Antioxidant Properties of Polyphenolic Extracts from Quercus Laurina, Quercus Crassifolia, and Quercus Scytophylla Bark

Biosynthesis of Palladium Nanoparticles by Using Aqueous Bark Extract of Quercus dalechampii, Q. frainetto, and Q. petraea for Potential Antioxidant and Antimicrobial Applications

This study aimed to synthesize palladium nanoparticles (PdNPs) using bioactive compounds from aqueous extracts of Quercus species (Quercus dalechampii, Quercus frainetto, and Quercus petraea) with potential biomedical applications. To optimize PdNPs biosynthesis, various parameters were explored, including the concentration of PdCl2, the extract-to-PdCl2 ratio, and the pH of the solution. The nanoparticles were characterized using ultraviolet/visible spectroscopy (UV/Vis), Fourier-transform infrared spectroscopy (FTIR), and dynamic light scattering (DLS). Total polyphenol content was measured using the Folin-Ciocâlteu method, while antioxidant capacity was evaluated through radical neutralization assays, including ABTS and DPPH, and through iron and copper reduction tests. Antimicrobial activity was tested against Gram-positive and Gram-negative bacteria, as well as Candida species. Phenolic compounds and flavonoids from the extracts were essential for the reduction in palladium ions and the stabilization of the nanoparticles. UV/Vis spectroscopy showed a distinct surface plasmon resonance peak, indicating the successful formation of PdNPs. FTIR analysis confirmed the interaction between the bioactive compounds and PdNPs, revealing characteristic peaks of phenolic groups. DLS analysis indicated a hydrodynamic diameter of 63.9 nm for QD-PdNPs, 48 nm for QF-PdNPs, and 63.1 nm for QP-PdNPs, highlighting good dispersion and stability in solution. Although the PdNPs did not exhibit strong antioxidant properties, they demonstrated selective antimicrobial activity, especially against Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA). PdNPs also exhibited significant antifungal activity against Candida krusei, with a minimum inhibitory concentration (MIC) of 0.63 mg/mL, indicating their ability to compromise fungal cell integrity. This study contributes to developing eco-friendly biosynthesis methods for metallic nanoparticles and underscores the potential of PdNPs in various applications, including in the biomedical field.

The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications

Gallic acid (GA), a phenolic acid found in fruits and vegetables, has been consumed by humans for centuries. Its extensive health benefits, such as antimicrobial, antioxidant, anticancer, anti-inflammatory, and antiviral properties, have been well-documented. GA's potent antioxidant capabilities enable it to neutralize free radicals, reduce oxidative stress, and protect cells from damage. Additionally, GA exerts anti-inflammatory effects by inhibiting inflammatory cytokines and enzymes, making it a potential therapeutic agent for inflammatory diseases. It also demonstrates anticancer properties by inhibiting cancer cell growth and promoting apoptosis. Furthermore, GA offers cardiovascular benefits, such as lowering blood pressure, decreasing cholesterol, and enhancing endothelial function, which may aid in the prevention and management of cardiovascular diseases. This review covers the chemical structure, sources, identification and quantification methods, and biological and therapeutic properties of GA, along with its applications in food. As research progresses, the future for GA appears promising, with potential uses in functional foods, pharmaceuticals, and nutraceuticals aimed at improving overall health and preventing disease. However, ongoing research and innovation are necessary to fully understand its functional benefits, address current challenges, and establish GA as a mainstay in therapeutic and nutritional interventions.

A Review of Medicinal Plants and Phytochemicals for the Management of Gout

Gout, characterized by elevated uric acid levels, is a common inflammatory joint disease associated with pain, joint swelling, and bone erosion. Existing treatments for gout often result in undesirable side effects, highlighting the need for new, safe, and cost-effective anti-gout drugs. Natural products, including medicinal plants and phytochemicals, have gained attention as potential sources of anti-gout compounds. In this review, we examined articles from 2000 to 2020 using PubMed and Google Scholar, focusing on the effectiveness of medicinal plants and phyto-chemicals in managing gout. Our findings identified 14 plants and nine phytochemicals with anti-gout properties. Notably, Teucrium polium, Prunus avium, Smilax riparia, Rhus coriaria, Foenic-ulum vulgare, Allium cepa, Camellia japonica, and Helianthus annuus exhibited the highest xa-thine oxidase inhibitory activity, attributed to their unique natural bioactive compounds such as phenolics, tannins, coumarins, terpenoids, and alkaloids. Herbal plants and their phytochemicals have demonstrated promising effects in reducing serum urate and inhibiting xanthine. This review aims to report recent studies on plants/phytochemicals derived from herbs beneficial in gout and their different mechanisms.

Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to their antioxidative capacity. This review discusses the chemical composition of oak extracts, their antioxidative activity in different food systems, and the safety and potential challenges related to their application in food preservation. The potential benefits and limitations of using oak extracts as an alternative to synthetic antioxidants are highlighted, and future research directions to optimize their application and determine their safety for human consumption are suggested.

