Review
Food Science & Technology
Ryan Sweet, Paul A. Kroon, Mark A. Webber
Summary: The risk of bacterial foodborne infection to human health is currently controlled by the addition of antimicrobial preservatives to food. However, the use of chemical preservatives poses health risks, making the development of improved preservatives a priority for the food industry. Plant-derived phytochemicals, particularly polyphenols, are a promising source of novel antimicrobial compounds. While there has been significant study of phytochemicals, there remains uncertainty regarding their relative efficacy, mechanisms of action, and potential for bacterial resistance.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Ana Margarida Teixeira, Clara Sousa
Summary: Medicinal plants have been traditionally used to cure illnesses, and natural compounds extracted from plants, including the Camellia species, have garnered scientific attention in recent decades. Tea and oil extracted from Camellia sinensis and Camellia oleifera are the most valuable subproducts. Several studies report the health benefits of Camellia species, particularly their antimicrobial and antitumoral activities, as well as their abundance in polyphenols like catechins.
Article
Chemistry, Applied
Sara Saeed Kotb, Iriny M. Ayoub, Safaa A. El-Moghazy, Abdel Nasser B. Singab
Summary: The metabolites profile of Egyptian P. dulce bark, rich in polyphenols and flavonoids, was analyzed using UPLC-ESI-MS/MS. The bark showed promising antioxidant and cytotoxic activities, but weak antimicrobial activity. In silico molecular docking study revealed good interaction energy between daidzein compound and the target protein.
NATURAL PRODUCT RESEARCH
(2022)
Article
Plant Sciences
Ezz Al-Dein M. Al-Ramamneh, Ayoup M. Ghrair, Ashok K. Shakya, Khalid Y. Alsharafa, Khalid Al-Ismail, Samer Y. Al-Qaraleh, Jacek Mojski, Rajashri R. Naik
Summary: Sterculia diversifolia is widely distributed in Jordan as an ornamental plant. The phytochemical studies on the volatile compounds in its leaves are limited despite the increasing demand for its applications. Recently, there has been a report on the synthesis of silver nanoparticles (AgNPs) using the aqueous extract derived from Brachychiton populneus leaves. This study produced AgNPs using aqueous or ethanolic extracts from S. diversifolia leaves and detected the volatile compounds in ethanolic leaf extracts using Shimadzu GC-MS equipment.
Article
Food Science & Technology
Jasminka Giacometti, Sanja Milovanovic, Diana Jurcic Momcilovic, Marina Bubonja-Sonje
Summary: Olive leaf extracts obtained by ultrasound-assisted extraction (UAE) showed higher phenolic content, antioxidant activity, and antimicrobial activity against Y. enterocolitica and S. aureus compared to conventional extraction (CSE) extracts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Ryan Sweet, Catherine Booth, Kathryn Gotts, Stephen F. Grove, Paul A. Kroon, Mark Webber
Summary: Antimicrobial resistance is a common problem in bacterial isolates, necessitating the development of effective novel antimicrobials. Phytochemicals, derived from plants, show promising antimicrobial activity. This study identified nine phytochemical compounds with consistent bioactivity against various pathogens.
Article
Plant Sciences
Aminu Shehu Abubakar, Xiaoyu Huang, Ziggiju Mesenbet Birhanie, Gang Gao, Xinkang Feng, Chunming Yu, Ping Chen, Jikang Chen, Kunmei Chen, Xiaofei Wang, Aiguo Zhu
Summary: Apocynum hendersonii is a medicinal plant with potential health benefits due to its rich bioactive components. This study evaluated the reactivity and composition of different solvent extracts of A. hendersonii leaves. The extracts were found to contain important bioactive constituents such as phenols, flavonoids, and polysaccharides. Methanol extract showed the highest flavonoid content and antioxidant capacity, while ethanol extract exhibited the strongest antibacterial activity and inhibition of enzymes. Principal component analysis indicated a positive correlation between constituents, bioactivities, and extracts. These findings suggest that A. hendersonii can be a valuable natural source of antimicrobial and antioxidant compounds with potential applications in pharmaceutical and food industries.
