Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards. However, it is a promising source of natural bioactive compounds including phenolic compounds. Determination of the phenolic compounds in fruit peel from different cultivars and subgroups over a range of maturities provides convincing information for making full use of them. This study developed a sensitive and reliable analytical method—ultra-high performance liquid chromatography—coupled with electrospray ionization tandem mass spectrometry (UPLC-MS/MS) for measuring phenolic compounds in fruit peel from different ecotype cultivars and subgroups with different maturity. The results showed that quinic acid had the highest concentration ratio among the main phenolic compounds in the green/ripe peel of all banana cultivars; among all banana cultivars, the total phenolic compound contents of green banana peel were significantly higher than that of ripe banana peel; the total phenolic compound contents in the green/ripe fruit peel of non-dessert bananas were significantly higher than that of dessert bananas (green: non-dessert banana 1.48 ± 0.44 mg/g vs. dessert banana 0.97 ± 0.12 mg/g; ripe: non-dessert banana 0.26 ± 0.13 mg/g vs. dessert banana 0.19 ± 0.06 mg/g). These data provide a basis for the rational utilization of phenolic compound extractions from banana peel with huge biomass in the next step.

Supportive effect of naringenin on NaCl-induced toxicity in Carthamus tinctorius seedlings

Background The exogenous application of priming molecules to plants helps them to develop tolerance against salinity stress. In the present study, we used exogenous naringenin (0.5 mM) pretreatment before the stress in safflower seedlings under 25 mM NaCl to elucidate the role of naringenin to alleviate oxidative conditions associated with salinity complications. Results Our results showed biomass, leaf relative water content, chlorophyll content, K+ content, and K+/Na+ ratio were negatively affected by 25 mM NaCl. However, the H2O2 accumulation, malondialdehyde (MDA) content, antioxidant enzymes and Na+ content of NaCl-stressed safflower seedlings were remarkably increased. The results obtained in the present study showed the beneficial effects of the pre-treatment of naringenin in safflower seedlings under non-salinity stress condition with respect to increasing plant biomass, total phenolic compound, radical scavenging activity (RSA), soluble sugar content, proline, glutathione, enzymatic antioxidants, and K+ content. Also, the results showed that naringenin pre-treatment can (partly) be overcome NaCl-induced stress on safflower seedlings, probably due to higher accumulation of plant biomass, total phenolic compound, RSA, catalase (CAT) activity, and K+/Na+ ratio as well as lowering the H2O2 and MDA content in the leaves. Conclusions Generally, it could be concluded that, pre-treatment of naringenin before stress could partly diminish NaCl-caused oxidative stress in safflower seedlings, probably due to improvement in enzymatic and non-enzymatic antioxidant and reduced cell membrane damage.

Effect of drying methods on quality of dried white tumeric (Curcuma amada)

White turmeric (Curcuma amada) is a traditional medicine that contains phenolic as an antioxidant—usually processed into drinks or capsules. Currently, the drying method used is sunlight can reduce the quality of white turmeric. The study’s objectives were to investigate the most optimal drying method based on physical and chemical quality and drying rate. There were seven drying methods employed: sun-drying (SD), cabinet drying with the heating temperature of 50 °C, 60°C, and 70°C (namely CD50, CD60, and CD70, respectively), freeze-drying with the final heating temperature of 30°C, 40°C, and 50°C (namely FD30, FD40, and FD50, respectively). Quality parameters measured were moisture content, color, volume, particle density, morphological visualization, and total phenolic compound. The results showed that the drying method affected the observed parameters. The freeze-drying with a heating temperature of 30°C was the most optimal drying method, with moisture content reduced from 91.41% to 7.56%. After the drying process, the color changed value was 19.18, with a volume shrinkage of 69.37% and particle density of 0.41 g/cm3. The total phenolic compound of freeze-dried white Tumeric was 8.427 mgGAE gsolid −1.

Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times

This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples.

Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

Functional foods are considered foods that have a beneficial impact when ingestion. The present work aims to prepare functional food in the form of pasta rich in antioxidants and protein by enrichment with different Spirulina levels (SP). To achieve this aim, acute and chronic toxicity of SP were evaluated in experimental animals. Antioxidant activity, total phenolic compound content, physicochemical, rheological, and sensorial parameters were evaluated in pasta samples. Volatile compounds were investigated in pasta samples using SPME-GC-MS. Spirulina indicated complete safety in acute and chronic toxicity studies. Protein content in pasta increased with the increment of SP. Rheological parameters, color, and cooking quality were increased following SP level while; dough stability was decreased. Sensory evaluation of pasta samples was acceptable up to 5% SP. Total phenolic compound content was increased in pasta with increasing S SP’s level and reaches its maximum value at level 10% SP (3.12 mg GAE/g). Antioxidant activity was reduced in cooked pasta compared to uncooked. Twenty-five volatile compounds were identified in fresh pasta samples (0 & 2.5% SP). Hexanal and 2-pentylfuran were the highest volatile compounds in pasta samples. Spirulina is completely safe and could be used in the preparation of functional foods. Spirulina-enriched pasta is a rich source of protein and antioxidants. The enrichment of pasta caused a reduction in sensory scores with an increase in the addition level. This reduction may be due to the low concentration of 2-pentylfuran and hexanal as flavor compounds.

