Article
Food Science & Technology
Zihong Yang, Linghong Shi, Yunyang Qi, Cundong Xie, Wanrong Zhao, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: This study investigated the changes in polyphenol content during pumpkin processing and comprehensively characterized and quantified the phenolic compounds using LC-ESI-QTOF-MS/MS and HPLC-PDA. The results showed that pumpkin seeds and skins had the highest total phenolic content and total antioxidant capacity, while separated pumpkin puree had a higher total condensed tannins content. Epicatechin and catechin were found to be the most abundant phenolic compounds in pumpkin seeds and skins. This study highlights the potential of pumpkins as a source of antioxidant polyphenols.
Article
Chemistry, Physical
Aneta Krakowska-Sieprawska, Katarzyna Rafinska, Justyna Walczak-Skierska, Anna Kielbasa, Boguslaw Buszewski
Summary: By optimizing the parameters of supercritical fluid extraction and enzymatic treatment using response surface methodology, a higher content of bioactive compounds, particularly polyphenolic compounds, was obtained from Medicago sativa L. The extracted compounds were shown to support the cellular antioxidant system by acting as free radical scavengers and stimulating the antioxidant enzyme system.
Article
Biochemistry & Molecular Biology
Jing Yang, Xiaoqi Chen, Shuaiqi Rao, Yaochen Li, Yunxiang Zang, Biao Zhu
Summary: This study identified six flavonoid components in okra and explored their inhibitory activity on tumor cell proliferation. Four main components showed significant inhibition and have potential as a nutraceutical dietary supplement.
Article
Plant Sciences
Chunying Li, Meiting Yu, Shen Li, Xue Yang, Bin Qiao, Sen Shi, Chunjian Zhao, Yujie Fu
Summary: The study evaluated the antioxidant capacity of different extracts from fig waste leaves, revealing that ethyl acetate extraction contained the highest content of flavonoids. A rapid and efficient method was developed to identify antioxidant components in fig waste leaves, demonstrating the presence of various flavonoids with significant antioxidant capacity.
Article
Plant Sciences
Zixiong Zhou, Jing Qi, Jing Zhao, Jeong Hun Seo, Dong Gue Shin, Jeong-Dan Cha, Chae Woong Lim, Jong-Won Kim, Bumseok Kim
Summary: The study aimed to investigate the effects of ethanol extract of Orostachys japonicus A. Berger on acetaminophen-induced acute liver injury and explore the underlying mechanisms.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli
Summary: The aim of this study was to investigate the parameters affecting the extraction of coffee components in different brewing methods. The main brewing parameters that influenced the final content of these compounds were the volume of water used, brewing ratio, extraction time, and coffee powder particle size. Among the variables studied, total chlorogenic acid content, TFC, TPC, caffeine, and the DPPH assay had the greatest impact on discriminating the different preparation methods.
Article
Chemistry, Multidisciplinary
Abdullahi Ibrahim Uba, Gokhan Zengin, Domenico Montesano, Ugur Cakilcioglu, Selami Selvi, Musa Denizhan Ulusan, Giovanni Caprioli, Gianni Sagratini, Simone Angeloni, Sharmeen Jugreet, Mohammad Mehedi Hasan, Mohamad Fawzi Mahoomodally
Summary: This study compared the chemical profiles, total phenolic and flavonoid contents, as well as antioxidant and enzyme inhibitory effects of extracts of Arabis carduchorum prepared from solvents of varying polarity. The polar extracts showed higher antioxidant capacity, while all extracts exhibited enzyme inhibitory activities.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Jiangyi Luo, Ling Liang, Qinling Xie, Yixing Qiu, Sai Jiang, Yupei Yang, Lijuan Zhu, Yangfen Fu, Shenghuang Chen, Wei Wang, Hanwen Yuan
Summary: This study explored the differences in phytochemical composition, bioactive properties, and antioxidant activity of five citrus by-products in China. Essential compounds for identification were established, and the spectrum-effect relationship analysis revealed the differential markers contributing to the antioxidant activity. The results highlight the potential for enhancing and utilizing citrus by-products.
