• antioxidant activity
• bottle storage
• chestnut staves
• phenolic compounds
• spirit beverages

• Wine/analysis
• Antioxidants/chemistry
• Antioxidants/analysis
• Phenols/analysis
• Phenols/chemistry
• Phytochemicals/chemistry
• Phytochemicals/analysis
• Food Storage
• Chromatography, High Pressure Liquid
• Time Factors
• Chemical Phenomena

• POCI-01-0145-FEDER-027819 Fundação para a Ciência e Tecnologia

• Bougainvillea spectabilis
• antioxidant activity
• edible flowers
• ham
• sensory analysis

• Flour blend
• Functional food
• Functional properties
• Health food
• Mixed flour
• Nutritional improvement

• Flour/analysis
• Carthamus tinctorius/chemistry
• Food Handling/methods
• Nutritive Value
• Triticum/chemistry
• Food Ingredients/analysis
• Phenols/analysis
• Minerals/analysis
• Minerals/chemistry
• Flavonoids/analysis

• medicinal plants
• medicinal tea
• microencapsulation
• phenolic compounds
• phytotherapy
• radical scavenger

• Echinacea purpurea root extract
• Chromium (VI)
• Hepatotoxicity
• Histopathology/ultrastructural examination
• Oxidative stress/inflammation/apoptosis

• Animals
• Oxidative Stress/drug effects
• Rats, Wistar
• Chromium/toxicity
• Plant Extracts/pharmacology
• Rats
• Echinacea/chemistry
• Male
• Liver/drug effects
• Plant Roots

• Alexandria University

• Verbascum sinaiticum
• ADMET
• antimicrobial
• essential oil
• molecular docking
• radical scavenging

• Humans
• Antioxidants/chemistry
• Oils, Volatile/chemistry
• Verbascum
• Molecular Docking Simulation
• Plant Extracts/pharmacology
• Plant Extracts/chemistry
• Anti-Infective Agents/pharmacology
• Anti-Infective Agents/chemistry
• Anti-Bacterial Agents/chemistry
• Microbial Sensitivity Tests

• antioxidant activity
• bioactive compound
• carotenoids
• functional foods
• phenolics

• 1,2,3-Triazoles
• Anti-tumor
• Breast cancer
• Ciprofloxacin
• Glioblastoma
• Huisgen 1,3-dipolar cycloaddition
• Non-small cell lung cancer

• bioactive compound
• caffeic acid
• carotenoids
• functional foods
• phenolics
• vitamin C
• β-cryptoxanthin

• antioxidant activity
• fiber-rich powders of artichoke (FRPA)
• functional biscuit
• pea fiber
• polyphenols
• shelf life

• Cynara scolymus
• Antioxidants
• Polyphenols/analysis
• Phenols/analysis
• Dietary Fiber/analysis

• Alcabiscuit-28-I-ID00181 Economic Development Agency for La Rioja

• antioxidant activity
• bound phenolic compounds
• corn silk
• isolation
• optimization
• structure identification

• Jiangsu Provincial Key Research and Development Program
• Agro-Product Quality Safety Risk Assessment of Ministry of Agriculture of the People's Republic of China

• antimicrobial
• antioxidant
• edible mushroom
• healthy meat products
• meat replacement
• pink oyster
• plant-based foods
• roselle

• cereal bran
• fiber bound antioxidants
• green tea infusion
• response surface methodology

• Antioxidants/chemistry
• Dietary Fiber/analysis
• Edible Grain/chemistry
• Phenols/chemistry
• Tea/chemistry

In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage.

Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.

