Article
Biochemistry & Molecular Biology
Min Woo Baek, Han Ryul Choi, Tifsehit Solomon, Cheon Soon Jeong, Ok-Hwan Lee, Shimeles Tilahun
Summary: The research findings demonstrate that preharvest MeJA treatment can significantly enhance the phytochemical composition and antioxidant activities of hydroponically grown pak choi. Hydroponically grown MeJA-treated pak choi shows higher levels of chlorophylls, total phenolics, GSLs, total flavonoids, and stronger antioxidant capacities compared to soil-grown counterparts.
Article
Food Science & Technology
Mari Mar Cavia, Nerea Arlanzon, Natalia Busto, Celia Carrillo, Sara R. Alonso-Torre
Summary: Various factors, including apple variety, maturity, farming and storage conditions, and fermentation method, can influence the polyphenol content and antioxidant capacity of ciders, leading to differences in values among ciders from different origins. This study aimed to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity, and determine whether these properties change after digestion. The Basque Country ciders showed higher levels of polyphenols and antioxidant capacity compared to ciders from other regions, and the in vitro digestion process resulted in a loss of phenolic compounds.
Article
Plant Sciences
Emmanouil Kontaxakis, Achilleas Atzemopoulos, Eleftherios Alissandrakis, Filippos Ververidis, Emmanouil Trantas
Summary: Determining the optimum harvest time is crucial for the quality of grapes and wine. This study found that an early harvest for white cultivars could increase total phenolics and resveratrol content, while a late harvest for red cultivars may be desirable to increase the total flavonols and anthocyanin content.
Article
Biochemistry & Molecular Biology
Sona Skrovankova, Sezai Ercisli, Gursel Ozkan, Gulce Ilhan, Halil Ibrahim Sagbas, Neva Karatas, Tunde Jurikova, Jiri Mlcek
Summary: In this study, the diversity of phytochemical, sensory, and antioxidant characteristics of 20 black mulberry genotypes from the Artvin region of Turkey was evaluated. The results showed a great diversity of sensory characteristics and antioxidant activity in black mulberry genotypes, highlighting the potential for utilization and breeding programs.
Article
Horticulture
Ruining Zhang, Jinhui Lv, Jing Yu, Hailin Xiong, Ping Chen, Hongxing Cao, Jerome Jeyakumar John Martin
Summary: This study compared the antioxidant properties of different organs and cultivars of papaya. The results showed that the leaves and roots of papaya exhibited higher antioxidant properties, while the leaves and flowers of the Daqing cultivar had the strongest antioxidant ability. These findings suggest that papaya has the potential to be a natural antioxidant resource.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Eva P. Perez-Alvarez, Diego S. Intrigliolo, Maria Pilar Almajano, Pilar Rubio-Breton, Teresa Garde-Cerdan
Summary: The study showed that the rainfed regime led to a higher concentration of phenolic compounds in grapes compared to RDI, with rainfed grapes having higher levels of anthocyanins, flavonols, flavanols, and other compounds. Additionally, the rainfed grapes exhibited double the antioxidant potential with the ORAC method compared to the RDI grapes. Total phenolic content and antioxidant activity positively correlated with most of the total phenolic compounds analyzed, demonstrating the impact of different irrigation strategies on grape composition and antioxidant activity.
Article
Plant Sciences
Rima Sedbare, Ginta Jakstane, Valdimaras Janulis
Summary: In this study, the content of secondary metabolites in introduced and bred large cranberry fruits were analyzed qualitatively and quantitatively. The highest levels of anthocyanins, proanthocyanidins, flavonols, and triterpenoids were found in different cranberry cultivars. These results are important for cultivar selection, cranberry raw material preparation, and the effectiveness of cranberry supplements and preparations.
Article
Biochemistry & Molecular Biology
Danijela Skroza, Vida Simat, Lucija Vrdoljak, Nina Jolic, Anica Skelin, Martina Cagalj, Roberta Frleta, Ivana Generalic Mekinic
Summary: Phenolic compounds are powerful antioxidants, and their molecular interactions affect their antioxidant activity. In this study, the individual and combined antioxidant activity of equimolar mixtures of 10 phenolic acids were investigated. Some mixtures showed synergistic effects, while others showed antagonistic effects.
