Article
Horticulture
Ozlem Cakmakci, Suat Sensoy, Ali R. Alan
Summary: Edible parts of Alliums, such as A. vineale, are rich in bioactive compounds that promote human health. This study evaluated the bioactive constituents of A. vineale accessions collected from Turkey and found significant differences in their content levels. The findings provide an opportunity for selecting genetically superior accessions with high bioactive compound production for cultivation improvement.
SCIENTIA HORTICULTURAE
(2022)
Article
Horticulture
Maria Esther Martinez-Navarro, Eleftheria H. Kaparakou, Charalabos D. Kanakis, Cristina Cebrian-Tarancon, Gonzalo L. Alonso, Maria Rosario Salinas, Petros A. Tarantilis
Summary: The study aimed to determine the phenolic content, antioxidant activity, and toxicity of olive leaves from different genotypes of Spain and Greece. HPLC-DAD analysis, as well as DPPHGreek ano teleia, ABTSGreek ano teleia(+), Folin-Ciocalteu, and Microtox(R) methods were used. The results showed that 'Picual' had the highest oleuropein content, followed by wild olive leaves and 'Arbequina'. The antioxidant activity of 'Arbequina', 'Picual', and wild genotypes were the highest, and they also had the highest total phenol content. The aqueous leaf extracts of olive showed similar behavior to other herbal infusions in terms of their inhibitory effects on the bioluminescence of Aliivibrio fischeri, with EC50(15) ranging from 11.82 to 82.50 mg/mL.
Article
Biochemistry & Molecular Biology
Mario Adrian Tienda-Vazquez, Rocio Daniela Soto-Castro, Oscar Carrasco-Morales, Carmen Tellez-Perez, Roberto Parra-Saldivar, Maritza Alonzo-Macias, Anaberta Cardador-Martinez
Summary: Instant controlled pressure drop (DIC) is an emerging technology in food processing that can be used for drying, freezing, and extracting bioactive molecules without damaging their properties. This study evaluated the effects of 13 different DIC treatments on the content of polyphenols, flavonoids, and antioxidant activity in green lentils. The DIC 11 treatment (0.1 MPa, 135 s) resulted in the highest release of polyphenols, which are closely related to antioxidant capacity. The most efficient conditions for DIC to promote the release of phenolic compounds and maintain antioxidant capacity were found to be low pressures (<0.1 MPa) and short times (<160 s).
Article
Chemistry, Applied
Rita Szekelyhidi, Erika Lakatos, Beatrix Sik, Agnes Nagy, Laura Varga, Zoltan Molnar, Viktoria Kapcsandi
Summary: The study aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content, and increase the bioavailability of polyphenols and antioxidants through the dosage of herbs. The results showed that lemongrass and peppermint dosage significantly increased the antioxidant and polyphenol content.
Article
Biochemistry & Molecular Biology
Piotr Okinczyc, Jaroslaw Widelski, Jakub Szperlik, Magdalena Zuk, Tomasz Mroczek, Krystyna Skalicka-Wozniak, Zuriyadda Sakipova, Gabriela Widelska, Piotr Marek Kus
Summary: The study focused on profiling 19 different Eurasian propolis samples, mostly from countries like Russia, Kazakhstan, Kyrgyzstan, Poland, Ukraine, and Slovakia. These propolis samples exhibited significant contents of polyphenols and flavonoids, along with potent antiradical and reducing activities. Marker compounds were used to classify propolis samples into different types, with poplar, aspen-birch, and aspen-birch-poplar types identified. The antioxidant properties of propolis samples were correlated with flavonoids, total polyphenols, or other polyphenols besides flavonoids content, showing variable activity among different propolis types.
Article
Biochemistry & Molecular Biology
Elsa Autor, Alfonso Cornejo, Fernando Bimbela, Maitane Maisterra, Luis M. Gandia, Victor Martinez-Merino
Summary: Lignocellulosic residues have the potential for high value-added products, and optimized extraction methods can yield phenolic compounds with antioxidant properties. In this study, poplar bark was sequentially extracted with five solvents, with methanol extracts showing the highest phenolic content and antioxidant activity.
Article
Biochemistry & Molecular Biology
Zuzanna Piotrowicz, Lukasz Tabisz, Boguslawa Leska, Beata Messyasz, Radoslaw Pankiewicz
Summary: Algae are gaining popularity as a nutrient-rich food group, antioxidant-rich cosmetic raw material, and valuable dietary supplement. This study examined the variability of active compound content in green algae (Chlorophyta) and showed significant differences depending on species and sample collection location and time. The antioxidant content and extraction efficiency varied greatly among different species.