Article
Biochemistry & Molecular Biology
Tomasz Sawicki, Malgorzata Starowicz, Lucyna Klebukowska, Pawel Hanus
Summary: This study aimed to characterize the chemical composition, antioxidant potential, and antimicrobial activity of bee products. The results showed that bee pollen and bee bread had stronger antioxidant potential, while honey was more effective against Gram-positive bacteria.
Article
Plant Sciences
Karolina Wleklik, Joanna Deckert, Jagna Chmielowska-Bak
Summary: Iron deficiency in human diet is a serious problem worldwide, leading to iron-dependent anaemia. Biofortification of crop plants, including edible sprouts, is a promising strategy to combat dietary deficiencies. This study evaluates the effect of seeds imbibition in FeCl2 solution on seeds germination, seedling growth, antioxidant activity, and phenolic and flavonoid levels. The results show that pre-treatment of seeds with Fe increases the accumulation of this metal in the seedlings, affecting their antioxidant activity and flavonoid levels.
ACTA PHYSIOLOGIAE PLANTARUM
(2023)
Review
Food Science & Technology
Oluwatoyin Oluwole, W. M. A. D. Binosha Fernando, Jane Lumanlan, Oluwaseun Ademuyiwa, Vijay Jayasena
Summary: Phytonutrients such as phenolics have significant roles in health and well-being, including antioxidant, chemopreventive, neuroprotective, cardioprotective, and immunomodulatory properties. Citrus fruits, herbs, and cereals are examples of flavonoid sources with biological functions. Regular consumption of plant sources rich in phenolic compounds can reduce oxidative stress, cancer, cardiovascular disease, and slow down memory loss.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Biochemistry & Molecular Biology
Ayodeji Oluwabunmi Oriola, Adetunji Joseph Aladesanmi, Thomas Oyebode Idowu, Florence O. Akinwumi, Efere Martins Obuotor, Temilolu Idowu, Adebola Omowunmi Oyedeji
Summary: The study isolated and characterized eight compounds from Globimetula braunii, including components with antioxidant and antimicrobial activities. These compounds may have potential as antimicrobial agents.
Article
Horticulture
Ivona Enescu Mazilu, Loredana Elena Vijan, Sina Cosmulescu
Summary: This study aimed to investigate the variation of antioxidant activity and specific components in chokeberry pomace from different cultivars and harvest times. The results showed that the pomace contained abundant antioxidant compounds, which can be utilized to develop innovative foods.
Article
Chemistry, Applied
Yilong Ma, Jie Gao, Zhaojun Wei, Fereidoon Shahidi
Summary: The study found that phenolics in pea hulls decrease gradually during digestion steps and the antioxidant activity is related to the phenolic content. The release of phenolics during digestion is mainly influenced by the pH of the digestion process.
Article
Microbiology
Geraldo Augusto Pereira, Douglas Siqueira de Almeida Chaves, Taynara Monsores e Silva, Raissa Emidio de Araujo Motta, Adriana Barbosa Rocha da Silva, Thereza Cristina da Costa Patricio, Anna Julia Bessa Fernandes, Shana de Mattos de Oliveira Coelho, Marcin Ozarowski, Yara Peluso Cid, Tomasz M. Karpinski
Summary: The inappropriate use of antimicrobials and environmental conditions can lead to the emergence of resistant microorganisms. Psidium guajava extracts have antimicrobial potential and show activity against resistant bacterial strains. The aqueous extract of guava leaves demonstrated antimicrobial activity against both sensitive and resistant Gram-positive bacteria.
