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1
Blasi, Francesca, and Lina Cossignani. "An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils." Processes 8, no. 8 (August 8, 2020): 956. http://dx.doi.org/10.3390/pr8080956.
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Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods.
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Rouphael, Youssef, Maria Giordano, Mariateresa Cardarelli, Eugenio Cozzolino, Mauro Mori, Marios Kyriacou, Paolo Bonini, and Giuseppe Colla. "Plant- and Seaweed-Based Extracts Increase Yield but Differentially Modulate Nutritional Quality of Greenhouse Spinach through Biostimulant Action." Agronomy 8, no. 7 (July 21, 2018): 126. http://dx.doi.org/10.3390/agronomy8070126.
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Plant biostimulants (PBs) such as protein hydrolysates and seaweed extracts are attracting the increasing interest of scientists and vegetable growers for their potential toenhance yield and nutritional quality. The current study assessed crop productivity, leaf colorimetry, mineral profile and bioactive compounds of greenhouse spinach in response to the foliar application of three PBs: legume-derived protein hydrolysate [PH], extract of seaweed Ecklonia maxima or mixture of vegetal oils, herbal and seaweed Ascophyllum nodosum extracts. Plants were PB-treated at a rate of 3 mL L−1 four times during their growth cycle at weekly intervals. Foliar PB applications enhanced fresh yield, dry biomass and leaf area of spinach in comparison with untreated plants. Improved yield performance with PB applications was associated with improved chlorophyll biosynthesis (higher SPAD index). The three PB treatments elicited an increase in bioactive compounds (total phenols and ascorbic acid), thus raised the functional quality of spinach. The application of PH enhanced K and Mg concentrations and did not result in increased nitrate accumulation as observed with the other two PB treatments. Our findings can assist vegetable farmers and the agro-food industry in adopting innovative and sustainable tools such as PB for complementing a high yield with premium quality.
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Ginocchio, Rosanna, Eduardo Muñoz-Carvajal, Patricia Velásquez, Ady Giordano, Gloria Montenegro, Germán Colque-Perez, and César Sáez-Navarrete. "Mayten Tree Seed Oil: Nutritional Value Evaluation According to Antioxidant Capacity and Bioactive Properties." Foods 10, no. 4 (March 30, 2021): 729. http://dx.doi.org/10.3390/foods10040729.
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The Mayten tree (Maytenus boaria Mol.), a native plant of Chile that grows under environmentally limiting conditions, was historically harvested to extract an edible oil, and may represent an opportunity to expand current vegetable oil production. Seeds were collected from Mayten trees in north-central Chile, and seed oil was extracted by solvent extraction. The seed oil showed a reddish coloration, with quality parameters similar to those of other vegetable oils. The fatty acid composition revealed high levels of monounsaturated and polyunsaturated fatty acids. Oleic and linoleic acids, which are relevant to the human diet, were well represented in the extracted Mayten tree seed oil. The oil displayed an antioxidant capacity due to the high contents of antioxidant compounds (polyphenols and carotenoids) and may have potential health benefits for diseases associated with oxidative stress.
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Popescu, Mariana, Florin Oancea, Elena Radu, Mălina Deșliu-Avram, and Călina Petruța Cornea. "Bioconversion of Oilseeds into Bioproducts for Cultivated Plants Nutrition and Protection." “Agriculture for Life, Life for Agriculture” Conference Proceedings 1, no. 1 (July 1, 2018): 572–78. http://dx.doi.org/10.2478/alife-2018-0090.
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AbstractNatural by-products from vegetable oil industries and spent edible oils from domestic or public food spaces should be recycled to obtain new added value products. Present paper proposed a technical solution for complete valorisation of inedible oilseeds or spent edible oils into bioproducts for nutrition and protection of plants cultivated in conservative organic agrosystems. Pressed cakes resulted from mechanical cold extraction of mustard oil contain residual oil and bioactive compounds which were released using an enzymatic cocktail 1:1 cellulase with proteases coupled with azeotropic solvents into a single Soxhlet extractor. From mustard meal, a solid fraction with glycerol derivatives of fatty acids (56.23% oleate and 17.47% linoleate) decanted from syrup (41.78% xylopyranoside and 48.48% trilinolein) and from mustard cake (76.44% linoleate) in the supernatant, the same oligosaccharide (29.64%) and proteinates (30.18%) in the solid fraction. The total extract was simultaneously concentrated and converted into a bioactive potassium salt emulsion able to encapsulate insectofungicidal natural compounds as bioproducts with agronomical applications.
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Sanches, Suellen Christtine da Costa, José Otávio Carréra Silva-Júnior, and Roseane Maria Ribeiro-Costa. "O uso dos óleos vegetais na prevenção do envelhecimento da pele." Research, Society and Development 10, no. 1 (January 24, 2021): e44010111941. http://dx.doi.org/10.33448/rsd-v10i1.11941.
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Theoretical framework: Vegetable oils in the cosmetics market are gaining more and more notoriety because they contain mainly antioxidants as bioactive substances. Free radicals are one of the main responsible for skin aging, which is characterized by the set of inevitable changes that occur progressively in our body and is classified as intrinsic and extrinsic aging, leading to visual changes in both the epidermis and dermis due to the decrease in fibers collagen, elastic and glycosaminoglycans. Although it is currently impossible to prevent or reverse genetic processes of intrinsic aging, the changes caused by free radicals that trigger extrinsic aging can be prevented naturally with the use of oil-based cosmeceuticals. Objective: To review studies in the literature on the use of vegetable oils to prevent skin aging. Material and Methods: A qualitative review of the narrative-type literature was carried out, consulting scientific articles indexed in the electronic databases, SCIENCE DIRECT, SciELO, LILACS, MedLine and PubMed. Results: A current trend in the market for increasingly safer, biocompatible and effective cosmetics is to combine vegetable oils with antioxidant characteristics with other natural and / or synthetic actives in order to provide different functions and associated effects, such as combating premature aging and provide elasticity, firmness, hydration, among other benefits. Conclusion: Brazil has become a primordial country due to the abundance of natural resources in its forest, offering plant ingredients made up of bioactive compounds to the world scenario that work to combat the damage caused by free radicals.
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Wang, Xiaoqin, Chunhuan Li, María del Mar Contreras, Vito Verardo, Ana María Gómez-Caravaca, and Chen Xing. "Integrated Profiling of Fatty Acids, Sterols and Phenolic Compounds in Tree and Herbaceous Peony Seed Oils: Marker Screening for New Resources of Vegetable Oil." Foods 9, no. 6 (June 11, 2020): 770. http://dx.doi.org/10.3390/foods9060770.
