Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage

Osage orange (Maclura pomifera (Raf.) Schneid) fruit extracts: UHPLC-DAD-ESI-MS/MS analysis, antioxidant activity and in vivo skin tests

This work aimed to evaluate chemical profile, antioxidant activity and topical application safety of the raw Osage orange (Maclura pomifera (Raf.) Schneid) fruit extracts obtained by maceration using ethanol and acetone. Out of eighteen different compounds registered in the extracts, fifteen were identified by ultra-high-performance liquid chromatography-tandem mass spectrometry. Pomiferin and osajin were characteristic and representative compounds in both ethanolic and acetone extracts of the Osage orange fruit. Both extracts showed good antioxidant activity (EC50 = 0.03 mg/cm3) after 20 min of incubation. The topical administration safety of the extracts was evaluated in vivo by measuring skin biophysical parameters: electrical capacitance and erythema index, as indicators of stratum corneum hydration and irritation, respectively. Based on the results of the in vivo skin tests, it can be concluded that both of the Osage orange fruit extracts are safe for topical administration - they increased skin hydration and reduced skin irritation under the occlusion.

Pharmacological properties of extracts and prenylated isoflavonoids from the fruits of Osage orange (Maclura pomifera (Raf.) C.K.Schneid.)

Osage orange trees (Maclura pomifera (Raf.) C.K.Schneid.) are distributed worldwide, particularly in south-east states of the USA. They produce large quantities of strong yellow fruits, bigger than oranges, but these fruits are inedible, with an acid milky juice which is little consumed by birds and insects. Extracts prepared from Osage orange fruits (hedge apple) have revealed a range of pharmacological properties of interest in human and veterinary medicine. In addition, Osage orange extracts can be used in agriculture and aquaculture, and as dyeing agent for the textile industry. Extracts contain potent antioxidant compounds, notably the isoflavonoids pomiferin and auriculasin, together with other terpenoids and flavonoids. The structural characteristics and pharmacological properties of the major prenylated isoflavones isolated from M. pomifera are discussed here, with a focus on the two phenolic compounds osajin and warangalone, and the two catechol analogues pomiferin and auriculasin. The mechanisms at the origin of their potent antioxidant and anti-inflammatory effects are presented, notably inhibition of xanthine oxidase, phosphodiesterase 5A and kinases such as RKS2 and kRAS. Osajin and auriculasin display marked anticancer properties, owing to their ability to inhibit tumor cell proliferation, migration and tumor angiogenesis. Different molecular mechanisms are discussed, including osajin‑copper complexation and binding to quadruplex DNA. An overview of the mechanism of action of the prenylated isoflavones from Osage orange is presented, with the objective to promote their knowledge and to raise opportunities to better exploit the fruits of Osage orange, abundant but largely neglected at present.

Texture and flavor evaluation of peanut butter stabilized with natural waxes

Natural peanut butter was stabilized with 1.0%-2.0% (w/w) beeswax (BW), candelilla wax (CLW), rice bran wax (RBW), or sunflower wax (SFW). The appearance, spreadability, mouthfeel, and flavor attributes of these samples were evaluated by a trained sensory panel using commercial stabilized peanut butter and a sample stabilized with hydrogenated cottonseed oil as references. The waxes and their blend ratio significantly (p < 0.05) influenced appearance, spreadability, firmness, mouthfeel, and flavor attributes. Samples with 1.5%-2.0% CLW, or 1.0%-1.5% RBW had the fewest differences in appearance and texture from the reference and commercial samples. However, an off-flavor was attributed to 1.5% or higher CLW. Samples stabilized with BW or with 1.0%-1.5% RBW had the fewest difference in flavor compared to the reference sample. Overall, samples stabilized with 1.0%-1.5% RBW scored closest to the commercial and reference samples. The response of CLW, RBW, and SFW (which was only evaluated for appearance and spreadability) indicates that amounts of these waxes could be tailored in different products to achieve a product with desirable texture and flavor as well as stability to oil loss. PRACTICAL APPLICATION: This research provides information that could be used by food companies that make seed or nut butters as spreads or as ingredients for use in foods. It shows the impact of the use of four types of waxes as stabilizers, at commercially relevant levels (< 3.0%), and at levels previously shown to be effective for stabilization, on the firmness, spreadability, and other texture and flavor attributes, and thus provides a starting point for optimization for commercial product specifications.