Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation

Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Citrullus lanatus L.) Flour and Seed Protein Concentrate

The growing interest in a plant-based diet leads to the search for new sources of protein in the human diet as an alternative to animal proteins. Plant materials that can supplement protein as additives in food products are being studied. Watermelon seeds (Citrillus lanatus L.) are rich in proteins and waste from the food industry; however, their extraction is not completely cost-free, and the flour production process may involve additional costs related to their extraction and processing. The studies showed that watermelon seed protein concentrate, obtained using the alkaline extraction method, contained 82.52 g/100 g of protein and 1.51 g/100 g of fat. The polyphenol content in the protein preparation from defatted watermelon seeds was 1.9 mg gallic acid/g, and the antioxidant activity of the concentrate was 29.26 µmol Trolox/g (by the ABTS+). The obtained watermelon seed protein concentrate was characterised by solubility of more than 80% (at pH = 10), water absorption at the level of 2.46 (g water/g) and oil absorption equal to 2.1 (ml oil/g), showed poor foaming properties (1.51%), and was characterised by low emulsification.

Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry-blackcurrant and strawberry-chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC-decrease or increase by 2-4%, TAC-decrease by 3-20%, vitamin C-decrease by 15-78%), antioxidant activity (decrease or increase by 3-9%), and nephelometric turbidity (decrease or increase by 11-65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages.

Berries, Leaves, and Flowers of Six Hawthorn Species (Crataegus L.) as a Source of Compounds with Nutraceutical Potential

Designing new forms of food, food additives, and nutraceuticals is necessary due to the growing needs of consumers, as well as the inflammation of civilization diseases, the prevention and treatment of which can be significantly supported by dietary intervention. For this reason, this study aimed to obtain highly bioactive preparations in the form of powders from the fruits, leaves, and flowers of six species of hawthorn (Crataegus L.) using solid phase extraction (SPE). Ultra-performance liquid chromatography analysis (UPLC-PDA-MS/MS) showed a high concentration of phenolic compounds (in the range from 31.50 to 66.06 mg/g), including the highest concentration in hawthorn fruit preparations. Fruit preparations also showed the highest antioxidant activity (through scavenging of O2˙- and OH˙ radicals), antidiabetic activity (inhibition of α-amylase and α-glucosidase), and anticancer activity, mainly against colon cancer cells (Caco-2). At the same time, hawthorn flower preparations showed the highest biocompatibility against normal colon cells (CCD841CoN) and anti-inflammatory activity (trypsin inhibition). Correlation and principal component analysis (PCA) showed that the health-promoting potential was most influenced by the content of falavan-3-ols. The above findings provide a basis for the industrial use of the developed preparations, which is in line with the current trend in food technology related to the search for new sources of bioactive compounds and the design of highly bioactive food.

Antiepileptic and anti-inflammatory effects of Lippia multiflora moldenke (Verbenaceae) in mice model of chronic temporal lobe epilepsy induced by pilocarpine

Lippia multiflora Moldenke (Verbenaceae) is an aromatic plant used as a popular medicine with antidepressant, antispasmodic, antifungal, anti-inflammatory, and antioxidant properties. In this study, we explored the effects of L. multiflora in mice chronic model of temporal lobe epilepsy induced by pilocarpine and kindled with pentylenetetrazol. Mice were divided into 7 groups of 10 animals, and received a single dose of pilocarpine (360 mg/kg, i.p.), 20 min after the administration of N-methyl-scopolamine (1 mg/kg, i.p). Thirty days after the induction of status epilepticus, animals were daily treated for 60 days with distilled water (10 mL/kg, per os) for the negative control group, extract (23.07, 57.69, 115.39 and 230.78 mg/kg, per os) for the test groups, and sodium valproate (300 mg/kg, i.p) for the positive control group. On every 10th day, animals were injected with a sub-convulsive dose of pentylenetetrazol (15 mg/kg, i.p) 1 h after the administration of the various treatments to assess the susceptibility of animals to seizures. At the end of behavioural tests, animals were sacrificed and the level of inflammatory cytokines was assessed in the hippocampus. The plant extract reduced (p < 0.001) the occurrence of seizures and the number of spontaneous recurrent seizures induced by pilocarpine in mice. It ameliorated the levels of inflammatory cytokines (TNF-α, INF- γ, IL-1β, IL-6, and IL-10) in the hippocampus. The in vitro studies show that L. multiflora have a high amount of total phenolic content, flavonoids and tannins and also have some good antioxidant properties. These results suggest that L. multiflora aqueous extracts has the potential to be a promising complementary and alternative medicine for the treatment of epilepsy, due to its antiepileptic, anti-inflammatory and antioxidant effects.

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14-34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3-9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4-49.9%, and in MVD by 21-59%.

Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Euterpe oleracea Mart.) and Sea Buckthorn (Hippophae rhamnoides L.) Berries

BACKGROUND

The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices.

METHODS

Five variants of innovative burgers were obtained, differing in the proportion of juices in the recipe. The pH of meat stuffing, thermal losses, production yield, color (CIE L*a*b*), content of polyphenolic compounds, degree of oxidation of the lipid fraction (TBARS), and antioxidant activity against ABTS radicals were determined. Anti-diabetic activity was measured as the ability to inhibit α-glucosidase and dipeptidyl peptidase-4 activity. A sensory evaluation was also performed.

RESULTS

Beef burgers formulated with açaí and sea buckthorn juices had up to five times higher total polyphenol content than burgers without added juices. The addition of the juices increased antioxidant activity against ABTS radicals (from 42 to 440 µmol/L/100 g) and effectively inhibited oxidation of the lipid fraction of the beef burgers. Recipe modifications resulted in changes in the color parameters of the beef burgers and had a positive effect on the sensory quality attributes evaluated. Beef burgers containing 0.5 g of açaí juice and 1.0 g of sea buckthorn juice were rated the best in terms of acceptability of appearance, aroma, color, juiciness, and tenderness. The addition of açaí and sea buckthorn juice did not increase the inhibitory activity against α-glucosidase and dipeptidyl peptidase-IV of the innovative beef burgers.

CONCLUSIONS

The proposed recipe modification may be an effective way to fortify beef burgers with phytochemicals with antioxidant properties while maintaining their sensory properties.

Host Plants and Fertilization Mediated Life History of American Serpentine Leaf Miner, Liriomyza trifolii (Burgess) (Diptera: Agromyzidae)

Herbivorous insects depend on the host plant to optimize their overall reproductive success, and balanced fertilization may alter the plant's quality against herbivory. Life history traits of the Liriomyza trifolii (Burgess) were determined under laboratory conditions using either unfertilized and fertilized plants of bean [Phaseolus vulgaris L. (Fabaceae)], chrysanthemum [Chrysanthemum × morifolium (Asteraceae)], potato [Solanum tuberosum (Solanaceae)], bell pepper [Capsicum annuum (Solanaceae)], and tomato [Solanum lycopersicum (Solanaceae)]. Results indicated that L. trifolii completed development on all studied unfertilized and fertilized plants. Nevertheless, a higher performance of the leaf miner was observed on bean and bell pepper plants compared to the other plants. Furthermore, there was an interaction of the host plant and fertilization with Calcium Aria or Sitam negatively affecting the fitness-related traits of the leaf miner. Application of these fertilizers resulted in delayed immature development of L. trifolii, decreased survival rate, and reduced adult longevity and fecundity. The activity of cinnamyl alcohol dehydrogenase (CAD), peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) enzymes, as well as phenolic, flavonoid, and lignin content were higher in Calcium Aria + Sitam fertilized plants, intermediate in Calcium Aria and Sitam treated plants, and the lower in unfertilized plants. The development and survival of L. trifolii on different host plants, considering fertilization options, become important for deploying cultural control practices against this important pest species.

