Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity

The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages

The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.

Chemical Composition of Fresh Leaves Headspace Aroma and Essential Oils of Four Coriander Cultivars

Aroma is one of the key food characteristics determining consumers' perception and acceptability of products. Coriandrum sativum L. is an aromatic herb commonly used as a food additive and taste enhancer. Besides the culinary applications, coriander is also used in traditional medicine, cosmetics, and the food industry. In this study, we aimed to determine aroma composition of fresh chopped leaves and essential oils extracted from the leaves of four coriander cultivars. The essential oils were extracted from the fresh leaves using steam distillation and volatile aroma components were collected from the headspace by solid phase micro extraction technique. Analyses were carried out by gas chromatography-mass spectrometry. Free radical scavenging activity of essential oils was determined by using 2,2-diphenyl-1-picrylhydrazyl assay. The essential oils were also investigated for their anti-microbial potential. The aroma of freshly chopped coriander leaves was characterized by thirteen compounds, including six aldehydes, four alcohols, one ester and one hydrocarbon. The essential oils were comprised of twenty-seven compounds, where (E)-2-decenal, decanal, (E)-2-dodecenal and (E)-2-tetradecenal were the main components in all cultivars. Free radical scavenging activity of the essential oil samples was in the range of 6-15%. The essential oils of Desi and Hybrid cultivars exhibited least minimum inhibitory concentration (MIC) against all tested bacterial strains. Fresh green leaves of the Desi and Peshawari cultivars were found to be the richest in six carbon chain length alcohols and acetates, which are important constituents of the aroma giving a characteristic odor referred to as the "green note." The Hybrid cultivar showed the highest free radical scavenging activity, bearing the highest amount of antioxidants. The study revealed that the fresh leaves HS aroma of Desi and Hybrid cultivars were different, however, their essential oils possessed almost similar chemistry and anti-bacterial activity.

Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.)

The eggplant is an important vegetable that is used all over the world and it contains valuable bioactive properties. Cooking methods affect the nutritional value as well as the functional characteristics of vegetables. This study investigated the effect of air-frying at different temperatures and the extraction solvents on the bioactive properties of eggplant. The eggplant air-fried for 25 min and extracted with 50% ethanol exhibited the highest total flavonoid content (35.10 mg catechin equivalent per gram dry weight), while its total polyphenol content was found as 87.81 mg gallic acid equivalent per gram dry weight. The uncooked sample exhibited the lowest DPPH scavenging (IC50: 422.12 mg/mL reducing power: 0.914), while the highest DPPH scavenging activity (IC50: 2.87 mg/mL; reducing power: 0.936) was recorded for the sample air-fried for 25 min and extracted with 50% ethanol. The highest amount of tannic acid was found in medium-cooked eggplant, while chlorogenic acid was the highest in the high-cooked sample. These results might be helpful for functional food processors.

Free radical scavenging ability of sodium lignosulfonate and its application in food grade polypropylene

Sodium lignosulfonate (SL) was prepared from waste of cotton lignin (CL) through hydrothermal reaction method. Orthogonal experiment was designed with value of OIT as objective function. Polypropylene (PP) is a polymer produced by the addition polymerization of propylene. It is a white waxy material with a transparent and light appearance, which is widely used in food and pharmaceutical packaging. The results of GPC and TG analysis revealed that SL has stable thermal properties, which means that SL has the potential to be an antioxidant for PP materials. In addition, the scavenging effects of CL and SL were studied. The obtained results exhibited that the SL can obviously increase the scavenging effect on free radicals and it is a kind of new synthetic antioxidant with antioxidant property, which could effectively delay the oxidation of PP. Subsequent rheological experiments proved that the SL/PP sample can improve the heat-resistant oxygen performance of PP under the thermal oxygen shearing environment. Combined with the effect of SL on the mechanical properties of PP before aging, SL has a stabilizing effect on PP thermal oxygen aging.

