Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks

Pharmacological disadvantages in the spasmolytic effects by using the mixture known as "three toronjiles" in folk medicine

ETHNOPHARMACOLOGY RELEVANCE

In Mexico, Agastache mexicana subsp. mexicana (PT) and subsp. xolocotziana (WT), and Dracocephalum moldavica (BT), are used together as the "three toronjiles" to treat gastrointestinal spasms.

AIM OF STUDY

To evaluate if the spasmolytic activity of these three medicinal species is better in combination or in an individual manner.

MATERIALS AND METHODS

Spasmolytic effect of PT, WT and BT alone or combinate were evaluated in rings of the guinea-pig ileum contracted with potassium chloride (KCl), electrical field stimulation (EFS), or acetylcholine (ACh). Chemical analysis by thin layer and ultra-high pressure liquid chromatography of the aqueous extracts of each species were done for their comparison, and their acute toxicity were determined in mice.

RESULTS

PT and WT diminished in a dose-dependent manner the contractions induced by KCl, EFS, and ACh. Whereas BT did not altered contractions in any experimental protocol. A combination of the PT (EC50) and WT (EC50) diminished the contractions induced by KCl or EFS. Interestingly, the addition of BT extract (10 μg/ml) to the combination (PT EC30 + WT EC30) blocked the inhibitory effect produced on the contracted tissue in the presence of KCl, EFS, or ACh. Moreover, addition of BT extract (100 μg/ml) to the same combination blocked the inhibitory effect on the pre-contracted tissue only in the presence of EFS. None of the aqueous extracts produced toxicity in its individual administration in mice. Chemical analysis demonstrated similarities between PT and WT, but differences with BT.

CONCLUSIONS

The results of this study confirmed that either combined or by themselves aqueous extracts of PT and WT produced a spasmolytic action on guinea pig ileum, suggesting that this combination of medicinal plants could relieve gastrointestinal diseases in human, but when BT aqueous extract is added to those obtained with PT and WT, the spasmolytic activity diminished or even was blocked. Our results give evidence that mixture of several plants might produce disadvantages in the medicinal properties of their individual activity.

Dracocephalum moldavica L.: An updated comprehensive review of its botany, traditional uses, phytochemistry, pharmacology, and application aspects

Dracocephalum moldavica, known as Xiang-qing-lan (in Chinese), is a traditional folk medicine, which was commonly used by Mongolian and Xinjiang Uyghurs area. Dracocephalum moldavica has the effects of purging liver fire, clearing stomach heat, hemostasis. It is used for treating insufficient heart and blood, weakened brain function, weak feeling and spirit disease etc. This review aimed to summarize the botany, traditional uses, phytochemistry, pharmacology and application of Dracocephalum moldavica, which expected to provide theoretical support for future utilization and highlight the further investigation of this vital plant. In addition to the essential oil, approximately 154 compounds have been isolated and identified from aerial parts of the Dracocephalum moldavica, including flavonoids, terpenoids, lignans, phenylpropanoids, phenols, glycosides, polysaccharide and other compounds. Extensive pharmacological activities of the extracts or compounds of Dracocephalum moldavica in vivo and in vitro were confirmed including cardiovascular protection, antioxidative, antimicrobial, antifungal, anti-complementary and chronic mountain sickness. Moreover, Dracocephalum moldavica is used in a wide range of applications in food, biological pesticides and cosmetics. In the future, Dracocephalum moldavica needs further study, such as paying more attention to quality control, toxicity, pharmacological mechanism and pharmacokinetics.

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties

In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry (Aronia melanocarpa) fruits were analyzed from the perspective of being a new product for the functional food sector. The purpose of this study was to determine the effect of the addition of fresh chokeberry and variation in content and screw speed on extruded snack pellet basic compositions, fatty acid profiles, antioxidant activity, as well as water absorption and solubility indexes, fat absorption and color profiles. The obtained results revealed a significant increase in antioxidant activity for all samples (above 90% of free radical scavenging) in comparison to potato-based control samples (just over 20% of free radical scavenging). The total phenolic content assay revealed the most valuable results for samples enriched with 30% chokeberry, while Ultra Performance Liquid Chromatography (UPLC) analysis allowed the determination of the most important phenolic acids. Of interest, chokeberry addition decreased the fat absorption index (FAI) after expansion by frying. Moreover, the highest values of crude protein and crude ash were observed in snack pellets supplemented by the application of 30% chokeberry. In such samples, the crude protein content was at the level of 4.75-4.87 g 100 g-1 and crude ash content at 4.88-5.07 g 100 g-1. Moreover, saturated fatty acids (SFA) content was lower in snack pellets with chokeberry addition, and increasing the amount of chokeberry additive from 10% to 30% in extruded snack pellet recipes resulted in more than double an increase in polyunsaturated fatty acids (PUFA) proportion in the total fatty acids.