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye

BACKGROUND

Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared.

RESULTS

Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. Moreover, a total of 13 volatile compounds were identified in the saffron samples using. headspace-solid-phase microextraction-gas chromatography-mass spectrometry, safranal and α-isophorone being the two predominant aroma compounds. Regarding fatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid was the most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, α-isophorone and 4-ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05).

CONCLUSION

Changes in corm origin along with climate and agricultural conditions may affect the quality characteristics of saffron cultivated in different geographical areas to a significant degree. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Evaluation of Chemical Profile and Biological Properties of Extracts of Different Origanum vulgare Cultivars Growing in Poland

This research studied the phenolic content compared with the antioxidant properties of various O. vulgare (Lamiaceae) cultivars grown in Poland. The research results in this paper indicate that the dominant ingredient in all oregano cultivars was rosmarinic acid, known for its strong antioxidant properties. The highest amounts of rosmarinic acid (87.16 ± 4.03 mg/g dm) were identified in the O. vulgare spp. hirtum (Link) Ietsw. Other metabolites identified in the studied extracts include luteolin O-di-glucuronide-O-di-pentoside (30.79 ± 0.38 mg/g dm in the 'Aureum' cultivar), 4'-O-glucopyranosyl-3', 4'-dihydroxy benzyl-protocatechuate (19.84 ± 0.60 mg/g dm in the 'Margerita' cultivar), and p-coumaroyl-triacetyl-hexoside (25.44 ± 0.18 mg/g dm in the 'Margerita' cultivar). 'Hot & spicy' and 'Margerita' cultivars were characterized by the highest activity in eliminating OH• and O2•- radicals. Extracts from Greek oregano had the highest ability to scavenge DPPH radicals and chelate iron ions. This research has also provided new evidence that oregano has anti-migratory, cytotoxic properties and influences the viability of gastric cancer cells (the highest cytotoxicity was attributed to the 'Hot & spicy' cultivar, which performed the worst in antioxidant properties tests). Extracts from the tested cultivars at a concentration of 0.625% effectively inhibited the growth of S. aureus and P. aeruginosa bacteria. It seems that the oregano grown in Poland is of good quality and can be successfully grown on a large scale if the appropriate use is found.

Phytochemical Investigations, Antioxidant and Insecticidal Properties of Essential Oil and Extracts from the Aerial Parts of Pelargonium graveolens from Morocco

The essential oil and the aqueous and ethanolic extracts obtained from the aerial parts of Pelargonium graveolens cultivated in Morocco were studied for their antioxidant and insecticidal activity against rice weevils (Sitophylus oryzae). The total phenolic content of the extracts was determined by a spectrophotometric method and the phenolic compounds were extensively characterized by HPLC-PDA/ESI-MS. To evaluate antioxidant potential, three in vitro assays were used. In the DPPH test, the ethanolic extract was the most active, followed by the aqueous extract and the essential oil. In the reducing power assay, excellent activity was highlighted for both extracts, while in the Fe2+ chelating activity assay, weak activity was observed for both the essential oil and the ethanolic extract and no activity for the aqueous extract. Concerning insecticide activity, the toxicity of the essential oil and the extracts was tested against rice weevils; the lethal concentrations LC50 and LC99 were determined, as well as the lethal time required for the death of 50% (LT50) and 99% (LT99) of the weevils. The essential oil had the highest activity; 100% mortality of S. oryzae was observed around 5, 9, and 8 days for the essential oil and the aqueous and ethanolic extracts, respectively.

Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats

The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42-8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.

The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages

Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers' health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation-these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell.

Anti-inflammatory compounds and a new sesquiterpene lactone from Centaurea gabrieljanae Greuter

The traditional use of Centaurea spp. for anti-inflammatory purposes is widespread among the people in Turkiye. For this, the methanol extract of Centaurea gabrieljanae and sub-fractions of the methanol extract were tested for anti-inflammatory activity using 5-LOX, while their antioxidant activities, total phenol, and total flavonoid contents were also examined. The ethyl acetate fraction exhibited potent anti-inflammatory activity (IC50 = 3.864 ± 0.9 µg/ml), from which five known compounds (astragalin, picein, p-hydroxy benzoic acid, 3,4-dimethoxy-cinnamic acid, 4-hydroxybenzoic acid 4-O-β-glucopyranoside) and a new sesquiterpene lactone named Pterochlorin were obtained. Pterochlorin showed potent anti-inflammatory activity with a value of IC50 12.71 ± 0.7 µg/ml compared to standard indomethacin. Similarly, astragalin was found to be strong (IC50 = 18.23 µg/ml). In addition, 4-hydroxybenzoic acid 4-O-β-glucopyranoside was isolated for the first time in Centaurea species, and its anti-inflammatory activity was tested. This study may be a guide for the discovery of a new anti-inflammatory drug derived from natural sources.

Leaves of Allium cepa and Xylopia aethiopica fruits as potent sources of natural antioxidant for stabilization of viscera FISH oil during accelerated storage

The present study investigated the antioxidant activities of methanolic extracts of two local plants and their capacities to preserve the quality of viscera fish oil during storage. The total phenolic, total flavonoids and tannins contents were analyzed by colorimetry, the preliminary antioxidant tests done and identification of phenolic compounds by HPLC-DAD (Diode Array Detector) and ESI-MS. After these evaluation, the plant extracts were added in viscera fish oil at concentration 200-1000 ppm. The oxidative stability of these fish oil samples was evaluated by measuring their qualities indices during 16 days at 70 °C. Here, oils were collected at the day 0, 4, 8, 12 and 16. The total phenolic, flavonoids and tannins contents in Xylopia aethiopica fruits were 15.62 g Eq acid galic/100g of dry extract, 10.85 mg Eq quercetin/100g of dry extract and 0.79 mg Eq cathechin/100 mg of dry extract. Those of Allium cepa leaves were 6.85 g Eq acid galic/100g of dry extract, 1.50 mg Eq quercetin/100g of dry extract and 0.11 mg Eq cathechin/100 mg of dry extract. All the methanolic extracts exhibited antioxidant activity. The results recorded after FRAP assay revealed the low IC50 (12.87 mg/mL) in Allium cepa extract compared to that of Xylopia aethiopica extract (44.90 mg/mL). These local plants contain many classes of phenolic compounds and they can be used in oil and fat industries as alternative of synthetic antioxidants.

Synergistic impact of Serendipita indica and Zhihengliuella sp. ISTPL4 on the mitigation of arsenic stress in rice

Arsenic (As) is a highly toxic metal that interferes with plant growth and disrupts various biochemical and molecular processes in plants. In this study, the harmful effects of As on rice were mitigated using combined inoculation of a root endophyte Serendipita indica and an actinobacterium Zhihengliuella sp. ISTPL4. A randomized experiment was conducted, in which rice plants were grown under controlled conditions and As-stressed conditions. The control and treatment groups consisted of untreated and non-stressed plants (C1), treated and non-stressed plants (C2), stressed and untreated plants (T1), and stressed and treated plants (T2). Various phenotypic characteristics such as shoot length (SL), root length (RL), shoot fresh weight (SFW), root fresh weight (RFW), shoot dry weight (SDW), and root dry weight (RDW) and biochemical parameters such as chlorophyll content, protein content, and antioxidant enzymatic activities were evaluated. The activity of various antioxidant enzymes was increased in T2 followed by T1 plants. Furthermore, high concentrations of phytohormones such as ethylene (ET), gibberellic acid (GA), and cytokinin (CK) were found at 4.11 μmol mg-1, 2.53 μmol mg-1, and 3.62 μmol mg-1 of FW of plant, respectively. The results of AAS indicated an increased As accumulation in roots of T2 plants (131.5 mg kg-1) than in roots of T1 plants (120 mg kg-1). It showed that there was an increased As accumulation and sequestration in roots of microbial-treated plants (T2) than in uninoculated plants (T1). Our data suggest that this microbial combination can be used to reduce the toxic effects of As in plants by increasing the activity of antioxidant enzymes such as SOD, CAT, PAL, PPO and POD. Furthermore, rice plants can withstand As stress owing to the active synthesis of phytohormones in the presence of microbial combinations.

