABSTRACT FROM AUTHOR]

In this study, the antioxidant activity, total phenol, total flavonoid, phenolic component, fatty acid composition, and mineral quantities of cookies produced from cookie dough prepared with a mixture of chufa tubers and wheat flour in different proportions are investigated. The total phenolic quantities of the cookie samples are assessed to be between 28.77 (0% chufa flour) and 110.20 (mg GAE/100 g) (100% chufa flour). The total flavonoid amounts of flour cookies are assigned to be between 34.52 (mg QE/100 g) and 76.43 (mg QE/100 g). The highest antioxidant activity in cookie samples is established as 0.74 (mmol kg−1). The main phenolic components of the cookies with chufa flour added are kaempferol, gallic acid, cinnamic acid, and 3,4‐dihydroxybenzoic acids. While the gallic acid quantities of the samples are depicted between 5.02 mg/100 g (0%) and 0.86 mg/100 g, the 3,4‐dihydroxybenzoic acid amounts of the cookies range from 1.79 mg/100 g (75% chufa flour) to 0.95 mg/100 g (100% chufa flour). The phosphorus quantities of the cookie samples are found to be between 2493 and 3196 mg kg−1, while the magnesium amounts are displayed between 578 and 3210 mg kg−1. The potassium quantities of the cookies are established to be between 599 and 2182 mg kg−1. The predominant fatty acids of the oil extracted from the cookie sample are oleic, linoleic, and palmitic acid. While the oleic acid quantities of cookie oils vary between 32.08% (0% chufa flour) and 42.33% (100% chufa flour), the linolenic acid quantities of cookie oils are determined between 26.78% (100% chufa flour) and 32.94% (0% chufa flour). In the sensory analysis results of flour cookies, 0% and 25% chufa concentrations receive the highest overall approval rating of 4.75. [ABSTRACT FROM AUTHOR]

Response surface methodology (RSM) was applied to optimize the experimental conditions for ultrasound-assisted extraction (UAE) to maximize the recovery of total phenolic content (TFC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity from date palm spikelets (DPS). A three-factor [temperature (25 °C, 42.5 °C, and 60 °C), duration (20, 30, and 40 min), and ethanol concentration (25%, 37.5%, and 50%)] and three-level (−1, 0, and +1) Box–Behnken design (BBD) was applied. Sonication temperature and ethanol concentration were the major factors influencing the recovery of total phenolic content (TPC) and DPPH radical scavenging activity from DPS. The experimental values [TPC, 130.2 mg gallic acid equivalents (mg GAE/g), and DPPH radical scavenging activity, 87.5%] well matched with the predicted values (TPC, 124.5 mg GAE/g, and DPPH radical scavenging activity, 87.2%) at the optimum UAE conditions (temperature 40.8 °C, duration 21.6 min, and ethanol concentration 50.0%), which confirmed the validity of the applied RSM model. The major phenolic compounds in DPS determined at optimized UAE conditions were rutin and (+)-catechin. This study identified the ideal UAE settings for the maximum recovery of bioactive compounds from DPS for possible utilization of date byproducts in food applications. • Ultrasound-assisted extraction (UAE) of phenolics from date palm spikelets (DPS) was optimized. • Sonication temperature and ethanol concentration affected extraction of bioactive compounds. • Rutin and catechin are the major phenolic compounds in DPS. • Identify the optimum UAE for maximum recovery of bioactive compounds from DPS. • This study adds values to DPS as a valuable source of bioactive compounds. [ABSTRACT FROM AUTHOR]

• Effects of oven roasting on the quality attributes of sesame seeds of different origins were evaluated. • Roasting increased oil, antioxidants, and total phenol contents of sesame seeds. • Roasting enhanced the tocopherol contents and reduced oils' oxidative stability. • Both roasting conditions and seed origins influenced the seed and oil quality. The impacts of conventional oven roasting at different temperatures and for different times on the physicochemical attributes of sesame seeds obtained from different regions was assessed. The color characteristics (a* , b* , and L* values), ash, moisture, protein, oil, total phenolic, and antioxidant activity of raw sesame seeds and the peroxide value, p -anisidine, fatty acids, and tocopherols of sesame oil varied with source. Oven roasting temperature and time significantly affected the physicochemical properties and bioactive components of sesame seeds and the oil quality from different countries. Roasting variably increased the a* value, antioxidant activity, protein, oil, total phenolic, and tocopherol content, and p -anisidine and peroxide values, whereas it reduced b* and L* values, moisture, and linolenic acid content of sesame seeds from different countries. Roasting conditions and growing locations affected the physiochemical composition and bioactive compounds of seeds. Such factors can influence the quality attributes of sesame seeds and oil and should be considered during processing. [ABSTRACT FROM AUTHOR]

A simple, rapid, specific, and sensitive method was developed for the simultaneous identification and quantification of six major bioactive compounds, namely, caffeic acid, quercetin, apigenin, ferulic acid, baicalein, and kaempferol, from Asparagus officinalis roots (ARs) native to New Zealand (green and purple cultivars) and China (yellow, green, purple, and white cultivars) using ultrasound-assisted, solid-phase extraction (UASE-SPE) coupled with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The method was validated in terms of linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy (expressed as recovery %), and precision (expressed as relative standard deviation (%RSD)). The retention times, ultraviolet visible (UV-vis) data, and mass spectral patterns of the detected peaks matched those of commercial standards, allowing characterization of the target compounds. The LODs and LOQs were 23 ng/mL and 70 ng/mL, 50 ng/mL and 150 ng/mL, 10 ng/mL and 30 ng/mL, 18 ng/mL and 54 ng/mL, 14.4 ng/mL and 43.6 ng/mL, and 7.5 ng/mL and 22.5 ng/mL for caffeic acid, quercetin, apigenin, ferulic acid, baicalein, and kaempferol, respectively, and the mean recovery rates were 85.8%, 73.0%, 90.2%, 80.6%, 76.7%, and 74.5% for the six compounds, respectively. The levels of the target compounds were significantly different (p < 0.05) among the six cultivars. The Chinese yellow AR had the highest levels of bioactive compounds: 6.0, 3.9, 0.4, 1.0, 0.86, and 0.8 mg/g for caffeic acid, quercetin, apigenin, ferulic acid, baicalein, and kaempferol, respectively. The AR extracts showed protective effects against oxidative stress in the HepG2 and L929 cell lines. The results indicate that AR extracts contain high flavonoid levels that provide protective functions against oxidative stress and support the potential commercial application of AR extracts. [ABSTRACT FROM AUTHOR]

Asparagus officinalis are perennial plants that require re-planting every 10–20 years. The roots are traditionally mulched in the soil or treated as waste. The A. officinalis roots (AR) contain valuable bioactive compounds that may have some health benefiting properties. The aim of this study was to investigate the total polyphenol and flavonoid contents (TPC and TFC, respectively) and antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH), Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing/Antioxidant Power (FRAP) assays) activities of New Zealand AR extract. The antioxidant activity decreased with a longer extraction time. [ABSTRACT FROM AUTHOR]