Antioxidant activities from the aerial parts of Platycodon grandiflorum

In order to obtain basic data necessary for the utilisation of aerial parts from Platycodon grandiflorum as a functional substance in Korea, the antioxidant activities of solvent fractions from the ethanol extract of P. grandiflorum aerial parts were examined. The butanol fraction from P. grandiflorum showed the most potent antioxidant activities in each assay, showing 91.31% in the DPPH radical scavenging method, 99.62% in the ABTS radical scavenging method, 7.84% in the reducing power method, and 1.29% in the FRAP method at a concentration of 10 mg/ml. The DPPH, ABTS, reducing power, and FRAP assay indicated that the butanol fraction of aerial parts of P. grandiflorum was the most potent radical-scavengers and reducing agents compared to the other two extracts. Therefore, our study verified that the butanol fraction has strong antioxidant activities which are correlated with its high level of phenolics, particularly luteolin-7-O-glucoside and apigenin-7-O-glucoside. This extract of P. grandiflorum aerial parts can be utilised as an effective and safe source of functional food materials such as natural antioxidants.     

Extraction,isolation, characterisation,antioxidant and anti-fatigue activities of Pleurotus eryngii polysaccharides

Pleurotus eryngii polysaccharide (PEP) was obtained using hot water extraction and ethanol precipitation. Three purified polysaccharide fractions (namely PEP1-A, PEP2-A and PEP3-A) were obtained from PEP using DEAE-cellulose-52 chromatography and a gel permeation Sephadex G-100 column. Firstly, this paper examined the characterisation of PEP1-A, PEP2-A and PEP3-A. The corresponding molecular weights were 5.378 × 10⁵, 9.506 × 10⁶ and 4.975 × 10⁵ Da, respectively. PEP1-A, PEP2-A and PEP3-A had similar monosaccharide compositions. PEP1-A was β-configuration, and PEP2-A and PEP3-A were α-configuration. PEP1-A, PEP2-A and PEP3-A had pyran-type rings, (1 → 3) glucose and (1 → 6) galactose linkages. Secondly, PEP, PEP1-A, PEP2-A and PEP3-A possessed antioxidant activities, and PEP was best. Therefore, only PEP was used to study its anti-fatigue activity in vivo. The result proved that PEP had anti-fatigue activity. PEP could be used as a valuable natural food supplement for preventing anti-fatigue or functional food.     

Synthesis of potentially-bioactive lactosyl-oligofructosides by a novel bi-enzymatic system using bacterial fructansucrases

Efficient enzymatic synthesis of lactosyl-oligofructosides (LFOS) with a degree of polymerization from 4 to 8 was achieved in the presence of sucrose:lactosucrose and sucrose:lactose mixtures by transfructosylation reaction. The main synthesized LFOS which consist of β-2,1-linked fructose to lactosucrose: β-d-galactopyranosyl-(1 → 4)-α-d-glucopyranosyl-[(1 → 2)-β-d-fructofuranosyl]n-(1 → 2)-β-d-fructofuranoside (where n refers to the number of transferred fructose moieties) was structurally characterized by nuclear magnetic resonance (NMR). The maximum formation of LFOS was 81% (in weight with respect to the initial amount of lactosucrose) and was obtained after 24 h of transfructosylation reaction based on sucrose:lactosucrose (250 g L^− 1 each) catalyzed by an inulosucrase from Lactobacillus gasseri DSM 20604 (IS). The production of LFOS in the presence of sucrose:lactose mixtures required a previous high-yield lactosucrose synthesis step catalyzed by using a levansucrase from Bacillus subtilis CECT 39 (LS) before the inulosucrase-catalyzed reaction. This novel one-pot bi-enzymatic system led to the synthesis of about 22% LFOS in weight, with respect to the initial amount of lactose (250 g L^− 1). The results revealed a high specificity for the substrate involved in the inulosucrase-catalyzed reaction given that, although lactosucrose (O-β-d-galactopyranosyl-(1 → 4)-O-α-d-glucopyranosyl-(1 → 2)-β-d-fructofuranoside) acted as a strong acceptor of β-2,1-linked fructose, lactose (β-d-galactopyranosyl-(1 → 4)-α-d-glucose) was found to be an extremely weak acceptor.     