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey-Development of Sustainable Food Additives

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission's recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs.

Effect of Chitosan and Hyperbranched Poly-L-Lysine Treatment on Quality of Cucumber (Cucumis sativus L.) during Storage

To enhance the storage time of cucumbers, this research investigated the impact of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) on the quality and nutritional attributes of cucumbers when stored at a temperature of 25 °C. The results demonstrated that sensory evaluation scores for cucumbers treated with a CS-HBPL combination were significantly higher than the control (CK), CS, and HBPL groups. On the 18th day of storage, cucumbers in the CK group exhibited significant decay and softening; however, there was a decrease in hardness observed in the CS-HBPL group and no decay or noticeable sour taste was detected. Furthermore, compared to the CK group, treatment with CS-HBPL effectively delayed cucumber decay and weight loss rate while significantly inhibiting decreases in cucumber hardness and growth of surface microorganisms. Additionally, it substantially reduced losses of soluble protein content as well as vitamin C (Vc), reducing sugars, and total phenolic compounds within cucumbers, which were 4.7 mg/g, 4.7 mg/g, 0.94 mg/g, and 0.52 mg/kg, respectively. Moreover, compared to the CK group, combined treatment with CS-HBPL significantly inhibited malondialdehyde (MDA) accumulation and reducing relative electrolyte permeability within cucumbers, which were 1.45 μmol·g-1FW and 29.82%. Furthermore, it notably enhanced activities of superoxide dismutase (SOD) and catalase (CAT), while exerting a significant inhibitory effect on polyphenol oxidase (PPO). In summary, the combined CS-HBPL treatment successfully prolonged cucumber shelf life at room temperature, enabling new possibilities for extending cucumber shelf life.

Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces

An investigation of the ultrasound-assisted extraction (UAE) of polyphenol-rich aqueous extracts from blackberry, chokeberry and raspberry pomaces was carried out. The aim of the study was to choose optimal conditions for UAE in order to obtain extracts rich in phenolic compounds. The optimization was carried out based on response surface methodology. The variable conditions were amplitude of ultrasound wave and extraction time, whereas responses were total polyphenol content and antioxidant capacity. Based on the ANOVA analysis, mathematical models were fitted and verified. The most effective conditions of amplitude and time were 98% and 5.00 min, 78% and 10.32 min and 90% and 11.56 min for blackberry pomace, chokeberry pomace and raspberry pomace, respectively. The actual results obtained in optimized conditions were comparable to the results predicted by the models. Additionally, the anthocyanin content in extracts was determined in the high-performance liquid chromatography assay. It was proven that response surface methodology could be a useful tool in the optimization of UAE processes for obtaining polyphenol-rich extracts from berry fruit pomaces.

Phytochemical Composition and Antimicrobial Properties of New Lavandula angustifolia Ecotypes

The purpose of this study was to characterize ethanol extracts from leaves and flowers of two ecotypes (PL-intended for industrial plantations and KC-intended for cut flowers) of Lavandula angustifolia Mill. The plant was cultivated in 2019 in southern Poland as part of a long-term research plan to develop new varieties resistant to difficult environmental conditions. The collected leaves and flowers were used to prepare ethanol extracts, which were then analyzed in terms of phytochemical composition and antioxidant, bactericidal, and fungicidal properties. Using UPLC techniques, 22 compounds belonging to phenolic acids and flavonoids were identified. UPLC test results indicated that ethanol extracts from leaves and flowers differ in phytochemical composition. Lower amounts of phenolic acids and flavonoids were identified in leaf extracts than in flower extracts. The predominant substances in the flower extracts were rosmarinic acid (829.68-1229.33 µg/g), ferulic acid glucoside III (810.97-980.55 µg/g), and ferulic acid glucoside II (789.30-885.06 µg/g). Ferulic acid glucoside II (3981.95-6561.19 µg/g), ferulic acid glucoside I (2349.46-5503.81 µg/g), and ferulic acid glucoside III (1303.84-2774.17 µg/g) contained the highest amounts in the ethanol extracts of the leaves. The following substances were present in the extracts in trace amounts or at low levels: apigenin, kaempferol, and caftaric acid. Leaf extracts of the PL ecotype quantitatively (µg/g) contained more phytochemicals than leaf extracts of the KC ecotype. The results obtained in this study indicate that antioxidant activity depends on the ecotype. Extracts from the PL ecotype have a better ability to eliminate free radicals than extracts from the KC ecotype. At the same time, it was found that the antioxidant activity (total phenolic content, ABTS•+, DPPH•, and FRAP) of PL ecotype leaf extracts was higher (24.49, 177.75, 164.88, and 89.10 μmol (TE)/g) than that determined in flower extracts (15.84, 125.05, 82.35, and 54.64 μmol (TE)/g). The test results confirmed that leaf and flower extracts, even at low concentrations (0.313-0.63%), significantly inhibit the growth of selected Gram-negative and Gram-positive bacteria and Candida yeasts. Inhibition of mold growth was observed at a dose extract of at least 1 mL/100 mL.

Profile of Phenolic Compounds and Antioxidant Activity of Celery (Apium graveolens) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae. The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙+ and DPPH˙ method, and for the total polyphenol content using the F-C method. Additionally, the juice pressing efficiency, the extract content using the refractometer method, and the sugar content using the HPLC method were checked. Significantly higher antioxidant activity, pressing yield, and average content of caffeic acid glucoside, quinic acid, kaempferol-3,7-di-O-glucoside, and chrysoeriol-7-O-apiosylglucoside were obtained in juices from peeled celery. Maceration of the pulp with amylase resulted in a significant reduction in antioxidant activity compared to control samples. An is-total increase of 17-41% in total flavonoid content was observed in all juices tested after treatment with the enzyme for 30 and 60 min, and the phenolic acid content increased by 4-41% after treatment of the pulp with amylase for 60 min. The 60 min holding of the pulp at 25 °C, including with the enzyme, was shown to decrease the antioxidant activity and the content of quinic acid, ferulic acid, and chrysoriol-7-O-apiose-glucoside in the juices tested compared to the samples held for 30 min, while the content of other phenolic acids and flavonoids increased. In addition, after 60 min of enzymatic maceration, the pressing yield of the juices increased.

Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77-1.85 mg g-1 DW), total proanthocyanidins (0.62-2.34 mg g-1 DW), total phenolics (15.28-27.35 mg g-1 DW), and ABTS (43.39-59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45-89.48 mg g-1 DW) and total soluble sugar (56.40-207.62 mg g-1 DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable.

