Antioxidant Activities In Vitro of Ethanol Extract and Fractions from Mushroom,Lenzites Betulina

The antioxidant potential of different fractions of Lenzites betulina was investigated. Fraction 2 showed the highest antioxidant activity in the 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) and hydroxyl (OH) radical‐scavenging assays. Three natural p‐terphenyls were identified in this fraction. The structure of a new natural compound was established as 2‐phenyl‐[1H‐2‐benzopyran][4,3‐e][p]benzoquinone in addition to two other compounds, 2,5‐diphenyl‐3,6‐dimethoxy‐p‐benzoquinone and 2‐phenyl‐3‐methoxy‐[1H‐2‐benzopyran][4,3‐e][p]benzoquinone that have been previously reported in L. betulina. The antioxidant activities of these p‐terphenyls were evaluated by DPPH and OH radical‐scavenging assays. 2‐phenyl‐3‐methoxy‐[1H‐2‐benzopyran][4,3‐e][p]benzoquinone was the most active in the OH radical‐scavenging test (IC ₅₀ = 37.69 μg/mL) and showed little inhibition in the DPPH assay. The chemical components of L. betulina therefore have some antioxidant capacities, and this species could be used as a potential source of new natural antioxidants.     

Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage

The objective of this study was to predict the total viable counts (TVC) and total volatile basic nitrogen (TVB‐N) in pork using an electronic nose (E‐nose), and to assess the freshness of chilled pork during storage using different packaging methods, including pallet packaging (PP), vacuum packaging (VP), and modified atmosphere packaging (MAP, 40% O₂/40% CO₂/20% N₂). Principal component analysis (PCA) was used to analyze the E‐nose signals, and the results showed that the relationships between the freshness of chilled pork and E‐nose signals could be distinguished in the loadings plots, and the freshness of chilled pork could be distributed along 2 first principal components. Multiple linear regression (MLR) was used to correlate TVC and TVB‐N to E‐nose signals. High F and R² values were obtained in the MLR output of TVB‐N (F = 32.1, 21.6, and 24.2 for PP [R² = 0.93], VP [R² = 0.94], and MAP [R² = 0.95], respectively) and TVC (F = 34.2, 46.4, and 7.8 for PP [R² = 0.98], VP [R² = 0.89], and MAP [R² = 0.85], respectively). The results of this study suggest that it is possible to use the E‐nose technology to predict TVB‐N and TVC for assessing the freshness of chilled pork during storage.     

Identification of a new tadalafil analogue,dipropylaminopretadalafil, in a dietary supplement

A novel tadalafil analogue in a dietary supplement was found by drug-adulteration screening and isolated by column chromatography and HPLC. Based on extensive 1D- and 2D-NMR and mass spectral analyses, the structure of this new compound was determined as 2-(N,N-dipropyl acetyl) 3-methyl 1-(benzo[d][1,3]dioxol-5-yl)-3,4-dihydro-1H-pyrido[3,4-b]indole-3-carboxylate – its common name is dipropylaminopretadalafil.     

Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD

A Clostridium sp. RKD isolated from the intestine of decaying fish, showing 99% sequence identity with Clostridium tetani at a 16S rRNA level, produced a neurotoxin that was neutralized by botulinum antitoxin (A+B+E). It also showed an amplification of near‐expected size when polymerase chain reaction (PCR) was performed using group‐ and type‐specific primers for botulinum neurotoxin type B. The isolate exhibited differences with both C. tetani and Clostridium botulinum with respect to phenotypic characteristics and chemotaxo‐nomic markers. Spore production was optimized with respect to media composition and stage of growth. Time‐dependant examination of sporulation revealed 2.6% to 49.0% spores in the late stationary phase culture when grown in different broth media. A simpler method for spore production and isolation from culture grown in tryptose sulfite cycloserine (TSC)/anaerobic agar sandwich resulted in >95% sporulation, which could be purified to near homogeneity by a simple 2‐step procedure. Thermal resistance of spores revealed a biphasic inactivation at lower temperatures with D values for linear inactivation varying from 26.6, 8.0, and 4.3 min at 70 °C, 80 °C, and 90 °C, respectively. The z values of 7.86 °C and 10.47 °C were obtained in the linear and tail regions, respectively. The Weibull parameter b values at 70 °C, 80 °C, and 90 °C were 27.38, 3.55, and 0.99, respectively, with a z’ value of 13.869 °C. The shape parameter n at 70 °C, 80 °C, and 90 °C were 0.63, 0.55, 0.45, respectively. Spores produced on 2 different media (cooked meat medium [CMM] and trypticase peptone yeast‐extract glucose [TPYG] agar) exhibited differences in heat resistance. The addition of lysozyme (50 jj.g/mL) before heat treatment resulted in increased thermal resistance of spores.     

Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7

Lactoferrin (LF), lysozyme (LZ), the lactoperoxidase system (LPOS), and edible whey protein isolate (WPI) films incorporating LPOS were studied for inhibition of Salmonella enterica and Escherichia coli O157:H7. Antimicrobial effects of LF (5 to 40 mg/mL), LZ (1 to 20 mg/mL), and LPOS (0.5% to 5.0% [w/v] [0.03–.25 g/g, dry basis]) were examined by measuring turbidity of antimicrobial‐containing media after inoculation and by examining cell inhibition by WPI films incorporating LPOS (LPOS‐WPI films) on an agar recovery medium. Elastic modulus (EM), tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and Hunter L, a and b of WPI films incorporating 0.03 to 0.25 g/g of LPOS were compared with those of plain WPI films without LPOS. The growth of S. enterica and E. coli O157:H7 (4 log colony‐forming units [CFU]/mL) in tryptic soy broth (TSB) was not prevented by LF at ≥20 and ≥40 mg/mL, respectively. S. enterica and E. coli O157:H7 in TSB were not inhibited by LZ at ≥ 6 and ≥ 20 mg/mL, respectively. LPOS at concentrations of 2.75% (w/v) and 1.0% (w/v) reduced S. enterica and E. coli O157:H7 to below the limit of detection (1 CFU/mL) in TSB, respectively. LPOS‐WPI films (0.15 g/g) completely inhibited S. enterica and E. coli O157:H7 (4 log CFU/cm²), inoculated either onto agar before placing the film disc or onto top of the film disc. Incorporation of 0.25 g/g of LPOS decreased EM, TS, and %E. The oxygen barrier property of WPI films was improved with the incorporation of LPOS at 0.15 to 0.25 g/g.     

Impact of a probiotic Enterococcus faecalis in a gnotobiotic mouse model of experimental colitis

Scope : IL‐10‐deficient (IL‐10^?/?) mice are susceptible to the development of chronic intestinal inflammation in response to the colonization with commensal Enterococcus faecalis isolates. The aim of this study was to characterize the impact of a probiotic E. faecalis strain in germ‐free, wild‐type (WT), and disease‐susceptible IL‐10^?/? mice. Methods and results : The probiotic E. faecalis and the colitogenic control strain OG1RF induced IL‐6 and IFN‐γ inducible protein‐10 secretion in the murine intestinal epithelial cell line Mode K. Epithelial cell activation involved nuclear factor κ B, p38 and extracellular signal‐regulated kinase 1/2‐dependent pathways. Mouse embryonic fibroblasts from WT and toll‐like receptor‐2‐deficient (TLR‐2^?/?) mice confirmed that both E. faecalis strains trigger pro‐inflammatory responses via the pattern recognition receptor TLR‐2. Monoassociation of germ‐free IL‐10^?/? mice with the probiotic E. faecalis strain revealed pro‐inflammatory epithelial cell activation and colonic tissue pathology. The non‐pathogenic nature of E. faecalis was confirmed in monoassociated WT mice. 2‐DE and MALDI‐TOF MS identified the ER stress chaperone Hspa5 (glucose‐regulated protein 78) and 3‐mercaptopyruvate sulfurtransferase as key targets in the epithelium from IL‐10^?/? and TLR‐2^?/? mice. Conclusion : This study shows the potential of probiotic bacteria to initiate pro‐inflammatory responses in the disease‐susceptible but not the normal host.     