Hypocholesterolemic and Anti‐Obesity Effects of Saponins from Platycodon grandiflorum in Hamsters Fed Atherogenic Diets

ABSTRACT: Platycodins, a group of saponin glycosides from Platycodon grandiflorum, are believed to possess anti‐obesity and cholesterol‐lowering properties. The aim of the present study was to investigate whether dietary platycodins affect plasma, hepatic, or fecal cholesterol concentrations, as well as cholesterol absorption and fractional synthesis rates in a dose‐dependent manner. Golden Syrian hamsters (n= 45) were fed atherogenic (0.25% cholesterol) diets enriched with platycodins in the forms of either aqueous extracts (containing 0.3% to 0.5% of platycodins of diet mass) or crude saponins fractions (containing 0.9% to 1.0% of platycodins of diet mass) for 28 d. {3, 4}⁻¹³C‐cholesterol and ²H₂O tracers were administered on days 26 and 28 to assess cholesterol absorption and biosynthesis, respectively. After platycodin intervention, total cholesterol concentrations in plasma and liver were reduced (P < 0.05) by 13% to 28% and 41% to 79%, respectively, whereas cholesterol concentrations in feces were increased (P < 0.05) up to 2.5‐fold compared to controls. Platycodin feeding increased (P < 0.001) cholesterol absorption up to 60%, but not cholesterol synthesis. These results suggest that platycodin‐enriched diets can lower circulating and whole body cholesterol contents, and thus reduce the risk of cardiovascular diseases through mechanisms independent from cholesterol absorption or synthesis.     

Furostanol saponins in Allium caepa L. Var. tropeana seeds

An analysis of the polar extracts from seeds of Allium caepa L. var. tropeana led to the isolation of eight furostanol saponins, one of which was previously reported in the literature. On the basis of 1D, 2D NMR and mass spectrometry data, the structures of the compounds were elucidated as 1-O-β-D-glucopyranosyl-(25R)-furost-5(6)-en-1β,3β,22α,26-tetraol-26-O-α-L-rhamnopyranosyl-(1‴ → 2″)-O-α-L-arabinopyranoside (1a), its epimer at position 22, 1-O-β-D-glucopyranosyl-(25R)-furost-5(6)-en-1β,3β,22β,26-tetraol-26-O-α-L-rhamnopyranosyl-(1‴ → 2″)-O-α-L-arabinopyranoside (1b), 1-O-β-D-glucopyranosyl-22-O-methyl-(25R)-furost-5(6)-en-1β,3β,22ξ,26-tetraol-26-O-α-L-rhamnopyranosyl-(1‴ → 2″)-O-α-L-arabinopyranoside (probably artefact) (2), 1-O-β-D-glucopyranosyl-(25R)-furost-5(6)-en-1β,3β,22β,26-tetraol-26-O-α-L-rhamnopyranosyl-(1‴ → 6″)-O-β-D-galactopyranoside (3), 1-O-β-D-glucopyranosyl-22-O-methyl-(25R)-furost-5(6)-en-1β,3β,22ξ,26-tetraol-26-O-α-L-rhamnopyranosyl-(1‴ → 6″)-O-β-D-galactopyranoside (probably artefact) (4), 26-O-β-D-glucopyranosyl-(25R)-furost-5(6)-en-3β,22α,26-triol-3-O-α-L-rhamnopyranosyl-(1″ → 2′)-O-[β-D-glucopyranosyl-(1‴ → 6′)-O]-β-D-glucopyranoside (5a) and its epimer at position 22,26-O-β-D-glucopyranosyl-(25R)-furost-5(6)-en-3β,22β,26-triol-3-O-α-L-rhamnopyranosyl-(1″ → 2′)-O-[β-D-glucopyranosyl-(1‴ → 6′)-O]-β-D-glucopyranoside (5b) and the known compound 26-O-β-D-glucopyranosyl-22-O-methyl-(25R)-furost-5(6)-en-3β,22ξ,26-triol-3-O-α-L-rhamnopyranosyl-(1″ → 2′)-O-[β-D-glucopyranosyl-(1‴ → 6′)-O]-β-D-glucopyranoside (6) [Mimaki, Y., Satou, T., Kuroda, M., Sashida, Y., & Hatakeyama, Y. (1999). Steroidal saponins from the bulbs of Lilium candidum. Phytochemistry, 51, 567–573]. This is the first report on furostanol saponins in the seeds of Allium caepa L. var. tropeana.     