Efficient Production of High-Quality Infrared-Assisted Spouted Bed-Dried Areca taro Based on the Drying Temperature and Cutting Size Control

The purpose of this study was to apply infrared-assisted spouted bed drying (IRSBD) technology for Areca taro drying and to investigate the effects of different parameters on its drying quality. Specifically, in order to determine the suitable conditions for IRSBD, the effects of different drying temperatures (45 °C, 50 °C, 55 °C, and 60 °C) and cutting sizes (6 × 6 × 6 mm, 8 × 8 × 8 mm, 10 × 10 × 10 mm, and 12 × 12 × 12 mm) on the drying characteristics, temperature uniformity, and quality properties (including colour, rehydration ratio, total phenol content, total flavonoid content, and antioxidant activity) of Areca taro were studied. The results showed that the optimal drying condition was the sample with a cutting size of 10 × 10 × 10 mm and drying at 50 °C, which yielded the dried sample with the best colour, highest total phenol and flavonoid contents, maximum antioxidant capacity, and rehydration ratio.

A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips

Nowadays, consumers are increasingly demanding processed food products with high levels of beneficial components. Bitter melon and apple are both nutritious foods rich in bioactive compounds. In this study, restructured bitter melon and apple chips were processed using four drying techniques: hot-air drying with/without exhaust air recirculation (EAR), and radio-frequency-assisted hot-air drying (RFHAD) with/without EAR. The drying characteristics, effective moisture diffusivity (Deff), specific energy consumption (SEC), total energy consumption (TEC), and some selected quality characteristics of the dehydrated chips were evaluated. The experimental results show that the application of radio frequency (RF) energy significantly facilitates water evaporation in the drying material, resulting in a significant (p < 0.05) reduction of drying duration by 31~39% over the experimental test parameters. The higher Deff values obtained from RFHAD and RFHAD + EAR were 6.062 × 10-9 to 6.889 × 10-9 m2/s, while lower SEC values ranged from 301.57 to 328.79 kW·h/kg. Furthermore, the dried products possessed better or fairly good quality (such as a lower color difference of 5.41~6.52, a lower shrinkage ratio of 18.24~19.13%, better antioxidant capacity, higher chlorophyll, total flavonoid, and total phenolic content, a lower polyphenol oxidase activity of 49.82~52.04 U·min-1g-1, smaller diameter and thickness changes, and a lower hardness of 27.75~30.48 N) compared to those of hot-air-dried chips. The combination of RF-assisted air drying and partial recirculating of dryer exhaust air achieved the highest saving in TEC of about 12.4%, along with a lower moisture absorption capacity and no deterioration of product quality attributes. This drying concept is therefore recommended for the industrial drying of several food materials.

Cotinus coggygria Scop. Attenuates Acetic Acid-Induced Colitis in Rats by Regulation of Inflammatory Mediators

In traditional medicine, many medicinal plants are used in the treatment of various diseases caused by inflammation. The objective of the present study is to elucidate for the first time the effects of Cotinus coggygria (CC) ethanol extract (CCE) on colonic structure and inflammation of acetic acid-induced ulcerative colitis in rats. Colonic damage was assessed using disease activity index score, enzyme-linked immunosorbent assay, and hematoxylin-eosin staining. Also, in vitro antioxidant activity of CCE was investigated by ABTS methods. Total phytochemical content of CCE was measured spectroscopically. Acetic acid caused colonic damage according to disease activity index and macroscopic scoring. CCE significantly reversed these damages. While the levels of proinflammatory cytokines TNF-alpha, IL-1beta, IL-6, and TGF-1beta increased in tissue with UC, IL-10 level decreased. CCE increased inflammatory cytokine levels to values close to the sham group. At the same time, while markers indicating disease severity such as VEGF, COX-2, PGE2, and 8-OHdG indicated the disease in the colitis group, these values returned to normal with CCE. Histological research results support biochemical analysis. CCE exhibited significant antioxidant against ABTS radical. Also, CCE was found to have a high content of total polyphenolic compounds. These findings provide evidence that CCE might be benefit as a promising novel therapy in the treatment of UC in humans due to high polyphenol content and justify the use of CC in folkloric medicine for treatment of inflamed diseases.

Antioxidant and Antiproliferative Activities of Phenolic Extracts of Eriobotrya japonica (Thunb.) Lindl. Fruits and Leaves

Increasing interest in new sources of secondary metabolites as biologically active substances has resulted in an advanced study of many plant species. Loquat (Eriobotrya japonica (Thunb.) Lindl. = Rhaphiolepis bibas (Lour.) Galasso & Banfi, Rosaceae family), an evergreen, subtropical fruit tree, native to China and Japan, but cultivated in southern countries of Europe, is a species commonly used in folk medicine and may be an excellent source of bioactive compounds. Therefore, the aim of the present study was to evaluate the profile of the phenolic constituents of E. japonica fruits and leaves originating from Tuscany (Italy), as well as their in vitro antioxidant and chemopreventive activities on human cancer cell lines breast adenocarcinoma (MCF-7), colon adenocarcinoma (Caco-2 and HT-29), and glioblastoma (U87MG). Results revealed that the extract of leaves displayed higher antioxidant and anticancer potential than the fruit extract and contained 25 individual phenolic compounds that have been characterized and quantified by the UPLC-PDA-MS method. The antiproliferative activity was correlated with the content of polyphenolic compounds indicating that both fruits and leaves are a good source of antioxidants and may be exploited as nutraceuticals enriching food or as components for the cosmetic/pharmaceutical industry.

Antimicrobial Properties and Assessment of the Content of Bioactive Compounds Lavandula angustifolia Mill. Cultivated in Southern Poland

Lavender is a valued plant due to its cosmetic, perfumery, culinary, and health benefits. A wide range of applications is related to the composition of bioactive compounds, the quantity and quality of which is determined by various internal and external factors, i.e., variety, morphological part of the plant, and climatic and soil conditions during vegetation. In the presented work, the characterization of antimicrobial properties as well as the qualitative and quantitative assessment of bioactive compounds in the form of polyphenols in ethanol extracts from leaves and flowers of Lavandula angustifolia Mill. intended for border hedges, cultivated in the region of southern Poland, were determined. The composition of the fraction of volatile substances and antioxidant properties were also assessed. The conducted research shows that extracts from leaves and flowers significantly affected the viability of bacterial cells and the development of mold fungi. A clear decrease in the viability of bacteria and C. albicans cells was shown in the concentration of 0.32% of extracts. Leaf extracts were characterized by a much higher content of polyphenols and antioxidant properties than flower extracts. The composition of volatiles measured by GC-MS was significantly different between the extracts. Linalyl acetate and ocimene isomers mix dominated in flower extracts, whereas coumarin, γ-cadinene, and 7-methoxycoumarin were identified as dominant in leaf extracts.

Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far-North region of Cameroon

The objective of this study was to assess the antioxidant activities of three plant extracts (Moringa oleifera leaves, Xylopia aethiopica fruits, and Allium cepa leaves) and to evaluate their effects on the preservation of fish polyunsaturated fatty acids (PUFAs) during smoking and sun-drying processes. PUFAs are highly prone to oxidation during fish processing. The plant extracts were analyzed for their polyphenol contents and were evaluated for their total antiradical capacity. The polyphenol components of each plant were characterized. The hydroethanolic and aqueous extracts were added to the fish at concentrations of 3, 6, 9, and 12 g/L and 10, 20, 30, and 40 g/L, respectively. Butylated hydroxytoluene (BHT) was used as a positive control at a concentration of 2 g/L to compare the antioxidant effects of the plant extracts. The treated fish was subjected to smoking or sun drying and the fatty acid composition of the fish lipid extract was assessed. The results showed that the total polyphenolic, flavonoid, and tannin contents varied significantly from one plant extract to the other (p < .05). The radical scavenging and FRAP increased significantly with the concentration of the plant extracts (p < .05). An HPLC analysis of the extracts led to the preliminary identification of four hydroxycinnamic acids in M. oleifera and X. aethiopica, one anthocyanin and one flavone glycoside in M. oleifera, and four flavan-3-ols in X. aethiopica. Moreover, eight flavonols were preliminarily identified in the three plants. Compared to the control product, these plant extracts significantly protected fish PUFAs from oxidation (p < .05). The aqueous extract of A. cepa at 40 g/L better preserved omega-3 in fish during smoking and sun drying than the control product. Incorporating the three plant extracts during smoking and sun-drying processes can effectively preserve the PUFAs in fish. Therefore, these plants are viable sources of natural antioxidants in the preservation of fish products.

Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of isoflavone aglycones and phenolic acids. The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. Significant differences were found depending on the fermented plant-based matrix. The fermented soy-based matrix demonstrated the highest T1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). In the comparison of anthocyanin degradation during the storage of bean-based products, the pigments in the matrix obtained from fermented black beans showed better stability. During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. The total color difference (ΔE*) of blueberry plant-based products after an 8 week storage period ranged from 1.1 to 1.5. This data suggests that the addition of a coloring ingredient for industrial production may not be required.

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample

Introduction

The utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of Coca-sr and Atp-Y maize varieties.

Methods

To achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18-42 h), plant salt concentration (0.5-1.2%), soaking temperature (25-41°C), sprouting time (80-195 h) and ripening time (17.50-42 h), and following dependent variables were investigated: proteolytic activity, FAN content and soluble protein. Optimal samples flours obtained were then subsequently subjected to physicochemical and functional analysis.

Results

The analysis of results showed that the linear, interactive and quadratic effects of the factors significantly (p<0.05) affected the proteolytic activity, FAN and soluble protein contents of both varieties. The direction of each factor's variation and its effects were not similar in the two varieties. The optimal malting conditions were 7.31 h soaking with 1.678% vegetable salt at a temperature of 34.65°C followed by sprouting for 245.59 h and maturation for 0.765 h for the Atp-Y variety. For the Coca-sr variety, it requires 1.608 h of soaking with 1.678% vegetable salt at a temperature of 51.93°C followed by 273.94 h and 58.73 h for sprouting and ripening time respectively. The meals of Coca-sr produces using these optimal conditions showed a significantly (p<0.05) higher proteolytic activity, FAN and soluble protein content. The amylolytic activity was more pronounced in the Atp-Y variety, as was the content of essential amino acids. The above optimal conditions reduced the content of anti-nutrients (phytates, saponins, oxalates, condensed and hydrolysable tannins), improved the availability of minerals (Ca and Mg), reduced the pH, mass density, water retention capacity and swelling rate.

Conclusion

As a result, the optimal flours of these two maize varieties could be applied in the formulation of supplementary foods, bakery products and beer by industrialists.

Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods

We have developed a new healthy snack based on celery root enriched with vegetable juices. Vacuum impregnation was used the task of which was to introduce additional valuable substances, improving properties. Thus, prepared material was dried by various methods (sublimation, vacuum, convection) using optimal conditions for the process. In the tested sample, 41 bioactive compounds and 73 volatile compounds were identified. Vacuum impregnation of celery root in the juices of onion, kale and celery stalks significantly affected the profile of bioactive compounds, Volatile Organic Compounds (VOCs), total phenolic content, antioxidant properties, drying process kinetics and physical properties of the dried products. The highest nutrient values were recorded in celery samples after impregnation with kale and onion juice. Due to its good functional and nutritional properties, the material such as celery obtained as a result vacuum impregnation process can be envisioned as the future in creating novel functional foods.

Optimization of the Spray-Drying Encapsulation of Sea Buckthorn Berry Oil

The aim of this study was to evaluate the effect of spray-drying parameters on the physicochemical properties of encapsulated sea buckthorn berry oil. Different carriers (gum arabic, β-cyclodextrin, and their mixture (1:1, w/w)), inlet air temperatures (120, 150, and 180 °C), and carrier-to-oil ratios (2, 3, and 4, w/w) were evaluated. The obtained powders were characterized in terms of the product yield (36.79-64.60%), encapsulation efficiency (73.08-93.18%), moisture content (0.23-3.70%), hygroscopicity (1.5-7.06 g/100 g), solubility (19.55-74.70%), bulk density (0.25-0.44 g/L), total carotenoid content (mg/100 g dm), and antioxidant capacity (871.83-1454.39 μmol TE/100 g dm). All physicochemical properties were significantly affected by the carrier-to-oil ratio and inlet air temperature. Higher carrier-to-oil ratios increased the product yield, encapsulation efficiency, solubility, and bulk density and decreased the powder hygroscopicity. Elevating the drying temperatures during spray drying also increased the product yield, encapsulation efficiency, and solubility, while it decreased the powder moisture content, total carotenoid content, and antioxidant capacity. Based on the physicochemical properties, the use of β-cyclodextrin as a carrier, a drying temperature of 120 °C, and a carrier-to-oil ratio of 4 were selected as optimal conditions for the production of sea buckthorn berry oil powder. The obtained powder is a valuable material for a wide range of applications in the food and nutraceutical industries.

Improvement in the Biosynthesis of Antioxidant-Active Metabolites in In Vitro Cultures of Isatis tinctoria (Brassicaceae) by Biotechnological Methods/Elicitation and Precursor Feeding

This study aimed to establish the in vitro shoot culture of Isatis tinctoria L. and its ability to produce antioxidant bioactive compounds. The Murashige and Skoog (MS) medium variants, containing different concentrations (0.1-2.0 mg/L) of benzylaminopurine (BAP) and 1-naphthaleneacetic acid (NAA) were tested. Their influence on the growth of biomass, accumulation of phenolic compounds, and antioxidant potential was evaluated. To improve the phenolic content, agitated cultures (MS 1.0/1.0 mg/L BAP/NAA) were treated with different elicitors, including the following: Methyl Jasmonate, CaCl₂, AgNO₃, and yeast, as well as with L-Phenylalanine and L-Tyrosine-precursors of phenolic metabolites. The total phenolic content (TPC) of hydroalcoholic extracts (MeOH 70%) obtained from the biomass grown in vitro was determined spectrophotometrically; phenolic acids and flavonoids were quantified by RP-HPLC. Moreover, the antioxidant potential of extracts was examined through the DPPH test, the reducing power, and the Fe²⁺ chelating assays. The biomass extracts obtained after 72 h of supplementation with Tyr (2 g/L), as well as after 120 and 168 h with Tyr (1 g/L), were found to be the richest in TPC (49.37 ± 0.93, 58.65 ± 0.91, and 60.36 ± 4.97 mg GAE/g extract, respectively). Whereas among the elicitors, the highest TPC achieved was with CaCl₂ (20 and 50 mM 24 h), followed by MeJa (50 and 100 µM, 120 h). The HPLC of the extracts led to the identification of six flavonoids and nine phenolic acids, with vicenin-2, isovitexin, syringic, and caffeic acids being the most abundant compounds. Notably, the amount of all flavonoids and phenolic acids detected in the elicited/precursor feeding biomass was higher than that of the leaves of the parental plant. The best chelating activity was found with the extract of biomass fed with Tyrosine 2 g/L, 72 h (IC₅₀ 0.27 ± 0.01 mg/mL), the strongest radical scavenging (DPPH test) for the extract obtained from biomass elicited with CaCl₂ 50 mM, after 24 h of incubation (25.14 ± 0.35 mg Trolox equivalents (TE)/g extract). In conclusion, the in vitro shoot culture of I. tinctoria supplemented with Tyrosine, as well as MeJa and/or CaCl₂, could represent a biotechnological source of compounds with antioxidant properties.