Molecular strategies for identification and characterization of some wild edible mushrooms of Nagaland, India

Nagaland has a rich macro fungal flora but not many works has been carried out till today. Present investigation deals with molecular characterization and phylogenetic analysis of six popular wild edible mushrooms (WEMs) species of Nagaland, India viz., Lentinula edodes, Lentinus squarrosulus, L. sajor-caju, L. tigrinus, Schizophyllum commune, Termitomyces heimii and one variety of L. squarrosulus based on molecular markers (ITS, 18S rRNA and 28S rRNA genes) data. The use of DNA markers for identification of mushrooms is highly desirable and practical because it is reliable and quick. This approach could resolve successfully the identity and interrelationship of six WEM species with respect to their infrageneric groups. The high CI values of the mushrooms species indicated the low homoplasy nature. The ITS and 28S rRNA data sets were found to be more informative then the 18S rRNA datasets. The molecular data generated for each mushroom species in the present investigation will help in correct identification and conservation of these widely consumed WEM of the region. Additionally assessment of bioactive molecules indicates that studied species are rich in pro-health bioactive compounds. The study hence throws light on the potential and importance of mushrooms especially the edible mushrooms as an economically valuable crop.

Evaluation of antioxidant activities and essential/toxicmetal levels and their health risk assessment in citrus fruits from Pakistan

Fruits are important components of human diet, and their contamination by environmental pollutants is an emerging challenge nowadays. The present study is based on the measurement of selected essential and toxic trace metals including Na, K, Ca, Mg, Fe, Zn, Cu, Mn, Cr, Co, Sr, Li, Ni, Pb, and Cd in commercially available citrus fruits from Pakistan. The samples were digested in HNO₃ and HCLO₄ mixture, and the metal contents were quantified by flame atomic absorption spectrometry. Highest concentration was found for Ca (609.0-3596 mg/kg), followed by relatively higher levels of K (277.6-682.1 mg/kg), Mg (53.65-123.4 mg/kg), Na (1.173-52.14 mg/kg), and Fe (0.236-10.57 mg/kg), while Li, Ni, and Cd showed the lowest contributions in most of the samples. In addition, antioxidant activities such as DPPH radical scavenging assay, hydroxyl radical scavenging activity, ferrous chelating activity, ferric reducing antioxidant power assay, and phosphomolybdenum assay were also evaluated in the fruit samples. Considerably higher antioxidant activities were shown by grapefruit, mandarin, sweet lime, and tangerine. Most of the antioxidant assays were significantly correlated with Na, Mg, Fe, Mn, and Cu levels in the fruits. Human health risk was evaluated in terms of health risk index (HRI), target hazard quotient (THQ), and target cancer risk (TCR) which revealed insignificant health risks; thus, the consumption of these fruits can be considered as safe for human diet.

Influence of the Scanning Temperature on the Classification of Whisky Samples Analysed by UV-VIS Spectroscopy

The definition of the optimal temperature and its effects (either increasing or variations) during analysis of alcoholic beverages are of importance to develop protocols based in spectroscopy. Although several reports have been published on the use of spectroscopy combined with chemometrics to classify and authenticate alcoholic beverages (e.g., wine, tequila, whisky), few reports deal with issues related with the spectra collection (e.g., temperature, path length) and its effect on the classification performances. The objective of this study was to evaluate the effect of increasing temperature on both the UV-VIS spectra of whisky and on the classification results of the samples according to country of origin. Whisky samples from different commercial labels were analysed at different temperatures (25, 35, 45, 55 °C) using a UV-VIS instrument (Agilent, Cary 3500). Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) models based in cross validation were used to classify whisky samples according to scanning temperature and origin. The results of this study indicated that temperature did not affect the classification of whisky samples according to country of origin. Overall, well defined protocols need to be defined for routine use of these methods in research and by the industry.

Nutritional and antioxidant potential of some wild edible mushrooms of Nagaland, India

Mushrooms are known to mankind since early human civilization and are gaining importance because of their nutritional and medicinal properties. Till date 37 wild edible mushrooms are reported from Nagaland. In this study, nutritional analysis including total phenolics, flavonoids and antioxidant activity was done for ten popular WEM species. Total protein content was found to be high which ranged from 62.27 g/100 g (Lentinus sajor-caju) to 18.77 g/100 g (Lentinus squarrosulus var. squarrosulus); total carbohydrate content ranged from 38.44 g/100 g (Lentinula edodes) to 5.31 g/100 g (Schizophyllum commune); reducing sugar content ranged from 7.81 g/100 g (Termitomyces heimii) to 2.33 g/100 g (S. commune). Crude fiber ranged from 11.1% (A. auricula-judae) to 1.71% (L. squarrosulus) and ash content ranged from 10.66% (L. squarrosulus) to 3.12% (L. squarrosulus var. squarrosulus). The highest phenolic content was observed in L. squarrosulus (18.7 g/100 g) and highest flavonoid content was observed in L. sulphureus (9.3 g/100 g). All the ten mushroom species exhibited antioxidant activity against DPPH free radical, but highest activity was recorded in L. tigrinus (47.5 μg/ml, IC50). Hence, mushrooms are valuable natural resource to mankind and should be exploited judiciously for the betterment of society.

