Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

Comparison of Free, Esterified, and Insoluble-Bound Phenolics and Their Bioactivities in Three Organs of Lonicera japonica and L. macranthoides

Dried flower buds of Lonicera japonica and L. macranthoides have long been used as herbs in numerous Chinese traditional medicines. Comparisons of three phenolic fractions (i.e., free, esterified, and insoluble-bound phenolics) in three different organs (i.e., flower, leaf, and stem) of the two species revealed that the free phenolics were the highest in terms of total phenol and total flavonoid content, composed of the most numerous phenolics and flavonoids; thus, they exhibited the most excellent antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonate) (ABTS), and oxygen radical absorbance capacity (ORAC)), as well as protective effects on DNA damage induced by free radicals. In identical free and esterified phenolics of a same organ, higher contents and bioactivities were observed in L. macranthoides than in L. japonica. Phenolics identified by ultra-performance liquid chromatography with a diode array detector, alongside tandem mass spectrometry coupled with a quadrupole time-of-flight mass spectrometer (UPLC-DAD⁻QTOF-MS/MS) mainly included chlorogenic acid and its five derivatives, three flavonoids that were only found in the free phenolic fraction and closely correlated with its bioactivity, and caffeic acid that was the major contributor to antioxidant activity of the esterified and insoluble-bound phenolic fractions. It was, thus, concluded that, like L. japonica, L. macranthoides, which was underestimated since being separately listed by the 2010 edition of the Chinese Pharmacopoeia, is also a good (and better) herbal medicine.

Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits

Abstract The proximate compositions, mineral contents, antioxidant capacity and bioactive compounds of 7 native Amazon fruits were chemically evaluated. The majority of the fruits showed high moisture contents (> 63.02%), and ash, total crude protein and total carbohydrate contents in the ranges of 0.22–2.07%, 0.17–2.44% and 7.17–41.71%, respectively. High levels of total lipids were found in uxi (23.25%) and monguba (18.67%). A wide range of mineral contents was detected and the highest levels were found in the samples of monguba seeds (Ca, Cu, Mg, and Zn), uxi pulp (Fe, and Mn) and pajurá pulp (Na). All the fruits showed antioxidant capacity, but the pajurá revealed the highest potential, statistically similar to that of acerola (p < 0.05). The highest vitamin C contents were found in bacuri and cupuaçu and the highest phenolic compound contents in monguba and pajurá fruits, but flavonoids were only detected in pajurá. A statistical correlation between the Na content and antioxidant capacity was also observed. Based on the results obtained, the fruits analyzed are suitable for use in the human diet, in the food and cosmetics industries as well as in pharmaceutical compositions.

Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative

Wine is considered to be a significant alcoholic beverage, which is the result of fermentation of grape must or mash. Wine is a must when the substances contained in it play a major role, which are essential inhibiting water, carbohydrates, acids, minerals, nitrates, polyphenols and aromatics. These biochemical components are an important tracking element in wine evaluation in terms of chemical analyzes. An important parameter of monitoring is polyphenolic substances. Polyphenol substances are identified in plant materials as several thousand pieces with a very diverse structure. However, they have a common feature up to one or more aromatic rings substituted with hydroxyl groups. These substances may be present in plant material in a small or large amount. The total daily intake of polyphenols is estimated at 1 g. This is a higher intake than antioxidant vitamin intakes and it is confirmed that their antioxidant activity is higher than that of antioxidant vitamins. When monitoring the content of all polyphenols (TPC) in selected samples using a spectrophotometric method, a higher TPC content of red wines against white white wines can be observed. Total antioxidant activity is introduced to compare anti oxidant effects of different mixtures and is based on the ability to eliminate radicals. Antioxidant activity and effects of polyphenols can be inhibited by the addition of preservatives to wine. The preservative is sulfur dioxide (SO 2), which has antimicrobial and antioxidant effects. This compound is not harmless because it is a strong allergen, blocks bacteria in the digestive tract and prevents the conversion of sugars and alcohol derivatives in the liver by blocking vitamin B. In the normal life, SO2 is consumed under the E 220 mark. The aim of this work is to monitor the change in the total polyphenols content related to free and bound sulfur dioxide (SO2) content using accredited OIV-MA-AS323-O4B: R, 2009 samples in wine samples. Comparison of organic wines and wines produced by classical, it was found that organic wine have a higher content of biologically active substances and have a strong correlation factor TAA - total SO2 (r = 0.77 to 0.91), depending on the wine variety.

Effect of (-)-epicatechin, a flavonoid on the NO and NOS activity of Raillietina echinobothrida

(-)-Epicatechin, a natural flavonoid reportedly has huge pharmacological properties. In this study the cestocide effect of (-)-epicatechin is demonstrated in Raillietina echinobothrida. Although the antiparasitic activity of (-)-epicatechin has been demonstrated against protozoa, helminths and ectoparasites, in the present study the cestocide activity of (-)-epicatechin is shown to be related to a decrease in nitric oxide synthase (NOS) activity and nitric oxide (NO) production. On exposure to 0.53mg/ml each of epicatechin, reference drug praziquantel and Ѡ Nitro-l- Arginine Methyl Ester (NOS inhibitor), the parasites attained paralysis at 10.15, 0.27 and 11.21h followed by death at 30.15, 1.21 and 35.18h respectively. Biochemical analysis showed a significant decrease in activity of NOS (57.360, 36.040 and 44.615%) and NO (41.579, 19.078 and 24.826%) in comparison to the controls. NADPH-diaphorase histochemical staining (a selective marker for NOS in neuronal tissue) demonstrated a pronounced decline in the visible staining activity in the tegument, subtegument and the peripheral nerve regions following exposure to the treatments. Strong binding affinity of (-)-epicatechin with NOS protein was also revealed through docking studies. The results strongly define the probable anthelmintic activity of our compound through its influence on the NOS activity.

