Chemometric profiling of pre-climacteric Sri Lankan mango fruit (Mangifera indica L.)

There is no published information on the genotypic variation of major biochemical constituents in mango fruit endemic to Sri Lanka. Accordingly, non-structural carbohydrates, non-volatile organic acids and total phenolics were determined from the peel and pulp of pre-climacteric Sri Lankan mango cultivars (viz. Willard, Karutha Colomban, Vellai Colomban, Ampalavi, and Malgova) at three different maturity stages. Principal components analysis revealed distinct clustering of samples according to their biochemical profiles of peel and pulp at three maturity stages. Sugar concentrations generally declined with maturity in both peel and pulp except for cv. Willard. Fructose was the predominant sugar in both peel (56.2–106 mg/g dry weight (DW)) and pulp (67.4–141 mg/g DW), followed by glucose and sucrose. Starch concentration increased with maturity and was higher in pulp (26.0–55.0% DW) than peel (18.2–38.9% DW) at full mature stage. Dry matter as a proportion of fresh weight (FW) increased with maturity.     

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Different types of breads enriched with onion skin were studied. The objectives were twofold: to show and examine protein–phenolic interactions and to discuss results concerning phenolic content, antioxidant activity and protein digestibility in the light of in vitro bioaccessibility. Phenolic contents and antiradical abilities were linked with the level of onion skin supplement however, the amounts determined were significantly lower than expected. Fortification influenced protein digestibility (a reduction from 78.4% for control breads to 55% for breads with a 4% supplement). Electrophoretic and chromatographic studies showed the presence of indigestible protein–flavonoid complexes – with molecular weights about 25 kDa and 14.5 kDa; however, the reduction of free amino group levels and the increase in chromatogram areas suggest that flavonoids also bind to other bread proteins. The interaction of phenolics with proteins affects antioxidant efficacy and protein digestibility; thus, they have multiple effects on food quality and pro-health properties.     

Reassessment of treatments to retard browning of fresh‐cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O₂ in combination with 0%, 6% or 12% CO₂) and anti‐browning chemicals were studied in relation to quality retention and wound‐induced phenolic metabolism of fresh‐cut slices for up to 16 days at 5 °C. The 3% O₂+ 12% CO₂ atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O₂+ 12% CO₂, it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O₂+ 12% CO₂ resulted in a visual quality score at the limit of marketability after 8 days at 5 °C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities.     

Inhibition of Staphylococcus aureus by Phenolic Phytochemicals of Selected Clonal Herbs Species of Lamiaceae Family and Likely Mode of Action through Proline Oxidation

Staphylococcus aureus, a Gram-positive organism, is responsible for numerous infections ranging in severity from skin and soft tissue infections to endocarditis and septic arthritis. Further, Staphylococcal food poisoning (SFP) caused by enterotoxigenic staphylococci is one of the main food-borne diseases. In this study, several single-seed origin clonal lines of herbs from Lamiaceae family were screened for antimicrobial applications against S. aureus. These clonal lines have consistent total phenolic content, phenolic profile and antioxidant activity as opposed to heterogenous phenolic profiles of typical herbal extracts. The clonal extracts of specific herb species were evaluated for anti- S. aureus activity. Water extracts of clonal lemon balm had the highest anti- S. aureus activity followed by clonal extracts of rosemary RoLA, sage, oregano, rosemary Ro-6, rosemary RoK-2 and chocolate mint. The anti- S. aureus activity of the water extracts correlated with gallic acid and caffeic acid content, which in pure form showed high anti- S. aureus activity. Based on the rationale that gallic acid and caffeic acid were likely proline analogs affecting proline oxidation, the countering effect of proline to overcome their anti- S. aureus activity was evaluated. Results indicated proline can overcome the inhibitory effects of gallic acid and caffeic acid. These results point to the likely role of phenolic oxidation via proline dehydrogenase, which could be an important target for inhibition by phenolic phytochemicals behaving as proline analog mimics. This mode of regulation by phenolics at the bacterial proline dehydrogenase in the plasma membrane may be an important antimicrobial defense in plants and has consequences for disruption of critical energy metabolism of invading bacterial pathogen. This rationale could be used to design new antimicrobial strategies against S. aureus and other relevant bacterial pathogens.     

Comparison of antioxidant capacity and phenolic composition of peel and flesh of some apple varieties

BACKGROUND: Apples contain a large concentration of phenolic compounds, dependent on factors such as cultivar, harvest, storage conditions, and processing. This study aims to identify the essential phenolic compounds present in various apple varieties, to measure their total antioxidant capacity (TAC) with the CUPRAC (cupric ion reducing antioxidant capacity) and ABTS (2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonate)) methods, and to correlate their TAC values with HPLC findings. RESULTS: The order of TAC (mmol Trolox g^?1 fresh weight) of apple peels determined with the CUPRAC method was: Granny Smith > Amasya > Sky Spur > Ervin Spur > King Luscious ≥ Arap Kizi ≥ Lutz Golden. The theoretically calculated TAC values of HPLC‐quantified compounds, with the aid of the combined HPLC‐CUPRAC method, accounted for 18.4–33.5% of the experimentally observed CUPRAC capacity of peel extracts and 19.5–56.3% of flesh extracts, depending on apple variety. CONCLUSION: In synthetic samples of apple antioxidants, the CUPRAC‐TAC values of constituents, identified and analyzed by HPLC, proved to be additive, enabling measurement of the cooperative action of antioxidants using the proposed methodology. Apple peel showed higher contents of phenolics and therefore higher TAC than apple flesh, confirming the health benefit of the consumption of apples together with peel. © 2012 Society of Chemical Industry     