Spices addition as strategy for polyphenol increase in baked product

Spices are a rich source of polyphenols and when consumed regularly in the diet contribute to the beneficial health effects of these bioactive compounds. The aim of this study was to elaborate a baked product, honeybreads, without spices, control honeybread (CHB) and with ) the addition of spices, spiced honeybread (SHB, estimate their polyphenol content and evaluate their sensory acceptance. The macronutrient composition was calculated using the Brazilian Food Composition Database and phenolic compounds content calculated based on Phenol-Explorer 3.0 database. For sensory evaluation, a consumer panel was established, and a seven-point structured hedonic scale applied for: aroma, texture, appearance, taste and total acceptance. Each formulation yielded seventy 16g servings with similar calories. The total phenolic compound content, per serving, of SHB was 11,198mg and for CHB 9,483mg, content approximately 18% higher with the addition of spices. Both formulations showed good acceptability based on the acceptability index with over 75% on every parameter. Selection of specific ingredients can positively impact polyphenol content in baked products without compromising sensory characteristics.

Effect of Foam-Mat Drying Conditions on Antioxidant Activity, Total Phenolic Compound, Anthocyanin Content and Color of Purple-Fleshed Sweet Potato Powder

This research was aimed to study chemical properties (antioxidant activity, total phenolic compound and anthocyanin content) and color of foam-mat dried purple-fleshed sweet potato powder affected by 2 drying methods (tray drying and vacuum drying) and 3 drying temperatures (50, 60 and 70°C). The foaming process of purple-fleshed sweet potato used carboxymethyl cellulose (1%) mixed with hydroxy propylcellulose (1%) as a foaming agent. The results showed that different drying methods and temperatures affected qualities of foam-mat dried purple-fleshed sweet potato powder significantly (P <0.05). Vacuum drying method at 70°C showed antioxidant activity, total phenolic compound and anthocyanin content in foam-mat vacuum-dried powder than tray-dried one at 70°C. The results also showed that increasing temperature led to an increase in anthocyanins and antioxidant activities of the samples (P <0.05) because low oxygen and drying time condition could avoid the oxidation reaction. Therefore, their low phytochemical content loss during vacuum drying could be considered from the high intense of purple color (low b* value). Results of this study suggested that foam-mat drying by vacuum method at 70°C could retain higher quality of purple-fleshed sweet potato powder, in terms of phytochemical content as well as antioxidant capacities. This study has indicated that, under the experimental conditions, obtain for highly nutrition powder characteristics and applying for food ingredients.

Phenolic compounds and antioxidant capacities in grape berry skin, seed and stems of six winegrape varieties grown in Turkey

In this study, seeds, skins and stems of the red wine grape varieties Boğazkere, Cabernet Sauvignon, Merlot, Nero d’Avola, Sangiovese and Syrah grown in Turkey were analysed for their phenolic compounds. The highest total phenolic compound and DPPH were found in the stem of Boğazkere respectively as 62550 mg GAE/kg dw and 614 µmol/g dw; the highest ABTS•+, (+)-catechin, (–)-epicatechin were detected in the seed of Nero d’Avola respectively as 617 µmol trolox/g dw, 8650 mg/kg and 1902 mg/kg dw; the highest total anthocyanin and rutin were measured in the skin of Boğazkere respectively as 143.52 mg/kg dw and 9692 mg/kg dw; the highest quercetin was found in the seed of Boğazkere as 49.21 mg/kg dw and the highest trans-resveratrol was measured in the stem of Syrah as 61.56 mg/kg dw.

Quality characteristics of red fruits fresh and after lyophilization

In our work, the quality characteristics and nutritional parameters of red fruits were examined in their fresh state and after lyophilization. The purpose of the comparison was to assess the effect of freeze drying on these fruits. The elemental and dry matter content of fresh fruits was determined, and the changes in their total phenolic compound and flavonoid content, as well as their vitamin C and acid content. A slight increase in the total phenolic compound and flavonoid content and a smaller decrease in the vitamin C content were observed, while the quantity of total acids was reduced in the sample to almost one-third after lyophilization.