Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antioxidant capacity, using three different methods (DPPH
, FRAP and ABTS
+
). For the total phenolic ...content measured by the Folin–Ciocalteu method, three groups, having <100, 200–500 and >1000
mg GAE/100
g FW, were clearly distinguishable. Andean blackberry, capulí cherry peel and banana passion fruit were classified in the third group, with concentrations of 2167, 1494 and 1010
mg of GAE/100
g FW, respectively. Antioxidant capacity analyses revealed the same classes. FRAP and ABTS
+
gave comparable results and were highly correlated (
y
=
0.691
x
+
6.78;
r
2
=
0.908). Spectrophotometric measurements showed that the Andean blackberry and capulí peel but not banana passion fruit contained high levels of anthocyanins (
λ
max
=
520
nm).
Extracts with antioxidant compounds were obtained from residues of blackberries (Rubus fruticosus L.) through pressurized liquid extraction (PLE). The influence of solvent type (water, acidified ...water pH=2.5, ethanol and ethanol+water 50% v:v) and temperature (60, 80 and 100°C) on global yield (X0), total phenolics (TP), monomeric anthocyanins (MA) and antioxidant activity (AA) (by DPPH and ABTS) of the extracts was evaluated. Moreover, anthocyanins were identified and quantified by UHPLC-QToF-MS e UHPLC-UV-Vis, respectively. The best PLE condition was compared to conventional extractions (Soxhlet and maceration). Results showed positive influence of temperature on global yield, TP and AA. Ethanol+water as solvent at 100°C was chosen as the best PLE condition, providing TP=7.36 mgGAE/g fresh residue, MA=1.02mg C3GE/g fresh residue, AA=76.03μmol TE/g fresh residue and X0=6.33%. Excepting MA, all other results were over those of conventional extractions. Four anthocyanins were identified by UHPLC in the extracts, and their higher yields were achieved with acidified water as solvent at 60 and 80°C. PLE has proved to be a promising alternative to recover bioactive compounds from blackberry residues, as well as other food by-products.
•Pressurized liquids are able to recover phenolics and anthocyanins faster than conventional low pressure methods.•Both temperature and solvent type had significant effect on the antioxidant activity of the PLE extracts.•The recovery of phenolics is enhanced at high temperatures.•Two major and two minor anthocyanins were identified in the PLE extracts and quantified through UHPLC.•The PLE extract obtained with ethanol+water (1:1) at 100°C had higher quality than those obtained by conventional methods.
This study intends to develop novel two antimicrobial phenolic chitosan Schiff bases (I) and (II) via coupling of chitosan with Indole-3-carboxaldehyde and 4-dimethylaminobenzaldehyde, respectively, ...for boosting the antimicrobial activity of native chitosan. The alterations in the chemical structure and morphology of the Schiff bases were verified using FT-IR, electronic spectrum analysis, and SEM, whereas the thermal properties were investigated by TGA and DSC instruments. The results obtained from the potentiometric analysis referred that the degrees of substitution were 1.15 and 12.05% for Schiff bases (I) and (II), respectively. The antimicrobial activities of Schiff base (I) were significantly augmented more than Schiff base (II) and chitosan. Minimum inhibitory concentration (MIC) of Schiff base (I) was perceived at 50 µg/ml against tested microorganisms except for B. cereus and C. albicans. The highest concentration of Schiff base (I) could inhibit the growth of Gram-positive up to 99%. However, Schiff base (II) recorded the maximum inhibition rate versus Gram-positive approximately 82%. The cytotoxicity of the developed materials was estimated by MTT assay that substantiated their safety to fibroblast cells. The findings emphasized that the developed Schiff bases might be implemented as antimicrobial contenders to pure chitosan for treatments of wound infections.
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Phenol and its derivatives from various man-made activities pose threats to public health and aquatic ecosystems. A number of technologies (e.g., adsorption, oxidation, and biological ...methods) have been proposed and tested to remove phenolic compounds from waste water. Among these technologies, membrane separation is considered one of the most efficient tools for abating phenolic compounds from waste water because of low capital cost, easy scalability, and ecofriendly production with the lowest emission of noxious compounds. In this review, we aim to address the potent role of membrane technology by evaluating its performance in separating various phenolic compounds from industrial effluents.
The olive mill waste water (OMWW) are effluents issues issued from the extraction of olive oil, these effluents are cloudy-looking liquids with a reddish-brown color, their pH varies from 4 to 5. ...They are very rich in polyphenols, which cause causes many environmental problems, such as water pollution, Currently, on an industrial scale, there is no reliable, and efficient, and less expensive technique for OMWW treatment., indeed, OMWW are evaporated in watertight basins or discharged into watercourses. several Several techniques have been studied to treat these industrial effluents,. The objective of our this work was to compare these studies to conclude formulate the recommendations that can be adopted for an effective and cheaper treatment of these effluents which constitute a major environmental problem for water resources,. iIndeed, it can be concluded that it’s it is very difficult to de treat OMWW by conventionnels conventional methods due to its non-biodegradability and high cost of the others methods like distillation and oxidations are very expensive. In the end, we have it was concluded that for a better OMWW treatment, it is necessary to start firstly by the adsorption of phenolic compounds which are responsible for the non-biodegradability of OMWW while using cheaper adsorbents namely clays, bioadsorbnats bio-adsorbents or apatites, then dilute the OMWW with domestic wastewater, .indeed, tThe dilution of OMWW by urban wastewater leads to good mineralization of organic matter by enriching the medium with microorganisms, which facilitates the elimination of the organic load and then we use the usual techniques as a plant filter or Aactive sludge for mixture treatment.
