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BACKGROUND: Berries are worldwide recognized as "superfoods" due to the high content of bioactive compounds and the health benefits deriving from their consumption. OBJECTIVE: The present study was planned to assess and to compare the chemical profile and the in vitro antioxidant, hypoglycaemic, and anti-inflammatory activities of Vaccinium corymbosum L. berries and leaves extracts obtained by different extraction procedures. Ethanol was chosen as solvent because it is a GRAS (Generally Recognized As Safe) and widely used for the extraction of polar compounds. METHODS: Different extraction techniques such asmaceration, ultrasound-assisted extraction, Soxhlet extractor and decoction, have been applied by using food grade ethanol/water as solvent mixture, selected as environmentally friendly solvents. Extracts obtained from fruits and leaves were chemically investigated by liquid chromatography-electrospray ionization quadrupole-time of flight-mass spectrometry (LC-ESI-QTOF-MS) and for their potential in vitro antioxidant, hypoglycaemic, and anti-inflammatory effects. RESULTS: Some iridoids were detected for the first time in V. corymbosum. Dried leaves extracted by decoction and ethanol with Soxhlet apparatus showed the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activity with IC50 value of 0.77μg/mL, which is 2.2-time lower than that positive control ascorbic acid. A promising inhibition of the production of nitrate/nitrite, critical mediators of inflammation, was found. The decoction of berries showed the highest activity in counteracting nitric oxide (NO.) production. Furthermore, two leaves extracts (decoction of dried leaves and hydroalcoholic maceration of fresh leaves) were particularly active as α-amylase inhibitors with IC50 values of 16.16 and 20.55 μg/mL, respectively. CONCLUSIONS: This work could provide valuable basis for future research on V. corymbosum to improve recovery of specific active compounds such as flavonoids and iridoids [ABSTRACT FROM AUTHOR]

In addition to nutrients, plant foods contain compounds that may provide additional health benefits improving the quality of life. Species from Arbutus genus (Ericaceae) represent a promising source of healthy phytochemicals. Bioactive compounds including such as anthocyanins, iridoids, phenols, triterpenes, sterols, and fatty acids are reported from Arbutus species. Some Arbutus species revealed promising biological activities including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and antimicrobial activities, and deserve for that reason further consideration for new drug discovery. However, only few species are investigated scientifically for their chemical profile and biological activities. The aim of this article is to summarize the current knowledge of the components and biological properties of Arbutus species common in Mediterranean area, as well as the future prospects on their applications as potentially valuable products. [ABSTRACT FROM AUTHOR]

This work evaluated the strategies to increase the oxidative stability and the potential health benefits of Brassica napus L. var. oleifera (rapeseed) oil enriched with natural compounds. The effect of storage, light, and heating on the oxidative stability of rapeseed oil was compared with olive oil. Oxidative stability was assessed by using Rancimat and thiobarbituric acid reactive-substances assay (TBARS) production. Different concentrations of individual phenol compounds, extracts, and vegetable powders were added to the cold-pressed rapeseed oil. The most positive effects were observed with addition of freeze dried powders. The rapeseed oil chemical profile was analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) and the antioxidant effects of rapeseed oil fortified with vegetable powders were investigated with different in vitro assays. Results suggested that beetroot, carrot, tomato, and swede can offer effective alternatives or adjuncts to synthetic antioxidants during frying and storage of rapeseed oil. Practical applications: Brassica napus L. var. oleifera (rapeseed) oil is one of the most consumed oil. In this study, we evaluated the possible approaches to increase rapeseed oil oxidative stability and potential health benefits by using different natural products (beetroot, broccoli, carrot, celery, green pea, onion, red pepper, spinach, swede, tomato, and yellow pea). Results clearly showed that natural products may increase the stability of rapeseed oil, particularly when within a matrix rather than as an extract or pure compound. These evidences are significant for both consumers and oil industry. Rapeseed oil oxidative stability is investigated. Rapeseed oil composition is determined by GC-MS. Increased antioxidant activity of rapeseed oil with powders supplementation is evidenced. Vegetable powders can offer effective alternative to synthetic antioxidants during frying and storage of rapeseed oil. Rapeseed oil oxidative stability is investigated. Rapeseed oil composition is determined by GC-MS. Increased antioxidant activity of rapeseed oil with powders supplementation is evidenced. Vegetable powders can offer effective alternative to synthetic antioxidants during frying and storage of rapeseed oil. [ABSTRACT FROM AUTHOR]