Article
Food Science & Technology
Ahmed G. Darwish, Islam El-Sharkawy, Chunya Tang, Qinchun Rao, Juzhong Tan
Summary: This study investigated the total phenolic content, total flavonoid content, DPPH, FRAP antioxidant activity, and anticancer activity of muscadine grape pomace and chocolate extracts from three different muscadine genotypes on breast cancer cells. The extracts showed cytotoxicity activity against the cancer cells, with higher inhibition observed in the 'macerated Floriana' genotype. The study found a positive correlation between the total phenolic content of the extracts and the growth inhibition of African American breast cancer cells.
Article
Agriculture, Multidisciplinary
Federica Narra, Antonella Castagna, Giacomo Palai, Jaroslav Havlik, Anna Mascellani Bergo, Claudio D'Onofrio, Annamaria Ranieri, Marco Santin
Summary: This study evaluated the effect of postharvest UV-B exposure on the primary and secondary metabolites of four grapevine varieties. The results showed that UV-B exposure did not significantly affect the primary metabolism of the berries. It reduced the total anthocyanin content in Aleatico and Sangiovese and had different effects on the flavonols profile. UV-B exposure increased the free fraction of volatile organic compounds in Aleatico and Moscato bianco, while increasing the concentrations of glycosylated monoterpenes and C-13-norisoprenoids in Sangiovese and Vermentino.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Plant Sciences
Rima Sedbare, Izolda Pasakinskiene, Valdimaras Janulis
Summary: In this study, the content of various phytochemical compounds in cranberry fruit extracts from different cultivars grown in Lithuania was evaluated. The analysis showed that the content of these compounds varied during the period of berry maturation. The highest levels of proanthocyanidins and flavonols were found in cranberries of the 'Howes' cultivar harvested on 12 August, while the highest anthocyanins content was found in cranberries of the same cultivar harvested on 22 October. The study also revealed a strong correlation between the proanthocyanidin content and the in vitro antiradical and reducing activity of cranberry extracts.
Article
Biochemistry & Molecular Biology
Piotr Okinczyc, Jaroslaw Widelski, Jakub Szperlik, Magdalena Zuk, Tomasz Mroczek, Krystyna Skalicka-Wozniak, Zuriyadda Sakipova, Gabriela Widelska, Piotr Marek Kus
Summary: The study focused on profiling 19 different Eurasian propolis samples, mostly from countries like Russia, Kazakhstan, Kyrgyzstan, Poland, Ukraine, and Slovakia. These propolis samples exhibited significant contents of polyphenols and flavonoids, along with potent antiradical and reducing activities. Marker compounds were used to classify propolis samples into different types, with poplar, aspen-birch, and aspen-birch-poplar types identified. The antioxidant properties of propolis samples were correlated with flavonoids, total polyphenols, or other polyphenols besides flavonoids content, showing variable activity among different propolis types.
Article
Food Science & Technology
Izabela Caputo Assis Silva, Lucas Santos Azevedo, Ana Hortencia Fonseca Castro, Katyuce de Souza Farias, Vanessa Samudio Santos Zanuncio, Denise Brentan Silva, Luciana Alves Rodrigues dos Santos Lima
Summary: This study investigated the chemical composition, phenolic compounds, and flavonoid contents of the stems of Smilax brasiliensis Sprengel. It also evaluated their antioxidant potential and cytotoxic effects. Results showed that the stems of S. brasiliensis are rich in polyphenolic compounds and exhibit high antioxidant activity without toxicity.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Engineering, Chemical
Izabela Sadowska-Bartosz, Grzegorz Bartosz
Summary: This review presents popular assays for total antioxidant capacity (TAC) in food products, their limitations, databases, clinical applications, and the impact of processing. It emphasizes the importance of sample preparation and digestion in the gastrointestinal tract on TAC. The validity of TAC assays is also discussed. TAC methods can be used for screening, discovering potential antioxidants, and monitoring changes during food processing, but should be followed and explained using more specific methods.