Egg white proteins and β-cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus

The effect of egg white protein (EWP) and β-cyclodextrin (β-CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18 °C for 60 days. Different proportions of EWP:β-CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca-ATPase activity (0.297 to 0.136 mmol g⁻¹) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 μg) and carbonyls (26.36 to 49 mg.28 nmol mg⁻¹) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:β-CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg⁻¹) and surface hydrophobicity (11.51 to 20.31 μg) and also the decline of Ca-ATPase activity (0.29 to 0.19 mmol g⁻¹). It can be concluded that EWP:β-CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus.     

Influence of drying conditions on colour,betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus)

In this study, drying of red-fleshed dragon fruit at different temperatures (40, 50, 60, 70 and 80 °C) and air velocities (1.0 and 1.5 m s⁻¹) was conducted under the specific humidity of 25 g H₂O kg⁻¹ dry air. The results showed that drying at higher temperatures resulted in shorter drying times. However, temperature and air velocity did not significantly affect the total betacyanin contents and antioxidant capacities in dried products. Seven betacyanins identified by LC-MS were betanin, isobetanin, phyllocactin, isophyllocactin, betanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside, isobetanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside and decarboxylated phyllocactin. In addition, the temperature increased the isomerisation of betacyanins. The most preferable condition for preserving the colour and betacyanin contents of red-fleshed dragon fruit was the drying at a temperature of 80 °C and air velocity of 1.5 m s⁻¹ since it could shorten the drying time and give a bright red colour to the dried product as well as it had no significant impact on the betacyanins.     

Optimising clarification of carrot juice by bacterial crude pectinase

This study was undertaken to search for potential use of crude bacterial pectinase enzyme produced from Bacillus subtilis grown on hazelnut shell hydrolysate in clarification of carrot juice and to optimize the enzyme load, pH and time using the Box–Behnken response surface methodology (RSM). The carrot juice was treated with the crude pectinase enzyme (5.60 U mL^?1) at different concentrations (0.1–0.5%), pH (4–7), and time (2–6 h). The obtained enzyme was also compared with commercial fungal pectinase at identical conditions. RSM provided optimal clarification conditions of 0.5% (w/v) enzyme load, 7.0 pH, and 6 h of time estimating 100% clarity, whose experimental counterpart was 94.47 ± 0.01%. High values of coefficient of determination (R² = 0.9631), predicted R² (0.8989) and insignificant lack‐of‐fit (0.12) also showed that the model was successful in predicting % clarity for various combinations. This study also indicated that crude bacterial pectinase providing about 95% clarity is superior to commercial fungal pectinase, which gave 78% clarity under tested conditions, in terms of clarification ability for carrot juice.     

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

This study evaluated the effect of dry white mulberry and walnut paste (Gobdin, a traditional Turkish food) in probiotic yogurt on the survival of Lactobacillus acidophilus and yogurt properties. Six different yogurts were produced with 0%, 5% and 10% Gobdin using Lactobacillus bulgaricus + Streptococcus thermophilus and with 0%, 5% and 10% Gobdin using L. bulgaricus + S. thermophilus + L. acidophilus. The physical, chemical, microbiological and sensorial properties of the yogurts were evaluated based on storage at 4 ± 1 °C. Probiotic shelf life and the most suitable combinations were determined. The highest L. acidophilus count (8.65 log cfu g^?1) was found in the 5% Gobdin‐supplemented yogurt on the 7th day of storage, while the lowest count (8.11 log cfu g^?1) was found in the probiotic control yogurt on the 21st day. Although the L. acidophilus counts in the probiotic yogurts declined during storage, all values found throughout the 21‐day storage period were >8 log cfu g^?1. This is above the level necessary to provide the desired therapeutic effect in probiotic products (10⁶–10⁷ cfu g^?1). The highest overall acceptability score was obtained on the first day from the yogurt with 5% Gobdin. However, all yogurt samples had general acceptability scores between 7 and 8 points from a 9‐point maximum. Thus, this study determined that a new functional yogurt can be produced using L. acidophilus with 5% Gobdin.     