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Tree peonies (Paeonia ostii and Paeonia rockii) are popular ornamental plants. Moreover, these plants have become oil crops in recent years. However, there are limited compositional studies focused on fatty acids. Therefore, this work aims to reveal compositional characteristics, regarding fatty acids, sterols, γ-tocopherol and phenolic compounds, of tree peony seed oils from all major cultivation areas in China, and to compare with herbaceous peony seed oil. For that, an integrative analysis was performed by GC-FID, GC-MS and UHPLC-Q-TOF-MS technologies. The main fatty acid was α-linolenic acid (39.0–48.3%), while β-sitosterol (1802.5–2793.7 mg/kg) and fucosterol (682.2–1225.1 mg/kg) were the dominant phytosterols. Importantly, 34 phenolic compounds, including paeonol and “Paeonia glycosides” (36.62–103.17 μg/g), were characterized in vegetable oils for the first time. Conclusively, this work gives new insights into the phytochemical composition of peony seed oil and reveals the presence of bioactive compounds, including “Paeonia glycosides”.
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Mohd Yusop, Fatin Hafizah, Shareena Fairuz Abd Manaf, and Fazlena Hamzah. "Preservation of Bioactive Compound via Microencapsulation." Chemical Engineering Research Bulletin 19 (September 10, 2017): 50. http://dx.doi.org/10.3329/cerb.v19i0.33796.
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<p>The aim of this paper is to discuss on the preservation of bioactive compound by using microencapsulation techniques. Microencapsulation is a process of building a functional barrier between the core and wall material to prevent any chemical or physical reactions. Microencapsulation provides an important technique in various food, pharmaceutical industry and textile product because has the ability to improve shelf-life, oxidative stability, provide protection and controlled biological activity release of active agents. Microencapsulation of plant extract, essential oils, vegetable has been developed and commercialized by employing various method including freeze drying, coacervation, spray drying, in situ polymerization and melt-extrusion. The most commonly used techniques for microencapsulation of oils are by using spray drying and coacervation method. Microencapsulation methods have been developed in order to modify the efficiency based on several factors such as types of active agents, shell material used, generating particles with a variable range of sizes, shell thickness and permeability. With this work, an overview regarding efficient and applications of microencapsulation process will be presented.</p><p>Chemical Engineering Research Bulletin 19(2017) 50-56</p>
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Martin-Rubio, Ana S., Patricia Sopelana, and María D. Guillén. "Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile." Molecules 25, no. 20 (October 21, 2020): 4860. http://dx.doi.org/10.3390/molecules25204860.
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The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by 1H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by 1H-NMR. The lower levels of tocols and sterols in the virgin oil, together with its higher free fatty acid content when compared to the refined one, result in a lower oxidative stability. This is deduced from faster degradation of acyl groups and earlier generation of hydroperoxides, epoxides, and aldehydes in the virgin oil. These findings reveal that commercial virgin soybean oil quality is not necessarily higher than that of the refined type, and that a simple and rapid analysis of oil minor components by DI-SPME-GC/MS would enable one to establish quality levels within oils originating from the same plant species and similar unsaturation level regarding composition in potentially bioactive compounds and oxidative stability.
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Popescu, Liliana. "EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS." Journal of Engineering Science XXVIII, no. 2 (June 2021): 149–60. http://dx.doi.org/10.52326/jes.utm.2021.28(2).13.
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Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural antimicrobial agents, especially from plants such as fruits, vegetables, herbs and spices, as they contain significant amounts of compounds with antimicrobial activity. In addition, plants contain bioactive compounds, which could provide health benefits in preventing many diseases. This review aims to discuss the impact of natural antimicrobials on foodborne pathogenic and spoilage microorganisms in products, the antimicrobial efficacy of plant extracts and essential oils and the impact of their incorporation on the sensory characteristics of dairy products such as yogurts, cheeses, butter and ghee.
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Szewczyk, Kacper, Aleksandra Chojnacka, and Magdalena Górnicka. "Tocopherols and Tocotrienols—Bioactive Dietary Compounds; What Is Certain, What Is Doubt?" International Journal of Molecular Sciences 22, no. 12 (June 9, 2021): 6222. http://dx.doi.org/10.3390/ijms22126222.
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Tocopherols and tocotrienols are natural compounds of plant origin, available in the nature. They are supplied in various amounts in a diet, mainly from vegetable oils, some oilseeds, and nuts. The main forms in the diet are α- and γ-tocopherol, due to the highest content in food products. Nevertheless, α-tocopherol is the main form of vitamin E with the highest tissue concentration. The α- forms of both tocopherols and tocotrienols are considered as the most metabolically active. Currently, research results indicate also a greater antioxidant potential of tocotrienols than tocopherols. Moreover, the biological role of vitamin E metabolites have received increasing interest. The aim of this review is to update the knowledge of tocopherol and tocotrienol bioactivity, with a particular focus on their bioavailability, distribution, and metabolism determinants in humans. Almost one hundred years after the start of research on α-tocopherol, its biological properties are still under investigation. For several decades, researchers’ interest in the biological importance of other forms of vitamin E has also been growing. Some of the functions, for instance the antioxidant functions of α- and γ-tocopherols, have been confirmed in humans, while others, such as the relationship with metabolic disorders, are still under investigation. Some studies, which analyzed the biological role and mechanisms of tocopherols and tocotrienols over the past few years described new and even unexpected cellular and molecular properties that will be the subject of future research.
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Gutiérrez-del-Río, Ignacio, Sara López-Ibáñez, Patricia Magadán-Corpas, Luis Fernández-Calleja, Álvaro Pérez-Valero, Mateo Tuñón-Granda, Elisa M. Miguélez, Claudio J. Villar, and Felipe Lombó. "Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation." Antioxidants 10, no. 8 (August 8, 2021): 1264. http://dx.doi.org/10.3390/antiox10081264.
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Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.
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REDONDO-BLANCO, SAÚL, JAVIER FERNÁNDEZ, SARA LÓPEZ-IBÁÑEZ, ELISA M. MIGUÉLEZ, CLAUDIO J. VILLAR, and FELIPE LOMBÓ. "Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review." Journal of Food Protection 83, no. 1 (December 20, 2019): 163–71. http://dx.doi.org/10.4315/0362-028x.jfp-19-163.
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ABSTRACT Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS
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Pateiro, Mirian, Julián Andrés Gómez-Salazar, Mariana Jaime-Patlán, María Elena Sosa-Morales, and José M. Lorenzo. "Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products." Antioxidants 10, no. 2 (January 27, 2021): 181. http://dx.doi.org/10.3390/antiox10020181.
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Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.
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Strzemski, Maciej, Bartosz J. Płachno, Barbara Mazurek, Weronika Kozłowska, Ireneusz Sowa, Krzysztof Lustofin, Daniel Załuski, et al. "Morphological, Anatomical, and Phytochemical Studies of Carlina acaulis L. Cypsela." International Journal of Molecular Sciences 21, no. 23 (December 3, 2020): 9230. http://dx.doi.org/10.3390/ijms21239230.
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Carlina acaulis L. has a long tradition of use in folk medicine. The chemical composition of the roots and green parts of the plant is quite well known. There is the lowest amount of data on the cypsela (fruit) of this plant. In this study, the microscopic structures and the chemical composition of the cypsela were investigated. Preliminary cytochemical studies of the structure of the Carlina acaulis L. cypsela showed the presence of substantial amounts of protein and lipophilic substances. The chemical composition of the cypsela was investigated using spectrophotometry, gas chromatography with mass spectrometry, and high-performance liquid chromatography with spectrophotometric and fluorescence detection. The cypsela has been shown to be a rich source of macro- and microelements, vegetable oil (25%), α-tocopherol (approx. 2 g/kg of oil), protein (approx. 36% seed weight), and chlorogenic acids (approx. 22 g/kg seed weight). It also contains a complex set of volatile compounds. The C. acaulis cypsela is, therefore, a valuable source of nutrients and bioactive substances.