Review
Chemistry, Physical
Monika Parcheta, Renata Swislocka, Sylwia Orzechowska, Monika Akimowicz, Renata Choinska, Wlodzimierz Lewandowski
Summary: This study focuses on the role of antioxidants in healthy foods, particularly examining the properties of effective antioxidants and the impact of complexed ligands with selected metals on antioxidant effects. Experimental findings suggest that ligand antioxidants complexed with high ion potential metals exhibit enhanced antioxidant properties.
Review
Food Science & Technology
Yifan Zhou, Hesham R. El-Seedi, Baojun Xu
Summary: This review analyzes the research progress on the chemical composition and health effects of Tricholoma matsutake (TM). The myochemical profiles of TM consist of proteins with amino acids, fatty acids, nucleic acids with their derivatives, polysaccharides, minerals, volatile components, phenolic compounds, and steroids. The bioactive substances in TM exert their health effects mainly by regulating body immunity and restoring the balance of the redox system. NF-kappa B signaling pathway and its downstream cytokines such as TNF-alpha and IL-6 play key roles in these effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Xunhan Li, Maninder Meenu, Baojun Xu
Summary: This review paper summarizes recent literature on the chemical compositions, nutritional properties, essential oils, bioactive compounds, and health benefits of Kumquat fruits. Kumquat fruits are rich in polyphenols, essential oils, minerals, and especially vitamin C. They also exhibit significant antioxidant and antimicrobial activities. The levels of total phenolic content and flavonoids in Kumquat fruits are affected by drying temperature, drying duration, and extraction solvents.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Xian Lin, Gaohui Chen, Tony Z. Jin, Xiangyu Li, Yujuan Xu, Baojun Xu, Jing Wen, Manqin Fu, Jijun Wu, Yuanshan Yu
Summary: This study developed an in-package pasteurization method that released gaseous chlorine dioxide when moisture vapor from the fresh produce interacted with a ClO2 precursor. The results showed that this method effectively reduced the populations of Escherichia coli and fungi without affecting the quality of the fresh pomelo juice vesicles.
JOURNAL OF FOOD SAFETY
(2023)
Review
Plant Sciences
Ammad Ahmad Farooqi, Venera Rakhmetova, Gulnara Kapanova, Akmaral Mussakhanova, Gulnara Tashenova, Aigul Tulebayeva, Aida Akhenbekova, Baojun Xu
Summary: This article provides an overview of the research progress on the anticancer effects of bioactive herbal polysaccharides, including modulation of signaling pathways, regulation of apoptosis and non-coding RNAs, inhibition of tumor growth and metastasis, and clinical trials.
Article
Chemistry, Applied
Kaiyuan Huang, Peihao Zhong, Baojun Xu
Summary: Thermal properties of extra virgin olive oil consumed in China were studied using differential scanning calorimetry, and principal component analysis combined with K-nearest neighbors and support vector machine models were used to detect adulteration. Both models showed high accuracy in distinguishing EVOO from non-EVOO samples, with KNN model achieving higher accuracy.
Review
Chemistry, Applied
Maninder Meenu, Bandana Padhan, Madhumita Patel, Rajkumar Patel, Baojun Xu
Summary: Essential oils have gained popularity as natural food preservatives due to their potent antibacterial activity against food pathogens. This review discusses the antibacterial activity of essential oils from various plant parts and sources against important food pathogens such as Salmonella and Listeria, as well as the mechanisms behind their antibacterial activity.
Article
Chemistry, Applied
Muthukumaran Jayachandran, Sunil Christudas, Xuchu Zheng, Baojun Xu
Summary: This study evaluated the impact of konjac glucomannan on the regulation of diabetes mellitus, hyperlipidemia, and gut microbial flora. The results showed that konjac glucomannan supplementation significantly reduced plasma lipid levels, improved insulin levels, and regulated key regulatory proteins of lipid metabolism. Additionally, konjac glucomannan contributed to changes in gut microbiota composition and promoted the production of beneficial SCFAs. This research highlights the potential of konjac glucomannan in treating hyperlipidemia and diabetes.