Inhibition of salvinia (Salvinia molesta Mitchell) by parthenium (Parthenium hysterophorus L.). I. Effect of leaf residue and allelochemicals

Parthenium (Parthenium hysterophorus L.) leaf residue (LP, leaf powder) inhibited salvinia (Salvinia molesta Mitchell) biomass and the number of healthy fronds at 0.25% (w/v) and killed the treated plants at and above 0.75% (w/v) in about 5–15 days, depending on the quantity of the residue. At the lethal dose, the LP caused an abrupt desiccation of above-water plant parts, probably due mainly to root dysfunction. This was concurrent with the loss of dehydrogenase activity in, and an increase in solute leakage from, the roots and loss of chlorophylla, b, and total chlorophyll contents in the fronds, resulting in death of the treated plants. The LP appears inhibitory to salvinia through affecting macromolecules—proteins, lipids, and nucleic acids. The inhibitory activity of LP at the lethal dose suspended in water was completely lost when allowed to stand for 30 days under outdoor conditions and promoted growth of the salvinia plants placed in it. The standard allelochemicals, including those present in parthenium LP, except parthenin andp-hydroxybenzoic acid, did not inhibit growth up to 100 ppm. However, parthenin andp-hydroxybenzoic acid killed salvinia plants at 100 and 50 ppm, respectively. Sincep-hydroxybenzoic acid is unlikely to be present at such a high concentration, parthenin appears to be one of the main allelochemicals responsible for the inhibitory effect of parthenium leaf residue on salvinia.A portion of this work was presented at the International Symposium on Weed Management for Sustainable Agriculture held at C.C.S. Haryana Agricultural University, Hissar, India, November 18–20, 1993.     

Structure and digestibility of tissues in normal and brown midrib pearl millet (Pennisetum glaucum)

The tissues in leaf blades, midribs, sheaths and stems of normal (N), 5848, and two brown midrib (bmr) mutants, 5753 and 5778, of pearl millet (Pennisetum glaucum (L) R Br) were examined for structural characteristics related to digestibility. The anatomies of the various plant parts were not substantially different between N and bmr plants. The more rigid, lignified tissues such as vascular bundles in all plant parts and the rind of stems were not digested after incubation for 7 days in N or bmr plants, indicating that modifications in these tissues were not sufficient to affect biodegradation. Modifications in the digestible tissues resulted in faster and more extensive degradation in bmr plants, and these changes appear to be the most significant in relation to biodegradation. The parenchyma of midveins and stems, which occupies c 70 and 60% of the cross-sectional area of these respective parts, were the sites where modification in phenolics resulted in the greatest improvement in digestibility.     

Haze Development in Aerobically or Anaerobically Produced Clarified Apple Juices

Haze production in aerobically or anaerobically produced Red Delicious apple juice was assessed following heating, aeration, and protein addition. Stored aerobic juice produced haze in 6 wk, but anaerobic juice was haze-free unless oxygen was introduced. Phenolic material was incorporated into haze in both systems. HPLC (detection at 420 nm) of concentrated juice and addition of 100 mg/L BSA suggested the presence in both juices of ‘reactive’ material which could complex and precipitate during storage. Phenolic compounds, heating, and especially oxidation during processing (and storage) appear to be major determinants of ‘haze potential’ in clarified apple juice.     

Identification and Quantitation of Allelochemicals from the Lichen Lethariella canariensis: Phytotoxicity and Antioxidative Activity

Phytotoxicity-based extraction and fractionation were employed to separate allelochemicals contained in an extract of Lethariella canariensis. Twelve phenolic substances were isolated from the phytotoxic fraction Letharal of the thalli. These were identified by spectroscopic methods, physicochemical constants, and HPLC chemical correlation, and determined to be atranol (2), chloroatranol (3), hematommic acid (4), chlorohematommic acid (5), methyl hematommate (6), methyl chlorohematommate (7) (new compound), ethyl hematommate (8), ethyl chlorohematommate (9), methyl -orsellinate (10), atranorin (11), chloroatranorin (12), and (+)-usnic acid (13). Further identification and quantification of these allelochemicals in the environment were conducted by HPLC. Several phenolic compounds showed moderate antimicrobial activity. The cytostatic activity of the polyphenols was investigated on U937 and HL-60 cells. All compounds were assayed, with the exception of 10. The Letharal mixture decreased cell viability in both cell lines. Protection against lipid peroxidation was investigated using brain homogenates. Compounds 2, 3, 6, 8, 11, and Letharal decreased H₂O₂/Fe⁺² induced lipid peroxidation in a concentration-dependent manner, while 10 and 13 were unable to protect tissue against oxidative stress.     

Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears

The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total phenolics. Peeling did not affect total phenolics in fresh asparagus, whereas it reduced their content in stored asparagus, while cooking resulted in an increase in both fresh and stored asparagus. However, the soluble extract of total phenolics and flavonoids were minor and the missing significance of phenolics and flavonoids in antioxidant capacity of white asparagus spears depends on these small amounts.