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Eça, Kaliana Sitonio, Tanara Sartori, and Florencia Cecilia Menegalli. "Films and edible coatings containing antioxidants - a review." Brazilian Journal of Food Technology 17, no. 2 (June 2014): 98–112. http://dx.doi.org/10.1590/bjft.2014.017.
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The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.
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Keuleyan, Eléna, Aline Bonifacie, Philippe Gatellier, Claude Ferreira, Sylvie Blinet, Aurélie Promeyrat, Gilles Nassy, Véronique Santé-Lhoutellier, and Laëtitia Théron. "Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat." Foods 10, no. 9 (September 20, 2021): 2230. http://dx.doi.org/10.3390/foods10092230.
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Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur during digestion. The precise effect of these molecules during processed meats’ digestion must be deepened to wisely select the most efficient vegetable compounds. The aim of this study was to design an in vitro experimental method, allowing to foresee polyphenols and vitamins’ effects on the chemical reactivity linked to processed meats’ digestion. The method measured the modulation of end products formation (specific nitroso-tryptophan and thiobarbituric acid reactive substances (TBARS)), by differential UV-visible spectrophotometry, according to the presence or not of phenolic compounds (chlorogenic acid, rutin, naringin, naringenin) or vitamins (ascorbic acid and trolox). The reactional medium was supported by an oil in water emulsion mimicking the physico-chemical environment of the gastric compartment. The model was optimized to uphold the reactions in a stable and simplified model featuring processed meat composition. Rutin, chlorogenic acid, naringin, and naringenin significantly inhibited lipid oxidation. N-nitrosation was inhibited by the presence of lipids and ascorbate. This methodology paves the way for an accurate selection of molecules within the framework of processed meat products reformulation.
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Lu, Junhao, Yang Xu, Juli Wang, Stacy D. Singer, and Guanqun Chen. "The Role of Triacylglycerol in Plant Stress Response." Plants 9, no. 4 (April 8, 2020): 472. http://dx.doi.org/10.3390/plants9040472.
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Vegetable oil is mainly composed of triacylglycerol (TAG), a storage lipid that serves as a major commodity for food and industrial purposes, as well as an alternative biofuel source. While TAG is typically not produced at significant levels in vegetative tissues, emerging evidence suggests that its accumulation in such tissues may provide one mechanism by which plants cope with abiotic stress. Different types of abiotic stress induce lipid remodeling through the action of specific lipases, which results in various alterations in membrane lipid composition. This response induces the formation of toxic lipid intermediates that cause membrane damage or cell death. However, increased levels of TAG under stress conditions are believed to function, at least in part, as a means of sequestering these toxic lipid intermediates. Moreover, the lipid droplets (LDs) in which TAG is enclosed also function as a subcellular factory to provide binding sites and substrates for the biosynthesis of bioactive compounds that protect against insects and fungi. Though our knowledge concerning the role of TAG in stress tolerance is expanding, many gaps in our understanding of the mechanisms driving these processes are still evident. In this review, we highlight progress that has been made to decipher the role of TAG in plant stress response, and we discuss possible ways in which this information could be utilized to improve crops in the future.
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Punia Bangar, Sneh, Vandana Chaudhary, Neha Thakur, Priyanka Kajla, Manoj Kumar, and Monica Trif. "Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review." Foods 10, no. 10 (September 26, 2021): 2282. http://dx.doi.org/10.3390/foods10102282.
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Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.
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Srirattanakul, Timaporn, Sunisa Siripongvutikorn, and Chutha Sae-Wong. "Growth characteristics and total quality of MenthacordifoliaOpiz., kitchen mint as affected of Zn fortification." Functional Foods in Health and Disease 6, no. 5 (May 30, 2016): 279. http://dx.doi.org/10.31989/ffhd.v6i5.252.
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Background: Plant growth generally requires both macronutrients and micronutrients. One of the most important micronutrients for plants is zinc. Zinc is an essential nutrient for every life form, including plants. In particular, zinc aids enzymatic processes and many biochemical reactions. When plants receive an inadequate amount of zinc, it leads to the loss of imperative biochemical reactions, which is also related to inhibition of plant growth. Therefore, the yield of the plant is relatively low. Interestingly, some scientific evidence have demonstrated a positive relation between zinc intake and the amount of essential oil and yield of plants. Mentha cordifolia Opiz., kitchen mint, is one of the top seven vegetables consumed in Thailand. The increase of some essential minerals in plants or biofortification during plantation has resulted in the increase of essential oils and chlorophyll. The bioactive compounds of essential oil provide antibacterial benefits. Additionally, chlorophyll can be utilized for against sinusitis, purifying the blood, and cleansing of toxins from intestines.Objective: Our study aimed to evaluate the effects of fortifying zinc into plantation soil on growth characteristics, essential oil droplets, and overall quality of Mentha cordifolia Opiz. Methods: Mentha cordifolia Opiz were planted in soil fortified with ZnSO4 at 0 (control), 100, and 200 ppm and grown for 3 months. During the growth period, physical characteristics were observed. After harvesting, proximate analyses were conducted as well as determination of minerals, and chlorophyll content, were conducted. Microbiological and sensory tests were also performed. Results: The increase of growth characteristics correlated with the increase of zinc concentration. The sizes of mint leaves were larger, the stalks were plumper, and the length of the roots were longer—although not significantly different—and the production of essential oil significantly increased. The approximate composition contents including protein, fat, ash, and fiber of plants grown in fortified ZnSO4 soil, increased when compared to the control. The leaves grown from the soil containing the 100 ppm ZnSO4 treatment possessed the highest chlorophyll content, related to lowest in a* value. Overall, the kitchen mint fortified with 100 ppm ZnSO4 seemed to be the most tolerable sample when analyzed for color and sensory attributes. Furthermore, it was discovered that 200 ppm ZnSO4 treatment demonstrated the highest production of essential oil and lowest number of microorganisms.Conclusion: In conclusion, soil fortified with ZnSO4 at 100 ppm during seeding increased greenness, chlorophyll content, and consumer acceptability of the mint leaves. Darker and larger oil droplets were found in the mint leaves obtained from plants grown in soil fortified with 200 ppm ZnSO4. Keywords: Fortification, Growth characteristics, Zinc deficiency, kitchen mint, oil drop
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Kis, Brigitta, Stefana Avram, Ioana Zinuca Pavel, Adelina Lombrea, Valentina Buda, Cristina Adriana Dehelean, Codruta Soica, et al. "Recent Advances Regarding the Phytochemical and Therapeutic Uses of Populus nigra L. Buds." Plants 9, no. 11 (October 29, 2020): 1464. http://dx.doi.org/10.3390/plants9111464.
