Analysis of solvent effects on polyphenols profile,antiproliferative and antioxidant activities of mulberry (Morus alba L.) extracts

A systematic study about the solvent effect on the mulberry polyphenol (MP) profile, antioxidant and antiproliferation capacities against human hepatoma HepG2 cells was conducted. Results indicated that MP profiles showed significant differences as a function of solvents including AA/W (acetic acid/water), MeOH/AA/W (methanol/ acetic acid/water), EtOH/AA/W (ethanol/ acetic acid/water) and ME2CO/AA/W (acetone/ acetic acid/water). Among the solvents, EtOH/AA/W took advantage in obtaining MP with the highest yield (49.81 mg GAE g^?1 dw), and cellular antioxidant capacity in the PBS no‐wash protocol (63.2 μmolQE/100 g), as well as low cell cytotoxicity (≥50.0 mg mL^?1). ME2CO/AA/W was the best choice for extracting MP with the most various compositions (two phenolic acids, four anthocyanins and four flavonols), greatest potential in inhibiting proliferation of HepG2 cells (EC₅₀ = 28.2 mg mL^?1) and highest intracellular antioxidant activity (38.0 μmolQE/100 g). Results provide baseline information for efficient solvent extraction to obtain MP that is promising as natural antioxidants and antitumor agents.     

Preparation,antioxidant activity and protective effect of coconut testa oil extraction on oxidative damage to human serum albumin

Extraction, physicochemical properties and fatty acid composition analysis of coconut testa oil (CTO), antioxidant activity and the protective effect on oxidative damage to human serum albumin (HSA) of coconut testa oil extract (CTOE) were investigated. Results showed that the optimal extract condition of CTO was B₃A₂C₂ (temperature of 60 °C, material‐to‐solvent of 1:4 g mL^?1 and extraction time of 3 h) with the maximum oil yield (76.83 ± 0.53%). The obtained CTO was nondrying oil with iodine value of 14.69 g per 100 g, and lauric acid was the main component of 42.28%. Hydrogen peroxide scavenging activity of CTOE can reach to 49.81% at 2.5 mg mL^?1, while antioxidant activity (AA) on the oxidation of linoleic acid dropped from 56.82% to 31.70% during the first 80 min. CTOE could prevent HSA from oxidative damage induced by hydrogen peroxide via inhibiting the formation of protein carbonyl and increase of hydroperoxides content effectively. Total phenolic content was 68 mg g^?1, and the epicatechin and catechin were 2.74 and 2.26 mg g^?1 in its phenolic compositions, respectively. These all suggested CTO and CTOE might be new worthy exploiting functional sources.     

Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

Peach kernel oil was extracted using Soxhlet extraction with different solvents (petroleum ether, ethyl ether, chloroform and hexane). The physicochemical properties (acid value, iodine value, peroxide value and saponification value), the fatty acid composition, phenolic constituents and contents, and antioxidant activities of peach kernel oil were examined. As per our results, oil extracted with hexane has better overall quality. Its acid, peroxide, iodine and saponification values were 0.895 mg KOH/g oil, 0.916 mg/g oil, 36.328 mg/100 g oil and 101.836 mg KOH/g oil, respectively. Large proportions of unsaturated fatty acid (91.27%) and high content of phenolic compounds (4.1593 mg GAE/g), which contribute to considerably strong antioxidant activity, were found in oil. The main fatty acids found in the peach kernel oil were oleic acid (61.87 g/100 g oil) and linoleic acid (29.07 g/100 g oil). The HPLC analysis of phenolic compounds showed that rutin, (-)-epicatechin gallate, hydrocinnamic acid, sinopinic acid, dithiothreitol and caffeic acid were major constituents. The results suggested that peach kernel oil is a good source of the unsaturated fatty acid, phenolic compounds with strong antioxidant activity, and has the potential to be used as nutrient rich food oil. The results also verified that peach kernel meals contained higher amounts of total phenolic and stronger antioxidant activities than oils, enabling their application as ingredients for functional or enriched foods.     

