Article
Horticulture
Julia Fabianova, Miroslav Slosar, Tomas Kopta, Andrea Vargova, Maria Timoracka, Ivana Mezeyova, Alena Andrejiova
Summary: Climate change contributes to the possibility of growing non-typical and lesser-known vegetable species, including okra, in the Slovak Republic. This study found that okra has high antioxidant activity and polyphenol content, making it a nutritious choice compared to other commonly grown vegetable species in Slovakia.
Review
Plant Sciences
Malgorzata Chrzaszcz, Barbara Krzeminska, Rafal Celinski, Katarzyna Szewczyk
Summary: The genus Cephalaria is a rich source of interesting secondary metabolites, mainly saponins, flavonoids, and phenolic acids. This genus is utilized in traditional medicine for various ailments and exhibits antioxidative activity. Future research should focus on in vitro and in vivo studies, as well as clinical trials, to confirm the potential use of these plants as natural antioxidants.
Article
Plant Sciences
Angela Libutti, Daniela Russo, Ludovica Lela, Maria Ponticelli, Luigi Milella, Anna Rita Rivelli
Summary: This study evaluates the effect of different soil amendments (chemical fertilizer, compost, and biochars) on the yield, phytochemical content, and biological activity of Swiss chard. Results showed that vermicompost and its mixture with biochar significantly increased yield parameters and yield, similar to the chemical fertilizer. Vermicompost and its mixture with biochar also had lower nitrogen and nitrate content compared to the chemical fertilizer. The biochars alone had limited effects on yield and nitrogen uptake, while vermicompost had positive effects on specialized metabolites and antioxidant activity. Organic amendments, especially compost, can be an alternative to chemical fertilizers for sustainable food production.
Article
Biochemistry & Molecular Biology
Yuyang Huang, Xiuqing Zhu, Ying Zhu, Zhenyu Wang
Summary: The polyphenols extracted from Pinus koraiensis bark showed high antioxidant activity, improved immune system function, and inhibited the growth of cancer cells. Additionally, they effectively protected the mouse immune system and reduced immune suppression caused by radiation.
Article
Food Science & Technology
Silvia Tagliamonte, Raffaele Romano, Manuela Flavia Chiacchio, Alessandra Aiello, Lucia De Luca, Vincenzo Salzano, Paola Vitaglione
Summary: This study aimed to reutilize tomato pomace, a by-product of the tomato-processing industry, in the development of tomato sauce and assess its nutritional content and bioaccessibility. The innovative tomato sauce products showed higher levels of carotenoids, α-tocopherol, and total antioxidant capacity (TAC) compared to traditional sauce. Bioaccessibility of carotenoids and α-tocopherol varied among the different tomato sauce formulations, while total polyphenols content was higher in the sauce with 100% tomato pomace.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Plant Sciences
Sebastian Kanak, Barbara Krzeminska, Rafal Celinski, Magdalena Bakalczuk, Katarzyna Dos Santos Szewczyk
Summary: The genus Alchemilla is a rich source of secondary metabolites that exhibit a variety of biological activities. This review focuses on the phenolic compound composition and antioxidative activity of Alchemilla species. It highlights the importance of phytomedicine and natural products chemistry in protecting the human body.
Article
Food Science & Technology
Yantao Ma, Shu Zhang, Yuchao Feng, Haoyu Wang, Yuhang Liu, Changyuan Wang
Summary: During mung bean storage and processing, proteins and polyphenols have a high chance of interacting with each other. By combining mung bean-derived globulin with ferulic acid and vitexin, this study used spectroscopy and kinetic methods along with physical and chemical indicators and statistical analysis to investigate the changes in conformation and antioxidant activity of mung bean globulin and the two polyphenol complexes before and after heat treatment. The results showed that the antioxidant activity increased significantly with an increase in polyphenol concentration. However, after heat treatment, the antioxidant activity decreased significantly. The interaction mechanism between mung bean globulin and the two polyphenols was static quenching, with heat treatment accelerating the occurrence of quenching. The study also found that the mung bean globulin-ferulic acid complex had stronger antioxidant activity and thermal stability compared to the mung bean globulin-vitexin complex.
Article
Food Science & Technology
Maria Julia Martinez, Adriana Balbina Andreu, Luciana Barbini
Summary: Hepatocellular carcinoma (HCC) is a common and deadly tumor. Late diagnosis and treatment delay contribute to poor prognosis. Polyphenols from potatoes have antioxidant properties and cytotoxic effects on HCC cells, making them a potential treatment option.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Agustin Lucini Mas, Federico I. Brigante, Emiliano Salvucci, Pablo Ribotta, Marcela L. Martinez, Daniel A. Wunderlin, Maria Baroni
Summary: The addition of 10% defatted sesame flour (DSF) to cookies improves their antioxidant properties and consumer acceptance without affecting their technological properties. During digestion, some polyphenols from DSF are absorbed, and the addition of DSF also benefits the composition of the colonic microbiota.
