scholarly journals Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 358 ◽  
Author(s):  
Anh Dao Thi Phan ◽  
Gabriele Netzel ◽  
Panhchapor Chhim ◽  
Michael E. Netzel ◽  
Yasmina Sultanbawa
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Principal Component ◽  
Industrial Applications ◽  
Natural Food ◽  
Organosulfur Compounds ◽  
Photodiode Array Detection ◽  
Commercial Sample ◽  
Skin Samples

This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p < 0.05) higher than that of the garlic cloves, and was also higher (p < 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p < 0.05) in the cloves compared to the skin samples and higher (p < 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p < 0.05) higher antioxidant capacity and stronger (p < 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.

scholarly journals Is Our Natural Food Our Homeostasis? Array of a Thousand Effect-Directed Profiles of 68 Herbs and Spices

2021 ◽  
Vol 12 ◽  
Author(s):  
Tamara Schreiner ◽  
Dorena Sauter ◽  
Maren Friz ◽  
Julia Heil ◽  
Gertrud Elisabeth Morlock
Keyword(s):  
Bioactive Compounds ◽  
High Performance ◽  
Reversed Phase ◽  
Natural Food ◽  
Ionization Mass ◽  
Photodiode Array Detection ◽  
Bioactive Substances ◽  
Traditional Medicines ◽  
Beneficial Effects ◽  
Herbs And Spices

The beneficial effects of plant-rich diets and traditional medicines are increasingly recognized in the treatment of civilization diseases due to the abundance and diversity of bioactive substances therein. However, the important active portion of natural food or plant-based medicine is presently not under control. Hence, a paradigm shift from quality control based on marker compounds to effect-directed profiling is postulated. We investigated 68 powdered plant extracts (botanicals) which are added to food products in food industry. Among them are many plants that are used as traditional medicines, herbs and spices. A generic strategy was developed to evaluate the bioactivity profile of each botanical as completely as possible and to straightforwardly assign the most potent bioactive compounds. It is an 8-dimensional hyphenation of normal-phase high-performance thin-layer chromatography with multi-imaging by ultraviolet, visible and fluorescence light detection as well as effect-directed assay and heart-cut of the bioactive zone to orthogonal reversed-phase high-performance liquid chromato-graphy−photodiode array detection−heated electrospray ionization mass spectrometry. In the non-target, effect-directed screening via 16 different on-surface assays, we tentatively assigned more than 60 important bioactive compounds in the studied botanicals. These were antibacterials, estrogens, antiestrogens, androgens, and antiandrogens, as well as acetylcholinesterase, butyrylcholinesterase, α-amylase, α-glucosidase, β-glucosidase, β-glucuronidase, and tyrosinase inhibitors, which were on-surface heart-cut eluted from the bioautogram or enzyme inhibition autogram to the next dimension for further targeted characterization. This biological-physicochemical hyphenation is able to detect and control active mechanisms of traditional medicines or botanicals as well as the essentials of plant-based food. The array of 1,292 profiles (68 samples × 19 detections) showed the versatile bioactivity potential of natural food. It reveals how efficiently and powerful our natural food contributes to our homeostasis.

scholarly journals Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 376 ◽  
Author(s):  
Anh Dao Thi Phan ◽  
Mridusmita Chaliha ◽  
Yasmina Sultanbawa ◽  
Michael E. Netzel
Keyword(s):  
Antimicrobial Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Pantothenic Acid ◽  
Biological Properties ◽  
Natural Food ◽  
Fruit Peel ◽  
Wide Range ◽  
Nutritional Characteristics ◽  
Acca Sellowiana

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly (p < 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

scholarly journals Nutritional Characteristics of Australian Grown Feijoa (Acca sellowiana) and Its Antimicrobial Activity

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 100
Author(s):  
Anh Dao Thi Phan ◽  
Mridusmita Chaliha ◽  
Rohan Bicknel ◽  
Yasmina Sultanbawa ◽  
Michael E. Netzel
Keyword(s):  
Antimicrobial Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Food Poisoning ◽  
Biological Properties ◽  
Natural Food ◽  
Fruit Peel ◽  
Tropical Fruit ◽  
Wide Range ◽  
Acca Sellowiana

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana) (including whole fruit with peel, fruit peel and pulp) in order to assess the nutritional quality and antimicrobial activity of this tropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains a high amount of antioxidant flavonoids, but is also a rich source of vitamin C (63 mg/100 g FW in the whole fruit and 95 mg/100 g FW in the peel; Recommended Dietary Intake (RDI) for adults: 45 mg/day). The proximate, essential minerals and selected trace elements indicate that feijoa fruit is a valuable source of dietary fibre and potassium. The edible fruit peel possesses significantly more antioxidant flavonoids and vitamin C than the fruit pulp. This is most probably the reason for the observed strong antimicrobial activity of feijoa peel-extracts against a wide-range of microorganism responsible for food spoilage and food poisoning. The consumption of feijoa, whole fruit with peel, can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

scholarly journals Food Antimicrobials Nanocarriers

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Adriana Blanco-Padilla ◽  
Karen M. Soto ◽  
Montserrat Hernández Iturriaga ◽  
Sandra Mendoza
Keyword(s):  
Antimicrobial Activity ◽  
Bioactive Compounds ◽  
Present State ◽  
Environmental Conditions ◽  
State Of The Art ◽  
Natural Food ◽  
Food Spoilage ◽  
Food Borne ◽  
Food Borne Illness ◽  
Stability Issues

Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. However, stability issues result in degradation and loss of antimicrobial activity. Nanoencapsulation allows protection of antimicrobial food agents from unfavorable environmental conditions and incompatibilities. Encapsulation of food antimicrobials control delivery increasing the concentration of the antimicrobials in specific areas and the improvement of passive cellular absorption mechanisms resulted in higher antimicrobial activity. This paper reviews the present state of the art of the nanostructures used as food antimicrobial carriers including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers.

scholarly journals Biofortification potential in common bean (Phaseolus vulgaris L.): bioactive compounds, antioxidant capacity and physicochemical properties of 155 varieties grown in México

2021 ◽  
Vol 49 (1) ◽  
pp. 12123
Author(s):  
Alejandro PALACIO-MÁRQUEZ ◽  
Damaris OJEDA-BARRIOS ◽  
Jorge JIMÉNEZ-CASTRO ◽  
Pablo PRECIADO-RANGEL ◽  
Ofelia A. HERNÁNDEZ-RODRÍGUEZ ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Common Bean ◽  
Bioactive Compounds ◽  
Research Work ◽  
Principal Component ◽  
Phaseolus Vulgaris L ◽  
Fiber Protein ◽  
Place Of Origin

Common bean has been classified as an almost perfect food due to its high content of fiber, protein and bioactive compounds and its high antioxidant capacity, which has been attributed to having prevent diabetes, oxidative stress, bowel inflammation and cardiovascular diseases. The objective of this research work was to characterize the physicochemical properties and bioactive compounds of 155 varieties of common bean (Phaseolus vulgaris L.) produced in Mexico with potential to be biofortified. The contents of protein, fiber, fat, carbohydrates and energy were analyzed by the methods established by the AOAC, in addition the antioxidant capacity (DPPH), the content of total phenols, flavonoids, anthocyanins and phytic acid were obtained. Cluster, correlation, and principal component analysis were conducted. A total of 14 outstanding varieties was identified, where four varieties stood out about phenol and flavonoid content. A second group comprised by 10 varieties had high protein and anthocyanin levels and showed the second highest content of phenols and flavonoids. The diversity of beans obtained in outstanding varieties provides options for biofortification programs based on the consumption or place of origin of each variety.

scholarly journals Metabolic Profiles, Bioactive Compounds, and Antioxidant Capacity in Lentinula edodes Cultivated on Log versus Sawdust Substrates

Biomolecules ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1654
Author(s):  
Miso Nam ◽  
Ji Yeon Choi ◽  
Min-Sun Kim
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Lentinula Edodes ◽  
Principal Component ◽  
High Growth ◽  
Edible Mushroom ◽  
Ultra Performance Liquid Chromatography ◽  
Metabolic Profiles ◽  
Medicinal Uses ◽  
Primary Metabolites

Lentinula edodes (shiitake) is a popular nutritious edible mushroom with a desirable aroma and flavor. Traditional cultivation of L. edodes on beds of logs has been replaced by cultivation on sawdust, but the effects of cultivation changes on L. edodes mushrooms have not been well characterized. We determined the metabolic profile, bioactive compounds, and antioxidant capacity in L. edodes grown on log or sawdust substrates. Metabolic profiles of L. edodes extracts were determined by 1H nuclear magnetic resonance (NMR) and ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry. Principal component analysis score plots from 1H NMR analysis showed clear differences between samples. Concentrations of primary metabolites, especially amino acids, generally decreased in L. edodes grown on logs compared to sawdust. Phenolic compounds showed variations in concentration depending on the cultivation method. Bioactive compounds and their antioxidant capacity were analyzed spectrophotometrically. L. edodes cultivated on logs had high concentrations of bioactive compounds with strong antioxidant capacity compared to L. edodes cultivated on sawdust. Thus, the concentration of primary metabolites was high in L. edodes grown on sawdust, which produces a high growth rate. In contrast, log-cultivated L. edodes, which were similar to wild mushrooms, had high levels of bioactive compounds and high antioxidant capacity. This information is useful for determining optimal cultivation conditions for nutritional and medicinal uses of L. edodes mushrooms.

scholarly journals Bioactive compounds in garlic (Allium sativum L.) as a source of antioxidants and its potential to improve the immune system: a review

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 1-11
Author(s):  
E. Subroto ◽  
Y. Cahyana ◽  
Tensiska ◽  
Mahani ◽  
F. Filianty ◽  
...  
Keyword(s):  
Immune System ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Food Processing ◽  
Allium Sativum ◽  
Positive Impact ◽  
Organosulfur Compounds ◽  
System A ◽  
The Stability

Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in bioactive compounds and antioxidants. The purpose of compiling this review is to provide information about bioactive compounds in garlic as a source of bioactive compounds and their potential to improve the immune system. This review also discussed the various effects of garlic processing on the stability and activity of bioactive compounds and the changes that occur during storage. Garlic contains high levels of organosulfur compounds, micronutrient selenium (Se), and flavonoids. The bioactive compounds in garlic are generally extracted using ethanol as a solvent. Food processing treatments such as boiling, frying, and others can have a positive impact on the organosulfur compounds. Organosulfur levels correlate with changes in antioxidant capacity and activity. The bioactive compounds of garlic can potentially boost the immune system or act as immunostimulants.

Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach

2021 ◽  
pp. 101878
Author(s):  
Md. Solaiman Hossain ◽  
Saad Al-din Sifat ◽  
M. Afzal Hossain ◽  
Sazlina Salleh ◽  
Mofazzal Hossain ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Comparative Assessment ◽  
Water Spinach ◽  
Red Seaweeds

scholarly journals The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 388
Author(s):  
Xiao Dan Hui ◽  
Gang Wu ◽  
Duo Han ◽  
Xi Gong ◽  
Xi Yang Wu ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Reactive Oxygen ◽  
Oxygen Species ◽  
Raw264.7 Macrophages ◽  
Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

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