Induction of resistance, enzyme activity, and phytochemicals in canola plants treated with abscisic acid elevated based on nutrient availability: a case study on Brevicoryne brassicae L. (Hemiptera: Aphididae)

The cabbage aphid, Brevicoryne brassicae L. (Hemiptera: Aphididae), is one of the important pests of cruciferous plants throughout the world including Iran. In the present study, we grew cultivated canola plants under different fertilizers or distilled water and sprayed them with 100 µM abscisic acid (ABA) or a control solution (NaOH dissolved in water) to study (i) the antibiosis parameters of B. brassicae on these plants; (ii) the antixenosis of B. brassicae adults on these plants; (iii) the plant's peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) activity; and (iv) the plant's total phenolic and glucosinolate content. The results of antibiosis experiments showed that ABA and fertilizers have a profound and negative effect on the performance of B. brassicae. In the antixenosis experiment, control plants attracted a significantly higher number of adult females in comparison to treated plants. Also, B. brassicae had lower performance and preference when they were reared on the ABA-treated fertilized plants with higher levels of phenolic and glucosinolate content. These results prompted us to hypothesize that fertilizers enable canola plants to trigger a higher level of secondary metabolites. Our findings reveal that the type and level of nutrient availability may have different impacts on how the plant regulates its defense mechanisms.

Studies on the Accumulation of Secondary Metabolites and Evaluation of Biological Activity of In Vitro Cultures of Ruta montana L. in Temporary Immersion Bioreactors

The present work focuses on in vitro cultures of Ruta montana L. in temporary immersion Plantform^TM bioreactors. The main aim of the study was to evaluate the effects of cultivation time (5 and 6 weeks) and different concentrations (0.1-1.0 mg/L) of plant growth and development regulators (NAA and BAP) on the increase in biomass and the accumulation of secondary metabolites. Consequently, the antioxidant, antibacterial, and antibiofilm potentials of methanol extracts obtained from the in vitro-cultured biomass of R. montana were evaluated. High-performance liquid chromatography analysis was performed to characterize furanocoumarins, furoquinoline alkaloids, phenolic acids, and catechins. The major secondary metabolites in R. montana cultures were coumarins (maximum total content of 1824.3 mg/100 g DM), and the dominant compounds among them were xanthotoxin and bergapten. The maximum content of alkaloids was 561.7 mg/100 g DM. Concerning the antioxidant activity, the extract obtained from the biomass grown on the 0.1/0.1 LS medium variant, with an IC₅₀ 0.90 ± 0.03 mg/mL, showed the best chelating ability among the extracts, while the 0.1/0.1 and 0.5/1.0 LS media variants showed the best antibacterial (MIC range 125-500 µg/mL) and antibiofilm activity against resistant Staphylococcus aureus strains.

Infrared-assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes

BACKGROUND

Infrared-assisted spouted bed drying (IRSBD) is an innovative hybrid drying technology based on infrared drying and spouted bed drying, which has the advantages of higher drying efficiency and better uniformity. Temperature is an important process parameter that affects drying characteristics and product quality. Considering the overall quality of the product, drying at a constant temperature may not be the best solution. However, there is a lack of research on dynamically varying drying schemes. In this study, the effects of constant and variable temperature drying processes on the drying characteristics, uniformity, energy consumption, and quality of Chinese yams were evaluated.

RESULTS

The shortest drying time and lowest energy consumption were obtained by IRSBD at 70 °C, followed by staged rising temperature drying (SRTD). However, SRTD achieved the best drying uniformity. The Peleg model could describe the dehydration kinetics of dried yams well (R²  > 0.99). A high drying temperature (70 °C) favored the preservation of bioactive compounds (polyphenols and flavonoids) and gave the best antioxidant activity and equilibrium rehydration ratio of dried yams but resulted in poor color. Samples dried with SRTD showed comparable good antioxidant activity and better color than those dried at 70 °C.

CONCLUSION

A reasonable variable temperature drying scheme using IRSBD is considered to be better when considering the drying performance and overall quality of the products. © 2022 Society of Chemical Industry.

A new eudesmanolide from Tanacetum balsamita L. and biological activities of extracts

The ethyl acetate and methanol extracts from aerial parts of Tanacetum balsamita yielded a new derivative of 1-acetyl-erivanin, namely 1-acetyl-3-epi-erivanin (17), some known compounds, namely seventeen sesquiterpene lactones, five flavonoids, four coumarins, and a steroid. All extracts displayed antibacterial activity against test microorganisms except for Escherichia coli. The methanol (TBM) extract with an IC₅₀ value of 0.180 mg/mL exhibited good antioxidant activity against DPPH radical while all extracts showed significant anti-inflammatory activity against lipoxygenase enzyme. The ethyl acetate (TBEA) extract presented moderate activity against α-glucosidase enzyme with an IC₅₀ of 0.808 mg/mL. The highest total phenol content with 91.050 mg GAE/g extract was found in TBM. It is the first study on the isolation of secondary metabolites as well as 5-lipoxygenase and α-glucosidase inhibitory activity of T. balsamita growing in Turkey.

Different Types of Hypericum perforatum cvs. (Elixir, Helos, Topas) In Vitro Cultures: A Rich Source of Bioactive Metabolites and Biological Activities of Biomass Extracts

Microshoot agitated and bioreactor cultures (PlantForm bioreactors) of three Hypericum perforatum cultivars (Elixir, Helos, Topas) were maintained in four variants of Murashige and Skoog medium (MS) supplemented with 6-benzylaminopurine (BAP) and 1-naphthaleneacetic acid (NAA) (in the range of 0.1-3.0 mg/L). In both types of in vitro cultures, the accumulation dynamics of phenolic acids, flavonoids, and catechins were investigated during 5- and 4-week growth cycles, respectively. The contents of metabolites in methanolic extracts from biomasses collected in 1-week intervals were estimated by HPLC. The highest total contents of phenolic acids, flavonoids, and catechins were 505, 2386, and 712 mg/100 g DW, respectively (agitated cultures of cv. Helos). The extracts from biomass grown under the best in vitro culture conditions were examined for antioxidant and antimicrobial activities. The extracts showed high or moderate antioxidant activity (DPPH, reducing power, and chelating activity assays), high activity against Gram-positive bacteria, and strong antifungal activity. Additionally, experiments with phenylalanine feeding (1 g/L) in agitated cultures were performed reaching the highest enhancement of the total contents of flavonoids, phenolic acids, and catechins on day 7 after the addition of the biogenetic precursor (2.33-, 1.73- and 1.33-fold, respectively). After feeding, the highest accumulation of polyphenols was detected in the agitated culture of cv. Elixir (4.48 g/100 g DW). The high contents of metabolites and the promising biological properties of the biomass extracts are interesting from a practical point of view.