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Populus nigra L. (Salicaceae family) is one of the most popular trees that can be found in deciduous forests. Some particularities that characterize the Populus genus refer to the fact that it includes more than 40 species, being widespread especially in Europe and Asia. Many residues, parts of this tree can be used as a bioresource for different extracts as active ingredients in pharmaceuticals next to multiple benefits in many areas of medicine. The present review discusses the latest findings regarding the phytochemical composition and the therapeutic properties of Populus nigra L. buds. The vegetal product has been described mainly to contain phenolic compounds (phenols, phenolic acids and phenylpropanoids), terpenoids (mono and sesquiterpenoids), flavones (e.g., apigenol and crysin), flavanones (e.g., pinocembrin and pinostrombin), caffeic/ferulic acids and their derivates, and more than 48 phytocompounds in the essential oils. The resinous exudates present on the buds have been the major plant source used by bees to form propolis. Several studies depicted its antioxidant, anti-inflammatory, antibacterial, antifungal, antidiabetic, antitumor, hepatoprotective, hypouricemic properties and its effects on melanin production. All these lead to the conclusion that black poplar buds are a valuable and important source of bioactive compounds responsible for a wide range of therapeutic uses, being a promising candidate as a complementary and/or alternative source for a large number of health problems. The aim of the review is to gather the existing information and to bring an up to date regarding the phytochemical and therapeutic uses of Populus nigra L. buds.
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Sousa, D., J. Salgado, A. Dias, and I. Belo. "Extraction of bioactive compounds from vegetable oils pomaces." Journal of Biotechnology 305 (November 2019): S36. http://dx.doi.org/10.1016/j.jbiotec.2019.05.130.
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Ferreira, Paulo Michel Pinheiro, Davi Felipe Farias, José Tadeu de Abreu Oliveira, and Ana de Fátima Urano Carvalho. "Moringa oleifera: bioactive compounds and nutritional potential." Revista de Nutrição 21, no. 4 (August 2008): 431–37. http://dx.doi.org/10.1590/s1415-52732008000400007.
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This work aims to review the nutritional properties of the Moringa oleifera tree, emphasizing its main constituents and nutritional applications for humans and animals. Moringa oleifera (Moringaceae) is a cosmopolitan tree that grows in many tropical countries showing uncountable folk uses due to its various nutritional and pharmacological applications. The young leaves, flowers and pods are common vegetables in the Asian diet. All parts of this plant are renewable sources of tocopherols (γ and α), phenolic compounds, β-carotene, vitamin C and total proteins, including the essential sulfur amino acids, methionine and cysteine. The seed protein and fat contents are higher than those reported for important grain legumes and soybean varieties, respectively. Unsaturated fatty acids, especially oleic acid, carbohydrates and minerals are present in the seed in reasonable amounts. In general, there are low concentrations of antinutritional factors in the plant, although the seeds possess glucosinolates (65.5µmol/g dry matter), phytates (41g/kg) and hemagglutination activity while the leaves have appreciable amounts of saponins (80g/kg), besides low quantity of phytates (21g/kg) and tannins (12g/kg). Taking into consideration the excellent nutritional properties, the low toxicity of the seeds and the excellent ability of the plant to adapt to poor soils and dry climates, Moringa oleifera can be an alternative to some leguminous seeds as a source of high-quality protein, oil and antioxidant compounds and a way to treat water in rural areas where appropriate water resources are not available.
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Karim, Z., MSM Chowdhury, and MS Hossain. "Management of Ralstonia solanacearum (potato wilt disease) virulence by using bioactive compounds." Journal of Biodiversity Conservation and Bioresource Management 6, no. 1 (January 12, 2021): 65–76. http://dx.doi.org/10.3329/jbcbm.v6i1.51333.
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Potato is an important vegetable crop of Bangladesh which is facing challenges worldwide due to a quarantine pathogen, Ralstonia solanacearum. It is a very successful bacterial pathogen against most of the traditional management practices. Suspension of ten bioactive compounds viz. propolis, honey, turmeric powder+oil, turmeric powder, magnesium chloride, boiled rice fluid, boiled rice fluid+iodine, sun dried cow dung powder, honey+iodine and sodium bicarbonate were evaluated and compared with control (sterile water), commercial bactericide (Krosin AG) and farmers practice (stable bleaching powder). In vitro assessment was done by comparing the inhibition zones produced on TZC (tetrazolium chloride) solid medium in disc diffusion method. All of those compounds produced larger inhibition zones as compared to control which indicated the effectiveness of the test compounds against the bacteria. To screen out the performances of those compounds in vivo, potato seedlings were inoculated in sterilized soil by soil soak method. Later, mature plants were inoculated in unsterilized soil to find the better resulting compound(s) in field soil condition against the disease. Finally, suspension of cow dung (@25%), propolis (@ 6mg/ml) and turmeric powder (@25%) were selected for trial as soil and seed treatment against the pathogen. It was found that, cow dung reduced 28.89% disease severity index which was followed by 26.67% in propolis and 22.22% in turmeric powder as compared to control (84.44%) in artificially inoculated potato plants against R. solanacearum.
J. Biodivers. Conserv. Bioresour. Manag. 2020, 6(1): 65-76
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Jorge, Neuza, Ana Carolina da Silva, and Caroline P. M. Aranha. "Antioxidant activity of oils extracted from orange (Citrus sinensis) seeds." Anais da Academia Brasileira de Ciências 88, no. 2 (May 31, 2016): 951–58. http://dx.doi.org/10.1590/0001-3765201620140562.
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Due to the increasing production of food in the world with consequent increase of the production of waste, the importance of developing researches for its use is noticed. Thus, the interest in vegetable oils with bioactive compounds, such as the ones extracted from fruit seeds, is growing. Therefore, the present study aims to characterize the oils extracted from seeds of Hamlin, Natal, Pera-rio and Valencia orange varieties (Citrus sinensis), as to the levels of total carotenoids, total phenolic compounds, tocopherols and phytosterols, as well as to determine their antioxidant activity. The orange seed oils presented important content of total carotenoids (19.01 mg/kg), total phenolic compounds (4.43 g/kg), α-tocopherol (135.65 mg/kg) and phytosterols (1304.2 mg/kg). The antioxidant activity ranged from 56.0% (Natal) to 70.2% (Pera-rio). According to the results it is possible to conclude that the orange seed oils can be used as specialty oils in diet, since they contain considerable amounts of bioactive compounds and antioxidants.
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Li, Ying, Kunnitee Bundeesomchok, Njara Rakotomanomana, Anne-Sylvie Fabiano-Tixier, Romain Bott, Yong Wang, and Farid Chemat. "Towards a Zero-Waste Biorefinery Using Edible Oils as Solvents for the Green Extraction of Volatile and Non-Volatile Bioactive Compounds from Rosemary." Antioxidants 8, no. 5 (May 21, 2019): 140. http://dx.doi.org/10.3390/antiox8050140.