• Aesculus/chemistry
• Antioxidants/analysis
• Food Ingredients/analysis
• Food Preservation
• Molecular Structure
• Nuts/chemistry
• Oxidation-Reduction
• Phenols/analysis
• Phenols/chemistry
• Time Factors
• Wine/analysis

Red wine pomace products (WPP) have antimicrobial activities against human pathogens, and it was suggested that they have a probable anti-Listeria effect. This manuscript evaluates the intestinal cell monolayer invasive capacity of Listeria monocytogenes strains obtained from human, salmon, cheese, and L. innocua treated with two WPP (WPP-N and WPP-C) of different polyphenol contents using Caco-2 and SW480 cells. The invasion was dependent of the cell line, being higher in the SW480 than in the Caco-2 cell line. Human and salmon L. monocytogenes strains caused cell invasion in both cell lines, while cheese and L. innocua did not cause an invasion. The phenolic contents of WPP-N are characterized by high levels of anthocyanin and stilbenes and WPP-C by a high content of phenolic acids. The inhibitory effect of the WPPs was dependent of the strain and of the degree of differentiation of the intestinal cells line. The inhibition of Listeria invasion by WPPs in the SW480 cell line, especially with WPP-C, were higher than the Caco-2 cell line inhibited mainly by WPP-N. This effect is associated with the WPPs’ ability to protect the integrity of the intestinal barrier by modification of the cell–cell junction protein expression. The gene expression of E-cadherin and occludin are involved in the L. monocytogenes invasion of both the Caco-2 and SW480 cell lines, while the gene expression of claudin is only involved in the invasion of SW480. These findings suggest that WPPs have an inhibitory L. monocytogenes invasion effect in gastrointestinal cells lines.

• Caco-2
• E-cadherin
• Listeria monocytogenes
• SW480
• claudin
• occludin
• polyphenols
• red wine pomace
• virulence

• Electrochemistry
• Oxidation
• PLS
• Polyphenols

Cucumis prophetarum is traditionally used to treat liver and lung disorders, heart failure, diarrhea, gonorrhea, skin infections, intestinal problems and cancer. In the present work, the isolation of two novel compounds along with their antibacterial and antioxidant activities is reported for the first time.

Silica gel column chromatography was applied to separate constituents of the roots of C. prophetarum. The structures of isolated compounds were established using ¹H NMR, ¹³C NMR, DEPT-135, COSY, HSQC and HMBC. Agar well diffusion, DPPH assay and ferric thiocyante methods were used for antibacterial, radical scavenging and anti-lipid peroxidation activities, respectively. AutoDock Vina open source program was used for molecular docking analysis.

Evaluation of the in vitro antibacterial activity of the constituents against S. aureus, B. subtilis, E. coli and S. thyphimurium revealed that the hexane extract were active against E. coli with IZ of 15.0 ± 1.41 mm, whereas an IZ of 14.6 ± 1.70 mm for MeOH extract was observed against S. aureus. Compound 1 displayed IZ of 13.6 ± 0.94 mm against E. coli and curcurbiatin 2 showed activity against B. subtilis with IZ of 13.3 ± 0.54 mm. The molecular docking analysis showed that cucurbitacins 2 and 3 have binding energy of -6.7 and -6.9 kcal/mol, respectively. The methanol and the hexane extracts of the roots of C. prophetarum inhibited DPPH radical by 70.4 and 63.3% at 100 µg/mL, respectively. On the other hand, the methanol extract inhibited lipid peroxidation by 53.0%.

The present study identified five compounds from the root extracts of C. prophetarum, of which two are novel cucurbitacins (1, 2). The in vitro antibacterial activity of the hexane and methanol extracts was better than the activity displayed by the isolated compounds. This is probably due to the synergistic effects of the constituents present in the root extract. The in silico molecular docking study results showed that, compounds 2 and 3 have minimum binding energy and have good affinity toward the active pocket, thus, they may be considered as good inhibitor of DNA gyrase B. Furthermore, the “drug-likeness” and ADMET prediction of compounds 2–5 nearly showed compliance with the Lipinski rule, with good absorption, distribution, metabolism, and excretion generally. The radical scavenging and anti-lipid peroxidation activities of the extracts were better than the isolated compounds. This is attributed to the presence of phenolics and flavonoids as minor constituents in the extracts of these species. Therefore, the in vitro antibacterial activity and molecular docking analysis suggest the potential use of the isolated compounds as medicine which corroborates the traditional use of the roots of C. prophetarum.

