Response Surface Optimization for Antioxidant Extraction and Attributes Liking from Roasted Rice Germ Flavored Herbal Tea

The optimal process conditions when examining the antioxidant potential, total polyphenol content, and attribute liking in roasted rice germ flavored herbal tea were investigated using response surface methodology (RSM). The influence upon the extraction process of time and temperature was assessed using a full factorial design on three levels with two variables (32), involving five central point replicates. Extraction temperature (70 °C, 80 °C, and 90 °C) and extraction time (3 min, 4.5 min, and 6 min) served as independent variables, while the dependent variables were allocated to the regression equation to determine antioxidant activity (R2 = 0.941) along with total polyphenol content (R2 = 0.849), flavor liking score (R2 = 0.758), and overall liking score (R2 = 0.816). Following experimentation, it was determined that the optimal time and temperature conditions to maximize total polyphenol content, antioxidant activity, flavor, and overall liking score were in a range of 86 °C to 90 °C for 3.4 min to 5.9 min. When these conditions were imposed, the antioxidant potential, total polyphenol content, flavor, and overall liking score were >70% for DPPH scavenging activity, >75 mgGAE/g, >6.7 (like moderately), and >6.5 (like moderately), respectively.

Impacts of elicitors on metabolite production and on antioxidant potential and tyrosinase inhibition in watercress microshoot cultures

The study has proved the stimulating effects of different strategies of treatments with elicitors on the production of glucosinolates (GSLs), flavonoids, polyphenols, saccharides, and photosynthetic pigments in watercress (Nasturtium officinale) microshoot cultures. The study also assessed antioxidant and anti-melanin activities. The following elicitors were tested: ethephon (ETH), methyl jasmonate (MeJA), sodium salicylate (NaSA), and yeast extract (YeE) and were added on day 10 of the growth period. Cultures not treated with the elicitor were used as control. The total GSL content estimations and UHPLC-DAD-MS/MS analyses showed that elicitation influenced the qualitative and quantitative profiles of GSLs. MeJA stimulated the production of gluconasturtiin (68.34 mg/100 g dried weight (DW)) and glucobrassicin (65.95 mg/100 g DW). The elicitation also increased flavonoid accumulation (max. 1131.33 mg/100 g DW, for 100 μM NaSA, collection after 24 h). The elicitors did not boost the total polyphenol content. NaSA at 100 μM increased the production of total chlorophyll a and b (5.7 times after 24 h of treatment), and 50 μM NaSA caused a 6.5 times higher production of carotenoids after 8 days of treatment. The antioxidant potential (assessed with the CUPRAC FRAP and DPPH assays) increased most after 24 h of treatment with 100 μM MeJA. The assessment of anti-melanin activities showed that the microshoot extracts were able to cause inhibition of tyrosinase (max. 27.84% for 1250 µg/mL). Key points • Elicitation stimulated of the metabolite production in N. officinale microshoots. • High production of pro-health glucosinolates and polyphenols was obtained. • N. officinale microshoots have got tyrosinase inhibition potential. • The antioxidant potential of N. officinale microshoots was evaluated. Graphical abstract

Production Process of a Nutritional Drink from Mango (Mangifera indica)

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap

Tal palm plant is widely known and spread in Indonesia. However, the application of tal palm plant especially sap as another product is limited. Tal plant sap used in mustard fermentation as carbon source with rice water. The aim of this study is to find suitable ratio of rice water and tal palm sap for the best physicochemical properties and sensory characteristic of fermented mustard. This experiment was using completely randomized design with one factor and 5 treatment groups. The evaluation of physichochemical performed to measure total acidity, polyphenol, and flavonoid. The sensory evaluation was using hedonic test with untrained panelists and determine score for parameters such as color, aroma, texture, and taste. The results showed that the highest total acidity was 1,06% which found in sample with ratio of rice water and tal palm sap (0:1). However the highest total polyphenol was 15,87 (mg GAE/g) and total flavonoid was 4,52 (mg QE/g) found when the ratio of rice water and tal palm sap similar (1:1). Based on the sensory evaluation, sample with ratio of rice water and tal palm sap (3:1) has the highest score on color was 3,17 ; aroma was 3,00; and taste was 3,00. Accordingly, this study provide data to enhance economical value and product development for tal palm sap.

Cones of coniferous taxa as a potential source of bioactive polyphenols

Background: Coniferous cones are a by-product of forestry and wood logging, used for many possible purposes, e.g., the extraction of polyphenols. Objective: The aim of the present article was the comparison of the antioxidant polyphenol content of the differently matured cones of 17 selected conifers, either common in Hungary or yet uninvestigated. Methods: Total polyphenol content, ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl assays were used to determine the antioxidant contents. A scoring system was implemented using the three assay results to evaluate and compare the overall antioxidant power of the samples. Result and Conclusion: Highest antioxidant contents were found in green cones, followed by mature and opened cones. Taxa with the highest scores were Tsuga canadensis, Cryptomeria japonica, Chamaecyparis lawsoniana, Thuja orientalis, Metasequoia glyptostroboides and Picea abies. For the samples with the highest overall antioxidant power the high-performance liquid chromatographic/tandem mass spectrometric polyphenol profiling was carried out (green cones of T. canadensis and P. abies) and 83 compounds have been tentatively identified and described. Results contribute to the future bioactivity testing and evaluation of the cone extracts of T. canadensis and P. abies.