Dracocephalum moldavica Ethanol Extract Suppresses LPS-Induced Inflammatory Responses through Inhibition of the JNK/ERK/NF-κB Signaling Pathway and IL-6 Production in RAW 264.7 Macrophages and in Endotoxic-Treated Mice

The excessive synthesis of interleukin-6 (IL-6) is related to cytokine storm in COVID-19 patients. Moreover, blocking IL-6 has been suggested as a treatment strategy for inflammatory diseases such as sepsis. Sepsis is a severe systemic inflammatory response syndrome with high mortality. In the present study, we investigated the anti-inflammatory and anti-septic effects and the underlying mechanisms of Dracocephalum moldavica ethanol extract (DMEE) on lipopolysaccharide (LPS)-induced inflammatory stimulation in RAW 264.7 macrophages along with septic mouse models. We found that DMEE suppressed the release of inflammatory mediators NO and PGE₂ and inhibited both the mRNA and protein expression levels of iNOS and COX-2, respectively. In addition, DMEE reduced the release of proinflammatory cytokines, mainly IL-6 and IL-1β, in RAW 264.7 cells by inhibiting the phosphorylation of JNK, ERK and p65. Furthermore, treatment with DMEE increased the survival rate and decreased the level of IL-6 in plasma in LPS-induced septic shock mice. Our findings suggest that DMEE elicits an anti-inflammatory effect in LPS-stimulated RAW 264.7 macrophages and an anti-septic effect on septic mouse model through the inhibition of the ERK/JNK/NF-κB signaling cascades and production of IL-6.

The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice-based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60-140°C) and with different VBTL supplementations (3%-10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide-temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943-0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. PRACTICAL APPLICATION: The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide-temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value-added and low glycemic response extrudates.

Changes in Phenolics during Cooking Extrusion: A Review

In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.

The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance

The aim of the study is to determine the energy consumption of the extrusion-cooking process of corn straw under various conditions (screw speed, moisture content), water absorption measurements and water solubility indices as well as biogas efficiency evaluation. The extrusion-cooking of corn straw was carried out using a single screw extruder with L/D = 16:1 at various rotational screw speeds (70, 90, and 110 rpm) and with various initial moisture content of raw material (25 and 40%). Prior to the process, the moisture content of the raw material was measured, and next, it was moistened to 25 and 40% of dry matter. For example, at 70 rpm extruder screw speed, the temperature range was 126–150 °C. Energy consumption of straw pretreatment through extrusion-cooking was assessed in order to evaluate the possibility of using the process in an agricultural biogas plant. Biogas and methane efficiency of substrates after extrusion was tested in a laboratory scale biogas plant and expressed as a volume of cumulative methane production for fresh matter, dry matter, and dry organic matter. Pretreated corn straw moistened to 25% and processed at 110 rpm during the extrusion-cooking processing produced the most advantageous effect for methane and biogas production (51.63%) efficiency as compared to corn straw without pretreatment (49.57%). Rotational speed of the extruder screw influenced biogas and methane production. With both dry matter and dry organic matter, the increase of rotational speed of the extruder screw improved the production of cumulated biogas and methane. Pretreatment of corn straw has a positive effect on the acquisition of cumulated methane (226.3 Nm³ Mg⁻¹ for fresh matter, 243.99 Nm³ Mg⁻¹ for dry matter, and 254.83 Nm³ Mg⁻¹ for dry organic matter). Preliminary analysis of infrared spectra revealed changes in the samples also at the molecular level, thus opening up the possibility of identifying marker bands that account for specific degradation changes.

Dracocephalum moldavica L. Extracts Protect H9c2 Cardiomyocytes against H2O2-Induced Apoptosis and Oxidative Stress

Materials and Methods

The petroleum ether (petrol), dichloromethane (CH₂Cl₂), ethyl acetate (EtOAc), and n-butyl alcohol (n-BuOH) fractions were isolated from alcohol extracts of D. moldavica L. Total phenolic and flavonoid contents and in vitro antioxidant activities of different fractions were evaluated. H9c2 cells were then treated with D. moldavica L. extracts before challenging with H₂O₂. Cell viability was determined by colorimetric assay, and ELISA was used to measure the levels of lactate dehydrogenase (LDH), malondialdehyde (MDA), and superoxide dismutase (SOD). Apoptosis levels and mitochondrial membrane potential were measured by flow cytometry. The expressions of cell apoptosis regulatory proteins caspase-3, Bax, and Bcl-2 were determined by western blotting.