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The zero-waste biorefinery concept inspired a green oleo-extraction of both natural volatile (e.g., borneol, camphor, o-cymene, eucalyptol, limonene, α-pinene, and terpinen-4-ol) and non-volatile (e.g., carnosol, carnosic, and rosmarinic acid) bioactive compounds from rosemary leaves with vegetable oils and their amphiphilic derivatives as simple food-grade solvents. It is noteworthy that soybean oil could obtain the highest total phenolic compounds (TPCs) among 12 refined oils including grapeseed, rapeseed, peanut, sunflower, olive, avocado, almond, apricot, corn, wheat germ, and hazelnut oils. Furthermore, the addition of oil derivatives to soybean oils, such as glyceryl monooleate (GMO), glyceryl monostearate (GMS), diglycerides, and soy lecithin in particular, could not only significantly enhance the oleo-extraction of non-volatile antioxidants by 66.7% approximately, but also help to remarkably improve the solvation of volatile aroma compounds (VACs) by 16% in refined soybean oils. These experimental results were in good consistency with their relative solubilities predicted by the more sophisticated COSMO-RS (COnductor like Screening MOdel for Real Solvents) simulation. This simple procedure of using vegetable oils and their derivatives as bio-based solvents for simultaneously improving the extraction yield of natural antioxidants and flavors from rosemary showed its great potential in up-scaling with the integration of green techniques (ultrasound, microwave, etc.) for zero-waste biorefinery from biomass waste to high value-added extracts in future functional food and cosmetic applications.
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Ghodsi, Ramin, and Rahmat Nosrati. "Effects of Minor Compounds of Edible Oils on Human Health." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1196–208. http://dx.doi.org/10.2174/1573401316666200203121034.
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Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.
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Nour, V., A. R. Corbu, P. Rotaru, I. Karageorgou, and S. Lalas. "Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils." Grasas y Aceites 69, no. 1 (March 22, 2018): 238. http://dx.doi.org/10.3989/gya.0994171.
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In this study, various vegetable oils were enriched with carotenoids originating from dry tomato waste using ultrasound-assisted extraction, microwave-assisted extraction and maceration. Analyses of total carotenoids, color and oxidative stability (determined by free radical scavenger activity, peroxide value, Rancimat method and DSC analysis) were carried out. Commercial oils without enrichment were used for comparison. The results showed that the carotenoid contents of the oils increased significantly by increasing incorporation of dry tomato waste. Also, maceration proved to extract significantly higher amounts of these compounds. In some oils the extraction of dry tomato waste improved their oxidative and thermal stability while in others it caused an increase in the peroxide value and a decrease in induction time. Finally, the color parameters of the oils were significantly influenced. Enriched oils could be a potential source of bioactive compounds and might have significant antioxidant activity when ingested as part of a dietary regime.
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López-Gámez, Gloria, Pedro Elez-Martínez, Olga Martín-Belloso, and Robert Soliva-Fortuny. "Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products." Foods 10, no. 7 (July 3, 2021): 1538. http://dx.doi.org/10.3390/foods10071538.
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Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.
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Oman, Miha, Mojca Škerget, and Zeljko Knez. "Application of supercritical fluid extraction for separation of nutraceuticals and other phytochemicals from plant material." Macedonian Journal of Chemistry and Chemical Engineering 32, no. 1 (December 1, 2013): 183. http://dx.doi.org/10.20450/mjcce.2013.443.
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In present work a literature review of application of supercritical fluid extraction (SFE) for isolation of nutraceuticals and some other phytochemicals up to December of 2012 is presented. Manuscript provides knowledge of SFE processes and possible aplications of SFE for extraction of bioactive compounds which serve as nutraceuticals. Compounds are classified into groups based on their chemical nature (carotenoids, flavonoids and other phenolic compounds, essential oils, lipids and fatty acids, and alkaloids and other bioactive phytochemicals) and they are reviewed in tabular form along with plant material, from which they were extracted using supercritical fluids.
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Mele, Elisa. "Electrospinning of Essential Oils." Polymers 12, no. 4 (April 14, 2020): 908. http://dx.doi.org/10.3390/polym12040908.
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The extensive and sometimes unregulated use of synthetic chemicals, such as drugs, preservatives, and pesticides, is posing big threats to global health, the environment, and food security. This has stimulated the research of new strategies to deal with bacterial infections in animals and humans and to eradicate pests. Plant extracts, particularly essential oils, have recently emerged as valid alternatives to synthetic drugs, due to their properties which include antibacterial, antifungal, anti-inflammatory, antioxidant, and insecticidal activity. This review discusses the current research on the use of electrospinning to encapsulate essential oils into polymeric nanofibres and achieve controlled release of these bioactive compounds, while protecting them from degradation. The works here analysed demonstrate that the electrospinning process is an effective strategy to preserve the properties of essential oils and create bioactive membranes for biomedical, pharmaceutical, and food packaging applications.
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Vergallo, Cristian. "Nutraceutical Vegetable Oil Nanoformulations for Prevention and Management of Diseases." Nanomaterials 10, no. 6 (June 24, 2020): 1232. http://dx.doi.org/10.3390/nano10061232.
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The scientific community is becoming increasingly interested in identifying, characterizing, and delivering nutraceuticals, which constitutes a multi-billion-dollar business. These bioactive agents are claimed to exhibit several health benefits, including the prevention and treatment of diseases such as arthritis, cancer, osteoporosis, cataracts, Alzheimer’s, and Huntington’s diseases, heart, brain and metabolic disorders, etc. Nutraceuticals are typically consumed as part of a regular human diet and are usually present within foods, comprising vegetable oil, although at low levels and variable composition. Thus, it is difficult to control the type, amount and frequency of their ingestion by individuals. Nanoformulations about vegetable oil-based bioactive compounds with nutraceutical properties are useful for overcoming these issues, while improving the uptake, absorption, and bioavailability in the body. The purpose of this current study is to review papers on such nanoformulations, particularly those relevant for health benefits and the prevention and management of diseases, as well as bioactives extracted from vegetable oils enhancing the drug effectiveness, retrieved through bibliographic databases by setting a timespan from January 2000 to April 2020 (about 1758 records).
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Berroukche, Abdelkrim, Abdelkader Ammam, Mohamed Terras, Mohamed Amine Souidi, Mohamed Chibani, Hafsa Habri, Aicha Amara, Hafsa Dellaoui, and Farouk Boudou. "FID-Gas Chromatography of West-Algerian Cucurbita pepo (or Pumpkin) Seed Oil Extract." European Journal of Advanced Chemistry Research 2, no. 3 (August 31, 2021): 34–37. http://dx.doi.org/10.24018/ejchem.2021.2.3.69.
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Fatty acid and phytosterol vegetable oils were extracted from seeds of Cucurbita pepo (or pumpkin) into (v/v) hexane. The extract obtained was characterized by the contents of sterols, unsaturated and saturated fatty acids. The content of the bioactive compounds was determined by gas-chromatography FID method. Pumpkin seed oil extracts showed higher content of poly-unsaturated fatty acids (49.10%) than that from saturated fatty acids (28%). Sterols exhibited different molecules dominated by β-sistostérol (47%), Stigmastérol (23.6%) and campesterol (21.5%). Several peaks were present on the FID GC chromatogram of two extracts (fatty acids and sterols respectively). GC spectra confirmed the presence of the predominant bioactive compounds (PUFA, β-sistostérol , Stigmastérol and campesterol). The composition of pumpkin seed oil extract was characterized by FID-GC spectra with maximum at 280 nm.