Article
Food Science & Technology
Joanna Brzezinska-Rojek, Svitlana Sagatovych, Paulina Malinowska, Kamila Gadaj, Magdalena Prokopowicz, Malgorzata Grembecka
Summary: Due to their high bioactive substance content, beetroot and its preserves have the potential to be a valuable part of a balanced diet. However, research on the antioxidant capacity and nitrate content of beetroot-based dietary supplements (DSs) is limited worldwide. In this study, the total antioxidant capacity, total phenolic content, nitrites, and nitrates content were measured in fifty DSs and twenty beetroot samples using various methods. The results showed that fresh beetroot contains significantly higher levels of antioxidants, nitrites, and nitrates compared to most DSs. The safety of the products was also evaluated, and it was found that many DSs did not comply with labeling requirements. This highlights the need for stricter regulation of DSs, as their consumption could be potentially harmful.
Article
Biochemistry & Molecular Biology
Mohamed S. Sedeek, Sherif M. Afifi, Mai K. Mansour, Mariam Hassan, Fathy M. Mehaya, Ibrahim A. Naguib, Mohammed A. S. Abourehab, Mohamed A. Farag
Summary: Interest in plant-based diets has been increasing due to their potential health benefits and their potential to reduce the incidence of diseases. Egyptian dukkah and Syrian za'atar are well-known Middle Eastern herbal blends that have anti-inflammatory, hypolipidemic, and antidiabetic effects. This study characterized the aroma profile and phenolic compounds of both herbal blends using SPME-GCMS and HPLC-DAD. It also evaluated the antibacterial and antioxidant potentials of the blends. The results showed that the blends exhibited antibacterial activities and had antioxidant potential. This study provides valuable information about the chemical composition and biological activities of dukkah and za'atar.
Article
Medicine, Research & Experimental
Leila Kebal, Katarzyna Pokajewicz, Noureddine Djebli, Nadjet Mostefa, Anna Poliwoda, Piotr P. Wieczorek
Summary: The study investigated the lyophilized aqueous extracts of two native Algerian fig varieties and found that they contained abundant phenolic and flavonoid compounds, exhibiting strong antioxidant activity. These extracts could be used as raw materials for pharmaceuticals and food supplements.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Article
Engineering, Chemical
Fuad Al-Rimawi, Hamada Imtara, Mahmoud Khalid, Zaidoun Salah, Mohammad Khalid Parvez, Asmaa Saleh, Omkulthom Al Kamaly, Christina Shawki Dahu
Summary: Verthimia iphionoides extract from Palestine was found to exhibit strong antioxidant, antibacterial, and anticancer activities in vitro. The extract contained high levels of polyphenolic compounds and flavonoids, which contributed to its bioactivities.
Article
Biochemistry & Molecular Biology
Maria Carolina Zuniga-Lopez, Gabriela Maturana, Guillem Campmajo, Javier Saurina, Oscar Nunez
Summary: Consumers are increasingly interested in nutritionally balanced and health beneficial foods, leading the food industry to focus on the use of chia seeds. Through extracting leaf compounds from black and white chia plants using different polarity solvents, it was found that black chia exhibited higher antioxidant capacity compared to white chia.
Article
Biochemistry & Molecular Biology
Alessandro La Mantia, Federica Ianni, Aurelie Schoubben, Marco Cespi, Klemen Lisjak, Davide Guarnaccia, Roccaldo Sardella, Paolo Blasi
Summary: Cocoa and chocolate antioxidants may contribute to human health by improving blood flow, reducing blood pressure and glycemia, and enhancing cognitive function. However, the polyphenol content in cocoa and chocolate is reduced during the production process. This study investigated the changes in polyphenol content during chocolate production, focusing on roasting. Results showed a bell-shaped curve for the total polyphenol content and antioxidant power, with an increase followed by a decrease at different roasting temperatures. Roasting released epicatechin from oligomers, but also led to epicatechin degradation.
Article
Chemistry, Multidisciplinary
Omer Erturk, Elif Cil, Melek Col Ayvaz, Emine Bagdatli
Summary: This study compared the bioactive properties and GC-MS analyses of different parts of Camellia sinensis and commercial black tea extracts. The leaf part of C. sinensis showed higher total phenolic content (TPC) and antioxidant activity. Ethanol extracts exhibited more antimicrobial activity, with C. sinensis seeds extract being the most effective. GC-MS analysis identified various organic compounds in the extracts, with black tea extracts having fewer bioconstituents compared to fresh C. sinensis plant samples.
JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN
(2023)
Article
Biochemistry & Molecular Biology
Delia Michiu, Maria-Ioana Socaciu, Melinda Fogarasi, Anamaria Mirela Jimborean, Floricuta Ranga, Vlad Muresan, Cristina Anamaria Semeniuc
Summary: In the past decade, there has been a growing interest in polyphenols as antioxidants for their various health benefits. This study focused on assessing the total phenolic content in thyme essential oil and identified a polyphenolic profile characterized by phenolic acids, flavonoids, and other polyphenols. The major compounds found in thyme essential oil were thymol, salvianolic acid A, and rosmarinic acid, and the proposed analytical procedure demonstrated acceptable repeatability, reproducibility, linearity, LOD, and LOQ.
Review
Food Science & Technology
Bibha Kumari, Brijesh K. Tiwari, Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai
FOOD AND BIOPROCESS TECHNOLOGY
(2018)
Article
Food Science & Technology
S. Grasso, S. M. Harrison, F. J. Monahan, D. Brayden, N. P. Brunton
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2018)
Correction
Chemistry, Applied
K. Shikha Ojha, Sabine M. Harrison, Nigel P. Brunton, Joseph P. Kerry, Brijesh K. Tiwari
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2017)
Article
Engineering, Chemical
Zara Bolger, Nigel P. Brunton, Frank J. Monahan
JOURNAL OF FOOD ENGINEERING
(2018)
Article
Acoustics
S. Condon-Abanto, C. Arroyo, I. Alvarez, N. Brunton, P. Whyte, J. G. Lyng
ULTRASONICS SONOCHEMISTRY
(2018)
Article
Food Science & Technology
Nirupama Gangopadhyay, Sabine M. Harrison, Nigel P. Brunton, Jose L. Hidalgo-Ruiz, Eimear Gallagher, Dilip K. Rai
JOURNAL OF CEREAL SCIENCE
(2018)
Article
Food Science & Technology
Vasiliki Gkarane, Nigel P. Brunton, Sabine M. Harrison, Rufielyn S. Gravador, Paul Allen, Noel A. Claffey, Michael G. Diskin, Alan G. Fahey, Linda J. Farmer, Aidan P. Moloney, Frank J. Monahan
JOURNAL OF FOOD SCIENCE
(2018)
Article
Food Science & Technology
A. McDermott, P. Whyte, N. Brunton, J. Lyng, J. Fagan, D. J. Bolton
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
S. Pedros-Garrido, S. Condon-Abanto, I Clemente, J. A. Beltran, J. G. Lyng, D. Bolton, N. Brunton, P. Whyte
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2018)
Article
Biotechnology & Applied Microbiology
Colin Fogarty, Paul Whyte, Nigel Brunton, James Lyng, Conor Smyth, John Fagan, Declan Bolton
Article
Food Science & Technology
Juan M. Perez-Andres, Janna Cropotova, Sabine M. Harrison, Nigel P. Brunton, Patrick J. Cullen, Turid Rustad, Brijesh K. Tiwari
Article
Biochemistry & Molecular Biology
Katerina Tzima, Nigel P. Brunton, Noel A. McCarthy, Kieran N. Kilcawley, David T. Mannion, Dilip K. Rai
Summary: The antioxidant effects of carnosol, carnosic acid, and rosmarinic acid in fat-filled milk powders were concentration-dependent, with the highest concentration showing the best control over oxidation. At 308 ppm concentration, these antioxidants were effective in inhibiting the formation of oxidation indices, although sometimes less effective than butylated hydroxyanisole: butylated hydroxytoluene.
Review
Food Science & Technology
Md Abu Bakar Siddique, Sabine M. Harrison, Frank J. Monahan, Enda Cummins, Nigel P. Brunton
Summary: BPA, a commonly used compound with potential health risks, is often found in meat products. The contribution of meat and meat products to total dietary exposure of BPA varies between countries and exposure scenarios. Further research and regulation are needed to address BPA contamination in meat products.
Article
Food Science & Technology
Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, Nigel P. Brunton
Summary: High-pressure processing (HPP) was explored for producing added-value claw meat products from edible crab, resulting in higher yield and improved microbiological stability compared to traditional cooking methods.
Review
Plant Sciences
Katerina Tzima, Nigel P. Brunton, Dilip K. Rai
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