Impact of infrared treatment on quality and fungal decontamination of mung bean (Vigna radiata L.) inoculated with Aspergillus spp

BACKGROUND

Mung bean is a rich source of protein, carbohydrates and fiber content. It also exhibits a high level of antioxidant activity due to the presence of phenolic compounds. Aspergillus flavus and A. niger are the two major fungal strains associated with stored mung bean that lead to post-harvest losses of grains and also cause serious health risks to human beings. Thus there is a need to explore an economical decontamination method that can be used without affecting the biochemical parameters of grains.

RESULTS

It was observed that infrared (IR) treatment of mung bean surface up to 70 °C for 5 min at an intensity of 0.299 kW m^-2 led to complete visible inhibition of fungal growth. Scanning electron microscopy revealed that surface irregularities and physical disruption of spores coat are the major reasons behind the inactivation of IR-treated fungal spores. It was also reported that IR treatment up to 70 °C for 5 min does not cause any negative impact on the biochemical and physical properties of mung bean.

CONCLUSION

From the results of the present study, it was concluded that IR treatment at 70 °C for 5 min using an IR source having an intensity of 0.299 kW m^-2 can be successfully used as a method of fungal decontamination. The fungal spore population was reduced (approximately 5.3 log₁₀ CFU g^-1 reductions) without significantly altering the biochemical and physical properties of grains. © 2017 Society of Chemical Industry.

Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC₅₀ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

Evaluation of antioxidant and anticancer activity of copper oxide nanoparticles synthesized using medicinally important plant extracts

Copper oxide (CuO) nanoparticles were synthesized by green chemistry approach using different plant extracts obtained from the leaves of Azadirachta indica, Hibiscus rosa-sinensis, Murraya koenigii, Moringa oleifera and Tamarindus indica. In order to compare their efficiency, the same copper oxide nanoparticles was also synthesized by chemical method. Phytochemical screening of the leaf extracts showed the presence of carbohydrates, flavonoids, glycosides, phenolic compounds, saponins, tannins, proteins and amino acids. FT IR spectra confirmed the possible biomolecules responsible for the formation of copper oxide nanoparticles. The surface plasmon resonance absorption band at 220-235nm in the UV-vis spectra also supports the formation of copper oxide nanoparticles. XRD patterns revealed the monoclinic phase of the synthesized copper oxide nanoparticles. The average size, shape and the crystalline nature of the nanoparticles were determined by SEM, TEM and SAED analysis. EDX analysis confirmed the presence of elements in the synthesized nanoparticles. The antioxidant activity was evaluated by three different free radical scavenging assays. The cytotoxicity of copper oxide nanoparticles was evaluated against four cancer cell lines such as human breast (MCF-7), cervical (HeLa), epithelioma (Hep-2) and lung (A549), and one normal human dermal fibroblast (NHDF) cell line. The morphological changes were evaluated using Hoechst 33258 staining assay. Copper oxide nanoparticles synthesized by green method exhibited high antioxidant and cytotoxicity than that synthesized by chemical method.

