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A greenhouse pot experiment was conducted to evaluate the impact of zinc supply (0, 1, and 2 mM Zn as ZnSO4) on morpho-physiological and biochemical parameters of caraway (Carum carvi L.). Exposure to different Zn concentrations for 12 weeks compromised severely all growth parameters (plant height, number of secondary branches, diameter of primary and secondary branches, fresh and dry weight of aerial parts and roots) yield and its components (number of umbels per primary branches and secondary branches; number of umbel per plant; number of seeds per plant; and the weight of 1000 seeds). These manifestations were intimately linked with excessive accumulation of Zn in roots and leaves, alteration of the content of photosynthetic pigments, and extended lipid peroxidation. A manifest increment of proline and soluble sugar content was also observed in response to Zn application. Lipid content in seeds was dropped in Zn-treated plants and the fatty acid profiles were profoundly affected as they were enriched with saturated fatty acids at the expense of unsaturated ones. While improving their oxidative stability as revealed by the reduced values calculated oxidizability and oxidative susceptibility, Zn treatment reduced the lipid nutritional quality of caraway seeds. Moreover, Zn treatment reduced the essential oil yield and its main component carvone while it enhanced the content of its precursor limonene. It also induced alteration of terpene metabolism as revealed in the redirection of the carbon flux to the shikimate/phenylpropanoid pathway resulting in the stimulation of the production of phenolic compounds and their subsequent antioxidant activities. [ABSTRACT FROM AUTHOR]

Date palm pits are highly available and inexpensive palm date by‐products, representing a valuable source of natural antioxidants, particularly phenolic compounds. Date palm pit extract (DPPE) was prepared from these waste products and characterized for its phenolic content and in vitro antioxidant activity. Profiling DPPE by liquid chromatography coupled with mass spectrometry (LC/MS) showed the presence of dimers and trimers of (epi)catechin as the main constituents. Alginate‐based films with four increasing concentrations of DPPE (10%, 20%, 30%, and 40% w/w) were prepared by the casting method. DPPE incorporation reduced solubility values of alginate films by 37%–64% and their surface wettability by 72%–111%. The incorporation of 10% DPPE improved water vapor barrier properties and increased tensile strength (TS) and elongation at break (%E) of alginate films by more than 23%, 50%, and 45%, respectively. The film containing 40% DPPE showed the lowest loss of phenolic content (32%), DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) scavenging activity (38%), and ferric reducing antioxidant power (FRAP) (30%) after storage for 3 months. [ABSTRACT FROM AUTHOR]

This study delineates the effects of incorporation of six selected essential oils into the extra virgin olive oil (EVOO) on its volatile profile, sensory attributes, oxidative stability, fatty acid composition, and their nutritional quality. Results indicate that headspace bouquets of flavored EVOO consisted mainly on the main components of the aromatizing essential oils being carvacrol, 1,8‐cineole, β‐caryophyllene, trans‐anethole, α‐phellandrene, and limonene for thyme, rosemary, black pepper, fennel, Brazilian pepper tree, and orange, respectively. Sensory analysis showed that fennel‐flavored EVOO was the most preferred by consumers. Results of 12‐month storage revealed that thyme‐flavored, fennel‐flavored, and Brazilian pepper tree‐flavored EVOO maintained good oxidative stability. Concomitantly, the content of individual fatty acid remained virtually unchanged for flavored EVOO, maintaining thereby the original nutritional quality of EVOO. The present results could open up opportunities for the development of flavored EVOO with improved oxidative stability and nutritional quality at affordable price. Novelty impact statement: Essential oils can effectively be used to flavor extra virgin olive oil (EVOO).Direct incorporation of essential oils into EVOO preserves its nutritional quality, sensory attributes, and improves its oxidative stability during long‐term storage.Flavored EVOO hold potential for food, pharmaceutical, and cosmeceutical applications. [ABSTRACT FROM AUTHOR]

The present study delineates the effects of incorporation of 1% diallyl sulfide (DAS) into extra virgin olive oil (EVOO) on the physico‐chemical characteristics, in vitro antioxidant, and in vivo hepatoprotective properties in CCl4‐induced acute liver injury in mice. Results showed that the DAS‐rich EVOO exhibited good oxidative stability over one‐month storage and preserved its original quality‐related parameters including major components (oleic acid, linoleic acid, and palmitic acid), and minor components (tocopherols, chlorophylls and carotenoids, tyrosol, hydroxytyrosol, elenolic acid, oleuropein and its aglycone, pinoresinol, vanilic acid, cinnamic acid, ferulic acid, luteolin, apigenin, and sterols). Compared with EVOO or DAS, the DAS‐rich EVOO displayed the highest DPPH and ABTS‐radical scavenging activities and showed the strongest cellular antioxidant activity (CAA). In connection with its free radical scavenging activity and CAA, DAS‐rich EVOO significantly normalized the serum ALT and AST levels and prevented the increase in interleukin‐6 in CCl4‐intoxicated mice. The manifest anti‐inflammatory and hepatoprotective effects of DAS‐rich EVOO were further supported by liver histopathological examinations. Overall, the EVOO enrichment with DAS could open up opportunities for the development of novel functional food with improved antioxidant and hepatoprotective properties. [ABSTRACT FROM AUTHOR]

Development of novel functional foods is trending as one of the hot topics in food science and food/beverage industries. In the present study, the anti-diabetic, anti-hyperlipidemic and histo-protective effects of the extra virgin olive oil (EVOO) enriched with the organosulfur diallyl sulfide (DAS) (DAS-rich EVOO) were evaluated in alloxan-induced diabetic mice. The ingestion of EVOO (500µL daily for two weeks) attenuated alloxan-induced elevated glucose, alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase, lactate dehydrogenase (LDH), urea and creatinine. It also normalized the levels of triglycerides (TG), total cholesterols (TC), low-density lipoprotein-cholesterol (LDL-c) and their consequent atherogenic index of plasma (AIP) in diabetic animals. Additionally, EVOO prevented lipid peroxidation (MDA) and reduced the level of hydrogen peroxide (H2O2) in diabetic animals. Concomitantly, it enhanced the activity of the antioxidant enzymes catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD), reducing thereby tissue oxidative stress injury. The overall histologic (pancreas, liver, and kidney) alterations were also improved after EVOO ingestion. The manifest anti-diabetic, lipid-lowering and histo-protective properties of EVOO were markedly potentiated with DAS-rich EVOO suggesting possible synergistic interactions between DAS and EVOO lipophilic bioactive ingredients. Overall, EVOO and DAS-rich EVOO show promise as functional foods and/or adjuvants for the treatment of diabetes and its complications.