Impact of gastrointestinal digestion simulation on brewer's spent grain green extracts and their prebiotic activity

Brewer's spent grain (BSG) is a by-product of the beer industry and a potential source of bioactive compounds. In this study, two methods of extracting bioactive compounds from brewer's spent grain were used - solid-to-liquid conventional extraction (SLE) and solid-to-liquid ohmic heating extraction (OHE) coupled with two ratio combinations of solvents: 60 % and 80 % ethanol:water (v/v). The bioactive potential of the BSG extracts was assessed during the gastrointestinal tract digestion (GID) and the differences in their antioxidant activity, total phenolic content and characterization of the polyphenol profile was measured. The SLE extraction using 60 % ethanol:water (v/v) was the extraction method with higher antioxidant activity (33.88 mg ascorbic acid/g BSG - initial; 16.61 mg ascorbic acid/g BSG - mouth; 15.58 mg ascorbic acid/g BSG - stomach; 17.26 mg ascorbic acid/g BSG - duodenum) and higher content in total phenolics (13.26 mg gallic acid/g BSG - initial; 4.80 mg gallic acid/g BSG - mouth; 4.88 mg gallic acid/g BSG - stomach; 5.00 mg gallic acid/g BSG - duodenum). However, the OHE extraction using 80 % ethanol:water (v/v), had a higher bioaccessibility index (99.77 % for ferulic acid, 72.68 % for 4-hydroxybenzoic acid, 65.37 % for vanillin, 28.99 % for p-coumaric, 22.54 % for catechin) values of polyphenols. All the extracts enhanced (except for SLE for 60 % ethanol:water (v/v) at 2 and 1.5 %, and for 80 % ethanol:water (v/v) at 2 % with Bifidobacterium animalis spp. lactis BB12, where no growth was observed) the growth of the probiotic microorganisms tested (Bifidobacterium animalis B0 - O.D.'s between 0.8240 and 1.7727; Bifidobacterium animalis spp. lactis BB12 - O.D.'s between 0.7219 and 0.8798; Lacticaseibacillus casei 01 - O.D.'s between 0.9121 and 1.0249; and Lactobacillus acidophilus LA-5 - O.D.'s between 0.8595 and 0.9677), demonstrating a potential prebiotic activity of BSG extracts.

Chemical Profile, Antioxidant and Cytotoxic Activity of a Phenolic-Rich Fraction from the Leaves of Brassica fruticulosa subsp. fruticulosa (Brassicaceae) Growing Wild in Sicily (Italy)

Recently, our research team has started a study on Brassica fruticulosa subsp. fruticulosa, an edible plant traditionally used to treat various ailments, little investigated to date. Good in vitro antioxidant properties were highlighted for the leaf hydroalcoholic extract, with the secondary higher than the primary ones. In continuation of the ongoing research, this work was designed to elucidate the antioxidant properties of the phenolic compounds contained in the extract. For this purpose, a phenolic-rich ethyl acetate fraction (Bff-EAF) was obtained from the crude extract by liquid-liquid extraction. The phenolic composition was characterized by HPLC-PDA/ESI-MS analysis and the antioxidant potential was investigated by different in vitro methods. Furthermore, the cytotoxic properties were evaluated by MTT, LDH and ROS determinations on human colorectal epithelial adenocarcinoma cells (CaCo-2) and human normal fibroblasts (HFF-1). Twenty phenolic compounds (flavonoid and phenolic acid derivatives) were identified in Bff-EAF. The fraction exhibited good radical scavenging activity in the DPPH test (IC₅₀ = 0.81 ± 0.02 mg/mL), and moderate reducing power (ASE/mL = 13.10 ± 0.94) and chelating properties (IC₅₀ = 2.27 ± 0.18 mg/mL), contrary to what previously observed for the crude extract. Bff-EAF reduced in a dose-dependent manner CaCo-2 cell proliferation after 72 h of treatment. This effect was accompanied by the destabilization of the cellular redox state due to the antioxidant and pro-oxidant activities displayed by the fraction at lower and higher concentrations. No cytotoxic effect was observed on HFF-1 fibroblasts, used as control cell line.

Chemical Profiling, Bioactive Properties, and Anticancer and Antimicrobial Potential of Juglans regia L. Leaves

The aim of this study was to assess the biological potential of the polyphenolic fraction isolated from J. regia leaves, collected in the Subcarpathian region (Poland). The phenolic profile was determined using the UPLC-PDA-MS/MS method. Biological activity was determined by evaluating the antioxidant, anticancer, antibacterial, and antifungal effects. Prior to this study, the purified polyphenolic fraction was not been tested in this regard. A total of 40 phenolic compounds (104.28 mg/g dw) were identified, with quercetin 3-O-glucoside and quercetin pentosides dominating. The preparation was characterized by a high ability to chelate iron ions and capture O₂^•- and OH^• radicals (reaching IC₅₀ values of 388.61, 67.78 and 193.29 µg/mL, respectively). As for the anticancer activity, among the six tested cell lines, the preparation reduced the viability of the DLD-1, Caco-2, and MCF-7 lines the most, while in the antibacterial activity, among the seven tested strains, the highest susceptibility has been demonstrated against K. pneumoniae, S. pyogenes, and S. aureus. Depending on the needs, such a preparation can be widely used in the design of functional food and/or the cosmetics industry.

In Vitro Cultures of Scutellaria brevibracteata subsp. subvelutina as a Source of Bioactive Phenolic Metabolites

Some of the more than 350 Scutellaria species, such as S. baicalensis and S. lateriflora, have been used in traditional medicine and today play an important role in official phytotherapy. Other species have been less investigated, and their therapeutic potential is unknown. This is one of the few studies on Scutellaria brevibracteata subsp. subvelutina, and the first research of this species' in vitro cultures. The aim of this study was to establish an in vitro culture and analyse its phytochemical profile and biological activity. In the methanolic extracts from biomass cultured on six solid Murashige and Skoog (MS) medium variants supplemented with different combinations of 6-benzylaminopurine (BAP) and 1-naphthaleneacetic acid (NAA) in the range 0.5-3 mg/L analysed by HPLC, the presence of specific flavonoids (baicalein, baicalin, wogonin, wogonoside, scutellarin, chrysin), phenylpropanoid glycosides (verbascoside, isoverbascoside), and phenolic acids (p-hydroxybenzoic, caffeic, ferulic, m-coumaric acids) was confirmed. The dominant metabolites were wogonoside and verbascoside with the highest content of 346 and 457 mg/100 g DW, respectively. Thus, the extract with the highest content of bioactive metabolites was selected for further research and subjected to evaluation of antioxidant and antimicrobial potential. The extract exhibited good free radical scavenging activity (IC50 = 0.92 ± 0.01 mg/mL) and moderate reducing power and chelating activity. The brine shrimp lethality bioassay proved its lack of biotoxicity. Antimicrobial activity was tested against sixteen strains of Gram-positive and Gram-negative bacteria and fungi. The strongest growth inhibitory activity was observed against Trichophyton tonsurans.

Juice Powders from Rosehip (Rosa canina L.): Physical, Chemical, and Antiglycation Properties

Fruits from rosehip (Rosa canina L.) are gaining popularity due to their content and profile of bioactive components. Rosehip is distinct for its antioxidant, immunomodulatory, and anticancer properties. However, the abundance of these bioactives led to a tart taste, resulting in its consumption mainly in processed form. Due to microbiological safety, pasteurization is the preferred way of processing, which affects the chemical properties of the juice. A promising approach to improve acceptability of rosehip's physical properties, while preserving its bioactive compounds and adding health-promoting benefits, is to enrich the rosehip juice with functional carriers before drying. The influence of the carrier type (maltodextrin, inulin, trehalose, palatinose) and drying technique (spray- and freeze-drying) on the physical, chemical, and antioxidant properties of pasteurized, and non-pasteurized juice powders was examined in this study. In addition, the ability of powders with functional carriers to inhibit protein glycation was evaluated. Spray drying led to products with improved physical properties in relation to freeze-drying. The addition of carrier substances significantly influenced the antioxidant capacity determined by TEAC ABTS and FRAP methods, whereby the application of inulin and palatinose retained antioxidant capacity better than the frequently used maltodextrin. Moreover, rosehip juice powders showed a promising ability to inhibit protein glycation.