Results

Our results demonstrated that the EtOAc fraction from D. moldavica L. ethanol extract, which is rich in phenolic and flavonoid active constituents, had the strongest free radical scavenging activity. Additionally, this fraction increased H₂O₂-induced reduction in cell viability, SOD activity, and mitochondrial membrane potential. It also reduced H₂O₂-induced elevation in ROS production, contents of LDH and MDA, and H9c2 apoptosis. We further found that the EtOAc fraction increased Bcl-2 expression, while it decreased caspase-3 and Bax expressions induced by H₂O₂ in H9c2 cells.

Conclusions

Our data revealed that the EtOAc fraction from D. moldavica L. ethanol extract ameliorates H₂O₂-induced cardiotoxicity via antiapoptotic and antioxidant mechanisms.

Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties

The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properties, such as color coordinates, total content of phenolic compounds, antioxidant capacity, total monomeric anthocyanins content, total flavonoids content and content of essential oils. It was shown that the kinetics of the sublimation and vacuum drying process are best described by the logarithmic and Page models. Sublimation and vacuum drying were characterized by comparable process times. An increase in drying temperature caused a decrease in the content of phenolic compounds and antioxidant activity of the dried material and a significant change in the composition of essential oils. The lowest brightness of the dried material and the lowest color saturation was found after sublimation drying at 20 °C. The highest dried material quality was found in case of convective and sublimation drying at 20 °C.

The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks

Enrichment of snack foods with plant ingredients has become very popular. Corn extrudates with fresh kale leaves are an example of a healthy snack food. During the study, these snacks were produced by extrusion-cooking and contained from 5 % to 20 % of fresh kale leaves in their recipe. For the obtained extrudates, the following parameters were determined: extrusion efficiency, specific mechanical energy requirement, bulk density, specific density, water absorption index, water solubility index, radial expansion ratio, cutting force, as well as the color coordinates on the CIE-Lab scale. It was observed that the addition of fresh kale leaves led to a significant decrease in processing efficiency as well as the expansion ratio, water solubility index and brightness of supplemented snacks. Increased density, cutting force and greenness of snacks was observed with increasing amounts of kale in the recipe.

Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil

Oils often have similar properties and can be difficult to identify based on color, smell or taste alone. The present paper suggests the use of Fourier-transform infrared spectroscopy (FTIR) in combination with chemometric methods to explore similarities and differentiate between samples of Moldavian dragonhead oil subjected to different storage conditions. Dragonhead is a plant characterized by very good honey output and ease of cultivation. Principal component analysis (PCA) was applied to a standard, full range of FTIR spectra. Additionally, hierarchical cluster analysis (HCA) was employed to explore the organization of the samples in groups relative to their “proximity” (similarity), by way of Euclidean distance measurement. PC1 and PC2 accounted respectively for 85.4% and 10.1% of the total data variance. PC1 and PC2 were strongly, negatively correlated within the entire spectral range; the only exception was the region corresponding to νs(-C-Hvst, -CH2) vibrations (aliphatic groups in triglycerides), where PC2 was positively correlated. The use of FTIR spectral analysis revealed noticeable differences in the intensity of bands characteristic of the ageing processes (markers of oxidative processes, etc.) taking place in oleaginous samples and related to the processes of fatty acids oxidation.

Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products

New types of precooked pasta products have been developed based on refined and wholegrain wheat and spelt flours. The resulting dry pasta was then assessed for chemical composition, including amino acids composition, phenolics content, as well as antioxidant activity. The precooked pasta quality was also evaluated for starch gelatinization degree, physical properties, hardness, color profile of dry and hydrated pasta, and sensory characteristics. We found that the application of the extrusion-cooking technique for wheat and spelt pasta processing allows to achieve instant products with good nutritional characteristics and high degree of gelatinization, as well as attractive quality and sensory profiles. Microstructure showed compact and dense internal structure with visible bran particles if wholegrain flours were used. Wholegrain wheat and wholegrain spelt precooked pasta were characterized by better nutritional composition and greater antioxidant potential, but lower firmness and increased adhesiveness when compared with refined flours.