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Rohman, Abdul, and Irnawati. "Pumpkin (Cucurbita maxima) seed oil: chemical composition, antioxidant activities and its authentication analysis." Food Research 4, no. 3 (October 19, 2019): 578–84. http://dx.doi.org/10.26656/fr.2017.4(3).242.
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Pumpkin seed oil (PSO) has been known as functional food oil due to some bioactive components contained such as phenolics and tocopherols with beneficial effects to human health including antioxidants, prevention of certain cancers, and retardation of hypertension progression and alleviation of diabetes mellitus. To extract PSO from corresponding fruit seed, numerous extraction techniques either conventional like Soxhlet extraction or modern extraction systems such as ultrasound-assisted extraction and supercritical extraction were optimized and developed to get maximum yields of PSO with maximum bioactive components. PSO contained tocopherols and other phenolics compounds, therefore, it has potential application in the treatment of diseases related to oxidative stress. Due to the different price of PSO with other vegetable oils, the adulteration practice involving the substitution or addition of PSO with lower price oils such as palm oil and corn oils is possible, therefore analytical method capable of detecting the adulteration practice is available. The aim of this review was to highlight the physicochemical properties, extraction procedure, antioxidant activities and authentication analysis of PSO.
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Kumar, Harsh, Kanchan Bhardwaj, Ruchi Sharma, Eugenie Nepovimova, Kamil Kuča, Daljeet Singh Dhanjal, Rachna Verma, Prerna Bhardwaj, Somesh Sharma, and Dinesh Kumar. "Fruit and Vegetable Peels: Utilization of High Value Horticultural Waste in Novel Industrial Applications." Molecules 25, no. 12 (June 18, 2020): 2812. http://dx.doi.org/10.3390/molecules25122812.
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Fruits and vegetables are the highly used food products amongst the horticultural crops. These items are consumed uncooked, nominally cooked or fully cooked, according to their nature and cooking process. With the change in diet habits and rising population, the production, as well as the processing of horticultural crops, has exponentially improved to meet its increasing demand. A large amount of peel waste is generated from fruit and vegetable-based industries and household kitchen and has led to a big nutritional and economic loss and environmental problems. Processing of fruits and vegetables alone generates a significant waste, which amounts to 25–30% of the total product. Most common wastes include pomace, peels, rind and seeds, which are highly rich in valuable bioactive compounds such as carotenoids, enzymes, polyphenols, oils, vitamins and many other compounds. These bioactive compounds show their application in various industries such as food to develop edible films, food industries for probiotics and other industries for valuable products. The utilization of these low-cost waste horticultural wastes for producing the value-added product is a novel step in its sustainable utilization. The present review intends to summarize the different types of waste originating from fruits as well as vegetables peels and highlight their potential in developing edible films, probiotics, nanoparticles, carbon dots, microbial media, biochar and biosorbents.
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Emiliani, Giovanni, Alessio Mengoni, Isabel Maida, Elena Perrin, Carolina Chiellini, Marco Fondi, Eugenia Gallo, et al. "Linking Bacterial Endophytic Communities to Essential Oils: Clues fromLavandula angustifoliaMill." Evidence-Based Complementary and Alternative Medicine 2014 (2014): 1–16. http://dx.doi.org/10.1155/2014/650905.
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Endophytic bacteria play a crucial role in plant life and are also drawing much attention for their capacity to produce bioactive compounds of relevant biotechnological interest. Here we present the characterisation of the cultivable endophytic bacteria ofLavandula angustifoliaMill.—a species used since antiquity for its therapeutic properties—since the production of bioactive metabolites from medical plants may reside also in the activity of bacterial endophytes through their direct production, PGPR activity on host, and/or elicitation of plant metabolism. Lavender tissues are inhabited by a tissue specific endophytic community dominated by Proteobacteria, highlighting also their difference from the rhizosphere environment where Actinobacteria and Firmicutes are also found. Leaves’ endophytic community resulted as the most diverse from the other ecological niches. Overall, the findings reported here suggest: (i) the existence of different entry points for the endophytic community, (ii) its differentiation on the basis of the ecological niche variability, and (iii) a two-step colonization process for roots endophytes. Lastly, many isolates showed a strong inhibition potential against human pathogens and the molecular characterization demonstrated also the presence of not previously described isolates that may constitute a reservoir of bioactive compounds relevant in the field of pathogen control, phytoremediation, and human health.
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Estevez, Rafael, Laura Aguado-Deblas, Felipa M. Bautista, Diego Luna, Carlos Luna, Juan Calero, Alejandro Posadillo, and Antonio A. Romero. "Biodiesel at the Crossroads: A Critical Review." Catalysts 9, no. 12 (December 6, 2019): 1033. http://dx.doi.org/10.3390/catal9121033.
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The delay in the energy transition, focused in the replacement of fossil diesel with biodiesel, is mainly caused by the need of reducing the costs associated to the transesterification reaction of vegetable oils with methanol. This reaction, on an industrial scale, presents several problems associated with the glycerol generated during the process. The costs to eliminate this glycerol have to be added to the implicit cost of using seed oil as raw material. Recently, several alternative methods to convert vegetable oils into high quality diesel fuels, which avoid the glycerol generation, are being under development, such as Gliperol, DMC-Biod, or Ecodiesel. Besides, there are renewable diesel fuels known as “green diesel”, obtained by several catalytic processes (cracking or pyrolysis, hydrodeoxygenation and hydrotreating) of vegetable oils and which exhibit a lot of similarities with fossil fuels. Likewise, it has also been addressed as a novel strategy, the use of straight vegetable oils in blends with various plant-based sources such as alcohols, vegetable oils, and several organic compounds that are renewable and biodegradable. These plant-based sources are capable of achieving the effective reduction of the viscosity of the blends, allowing their use in combustion ignition engines. The aim of this review is to evaluate the real possibilities that conventional biodiesel has in order to success as the main biofuel for the energy transition, as well as the use of alternative biofuels that can take part in the energy transition in a successful way.
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Chandrakar, Jagriti, and A. K. Dixit. "Cordia macleodii Hook f. Thomson-A potential Medicinal Plant." International Journal of Phytomedicine 9, no. 3 (September 2, 2017): 394. http://dx.doi.org/10.5138/09750185.2105.
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<p><em>Cordia macleodii</em> Hook. f. & Thoms. belongs to family Boraginaceae, is an endangered medicinal plant, commonly known as “Dahiman” or “Dahipalas”. It is distributed in moist and dry deciduous forests of India such as Chhattisgarh, Madhya Pradesh, Odisha, Chotanagpur and is widely used to cure various diseases. These bioactive compounds made this plant as a valuable potent herbal drug. It contains various bioactive compounds including Phenols, Terpenoids, Saponins, Volatile oils, Flavonoids, Glycosides etc. This review presents the pharmacological property, phytochemical constituents, traditional uses and biological activities of the plant and it will be helpful to explore the knowledge about <em>Cordia macleodii</em>.</p>
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Losito, Ilario, Ramona Abbattista, Cristina De Ceglie, Andrea Castellaneta, Cosima Damiana Calvano, and Tommaso R. I. Cataldi. "Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing." Molecules 26, no. 3 (January 31, 2021): 743. http://dx.doi.org/10.3390/molecules26030743.