Chemical, Antioxidant and Biological Studies of Brassica incana subsp. raimondoi (Brassicaceae) Leaf Extract

Brassica incana subsp. raimondoi is an endemic taxon present in a restricted area located on steep limestone cliffs at an altitude of about 500 m a.s.l. in eastern Sicily. In this research, for the first time, studies on the phytochemical profile, the antioxidant properties in cell-free and cell-based systems, the cytotoxicity on normal and cancer cells by 3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide (MTT) assay, and on Artemia salina Leach, were performed. The total phenolic, flavonoid, and condensed tannin contents of the leaf hydroalcoholic extract were spectrophotometrically determined. Ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS) analysis highlighted the presence of several phenolic acids, flavonoids, and carotenoids, while High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) identified various kaempferol and isorhamnetin derivatives. The extract exhibited different antioxidant properties according to the five in vitro methods used. Cytotoxicity by MTT assay evidenced no impact on normal human fibroblasts (HFF-1) and prostate cancer cells (DU145), and cytotoxicity accompanied by necrotic cell death for colon cancer cells (CaCo-2) and hepatoma cells (HepG2), starting from 100 μg/mL and 500 μg/mL, respectively. No cytotoxic effects were detected by the A. salina lethality bioassay. In the H2O2-induced oxidative stress cell model, the extract counteracted cellular reactive oxygen species (ROS) production and preserved non-protein thiol groups (RSH) affected by H2O2 exposure in HepG2 cells. Results suggest the potential of B. incana subsp. raimondoi as a source of bioactive molecules.

Protective effects of Rubus tereticaulis leaves ethanol extract on rats with ulcerative colitis and bio-guided isolation of its active compounds: A combined in silico, in vitro and in vivo study

The aim of this study was to evaluate the therapeutic effect of active ethanol extract obtained from the leaves of Rubus tereticaulis (RTME) against colitis, and to purify major compounds from this extract by bioassay-directed isolation. Rats with colitis induced via intra-rectal acetic acid administration (5%, v/v) received RTME or sulfasalazine for three consecutive days. On day four, all rats were decapitated, and the colonic tissue samples were collected for macroscopic score, colon weight, reduced glutathione (GSH), myeloperoxidase (MPO), and malondialdehyde (MDA) analyses. The active compounds and chemical composition of RTME were determined by bio-guided isolation and LC-MS/MS, respectively. Compared to the colitis group, the rats treated with RTME displayed significantly lowered macroscopic scores and colon wet weights (p < 0.001). These effects were confirmed biochemically by a decrease in colonic MPO activity (p < 0.001), MDA levels (p < 0.001), and an increase in GSH levels (p < 0.001). Kaempferol-3-O-β-d-glucuronide (RT1) and quercetin-3-O-β-d-glucuronide (RT2) were found to be the major compounds of RTME, as evidenced by in vitro anti-inflammatory and antioxidant activity-guided isolation. Their anti-inflammatory/antioxidant activities were also predicted by docking simulations. Additionally, quinic acid, 5-caffeoylquinic acid, quercetin pentoside, quercetin glucoside, quercetin-3-O-β-d-glucuronide, kaempferol-3-O-β-d-glucuronide, and kaempferol rutinoside were identified in RTME via using LC-MS/MS. RT2, along with other compounds, may be responsible for the observed protective action of RTME against colitis. This study represents the first report on the beneficial effects of RTME in an experimental model of colitis and highlights the potential future use of RTME as a natural alternative to alleviate colitis.

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant properties of the obtained wheat bread. The control sample was bread without the addition of walnut male flowers. In the tests, the addition of flowers was used in the amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the flour used in the control sample. Bread dough was prepared according to the direct method with the use of yeast. The parameters of the baking process of the control bread and of the test bread were calculated. The selected parameters determining the quality of the obtained bread, including the loaf volume, the specific volume, the crumb porosity, the crumb texture and the color were measured. The antioxidant potential and total polyphenol content were tested both in the dough and in the bread. The test results were analyzed statistically. It was found that the partial replacement of wheat flour with walnut male flowers resulted in a significant reduction in the loaves' volume and in the darkening of both the color of the dough and the crumb. The value of the L* parameter decreased with the increasing addition of walnut flowers. The lowest values of this parameter were found to be 53.87 (crust) and 39.94 (crumb) in the sample with 2.5% addition. The average volume of the loaves ranged from 565 cm3 (0.5%) to 675 cm3 (control). The use of the additive in the amount of 2.5% caused significant changes in the values of most of the examined parameters of the bread crumb texture. The addition of walnut male flowers to the flour had a significant effect on the antioxidant potential and the total polyphenol content of the tested doughs and breads. In the case of bread, the total polyphenol content value ranged from 96.90 mg GAE/g dw to 208.08 mg GAE/g dw. Similarly, the antioxidant potential increased with increasing walnut male flower supplementation. The antioxidant potential determined by the ABTS and FRAP methods ranged from 1.42 mmol TE/g dw to 2.02 mmol TE/g dw and from 0.08 mmol TE/g dw to 0.33 mmol TE/g dw, respectively. The obtained research results prove the application potential of walnut flowers in the design of food, with beneficial pro-health properties, and are an example of the use of plant by-products in the process of food enrichment.

Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality

Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS^*+ and DPPH^*). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract's content, analyzed sugars, and antioxidant activity of the juices (ABTS^*+). Adding pectinase to unpeeled celery pulp resulted in a 2-10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24-57% and total phenolic acids by 20-57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from Rhizopus sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content.

Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread

Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry's goals is to improve its quality in the context of healthiness and physical parameters. Consumers' perception of sensory quality is an important aspect of food choice. Thus, the study aimed to enhance nutritional parameters (antioxidant capacity, content of phenolic compounds) together with maintaining or increasing bread quality (texture, color, volume and sensory properties). Among vegetable juices, tomato, beetroot and carrot were selected, as they are easily accessible in Europe and are inexpensive. At the same time, those juices are known to be high in antioxidants. In this study, the effect of substituting recipe water with tomato, beetroot and carrot juices (replacement level: 15, 30, 50% v/v) was evaluated in terms of the specific volume, texture, color, acidity, polyphenol contents, antioxidant and sensory properties. It was concluded that juice content had a significant positive impact on physicochemical parameters such as volume, color, acidity, as well as the antioxidant activity of breads. The carrot and beetroot juices were the most efficient in terms of shaping wheat bread properties, especially in terms of antioxidant activity.

Phytochemical Screening and Bioactive Properties of Juglans regia L. Pollen

Pollen is one of the major by-products of the walnut tree, yet it is poorly investigated. Thus, the aim of this study was to investigate the total phenolics, flavonoids, antioxidant, anticancer potential, and polyphenol profile of pollen obtained from male Juglans regia flowers. A total of 24 phenolic compounds were identified in Juglans regia pollen and all of them were reported for the first time for this raw material. The content of polyphenols was 408.03 mg/100 g dry weight (dw) and the most abundant components were quercetin 3-O-sophoroside and 4′,5,7-trihydroxy-3,6-dimethoxyflavone-7-O-beta-D-glucoside. The concentration of these compounds, as well as the total content of polyphenols and flavonoids, strongly determined the antioxidant and cytotoxic activity of Juglans regia pollen. Antioxidant action using the ABTS and CUPRAC methods had the values of 3.35 and 0.32 mmol TE/g dw, respectively. In turn, in the tests of chelating ability of ferrous ion, O₂^•− and OH⁻ radical scavenging activity, of which the results were expressed as IC₅₀, the values were equal to 335.01, 459.31, and 92.89 µg/mL, respectively. Among the six cancer cell lines, the strongest effect was demonstrated for Caco-2 (140.65 µg/mL) and MCF-7 (140.98 µg/mL) cells. The results provide valuable and previously unpublished data on the polyphenol composition and biological potential of Juglans regia pollen.