Article
Plant Sciences
Angela Diaz-Fernandez, Emilia Diaz-Losada, Anxo Vazquez-Arias, Anna Puig Pujol, Daniel Moreno Cardona, Maria Esperanza Valdes-Sanchez
Summary: Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids play an important role in the characterization of red grapevine varieties as they are involved in copigmentation reactions and possess strong antioxidant properties.
Article
Food Science & Technology
Pilar Espitia-Hernandez, Xochitl Ruelas-Chacon, Monica L. Chavez-Gonzalez, Juan A. Ascacio-Valdes, Antonio Flores-Naveda, Leonardo Sepulveda-Torre
Summary: Solid-state fermentation (SSF) can extract tannins from sorghum and release phenolic compounds as antioxidants, thereby improving the nutritional value and antioxidant activity of sorghum.
Article
Agriculture, Multidisciplinary
Rita Petrucci, Paola Di Matteo, Anatoly P. Sobolev, Loredana Liguori, Donatella Albanese, Noemi Proietti, Martina Bortolami, Paola Russo
Summary: Beer antioxidants mainly come from malts, and the phenolic antioxidant content and types in Pale Ale beers are influenced by the percentage of dark malt used. Dealcoholization by osmotic distillation has a weak impact on the phenolic fraction, with the content and antioxidant activity of phenolic compounds in beers primarily influenced by the type of malt used.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Francisco Lopez-Cardenas, Emilio Ochoa-Reyes, Ramiro Baeza-Jimenez, Julio C. Tafolla-Arellano, Juan A. Ascacio-Valdes, Jose J. Buenrostro-Figueroa
Summary: This study evaluated the extractability of total phenolic compounds with antioxidant activity from cascalote pods using solid-state fermentation (SSF) as an alternative to solvent extraction. The results demonstrated that SSF-assisted extraction significantly increased the values of total phenolic compounds and antioxidant activity.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Paola Di Matteo, Martina Bortolami, Ludovica Di Virgilio, Rita Petrucci
Summary: This study investigated the phenolic profile of citrus-flavored radler beers and evaluated the impact of lemon juice on industrial beer production. The results showed that lemon had a major impact on the phenolic antioxidants in radlers, and lemon aromas also played an important role.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Silvia Sanchez-Hernandez, Adelaida Esteban-Munoz, Cristina Samaniego-Sanchez, Rafael Gimenez-Martinez, Beatriz Miralles, Manuel Olalla-Herrera
Summary: Human milk contains various phenolic compounds with antioxidant properties, showing significant differences compared to infant formula. Mothers adhering to a Mediterranean diet result in higher levels of phenolic compounds in human milk.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Nqobile P. Hlophe, Adeyemi O. Aremu, Jiri Gruz, Johannes Van Staden, Jeffrey F. Finnie
Summary: The application of cytokinins significantly influenced the phenolic acid content and antioxidant activity of in vitro-regenerated Brachystelma species, with ferulic and sinapic acids being the major phenolic acids. The presence of cytokinins resulted in higher antioxidant activity in the micro-propagated plants.
PLANT CELL TISSUE AND ORGAN CULTURE
(2021)
Article
Food Science & Technology
Iris Batista Leite, Carolina Duque Magalhaes, Mariana Monteiro, Eliane Fialho
Summary: The addition of honey improves the nutritional and sensorial characteristics of an apple and passion fruit mixed beverage, enhancing its taste and antioxidant properties. Honey also increases the total soluble solids content and antioxidant values of the beverage.
Article
Agricultural Engineering
Joanna Oracz, Dorota Zyzelewicz, Barbara Pacholczyk-Sienicka
Summary: For the first time, this study provides a comprehensive characterization and quantification of phenolic compounds in raw and heat-treated northern red oak seeds using UHPLC-DAD-ESI-HRMS/MS. A total of 42 phenolic compounds belonging to five different groups were identified, with significant variability in composition observed among different treatment conditions. Roasting led to a reduction in total phenolic content, ellagitannins, gallotannins, and phenolic glycosides, but an increase in HBA and EA derivatives. Among the roasted samples, the highest total phenolics content was found at 185 degrees C for 25 minutes, while the lowest amounts were observed at 135 degrees C for 80 minutes.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Biochemistry & Molecular Biology
Justyna Godos, Filippo Caraci, Agnieszka Micek, Sabrina Castellano, Emanuele D'Amico, Nadia Paladino, Raffaele Ferri, Fabio Galvano, Giuseppe Grosso
Summary: The study showed that higher intake of dietary phenolic acids, especially hydroxycinnamic acids, was significantly associated with lower risk of impaired cognition in older Italian adults.