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In the last two decades, phenolic compounds occurring in olive oils known as secoiridoids have attracted a great interest for their bioactivity. Four major olive oil secoiridoids, i.e., oleuropein and ligstroside aglycones, oleacin and oleocanthal, were previously characterized in our laboratory using reversed-phase liquid chromatography with electrospray ionization-Fourier transform-mass spectrometry (RPLC-ESI-FTMS). The same analytical approach, followed by multivariate statistical analysis (i.e., Principal Component Analysis), was applied here to a set of 60 Italian extra-virgin olive oils (EVOO). The aim was to assess the secoiridoid contents as a function of olive cultivars, place of cultivation (i.e., different Italian regions) and olive oil processing, in particular two- vs. three-phase horizontal centrifugation. As expected, higher secoiridoid contents were generally found in olive oils produced by two-phase horizontal centrifugation. Moreover, some region/cultivar-related trends were evidenced, as oleuropein and ligstroside aglycones prevailed in olive oils produced in Apulia (Southern Italy), whereas the contents of oleacin and oleocanthal were relatively higher in EVOO produced in Central Italy (Tuscany, Lazio and Umbria). A lower content of all the four secoiridoids was generally found in EVOO produced in Sicily (Southern Italy) due to the intrinsic low abundance of these bioactive compounds in cultivars typical of that region.
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Dassanayake, Mackingsley Kushan, Chien Hwa Chong, Teng-Jin Khoo, Adam Figiel, Antoni Szumny, and Chee Ming Choo. "Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review." Foods 10, no. 9 (August 27, 2021): 2016. http://dx.doi.org/10.3390/foods10092016.
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The management of insect pests and fungal diseases that cause damage to crops has become challenging due to the rise of pesticide and fungicide resistance. The recent developments in studies related to plant-derived essential oil products has led to the discovery of a range of phytochemicals with the potential to combat pesticide and fungicide resistance. This review paper summarizes and interprets the findings of experimental work based on plant-based essential oils in combination with existing pesticidal and fungicidal agents and novel bioactive natural and synthetic molecules against the insect pests and fungi responsible for the damage of crops. The insect mortality rate and fractional inhibitory concentration were used to evaluate the insecticidal and fungicidal activities of essential oil synergists against crop-associated pests. A number of studies have revealed that plant-derived essential oils are capable of enhancing the insect mortality rate and reducing the minimum inhibitory concentration of commercially available pesticides, fungicides and other bioactive molecules. Considering these facts, plant-derived essential oils represent a valuable and novel source of bioactive compounds with potent synergism to modulate crop-associated insect pests and phytopathogenic fungi.
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Munteanu, Silvestru Bogdănel, and Cornelia Vasile. "Vegetable Additives in Food Packaging Polymeric Materials." Polymers 12, no. 1 (December 22, 2019): 28. http://dx.doi.org/10.3390/polym12010028.
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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).
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Kaur, Navkiranjeet, Aarti Bains, Ravinder Kaushik, Sanju B. Dhull, Fogarasi Melinda, and Prince Chawla. "A Review on Antifungal Efficiency of Plant Extracts Entrenched Polysaccharide-Based Nanohydrogels." Nutrients 13, no. 6 (June 15, 2021): 2055. http://dx.doi.org/10.3390/nu13062055.
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Human skin acts as a physical barrier; however, sometimes the skin gets infected by fungi, which becomes more severe if the infection occurs on the third layer of the skin. Azole derivative-based antifungal creams, liquids, or sprays are available to treat fungal infections; however, these formulations show various side effects on the application site. Over the past few years, herbal extracts and various essential oils have shown effective antifungal activity. Additionally, autoxidation and epimerization are significant problems with the direct use of herbal extracts. Hence, to overcome these obstacles, polysaccharide-based nanohydrogels embedded with natural plant extracts and oils have become the primary choice of pharmaceutical scientists. These gels protect plant-based bioactive compounds and are effective delivery agents because they release multiple bioactive compounds in the targeted area. Nanohydrogels can be applied to infected areas, and due to their contagious nature and penetration power, they get directly absorbed through the skin, quickly reaching the skin’s third layer and effectively reducing the fungal infection. In this review, we explain various skin fungal infections, possible treatments, and the effective utilization of plant extract and oil-embedded polysaccharide-based nanohydrogels.
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Bourgou, Soumaya, Iness Bettaieb Rebey, Sofiene Ben Kaab, Majdi Hammami, Sarra Dakhlaoui, Selmi Sawsen, Kamel Msaada, Hiroko Isoda, Riadh Ksouri, and Marie-Laure Fauconnier. "Green Solvent to Substitute Hexane for Bioactive Lipids Extraction from Black Cumin and Basil Seeds." Foods 10, no. 7 (June 28, 2021): 1493. http://dx.doi.org/10.3390/foods10071493.
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A comparative study of bioactive lipids extraction from black cumin (Nigella sativa L.) and basil (Ocimum basilicum L.) seeds using conventional petroleum-based solvent and green solvent 2-methyltetrahydrofuran (MeTHF) was performed. MeTHF extraction allowed obtaining the highest oil yield in black cumin (34%). Regarding fatty acids composition, linoleic acid (61%) and α-linolenic (78%) were relevant in black cumin and basil green and conventionally extracted oils, respectively. Besides, MeTHF allowed obtaining higher tocopherols and total phenolics contents in black cumin (400 mg/kg of oil and 12 mg EGA/g oil) and basil (317 mg/kg oil and 5 mg EGA/g oil) compared to hexane-extracted ones. The content of major phenolic compounds in the two seed oils, trans-hydroxycinnamic acid, rosmarinic acid, and thymol was enhanced by MeTHF extraction. Furthermore, MeTHF-extracted oils possess stronger antioxidant activities (radical scavenging, total antioxidant, and β-carotene bleaching activities) and high and similar anti-inflammatory capacity to hexane-extracted oils. In conclusion, the results revealed that MeTHF is efficient to replace hazardous solvents to extract oil from black cumin and basil seeds rich in compounds relevant to the human diet, including essential polyunsaturated fatty acids (n-6 and n-3), tocopherols, and phenolic compounds with improved biological activities.
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Tran, Bao Tram, Thi Hien Nguyen, Thi Chien Truong, Xuan Binh Minh Phan, Thi Thanh Mai Nguyen, Quoc Chinh Hoang, and Xuan Tao Vu. "Evaluation of the chemical components and some bioactive compounds of the peppermint essential oil (Mentha arvensis L.) cultivated in Vietnam." Ministry of Science and Technology, Vietnam 63, no. 7 (July 30, 2021): 26–30. http://dx.doi.org/10.31276/vjst.63(7).26-30.