Evaluation of effect of alcoholic extract of heartwood of Pterocarpus marsupium on in vitro antioxidant, anti-glycation, sorbitol accumulation and inhibition of aldose reductase activity

Rising popularity of phytomedicines in various diseased conditions have strengthened the significance of plant-research and evaluation of phytoextracts in clinical manifestations. Pterocarpus marsupium Roxb., a medicinal plant, known for its anti-oxidant and anti-diabetic activity is a rich source of phytochemicals with antihyperglycemic and antihyperlipidemic activities. However, its possible role in diabetic complications is not evaluated yet. The present study explores the possible role of alcoholic extract of heartwood of P. marsupium in the treatment of long-term diabetic complications. The alcoholic extract of P. marsupium was evaluated for advanced glycation-end-products formation, erythrocyte sorbitol accumulation and rat kidney aldose reductase enzyme inhibition at the concentration of 25–400 μg/ml using in-vitro bioassays. Also the phytoextract at the concentration of 10–320 μg/ml was evaluated for its antioxidant potential by in-vitro antioxidant assays which includes, determination of total phenol content; reducing power assay; nitric oxide scavenging activity; superoxide radical scavenging activity; total antioxidant capacity; total flavonoid content; DPPH scavenging activity; and hydrogen peroxide scavenging activity.

The alcoholic extract of P. marsupium across varying concentrations showed inhibitory effect as evident by IC₅₀ on advanced glycation-end-products formation (55.39 μg/ml), sorbitol accumulation (151.00 μg/ml) and rat kidney aldose reductase (195.88 μg/ml). The phytoextract also exhibited high phenolic and flavonoid contents with promising antioxidant potential against the antioxidant assays evaluated. The present investigation suggests that the phytoextract showed prominent antioxidant, antiglycation property and, inhibited accumulation of sorbitol and ALR enzyme, thus promising a beneficial role in reducing/delaying diabetic complications.

Ethnomedicinal values, phenolic contents and antioxidant properties of wild culinary vegetables

ETHNOPHARMACOLOGICAL RELEVANCE

Traditional medicines comprise a variety of health practices, approaches, knowledge, and beliefs. Documentation of traditional knowledge, estimation of total phenolics and antioxidant properties of plant species used as wild vegetables and in traditional medicines by the local communities of Lesser Himalayas-Pakistan are targeted.

MATERIALS AND METHODS

Interviews, questionnaires, and focus group conversation with local informants were carried out to record ethno-medicinal values. Used value, percentage of people who have traditional knowledge, preference ranking and informant consensus factors were also measured. Standard analytical methods were applied to estimate phenolic contents and antioxidant properties in water and acetone extracts.

RESULTS

A total of 39 plant species used as culinary vegetables and to treat 44 different health disorders are investigated. Significant levels of use value (0.571) and preference ranking (58% PPK, PR-5) are calculated for Ficus palmata, Ficus carica and Solanum nigrum. Elevated levels of total phenolics (144.5 mg GAE/100 g, FW), and flavonoid contents (142.5 mgRtE/100 g, FW) were measured in the water extracts of Origanum vulgare, while Ficus palmata exhibits the highest flavonol contents (142.7 mg RtE/100 g, FW). Maximum DPPH activity is noted in the flowering buds of Bauhinia variegata (85.34%). However, highest values for OH(-) radical scavenging activity (75.12%), Fe(3+) reducing antioxidant power (54.50 µM GAE/100 g, FW), and total antioxidant capacity (180.8 µM AAE/100 g, FW) were measured in the water extracts of Origanum vulgare.

CONCLUSION

Lesser Himalayas is a rich source of traditional cultural heritage, and plant biodiversity, which are under threat and necessitate urgent documentation. Present study is focused on the plant species used in traditional medicines and culinary vegetables as well. Preliminary determinations of phenoloic contents and antioxidant properties of various plant species were carried out. Present work will introduce new resource of medicinal and food plants, which could be used as functional food. Furthermore, phytochemical profiles, cellular based antioxidant properties, and isolation of active ingredients will be useful for consumers, and in the pharmaceutical and nutraceutical industries of the country.

Effect of Semiarid Environment on Some Nutritional and Antinutritional Attributes of Calendula (Calendula officinalis)

Stressful environments have been shown to affect the metabolism in some plants. In the present study, we assessed whether semiarid environment (saline and saline alkaline soil) could affect the nutritional (total proteins, phenolics and riboflavin contents, and catalase activity) and antinutritional (hydrogen peroxide and malondialdehyde contents) properties differently in different plant parts (leaves, flowers, and roots) of calendula. Although salinity decreased plant biomass, it did not affect total protein and phenolics contents in the calendula. All plant parts were rich in riboflavin contents. However, plants grown under saline-alkali soil had relatively more riboflavin contents in the flowers. Salinity increased hydrogen peroxide (H2O2) concentration in the flowers and roots, whereas saline-alkali soil did not affect it. Plants exposed to both saline and saline-alkali soil had greater catalase activity in the flowers and leaves. Plants exposed to salinity had higher malondialdehyde (MDA) contents in the flowers compared with nonsaline and saline-alkali conditions. Nonetheless, the possibility of safely using different parts of calendula as nutraceutical was in the order flower > root > leaf. Overall, the results suggested that plant can be grown in mild saline-alkali (EC ≤ 7; pH = 8.5) soils without affecting its nutraceutical properties.

Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract

Sixteen hour fermentation of the white flesh raw guava Lucknow 49 cultivar using Lactobacillus plantarum NCIM 2912 was taken up for enhancing the antioxidant potential. The fermented guava product with high antioxidant potential, total phenolic content and short and medium chain fatty acids can be used as functional food.

Chronoamperometric estimation of cognac and brandy antioxidant capacity using MWNT modified glassy carbon electrode

Cognac and brandy components are electrochemically oxidized on multi-walled carbon nanotube modified glassy carbon electrode at 0.44 and 0.59 V in 0.1 М phosphate buffer solution pH 3.0. Voltammetric behavior of the main antioxidant constituents of cognac (ellagic and gallic acids, syringaldehyde, coniferaldehyde, vanillin, 5-hydroxymethylfurfural and furfural) has been investigated. The peak at the less positive potential of cognacs is caused by oxidation of gallic acid as well as syringaldehyde- and coniferaldehyde. The second peak corresponds to ellagic acid oxidation. One-step chronoamperometry at 0.59 V for 75 s has been applied for the cognac and brandy antioxidant capacity (AOC) evaluation. Ellagic acid, being the main antioxidant of cognac, has been used as a reference substance. The chronoamperometric response of ellagic acid is linear in the range of 0.66-52.8 µM with the limit of detection and quantification at 0.19 and 0.63 µM, respectively. AOC in ellagic acid equivalents per 100mL of cognac and brandy for different denominations (11 cognacs and 11 ordinary and vintage brandies) has been estimated. AOC of cognacs and brandies increases with the age of the beverages. Positive correlations (r=0.9134-0.9703) with common parameters characterizing antioxidant properties of beverages, in particular antiradical activity, total phenolics content, total antioxidant capacity and ferric reducing power have been observed.

Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant properties

Stoichiometric coefficients for reactions of cognac antioxidants with coulometric titrants (electrogenerated bromine and hexacyanoferrate(III) ions) have been found. Ellagic and gallic acids react with both titrants while aldehydes (vanillin, syringic and coniferaldehyde) - with electrogenerated bromine only. Furfurals do not show significant reactivity toward both oxidants. Cognac and brandy total antioxidant capacity (TAC) and ferric reducing power (FRP) based on reactions with electrogenerated bromine and hexacyanoferrate(III) ions, respectively, have been evaluated. Both parameters for cognacs are statistically significant higher than for brandies and grow with the age increase. Beverages under investigation has shown relatively high antiradical activity toward 2,2-diphenyl-1-picrylhydrazyl (7-92% and 5-93% for cognacs and brandies, respectively). Total phenolics content has been evaluated by Folin-Ciocalteu method. Older beverages represent the higher phenolics content caused by more time of extraction from oak barrels. Positive correlations (r=0.8077-0.9617) have been observed for TAC and FRP with antiradical activity and total phenolics content.

Antifungal and Antioxidant Pyrrole Derivative from Piper Pedicellatum

In continuation of our search for efficient pest control natural products from the flora of the South Eastern Sub-Himalayan biodiversity region, we have investigated wild edible Piper pedicellatum C. DC (Piperaceae) from Arunachal Pradesh, India against five important plant pathogenic fungi through an activity guided method, and a new compound, pedicellamide, was isolated. The structure was determined on the basis of extensive spectroscopic studies and confirmed by X-ray crystallography. The compound exhibited antifungal activities against the phytopathogenic fungal organisms Rhizoctonia solani (MIC 38.4 ± 1.6 μg/mL), Fusarium oxysporum (MIC 29.7 ± 0.8 μg/mL), Aspergillus niger (MIC 48.6 ± 0.7 μg/mL), Puccinia gramini (MIC 46.8 ± 1.4 μg/mL) and Curvularia lunata (MIC 49.1 ± 0.1μg/mL). Additionally, the antioxidant potential of the compound was estimated by DPPH, ABTS and FRAP assay and found to be 2.87 ± 0.20, 2.19 ± 0.13 and 3.96 ± 0.17 VCEAC (μM/g), respectively.

