Physicochemical and phytochemical standardization, and antibacterial evaluation of Cassia alata leaves from different locations in Indonesia

Physicochemical analysis for simplicia and extract, respectively: water content 2.12–4% for simplicia; drying losses 3.93–5.47% and 8.51–19.76%; total ash 5.14–9.41% and 6.22–17.07%; total ash acid-insoluble content 0.29–5.41% and 0.52–3.82%; total ash water-soluble content 1.26–7.14% and 1.43–8.54%; water-soluble content 19.60–39.43% and 58.45–77.51%; ethanol-soluble content 13.99–33.76% and 59.79–75.39%. The phytochemical analysis showed that the extracts contain alkaloids, flavonoids, saponins, tannins, and terpenoids. Total flavonoids and total phenolics content were 9.86–15.74% QE/g and 6.67–7.65% GAE/g, respectively. Based on LC-MS results, the extract contained emodin, kaempferol, kaempferol-3,7-diglucoside, and kaempferol-3-O-β-D-glucopyranoside. The extracts possessed antibacterial activity against bacteria tested.

Application of Ultrasonic or Microwave Radiation to Delay Crystallization and Liquefy Solid Honey

Crystallization of honey is a natural process occurring during honey storage and forces beekeepers to practice the decrystallization process, which mainly concerns honey heating. The aim of this study was to examine the possible use of ultrasounds or microwave radiation to delay the crystallization of honey and to liquefy crystallized honeys while maintaining their biological activity. Lime, acacia and multifloral honeys obtained from a local apiary were used. Fresh honeys were pretreated through ultrasounds (40 kHz, for 5 and 20 min) or microwaves (800 W, 4 x 30s) in order to obtain samples U5, U20 and M, respectively. Experimental and control samples were stored for twelve months at room temperature (20±2°C) without light. Crystallized honey was liquefied through the same methods of ultrasounds (sample U5* and U20*) and microwaves (sample M*). Naturally crystallized honeys were used as the controls. For fixed (U5, U20 and M) and decrystallized (U5*, U20*, M*) honeys, the water content (refractometrically), antioxidant properties (DPPH method), total phenolics content (Folin-Ciocalteu method) and enzymatic activity (diastase, α-glucosidase, β-galactosidase and α-mannosidase) were determined. The analyzed physicochemical parameters for both fixed and liquefied honeys did not differ significantly (P>0.05) in comparison to the control honey. Moreover, the decrystallization process increased the antioxidant activity of all tested honeys. The smallest changes in honey properties to ultrasonic treatments were observed, and this method was recommended to delay the crystallization process and significantly accelerate the liquefaction time of solid honeys without compromising its quality.

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

Wheat Leaf Antioxidative Status—Variety-Specific Mechanisms of Zinc Tolerance during Biofortification

In this study, we evaluated the leaf antioxidative responses of three wheat varieties (Srpanjka, Divana, and Simonida) treated with two different forms of zinc (Zn), Zn-sulfate and Zn-EDTA, in concentrations commonly used in agronomic biofortification. Zn concentration was significantly higher in the flag leaves of all three wheat varieties treated with Zn-EDTA compared to control and leaves treated with Zn-sulfate. Both forms of Zn increased malondialdehyde level and total phenolics content in varieties Srpanjka and Divana. Total glutathione content was not affected after the Zn treatment. Zn-sulfate increased the activities of glutathione reductase (GR) and guaiacol peroxidase (GPOD) in both Srpanjka and Divana, while glutathione S-transferase (GST) was only induced in var. Srpanjka. Chelate form of Zn increased the activities of GST and GPOD in both Simonida and Divana. Catalase activity was shown to be less sensitive to Zn treatment and was only induced in var. Srpanjka treated with Zn-EDTA where GPOD activity was not induced. Concentrations of Zn used for agronomic biofortification can induce oxidative stress in wheat leaves. The antioxidative status of wheat leaves could be a good indicator of Zn tolerance, whereas wheat genotype and chemical form of Zn are the most critical factors influencing Zn toxicity.

Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pasta production. After dough properties were assessed, the resulting pasta was evaluated for chemical composition, phenolics content, as well as antioxidant activity. The cooked pasta quality was similarly evaluated on its physical properties, hardness, color profile of dry and hydrated pasta, and its sensory characteristics, as well as on the microstructure of the final products. Non-traditional ingredients such as spent grain and spelt flour influence the rheological properties of the dough and sensory acceptability and quality of the final cooked product. Spelt flour with the addition of spent grain can be used to obtain dry pasta of acceptable quality, with a high fiber content and biologically active compound, such as phenolic compounds. Using appropriate technologies, but also balanced recipes can incorporate suitable amounts of spent grain in pasta, resulting in final products characterized by desired dietary-nutritional values, as well as optimal sensory properties.

Invitro Antimicrobial and Antioxidant Activities of Salvadora persica (Meswak) Roots, Leaves and Stems Extracts

As microorganisms have developed the inherent ability to develop and adopt a mechanism of resistance against antibiotic. The harmful side effect of antibiotic including their cost of drug development have slowly shifted toward the plant derived phytochemical based medicines. Screening of antimicrobial property of medicinal plants S. persica gives a positive result against the different species of bacteria (S. aureus, P. aeruginosa) and fungi (A.niger, Fusarium). Firstly, a study of phytochemicals shows that the important part to prevent and protect the plant against the microorganisms. Secondly, the importance of phytochemicals of S.perica provide the information about the compound which are responsible for the antimicrobial activity like alkaloids, phenolics, flavonoids etc. Finally, an antioxidant activity involves in the prevention of plant cell tissue damage. Antioxidant activity is measured by DPPH. The total phenolics content of this plant was good and there for this, has high antimicrobial activity. The S.persica has many applications in mouth associated problems, useful to produce antiplaque, analgesic, anticonvulsant, antimycotic, cytotoxic, antifertility, deobstruent, carminative, diuretic, and also applicable in rheumatism.

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

Phenolic composition of leaf and flower extracts of black cherry (Prunus serotina Ehrh.)

Key Message The best yields in the extraction of hydroxycinnamic acids, flavanols and total phenolics from black cherry flowers were obtained with 40% ethanol and the poorest with water. A 30% higher content of total phenolics was obtained from leaves by using methanol rather than water. Context Black cherry (Prunus serotina Erhr.) is widespread in Europe. Because it is an invasive species, most research has been aimed at trying to find a method to remove this shrub from forests. The incentive for the development of the research was that we were trying to find a possible folk use of black cherry leaves and flowers. Aims The aim of this work was to study the detailed phenolic profile of extracts of P. serotina leaves and flowers. Methods Three types of extracts of P. serotina were made. The extracts were analysed for differences in phenolics content based on different extraction methods. HPLC-MSn was used to identify the phenolic compounds, and HPLC–DAD was used for their quantification. Results The results show that different extraction methods result in differences in the amount of extractables. Flavanols are the main group of identified compounds in both leaves and flowers. A larger extraction efficiency leads to a higher amount of phenolics in the flowers compared to leaves (49.8 vs. 36.5 g/kg dry weight). No difference was detected in the amount of phenolics between water extracts of leaves and flowers. Each extract can be considered rich in phenolics. Conclusion This work shows that leaves and flowers of P. serotina are a rich source of phenolic compounds. We provide interesting results that might be of interest in the industrial valuation of several compounds.