Extraction,optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant,antidiabetic and antihypertensive properties

The objectives of this study were to examine varying extraction conditions of Thymus vulgaris L. as related to phenolic content and profiles of the extracts and their antioxidant, antihypertensive and antidiabetic properties. Phenolics were extracted under various conditions pertaining to free and bound phenolics, solvent type and combination of extraction time and temperature, and these extracts were evaluated in terms of their antioxidant activities and inhibitory activities of angiotensin‐converting enzyme (ACE), α‐glucosidase and α‐amylase. The acetone–water solvent mixture (1:1; v/v) produced the extract with the greatest phenolic content, antioxidant activity and inhibitory activities of ACE and α‐glucosidase. The optimal extraction temperature for maximum phenolic content and antioxidant activity associated with methanol extraction was 60 °C, whereas a lower temperature at 40 °C was required to maximise inhibitory activities for ACE, α‐glucosidase and α‐amylase. An inverse relationship was seen between antioxidant and glucosidase inhibitory activities vs. the ACE and α‐amylase inhibitory activities, which suggests the need for extractions to be directed to specific bioactivities of thyme extracts. Generally, the results indicate major differences in phenolic profiles among the tested extraction conditions with thymol as the predominant phenolic seen in most extractions, while gallic acid, rosmarinic acid or diosmin also predominated in other extracts. Extracts with the same predominant phenolic compound and similar phenolic content showed major disparities in their ACE, glucosidase and α‐amylase inhibitory activities, indicating that the major phenolic profiles of thyme extracts may not be necessarily related to the degree of inhibition of ACE, glucosidase and α‐amylase enzymes.     

Modeling moisture sorption isotherms in roasted green wheat using least square regression and neural-fuzzy techniques

Roasted green wheat at moisture content from 0.052 to 0.25 (decimal d.b.) and temperatures from 25 to 43 °C was used to model moisture sorption isotherms using conventional non-linear least square regression (NLR) and neural-fuzzy (NF) techniques. The results showed that neural-fuzzy techniques provided a better fit than conventional least square regression with: R² = 0.99 and 0.97, RMSE = 0.01 and 0.0038, E% = 1.01 and 5.9 and SSE = 0.0008 and 0.009, for NF and NLR techniques, respectively. Differential enthalpy decreased from 477.9 kJ/kg at 0.052 (decimal d.b. mc) to 44.7 kJ/kg at 0.25 (decimal d.b. mc) and entropy decreased from 1.16 kJ/kg K at 0.052 (decimal d.b. mc) to 0.014 kJ/kg K at 0.25 (decimal d.b. mc). A linear plot between enthalpy and entropy showed that compensation exists. The isokinetic temperature T_β was 376.13 K which was larger than the harmonic mean temperature T_hm = 307.31 K, showing that the water sorption was entropy-driven. The free energy change ΔG was positive (+38.42 kJ/kg) indicating a non-spontaneous water sorption process.     

Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light

Peanut allergy represents one of the most severe IgE-mediated reactions with food, but to date, the only effective way to prevent peanut allergy is total avoidance. If allergens could be mitigated during food processing before a product reaches the consumer, this would substantially lessen the food allergy problem. The efficacy of pulsed ultraviolet light (PUV), a novel food processing technology, on reducing peanut allergens, was examined. This study revealed for the first time that PUV was also capable of deactivating Ara h 2, the most potent allergenic protein of peanut. Protein extracts from raw and roasted peanuts were treated for 2, 4, and 6?min and peanut butter slurry was treated for 1, 2, and 3?min in a Xenon Steripulse XL 3000? PUV system. The distance from the central axis of the lamp was varied at 10.8, 14.6, and 18.2?cm. The SDS?CPAGE showed a reduction in the protein band intensity for Ara h 1, Ara h 2, and Ara h 3 at the energy levels ranging from 111.6 to 223.2?J/cm². Reduction of the protein band intensity for peanut allergens increased with treatment time but decreased with increased distance from the PUV lamp. The ELISA for peanut extracts and peanut butter slurry showed a reduction in IgE binding of up to 12.9- and 6.7-folds, respectively, compared to control.     

Occurrence,types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants

ABSTRACT

Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nutritional consequences resulting from the binding between certain phenolic compounds and the macronutrient and micronutrient constituents of foods. The goal of this review is to provide a summary of studies investigating endogenous phenolic interactions with major components in food systems, including carbohydrates, proteins, lipids, minerals and vitamins, with a focus on the phenolic compounds and nutrients in oil-bearing plants. Another major objective is to provide a comprehensive overview of the chemical nature of phenolic interactions with food constituents that could affect the quality, nutritional and functional properties of foods. Such information can assist in the discovery and optimization of specific phenolic complexes in plant-based foods that could be utilized towards various applications in the food, nutraceutical and pharmaceutical industries.     

Verification of unified effective stress theory based on the effect of moisture on mechanical properties of fiber reinforced unsaturated soil

The unified effective stress theory based on suction stress (SSCC theory) enables the characterization of soils under both saturated and unsaturated conditions with one closed-form relationship. This study provides experimental verification of this theory through the unconfined compressive strength test (UCS) and indirect tensile test strength (ITS) on silty clay soil stabilized with fiber. A series of matric suction, ITS, and UCS tests were conducted to validate the SSCC theory through the representation of the results of ITS and UCS tests in terms of mean total stress (p) versus deviatoric stress (q) and mean effective stress (p`) versus deviatoric stress (q). The results of the validation procedures showed that the SSCC theory is applicable and valid at a range of 6%–16% of water content on the silty clay and the silty clay fiber-reinforced soils. There is a small fluctuation in the increase of ITS and UCS values with increasing fiber content due to randomly oriented distribution of the fiber. The addition of glass fiber does not significantly affect the capacity of water retention of the soil. It improves the condition of the mechanical soil properties at the end of construction more than of the effective stress condition.