Commercially dried powder of nutmeg mace ( Myristica fragrans) and pimento ( Pimenta dioica) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α-amylase and α-glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC50 value of 7.7 μg mL−1 was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene ( IC50 value of 68.7 μg mL−1 vs. 63.2 μg mL−1, respectively). Mace also exhibited the highest carbohydrate-hydrolysing enzyme inhibitory activity with IC50 values of 62.1 and 75.7 μg mL−1 against α-amylase and α-glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients. [ABSTRACT FROM AUTHOR]

The aim of this work is to investigate the in vitro acetylcholinesterase (AChE) and butyrycholinesterase (BChE) inhibitory activities of essential oils obtained by hydrodistillation from the leaves of Prunus armeniaca and P. domestica in relation to their composition, analysed by Gas Chromatography–Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) analyses, at different times. Moreover, considering the role of free radicals in the progression of neurodegenerative disorders, the antioxidant properties of essential oils were investigated by using, 2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and β-carotene bleaching tests. The relative antioxidant capacity index (RACI) was used to achieve more comprehensive comparison between analysed antioxidant effects of essential oils. P. armeniaca oils were more active than P. domestica oils against AChE. Against BChE, the most active was the essential oil from P. domestica leaves collected in August with an IC50 value of 95.80 μg/mL. This oil exerted the highest inhibitory activity of lipid peroxidation with IC50 values of 11.15 and 11.39 μg/mL after 30 and 60 min of incubation, respectively. All samples demonstrated a remarkable ABTS radicals scavenging activity, with IC50 values in the range 0.45–0.57 μg/mL in comparison to the positive control, ascorbic acid. [ABSTRACT FROM AUTHOR]

The aim of this work is to investigate the in vitro acetylcholinesterase (AChE) and butyrycholinesterase (BChE) inhibitory activities of essential oils obtained by hydrodistillation from the leaves of Prunus armeniaca and P. domestica in relation to their composition, analysed by Gas Chromatography⁻Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) analyses, at different times. Moreover, considering the role of free radicals in the progression of neurodegenerative disorders, the antioxidant properties of essential oils were investigated by using, 2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and β-carotene bleaching tests. The relative antioxidant capacity index (RACI) was used to achieve more comprehensive comparison between analysed antioxidant effects of essential oils. P. armeniaca oils were more active than P. domestica oils against AChE. Against BChE, the most active was the essential oil from P. domestica leaves collected in August with an IC 50 value of 95.80 μg/mL. This oil exerted the highest inhibitory activity of lipid peroxidation with IC 50 values of 11.15 and 11.39 μg/mL after 30 and 60 min of incubation, respectively. All samples demonstrated a remarkable ABTS radicals scavenging activity, with IC 50 values in the range 0.45⁻0.57 μg/mL in comparison to the positive control, ascorbic acid.

Trifolium pratense (red clover) and T. repens (white clover) edible flowers were investigated for their chemical profile and health properties. The total phenols and flavonoids contents were evaluated. Quercetin, kaempferol, luteolin, rutin, and myricetin were used as markers and quantified by HPLC. The antioxidant effects were investigated by using different in vitro assays. Moreover, α-amylase, α-glucosidase and lipase inhibitory activities were evaluated. T. repens flowers extract showed a good radical scavenging activity in both DPPH and ABTS tests with IC 50 values of 10.3 and 21.4 μg/mL, respectively. White clover extract demonstrated promising α-amylase and lipase inhibitory activities with IC 50 values of 25.0 and 1.3 μg/mL, respectively. The obtained results support the use of Trifolium flowers as healthy food ingredients.