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Proximate composition, fatty acid profile, other nutritional values and spoilage indicators were examined in the muscle meat of five species: barramundi (Lates calcarifer) from various origins, tilapia (Oreochromis spp.) of different qualities, cobia (Rachycentron canadum) and leather jacket (Aluterus monoceros) from the Pacific Ocean and Patagonian grenadier (Macruronus magellanicus) from South America. Lowest lipid contents (0.4% and 0.8%) were found in leather jacket and cobia. Leather jacket fillets had lowest protein (16.2%) and highest sodium chloride content (4.9%). Concentrations of ∑EPA + DHA were 0.1 g 100 g^?1 for tilapia and leather jacket, 0.2 g 100 g^?1 for barramundi and cobia and 0.7 g 100 g^?1 for Patagonian grenadier. Barramundi and tilapia were characterised by high taurine content (215 and 276 mg 100 g^?1 ww.), and cobia had only low levels (41 mg 100 g^?1 ww.). Iodine contents were low and selenium levels varied between 303 and 570 μg kg^?1 ww. No sign of spoilage was detected.     

Biochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north‐eastern of Morocco

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi‐arid region of eastern Morocco) was evaluated through analysis of their phenolic and carotenoid contents. The composition of the phenolic compounds of safflower oil has not yet been documented. Therefore, in this preliminary study, Thirty different phenolic compounds were identified, and significant differences between the oil varieties were observed (P < 0.05). In the seed oil from the Rancho and Sharda safflower varieties, the main phenolic compound was trans‐chalcone, representing 13.45% and 11.8%, respectively, of the total phenolics, whereas in Cartamar and Cartafri oils, naringin accounted for 26.82% and 16.5%, respectively, of the total phenolics. The total carotenoid contents ranged from 1.13 mg kg^?1 (Rancho) to 1.34 mg kg^?1 (Cartamar and Cartafri). We observed that β‐cryptoxanthin (0.31–0.37 mg kg^?1) and β‐carotene (0.3–0.35 mg kg^?1) were the predominant carotenoids in all of the safflower oils that were studied.     

Composition,characterisation and analysis of seed oil of Suaeda salsa L

Awareness of vegetable oils being beneficial for health has attracted researchers in exploring different vegetable oils. In this study, Suaeda salsa L. seed oil was extracted and characterised. The yield of S. salsa L. seed oil was 25.99%. Acidity, iodine number, saponification number, peroxide value and unsaponifiable matter were used to assess seed oil quality. Melting point and melting enthalpy were found to be ?35.75 °C and 26.39 J g^?1, respectively, from differential scanning calorimeter‐melting curves. Fatty acid and triacylglycerol composition of this oil was analysed by GC‐MS and HPLC‐MS, respectively. The main fatty acid in S. salsa L. seed oil is Linoleic (65.03%), and the dominant triacylglycerols (TAGs) were LLL and OLL. The oil was found to have high amounts of α‐tocopherol (36.72 mg 100 g^?1) and β‐tocopherol (34.76 mg 100 g^?1). All the results suggest that S. salsa L. seed oil may have potential applications in relating industries.     

Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran

Black rice bran was fermented with Bacillus subtilis KU3 isolated from Korean traditional food, Kimchi. Antioxidant and cytotoxic activities of the fermented black rice bran were investigated. Total phenolic and anthocyanin contents decreased from 171.54 mg GAE g^?1 and 2.31 mg g^?1 to 139.13 mg GAE g^?1 and 2.12 mg g^?1, respectively, after fermentation. Antioxidant activities determined by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, β‐carotene bleaching and ferric thiocyanate assay were correlated with total phenolic and anthocyanin contents. Non‐fermented black rice bran extract (NFBE) showed greater antioxidant activities than fermented black rice bran extract (FBE). Cytotoxic activities measured by MTT assay showed that both NFBE and FBE had over 50% activities. The cytotoxic activities of FBE against MCF‐7 and HeLa cells were 71.65% and 68.07%, respectively, at 8.0 mg mL^?1, but those of NFBE were lower than 50%. These results suggested that the cytotoxic activity of black rice bran improved through fermentation, while antioxidant activity reduced.     

Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

Oleoresin sage (Salvia officinalis) (SAG) (200–1500 mg kg^?1), ascorbyl palmitate (AP) (100–300 mg kg^?1) and TBHQ (200 mg kg^?1) were assessed for delaying the thermo‐oxidation in sunflower oil (SO) during 18 h of frying (180 °C). Electronic nose compared the global aroma fingerprints of potato chips fried in oils. The chemical rancidity indices viz., fatty acids, total polar compounds (TPC), altered triglycerides (dimers, polymers, oxidised monomers, diglycerides), free fatty acids, conjugated dienes and induction periods were monitored along with physical indices viz., viscosity and colour. SO_SAG+AP (1309.62 + 270.71 mg kg^?1) outperformed SO_TBHQ by preserving polyunsaturated fatty acids (60.48% vs. 56.23%), retarding TPCs (28.16% vs. 29.91%), triglyceride dimers (90.24 vs. 95.82 mg g^?1) and polymers (25.40 vs. 26.98 mg g^?1) concomitantly extending the oil disposal time (basis 25% TPC) (15.9 vs. 14.7 h). The postfrying viscosity, colour values and global aroma fingerprints of fried chips indicate a close match between SO_SAG+AP and SO_TBHQ.     

Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound from Momordica charantia using response surface methodology

Pressurised liquid extraction (PLE) of antioxidant compounds from bitter gourd fruits (Momordica charantia) in aqueous ethanolic solvent was investigated using response surface methodology at laboratory scale to understand key impact of extraction variables. Extraction efficiency was optimised by measuring the yield of extraction, total phenolic content (TPC), total flavonoid content (TFC), ferric reducing/antioxidant power assay (FRAP) and radical scavenging activity (RSA). The optimal extraction conditions were reached at 80% ethanol concentration, 10‐min extraction time and at 160 °C. Under these extraction conditions, values of TPC (5.40 ± 0.30 g GAE per 100 g), TFC (1.50 ± 0.10 g QE per 100 g), FRAP (778.55 ± 10 μmol eq Fe (II) g^?1), yield (178.50 ± 5.50 mg g^?1 dc) and RSA (75.50 ± 4.50%) were achieved. Furthermore, statistical analysis revealed that antioxidative attributes of bitter gourd extract were strongly and positively correlated with extraction temperature and ethanol concentration rather than processing time. This study illustrated that PLE has the potential to extract antioxidant compounds from tropical fruit vegetables in an accelerated manner. Furthermore, influential parameters affecting the process could be optimised for further industrial intake.     

Impact of γ‐irradiation and thermal processing on the antigenicity of almond,cashew nut and walnut proteins

Whole unprocessed almonds, cashew nuts and walnuts were each subjected to γ‐irradiation (1, 5, 10 and 25 kGy) followed by heat processing including autoclaving (121 °C, 15 psi for 15 and 30 min), dry roasting (138 and 160 °C for 30 min each, 168 and 177 °C for 12 min each), blanching (100 °C for 5 and 10 min), oil roasting (191 °C, 1 min) and microwave heating (500 W for 1 and 3 min). Rabbit polyclonal antibodies were raised against each major protein isolated from defatted, but not subjected to γ‐irradiation and/or any thermal processing, almond, cashew nut and walnut flours. Immunoreactivity of almond, cashew nut and walnut proteins soluble in borate saline buffer, normalised to 1 mg protein ml^?1 for all samples, was determined by inhibition enzyme‐linked immunosorbent assay (ELISA) and Western blotting. ELISAs and Western blotting experiments indicated that almond, cashew nut and walnut proteins exposed to γ‐irradiation alone or followed by various thermal treatments remained antigenically stable. Copyright © 2004 Society of Chemical Industry     

Effect of drying kinetics on main bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) residue

This study investigates the drying kinetics of residue of acerola, in a fixed‐bed dryer, analysing the effect of the process variables on the antioxidant properties of the residue. A complete factorial design 3² has been performed, where the independent variables studied were as follows: air velocity (0.5, 1.0 and 1.5 m s^?1) and air‐drying temperature (40, 50 and 60 °C). The bioactive compounds studied were L‐ascorbic acid, total phenolic, total flavonoids and antioxidant activity (expressed as IC₅₀) was determined using free radical DPPH^?. Both independent variables studied have shown to be statistically significant. The content of ascorbic acid was the highest at 60 °C and 1.0 m s^?1 (126.2 ± 0.004 mg 100 g^?1) while for the fresh residue 16.12 ± 0.003 mg 100 g^?1, whereas the total phenolic showed the highest content at 50 °C and 1.5 m s^?1 (46.2 ± 0.003 mg gallic acid.100 g^?1) while for the fresh residue 12.59 ± 0.001 mg gallic acid.100 g^?1. The drying conditions play an important role in determining the final quality of the product mainly in terms of antioxidant activity.     

Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage

In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika (CRP) and three from candied orange paprika (COP) and candied yellow paprika (CYP). At 0‐day storage, capsanthin and β‐carotene in CRP were quantitatively analysed to 26.96 μg g^?1 fw and 3.81 μg g^?1 fw, zeaxanthin and β‐carotene in COP were 9.35 μg g^?1 fw and 4.16 μg g^?1 fw, and lutein and β‐carotene in CYP were 0.27 μg 100 g^?1 fw and 0.70 μg 100 g^?1 fw, respectively. After 42‐days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14‐days storage and maintained until 42‐days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days.     

Antioxidant potential of extracts from peels and stems of yellow-fleshed and white cassava varieties

This study focused on the exploration of the potentials of extracting antioxidants from peels and stems of yellow-fleshed and white cassava varieties. The effect of particle size (0.2 and 0.5 mm) and variety on the phenolic content and antioxidant activity was assessed. The peels of the yellow-fleshed cassava variety with a particle size of 0.2 mm showed the highest phenolic content with 681.5 GAE mg 100 g⁻¹ and antioxidant activity of 19% and 425 μM TE g⁻¹ dry matter using DPPH and FRAP assays respectively. The stems of the white cassava with a particle size of 0.2 mm exhibited high phenolic content (442.4 GAE mg 100 g⁻¹) and antioxidant activity of 12.8% and 234 μM TE g⁻¹, better than the stem of the yellow-fleshed cassava. These results indicate that phenolic and antioxidant extractions were influenced by variety, the plant parts and particle size for the antioxidant assays.     

The antioxidant activities and the xanthine oxidase inhibition effects of walnut (Juglans regia L.) fruit,stem and leaf

The antioxidant activities and xanthine oxidase inhibition effects of walnut fruit, stem and leaf were studied in this work. The total phenolic contents were in a descending sequence: shell extract > leaf extract > stem extract > defatted walnut kernel (DWK) extract > green husk extract (GHE). The sequence of total phenolic contents was in agreement with the sequence of antioxidant capacities evaluated by ferric reducing antioxidant power and oxygen radical absorbance capacity (ORAC) assays except for DWK extract. The walnut shell extract showed the highest phenolic content (14.81 gallic acid equivalent g/100 g dry extract) and the best antioxidant activity (the ORAC value was 3423.44 ± 142.52 μmol Trolox equivalents g^?1). All tested samples possessed xanthine oxidase inhibitory (XOI) effects, the inhibition percentages of which were >50% at 2 mg mL^?1 except for stem and DWK extracts. The contents of the major compound (hydrojuglone) in all extracts were in a descending order: GHE > walnut stem extract > walnut shell extract > walnut leaf extract > DWK extract.     

Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by‐products: a comparison with other extraction methods

This study evaluated the quality of oil extracted from yellowfin tuna (Thunnus albacares) by enzymatic hydrolysis (EHO) compared with oil extracted by traditional methods, such as the physical method of cooking and pressing after fishmeal production and the chemical solvent method. The oil extracted by EHO presented the lowest acidity (1.96% oleic acid) and peroxide indexes (5.14 mEq O₂ kg^?1 of oil) and the highest levels of eicosapentaenoic acid (6.05g 100 g^?1) and docosahexaenoic acid (27.15 g 100 g^?1), two omega‐3 fatty acids with high nutritional value. Importantly, oil extraction from yellowfin tuna heads using EHO produced oil rich in omega‐3s with no oxidation. This study shows that this extraction method greatly increases the value of fish by‐products and increases the competitiveness of the fishing industry.     

An investigation into green coffee press cake as a renewable source of bioactive compounds

The residual biomass of coffee, obtained after the oil extraction from coffee beans, called coffee beans residual press cake, has been attracted interest as a source of compounds with antioxidant capacity. This study investigated the effects of ethanolic and methanol-acetone extracts of green coffee beans (GCB) and its residual press cake (GCC) on the phenolic composition and antioxidant capacity. Antioxidant capacity was assayed through five different methods (total phenolic compounds, •DPPH, ABTS, FRAP and β-carotene bleaching assay), and the phenolic profile of the samples through High Performance Liquid Cromatography. GCB and GCC enclosed chlorogenic (55.16 and 64.96 mg g⁻¹, respectively) and caffeic (25.07 and 44.37 mg g⁻¹, respectively) acids as the major components, and the cake presented higher antioxidant capacity than the actual green bean. Antioxidant capacity was higher for GCC extracted with methanol and acetone. This study on the evaluation of the effects of the type of solvent on the bioactive compounds from GCB and GCC showed that this by-product can be a source of new value-added products, such as phenolic antioxidant adjuncts for food or pharmaceutic processing.     

