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phenolic profile, ANTIBACTERIAL,NEUROPROTECTIVE AND CYTOTOXIC PROPERTIES OF THREE ALGERIAN MENTHA SPECIES

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World Journal of Traditional Chinese Medicine 2015年第4期1卷 87-87页

作者： Brahmi Fatiha Guendouze Naima Madani Khodir PhillipeN.Okusa Martin Kiendrebeogo Kamagaju Léocadie Stévigny Caroline Chibane Mohamed Duez Pierre Laboratoire de Biomathématique Biochimie Biophysique et Scientom6trie Université de Bejaia Laboratoire de Pharmacognosie Bromatologie et Nutrition Humaine Université Libre de Bruxelles (ULB) Laboratoire de Biochimie et Chimie Appliquées (LABIOCA) UFR/SVT Université de Ouagadougou Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre Université Akli Mohand Oulhadj Service de Chimie Thérapeutique et de Pharmacognosie Faculté de Medecine et de Pharmacie Université de Mons(UMONS)

This study was designed to evaluate the antibacterial(direct effect and reversal of antibiotics-resistance),neuroprotective(acetylcholinesterase and carboxylesterase inhibition)and cytotoxic(MTT assay on 2 human cancer cell lines)properties of three Mentha species[*** L.(MP),***(L.)Huds(MR),and *** L.(MS)]harvested in Bejaia(Algeria).The phenolic

关键词： MR MS phenolic profile ANTIBACTERIAL,NEUROPROTECTIVE AND CYTOTOXIC PROPERTIES OF THREE ALGERIAN MENTHA SPECIES

Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method

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Food Bioscience 2022年第4期48卷 199-206页

作者： M.Guldas H.Demircan I.Cakmak R.A.Oral E.Yildiz O.Gurbuz H.Tosunoglu F.Cavus H.Sen Department of Nutrition and Dietetics Faculty of Health SciencesBursa Uludag UniversityBursaTurkey Department Food Engineering Faculty of Engineering and Natural SciencesBursa Technical UniversityBursaTurkey Beekeeping Development-Application and Research Center-AGAM Bursa Uludag UniversityBursaTurkey Department of Animal Sciences Faculty of AgricultureBursa Uludag UniversityBursaTurkey Department of Food Processing Keles Vocational SchoolBursa Uludag UniversityBursaTurkey Department of Food Engineering Faculty of AgricultureBursa Uludag UniversityBursaTurkey Republic of Turkey Ministry of Agriculture and Forestry Central Research Institute of Food and Feed Control BursaTurkey Esentepe Mah. Tornaci Sok.No:48Daire:2Nilufer16130BursaTurkey

The functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate,orange and black carrot *** natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture,pH,free acidity and HMF(Hydroxymethylfurfuraldehyde)content and the quality of the functional honeys obtained was *** to TPC contents,the antioxidant values of the honeys were increased 5.00-31.50,16.09-53.96 and 21.18-39.72%by enrichment of orange,pomegranate,and black carrot *** acid in pomegranate honey(14.52%)and chlorogenic acid in black carrot honey(27.01%)were determined as antioxidant components increased by *** enrichment process also led to an increase in the bioaccessibility *** increased antioxidant activity of functional honeys(DPPH)was verified by a high negative correlation value(R=􀀀0.9103)and decreasing IC50 ratios in the opposite direction.

关键词： Functional honey Natural enrichment Antioxidant activity In-vitro digestion HMF phenolic profile

phenolic and nutritional profiles,and antioxidant activity of grape pomaces and seeds from Lacrima di Morro d’Alba and Verdicchio varieties

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Food Bioscience 2023年第3期53卷 2731-2740页

作者： Doaa Abouelenein Ahmed M.Mustafa Giovanni Caprioli Massimo Ricciutelli Gianni Sagratini Sauro Vittori School of Pharmacy University of CamerinoCHemistry Interdisciplinary Project(CHIP)via Madonna delle Carceri62032CamerinoItaly Department of Pharmacognosy Faculty of PharmacyZagazig UniversityZagazig44519Egypt

Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may be due to the geographic regions and wine ***,phenolic,antioxidant,macro-and micro-nutritional composition of wine waste(pomace and seed)originating from Lacrima di Morro d’Alba red grape variety and pomace of Verdicchio white variety were evaluated for the first ***-MS/MS analysis showed the presence of 32 phenolic *** phenolic profile was different in pomace of both varieties:white grape pomaces showed the predominance of flavan-3-ols,while anthocyanins were predominant in red *** seeds and pomace of Lacrima di Morro d’Alba,catechin and epicatechin are representative com-pounds in red grape seeds,while malvidin-3-galactoside and petunidin-3-glucoside are the most abundant compounds in pomace of all *** TPC and antioxidant activities determined by UV-vis spectro-photometer were observed in seed *** dietary fibers,polyunsaturated fatty acids,minerals and protein contents were observed in all *** byproducts of both grape varieties appeared to be a good source of phenolic and nutritional compounds;therefore,they could be a cheap alternative for phenolics production and development of new functional foods.

