Biologically Active Substances from Powdered Barberry and Viburnum

Introduction. Plant raw materials can be a source of biologically active substances and increase the nutritional value of food products. The present research objective was to determine the content of biologically active substances in powdered viburnum and barberry. Study objects and methods. The study featured viburnum (Viburnum opulus L.) and barberry (Berberis vulgaris L.), dried by convection and crushed into particles of 50 microns. Results and discussion. The total content of phenolic compounds in powdered viburnum was 3114.07 mg/100 g, in powdered barberry – 2272.7 mg/100 g. The content of flavonoids in powdered viburnum was 324.52 mg/100 g, in powdered barberry – 390.00 mg/100 g. The flavonoid profile of the powders included rutin, hyperoside, quercitrin, isoquercintrin, and astralagin. The total content of catechins was 446 mg/100 g for viburnum and 506 mg/100 g for barberry. The catechins included mainly epigallocatechin and catechin. In powdered viburnum, the catechin composition was as follows: epicatechin – 196, catechin – 118, and epigallocatechin – 89 mg/100 g; in powdered barberry: epigallocatechin – 173, catechin – 111, and epicatechin – 74 mg/100 g. The antiradical activity in relation to trolox equivalent was 7560 mg/100 g in powdered viburnum and 9460 mg/100 g in powdered barberry. Conclusion. The obtained viburnum and barberry powders can fortify food with biologically active substances and expand the range of functional products.

Suitable Areas for Apiculture Expansion Determined by Antioxidant Power, Chemical Profiles, and Pesticide Residues in Caldcluvia paniculate Honey and Beeswax Samples

Forty-two samples of Tiaca Honey (Caldcluvia paniculata) obtained from beehives belonging to 14 apiaries (three honey samples per apiary) were collected at the end of January near Osorno (40°34′ S, 73°8′ W), Puyehue (40°40′ S, 72°37′ W) and Frutillar 41°7′ S, 72°59′ W) covering an area of 1240 km2. They presented the highest phenol contents (0.36 mg gallic acid equivalent/kg) and antioxidant power (1.27 mM equivalent of Fe+2/g of sample), and were among the highest for antiradical activity. Phenol contents and antioxidant power (r = 0.72, p-value < 0.01) and total phenol contents and antiradical activity (r = 0.69; p-value < 0.01) displayed linear correlations. Only two beeswax samples showed residues of the pesticide fenhexamid. The respective sites (Purranque [40°55′ S, 73°10′ W] and Coligual [40°49′ S, 72°54′ W]) were the only areas located near active farms. Additionally, the m/z value 163.1091 was found as an element to identify honeys. Data were used to construct a mapped suitability index ranking for pesticide-free areas with high biological quality. The provided chemical profiles will aid local beekeepers in obtaining international certifications, particularly for the EU market. In turn, the constructed maps indicate suitable areas for apiculture expansion, while differentiated pesticide detection in honey and beeswax requires further comparative research.

Bioactive compounds and antiradical activity of propolis from scaptotrigona bipunctata e scaptotrigona depilis / Compostos bioativos e atividade antiradical da própolis de scaptotrigona bipunctata e scaptotrigona depilis

Propolis is a viscous substance produced and collected from plant shoots or exudates by worker bees. This study aimed to identify phenolic compounds, carotenoids, volatile compounds, and antiradical activity of propolis obtained from two stingless bees (SB), Scaptotrigona bipunctata (Tubuna) and Scaptotrigona depilis (Canudo), all native from Rio Grande do Sul. The two propolis showed a similar qualitative composition, but with quantitative differences. Catechin was the major phenolic compound found in propolis from S. bipuncata and S. depilis. The propolis from S. depilis showed a higher concentration of carotenoids, mainly lutein. The α-pinene was the volatile compound found in greater concentration in the two propolis.

COMPOSITION OF BIOLOGICALLY ACTIVE SUBSTANCES AND ANTIRADICAL ACTIVITY OF EXTRACTS FROM FIVE SPECIES OF PLANTS OF THE ASPARAGACEAE FAMILY