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Vietnam has diverse plant resources and many species are considered to be valuable medicinal sources. Studying, seeking, and evaluating the bioactive compounds from plants is a valuable research endeavor for producing human healthcare products. Peppermint (Mentha arvensisL.) is widely cultivated in Vietnam as a raw material for the production of essential oils serving local needs and exports. This study compared the chemical components and some bioactive compounds in essential oil from Mentha arvensisL. cultivated in Thai Binh, Binh Thuan, and An Giang provinces. The essential oil yields in all samples ranged from 0.69 to 0.84%. Gas chromatography analyses identified 29 substances in total. Menthol and menthone were the two main ingredients in the oils, accounting for 53.62-62.61% and 18.81-21.06%, respectively. Furthermore, all essential oils exhibited free radical scavenging capacity in vitroand antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli. The plants collected in Thai Binh had the highest content of essential oil, menthol, and menthone, as well as the strongest bioactivities.
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Kyriakoudi, Anastasia, Eleni Spanidi, Ioannis Mourtzinos, and Konstantinos Gardikis. "Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications." Plants 10, no. 6 (June 18, 2021): 1238. http://dx.doi.org/10.3390/plants10061238.
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Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.
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Rezig, Leila, Moncef Chouaibi, Wiem Meddeb, Kamel Msaada, and Salem Hamdi. "Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils." Process Safety and Environmental Protection 127 (July 2019): 73–81. http://dx.doi.org/10.1016/j.psep.2019.05.005.
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Ahmed, Sium, Faisal Bin Rahman, Shawon Ahmed, and Abdullah Mohammad Shohael. "Insights into the bioactive compounds, antioxidant potential and TLC profiling of different extracts of Tomato plants." Jahangirnagar University Journal of Biological Sciences 7, no. 2 (December 30, 2018): 65–77. http://dx.doi.org/10.3329/jujbs.v7i2.40748.
Full textAbstract:
Tomato (Solanum lycopersicum L.) is a widely cultivated vegetable crop worldwide and its consumption is increasing day by day. The only edible part of tomato plant is its fruit. Therefore, the residual tomato plant parts are considered as waste after fruit collection despite some portion of it is used as livestock feed and in the production of fertilizer. Moreover, due to the consumption issue, much of the research is focused on tomato fruit rather than other plant parts. Bioactive compounds can be present in any part of the plant and can be isolated and recovered. Therefore, tomato plant may be useful as a source of bioactive compounds. Our study focuses on the phytochemical constituents and bioactive compounds that are present in different parts of the tomato plant that were being less studied before. Qualitative phytochemical tests were performed to identify the presence of different bioactive compounds. Saponins, tannins, glycosides, phenols, alkaloids, flavonoids and resins are present in significant amount. Total phenol, total flavonoids, total tannin, and total protein content were measured quantitatively. Leaf samples showed higher concentrations of bioactive compounds than roots and stem. Highest total phenol content (66.43 mg/g), total flavonoids content (28.00 mg/g), total tannin content (7.36 mg/g) and total protein content (26.55 mg/g) was found from the leaf water extract. DPPH scavenging assay was performed to find the antioxidant potential and positive results were found. Thin layer chromatography (TLC) was also employed to check the constituents. Our study found several spots for different samples and their retention factors (Rf) were evaluated.
Jahangirnagar University J. Biol. Sci. 7(2): 65-77, 2018 (December)
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Tlais, Ali Zein Alabiden, Giuseppina Maria Fiorino, Andrea Polo, Pasquale Filannino, and Raffaella Di Cagno. "High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation." Molecules 25, no. 13 (June 30, 2020): 2987. http://dx.doi.org/10.3390/molecules25132987.
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Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.
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Amiri, Saber, Zahra Motalebi Moghanjougi, Mahmoud Rezazadeh Bari, and Amin Mousavi Khaneghah. "Natural protective agents and their applications as bio-preservatives in the food industry." Italian Journal of Food Science 33, SP1 (May 19, 2021): 55–68. http://dx.doi.org/10.15586/ijfs.v33isp1.2045.
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Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented compounds that can be used as alternatives to chemical antimicrobials. Plant extracts and essential oils contain terpenes, flavonoids, aldehydes, and phenolic compounds that cause antimicrobial and antioxidant activity. The synergistic activity of compounds synthesized from lactic acid bacteria (LAB) prevents the growth of bacteria and fungi. In addition to removing mycotoxins, LAB compounds have antioxidant and anticancer potentials and increase food safety and nutritional value. One of these antimicrobial molecules is bacteriocin, which is made by various microorganisms. Nisin is one of these bioactive peptides that are used widely in food bio-preservation. Antimicrobial peptides can be used alone or along with other compounds to enhance food security. This article reviews natural preservatives and their applications in food products.
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Ren, Feiyue, and Sumei Zhou. "Phenolic Components and Health Beneficial Properties of Onions." Agriculture 11, no. 9 (September 10, 2021): 872. http://dx.doi.org/10.3390/agriculture11090872.
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Onions are a widely cultivated and consumed vegetable, and contain various bioactive components, which possess various health benefits, such as antioxidant, anti-obesity, and anti-diabetic properties. As the major bioactive constituents in onions, it is essential to study phenolic compounds and the heath beneficial properties of onion and its by-products. The bioactivity of phenolic components in onions can be affected by many factors, including the genotype, different growing environments and food processing methods. Currently, most reviews have focused on an investigation of the chemical compounds or bioactivity of raw onions, but there is a paucity of studies concerning whether pre-harvest (i.e., genotype and growing environment) and post-harvest (i.e., storage) factors can impact its phenolic compounds. This review provides knowledge and guidance to agricultural production on producing high-quality onions and to the food industry on developing functional foods to reduce some chronic diseases such as diabetes. It also promotes research interest in studying bioactive compounds in fruits and vegetables considering different pre-harvest and post-harvest conditions.
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Dávila, Marcelo, Ingrid Loayza, Daniel Lorenzo, and Eduardo Dellacassa. "Searching for Natural Bioactive Compounds in Four Baccharis species from Bolivia." Natural Product Communications 3, no. 4 (April 2008): 1934578X0800300. http://dx.doi.org/10.1177/1934578x0800300415.
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The volatile oil composition of four Baccharis species ( Baccharis papilosa, B. polycephala, B. buxifolia, and B. convawyi) growing wild in Bolivia were studied by GC and GC/MS. The antimicrobial activity of the oils was determined by the agar diffusion and bioautography methods. Solvent extracts, polar and non-polar, of the same species were also tested for antimicrobial and antioxidant activities. Extracts from B. polycephala, B. papilosa and B. convawyi presented significant antioxidant activity, determined using the DPPH radical scavenging method, showing EC50 values of 4.74, 7.17 and 7.97 μg/mL, respectively. Screening for antimicrobial activity was conducted using the agar diffusion test. The most active extracts (% inhibition ≥ 50) were further examined by the dilution method. All the plant extracts studied showed higher antimicrobial activity against S. aureus (Gram-positive) than against E. coli and P. fluorescens (Gram-negative).