Phenolic and Antioxidant Compound Accumulation of Quercus robur Bark Diverges Based on Tree Genotype, Phenology and Extraction Method

Oak bark is a rich niche for beneficial bioactive compounds. It is known that the amount of the compounds found in plant tissues can depend on species, genotype, growth site, etc., but it is unclear whether oak phenology, i.e., late or early bud burst, can also influence the amount of phenols and antioxidants that can be extracted. We tested two Quercus robur populations expressing different phenology and five half-sib families in each population to see how phenology, genotype, as well as extrahent differences (75% methanol or water) can determine the total phenol, total flavonoid content, as well as antioxidant activity. Significant statistical differences were found between half-sib families of the same population, between populations representing different oak phenology and different extrahents used. We determined that the extraction of flavonoids was more favorable when using water. So was antioxidant activity using one of the indicators, when significant differences between extrahents were observed. Furthermore, in families where there was a significant difference, phenols showed better results when using methanol. Overall, late bud burst families exhibited higher levels in all parameters tested. Thus, we recommend that for further bioactive compound extraction, all these factors be noted.

The Raman Active Vibrations of Flavone and Quercetin: The Impact of Conformers and Hydrogen Bonding on Fingerprint Modes

The detection and analysis of flavonoids by Raman spectroscopy are of interest in many fields, including medicinal chemistry, food science, and astrobiology. Spectral interpretation would benefit from better identification of the fingerprint vibrational peaks of different flavonoids and how they are affected by intermolecular interactions. The Raman spectra of two flavonoids, flavone and quercetin, were investigated through comparisons between spectra recorded from pure powders and spectra calculated with time dependent density functional theory (TDDFT). For both flavone and quercetin, 17 peaks were assigned to specific molecular vibrations. Both flavonoids were found to have a split peak between 1250-1350 cm^-1 that is not predicted by TDDFT calculations on isolated molecules. In each case, it is shown that the addition of hydrogen bonded molecules arranged based on crystal structures reproduces the split peaks. These peaks were due to a stretching vibration of the bond between benzopyrone and phenyl rings and represent a characteristic spectral feature of flavonoids. Spectra of pollen grains from Quercus virginiana were also recorded and exhibit several peaks that correspond to the quercetin spectrum.

Quercus rotundifolia Bark as a Source of Polar Extracts: Structural and Chemical Characterization

Quercus rotundifolia bark was studied regarding anatomical, chemical, and antioxidant properties from trees in two sites in southern Portugal and are here reported for the first time. The general structure and anatomy of Q. rotundifolia bark showed a rhytidome with sequential undulated and anastomosed periderms with a small proportion of cork, while the phloem included broad rays with strong cell sclerification, groups of sclereids with embed large prismatic crystals, and abundant druses in parenchyma cells. The mean chemical composition was 15.5% ash, 1.6% dichloromethane extractives, 6.4% ethanol and 9.3% water extractives, 3.0% suberin, 30.5% total lignin, and 33.8% carbohydrates. Carbohydrates included mainly glucose (50.7% of total monomers) and xylose (23.8%), with uronic (3.0%) and acetic acids (1.0%). Suberin was mainly composed of ω-hydroxyacids (48.0% of all compounds) and α,ω-diacids (19.5%). The main compounds found in the lipophilic extracts were triterpenes (43.6%–56.2% of all compounds) and alkanoic acids (32.7%–41.7%). Phenolic content was high especially in the ethanol extracts, ranging from 219.5–572.9 mg GAE/g extract and comprising 162.5–247.5 CE/g extract of flavonoids and 41.2–294.1 CE/g extract of condensed tannins. The extracts revealed very good antioxidant properties with IC50 values of 4.4 µg ethanol extract/mL and 4.7 µg water extract/mL. Similar anatomical, chemical, and antioxidant characteristics were found in the bark from both sites. The high phenolic content and excellent antioxidant characteristics of polar extracts showed holm oak barks to be a promising natural source of antioxidants with possible use in industry and pharmaceutical/medical areas.

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

The flavonoids are compounds synthesized by plants, and they have properties such as antioxidant, anticancer, anti-inflammatory, and antibacterial, among others. One of the most important bioactive properties of flavonoids is their antioxidant effect. Synthetic antioxidants have side toxic effects whilst natural antioxidants, such as flavonoids from natural sources, have relatively low toxicity. Therefore, it is important to incorporate flavonoids derived from natural sources in several products such as foods, cosmetics, and drugs. For this reason, there is currently a need to extract flavonoids from plant resources. In this review are described the most important parameters involved in the extraction of flavonoids by unconventional methods such as ultrasound, pressurized liquid extraction, mechanochemical, high hydrostatic pressure, supercritical fluid, negative pressure cavitation, intensification of vaporization by decompression to the vacuum, microwave, infrared, pulsed electric field, high-voltage electrical discharges, and enzyme-assisted extraction. There are no unified operation conditions to achieve high yields and purity. Notwithstanding, progress has been achieved in the development of more advanced and environmentally friendly methods of extraction. Although in literature are found important advances, a complete understanding of the extraction process in each of the unconventional techniques is needed to determine the thermodynamic and kinetic mechanisms that govern each of the techniques.

