Radical Scavenging Capacity and Antioxidant Activity of the E Vitamer Fraction in Rice Bran

Facile and Novel Synthetic Approach, Molecular Docking, Molecular Dynamics, and Drug-Likeness Evaluation of 9-Substituted Acridine Derivatives as Dual Anticancer and Antimicrobial Agents

In the present study, numerous acridine derivatives A1-A20 were synthesized via aromatic nucleophilic substitution (SNAr) reaction of 9-chloroacridine with carbonyl hydrazides, amines, or phenolic derivatives depending upon facile, novel, and eco-friendly approaches (Microwave and ultrasonication assisted synthesis). The structures of the new compounds were elucidated using spectroscopic methods. The title products were assessed for their antimicrobial, antioxidant, and antiproliferative activities using numerous assays. Promisingly, the investigated compounds mainstream revealed promising antibacterial and anticancer activities. Thereafter, the investigated compounds' expected mode of action was debated by using an array of in silico studies. Compounds A2 and A3 were the most promising antimicrobial agents, while compounds A2, A5, and A7 revealed the most cytotoxic activities. Accordingly, RMSD, RMSF, Rg, and SASA analyses of compounds A2 and A3 were performed, and MMPBSA was calculated. Lastly, the ADMET (absorption, distribution, metabolism, excretion, and toxicity) analyses of the novel acridine derivatives were investigated. The tested compounds' existing screening results afford an inspiring basis leading to developing new compelling antimicrobial and anticancer agents based on the acridine scaffold.

Synthesis, spectroscopic, DFT calculations, biological activity, SAR, and molecular docking studies of novel bioactive pyridine derivatives

Enaminonitrile pyridine derivative was used as a precursor for preparation of fourteen heterocyclic compounds using both conventional thermal and microwave techniques. Diverse organic reagents, such as chloroacetyl chloride, acetic anhydride, chloroacetic acid, carbon disulfide, p-toluene sulfonyl chloride, maleic anhydride, phthalic anhydride, were used. The chemical formulae and structures of isolated derivatives were obtained using different analytical and spectroscopic techniques such as IR, 1H-, 13C-NMR as well as mass spectrometry. The spectroscopic analyses revealed diverse structure arrangements for the products. Molecular structure optimization of certain compounds were performed by the density functional theory (DFT/B3LYP) method and the basis set 6-31 G with double zeta plus polarization (d,p). The antimicrobial inhibition and the antioxidant activity of the reported compounds were screened. Compounds 5, 6, 11 and 13 exhibited the highest antibacterial inhibition, while compound 8 gave the highest scavenging activity (IC50 43.39 µg/ml) against the DPPH radical. Structure-activity relationship of the reported compounds were correlated with the data of antibacterial and the antioxidant activity. The global reactivity descriptors were also correlated with the biological properties of compounds. The molecular docking studies of reported compounds were investigated, and the analysis showed that the docked compounds have highly negative values for the functional binding scores. The binding interaction was found to be correlated with the substituent fragments of the compounds.

Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of Food

The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter). The content of lipophilic vitamins and carotenoids (analyzed via HPLC-MS) and the variation of total phenolic content (TPC), and antioxidant capacity (via Folin-Ciocalteu and DPPH assays) have evidenced that cooking with the direct solar oven allows to preserve some nutrients (i.e., tocopherols) and, sometimes, to enhance nutraceutical properties of vegetables (for example, solar oven-cooked eggplants showed 38% higher TPC compared to electric oven cooked sample) and meats. The specific isomerization of all-trans-β-carotene to 9-cis was also detected. The use of a UV filter is advisable to avoid UV drawbacks (for instance, a significant carotenoid degradation) without losing the beneficial effects of the other radiations.

Charging Organic Liquids by Static Charge

Aqueous liquids can be charged effectively by a number of methods for many important applications. Organic liquids, however, cannot be charged effectively by existing methods due to their low conductivities, especially the insulating nonpolar organic liquids; hence, there has not been any significant application developed based on charged organic liquids. This study describes an effective fundamental strategy for charging organic liquids, including nonpolar organic liquids: static charge is simply mixed into the liquid. Analyses suggested that the charged species are molecular ions that reside in the bulk of the liquid after charging. This method is simple and general, and the amount and polarity of charge can be flexibly tunable. The effectiveness of this method gives rise to opportunities for the development of novel applications. Charged organic droplets are manipulated for the first time by an electric field for controlling organic reactions. Particles with charge embedded in their bulk matrices are fabricated for the first time (i.e., via polymerizing the liquid monomers mixed with static charge). The charge in this novel class of bulk-charged particles is stable and permanent, especially when compared to the typical surface-charged particles. Simultaneous bulk-charged and bulk-magnetic particles are fabricated for the first time via simply mixing both the static charge and magnetic nanoparticles into the liquid monomers. These highly versatile particles are responsive to both electric and magnetic fields for practical applications.

Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran

Background:

Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases.

Methods:

The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder.

Results:

The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample.

Conclusion:

The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

Antioxidant potential and identification of active compounds on Kabau seed (Archidendron bubalinum) flesh and husk extract

Kabau (Archidendron bubalinum) is one of the plants that is often used as food ingredients and has the potential to be developed in the health sector. This study aims to determine the antioxidant potential of kabau seeds using 2,2-diphenyl-1-picril hidrazil (DPPH) and ferric reducing ability power (FRAP) methods and to identify active compounds of kabau seeds using GC-MS. Kabau seeds were macerated using 70% ethanol and 99.9% ethanol. The results showed that 99.9% ethanol extract of kabau seed coat had the highest antioxidant activity with IC50 values of 26.75 ppm for the DPPH method and 121.55 ppm for the FRAP method, respectively. Identification of active compounds using GC-MS showed that 99.9% ethanol extract of kabau seed coat contained the most 9,12-octadecadienoic acid compounds (linoleic acid) so that it could be developed as an antioxidant.

Synthesis of new uracil derivatives and their sugar hydrazones with potent antimicrobial, antioxidant and anticancer activities

6-(4-Chloro-3-nitrophenyl)-4-oxo-2-thioxo-1,2,3,4-tetrahydropyrimidine-5-carbonitrile (4) was prepared and was reacted with ethyl chloroacetate, hydrazine hydrate, 4-chloroaniline, formaldehyde, acetic anhydride, formic acid, carbon disulfide, 4-cyanobenzaldehyde, triethyl orthoformate, D-sugars, 4-aminoacetophenone, benzoyl choride and cyclohexanone to afford a series of new uracil derivatives (5-18). Examination of some of the prepared compounds for their antimicrobial, antioxidant and anticancer activities was conducted. Among the tested samples, compound 17 was the most active substance against the gram-positive bacteria and was more potent than the reference drug Cefoperazone. Moreover, the antibacterial activity of 17 was higher against gram-negative bacteria. Compounds 6 and 13 reached a higher scavenging ability toward DPPH radicals and are better candidates for antioxidant activity. Also, compounds 6 and 13 had no significant anticancer activity toward liver cancer (Hep G2) and breast cancer (MCF-7) cell lines.

Evaluation of α-amylase, lipase inhibition and in-vivo pharmacological activities of Eucalyptus camaladulensis Dehnh leaf extract

In this present study, phytochemical screening, anti-ulcer assay, anti-diarrhea assay, anti-inflammatory assay, analgesic assay, lipase activity assay, amylase activity assay and the anti-bacterial activity of Eucalyptus camaladulensis Dehnh leaf extracted with methanol and 50% ethanol was analyzed for biological significance. Physical characterization of the non-volatile component revealed the higher yield of 16.92% in 50% ethanol expediting the use of 50% ethanol as a better alternative. Further use of crude extract revealed 33.89% (IC₅₀ = 1.44 mg/ml) of α-amylase inhibition by methanol extract and 33.87% (IC₅₀ = 3.21 mg/ml) lipase inhibition by 50% ethanol extract. Furthermore, 44.44% protective ratio towards ulcer was observed with the methanol extract, whereas 54.58% anti-inflammatory activity was shown by the 50% ethanol extract. The effectiveness of the extract was further enhanced by the presence of 62.54% motility and best analgesic property at 180 min of the exposure of the extract orally. The antioxidant activity of crude methanol extract revealed an IC₅₀ value 601.8 μg/ml whereas, ethanol extract showed 1279.58 μg/ml in DPPH assay. Result revealed several health benefits of E. camaldulensis Dehnh leaf.

Redox Homeostasis and Natural Dietary Compounds: Focusing on Antioxidants of Rice (Oryza sativa L.)

Redox homeostasis may be defined as the dynamic equilibrium between electrophiles and nucleophiles to maintain the optimum redox steady state. This mechanism involves complex reactions, including nuclear factor erythroid 2-related factor 2 (Nrf2) pathway, activated by oxidative stress in order to restore the redox balance. The ability to maintain the optimal redox homeostasis is fundamental for preserving physiological functions and preventing phenotypic shift toward pathological conditions. Here, we reviewed mechanisms involved in redox homeostasis and how certain natural compounds regulate the nucleophilic tone. In addition, we focused on the antioxidant properties of rice and particularly on its bioactive compound, γ-oryzanol. It is well known that γ-oryzanol exerts a variety of beneficial effects mediated by its antioxidant properties. Recently, γ-oryzanol was also found as a Nrf2 inducer, resulting in nucleophilic tone regulation and making rice a para-hormetic food.