关键词： Lacrima di Morro d’Alba Red grape variety White grape variety Verdicchio Grape pomace Grape seeds phenolic profile Nutritional profile Antioxidant

A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye:Antioxidant activity,in vitro bio-accessibility,and sensory characteristics

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Food Bioscience 2023年第3期53卷 2098-2106页

作者： Zehra Mertdinç Elif Feyza Aydar Ílayda Hızır Kadı Evren Demircan Sibel Koca Çetinkaya Beraat Özçelik Department of Food Engineering Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityMaslakTR-34469IstanbulTurkey Bioactive Research&Innovation Food Manufac.Indust.Trade Ltd. Katar StreetTeknokent ARI-3B110Sarıyer34467IstanbulTurkey

The plant-based food market is expanding and demand for novel plant-based milk alternatives is *** to conventional milk,lower protein content,and lower sensory acceptance are some of the challenges of the plant-based milk alternative *** research aimed to develop novel plant-based milk from two different local pistachio varieties grown in Antep and Siirt,Türkiye that would be higher in protein,unsaturated fatty acids,and phenolic compounds,and have superior taste and sensory *** content,fatty acid composition by gas chromatography,phenolic profile by high-pressure liquid chromatography,total phenolic content,and antioxidant activity by spectrophotometric method,and in vitro gastrointestinal digestion along with sensory characteristics by quantitative descriptive test were *** protein contents of the prepared pistachio milk were 3.78%and 3.09%for Antep and Siirt varieties of pistachio milk,*** most abundant fatty acid was oleic acid and the most abundant phenolic compounds were catechin and gallic ***,the bio-accessibilities of total phenolic content were 201%and 213%and the bio-accessibility of total antioxidant activity was 200%and 205%for plant-based milk of Antep and Siirt pistachio,*** overall sensory acceptance scores of the prepared pistachio milk were 5.6-7/*** findings indicated that plant-based milk substitutes prepared from Antep and Siirt pistachio were higher in protein,had highly bio-accessible phenolic content,and overall accepted in terms of sensory except color challenges.

关键词： Novel plant-based milk alternative Pistachio milk Fatty acid phenolic profile Bio-accessibility Antioxidant activity

Bioactive compounds of deep eutectic solvents extracts of Hypericum perforatum L.:Polyphenolic-organic acid profile by LC-MS/MS and pharmaceutical activity

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Food Bioscience 2022年第5期49卷 690-700页

作者： Sinan Bayram Naciye Kutlu Yusuf Can Gerçek Saffet Çelik Nesrin Ecem Bayram Department of Medical Services and Techniques Vocational School of Health ServicesBayburt University69000CenterBayburtTurkey Department of Food Processing Aydıntepe Vocational CollegeBayburt University69500AydıntepeBayburtTurkey Department of Biology Faculty of ScienceIstanbul University3116BeyazıtIstanbulTurkey Centre for Plant and Herbal Products Research-Development 34134IstanbulTurkey Technology Research and Development Application and Research Center Trakya UniversityEdirneTurkey

Deep eutectic solvents(DESs)are known as environmentally-friendly solvents that have emerged as an alternative to conventional organic solvents in recent *** this study,the effects of ten different DESs on the extraction of bioactive components from the Hypericum perforatum were *** phenolic content,total flavonoid content,phenolic profile(32 phenolics),organic acid profile(52 organic acids),as well as antioxidant and antimicrobial activities of *** extracts prepared using DESs and ultrasonic-assisted extraction method were *** phenolic,total flavonoid content,and antioxidant activities of extracts were determined between 3.10±0.86-16.64±2.09 mg GA/g,0.02±0.00-12.29±0.30 mg QE/g,and 8.40±0.50-44.78±2.66 mg TE/g,***2(choline chloride:ethylene glycol)and DES7(choline chloride:lactic acid)demonstrated higher extraction success than other DESs for extracting phenolics and organic acids,*** prepared using organic acid as hydrogen bond donor were found to have an antibacterial effect against all bacterial ***,the inhibitory effect against yeast-like fungi was observed in a narrower ***,the results from principal component analysis also confirmed that the type of solvent used for extraction has a significant influence on the phenolics,organic acid,and other *** a result,it was seen that DES components directly affect the extraction efficiency of target compounds from *** is a first and original report about use of DESs in extracting different bioactive components from ***.

关键词： Deep eutectic solvent(DES) Green technology Antimicrobial activity phenolic profile Antioxidant activity Organic acid

phenolic compounds of green tea: Health benefits and technological application in food

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Asian Pacific Journal of Tropical Biomedicine 2016年第8期6卷 709-719页

作者： Jose Manuel Lorenzo Paulo Eduardo Sichetti Munekata Meat Technological Center of Galicia Galicia Street No.4 Parque Tecnolgico de Galicia San Cibrao das Vinas Department of Food Engineering Faculty of Animal Science and Food Engineering University of Sao Paulo

Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing *** this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.

关键词： phenolic profile Healthy Neurodegenerative diseases Extraction of polyphenols Antioxidant mechanism Food stability