Anti‐inflammatory and cytotoxic effects of ginseng extract bioconverted by Leuconostoc mesenteroides KCCM 12010P isolated from kimchi

A bioconversion technique using microorganisms has been applied to ginseng to increase content of bioactive ginsenoside and biofunctionality such as anticancer, anti‐obesity and antioxidant activities. The objective of this study was to screen lactic acid bacteria for bioconversion of ginsenosides and to evaluate anti‐inflammatory and cytotoxic effects of bioconverted ginseng extract. Strains isolated from kimchi were screened for their β‐glucosidase activities using esculin agar. Selected strain was identified based on 16S rRNA sequencing and carbohydrate fermentation. During ginseng fermentation, viable cell number and pH were determined. Bioconverted ginsenosides were analysed by HPLC. Anti‐inflammatory effects were evaluated using RAW 264.7 cells, and cytotoxic effects were determined by MTT assay. Among 166 isolates screened, Leuconostoc mesenteroides was selected for ginseng bioconversion, as it showed a higher β‐glucosidase activity and viable cell number than any of the other tested strains. After fermentation for 2 days, viable cell number was 8.8 log CFU mL^?1 and final pH was 4.8. Ginsenoside Rb₂ was bioconverted into ginsenoside Rg₃ (Rb₂ → Rd → Rg₃) by L. mesenteroides. The nitric oxide contents of 2‐day‐fermented extract decreased by as much as 25%, compared to a non‐fermented extract. The cell viabilities of HepG2, HT‐29, HeLa and LoVo treated with fermented ginseng extract also decreased by 49.7%, 20.2%, 21.0% and 8.7%, respectively, compared to those of control cells treated with non‐fermented extract. Ginseng extract bioconverted by L. mesenteroides showed anti‐inflammatory and anticancer effects. Therefore, bioconverted ginseng extract might have applications in the pharmaceutical and/or functional food industry.     

The effect of enzymatic hydrolysis on the biological properties of Oenothera biennis,Borago officinalis and Nigella sativa seedcake by‐products from oil pressing

The biological properties of ethanolic (50%, v/v) extracts from Oenothera biennis, Borago officinalis, Nigella sativa seedcake before and after enzymatic hydrolysis by alpha‐amylase (EC 3.2.1.1) from Aspergillus oryzae, beta‐glucosidase (EC 3.2.1.21) and beta‐glucanase (EC 3.2.1.6) from Aspergillus niger combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content for O. biennis extract after enzymatic hydrolysis was, respectively, 0.5, 1.5 and 2 times higher in comparison with nonhydrolysed extract. Iron‐chelating and radical‐scavenging activity of O. biennis seedcake extract after hydrolysis (IC₅₀ = 0.076 mg mL^?1 and IC₅₀ = 0.050 mg mL^?1) was at a similar level as that nonhydrolyeed (IC₅₀ = 0.070 mg mL^?1 and IC₅₀ = 0.065 mg mL^?1). The antioxidant activity was two times higher after hydrolysis than before enzymatic hydrolysis of O. biennis seedcake extract. Also strong elastase inhibition activity has been shown to O. biennis seedcake extract before (IC₅₀ = 0.095 mg mL^?1) and after enzymatic hydrolysis (IC₅₀ = 0.07 mg mL^?1), respectively. Oenothera biennis and B. officinalis seedcake extracts before and after hydrolysis have stronger antibacterial activity against Pseudomonas aeruginosa strain in comparison with N. sativa seedcake.     

Quantitation of the homocysteine content in wine

Alcohol consumption has been previously shown to correlate with elevated plasma homocysteine levels, but investigations have not been carried out on the possible availability of this compound in alcoholic beverages such as wine or spirits. Therefore, in this study we investigated the levels of homocysteine in various Bulgarian wines. A total of 36 different Bulgarian wines with known origins were studied. The measured values were in the range of 0.09–0.64 mg l⁻¹ for the tested white wines and in the range of 0.10–1.37 mg l⁻¹ for the red wines. The method used for homocysteine determination was based on RP-HPLC with fluorescent detection after derivatization with N-(2-acridonyl)maleimide. The method was linear in the range of 0.0070–1.35 mg l⁻¹ homocysteine and showed low limits of detection and quantification (LOD = 6 fmol, LOQ = 68 fmol). The within-run precision expressed as relative standard deviation (RSD, %) was 2.2–2.4% and the between-run precision was 2.6–3.9%. Enzyme immunoassay and LC-MS ⁿ analyses were used for confirmation of presence of homocysteine in wine.     

Bioactive compounds,antioxidant activity and sensory properties of Tarhana,a traditional fermented food,enriched with pickling herb (Echinophora tenuifolia L.)