Article
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: This study characterised polyphenols from pigmented cereals and evaluated their bioaccessibility and antioxidant activity. The findings showed that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity.
Article
Biochemistry & Molecular Biology
Malgorzata Latos-Brozio, Anna Masek, Ewa Chrzescijanska, Anna Podsedek, Dominika Kajszczak
Summary: The study analyzed the polyphenolic profile of cone extracts of Douglas fir, Scots pine, and Korean fir, and investigated their antioxidant activity through various methods. The research demonstrated the significant antioxidant properties of the extracts due to their high polyphenol content, suggesting their potential use as natural stabilizers, preservatives, and antimicrobial substances in the food industry and medications.
Article
Food Science & Technology
Konstantina Tsikrika, Aine Muldoon, Nora M. O'Brien, Dilip K. Rai
Summary: High-pressure processing significantly reduces polyphenol oxidase activity in potatoes, leading to changes in phenolic acid levels while not affecting total phenolic content and antioxidant activity. Anthocyanin levels in colored potato varieties are significantly increased after HPP treatment.
Article
Biochemistry & Molecular Biology
Alessia Arangia, Agnese Ragno, Marika Cordaro, Ramona D'Amico, Rosalba Siracusa, Roberta Fusco, Francesca Marino Merlo, Antonella Smeriglio, Daniela Impellizzeri, Salvatore Cuzzocrea, Giuseppina Mandalari, Rosanna Di Paola
Summary: The study evaluated the antioxidant and anti-inflammatory effects of almond skin extract (ASE) and found that it inhibited the formation of ROS and apoptosis in vitro, and restored tissue changes and decreased inflammation in an in vivo model. The mechanisms of action could be related to the inhibition of the pro-inflammatory nuclear factor NF-κB and activation of the Nrf2 antioxidant pathways.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Tsvetelina Mladenova, Plamen Stoyanov, Petko Denev, Stela Dimitrova, Mariana Katsarova, Desislava Teneva, Krasimir Todorov, Anelia Bivolarska
Summary: The study investigated the content of sugars, organic acids, phenolic acids, and flavonoids, as well as the antioxidant and antimicrobial activity of Balkan-endemic Micromeria frivaldszkyana. The plant was found to have high antioxidant activity but only displayed antimicrobial properties against Listeria monocytogenes ATCC 19111.
Article
Plant Sciences
Luca Mazzoni, Irene Medori, Francesca Balducci, Micol Marcellini, Paolo Acciarri, Bruno Mezzetti, Franco Capocasa
Summary: This study evaluated the effects of thinning and pruning on peach cultivation, and found that high crop load led to decreased fruit weight and circumference, but increased plant yield. Additionally, fruit soluble solids content increased with decreasing crop load.
Article
Agriculture, Multidisciplinary
Annalisa Tarantino, Graziana Difonzo, Grazia Disciglio, Laura Frabboni, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Summary: This study examined the quality attributes and bioactive compounds of pomegranate juice from different cultivars and ecotypes in southern Italy, finding variations in maturity index, total phenols, antioxidant activity among the different varieties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Dairy & Animal Science
Michele Faccia, Giuseppe Natrella, Giuseppe Gambacorta, Antonio Trani
Summary: The study evaluated the effect of ripening cheese in a traditional cellar without artificial temperature control on the chemical, microbiological, and sensory characteristics of Protected Geographical Indication Canestrato di Moliterno cheese. The nonconventional ripening environment resulted in differences in microbial counts, accelerated maturation, and unique sensory features in the cheese products. The study also found significant qualitative differences in free fatty acid profiles and sensory characteristics between cheese ripened in the natural cellar and controlled maturation room.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agronomy
Anna Bonasia, Giulia Conversa, Corrado Lazzizera, Antonio Elia
Summary: This study investigated the effects of protein hydrolysates from different sources on the growth and nutritional characteristics of spinach at different nitrogen levels. The results showed that protein hydrolysates from plant sources only had a promoting effect at the highest nitrogen level, while protein hydrolysates from animal sources not only had no promoting effect, but also led to nitrate accumulation.
Article
Food Science & Technology
Giulia Conversa, Anna Bonasia, Giuseppe Natrella, Corrado Lazzizera, Antonio Elia
Summary: Peeling affects the nutritional and antioxidative properties of carrots, with a greater impact on local varieties.
Article
Food Science & Technology
Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Summary: Vine shoots, a common winery waste, can be a source of bioactive compounds such as stilbenes. The study found that heat treatments had a slight impact on stilbene content, while the variety of vine shoots had a stronger influence.