A Comprehensive Review of Phytochemistry and Biological Activities of Quercus Species

The Quercus genus provides a large amount of biomaterial with many applications in fields like pharmaceutics, cosmetics, and foodstuff areas. Due to the worldwide dissemination of the genus, many species were used for centuries in traditional healing methods or in the wine maturing process. This review aims to bring together the results about phytoconstituents from oak extracts and their biological applicability as antioxidants, antimicrobial, anticancer, etc. The literature data used in this paper were collected via PubMed, Scopus, and Science Direct (2010–June 2020). The inclusion criteria were papers published in English, with information about phytoconstituents from Quercus species (leaves, bark and seeds/acorns) and biological activities such as antioxidant, antibacterial, antiobesity, anti-acne vulgaris, antifungal, anticancer, antiviral, antileishmanial, antidiabetic, anti-inflammatory. The exclusion criteria were the research of other parts of the Quercus species (e.g., galls, wood, and twigs); lack of information about phytochemistry and biological activities; non-existent Quercus species reported by the authors. The most studied Quercus species, in terms of identified biomolecules and biological activity, are Q. brantii, Q. infectoria and Q. robur. The Quercus species have been reported to contain several phytoconstituents. The main bioactive phytochemicals are phenolic compounds, volatile organic compounds, sterols, aliphatic alcohols and fatty acids. The, Quercus species are intensely studied due to their antioxidant, anti-inflammatory, antimicrobial, and anticancer activities, provided by their phytochemical composition. The general conclusion is that oak extracts can be exploited for their biological activity and can be used in research fields, such as pharmaceutical, nutraceutical and medical.

Biological and Chemical Insights of Beech (Fagus sylvatica L.) Bark: A Source of Bioactive Compounds with Functional Properties

The present study aimed, on the one hand, to improve the yield of microwave assisted extraction (MAE) of polyphenols from beech bark by using a design of experiments (DoE) approach. On the other hand, beech bark extracts (BBE) were characterized in terms of their phytochemical profile and evaluated for biological potential (antioxidant, antibacterial, antifungal, antimutagen, anti-α-glucosidase, and anti-tyrosinase). The extraction time varies with the amount of extracted total phenolic content (TPC). The microwave power favors TPC extraction but in different proportions. The optimum conditions which gave the highest TPC (76.57 mg GAE/g dry plant material) were reached when the microwave power was 300 W, extraction time was 4 min, and the solvent was an ethanol–water (50:50) mixture. The practical value of TPC after a controlled experiment was 76.49 mg GAE/g plant material. The identified compounds were vanillic acid, gallic acid, epicatechin, catechin, protocatechuic acid, chlorogenic acid, ferulic acid, and isoquercitrin. The antioxidant potential of BBEs was demonstrated by in vitro experiments. The BBEs were active against Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, and Candida species. All extracts were antimutagenic and expressed an inhibition on α-glucosidase and tyrosinase activity. Regarding antimutagen activity, the assayed extracts may be considered to have low or no antimutagen effects.

Investigation of the Antibacterial Activity and Subacute Toxicity of a Quercus crassifolia Polyphenolic Bark Extract for its Potential Use in Functional Foods

Oak wood is used in barrels for wine aging. During aging, polyphenols are transferred from the barrels to the liquid. Although the bioactivity of oak polyphenols in wines has been extensively studied, no investigation exists on their toxicological properties, which limits their use as functional safe ingredients for other products. In this work, the chemical composition of a polyphenolic extract of Quercus crassifolia bark (QCBe) was studied by GC-MS. Its antibacterial properties on probiotic and pathogenic bacteria and its subacute-oral toxicity were determined as a way to understand the potential impact from its addition to fermented food as a functional ingredient. QCBe shows a selective inhibition of Escherichia coli compared with Lactobacillus bulgaricus and Streptococcus thermophylus. According to the toxicity evaluation, the subacute no-observed-adverse-effect-level was achieved at 11 mg/kg bw/day, whereas the subacute lowest-observed-adverse-effect-level for kidney damage was at 33 mg/kg bw/day. These results suggest that, given the fact an adverse effect was observed after subacute administration of this extract, further longer term toxicological studies are needed to provide sufficient safety evidence for its use in humans. PRACTICAL APPLICATION: Mexico's yogurt market is growing which creates opportunities for the development of some yogurt products as functional foods. As a first step to evaluate its potential use in yogurt formulation, the antibacterial effect of a Quercus crassifolia polyphenolic extract (QCBe) on probiotic bacteria and its subacute-oral toxicity in rats were studied. A low inhibition on probiotic bacteria growth was observed after QCBe addition to Lactobacillus bulgaricus and Streptococcus thermophylus cultures. Exposure to QCBe for a subacute duration resulted in renal injury in rats at dosages greater than or equal to 33 mg/kg/bw/day. This adverse effect indicates the importance of performing further long-term toxicological assessments prior to the addition of QCBe to a food like yogurt, which is regularly eaten by consumers.