Article
Food Science & Technology
Yu-Chen Liao, Taejo Kim, Juan L. Silva, Wu-Yueh Hu, Bang-Yuan Chen
Summary: This study investigated the antioxidant activity and phenolic composition changes in coffee beans from different geographic origins and roasting degrees. The results showed that roasting degree had minimal impact on antioxidant activity and total phenolic content, but affected the levels of different phenolic compounds. Roasting could enhance the formation of purpurogallin and other phenolic compounds, compensating for the decrease in antioxidant activity due to the breakdown of chlorogenic acid.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Lena Hunt, Karel Klem, Zuzana Lhotakova, Stanislav Vosolsobe, Michal Oravec, Otmar Urban, Vladimir Spunda, Jana Albrechtova
Summary: The accumulation and localization of phenolic compounds in barley leaves are influenced by light intensity and atmospheric CO2 concentration, with light having a stronger impact on accumulation. Different barley varieties show significant differences in phenolic compound profiles, with more tolerant varieties accumulating more hydroxycinnamic acids. Mesophyll cells are more responsive to environmental stimuli in terms of phenolic compound accumulation compared to epidermal cells.
Article
Plant Sciences
Mariana Cecilia Grohar, Aljaz Medic, Tea Ivancic, Robert Veberic, Jernej Jogan
Summary: Taxonomic delimitation of certain species in the genus Phyteuma can be challenging due to highly variable morphological traits and hybridization. This study presents a new approach using detailed analysis of flower color variability and chemical fingerprinting to clarify taxonomic statuses. The most comprehensive metabolic research on the genus Phyteuma was conducted, identifying and quantifying 44 phenolic compounds and revealing their potential role in flower color variability.
Article
Plant Sciences
Mohamed A. El-Sheikh, Anfal Alsharekh, Abdulrahman A. Alatar, Humaira Rizwana
Summary: Weeds pose a significant threat to crop production, necessitating the development of effective and sustainable weed management strategies. This study explores the allelopathic potential, antimicrobial activity, and phytochemical composition of Artemisia monosperma. The extracts of A. monosperma demonstrate strong inhibitory effects on the growth of certain weed species while exhibiting varying effects on crops. Leaf and seed extracts show the most significant inhibition of weed growth and also exhibit antifungal and antibacterial activity. The study highlights the multifaceted potential of A. monosperma as a sustainable solution for weed management and suggests its use in crop protection.
Article
Biochemical Research Methods
Sophie Guilois-Dubois, Sylvain Guyot, Pascal Poupard
Summary: A strategy combining pH-ZRCPC and Prep-RPLC was developed to recover a high purity fraction of apple flavan-3-ols. By optimizing the fractionation and separation processes, a highly purified fraction of flavan-3-ols was successfully recovered from crude polyphenol extract with a high recovery rate.
JOURNAL OF CHROMATOGRAPHY A
(2021)
Article
Food Science & Technology
Aljaz Medic, Tilen Zamljen, Ana Slatnar, Metka Hudina, Mariana Cecilia Grohar, Robert Veberic
Summary: This study aimed to investigate the yield, quality, metabolic responses, and potential toxicity of Cucumis sativus grown in juglone-containing soils. It was found that a concentration of 100 mu M of juglone or the same concentration of walnut leaf extract does not affect the yield of C. sativus, while a concentration of 1 mM of juglone strongly affects it. Juglone itself was found only in the roots of C. sativus, but not in the leaves or fruits, making C. sativus fruits considered safe for cultivation in juglone-containing soils.
Article
Plant Sciences
Djordje Boskov, Dragan Milatovic, Vera Rakonjac, Gordan Zec, Metka Hudina, Robert Veberic, Maja Mikulic-Petkovsek
Summary: This study investigated the influence of three sweet cherry cultivars grafted on six rootstocks on the phenolic profile of the fruits. A total of 54 phenolic compounds were identified, with anthocyanins and hydroxycinnamic acids being the most abundant. 'Kordia' had the highest phenolic content among the cultivars. The choice of rootstock also had a significant impact on the phenolic content, with 'Colt' and 'Gisela 5' promoting the highest values in 'Kordia' and 'Carmen', and 'Oblacinska' and 'M x M 14' inducing the highest values in 'Regina'. The study highlights the importance of cultivar and rootstock selection for improving the phenolic content and nutritional value of sweet cherry fruits.
