Conversional fluorescent kiwi peel phenolic extracts: Sensing of Hg2+ and Cu2+, imaging of HeLa cells and their antioxidant activity

Lavandula multifida as a novel eco-friendly fluorescent-blue material for mercury ions sensing in seawater at femto-molar concentration

In this paper, we present a novel fluorescent material based on the herbal tea of Lavandula multifida (Lm). The fluorescence properties of Lm aqueous extract were analyzed under various excitation wavelengths in the range of 290-450 nm. The Lm herbal infusion was found to be highly fluorescent, with an emission maximum at 450 nm under excitation at 390 nm. Consequently, it was exploited to develop a fluorescence method for detecting metal ions. Results obtained upon the addition of Hg2+, Na+, K+, Ca2+, Mg2+, Pb2+, Cd2+, Cu2+, Ni2+, Bi3+, Mn2+, Fe3+ and Co2+ ions showed that the fluorescence intensity of the Lm aqueous extract decreased strongly with the presence of mercury ions. A solid-state fluorescent sensor, based on Lm embedded into a Nafion membrane and deposited on a transparent polyethylene terephthalate (PET) sheet, has also been developed for the effective detection of Hg2+ ions. The Lm-Nafion-PET sensor exhibited good stability, high repeatability, and reproducibility. Furthermore, the Lm-Nafion/PET sensor demonstrated remarkable sensitivity to Hg2+ in sea water, with a limit of detection of 0.25 fM. To our knowledge, this is the first study which reports Lavandula multifida plant for making a novel eco-friendly fluorescent solid-state sensor for the detection of mercury ions at femto-molar concentrations in seawater.

A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness

Novel films based on watermelon peel pectin (WMP) incorporated with purple cabbage extract (PCE) were developed for monitoring the freshness of mutton. The FTIR result showed that WMP and PCE interacted through hydrogen bonds. Low PCE content (≤1.5%) could be well dispersed in the film matrix, resulting in an enhancement in light transmittance, mechanical properties, barrier properties, and thermal stability. Excessive addition of PCE destroyed the compact structure of the film and decreased the comprehensive properties. The antioxidant and antimicrobial activity of WMP/PCE films were proportional to the amount of incorporated PCE. Moreover, the color of the film deepened as the PCE content increased. The film had excellent color stability and pH response properties. The WMP/PCE1.5 film color varied from mauve to baby blue according to the quality of mutton (fresh to spoiled). Our results suggested that the WMP/PCE film might have great potential for monitoring the freshness of mutton.

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

The kiwi berry (Actinidia arguta) has been widely studied because of its rich phenolic, flavonoid, and vitamin C contents. Numerous reports have demonstrated that fruit peels contain higher phenolic content and antioxidant activity than that of flesh. In this study, the phytochemical content and antioxidant activities of peel and flesh extracts of six kiwi berries were analyzed from four regions (namely, Dandong, Benxi, Taian, and Tonghua) in China. The antioxidant activity was determined using the peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) assays. The phenolic, flavonoid, and vitamin C contents of kiwi berry peel were 10.77, 13.09, and 10.38 times richer than that of kiwi berry flesh, respectively. In addition, the PSC and CAA values of kiwi berry peel were higher than those of kiwi berry flesh. The analysis of the separation and contents of phenolics were performed by the high-performance liquid chromatography (HPLC)-diode-array detectormass spectrometry/mass (DAD-MS/MS) system, and the results illustrated that protocatechuic acid, caffeic acid, chlorogenic acid, and quinic acid were the major phenolic compounds. In conclusion, this study indicated that kiwi berry peel contains a rich source of antioxidants. These data are of great significance for the full development and utilization of kiwi berries in these four regions of China to produce nutraceutical and functional foods.