Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Lyophilized and Oven-Dried Manilkara zapota Extracts: Characterization and In Vitro, In Vivo, and In Silico Analyses

In this work, extracts from the pulp, peel, and seed of Manilkara zapota were obtained via lyophilization and oven drying. Bromatological analyses were performed to investigate variabilities in the nutritional content of fruits after nine post-harvest days. The phytochemical content of fruits was assessed by gas chromatography flame ionization detector (GC-FID), and their biological performance was studied using in vitro antibacterial and antioxidant assays (DPPH and ABTS) and in vivo toxicity models. Molecular docking was implemented to evaluate the interaction between polar compounds from chicozapote fruits with receptors involved in the pathogenesis of bacterial strains. Results revealed that water or soluble solids content did not vary after post-harvest. It was demonstrated that lyophilization or oven-drying approaches influenced the insoluble, total dietary fiber and digestible carbohydrates among samples. According to GC-FID analysis, it was observed that lyophilization and oven-drying methods also altered the content of myristic and pentadecanoic acids among the obtained extracts. It was noted that the antibacterial and antioxidant activities of extracts were weak due to their MIC (>1000 μg/mL) and IC50 (>2000 μg/mL) values. Still, the toxicity of extracts was poor against Artemia salina nauplii. In silico evaluation unveiled that polar compounds in M. zapota fruits possess a high binding affinity towards the DNA gyrase B of the cultured strains. This study expands the scientific evidence regarding the influence of distinct extraction methods on the nutritional and nutraceutical content of native fruits and the importance of considering additional approaches to enhance their bioactivities.

Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks

Sweet potatoes have been the focus of study due to their nutritional content, as they are considered a food that can help reduce malnutrition owing to their energy contribution. In addition, they serve as a source of other compounds with biological activity that can offer health benefits. The objective of this research was to evaluate the effect of baking temperature on the physicochemical properties and bioactive compounds of sweet potato snacks and to analyze the kinetics for these variables during the process as a function of temperature and time. Fracturability (F), water activity (aw), color variables (L*, a*, and b*), total color difference (ΔE), ascorbic acid (AA), phenolic compounds (PC), and total carotenoids (TC) of raw and baked sweet potatoes at 100, 120, and 140°C were measured. The kinetics of moisture content ratio (X/X0), fracturability (F), water activity (aw), and total color difference (ΔE) were set up. Physicochemical analysis showed that higher baking temperatures led to softer texture with reduced water activity and significant color changes. Bioactive compounds: AA, PC, and TC exhibited a reduction with temperature. Despite these temperature-induced reductions, significant retention of AA and partial retention of PC and TC for these nutrient and antioxidants were achieved. Kinetic analysis emphasized the dynamic nature of physicochemical transformations during baking, providing valuable insights for both the food industry and consumer acceptance. PRACTICAL APPLICATION: Comprehending the kinetics of quality variables allows to understand the changes occurring in the food during the baking process. This knowledge enables the development of more efficient and controlled baking processes for producing healthier sweet potato snacks with characteristics that harmonize with consumers' preferences.

Potential role of Manilkara Zapota L in treating bacterial infection

The increasing problem of antibiotic resistance in bacteria leads to an urgent need for new antimicrobial agents. Alternative treatments for bacterial infections need to be explored to tackle this issue. Plant-based substances are emerging as promising options. Manilkara zapota L. contains compounds with antibiotic activities, and anti-inflammatory, antitumor, antipyretic, and antioxidant properties. It has medicinal properties and contains bioactive compounds, like tannins, flavonoids, and triterpenoids. This review aimed to comprehensively evaluate the existing literature on the potential medicinal and therapeutic benefits of M. zapota in bacterial infections by utilizing data from in vivo and in vitro studies. M. zapota has the potential to be a nutritional source of antimicrobial food. Numerous preclinical studies have demonstrated the antibacterial activities of M. zapota and its components. The antibacterial mechanisms of this fruit could interact with bacterial cell structures such as cell walls or membranes.

The Cashew Pseudofruit (Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health

The fruit of the cashew, a tree belonging to the family Anacardiaceae, is composed of approximately 10% nut (cashew) and 90% stalk or pseudofruit, usually discarded in situ and fermented in the soil. This review identifies cashew pseudofruit's physicochemical characteristics and bioactive compounds and their possible relationship to health benefits. Different processing techniques have been used to preserve the pseudofruit, and the effect of these techniques on its nutrients is also reviewed in this work. Cashew is a highly perishable product with moisture content above 80% w/w and 10% w/w sugars. It also has a high content of polyphenols, flavonoids, and tannins and high antioxidant properties that are best preserved by nonthermal processing techniques. The pseudofruit presents the high inhibitory activity of α-amylase and lipase enzymes, has anti-inflammatory and body weight reduction properties and healing activity, and controls glucose levels, insulinemia, and insulin resistance. For all these reasons, cashews have been promoted as a propitious food/ingredient for preventive and therapeutic management of different pathologies such as diabetes, dyslipidemia, obesity, hypertension, fatty liver, and acne. Moreover, it has positive effects on the intestinal microflora, among others. This pseudofruit has a high potential for the development of functional foods.