Comparison between microwave hydrodiffusion and pressing for plum juice extraction

Microwave (MW) hydrodiffusion and gravity, a process initially developed for extraction of phytonutrients, can be adapted for production of an organoleptically pleasant juice, which is compared here with classically extracted juice.Clear and cloudy juices were produced from plums cv. ‘Najbolia’ by enzymatic treatment and pressing. Juice yield were 550 g kg^?1 for clear juice, from 670 to 684 g kg^?1 for cloudy juice with or without ascorbic acid (AA), and from 344 to 461 g kg^?1 for MW juice.MW juice was richest in procyanidins (334 mg kg^?1) while the cloudy juice and clear juice with AA were richest in anthocyans (80 and 90 mg kg^?1 respectively), and phenolic acids (from 450 to 510 mg kg^?1 respectively).The MW process was clearly more rapid and simpler, though yields were lower. This process could be an alternative to produce fruit juice where professionals of juice are confronted to extraction problem.     

Microwave and ultrasound assisted extraction of phytocompounds from black jamun pulp: Kinetic and thermodynamics characteristics

The present study focuses on the extraction of phenolic compounds, anthocyanin and antioxidants from black jamun pulp by microwave and ultrasound assisted extraction process. The microwave-assisted extraction was carried out for 240 s at microwave power level of 100–400 W. The yield of total anthocyanin and total phenolic content in the microwave assisted extraction process at 400 W power level after an extraction period of 240 s was 8.197 mg of C3G g⁻¹ and 37.671 40.632 mg GAE g⁻¹, respectively. The ultrasound assisted extraction was performed at temperatures of 40, 50, 60, and 70 °C for 150 min. In the ultrasound assisted extraction at a sonication temperature of 70 °C, the yield of anthocyanin was 8.525 mg of C3G g⁻¹, while the yield of the phenolic compound was 47.331 mg GAE g⁻¹. The pseudo-second order model was found to be the most suitable model to represent the extraction kinetics of anthocyanin, phenolic compounds, and antioxidant activity of black jamun pulp. The effective diffusion coefficient for ultrasound assisted extraction of phenolic components, anthocyanin, and antioxidant activity in the temperature range of 40-70 °C was 5.704× 10⁻¹²–10.515 10⁻¹², 2.485× 10⁻¹² -8.507× 10⁻¹², and 2.061× 10⁻¹²–11.977 × 10⁻¹² m².s⁻¹ respectively. The negative Gibbs free energy change values for extraction of phenolic compounds and anthocyanin specified that the reaction was feasible and spontaneous. Thermodynamic parameters such as positive enthalpy change and positive entropy change indicated that the ultrasound assisted extraction process was endothermic and irreversible in nature.     

Sacha inchi (Plukenetia volubilis L.) shell: an alternative source of phenolic compounds and antioxidants

Sacha inchi seed (SI) is known as a rich source of oil with high content of polyunsaturared fatty acids of the ω‐3 and ω‐6 type (~85% of total fatty acids). However, few studies have focused on the use of by‐products from the seed. The aim of this study was to characterise the main phenolic families present in SI shell and to evaluate the best extraction solvent for the extraction of phenolic compounds (PC) and antioxidant capacity (AOXC). The PC content corresponded to 74.5 ± 5.1 mg g^?1 of which 93.1% were condensed tannins and the remaining compounds corresponded to free and bound phenolic acids, hydrolyzable tannins, flavonoids and flavanoids. Protocatechic and p‐coumaric acids but also hydroxycinammic acid derivatives of ferulic and o‐coumaric type and lignan derivatives were identified. Acetone containing solvents favoured the extraction of higher amounts of total PC and AOXC. This study highlights the potential use of SI shell as a novel and alternative source of PC antioxidants for the nutraceutical and/or functional food industries.