A Study on the Biological Activity of Commonly Consumed Spring Herbs in Korea

Purpose: This study was conducted to study the superiority of Korean spring herbs by selecting eight spring herbs that are commonly consumed in Korea and evaluating their biological activity.Methods: Antioxidant (total polyphenol content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azino-bis-3-ethylbenzothiazoline–6-sulfonic acid (ABTS) radical scavenging activity) and enzyme activities (α-glucosidase inhibitory activity and angiotensin converting enzyme (ACE) inhibitory activity) were measured using the hot-water extract of the selected spring herbs.Results: In case of total polyphenol content, the shepherd’s purse, daylily, and gomchwi took first, second, and third place. In case of total flavonoid content, rape, shepherd’s purse and mugwort took first, second, and third place, and in case of DPPH radical scavenging activity, shepherd’s purse, daylily, and rape took first, second, and third place. In case of ABTS radical scavenging activity, the shepherd’s purse, mugwort and rape took first, second, and third place. In case of α-glucosidase inhibitory activity, mugwort, gomchwi, and wild garlic were classified in the first, second, and third place. Lastly, Korean angelica tree, rape, and wild garlic were classified in the first, second, and third, in case of ACE inhibitory activity.Conclusion: From these results, among the selected spring herbs, the shepherd’s purse and rape showed exceptional effects in antioxidant activity, mugwort in antidiabetic activity, and Korean angelica tree sprout in antihypertensive activity, respectively. Therefore, the present study is expected to provide basic data for future development of foods using spring herbs to remedy lifestyle-related diseases.

Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry (Vaccinium myrtillus L.) Populations from Romania

Fruits of bilberry (Vaccinium myrtillus L.) are valued mainly for their nutraceutical properties, and are among the fruits with the highest antioxidant activity due to their high content of phenolic compounds. The aim of this research was to assess the total polyphenol content and antioxidant activity of fruits in six wild bilberry populations from two regions of Romania over three years. The total polyphenol content was determined according to the Folin–Ciocalteu modified method, while the antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The Padis and Raul Lung populations registered the highest values of polyphenol content and antioxidant activity, as such the fruits of these bilberry populations could be considered potential sources of antioxidants for direct consumption or for use as ingredients for food products or food supplements. Significant variation of total polyphenol content and antioxidant activity was observed both between populations from the same region and from different regions. The low level of broad sense heritability for total polyphenol content and antioxidant activity associated with the high effects of year, and population–year interaction indicates that the accumulation of polyphenols in bilberry fruits is influenced by changes in environmental conditions.

Bioactivity Potential of Aesculus hippocastanum L. Flower: Phytochemical Profile, Antiradical Capacity and Protective Effects on Human Plasma Components under Oxidative/Nitrative Stress In Vitro

Horse chestnut (Aesculus hippocastanum) flower is a traditional medicine applied to alleviate symptoms of chronic venous insufficiency (CVI). However, its flavonoid-based composition has not been sufficiently recognized, and the data supporting its traditional application are lacking. In the work, 43 constituents were detected by UHPLC–PDA–ESI–TQ–MS/MS (flavonoids, phenolic acids, flavanols, and coumarins), including 31 reported in the flower for the first time. The quantitative HPLC–PDA study (developed and validated for quality control purposes) indicated the fractionated extraction as an efficient method for enhancing the total polyphenol content (TPHC) in the extracts (up to 414.06 mg/g) and kaempferol glycosides as their dominant constituents (75.05–82.14% TPHC). The activity studies showed significant scavenging properties of the extracts and their constituents towards reactive oxygen species (especially against highly reactive hydroxyl radical, with capacities up to 7.85 mmol ascorbic acid equivalents/g). Moreover, the analytes relevantly protected human plasma biomolecules from peroxynitrite-induced oxidative/nitrative damage; at 1–50 µg/mL, they hindered the protein nitration and lipid peroxidation, decreasing the levels of 3-nitrotyrosine (by up to 50%) and thiobarbituric acid reactive substances (by up to 70%), respectively. The extracts also averted the depletion of plasma thiols (by up to 67%) and improved the non-enzymatic antioxidant capacity of plasma. The demonstrated mechanisms might be partly responsible for the efficacy of the flower in CVI. Additionally, the anti-aggregatory and anticoagulant properties of the extracts were found only mild or negligible, which suggests that they may be safely applied with drugs impacting the coagulation process.

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g−1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g−1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g−1 flour.

Evaluation of antioxidant and anti-inflammatory effects of three different Rubus coreanus Miq. by-products

Purpose: To investigate the antioxidant and anti-inflammatory properties of three different Rubus coreanus Miq. by-products in stimulated BV-2 microglial cells and explore its underlying physiological efficacy.Methods: Cell viability assessment was performed by 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) assay. Lipopolysaccharide (LPS) was used to activate BV-2microglia. Total polyphenol and total flavonoid contents were determined by the method of Folin-Denis. As three different Rubus coreanus Miq. by-products remaining after extraction of Rubus coreanus, High performance liquid chromatography (HPLC)) finger printing, ABST (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay, and NO (nitric oxide) inhibitory assay were performed.Results: Three different Rubus coreanus by-product extract did not exhibit any signs of cytotoxicity to BV-2 cells up to 100 μg/ml concentration (p < 0.5). The LPS-activated excessive release of NO in BV-2 cells was significantly inhibited by Rubus coreanus by-product extract (p < 0.5) at 500 μg/mL). Total polyphenol and total flavonoid contents were highest in 50 % ethanol wine processing by-product (p < 0.5 at 30, 50, 70 and 100 %, respectively). The by-product of wine processing had the lowest RC50 radical scavenging effect (16.53 μL/ml). The quercetin content of the wine processing by-product was the highest in the 70% ethanol extract at 6.26 mg/g (p < 0.5 at 30, 50, 70 and 100%, respectively).Conclusion: These results reveal that of the three other by-products, wine processing by-product has the highest antioxidant and anti-inflammatory activities. The use of these by-products has high added value for industrial production; furthermore, they are a potential treatment for various inflammatory diseases.