Impact of storage temperature and time on Moldavian dragonhead oil – spectroscopic and chemometric analysis

Moldavian dragonhead (Dracocephalum moldavica L.) is a plant endemic to Asia where it has been used for centuries for the production of essential oils. With the constantly growing demand for vegetable fats it is necessary to find new methods of ensuring their high quality from the moment of production until their eventual purchase by the consumer. Correct assessment of the quality of oleaginous products is therefore one of the intensively explored scientific problems that stimulates the development of innovative methods of analysing such substances. One of the newer and, most importantly, faster alternatives in the context of analysing the quality of oil and the changes it undergoes during storage is offered by FTIR spectroscopy (Fourier-Transform Infrared spectroscopy). By measuring the relevant FTIR spectra, we were able to observe clear discrepancies in the intensity of bands characteristic of the aging processes taking place in the oleaginous samples due to the oxidation of their fat fractions. The chemometric analysis of FTIR spectra confirmed the high quality of the analysed oils. It is noteworthy that the analysed samples of Moldavian dragonhead oil did not show particularly extensive changes in terms of their FTIR spectra during long-term storage. It confirms their high durability and usability in food production as an excellent product. This is valuable information in order to make progress in the use of Moldavian dragonhead oil in food products.

The influence of Cistus incanus L. leaves on wheat pasta quality

Modern nutritional trends and looking for functional food and dedicated products for various consumers are a source of inspiration for scientists to develop new pro-health supplemented foods with high quality. Therefore, the present study aimed to determine the selected properties of common wheat pasta fortified with dried Cistus incanus in amount from 1 to 5% as a replacement of wheat flour. Pasta was made with a spaghetti shape and dried. Supplemented pasta was tested for total phenolics content, the total activity against DPPH, the ability to neutralize free radicals to ABTS and the antioxidant capacity reduction power, using various extraction procedures. Selected physicochemical properties of pasta were evaluated: cooking time, cooking weight, cooking loss, hardness and color profile of dry and cooked pasta in CIE-Lab scale, as well as the sensory properties of supplemented products. The addition of C. incanus to fortify wheat pasta increased total phenolics content and antioxidant activity with some significant differences according to the extraction procedure used. Methanolic extraction was more efficient than buffer extraction. Increased addition of dry Cistus herb caused higher cooking weight, cooking loss and increased hardness of cooked pasta. Studies have shown that C. incanus addition had a slight effect on color change with the largest decrease in brightness, especially for cooked products. Finally, it was found that advisable application of C. incanus addition to achieve nutritionally improved composition of pasta should not exceed 3% due to the proper sensory characteristics.

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

Chokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.

Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives

The paper presents the results of studies related to the impact of functional additives in the form of polylactide (PLA), polyvinyl alcohol (PVA), and keratin hydrolysate (K) on the physical characteristics of biopolymer foils. TPS granulate was obtained using a TS-45 single-screw extruder with L/D = 16. Foil was produced with the use of an L/D = 36 extruder with film-blowing section. The impact of the quantity and type of the functional additives on the processing efficiency and energy consumption of granulate extrusion, as well as the physical characteristics of the foil produced: thickness, basis weight, and colour were determined. By measuring the FTIR spectra it was determined the type and origin of the respective functional groups. It was observed that foils produced from granulates with the addition of 3% PVA were characterised by the lowest thickness and basis weight. Addition of 2 and 3% of PLA increased thickness and basis weight of starch-based foils significantly. Increasing the content of keratin in SG/K samples resulted in a decrease of brightness and intensify the yellow tint of foils, especially when 2 and 3% of keratin was used. In terms of the other samples, it was observed that the colour remained almost unchanged irrespective of the percentage content of the additive used. Infrared analyses conducted on foil containing PVA, PLA, and K revealed a change in spectra intensity in the frequency range associated with-OH groups originating from the forming free, intra- and intermolecular hydrogen bonds. Based on an analysis of the respective bands within the IR range it was also concluded that considerable structural changes took place with respect to the glycosidic bonds of starch itself. The application of the mentioned additives had a significant structural impact on the produced starch-based foils. Furthermore, the conducted UV-Vis analyses revealed a substantial increase in absorbance and a related reduction of the permeability (colour change) of the obtained materials in the range of ultraviolet and visible light.

Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity

Obesity is a common serious health problem leading to many serious health disorders. This phenomenon is defined as the over-storage of lipids in adipose tissue that occurs when there is an imbalance between the energy intake and energy used. During obesity, many metabolic alterations occur that can damage several organs, such as vascular or skeletal muscle resulting in the dysfunction of these tissues. In this review, we will discuss molecular genetics and causes of obesity, some of the disorders related to human obesity as well as anti-obesity tool. An interesting solution to the obesity problem is natural substances, revealing anti-obesity activity, as well as functional food enriched with aforementioned substances. Functional foods are products exhibiting a potentially positive effect on health beyond basic nutrition. They contain well-known biologically active natural compounds, which promote optimal health and reduce the risk of many diseases, including obesity.