Article
Food Science & Technology
Mehdi Akbari, Seyed Hadi Razavi, Faramarz Khodaiyan, Jesus Blesa, Maria J. Esteve
Summary: This study evaluated the potential of solid-state fermentation with Lactobacillus reuteri and Lactobacillus plantarum for improving phenolic compounds and antioxidant activity in corn bran. The results showed that fermentation significantly increased the total phenolic content and antioxidant activity of the fermented samples. It also increased the concentration of free phenolic acids. Therefore, solid-state fermentation is an effective method for enhancing phenolic compounds and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Malgorzata Stryjecka, Barbara Krochmal-Marczak, Tomasz Cebulak, Anna Kieltyka-Dadasiewicz
Summary: Antioxidant properties and phenolic acid content in the pulp of five pumpkin species were evaluated. The study found that phenolic acids were the most abundant compounds, with the highest amount of syringic acid found in C. moschata. Two flavonoids, catechin and kaempferol, were also detected. The study findings showed significant differences in antioxidant potential depending on the species.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Fhatuwani Thovhogi, Godwin Richard Ainamensa Mchau, Eastonce Tendayi Gwata, Nombasa Ntushelo
Summary: Spider plant is an important leafy vegetable rich in minerals and phenolic compounds, with exotic genotypes generally superior to local genotypes in terms of mineral composition. Swiss chard has significantly higher levels of certain minerals, while spider plant genotypes vary in antioxidant capacity and phenolic content. The main flavonoid in spider plant leaves is quercetin-3-rutinoside, with a positive correlation between total phenolic content and flavonoids.
Article
Chemistry, Applied
Roza Sawczuk, Joanna Karpinska, Diana Filipowska, Andrzej Bajguz, Marta Hryniewicka
Summary: This research evaluated the health-promoting properties and antioxidative potential of honeybee drone brood homogenate, finding that factors such as varroa infestation, brood development stage, apiary location, and environmental contamination can impact the composition and antioxidant capacity of the samples.
Review
Food Science & Technology
Mack Moyo, Adeyemi O. Aremu
Summary: Cleome gynandra is becoming increasingly popular as a leafy vegetable due to its high nutritional content and beneficial health-promoting properties. It contains a rich pool of diverse antioxidant phytochemicals, including polyphenols, glucosinates, and terpenoids. Cleome gynandra's nutritional compounds have potential applications in food supplements, colorants, and extending the shelf-life of food products. Extracts of Cleome gynandra have shown promising effects in various biological assays. Including Cleome gynandra in diversified diets can contribute to food and nutrition security.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agronomy
Eman A. Mohammed, Ismat G. Abdalla, Mohammed A. Alfawaz, Mohammed A. Mohammed, Salah A. Al Maiman, Magdi A. Osman, Abu ElGasim A. Yagoub, Amro B. Hassan
Summary: This study investigated the total phenolics, total flavonoids, and antioxidant activity of the aerial parts of onion, white radish, red radish, carrot, and beet. The results showed that these vegetables have high antioxidant properties, with root vegetables exhibiting particularly strong antioxidant capacity.
Article
Biochemistry & Molecular Biology
Maria Del Carmen Razola-Diaz, Eduardo Jesus Guerra-Hernandez, Belen Garcia-Villanova, Vito Verardo
Summary: Fruits and vegetables are rich in nutrients and bioactive compounds, which are believed to prevent chronic diseases. This study evaluated the nutritional quality, polyphenol, and vitamin C content of smoothies in the Spanish market. It was found that coconut and banana had a negative impact on the polyphenol content, while ingredients like orange, mango, and passion fruit had a positive correlation with vitamin C content.
Article
Plant Sciences
D. K. Nayak, S. Sahoo, S. R. Barik, P. Sanghamitra, S. Sangeeta, E. Pandit, K. R. Reshmi Raj, N. Basak, S. K. Pradhan
Summary: In this study, association mapping was used to map six biochemical traits in rice. A wide genetic variation was detected and new QTL were identified. The population structure analysis indicated the effectiveness of the markers used for mapping.
Article
Multidisciplinary Sciences
Elizabeth Rojas-Ocampo, Llisela Torrejon-Valqui, Lucas D. Munoz-Astecker, Marleni Medina-Mendoza, Diner Mori-Mestanza, Efrain M. Castro-Alayo
Summary: This study determined the antioxidant capacity, total phenolic content, and phenolic compounds of pulp and bagasse of four Peruvian berries, showing that the wastes of these berries have higher bioactive properties than their pulp, with elderberry bagasse having the best properties.
Article
Environmental Sciences
Song Zhao, Ze Liu, Ru Zhang, Jinsong Liu, Jinbo Liu, Yunchao Dai, Chi Zhang, Hanzhong Jia
Summary: Reactive oxygen species, particularly hydroxyl radicals (•OH), play a significant role in the transformation of contaminants and can be generated through interactions between iron-containing clay minerals and environmentally prevalent organic acids. The produced •OH/O-2•(-) species are effective in transforming various organic pollutants, providing valuable insights for the development of new methods for removing contaminants from water and soil environments.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Review
Biochemistry & Molecular Biology
Norhasnida Zawawi, Pei Juin Chong, Nurul Nadhirah Mohd Tom, Nurkhairina Solehah Saiful Anuar, Salma Malihah Mohammad, Norra Ismail, Arif Zaidi Jusoh
Summary: Studies indicate that vitamins in honey do not contribute to its antioxidant capacity, while the content of phenolic acids and flavonoids does have an impact on honey's antioxidant activity.
Article
Biochemistry & Molecular Biology
Nabila Derbassi, Mariana C. Pedrosa, Sandrina Heleno, Filipa Fernandes, Maria Ines Dias, Ricardo C. Calhelha, Paula Rodrigues, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros
Summary: Leaf extracts of Arbutus unedo L. have been incorporated into quark cheese as natural preservatives and have shown antioxidant and antibacterial activities.
Article
Food Science & Technology
Davide Lanzoni, Eva Skrivanova, Raffaella Rebucci, Antonio Crotti, Antonella Baldi, Luca Marchetti, Carlotta Giromini
Summary: The growth of the world population has led to the investigation of alternative food/feed sources, with hemp-based products being considered excellent candidates due to their nutritional and functional properties. Scientific research has focused on assessing the nutritional and functional profiles of hemp-based products, such as hempseeds, flowers, and HS protein extract. The results indicate that these products have high nutritional value and exhibit significant antioxidant activity, making them suitable for use in food/feed formulations.
Article
Agronomy
Pablo Melgarejo, Pilar Legua, Rafael Martinez-Font, Juan Jose Martinez-Nicolas, Joaquin Sanchez Soriano, Angel A. Carbonell-Barrachina, Francisca Hernandez
Summary: The study showed that using protective nets for cultivating early apricot 'Mikado' is a profitable alternative for farmers, as it does not affect fruit production or quality.
Article
Chemistry, Applied
Yaoyao Zhao, Congcong Song, David A. Brummell, Shuning Qi, Qiong Lin, Jinfeng Bi, Yuquan Duan
Summary: Pre-treatment with salicylic acid can delay and reduce chilling injury in peaches by increasing sucrose content and activating cold response genes.