Article
Plant Sciences
Wei Liu, Zheng Zhang, Tong Zhang, Qi Qiao, Xiaogai Hou
Summary: Sinopodophyllum hexandrum is a perennial anti-cancer medicinal plant that contains the unique phytochemical podophyllotoxin, which has special effects in treating pneumonic, cervical and testicular cancers. This study investigated the phenolic compositions, total flavonoids and total phenols contents, as well as the antioxidant activity in different organs of S. hexandrum. The results showed significant differences in these parameters among the organs, and a positive correlation was found between phenolic compositions and antioxidant activity. The study suggests that the rhizome is a recommended medicinal part due to its high phenolic compositions and strong antioxidant activity, while the root can serve as an alternative raw material for natural antioxidant agents in functional food, medicine and chemicals.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Ri-Si Wang, Pan-Hao Dong, Xi-Xiang Shuai, Ming-Shun Chen
Summary: This study evaluated the nutritional composition and antioxidant activity of different cultivars of black mulberry fruits, and found that Qiong46 (M-2), Yuebanguo (M-4), and Heizhenzhu (M-10) were recommended for commercial cultivation.
Article
Chemistry, Applied
Xiangzhen Ge, Luzhen Jing, Kun Zhao, Chunyan Su, Bo Zhang, Qian Zhang, Lihong Han, Xiuzhu Yu, Wenhao Li
Summary: The present study found that colored naked barley grains are rich in phenolic compounds with antioxidant capacity, with black and white samples having the highest levels of total phenolic acid and total flavonoids. The different colors of naked barley also showed variations in phenolic content and antioxidant abilities, indicating significant correlations between phenolic components and anti-oxidation.
Article
Plant Sciences
Corinne Bani, Chiara Di Lorenzo, Patrizia Restani, Francesca Mercogliano, Francesca Colombo
Summary: Celiac disease is an autoimmune disease that can cause inflammation and oxidative stress in the intestines of patients, despite following a gluten-free diet. This study found that pigmented cereals, such as rice and corn, contain phenolic compounds and anthocyanins with high antioxidant activity, suggesting they could be used as alternative ingredients in gluten-free products.
Article
Food Science & Technology
Marta Peixoto, Ana Sofia Freitas, Ana Cunha, Rui Oliveira, Cristina Almeida-Aguiar
Summary: Blending propolis samples from different years can enhance their bioactivities, including antioxidant and antimicrobial properties. Mixing propolis with other substances to prepare formulations can increase its availability and contribute to its standardization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Chao Wang, Chenhui Wang, Ke Tang, Zhiming Rao, Jian Chen
Summary: In this study, phenolic compounds and antioxidant activity of red wine were analyzed and compared in different aging containers. It was found that unglazed pottery altars retain antioxidant components in red wine well, indicating their effectiveness in preserving the antioxidative ability of the wine.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Ming-Yue Li, Yi Liu, Kin Weng Kong, Fang Geng, Hong-Yan Liu, Ren-You Gan
Summary: In this study, different cultivars of broccoli seeds and sprouts were investigated for their metabolites, antioxidant properties, total phenolic content (TPC), and total flavonoid content (TFC). The sprouts of Lv Hua (LH), You Xiu (YX), and Bi Lv (BL) had significant differences in metabolites compared to their respective seeds. The linoleic acid metabolism pathway was found to be significant in all three cultivars. Overall, this study provides scientific support for the selection of broccoli cultivars for germination and product development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Karyna Hordiei, Tetiana Gontova, Sonata Trumbeckaite, Maksym Yaremenko, Lina Raudone
Summary: The study evaluated the phenolic profiles and antioxidant activity of cultivated feverfew plants in Ukraine. Eleven phenolic compounds were identified in the samples, with hydroxycinnamic acids predominating. The total flavonoid content ranged from 0.8% to 2.6%, while the hydroxycinnamic acid content varied from 3.3% to 6.5%. These findings suggest the potential use of Ukrainian feverfew as a raw material for the development of new herbal medicines.
Article
Food Science & Technology
Shiya Ren, Enping Zheng, Tingxue Zhao, Shunqiang Hu, Hailong Yang
Summary: Different drying methods have varying effects on the drying efficiency and quality of Coprinus comatus. Freeze drying is better at preserving antioxidants, while infrared drying shows potential in producing Coprinus comatus with high umami concentration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Feten Zar Kalai, Sarra Dakhlaoui, Majdi Hammami, Khaoula Mkadmini, Riadh Ksouri, Hiroko Isoda
Summary: Nitraria retusa is an edible halophyte shrub that is highly valued in folk medicine and ecology. The plant contains a variety of active compounds, such as polyphenols and condensed tannins, which have antioxidant and antiradical activities. The ethanol extract shows the best activity in inhibiting the production of NO and could be a promising source for the production of functional food supplements.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Review
Nutrition & Dietetics
Beata Olas
Summary: The caper, derived from the Latin word capra meaning goat, refers to the salt-fermented floral buds of the perennial shrubs from the Capparis genus. C. spinosa is one of the most popular species, and its aromatic floral buds are collected before blooming, dried, and pickled. Capers are commonly marinated and enjoyed in vinegar, brine, or oil. They have potential as dietary supplements due to their low calorie content and abundance of bioactive phytochemicals. Research has shown that C. spinosa possesses various nutritional and biological properties, including antioxidant activity from its phenolic compounds. This paper reviews the biological properties, including toxicity, of the fruits, buds, seeds, roots, and leaves of C. spinosa.
Article
Plant Sciences
Angel Felix Vargas-Madriz, Ivan Luzardo-Ocampo, Jorge Luis Chavez-Servin, Ulisses Moreno-Celis, Octavio Roldan-Padron, Haidel Vargas-Madriz, Hayde Azeneth Vergara-Castaneda, Aaron Kuri-Garcia
Summary: This study compares the phenolic compound composition and antioxidant capacity of P. ruderale plants from different collection sites in Queretaro, Mexico. The results show significant differences in the polyphenolic composition of the plants from different collection places, suggesting the need for standardization and selection of plants with favorable agroclimatic conditions.
Article
Food Science & Technology
Dongsheng Yang, Xuan Gao
Summary: Beer is the most widely consumed fermented beverage in the world with many health benefits. The antioxidants in beer, including phenolic compounds and vitamins, play a crucial role in preventing oxidative stress and DNA damage. The optimization of brewing process controls, such as malting, mashing, and fermentation, can increase the antioxidant activities and stability of beer. Selectively adding exogenous antioxidants can improve the antioxidant properties of beer.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Yaosheng Lin, Daobang Tang, Xueming Liu, Jingrong Cheng, Xuping Wang, Dongliang Guo, Jinhao Zou, Huaigu Yang
Summary: This study evaluated the phenolic content and antioxidant capacity of ten Chinese longan cultivars, and found that 'Dingyuan' had the highest phenolic content and exhibited strong antioxidant activity. There was a strong correlation between polyphenol abundance and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Diego Morales, Roger Gutierez-Pensado, Francisca Isabel Bravo, Begona Muguerza
Summary: This study aimed to obtain alternative kombucha drinks enriched in phenolic compounds and with a high antioxidant activity using fruits instead of tea leaves. Fruit-based kombuchas prepared with different fruits and microbial consortia were evaluated for their pH, carbohydrate, ethanol, phenolic levels, and in vitro antioxidant capacity during fermentation. The results showed that fruit-based kombuchas, especially the strawberry kombucha, had higher levels of phenolic compounds and exhibited high in vitro antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)