The online version contains supplementary material available at 10.1186/s13065-021-00758-x.

• Antibacterial
• Antioxidant
• C. prophetarum
• Docking studies

• Citrullus lanatus
• lycopene
• nanostructured lipid carriers
• stability
• watermelon

• Antioxidant activity
• Folin–Ciocalteu
• Hydrogen atom transfer
• Single electron transfer
• Spectrophotometry

A new active coating was developed by using Cucumis metuliferus fruit extract as antioxidant additive with the aim of obtaining an easy way to functionalize low-density polyethylene (LDPE) films for food packaging applications. Thus, an extraction protocol was first optimized to determine the total phenolic compounds and the antioxidant activity of CM. The aqueous CM antioxidant extract was then incorporated into cellulose acetate (CA) film-forming solution in different concentrations (1, 3 and 5 wt.%) to be further coated in corona-treated LDPE to obtain LDPE/CA-CM bilayer systems. CA and CA-CM film-forming solutions were successfully coated onto the surface of LDPE, showing good adhesion in the final bilayer structure. The optical, microstructural, thermal, mechanical and oxygen barrier performance, as well as the antioxidant activity, were evaluated. The active coating casted onto the LDPE film did not affect the high transparency of LDPE and improved the oxygen barrier performance. The antioxidant effectiveness of bilayer packaging was confirmed by release studies of Cucumis metuliferus from the cellulose acetate layer to a fatty food simulant. Finally, the LDPE/CA-CM active materials were also tested for their application in minimally processed fruits, and they demonstrated their ability to reduce the oxidation process of fresh cut apples. Thus, the obtained results suggest that CA-CM-based coating can be used to easily introduce active functionality to typically used LDPE at industrial level and enhance its oxygen barrier, without affecting the high transparency, revealing their potential application in the active food packaging sector to extend the shelf-life of packaged food by prevention of lipid oxidation of fatty food or by prevention fruit browning.

• Cucumis metuliferus
• LDPE
• active packaging
• antioxidant activity
• bilayer packaging
• cellulose acetate
• coating
• extraction

A wheat bran oily extract obtained with supercritical carbon dioxide at 25.0 ± 0.1 MPa and 40 ± 2 °C has been analyzed in order to determine some valuable bioactive compounds as alkylresorcinols, α-linolenic acid, steryl ferulates, tocopherols and phenolic compounds, which levels were around 47, 37, 18, 7 and 0.025 mg/g oily extract, respectively. To our knowledge, this is the first time that the presence of steryl ferulates has been observed in a supercritical fluid extract of wheat bran and that γ-tocopherol has been described in wheat bran oily extracts. Other common quality parameters, directly correlated with oxidative degradation, were also evaluated. Acidity values around 15% oleic acid were detected, while low levels of hydroperoxides (around 2.4 meq O₂/kg) and very low levels of hexanal (0.21 ppb) were found. Composition of the wheat bran oily extract was stable during 155 days of storage at 21 °C and darkness, and only a slight decrease in alkylresorcinols and tocopherols contents (13% and 20%, respectively) was observed. These results indicated an attractive potential of the obtained oily extract for industrial applications as food ingredients, nutraceuticals, and others.

• alkylresorcinols
• antioxidants
• phenolic compounds
• steryl ferulates
• storage
• supercritical fluid extraction
• tocopherols
• wheat bran oily extract

Vernonia amygdalina is traditionally used in Ethiopia to treat various diseases. This prompted us to isolate bioactive compounds from the flowers of this plant. The CHCl₃ extract after silica gel column chromatography has led to the isolation of two compounds identified as tricosane (1) and vernolide (2), while the acetone extract furnished isorhamnetin (3) and luteolin (4). The acetone extract and isorhamnetin significantly scavenged the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by 91.6 and 94%, respectively. It was also shown that the acetone extract and isorhamnetin inhibited lipid peroxidation by 74 and 80%, respectively. The extracts and isolated compounds were also evaluated for their antibacterial activity with the CHCl₃ extract and vernolide showing strong activity against S. aureus with an inhibition zone of 21 and 19 mm, respectively. On the other hand, the acetone extract and isorhamnetin were active against all bacterial pathogens tested. The work presented herein has demonstrated that vernolide and isorhamnetin had antibacterial activity. The antioxidant activity displayed by the flowers of V. amygdalina is accounted to the presence of isorhamnetin. Therefore, the biological activities displayed by the extracts and isolated compounds from this plant corroborate the traditional uses of this plant by the local people against various diseases.