Article
Chemistry, Medicinal
Martina Cagalj, Danijela Skroza, Maria del Carmen Razola-Diaz, Vito Verardo, Daniela Bassi, Roberta Frleta, Ivana Generalic Mekinic, Giulia Tabanelli, Vida Simat
Summary: This study investigated the effect of seasonal growth on the in vitro antioxidant and antimicrobial effects of Cystoseira compressa. The results showed that C. compressa exhibited high antioxidant and antibacterial activity, suggesting its potential use in the production of nutraceuticals or functional food ingredients.
Article
Chemistry, Medicinal
Vida Simat, Nikheel Bhojraj Rathod, Martina Cagalj, Imen Hamed, Ivana Generalic Mekinic
Summary: In recent years, there has been considerable interest in the bioactive molecules of marine origin, such as astaxanthin, in various industries. This paper discusses the use of crustacean byproducts as a source of astaxanthin, highlighting its antioxidant properties and health benefits.
Article
Biochemistry & Molecular Biology
Maja Jukic Spika, Zlatko Liber, Cinzia Montemurro, Monica Marilena Miazzi, Ivica Ljubenkov, Barbara Soldo, Mirella Zanetic, Elda Vitanovic, Olivera Politeo, Dubravka Skevin
Summary: The composition of phenolic compounds and oxidative stability significantly affect the quality of virgin olive oil. The concentrations of phenolic compounds and the oxidative stability vary among different olive cultivars and growing locations. Additionally, molecular markers can be used to trace the origin of olive oil.
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
Biochemistry & Molecular Biology
Vida Simat, Danijela Skroza, Giulia Tabanelli, Martina Cagalj, Federica Pasini, Ana Maria Gomez-Caravaca, Carmen Fernandez-Fernandez, Meta Sternisa, Sonja Smole Mozina, Yesim Ozogul, Ivana Generalic Mekinic
Summary: This study investigated the phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars. The results showed variations in phenolic levels among the different cultivars, with the Oblica sample having the highest phenolic content and strongest antiradical and reducing activity. Oleuropein, hydroxytyrosol, and other compounds were detected as the main constituents. While the extracts exhibited relatively high antioxidant activity, they showed weak inhibitory effects against certain bacteria strains.
Article
Plant Sciences
Olivera Politeo, Marijana Popovic, Maja Versic Bratincevic, Kristina Kovacevic, Branimir Urlic, Ivana Generalic Mekinic
Summary: This study investigated the potential use and application of sea fennel essential oils from different parts of the plant and the corresponding hydrodistillation by-products. The analysis confirmed the presence of bioactive compounds with high biological activity, especially in waste-water treatment.
Article
Food Science & Technology
Vida Simat, Danijela Skroza, Martina Cagalj, Barbara Soldo, Ivana Generalic Mekinic
Summary: The effects of rosemary, lemon balm, lavender, oregano and savory extracts, alone and in mixtures, on lipid oxidation in cold-marinated shrimp were studied. The most effective extract mixture (rosemary:oregano:lavender extracts in 3:2:1 ratio) was selected for the shelf-life study. The mixture inhibited degradation of omega-3 fatty acids and reduced microbial load during refrigerated storage.
Review
Biochemistry & Molecular Biology
Anis Ben Hsouna, Carmen Sadaka, Ivana Generalic Mekinic, Stefania Garzoli, Jaroslava Svarc-Gajic, Francisca Rodrigues, Simone Morais, Manuela M. Moreira, Eduarda Ferreira, Giorgia Spigno, Tanja Brezo-Borjan, Boutheina Ben Akacha, Rania Ben Saad, Cristina Delerue-Matos, Wissem Mnif
Summary: Citrus fruits are important in the fruit trade due to their large-scale production of fresh fruits and processed products. They provide essential nutrients such as vitamins, minerals, terpenes, flavonoids, coumarins, and dietary fibers. This review systematically summarizes the phytochemical composition, beneficial effects, and potential applications of citrus fruits and their by-products. The knowledge gathered contributes to future conscious use of citrus fruits in the food industry, food packaging, and cosmetic industry.