Article
Biochemistry & Molecular Biology
Giusy Rita Caponio, Mirella Noviello, Francesco Maria Calabrese, Giuseppe Gambacorta, Gianluigi Giannelli, Maria De Angelis
Summary: Grape pomace is a byproduct rich in phenolic compounds and secondary metabolites, with potential health benefits. This study evaluated the antioxidant and antimicrobial activity of grape pomace extracts using two different extraction methods, finding that aqueous extracts showed increased antioxidant activity after gastrointestinal digestion, while hydroalcoholic extracts decreased.
Article
Agriculture, Multidisciplinary
Vittorio Alba, Giuseppe Natrella, Giuseppe Gambacorta, Pasquale Crupi, Antonio Coletta
Summary: This study aimed to evaluate the effect of different crop levels on the phenolic and volatile compounds of grapes and wines produced from 'Sangiovese' trained to the Tendone trellis system. The results showed that thinning the grape clusters resulted in higher yield and improved quality of grapes and wines.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Giusy Rita Caponio, Miriam Cofano, Tamara Lippolis, Isabella Gigante, Valentina De Nunzio, Graziana Difonzo, Mirella Noviello, Luigi Tarricone, Giuseppe Gambacorta, Gianluigi Giannelli, Maria De Angelis, Maria Notarnicola
Summary: This study investigates the effects of grape pomace extract on colon cancer cells, showing its anti-proliferative and apoptosis-inducing effects. Phenolic compounds were found to be the main active ingredients, and the extract digested with simulated gastrointestinal digestion could potentially be used as a dietary ingredient with health benefits for colon cancer cell proliferation.
Article
Food Science & Technology
Vito Michele Paradiso, Luigi Sanarica, Ignazio Zara, Chiara Pisarra, Giuseppe Gambacorta, Giuseppe Natrella, Massimiliano Cardinale
Summary: This study aimed to evaluate the effects of non-Saccharomyces yeast starter on the fermentation of autochthonous Apulian grape cultivars, showing that the interaction between different cultivars and yeast can lead to changes in both sensory and chemical properties.
Article
Food Science & Technology
Giuseppe Gambacorta, Michele Faccia, Giuseppe Natrella, Mirella Noviello, Gianvito Masi, Luigi Tarricone
Summary: Early removal of basal leaves can increase the concentration of phenolic compounds and anthocyanins in Aglianico wines. The removal of leaves on the south side has the greatest effect on color intensity. However, it also has a negative impact on volatile compounds.
Article
Agronomy
Anna Bonasia, Giulia Conversa, Corrado Lazzizera, Antonio Elia
Summary: An autumn-winter trial in Southern Italy investigated the effects of nitrogen fertilizer rate and the application of azoxystrobin on butterhead lettuce. The study found that a rate of 50 kg ha(-1) of nitrogen fertilizer was suitable for autumn-winter lettuce, but did not guarantee color appearance of fresh leaves. Additionally, the application of azoxystrobin improved growth, yield, and quality of fresh leaves, as well as extended the shelf-life of shredded leaves.
Article
Food Science & Technology
Giuseppe Natrella, Mirella Noviello, Antonio Trani, Michele Faccia, Giuseppe Gambacorta
Summary: An experiment was conducted to investigate the impact of ultrasound treatment on the volatile profile of three red grape cultivars during vinification. A robust SPME-GC-MS method was developed to optimize the recovery of volatile organic compounds (VOCs). The results showed that the effect of ultrasound treatment on the VOC profile was dependent on the grape cultivar, with Aglianico being the most affected and Primitivo showing no significant changes.
Review
Green & Sustainable Science & Technology
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta, Maria De Angelis
Summary: Grapes, especially Vitis vinifera L., are widely cultivated and winemaking produces a large amount of waste. These residues are causing environmental and economic sustainability issues. To combat this, researchers are exploring ways to create high-value products from these waste materials. Grape pomace, a byproduct of winemaking, contains compounds like polyphenols, phenolic acids, resveratrol, and fiber that have antioxidant properties. Traditional uses of grape pomace include producing distillates and extracting tartaric acid and coloring substances, but newer applications include extracting antioxidants, using it as fermentation substrates and biomass for energy production, and extracting fiber for high-value bioactive product development. This article discusses the involvement of bioactive molecules from grape pomace in human biological functions and their applications in the agri-food sector.
Article
Food Science & Technology
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Summary: This study demonstrates that combining a commercial bio-protective starter and modified atmosphere packaging (MAP) can extend the shelf-life of burrata cheese manufactured in Italy.
Article
Food Science & Technology
Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia
Summary: The use of raw milk is mandatory for most European protected designation of origin (PDO) cheeses, but it often leads to poor production for ovine products. To overcome this issue, a milder treatment called thermization is allowed. A study was conducted to evaluate the effect of thermization on the overall quality of Canestrato Pugliese, a PDO ovine hard cheese from Southern Italy. The results showed that thermization did not significantly alter the composition of the cheese, but there were differences in microbiological profiles and sensory characteristics compared to raw milk cheese. It was concluded that thermization could be applied to Canestrato Pugliese production with the use of an autochthonous starter.