Application of Sensory Evaluation,HS‐SPME GC‐MS,E‐Nose,and E‐Tongue for Quality Detection in Citrus Fruits

In this study, electronic tongue (E‐tongue), headspace solid‐phase microextraction gas chromatography‐mass spectrometer (GC‐MS), electronic nose (E‐nose), and quantitative describe analysis (QDA) were applied to describe the 2 types of citrus fruits (Satsuma mandarins [Citrus unshiu Marc.] and sweet oranges [Citrus sinensis {L.} Osbeck]) and their mixing juices systematically and comprehensively. As some aroma components or some flavor molecules interacted with the whole juice matrix, the changes of most components in the fruit juice were not in proportion to the mixing ratio of the 2 citrus fruits. The potential correlations among the signals of E‐tongue and E‐nose, volatile components, and sensory attributes were analyzed by using analysis of variance partial least squares regression. The result showed that the variables from the sensor signals (E‐tongue system and E‐nose system) had significant and positive (or negative) correlations to the most variables of volatile components (GC‐MS) and sensory attributes (QDA). The simultaneous utilization of E‐tongue and E‐nose obtained a perfect classification result with 100% accuracy rate based on linear discriminant analysis and also attained a satisfying prediction with high coefficient association for the sensory attributes (R² > 0.994 for training sets and R² > 0.983 for testing sets) and for the volatile components (R² > 0.992 for training sets and R² > 0.990 for testing sets) based on random forest. Being easy‐to‐use, cost‐effective, robust, and capable of providing a fast analysis procedure, E‐nose and E‐tongue could be used as an alternative detection system to traditional analysis methods, such as GC‐MS and sensory evaluation by human panel in the fruit industry.     

Aliphatic Amidediol and Glycerol as a Mixed Plasticizer for the Preparation of Thermoplastic Starch

The synthesis of 2‐hydroxy‐N‐[2‐(2‐hydroxy‐propionylamino)‐ethyl]propionamide (“aliphatic amidediol”) is described. Aliphatic amidediol and glycerol were used as a novel mixed plasticizer for corn starch to prepare thermoplastic starch. Fourier transform infrared (FT‐IR) spectroscopy proved that the mixture of aliphatic amidediol and glycerol could form more stable and strong hydrogen bonds with starch molecules than glycerol alone. By scanning electron microscopy (SEM) and X‐ray diffraction (XRD) it was proven that native starch granules and crystalline structures were broken and starch was plasticized. Tensile testing revealed that TPS plasticized by aliphatic amidediol and glycerol (AGPTPS) showed a better mechanical properties than TPS plasticized by glycerol (GPTPS). Furthermore, the water resistance of AGPTPS was better than that of GPTPS. In addition, dynamic mechanical thermal analysis (DMTA) showed that both storage modulus and glass transition temperature (T_g) of AGPTPS were higher than those of GPTPS.     

Degradation and metabolism of 14C‐labelled proanthocyanidins from carob (Ceratonia siliqua) pods in the gastrointestinal tract of the rat

The aim of the work was to study the binding, degradation and metabolism of dietary condensed tannins in the gastrointestinal tract of an omnivore. Young pods of carob (Ceratonia siliqua L) were radiolabelled by in vivo feeding of ¹⁴CO₂, trans‐[U‐¹⁴C]cinnamate or L ‐[U‐¹⁴C]phenylalanine. [¹⁴C]Proanthocyanidins (condensed tannins) were extracted with acetone/water (3:1 v/v), isolated on Sephadex LH‐20 and fed to rats by gavage. After 4 and 18 h, 90–94% of the gavaged ¹⁴C was in the gut contents and/or faeces. Much of the gavaged ¹⁴C (57%), predominantly that originally in tannins of high degree of polymerisation (DP), became insolubilised, mainly in the form of protein–tannin complexes. Some of the [¹⁴C]tannins that remained soluble decreased in DP, especially in the small intestine and caecum. A further fraction (12% of the ¹⁴C gavaged) underwent chemical modifications in the gut to form soluble, non‐tannin compounds. Small proportions of the ¹⁴C were found in the liver (1.0–1.5%), urine (1–2%) and ¹⁴CO₂ (1–2%). We conclude that proanthocyanidins are not inert within the gut but undergo various modifications which may affect the nutrition of the animal. © 2001 Society of Chemical Industry     

Antioxidative and antimutagenic activities and polyphenol content of pesticide‐free and organically cultivated green vegetables using water‐soluble chitosan as a soil modifier and leaf surface spray