The addition of pickling herb (Echinophora tenuifolia L.; PHET) resulted in increase in the total phenolic and flavonoid contents in Tarhana in both free and bound fractions' extracts. The antioxidant activity of Tarhana containing 2%, 6% and 18% PHET was 81.45–81.72% in bound fraction whereas in free fraction it was up to 88.27% (6% PHET). The gallic acid contents of Tarhana with PHET in free fraction were between 0.49 mg L⁻¹ (10%) and 2.75% (14%) and that in bound fraction varied between 0.36 mg L⁻¹ (10%) and 3.61 mg L⁻¹ (18%). Statistically significant differences (with control) were observed among the contents of individual phenolic compounds in free and bound fractions of Tarhana depending on PHET concentrations. The addition of higher PHET contents in Tarhana showed negative effects hence, a low concentration (2%) of PHET is recommendable for Tarhana with enhanced nutritional properties.     

Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

This study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 10⁸ CFU mL^?1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P < 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt.     

Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey

This is the first study to analyse the profiles of anthocyanin (ACN) and organic acid (OA) and some physico‐chemical properties of pomegranate juices (PJs) obtained from nine registered varieties in Turkey. HPLC analyses revealed that there were significant differences between ACN contents (28–447 mg L^?1) and profiles (P < 0.01). The PJs contain maximum six ACNs, 3‐glucosides and 3,5‐diglucoside of delphinidin, cyanidin and pelargonidin. The major OA in PJs was citric acid (66–74%), followed by malic (6–12%), succinic (5–19%), nonidentified (0–14%) and tartaric acids (0.1–3.7%). Amongst individual OAs, citric acid had the most significant effects on TA (r = 0.9761), pH (r = 0.9208) values and sourness of PJs. As different from literature, results of this study revealed that malic acid contents of authentic PJs could be higher than 1.5 g L^?1. Consequently, ACN and OA profiles could be successfully used in quality control because all PJs have their own typical ACN and OA profiles.     

Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy

The potential of imaging spectroscopy for noncontact sensing of thermal treatments experienced on Japanese kamaboko was investigated. Samples were thermally treated at 100, 120, 140, 160, 180 and 200 °C to core temperatures of 45, 50, 55, 60, 65, 70, 75 and 80 °C and then promptly cooled and imaged in the short‐wave near infrared spectral range of 900–2500 nm. Partial least square (PLS) regression models were developed using the whole spectral range as well as using the most important wavelengths to predict the core temperature (T_C) and thermal history (TH) yielding a reasonable level of accuracy of ( = 0.86 and RMSEP = 3.9 °C) and ( = 0.83 and RMSEP = 0.29 min), respectively. Moreover, a stepwise linear discriminant analysis (LDA) model was developed for identifying samples whose core temperatures reached a threshold of 65 °C. The LDA model yielded overall classification accuracy of 93.75% in both calibration and validation sets. The resulting discrimination function was then applied in a pixel‐wise manner to produce understandable classification maps to exhibit the difference among samples with high accuracy.     

Physical Characterization of Wax/Oil Crystalline Networks

The objective of this research was to evaluate the physical properties of different types of wax/oil systems. Olive (OO), corn (CO), soybean (SBO), sunflower (SFO), safflower (SAFO), and canola (CAO) oils were mixed with sunflower oil wax (SFOW), paraffin wax (PW), and beeswax (BW) at different concentrations (1% to 10%). Results from this study show that the physical properties of wax/oil systems is affected not only by the concentration and type of wax used, but also by the type of oil used. In general, wax/oil systems formulated with SFOW generated crystalline networks with high enthalpies (1 to 22 J/g) and high G ′ values (2 to 6 × 10⁶ Pa) compared with the values obtained for BW and PW. SFOW crystalline networks were characterized by needle‐like crystals independently of the wax concentrations and type of oil used. BW crystalline networks, however, were characterized by different crystal morphologies (needle‐like or spherulites) depending on the wax concentration and type of oil used. PW samples were characterized by a crystalline network formed by needle‐ and platelet‐like crystals. Enthalpy values of BW and PW samples were similar (0.3 to 20 J/g), but BW samples resulted in significantly higher (P < 0.05) G ′ values in the 5% and 10% samples with values of 3.9 × 10⁶ and 6.1 × 10⁵ Pa for 10% BW and PW, respectively.     

