Aristotelia chilensis (Mol.) Stuntz: A Natural Source of Bioactive Compounds

2019 ◽  
Vol 5 (1) ◽  
pp. 66-74
Author(s):  
Giovanni Turchetti ◽  
Cristian Paz
Keyword(s):  
Bioactive Compounds ◽  
Alcoholic Beverage ◽  
Natural Source ◽  
High Concentration ◽  
Native Tree ◽  
Infected Wounds ◽  
Aristotelia Chilensis ◽  
Mapuche People

Aristotelia chilensis (Mol.) Stuntz, commonly called “maqui” is a native tree of Chile considered sacred for the Mapuche people. The fruits are sweet blackberries with a high concentration of polyphenols which stain the hands and mouth when eaten. The Mapuche people use it for creating "chicha" an alcoholic beverage, while leaves are used to treat infected wounds, inflammation and ulcers. In this review, we will give an overview of the pharmacology reported for the plant and molecules isolated from leaves and fruits, with the scope of giving a better understanding of the potential of this tree.

scholarly journals Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 700
Author(s):  
Bianca R. Albuquerque ◽  
Maria Inês Dias ◽  
Carla Pereira ◽  
Jovana Petrović ◽  
Marina Soković ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Additives ◽  
Chemical Characterization ◽  
Dry Weight ◽  
Bioactive Molecules ◽  
High Concentration ◽  
Minimal Inhibitory Concentrations ◽  
Antibacterial And Antifungal Activities ◽  
Antibacterial And Antifungal

Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC50 values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties.

Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. sprouts: A natural source of bioactive compounds

2013 ◽  
Vol 50 (1) ◽  
pp. 167-175 ◽  
Author(s):  
Luís R. Silva ◽  
Maria J. Pereira ◽  
Jessica Azevedo ◽  
Rui F. Gonçalves ◽  
Patrícia Valentão ◽  
...  
Keyword(s):  
Glycine Max ◽  
Medicago Sativa ◽  
Bioactive Compounds ◽  
Vigna Radiata ◽  
Natural Source ◽  
Glycine Max L ◽  
Medicago Sativa L

scholarly journals Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1541
Author(s):  
Hubert Antolak ◽  
Dominik Piechota ◽  
Aleksandra Kucharska
Keyword(s):  
Bioactive Compounds ◽  
Biological Activities ◽  
Alcoholic Beverage ◽  
Antimicrobial Properties ◽  
Bioactive Compound ◽  
Acetic Acid Bacteria ◽  
Kombucha Tea ◽  
Health Promoting ◽  
Fermentation Parameters ◽  
Herb Extracts

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

scholarly journals Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3258 ◽  
Author(s):  
Durante ◽  
Bleve ◽  
Selvaggini ◽  
Veneziani ◽  
Servili ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Saturated Fatty Acids ◽  
Human Consumption ◽  
High Concentration ◽  
Initial Value ◽  
Triterpenic Acids ◽  
Olive Pulp ◽  
Olive Mill ◽  
Nutraceutical Products

Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.

Short Review: The Effect of Reaction Conditions on Plant-Mediated Synthesis of Silver Nanoparticles

2018 ◽  
Vol 917 ◽  
pp. 145-151 ◽  
Author(s):  
Nur Syazana Jalani ◽  
Sharifah Zati-Hanani ◽  
Yi Peng Teoh ◽  
Rozaini Abdullah
Keyword(s):  
Silver Nanoparticles ◽  
Bioactive Compounds ◽  
Short Review ◽  
Natural Source ◽  
Hazardous Chemicals ◽  
Reaction Conditions ◽  
Physical Methods ◽  
Stabilizing Agents ◽  
Environmental Friendly ◽  
Source Plant

Recently, interest in plant-mediated synthesis of the silver nanoparticles (AgNPs) is growing among researchers and till now the potential of different plants is still further explored to synthesize nanoparticles. Conventionally, AgNPs are synthesized using chemical and physical methods. However, these methods involve use of toxic and hazardous chemicals which are harmful to health and environment. Therefore, plant-mediated synthesis has been used as environmental friendly alternative to overcome the limitation of conventional methods. The bioactive compounds in plant acts as natural reducing and stabilizing agents which help to increase the rate of synthesis and stabilization of synthesized nanoparticles. Besides, the nanoparticles synthesized using plants are reported to be more stable and the rate of synthesis is much faster compared to other methods. This review focuses on the biosynthesis of AgNPs using plant as natural source plant and the effect of reaction conditions are summarised and discussed.

Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds

2020 ◽  
pp. 51-88 ◽  
Author(s):  
Danijela Bursać Kovačević ◽  
Dora Brdar ◽  
Patricia Fabečić ◽  
Francisco J. Barba ◽  
Jose M. Lorenzo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Natural Source ◽  
Balanced Diet
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