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68–10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.

Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut®, are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

Response Surface Methodology Optimization of Ultrasonic-Assisted Extraction of Acer Truncatum Leaves for Maximal Phenolic Yield and Antioxidant Activity

This study is the first to report the use of response surface methodology to improve phenolic yield and antioxidant activity of Acer truncatum leaves extracts (ATLs) obtained by ultrasonic-assisted extraction. The phenolic composition in ATLs extracted under the optimized conditions were characterized by UPLC-QTOF-MS/MS. Solvent and extraction time were selected based on preliminary experiments, and a four-factors-three-levels central composite design was conducted to optimize solvent concentration (X₁), material-to-liquid ratio (X₂), ultrasonic temperature (X₃) and power (X₄) for an optimal total phenol yield (Y₁) and DPPH• antioxidant activity (Y₂). The results showed that the optimal combination was ethanol:water (v:v) 66.21%, material-to-liquid ratio 1:15.31 g/mL, ultrasonic bath temperature 60 °C, power 267.30 W, and time 30 min with three extractions, giving a maximal total phenol yield of 7593.62 mg gallic acid equivalent/100 g d.w. and a maximal DPPH• antioxidant activity of 74,241.61 μmol Trolox equivalent/100 g d.w. Furthermore, 22 phenolics were first identified in ATL extract obtained under the optimized conditions, indicating that gallates, gallotannins, quercetin, myricetin and chlorogenic acid derivatives were the main phenolic components in ATL. What's more, a gallotannins pathway existing in ATL from gallic acid to penta-O-galloylglucoside was proposed. All these results provide practical information aiming at full utilization of phenolics in ATL, together with fundamental knowledge for further research.

Winter wheat fertilized with biogas residue and mining waste: yielding and the quality of grain

BACKGROUND

Environmental protection problems and efforts to increase agricultural productivity result in attempts to use various organic and mineral wastes as fertilizers. This study aimed to determine the effect of biogas residue (BR) and mining waste (MS) fertilization on wheat yield as well as the nutritional and pro-health quality of grains produced.

RESULTS

After the application of MS and BR wheat grain yield was increased compared to unfertilized wheat. The highest grain yield and thousand-grain weight were obtained after MS+BR fertilization. Grains of wheat fertilized with BR and MS+BR contained significantly more protein and wet gluten compared to no fertilization and conventional fertilization (NPK). The studied conditions did not statistically affect starch content. BR fertilization significantly increased the total phenolic content; however, grains of wheat fertilized with NPK were characterized by the highest content of flavonoids and syringic, p-coumaric and sinapic acids. Compared to NPK, waste fertilizations positively affect the reducing power and antiradical activity of wheat.

CONCLUSION

These results suggest that the wastes evaluated can be an alternative to conventional fertilization in the soil tested that without any significant deterioration and in some cases significant improvement of yield and wheat quality. © 2015 Society of Chemical Industry.

Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties

Black and red rices (Oryza sativa L.) were analysed for total flavonoids and phenolics and the HPLC profile including both free and bound phenolic fractions. Moreover, antioxidant activity and in vitro digestibility was determined. Content of flavonoids and polyphenols as well as antioxidant activity was higher in free phenolic fractions. Bound flavonoids in black rices were not significant contributors to antioxidant activity. The main free phenolics in black rices were ferulic, protocatechuic and trans-p-coumaric acids, while the major free phenolics in red rices were catechin, protocatechuic and caffeic acids. The main bound phenolics in black rices were ferulic and vanillic acids and quercetin, in red rice types, they were ferulic, syringic, trans-p-coumaric acids and quercetin. Newly, the presence of m-coumaric acid in red rices was detected. Steam cooked rices showed very high levels of organic matter digestibility, whereas red rices were significantly more digestible than black rices (p<0.05).

Iodine-catalysed regioselective thiolation of flavonoids using sulfonyl hydrazides as sulfenylation reagents

Iodine-catalysed regioselective sulfenylation of flavonoids including flavone, flavonol, dihydroflavone, isoflavone and aurone derivatives by sulfonyl hydrazides was developed.

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.

Synthesis of phenolic amides and evaluation of their antioxidant and anti-inflammatory activity in vitro and in vivo

15 phenolic amides (PAs) have been synthesized and examinedin vitrousing four tests: (1) prevention of Cu²⁺-induced human low-density lipoprotein oxidation, (2) scavenging of stable radicals, (3) anti-inflammatory activity, and (4) scavenging of superoxide radicals.