Article
Agriculture, Multidisciplinary
Alondra M. Idrovo-Encalada, Ana M. Rojas, Eliana N. Fissore, Piercosimo Tripaldi, Reinaldo Pis Diez, Cristian Rojas
Summary: This article introduces a quantitative structure-activity relationship (QSARs) method for investigating the antioxidant activity and establishes a database of 165 compounds for predicting new antioxidant compounds. By building a multiple linear regression model with five descriptors, a satisfactory prediction performance is achieved, and a mechanism explanation and applicability domain are provided.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Medicinal
Robert P. Sheridan, J. Chris Culberson, Elizabeth Joshi, Matthew Tudor, Prabha Karnachi
Summary: This article examines the predictivity of quantitative structure-activity relationship (QSAR) models for different versions over a period of 10 years and provides insights into the application of these models in chemical design and synthesis. However, unexpected behavior and unclear explanations were found, which may be related to activity cliffs.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2022)
Article
Biochemistry & Molecular Biology
Ana-Maria Draghici-Popa, Aurelian Cristian Boscornea, Ana-Maria Brezoiu, Stefan Theodor Tomas, Oana Cristina Parvulescu, Raluca Stan
Summary: This study aimed to establish the optimal conditions for the extraction of phenolic compounds from Prunus spinosa L. fruits. The results showed that the highest values of phenolic compounds were obtained when the extraction was conducted in 50% ethanol at 60 degrees C for 30 min. The extraction of phenolic acids was enhanced at higher temperatures, while the flavonoid compounds degraded. The total phenolic content, total anthocyanin content, antioxidant capacity, and phenolic acid contents in the extracts were strongly correlated with ethanol concentration, temperature, and extraction time.
Article
Environmental Sciences
Arip Syaripudin Nur, Yong Je Kim, Junho Lee, Chang-Wook Lee
Summary: Australia has been affected by devastating wildfires due to factors such as topography, meteorology, vegetation, and ignition sources. This study used GIS and machine learning techniques to analyze and predict wildfire susceptibility in the Sydney area. Data from field surveys and satellite imagery were used to construct a wildfire inventory and assess wildfire-related factors. The results showed that the hybrid-based SVR-PSO model performed better in wildfire susceptibility mapping compared to other models. This framework can be applied to other research on susceptibility to disturbances.
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
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)
Review
Food Science & Technology
Yu-Qing Zeng, Jin-Tao He, Bo-Yong Hu, Wen Li, Jing Deng, Qin-Lu Lin, Yong Fang
Summary: Virgin coconut oil (VCO) has biological functions such as antioxidant, anti-inflammatory, antibacterial, and antiviral, and has potential therapeutic effects on many chronic degenerative diseases. This review aims to investigate the antioxidant functions of phenolic compounds in VCO and discuss the mechanisms of VCO's antioxidant activity. The composition and applications of VCO are also summarized, providing a theoretical basis for further research and development of antioxidant food additives.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Celina Habryka, Robert Socha, Leslaw Juszczak
Summary: The study confirmed that enriching honey with bee pollen significantly increased the content of phenolic compounds, improving its antioxidant and antiradical activities, but resulting in a deterioration of its sensory properties.
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
Plant Sciences
Shachi Singh, Mukesh Kumar, Seema Dwivedi, Anjali Yadav, Sarika Sharma
Summary: In this study, a rapid and effective metabolomic method was used to screen the chemical characterization of all parts of B. prionitis, including leaf, root, stem, and inflorescence. Bioactive iridoid glycosides and phenolic compounds were identified in all parts, with root showing the highest antioxidant and antibacterial activity. Some of the identified compounds were positively correlated with the tested biological activity. Principal component analysis of the chemical profiles revealed variability in compound distribution.
FRONTIERS IN PLANT SCIENCE
(2023)
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
Nadjat Righi, Sabah Boumerfeg, Amirouche Deghima, Pedro A. R. Fernandes, Elisabete Coelho, Faiza Baali, Susana M. Cardoso, Manuel A. Coimbra, Abderrahmane Baghiani
Summary: The hydromethanolic extract of Salvia verbenaca showed strong antioxidant and anti-inflammatory activities both in vitro and in vivo, with no acute/subacute toxicity effects on mice. This indicates its potential as a safe and effective option for wound healing and anti-ulcer treatments.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Fabiola Pena, Sebastian Valencia, Gonzalo Tereucan, Javiera Nahuelcura, Felipe Jimenez-Aspee, Pablo Cornejo, Antonieta Ruiz
Summary: This study evaluated the nutritional and functional properties of rosehip samples collected from different geographical locations in southern Chile, and found high content of bioactive compounds and antioxidant activity. This provides new information for the development of functional foods and the treatment/prevention of diseases using rosehip.
Article
Environmental Sciences
E. Yapici, H. Akgun, K. Ozkan, Z. Gunkaya, A. Ozkan, M. Banar
Summary: The pyrolysis process can transform plastic waste into oil, solid residue, and gas. This study used vector regression and Gaussian process models to predict pyrolysis conditions. The SVR model with Gaussian kernel and the GPR model with exponential kernel showed good prediction performance.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2023)
Article
Horticulture
Alex Sandro Bezerra de Sousa, Mariany Cruz Alves da Silva, Renato Pereira Lima, Bruno Raniere Lins de Albuquerque Meireles, Angela Tribuzy Magalhaes Cordeiro, Eduardo Felipe da Silva Santos, Ana Luisa Amaro, Maria Manuela Estevez Pintado, Silvanda de Melo Silva
Summary: This study found that mango varieties from the Northeastern of Brazil have higher levels of bioactive compounds and antioxidant activity in both fruit pulp and peel compared to commercial cultivars. These regional mangoes show great potential to provide beneficial phytochemicals for processed foods and human health.
SCIENTIA HORTICULTURAE
(2021)