Article
Multidisciplinary Sciences
Cicera J. Camilo, Debora O. D. Leite, Johnatan W. da S. Mendes, Alexandro R. Dantas, Natalia K. G. de Carvalho, Jose W. G. Castro, Gerson J. T. Salazar, Maria Kueirislene Amancio Ferreira, Jane Eire Alencar de Meneses, Antonio Wlisses da Silva, Helcio S. dos Santos, Josean F. Tavares, Joanda P. R. e Silva, Fabiola F. G. Rodrigues, Chunhoo Cheon, Bonglee Kim, Jose Galberto Martins da Costa
Summary: Lippia sidoides Cham. is a plant frequently mentioned in traditional medicine for its medicinal properties. This study investigated the chemical composition and toxicity of its aqueous extract, and found it to have low toxicity and anxiolytic effects on adult zebrafish. These findings support the safe use of the plant's aqueous extract in new drug development and traditional medicine.
SCIENTIFIC REPORTS
(2022)
Article
Pharmacology & Pharmacy
Malgorzata Kozyra, Anna Biernasiuk, Magdalena Wiktor, Wirginia Kukula-Koch, Anna Malm
Summary: A comparative analysis was conducted on the flavonoids and phenolic acids composition in six species of Monarda from the Lamiaceae family. The results showed that these plants exhibited potential antioxidant and antimicrobial effects, making them potential sources of natural antioxidants and antimicrobial agents.
Article
Food Science & Technology
Ahmed M. Mustafa, Doaa Abouelenein, Simone Angeloni, Filippo Maggi, Luciano Navarini, Gianni Sagratini, Agnese Santanatoglia, Elisabetta Torregiani, Sauro Vittori, Giovanni Caprioli
Summary: The aim of this study was to develop a new method for analyzing six flavonoid polyphenolic compounds in 22 green coffee samples from different geographical origins. The best extraction procedure was determined to be acidic hydrolysis. Green coffee beans are rich in flavonoid polyphenolic compounds and can be included in a healthy diet.
Article
Biochemistry & Molecular Biology
Maria Irakli, Adriana Skendi, Elisavet Bouloumpasi, Paschalina Chatzopoulou, Costas G. Biliaderis
Summary: A selective and sensitive LC-MS method was developed for simultaneous determination of phenolic compounds in solid residues of Lamiaceae family plants. The method allows for accurate and quantitative analysis of various compounds, providing an important analytical tool for quality control in the essential oil industry.
Article
Biochemistry & Molecular Biology
Yossri Grojja, Hafedh Hajlaoui, Simon Vlad Luca, Jouda Abidi, Krystyna Skalicka-Wozniak, Sami Zouari, Mohamed Bouaziz
Summary: This study characterized the bioactive compounds in the seed extract of Capsicum annuum L. and evaluated its antimicrobial and antioxidant activities. The extract was found to contain various phytochemical classes, including phenolic compounds and flavonoids. The phenolic and flavonoid content correlated with the extract's high antiradical, reducing power, and chelating power activities. The extract also exhibited significant antimicrobial activity against both bacteria and fungi.
Article
Biochemistry & Molecular Biology
Fadoua Asraoui, Ayoub Kounnoun, Hafssa El Cadi, Francesco Cacciola, Yassine Oulad El Majdoub, Filippo Alibrando, Filippo Mandolfino, Paola Dugo, Luigi Mondello, Adnane Louajri
Summary: The study investigated the chemical composition and antioxidant properties of leaf extracts from Globularia alypum L. from Morocco. The ethyl acetate extract showed higher phenolic and flavonoid contents, as well as stronger antioxidant activity compared to the chloroform extract. This plant serves as a rich source of natural antioxidants.
Article
Biochemistry & Molecular Biology
Gjore Nakov, Andrea Brandolini, Lorenzo Estivi, Katia Bertuglia, Nastia Ivanova, Marko Jukic, Daliborka Koceva Komlenic, Jasmina Lukinac, Alyssa Hidalgo
Summary: The addition of tomato pomace improves the nutritional and technological characteristics of cream crackers, increasing ash, fat, protein, dietary fiber, carotenoids, tocols, phenolic compounds, and antioxidant activity while decreasing hardness. Cream crackers with 8% tomato pomace showed the best sensory quality, suggesting the potential for utilizing tomato waste in food products for both nutritional enhancement and waste reduction.
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.