Determination of Radical Scavenging Activity and Total Phenols of Wine and Spices: A Randomized Study

Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scavenging activity and phenolic content, there was no good correlation of those two quantities with region, price or vintage. The average phenolic amount was 2874 mg/L. The lowest phenolic content was found to be 1648 mg/L for an eight dollar wine. Wine with the highest amount of phenol of 4495 mg/L was a 2007, nine dollar bottle from South America. High amount of phenols did not translate into high radical scavenging activity. Barrel-aging did not increase the amount of phenols or the radical scavenging activity of wine. In order to discover new and potent sources of antioxidants from plants, the following spices were studied: ginger, cilantro, cumin, anise, linden, eucalyptus, marjoram, oregano, sage, thyme and rosemary. Whole spices were crushed and extracted for 96 h at room temperature using a combination of ethyl acetate, ethyl alcohol and water in the ratio of 4.5:4.5:1 (v/v/v). The radical scavenging activity of extracts was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. The total phenolic content of each spice was also determined using the Folin-Ciocalteau assay. Eucalyptus was found to be the most potent antioxidant with an LC50 of 324.1 mg of phenol/L, followed by marjoram with an LC50 of 407.5 mg of phenol/L, and rosemary with an LC50 of 414.0 mg/L. The least potent antioxidants were ginger and cilantro with LC50 of 7604 mg/L of phenol and 7876 mg of phenol/L, respectively.

Natural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing

Phytochemicals protect against oxidative stress which in turn helps in maintaining the balance between oxidants and antioxidants. In recent times natural antioxidants are gaining considerable interest among nutritionists, food manufacturers, and consumers because of their perceived safety, potential therapeutic value, and long shelf life. Plant foods are known to protect against degenerative diseases and ageing due to their antioxidant activity (AOA) attributed to their high polyphenolic content (PC). Data on AOA and PC of Indian plant foods is scanty. Therefore we have determined the antioxidant activity in 107 commonly consumed Indian plant foods and assessed their relation to their PC. Antioxidant activity is presented as the range of values for each of the food groups. The foods studied had good amounts of PC and AOA although they belonged to different food groups. Interestingly, significant correlation was observed between AOA (DPPH and FRAP) and PC in most of the foods, corroborating the literature that polyphenols are potent antioxidants and that they may be important contributors to the AOA of the plant foods. We have also observed that common domestic methods of processing may not affect the PC and AOA of the foods studied in general. To the best of our knowledge, these are the first results of the kind in commonly consumed Indian plant foods.

Transcriptome analysis of anti-fatty liver action by Campari tomato using a zebrafish diet-induced obesity model

BACKGROUND

High dietary intake of vegetable products is beneficial against obesity and its related diseases such as dyslipidemia, nonalcoholic fatty liver disease, and cancer. We previously developed a diet-induced obesity model of zebrafish (DIO-zebrafish) that develops visceral adiposity, dyslipidemia, and liver steatosis. Zebrafish is a polyphagous animal; thus we hypothesized that DIO-zebrafish could be used for transcriptome analysis of anti-obesity effects of vegetables.

RESULTS

Each vegetable exhibited different effects against obesity. We focused on "Campari" tomato, which suppressed increase of body weight, plasma TG, and lipid droplets in livers of DIO-zebrafish. Campari tomato decreased srebf1 mRNA by increase of foxo1 gene expression, which may depend on high contents of β-carotene in this strain.

CONCLUSIONS

Campari tomato ameliorates diet-induced obesity, especially dyslipidemia and liver steatosis via downregulation of gene expression related to lipogenesis. DIO-zebrafish can discriminate the anti-obesity effects of different strains of vegetables, and will become a powerful tool to assess outcomes and find novel mechanisms of anti-obesity effects of natural products.

Polarographic assay based on hydrogen peroxide scavenging in determination of antioxidant activity of strong alcohol beverages

Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin-Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.