Comparative Evaluation of Different Extraction Techniques and Solvents for the Assay of Phytochemicals and Antioxidant Activity of Hashemi Rice Bran

Secondary metabolite contents (total phenolic, flavonoid, tocopherol, and tocotrienol) and antioxidant activities of Hashemi rice bran extracts obtained by ultrasound-assisted and traditional solvent (ethanol and 50:50 (v/v) ethanol-water) extraction techniques were compared. Phenolic and, flavonoid compounds were identified using ultra-high performance liquid chromatography and method validation was performed. Significant differences (p < 0.05) were observed among the different extraction techniques upon comparison of phytochemical contents and antioxidant activities. The extracts obtained using the ethanol-water (50:50 v/v) ultrasonic technique showed the highest amounts of total phenolics (288.40 mg/100 g dry material (DM)), total flavonoids (156.20 mg/100 g DM), and total tocotrienols (56.23 mg/100 g DM), and the highest antioxidant activity (84.21% 1,1-diphenyl-2-picrylhydrazyl (DPPH), 65.27% β-carotene-linoleic bleaching and 82.20% nitric oxide scavenging activity). Secondary metabolite contents and antioxidant activities of the rice bran extracts varied depending of the extraction method used, and according to their effectiveness, these were organized in a decreasing order as follows: ethanol-water (50:50 v/v) ultrasonic, ethanol-water (50:50 v/v) maceration, ethanol ultrasonic and ethanol maceration methods. Ferulic, gallic and chlorogenic acids were the most abundant phenolic compounds in rice bran extracts. The phytochemical constituents of Hashemi rice bran and its antioxidant properties provides insights into its potential application to promote health.

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.

Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product

Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals. In the present study, the physico-chemical characteristics, antioxidant potential of defatted rice bran (Laboratory-LDRB and Commercial -CDRB) and its utilization in preparation of bread were studied. The effect of incorporation of CDRB at varying levels (5, 10 & 15%) on the quality characteristics of bread including physical, rheological and sensory attributes were evaluated and the dietary fiber content and antioxidant activity were determined. The results indicated that LDRB had better nutrient profile, physical and antioxidant properties than CDRB. On the basis of physical characteristics, breads with 5% and 10% CDRB were found to be acceptable as such and those containing 15% were acceptable with addition of bread improvers. The dietary fiber content and total antioxidative activity of bread increased with increasing levels of CDRB, which also improved the shelf life. The results reveal that DRB can be incorporated in breads upto 10% and 15% as such or with bread improvers respectively, as source of fiber and natural antioxidant, as a functional ingredient.

Citrus bergamia Risso & Poiteau juice protects against renal injury of diet-induced hypercholesterolemia in rats

The present study was designed to evaluate the protective effect of treatment with Citrus bergamia juice (1 mL/day, for 30 days) against hypercholesterolemic diet-induced renal injury in rat.C. bergamia juice provoked a significant reduction in the plasma levels of cholesterol, triglycerides and LDL, and an increase in HDL levels, versus hyperlipidemic controls (p < 0.05). Plasma creatinine levels, measured to assess renal glomerular function, did not change compared with hyperlipidemic controls (0.37 +/- 0.11 mg/dL and 0.32 +/- 0.10 mg/dL, respectively). Moreover, in vivo lipid peroxidation was measured in kidney homogenate; C. bergamia juice administration significantly decreased MDA levels elevations compared with hyperlipidemic controls (4.10 +/- 0.10 nmol/mg protein and 4.78 +/- 0.15 nmol/mg protein, respectively).Histological observations of the kidney supported the biochemical data and indicated a protective effect of C. bergamia juice on the development of renal damage in hypercholesterolemic rats.The antioxidant potential of C. bergamia juice was examined in two in vitro systems: in the DPPH test the juice showed a noticeable effect on scavenging free radicals (IC(50) = 25.01 +/- 0.70 +/-L); in the reducing power assay it showed a strong activity, too (1.44 +/- 0.01 ASE/mL).These findings suggest that C. bergamia juice has a protective role in hypercholesterolemic diet-induced renal damage, which may be attributed to its antioxidant properties.