Many members of the Asparagaceae family are used in traditional medicine in different countries and characterized by a high content of biologically active metabolites. In this work, the qualitative composition and quantitative content of the components of methanol extracts from leaves and underground organs of Sansevieria cylindrica Bojer ex Hook, Sansevieria trifasciata Prain, Polianthes tuberosa L., leaves of Yucca filamentosa L. and Furcraea gigantea var. watsoniana (Hort. Sander) Drumm. were determined. Extraction of plant leaves and underground organs using 80% methanol resulted in 5.2–16.7% and 16–25.1% of the total extractive substances consequently. The presence of steroidal saponins in the extracts was shown by thin layer chromatography. Spirostanol saponins were predominate in the extracts from leaves of Y. filamentosa, F. gigantea and underground organs of S. cylindrica, S. trifasciata, P. tuberosa, furastanol saponins – in the extracts from leaves of S. cylindrica and S. trifasciata. The content of terpenoid and phenolic compounds in the extracts established using spectrophotometry significantly differs depending on the plant species and their anatomical part. All the extracts tested exhibited inhibition of the 2,2-diphenyl-1-picrylhydrazyl free radical in dose-dependent manner. The highest antiradical activity demonstrated the extract from the leaves of Y. filamentosa (IC50 = 25.95 μg/ml) containing the largest amount of phenolic compounds, including flavonoids – 51.3 and 15.5% of the total extractive substances.

Physicochemical, antioxidant, and antibacterial properties of heattreated edible mushroom extracts

This study describes the thermal effect on physicochemical properties, phenolic content, as well as antioxidant and antibacterial activity of edible mushroom extracts (EME) from Agaricus brasiliensis, Ganoderma lucidum, and Pleurotus ostreatus in aqueous-ethanolic solution. The heating of EME resulted in a reduction of pH and total soluble solids and changes in color values in time dependence (p < 0.05). In addition, total phenolic and flavonoid contents, antiradical activity (DPPH• and ABTS•+ inhibition), and reducing power were enhanced with increasing temperature (90 °C, for 6 h), mainly in the P. ostreatus extract (p < 0.05). In contrast, the results indicate that high temperatures reduced (p < 0.05) the antibacterial effect against all pathogens tested. In conclusion, the thermal treatment affected physicochemical and antibacterial properties of EME and enhanced phenolic composition and antioxidant activity.

Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink

A fruit juice and coffee drink is an interesting combination that provides the necessary bioactive compounds and caffeine for the whole day. The coffee brewing method changes not only the amount of caffeine but also the taste of fruit juice and coffee drink. The least bitter taste is felt in cold brewed coffee, making it an ideal ingredient for a fruit juice and coffee drink. The aim of this study was to evaluate the influence of preparing technologies for creating an innovative fruit juice and coffee drink with a high content of bioactive compounds. Four different types of medium-roasted “Lofbergs” coffee beans were compared, as well as two brewing techniques: French press (hot coffee) and cold-brew. Concentration of vitamin C, pH, soluble solids content, titratable acids, total phenol content, DPPH antiradical activity, and sensory analyses were determined for all prepared samples. Concentration of vitamin C in juice with coffee was from 10.36 to 22.60 mg·100 g−1, and the highest vitamin C concentration was preserved in the pasteurised juice and coffee drink with cold-brew coffee preparation technique. Concentration of soluble solids was from 12.3 to 12.6%, titratable acids from 0.79 to 0.87%, pH from 2.68 to 2.88, total phenols from 54.31 to 129.26 mg·100 g−1, and the highest total phenol concentration was obtained in the pasteurised fruit and coffee drink with smooth and sweet coffee beans prepared using the cold-brew technique. DPPH antiradical activity was from 126.24 to 177.89 mg·100 g−1 in the tested samples, and the highest DPPH antiradical activity was detected in the pasteurised fruit and coffee drink with sweet and nutty coffee beans prepared with cold-brew technique. The best sensory profile was for coffee and juice drinks with “Lofbergs” Medium roast Fruity and Velvety Rwanda coffee beans and “Lofbergs” Medium roast prepared with cold-brew technology.

PHYTOCHEMICAL SCREENING, TOTAL POLYPHENOLS AND FLAVONOIDS CONTENT AND ANTIRADICAL ACTIVITY OF METHANOLIC EXTRACT OF ANNICKIA CHLORANTHA FROM GABON

In traditional medicine, Annnickia chlorantha (Annonaceae)is used in many parts of Africa to treat several pathologies. It is used for the management of stomach problems, for the treatment of jaundice, tuberculosis, urinary tract infections, malaria, hepatitis and ulcers forms, for gallstones or even diarrhea. The phytochemical analysis and determination of the antiradical activity of the methanolic extract of the trunk bark from Annickia chlorantha from Gabon was the subject of this study. Phytochemical screening revealed the abundance of alkaloids, polyphenols and catechics tannins.The total polyphenol content released by the Folin-Ciocalteu method was 309.17 ± 38.05 g of gallic acid equivalent per 100 mg of dry matterand the total flavonoids content performed with AlCl3 was 155.16 ± 21.06 g of quercetin equivalent per 100 mg of dry matter. The antiradical activity was limited to 81.58% ± 1.25 without disappearance of the ABTS•+ radical after 6 minutes of incubation. These results confirm the correlation between the polyphenol content and the antiradical activity.