Article
Plant Sciences
Maja Mikulic-Petkovsek, Anton Ivancic, Sasa Gacnik, Robert Veberic, Metka Hudina, Silvija Marinovic, Christian Molitor, Heidi Halbwirth
Summary: This study analyzed the changes in sugar content, organic acids, phenolic compounds, and selected enzyme activities in the anthocyanin pathway in NIGRA (Sambucus nigra var. nigra-black fruits) and VIRIDIS (S. nigra var. viridis-green fruits) fruits at four stages of ripening. The results showed that glucose and fructose content in green fruits were higher than in colored fruits, and sugar content increased significantly until the third developmental stage. NIGRA berries had a high content of anthocyanins and flavonols, while flavonols were the major phenolic group in VIRIDIS fruits. NIGRA fruits showed strong activation of the late anthocyanin pathway, while VIRIDIS fruits lacked anthocyanins and only had one flavanol.
Article
Biochemistry & Molecular Biology
Marjeta Mencin, Nika Markanovic, Maja Mikulic Petkovsek, Robert Veberic, Petra Terpinc
Summary: The study investigated the use of bioprocessed wholegrain spelt flour as a partial substitute for white wheat flour in bread recipes. The addition of 1% and pasteurised 5% germinated + enzymatic treated spelt flour significantly improved the bread's specific volume, but not its texture and sensory evaluation. Increasing the percentage of bioprocessed spelt flour led to a darker bread color and decreased quality. Breads with 2.5% and 5% germinated + fermented spelt flour had the most acceptable characteristics and improved antioxidant content.
Article
Biochemistry & Molecular Biology
Marjeta Mencin, Nika Markanovic, Maja Mikulic-Petkovsek, Robert Veberic, Petra Terpinc
Summary: The study aimed to investigate whether replacing wheat flour with bioprocessed spelt flour enhances the bioaccessibility of antioxidants in bread. The results demonstrated that the type and amount of bioprocessed spelt flour significantly influenced the extractable and bound total phenolic content, individual phenolics, antioxidant activity, and bioaccessibility after in vitro digestion. While certain phenolic acids decreased after digestion, others increased. Notably, the digested bread made with 5% germinated + fermented spelt flour contained significantly higher levels of trans-ferulic acid compared to the control bread. Overall, incorporating germinated and fermented or enzymatically treated spelt flour in white bread recipes could be a promising way to offer nutritionally valuable foods to consumers.
Article
Food Science & Technology
Nina Kunc, Metka Hudina, Gregor Osterc, Joze Bavcon, Blanka Ravnjak, Maja Mikulic-Petkovsek
Summary: The aim of this study was to determine the content of phenolic compounds in the hips of wild roses in southwestern Slovenia. The results showed that the content of phenolic compounds was higher in the flesh with skin than in the seeds. R. gallica had the highest total content of phenolic compounds, but the lowest number of different phenolic compounds. R. corymbifera had the lowest total content of phenolic compounds in 2021. The content of phenolic compounds in the seeds varied between the observed years.
Article
Plant Sciences
Sasa Gacnik, Alenka Munda, Robert Veberic, Metka Hudina, Maja Mikulic-Petkovsek
Summary: The effects of salicylic acid (SA) and methyl salicylic acid (MeSA) on apple fruit infection with Monilinia laxa were investigated. Curative use of SA and MeSA slowed the infection, while preventive use was generally unsuccessful. Analysis revealed that infected apple peels had higher content of phenolic compounds, and curative treatment further increased the content in healthy tissues. The results suggest that salicylates increase phenolic compounds and curative use is more effective in infection control.
Article
Agronomy
Urszula Barbara Baluszynska, Maria Licznar-Malanczuk, Aljaz Medic, Robert Veberic, Mariana Cecilia Grohar
Summary: This study aimed to assess the impact of two agrotechnical factors (floor management and nitrogen dose) on the yield and primary and secondary metabolites in 'Sampion' apple fruit. Living mulch did not decrease yield compared to herbicide fallow. Apples were found to contain a rich composition of phenolic and volatile organic compounds, which varied with the evaluated factors and weather conditions. Precipitation deficit and high summer temperatures hindered fruit growth and development, resulting in a higher content of phenolic compounds in the fruit flesh from trees in herbicide fallow. Living mulch, acting as a regulator of nitrogen availability to trees, stimulated anthocyanin synthesis, which was enhanced by low average temperatures at harvest time, leading to extensive fruit skin red blush.