Five green vegetables (qing‐gen‐cai, Chinese Cabbage, spinach, Welsh onion and green pepper) commonly used in our daily diet were analysed to determine their antioxidative and antimutagenic activities and chemical content of polyphenols. We obtained pesticide‐free and organically cultivated (O) vegetables using water‐soluble chitosan as a soil modifier and leaf surface spray (as an alternative natural insecticide) in order to investigate biofunctions induced or enhanced by such specialised cultivation practices. In addition, we purchased the same varieties of vegetables cultivated on an adjacent farm in the conventional manner (C) using pesticides and chemical fertilisers in order to examine the differences in biological activities and distribution of constituents responsible for such activities. The antioxidative activity shown by O vegetables was 120% times higher than that shown by C vegetables in the case of spinach and 20–50% higher in the case of Welsh onion, Chinese cabbage and qing‐gen‐cai. In comparison with C vegetables, the antimutagenic activity shown by O vegetables was higher against 4‐nitroquinoline oxide (4NQO) in qing‐gen‐cai, Chinese cabbage and Welsh onion, against benzo[a]pyrene (BaP) in all five vegetables, against 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ) in qing‐gen‐cai, Chinese cabbage and green pepper and against 3‐amino‐1‐methyl‐5H‐pyrido[4,3‐b]indole acetate (Trp‐P‐2) in spinach only. Among all green vegetable juices tested for flavonoid composition, quercitrin, caffeic acid and baicalein in O vegetables were detected in concentrations 1.3–10.4 times higher than those found in C vegetables, suggesting the influence of different cultivation practices. © 2001 Society of Chemical Industry     

Formation of protein bound lysine‐derived galactosyl and glucosyl pyrroles in heated model systems

Residues of lysine‐substituted AGEs (advanced glycosylation end‐products) arising from the Maillard reaction and containing the carbon backbone of lactose or maltose, thus deriving from 1‐desoxy‐ketose degradation, were produced when casein was heated in the presence of the corresponding U¹⁴C labelled disaccharides. The enzymatic hydrolysates of the washed casein were purified by SPE and submitted to HPLC on a C18 column flushed with diluted acetic acid. A specific chromatographic peak (λ_max, 288.1 nm; MW, 416.2 Da) with a different retention time was obtained for each disaccharide reacted. On the basis of the value of the specific radioactivity, the two compounds appeared to contain the whole carbon backbone of the parent sugar. Analyses by MS/MS and NMR performed on the same two compounds extracted at preparative scale from lysine‐lactose and lysine‐maltose model systems allowed the structure assignment of 6‐[2‐acetyl‐3‐(β‐D‐galactopyranosyloxy)‐1‐pyrrolyl] 2‐amino hexanoic acid and6‐[2‐acetyl‐3‐(α‐D‐glucopyranosyloxy)‐1‐pyrrolyl] 2‐amino hexanoic acid, respectively. Both compounds submitted to enzymatic deglycosylation by specific α‐ or β‐ glucosidases produced the lysine‐derived acetyl pyrrole 6‐(2‐acetyl‐3‐hydroxy‐1‐pyrrolyl) 2‐amino hexanoic acid(λ_max, 288.1 nm; MW, 254.1 Da). Galactosyl‐ and glucosyl‐ isomaltoles, extracted from the lysine‐containing systems, identified with the reference molecules and heated in the presence of lysine under slightly alkaline conditions, gave the expected lysine‐derived glycosyl pyrroles as identified above. The HPLC conditions were optimized by adjusting the composition of the eluting solvent and temperature of the column to achieve the best separation and identification of the AGEs in mixtures such as foods with possible interfering molecules like Trp and lysyl pyrrole aldehyde. Because of the reported presence of the two precursors isomaltol glycosydes in some foods, the corresponding lysine‐derived glycosyl pyrroles can occur as both protein bound and in free form.     

Odour‐active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)

Application of solid‐phase microextraction, simultaneous distillation–extraction and liquid–liquid extraction combined with GC‐FID, GC‐MS, aroma extract dilution analysis, and odour activity value was used to analyse volatile compounds from pineapple (Ananas comosus [L.] Merril cv. Red Spanish) and to estimate the most odour‐active compounds. The analyses led to the identification of ninety‐four compounds, seventy‐two of them were positively identified. Twenty odorants were considered as odour‐active compounds, from which ethyl 2‐methylbutanoate, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 1‐(E,Z,Z)‐3,5,8‐undecatetraene, ethyl 3‐(methylthio)propanoate, 1‐(E,Z)‐3,5‐undecatriene, ethyl hexanoate and methyl hexanoate were the most odour contributors and contribute to the typical pineapple aroma, while the others are responsible for fruity and sweet odour notes.     