Article
Plant Sciences
Olivera Politeo, Marijana Popovic, Maja Versic Bratincevic, Petra Koceic, Tonka Nincevic Runjic, Ivana Generalic Mekinic
Summary: The effects of different essential oil isolation methods on the chemical profile of sea fennel essential oil and its by-products were investigated in this study. Microwave-assisted hydro-distillation (MHD) resulted in higher yields of certain compounds compared to conventional hydro-distillation (HD). The chemical composition of the by-products differed depending on the isolation method used. The findings suggest that these by-products could be a cost-effective source of bioactive compounds for various industries.
Article
Engineering, Chemical
Maja Versic Bratincevic, Rea Kovacic, Marijana Popovic, Sanja Radman, Ivana Generalic Mekinic
Summary: This study compared different extraction methods for isolating bioactive phenolic compounds from sea fennel, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and conventional solvent extraction (CSE). The results showed that MAE had the highest extraction efficiency, yielding the highest total phenolic content (more than 25 mg GAE/mg) and chlorogenic acid content (more than 10 mg/g). MAE-extracted samples also demonstrated the highest antioxidant potential, with FRAP values ranging from 173 to 185 μmol Fe2+/g and DPPH inhibition ranging from 55 to 59%. This study was the first to evaluate the application of these new techniques for isolating phenolic antioxidants from sea fennel and demonstrated the advantages of MAE.
Review
Food Science & Technology
Ivana Generalic Mekinic, Vida Simat, Nikheel Bhojraj Rathod, Imen Hamed, Martina Cagalj
Summary: Recently, there has been a growing scientific interest in isolating and identifying biologically active secondary metabolites, particularly carotenoids, from various algae species. Carotenoids are important natural pigments with numerous health benefits. This review provides a comprehensive overview of the current knowledge on carotenoids detected in different types of algae (12 microalgae, 21 green algae, 26 brown algae, and 43 red algae) since 2015, aiming to facilitate comparisons of research findings. The presence, content, identification, extraction methods, and main extraction parameters of carotenoids in algae are discussed.
Article
Food Science & Technology
Sanja Radman, Petra Brzovic, Mira Radunic, Ante Rako, Mladenka Sarolic, Tonka Nincevic Runjic, Branimir Urlic, Ivana Generalic Mekinic
Summary: The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices, and compare their chemical parameters, organoleptic properties, and sensory attributes. The results showed that the sea fennel preserved in alcoholic vinegar maintained its green color, while the sample preserved in wine vinegar had a negative impact on color parameters. The sea fennel preserved in alcoholic vinegar received the highest scores in all sensory parameters, while the sample preserved in wine vinegar received the lowest scores.
Article
Plant Sciences
Boutheina Ben Akacha, Anis Ben Hsouna, Ivana Generalic Mekinic, Ameni Ben Belgacem, Rania Ben Saad, Wissem Mnif, Miroslava Kacaniova, Stefania Garzoli
Summary: In this study, the chemical composition of Salvia officinalis L. and Salvia sclarea essential oils (EOs) was analyzed using GC-MS. The EOs showed rich terpene metabolites, with significant differences in composition. The EOs demonstrated antimicrobial and antiradical activity, and their combination showed complete inhibition of Listeria monocytogenes in ground beef during cold storage. These findings suggest that both EOs can be used as safe and natural preservatives in various food and pharmaceutical products.
Review
Chemistry, Multidisciplinary
Z. Skracic, I. Ljubenkov, N. Mimica, Generalic Mekinic
Summary: Winemaking and viticulture produce large amounts of organic waste, which poses significant economic and ecological problems. These waste products, such as pomace, seeds, stems, lees, and vine shoot and leaves, contain biologically active compounds that have potential applications in various industries. This paper highlights the benefits and composition of winemaking by-products, as well as recent research on their usage. Proper management of these by-products can lead to the production of functional foods and natural agents, contributing to nutrition and environmental sustainability.
KEMIJA U INDUSTRIJI-JOURNAL OF CHEMISTS AND CHEMICAL ENGINEERS
(2023)