Article
Horticulture
Kristyna Simkova, Robert Veberic, Metka Hudina, Nika Cvelbar Weber, Tina Smrke, Mariana Cecilia Grohar, Tea Ivancic, Massimiliano Pelacci, Aljaz Medic, Jerneja Jakopic
Summary: This study investigated the differences in the distribution of primary and secondary metabolites in four strawberry cultivars. Results showed that the outer part of the fruit had lower pH, higher organic acid content, and lower glucose and fructose content. Differences were also observed in the total phenolic and anthocyanin contents, which were always higher in the outer part. The study emphasizes the need for proper mixing of samples before extractions to obtain representative results.
Article
Horticulture
Tina Smrke, Natasa Stajner, Tjasa Cesar, Robert Veberic, Metka Hudina, Jerneja Jakopic
Summary: A non-destructive method using a DA-meter to measure chlorophyll absorbance (I-AD) has been used to assess blueberry fruit maturity directly on the plant. This study examined fruit quality parameters, chemical composition, and gene expression at different maturity stages, and found significant changes in all observed parameters during ripening, with high correlation to I-AD values. Peel lightness, chroma, fruit firmness, and organic acids decreased, while sugars, sugar/organic acid ratio, total phenolics, and relative expression of ANS increased during ripening.
Article
Food Science & Technology
Maja Mikulic-Petkovsek, Katja Jakljevic, Robert Veberic, Metka Hudina, Denis Rusjan
Summary: The present study compares traditional fruit processing methods on medlar fruits and their effects on sugar content, organic acids, and phenolic composition. It aims to determine suitable processing methods for technologically mature yet inedible medlar fruits while maintaining their good chemical quality. Analysis shows that fructose and glucose are the major sugars in medlars, while malic acid and quinic acid are the most abundant organic acids. A total of 38 phenolic compounds were identified, with phenolic acids and flavanols predominating. Different fruit treatments resulted in variations in metabolite content, with heated and edible fruits showing lower levels of fructose and sorbitol. Edible fruits had lower content of organic acids, flavanols, and phenolic acids compared to technologically ripe fruits. Heating the fruits increased total phenolic compounds. Exposure to hoarfrost minimally affected the chemical quality of medlar fruits. Processing medlar fruit with hoarfrost remains the most suitable method of fruit bletting.
Article
Food Science & Technology
Zaklina Karaklajic-Stajic, Jelena Tomic, Marijana Pesakovic, Svetlana M. Paunovic, Franci Stampar, Maja Mikulic-Petkovsek, Mariana C. Grohar, Metka Hudina, Jerneja Jakopic
Summary: This study evaluates the fruit quality of blackberries and black currants, including their basic quality parameters and content of primary and secondary metabolites. The results show that both fruits have high levels of phenolic compounds, particularly anthocyanins, which have reported health benefits. Additionally, the study reveals that frozen storage is an effective method for preserving the quality and beneficial properties of these fruits.
Article
Plant Sciences
Mirela Uzelac, Barbara Sladonja, Ivana Sola, Slavica Dudas, Josipa Bilic, Ibukun M. Famuyide, Lyndy J. McGaw, Jacobus N. Eloff, Maja Mikulic-Petkovsek, Danijela Poljuha
Summary: Black locust, an invasive tree in Europe, has a rich composition of phenolic compounds with potential pharmaceutical use. The study conducted LC-MS screening of black locust from Croatia and found that the leaves had higher levels of total phenolics, flavonoids, and antioxidant capacity compared to the flowers. Ethanol extracts showed higher levels of total phenolics and non-flavonoids. A total of 64 compounds were identified, with flavonols and hydroxycinnamic acid derivatives being the most commonly represented. The extracts exhibited promising quorum sensing, biofilm prevention, and eradicating capacity.
Article
Horticulture
Valentina Schmitzer, Franci Stampar, Anze Turk, Jerneja Jakopic, Metka Hudina, Robert Veberic, Tina Smrke
Summary: The aim of this research was to evaluate the effect of a combination of mycorrhizal and bacterial biostimulants on the performance of 'Clery' strawberries. The results showed that the application of these products significantly improved the vegetative growth and fruit characteristics, leading to a more than 30% increase in yield. Although there was a minor decrease in certain nutritional components, the color characteristics and essential compounds of the fruit were not affected.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