Tea polyphenol (-)-epigallocatechin-3-gallate inhibits nicotine- and estrogen-induced α9-nicotinic acetylcholine receptor upregulation in human breast cancer cells

Scope: The aim of this research was to explore whether the tea‐polyphenol (–)‐epigallocatechin‐3‐gallate (EGCG) could be used as a potential agent for blocking smoking (nicotine, Nic)‐ or hormone (estradiol, E2)‐induced breast cancer cell proliferation through inhibition of a common signaling pathway. Methods and results: To explore whether Nic (>0.1 μM, 24 h) and E2 (>1 nM, 24 h) significantly increased α9‐nicotinic acetylcholine (α9‐nicotinic acetylcholine receptor (nAChR)) mRNA and protein expression levels, real‐time PCR and immunoblotting analysis experiments were performed in human breast cancer (MCF‐7) cells. Luciferase promoter activity experiment was performed to test the α9‐nAChR promoter activity affected by Nic, E2 or EGCG. The results indicate that treatment with EGCG (1 μM) profoundly decreases Nic‐ and E2‐induced MCF‐7 proliferation by down regulating α9‐nAChR expression. The α9‐nAChR promoter activity is significantly induced by 24‐h treatment with Nic (10 μM) or E2 (10 nM) (>1.8 and ～2.3‐fold, respectively) in MCF‐7 cells. Pretreatment with EGCG eliminated the Nic‐ and E2‐induced α9‐nAChR promoter‐dependent luciferase activity. We further demonstrate that combined treatment with EGCG profoundly inhibits [3H]‐Nic/ α9‐nAChR binding activity in breast cancer cells. Conclusions: We found that the EGCG could be used as an agent for blocking smoking (Nic)‐ or hormone (E2)‐induced breast cancer cell proliferation by inhibiting of α9‐nAChR signaling pathway. This study reveals the novel antitumor mechanisms of EGCG, and these results may have significant applications for chemopreventive purposes in human breast cancer.     

EFFECT OF ADDITIVES ON RHEOLOGICAL CHARACTERISTICS AND QUALITY OF WHEAT FLOUR PAROTTA

Effects of oxidizing agents (potassium bromate [20 and 40 ppm], ascorbic acid [100 and 200 ppm] and potassium iodate [20 and 40 ppm]), reducing agents (potassium metabisulphite [100 and 200 ppm] and cysteine hydrochloride [50 and 100 ppm]), enzymes (fungalα‐amylase [10 and 20 ppm] and protease [10 and 20 ppm]) and dry gluten powder (1, 2 and 3%) on rheological characteristics of dough and quality of parotta were studied. Addition of oxidizing agents and dry glutenincreased values for farinograph stability, extensograph and mixograph areas, apparent biaxial extensional viscosity, compressive stress, hardness and cohesiveness, while reducing agents and enzymes decreased the aforementioned characteristics and increased force decay parameter and adhesiveness of the dough. Among the different additives studied, incorporation of 100‐ppm potassium metabisulphite, 50‐ppm cysteine hydrochloride and 10‐ppm protease increased the overall quality score of parotta.     

Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula

The species Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum biotype infantis (Spanish type culture collection), and Bifidobacterium longum (Morinaga nutritional foods) were evaluated in vitro in the presence of 4 commercial nondigestible oligosaccharides (NDO) (short‐chain fructooligosaccharides [SCFOS] [degree of polymerization, DP: 2–3], inulin [DP: 10–0], oligofructose [DP: 2–0] and 4′‐galactosyllactose [4′‐GOS] [DP: 3–]). Each species was incubated anaerobically in tryptone phytone yeast (TPY) broth for 7 d with NDO. Every 24 h, bifidobacteria growth was evaluated by means of broth turbidity as optical density at 600 nm. Moreover, another sample was collected for pH culture measurement. Results showed that inulin was the substrate with the least effect on the stimulation of bifidobacteria growth and pH decrease. On the last day of incubation, the substrate 4′‐GOS stimulated bacterial growth more strongly and produced a larger decrease in culture broth pH than the other substrates. On the other hand, B. bifidum and B. longum showed a greater growth with 4′‐GOS. In a 2nd study, these 2 bifidobacteria species were added to a powder follow‐on probiotic infant formula. The viability of the bifidobacteria during the formula's period of consumption was evaluated in 2 studies of 6 and 14 d. Both corresponded to the minimum and maximum time of consumption of the formula according to the manufacturer's directions. It was found that, although in both studies bifidobacteria counts decreased significantly (P < 0.05) with time, they were always above the recommended addition level (10⁶ colony‐forming units [CFU]/g) at the time of sale for dairy products by the Intl. Standard of Fédération Internationale de Laiterie/International Dairy Federation (FIL/IDF). Moreover, because the pH of the reconstituted formula was always close to neutrality (from 6.74 to 7.06), the number of bacteria did not drop below the recommended level.     

Identification of aroma‐active compounds in fresh and stored ‘Mor’ mandarins

In this study, gas chromatography–olfactometry (GC‐O) (sniffing) combined with gas chromatography–mass spectrometry (GC‐MS) analysis was applied to identify volatile aroma‐active compounds in homogenised segments of fresh and stored ‘Mor’ mandarins. The GC‐O nasal impact frequency method was used to identify Twenty‐three aroma‐active compounds, of which seventeen odorants were identified by GC‐MS. The aroma of fresh ‘Mor’ mandarins derived from a mixture of eleven odorants that contribute ‘green’ [(E)‐3‐hexenol and hexanal], ‘fresh’ [(E)‐carveol], ‘fruity’ (ethyl 2‐methylbutanoate), ‘citrus’ (limonene), ‘floral’ (linalool), ‘musty’ (β‐myrecene and γ‐terpinene), ‘potato’ (α‐terpinene), ‘mushroom’ (unknown 2) and ‘cabbage’ (α‐cubebene) odours. During postharvest, storage losses were observed in ‘green’ [(E)‐3‐hexenol] and ‘fresh’ [(E)‐carveol] odours, accompanied by increases in ‘fruity’ (ethyl propanoate) and several unpleasant aromas, such as ‘alcohol’ (ethanol), ‘musty’ [α‐pinene, (E)‐2‐nonenal and 1‐terpinen‐4‐ol] and ‘fatty’ (octyl acetate and δ‐cadinene) odours, all of which possibly account for the observed decrease in sensory acceptability after harvest.     

Two Kaempferol Glycosides Separated from Camellia Oleifera Meal by High‐Speed Countercurrent Chromatography and Their Possible Application for Antioxidation

Recently, kaempferol and its glycosides have attracted considerable attention owing to their potentially health‐benefitting properties including protection against chronic diseases. Here, a microwave‐assisted extraction (MAE) method was developed for the extraction of total flavonoid glycosides (FG) from Camellia oleifera meal, a major agrifood waste largely generated as a byproduct from the Camellia oil processing industry. Compared with traditional extraction methods, MAE enables more efficient extraction of FG. High‐speed countercurrent chromatography was then applied to separate FG from MAE extract, and two major compounds were successfully separated with purities above 90.0% as determined by HPLC. These two compounds were further identified by UV, FT‐IR, ESI‐MS, ¹H‐NMR, and ¹³C‐NMR as kaempferol 3‐O‐[α‐L‐rhamnopyranosyl‐(1→6)‐β‐D‐glucopyranosyl]‐7‐O‐β‐D‐glucopyranoside and kaempferol 3‐O‐[β‐D‐glucopyranosyl‐(1→4)‐α‐L‐rhamnopyranosyl]‐7‐O‐α‐L‐rhamnopyranoside, which were for the first time separated from C. oleifera meal. The results of antioxidant activity assay demonstrated that both compounds had excellent scavenging activity for DPPH radical, and exhibited protective effects against H₂O₂‐induced oxidative damage of vascular endothelial cells. The findings of this work suggest the possibility of employing C. oleifera meal as an attractive source of health‐promoting compounds, and at the same time facilitate its high‐value reuse and reduction of environmental burden.