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•Laccase was loaded on a novel support using macromolecular crosslinking agent.•Immobilized laccase was applied to phenolic compounds biodegradation.•Immobilized laccase showed higher ...enzyme loading, activity retention.•Immobilized laccase displayed superior enzymatic properties.•Immobilized laccase showed high biodegradation in a wider temperature and pH range.
In this work, an efficient biocatalyst immobilized on magnetic nanoparticles modified by amino-functionalized ionic liquid using dialdehyde starch as cross-linker (Fe3O4-NIL-DAS) was fabricated. It was found that activity retention (73.7%), immobilization efficiency (85.8%) and storage stability (>80% of initial activity retained after 30 days) of laccase immobilized on Fe3O4-NIL-DAS (Fe3O4-NIL-DAS@lac) were improved significantly. Moreover, the immobilized laccase could effectively remove phenolic compounds (phenol, 4-chlorophenol and 2,4-dichlorophenol) in a wider temperature and pH range, exhibiting maximum removal efficiencies with 86.1%, 93.6% and 100% for phenol, 4-chlorophenol and 2,4-dichlorophenol, respectively, and high stability was confirmed by retention of 83.5% of the initial activity after six cycles. Fe3O4-NIL-DAS and Fe3O4-NIL-DAS@lac were characterized by transmission electron microscopy, energy dispersive spectrometer, zeta potential analysis, Fourier transform infrared spectroscopy, thermogravimetric analysis, X-ray diffraction analysis, magnetic hysteresis loops, circular dichroism and etc. Research results indicated that a novel and efficient strategy for enzyme immobilization to biodegrade phenolic compounds was developed.
•Citrullus lanatus in association to acidovorax citrulli produces phenolic compounds.•Acidovorax citrulli biosynthesize volatile organic compounds.•Phenylethyl alcohol is detected in the bacterial ...fruit blotch.•Chemometric analysis differentiates healthy from infected watermelon.
Acidovorax citrulli is the causative agent for bacterial fruit blotch in melons and watermelons. This disease causes several problems in the production and consumption of watermelon. The knowledge of the chemical profile of the interaction between the bacteria and the fruit can help in the adoption of measures to control this disease. Thus, this study investigated the volatile organic compounds (VOCs) in the fruit and seed of infected and healthy watermelon. In the present study, we used headspace-solid phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). Chemometric analysis, Hierarchical cluster analysis (HCA) and Principal component analysis (PCA), was used and the results show that this technique associate to GC–MS can be used to differentiate healthy from infected samples. Phenylethyl alcohol was produced by bacteria cultivated in vitro as well as in infected fruits and healthy and infected seeds. Therefore, detection of some phenolic compounds (phenol, benzyl alcohol, p-cresol and 2-mehoxy-phenol), acetoin and 2,3-butanediol was observed in the infected samples, which indicated the presence of a possible defense mechanism against infection.
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Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an ...array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to stabilize oxidative process and extend the ...shelf life of such products; however, the negative impact on health may impose a risk to consumers. Natural antioxidants, extracted from several vegetable sources, have been considered an attractive alternative for this conflicting situation. Phenolic compounds are minor components in herbs, spices, tea and fruits that display potential application against the progression of lipid and protein oxidation and their consequences for meat quality, which can even overcome the protective effect of synthetic compounds. This review aims to discuss the mechanisms associated to lipid and protein oxidation and their implications on meat quality attributes and provides recent data regarding the application of natural antioxidants in sheep and goat meat products, which have a high susceptibility to oxidative processes compared to other red meats.
•This review explore the use of natural antioxidants (NAOX) in sheep and goat meat and meat products.•Sheep and goat meat are prone to oxidative processes due to its composition.•NAOX can prevent oxidation and sensory changes in sheep and goat meat and meat products.•NAOX hindered lipid oxidation even after novel approaches such as irradiation.•Application of NAOX in sheep and goat meat need more scientific information.
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•Phenolics and organic acids increased in wines of unripe grapes and shorter maceration.•Proanthocyanidins and flavonoids increased in wines of mature grapes with longer ...maceration.•Wines from overripe grapes are more stable and contain more galacturonic acid.
Touriga Nacional is a well-adapted Portuguese grape variety in São Francisco River Valley (northeastern Brazil). Nevertheless, it has only been indicated to short-term consumption because of the lack of chemical stability, which is attributed to low grape acidity and incomplete phenolic maturity. Therefore, we used Ultra-Performance Liquid Chromatography coupled High-resolution Mass Spectrometry, Nuclear Magnetic Resonance and chemometrics (PCA and PLS-DA) to evaluate the grape maturity and maceration time on chemical composition of wines from two harvest seasons. Moreover, we investigated how these experimental factors could affect their chemical stability. Grapes maturity showed to be the main effect. Overall, phenolic acids and short-chain organic acids were found to be at higher levels in wines produced with unripe grapes from February and shorter maceration time (p < 0.05). Proanthocyanidins and other flavonoids were increased in wines macerated for longer time using overripe grapes harvested in July. Furthermore, stable wines were made from overripe grapes, which contained more galacturonic acid.
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