Propiedades antioxidantes del maguey morado (Rhoeo discolor) Purple maguey (Rhoeo discolor) antioxidant properties

Assessment of allelopathic activity of Tradescantia spathacea Sw. for weed control

Tradescantia spathacea Sw. (Commelinaceae) is widely cultivated as an ornamental and medicinal plant in Southeast Asia, and its pharmacological properties are well known. On the other hand, this plant species is classified as an invasive weed in some countries. As a noxious weed, T. spathacea has been reported to disrupt the growth of native plants. However, no study has reported on its allelopathic activity. Thus, we investigated the allelopathic property and inhibitory substance of T. spathacea. The extracts of T. spathacea significantly inhibited the shoots and roots of alfalfa (Medicago sativa L.), cress (Lepidium sativum L.), lettuce (Lactuca sativa L.), barnyard grass (Echinochloa crus-galli (L.) P. Beauv.), Italian ryegrass (Lolium multiflorum Lam.), and timothy (Phleum pratense L.) at concentrations ≥ 3 mg dry weight (D.W.) equivalent extract/mL. As the extract concentration increased, the growth of the shoots and roots decreased. The I₅₀ values of the test plant shoots and roots were 11.6-72.4 and 5.4-19.5 mg D.W. equivalent extract/mL, respectively. The extracts were purified by column chromatography, and an inhibitory substance was separated, which inhibited the shoots and roots of cress to 18.8 and 11.6% of control growth, respectively. The results of present findings indicate that T. spathacea extracts possess an allelopathic property, and its inhibitory substance may contribute this activity.

The biological activities of the spiderworts (Tradescantia)

Widely used throughout the world as traditional medicine for treating a variety of diseases ranging from cancer to microbial infections, members of the Tradescantia genus show promise as sources of desirable bioactive compounds. The bioactivity of several noteworthy species has been well-documented in scientific literature, but with nearly seventy-five species, there remains much to explore in this genus. This review aims to discuss all the bioactivity-related studies of Tradescantia plants and the compounds discovered, including their anticancer, antimicrobial, antioxidant, and antidiabetic activities. Gaps in knowledge will also be identified for future research opportunities.

Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W1/O/W2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME.

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

The objective of this study was the incorporation of a water-oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

Physicochemical Changes of Cocoa Beans during Roasting Process

During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this study was to evaluate the effect of roasting time and temperature in a rotatory system on cocoa beans physicochemical parameters of quality as moisture, water activity, pH, total acidity, color (L⁎,a⁎,b⁎), total phenolic content (TPC), and DPPH radical capacity. Cocoa beans were roasted as a function with a central rotatable design with 22 + 5 central points and 4 axial points (-1.414, -1, 0, +1, and +1,414) and a response surface methodology was applied. Temperature and time levels were 110–170°C and 5–65 minutes, respectively. The effect of the variables was nonlinear and modeled with a second-order response polynomial. Roasting time and temperature presented a significative effect (p<0.05) on the response variables except for both TPC and DPPH radical capacity in aqueous extract.

Antioxidant and antibacterial activity of Rhoeo spathacea (Swartz) Stearn leaves

The decoction and infusion of Rhoeo spathacea (Swartz) Stearn leaves have been recognized as a functional food particularly in South America, but has not yet gained international popularity as a beverage. The primary aim of this study was to establish the viability of R. spathacea aqueous leaf extracts as a beverage, in terms of its antioxidant activity and antibacterial activity. The antioxidant contents of aqueous and methanol leaf extracts were evaluated by the total phenolic content (TPC) and total flavonoid content (TFC) assays. The antioxidant activities measured were DPPH radical scavenging activity (FRS), ferric reducing power (FRP) and ferrous ion chelating (FIC) activity. The aqueous leaf extracts in the forms of decoction and infusion, were found to have comparable TPC and antioxidant activity with other herbal teas previously reported by our research group. Both decoction and infusion also exhibited antibacterial activity against six species of Gram positive and four species of Gram negative bacteria, notably methicillin-resistant Staphylococcus aureus and Neisseria gonorrhoeae. A total of four different known phenolic compounds were identified by HPLC and MS, three of which have not been previously reported to be found in this plant. Both the decoction and infusion of the leaves R. spathacea have potential to be popularized into a common beverage.