Antioxidant capacities vary substantially among cultivars of rabbiteye blueberry (Vaccinium ashei Reade)

Fruits from forty‐two blueberry cultivars, including thirty‐six rabbiteye (Vaccinium ashei Reade), three V. ashei hybrid derivatives and three northern highbush (V. corymbosum L.) standards, were evaluated for their antioxidant activities against peroxyl free radicals (ROO˙), hydroxyl radicals (OH˙), hydrogen peroxide (H₂O₂), superoxide radicals () and singlet oxygen (¹O₂) radicals. The differences in scavenging capacities for these radicals among forty‐two selected blueberry cultivars were significant. Oxygen radical absorbance capacity values ranged from 33.8 to 118.7 μmol Trolox equivalents (TE) g fresh wt^?1, 196.1 to 518.8 μmol TE g dry wt^?1 and 7.1 to 22.2 μmol cm^?2‐surface area. Extracts from fruit of pure rabbiteye had higher levels of scavenging capacities of oxygen species , ¹O₂ and H₂O₂ compared to V. ashei hybrid derivatives and northern highbush blueberry standards. The rabbiteye cultivars ‘Early May’ and ‘Centurion’ had the highest scavenging capacity for the reactive oxygen species, not only for ROO˙ and ˙OH, but also for , ¹O₂ and a strong oxidant, H₂O_2. In contrast, ‘Pink Lemonade’ (pink‐fruited) had the lowest ability to inhibit free radical activity of ROO˙,˙OH, ¹O_2, and H₂O_2.‘Snowflake’ had the lowest scavenging capacity for . Blueberry cultivars with high antioxidant activity and radical scavenging capacity have potential to improve human health and can possibly be used as parents for future blueberry breeding programs to develop new blueberry cultivars with higher antioxidant activity.     

Powdered barley sprouts: composition,functionality and polyphenol digestibility

This study was performed to evaluate the phytochemical composition, in vitro antioxidant capacity, antihyperglycaemic and anti‐inflammatory activities, and simulated gastrointestinal digestion of 7‐day‐old freeze‐dried barley sprouts (BS), one hybrid and one nonhybrid variety: ‘NS565’ (BSNS) and ‘Golozrni’ (BSG), respectively. BSNS expressed significantly higher (P ≤ 0.05) content of total phenols, chlorophyll and carotenoids. Phenolic compounds were the most dominant bioactives in both BSNS and BSG (713.25 and 479.02 mg GAE 100 g^?1 DW, respectively). BSNS possessed significantly higher (P ≤ 0.05) antioxidant capacity, evaluated by DPPH and ABTS assays, and reducing power ( = 0.54 mg mL^?1; IC₅₀^ABTS = 0.79 mg mL^?1; RP_0.5 = 9.35 mg mL^?1). Antihyperglycaemic and anti‐inflammatory activities of BSNS ( = 1.43 mg mL^?1;  = 1.86 mg mL^?1) were also significantly higher (P ≤ 0.05) than BSG ( = 1.97 mg mL^?1;  = 4.40 mg mL^?1). In vitro simulation of gastrointestinal digestion showed higher release of phenolic compounds in intestinal fluid than in gastric fluid.     

Antioxidant,enzyme inhibitory and antiproliferative activity of polyphenolic‐rich fraction of commercial dry ginger powder

Polyphenolic‐rich fraction obtained from locally produced dry ginger powder in Brahmaputra valley, India, and commercially available dry ginger (Zingiber officinale) rhizome powder consisted of [6]‐gingerol (41.9%), [6]‐shogaol (24.3%), 1‐dehydro‐6‐gingerdione (8.6%), [8]‐gingerol (7.2%), [10]‐gingerol (5.1%), [6]‐paradol (5.9%) and [4]‐gingerol (3.6%). Traces of methyl‐[6]‐gingerol and methyl‐[8]‐gingerol (both at 1.8%) were also detected. The fraction exhibited high antioxidant capacity [total phenolics (TP), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA assay)], effectively inhibited isolated digestive enzymes (α‐glucosidase, pancreatic lipase and angiotensin converting enzyme) and inhibited the proliferation of colon (HT29; IC₅₀ of 1.06 ± 0.02 mg mL^?1) and gastric (AGS IC₅₀ of 1.29 ± 0.03 mg mL^?1) adenocarcinoma cells, without affecting the proliferation of their nontransformed counterparts (IC₅₀ > 2.0 mg mL^?1). This case study demonstrates that locally produced and commercially available dry ginger powder from Brahmaputra valley, India, retains numerous food components that may enhance human health.