• Herbal
• fingerprints
• standardization

• Alloxan
• Animals
• Anti-Inflammatory Agents/isolation & purification
• Anti-Inflammatory Agents/pharmacology
• Antineoplastic Agents, Phytogenic/isolation & purification
• Antineoplastic Agents, Phytogenic/pharmacology
• Antioxidants/isolation & purification
• Antioxidants/pharmacology
• Benzothiazoles/chemistry
• Biomarkers/blood
• Biphenyl Compounds/chemistry
• Blood Glucose/drug effects
• Blood Glucose/metabolism
• Carrageenan
• Cell Proliferation/drug effects
• Diabetes Mellitus, Experimental/blood
• Diabetes Mellitus, Experimental/chemically induced
• Diabetes Mellitus, Experimental/drug therapy
• Echinacea/chemistry
• Echinacea/classification
• Edema/chemically induced
• Edema/prevention & control
• HeLa Cells
• Humans
• Hypoglycemic Agents/isolation & purification
• Hypoglycemic Agents/pharmacology
• MCF-7 Cells
• Male
• Neoplasms/drug therapy
• Neoplasms/pathology
• Phytochemicals/isolation & purification
• Phytochemicals/pharmacology
• Phytotherapy
• Picrates/chemistry
• Plant Extracts/isolation & purification
• Plant Extracts/pharmacology
• Plants, Medicinal
• Rats, Wistar
• Sulfonic Acids/chemistry
• Time Factors

• acetaldehyde
• copper
• flavanols
• flavonols
• oxidation mechanisms

• Color
• Models, Chemical
• Oxidation-Reduction
• Oxygen/chemistry
• Sulfur Dioxide/chemistry
• Wine/analysis

• BE Barrett’s oesophagus
• C control
• E oesophagitis
• EAC oesophageal adenocarcinoma
• GERD gastro-oesophageal reflux disease
• MLR multinomial logistic regression
• TLT test for linear trend
• Alcohol
• Barrett’s oesophagus
• Epidemiology
• Gastro-oesophageal reflux disease
• Oesophagitis
• Risk factors

• Adult
• Aged
• Alcohol Drinking/adverse effects
• Barrett Esophagus/etiology
• Beer
• Case-Control Studies
• Esophagitis/etiology
• Esophagitis/pathology
• Ethanol/adverse effects
• Female
• Humans
• Italy/epidemiology
• Male
• Middle Aged
• Risk Factors
• Wine

• Strecker aldehydes
• bound forms
• methional
• phenylacetaldehyde
• sulfur dioxide

• Aldehydes/chemistry
• Odorants/analysis
• Oxidation-Reduction
• Wine/analysis

• copper
• iron
• oxygen consumption rate
• polyphenols
• radicals
• red wine
• sulfur dioxide

• Acetaldehyde/analysis
• Antioxidants
• Copper/analysis
• Iron/analysis
• Kinetics
• Oxidation-Reduction
• Oxygen/chemistry
• Polyphenols/analysis
• Proanthocyanidins/analysis
• Spain
• Sulfur Dioxide/analysis
• Sulfur Dioxide/chemistry
• Time Factors
• Wine/analysis

• Bonded H(2)S
• Copper
• De novo formation
• Reduction
• Sulfur
• Wine aging

• Food Storage
• Hydrogen Sulfide/analysis
• Odorants/analysis
• Sulfhydryl Compounds/analysis
• Wine/analysis