Review
Food Science & Technology
Xinwen Hu, Kumar Ganesan, Haroon Khan, Baojun Xu
Summary: P. linteus has demonstrated various biological activities, such as antioxidant, anti-inflammatory, anticancer, and hepatoprotective agents. Its bioactive components, including atractylenolide I, hispolon, and hispidin, contribute to its anticancer effects. However, further comprehensive studies are needed to identify all the bioactive compounds and analyze its clinical use, safety, and efficacy.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Minghe Wang, Xian Lin, Yujuan Xu, Baojun Xu
Summary: The fruits of the wild plant Rosa roxburghii Tratt, known as cili, have gained attention in China as a new source of functional food materials. However, their acidic and astringent properties have limited their commercial popularity. This study aimed to develop cili food products using different thermal processing methods and evaluate the changes in nutrient values and sensory properties. The results showed that the processed products still had high nutritional values, with cili juice and can solution exhibiting the most potent antioxidant activity and canned cili and cili wine being acceptable and having potential commercial values.
Article
Food Science & Technology
Maninder Meenu, Daniel Cozzolino, Baojun Xu
Summary: Oats from different parts of China, Canada, and the United States were investigated for their phenolic and flavonoid content as well as antioxidant potential. NIR spectra combined with PLSR were used to develop calibration models for the non-destructive prediction of these attributes. However, more diverse samples are needed to establish robust calibration models for accurate prediction.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Yueying Yao, Wenmeng He, Baojun Xu
Summary: This study investigated the effects of different concentrations of konjac glucomannan (KGM) on the physiochemical and sensory properties of compound gels made from soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI). The results showed that adding KGM significantly increased the denaturation temperature of PNPI when the ratio of PNPI to KGM was 90:10. The amount of KGM added had a positive correlation with the hardness and chewiness of the gels, but excessive addition of KGM caused instability in the internal structure of the PNPI/KGM gels (70:30 and 60:40). Sensory evaluation indicated that PNPI/KGM (80:20), PPI/KGM (80:20), and SPI/KGM (80:20) showed great potential as prototypes for novel plant-based products, with acceptance scores of 5.04, 5.94, and 5.36, respectively.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Jingyi Yang, Chagam Koteswara Reddy, Zhili Fan, Baojun Xu
Summary: In this study, starches from non-traditional sources were isolated and their morphology, physicochemical, and functional properties were investigated. Significant differences were observed in starch particle morphology, swelling power, solubility, syneresis, crystalline pattern, and pasting viscosity among the starches from these sources. The isolated starches displayed unique characteristics in terms of their distinct granules.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Eun Jo Jang, Bandana Padhan, Madhumita Patel, Jitendra Kumar Pandey, Baojun Xu, Rajkumar Patel
Summary: Antimicrobial film is a revolutionary active packaging material that preserves food quality and extends shelf life. Researchers are fortifying bacterial cellulose (BC) with various additives to improve its antimicrobial and antioxidant properties, providing benefits for the food industry to select and produce enhanced BC with improved shelf-life and other functional qualities.
Review
Chemistry, Multidisciplinary
Xin Huang, Minghe Wang, Saiyi Zhong, Baojun Xu
Summary: Wampee, a low-fat subtropical fruit, is rich in fiber, vitamins, minerals, and essential amino acids. It contains bioactive compounds that provide various health-enhancing properties, including antioxidant, neuroprotective, anticarcinogenic, anti-inflammatory, hepatoprotective, antidiabetic, and antimicrobial effects. While the disease-prevention efficacy of wampee has been established, further research is needed to understand the precise mechanisms and metabolic pathways involved.
Review
Microbiology
Tharuka Wijesekara, Baojun Xu
Summary: The study examines the intricate relationship between plants and the endophytic fungi inhabiting their tissues. These fungi coexist with plants, forming a symbiotic connection that has potential implications for plant health and growth. The bioactive compounds produced by these fungi hold promise for human health.