Budding mutation reprogrammed flavonoid biosynthesis in jujube by deploying MYB41 and bHLH93

Budding mutations are known to cause metabolic changes in new jujube varieties; however, the mechanisms underlying these changes are still unclear. Here, we performed muti-omics analysis to decipher the detailed metabolic landscape of "Saimisu 1" (S1) and its budding mutation line "Saimisu 2" (S2) at all fruit stages. We found that the genes involved in the biosyntheses of flavonoids, phenylpropanoids, and amino acids were upregulated in S2 fruits at all stages, especially PAL and DFR, resulting in increased accumulation of related compounds in S2 mature fruits. Further co-expression regulatory network analysis showed that the transcription factors MYB41 and bHLH93 potentially regulated the expression of PAL and DFR, respectively, by directly binding to their promoters. Moreover, the overexpression of MYB41 or bHLH93 induced their expression levels to redirect the flux of the flavonoid biosynthetic pathway, eventually leading to high levels of related compounds in S2 fruits. Overall, this study revealed the metabolic variations between S1 and S2 and contributed to the understanding of the mechanisms underlying budding mutation-mediated metabolic variations in plants, eventually providing the basis for breeding excellent jujube varieties using budding mutation lines.

Quality Changes and Fungal Microbiota Dynamics in Stored Jujube Fruits: Insights from High-Throughput Sequencing for Food Preservation

Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epidermis of jujube during the storage period using high-throughput sequencing, as well as to monitor the changes in quality indexes throughout this period. Through internal transcribed spacer (ITS) sequencing, we identified two phyla (Basidiomycota and Ascomycota) and six genera (Cryptococcus, Bulleromyces, Sporidiobolus, Alternaria, Pseudozyma, and Sporobolomyces), which potentially contribute to the spoilage and deterioration of jujube, referred to as "core fungal taxa". A high correlation was further found between preservation indices (including decay rate, firmness, and total soluble solids) and the growth of multiple core fungi over time. These findings will provide insights and a theoretical basis for further research on preservation techniques related to biological control during date fruit storage.

Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage

Innovations for product preservation have attracted interest as they may increase the shelf-life of items when stored properly. In this study, the effects of various storage conditions, including four types of packaging (paper packaging, paper combined PE packaging, aluminum combined PE packaging, and plastic jar packaging) and temperatures (5, 15, 30, and 45 °C) on the quality of dried soursop were evaluated. The results demonstrated that the combination of plastic jar packaging and a storage temperature of 15 °C retained a significant portion of the initial total ascorbic acid content, total polyphenol content, and total flavonoid content. After four weeks of storage, the dried soursop preserve packaged in a plastic jar and stored at 15 °C exhibited a moisture content of 22.977 ± 0.093 %, total ascorbic acid content of 9.7 ± 0.46 mg/100gDW, total polyphenol content of 8.12 ± 0.06 mgGAE/gDW, total flavonoid content of 0.18 ± 0.02 mgQE/gDW, DPPH and ABTS scavenging activity of 0.69 ± 0.01 mgAA/gDW and 0.82 ± 0.01 mgAA/gDW, respectively. Moreover, the product meets the requirements of decision 46/2007/QD-BYT regulating the limits on biological and chemical contamination in food. The study offers valuable insights for the food industry in optimizing packaging and storage conditions to ensure the storage of quality and health-beneficial properties of this product.

Anonna crassiflora suppresses colonic carcinogenesis through its antioxidant effects, bioactive amines, and phenol content in rats

Marolo (Annona crassiflora) is an underutilized Brazilian Cerrado fruit with few reports in the literature about its bioactive compounds and functional properties. In this context, the chemoprevention against the carcinogen 1,2-dimethylhydrazine (DMH)-induced pre-neoplastic lesions in Wistar rat colon was investigated and correlated with marolo's antioxidant activity and the contents of phenolic compounds and bioactive amines. Total phenolic compounds (TPC) and total flavonoids compounds (TFC) were determined in the marolo pulp extract by spectrophotometric and Ultra-Performance Liquid Chromatography and diode array detection (UPLC-DAD) analysis. Free bioactive amines were determined by High Performance Liquid Chromatography and fluorescence detection (HPLC-FLD) after post column derivatization with o-phthalaldehyde. In addition, the in vitro antioxidant activity was determined by DPPH, and ABTS. Wistar rats were treated orally with marolo pulp at 0.7, 1.4 and 2.8 g/kg body weight (bw)/day added to a standard ration. Four subcutaneous injections of DMH (40 mg/kg bw) were used to induce a pre-neoplastic lesion that was assessed by the aberrant crypt foci (ACF) assay. The marolo pulp (fresh weigh) showed high content of total phenolic compounds (9.16 mg GAE/g), with predominance of chlorogenic acid (1.86 µg/g) and epicatechin (0.99 µg/g), and total flavonoids (7.26 mg CE/g), ∼85 % of the TPC. The marolo pulp had significant contents of tyramine (31.97 mg/kg), putrescine (20.65 mg/kg), and spermidine (6.32 mg/kg). The marolo pulp inhibited (p < 0.05) pre-neoplastic lesions induced by DMH administration at the all concentrations tested. These findings indicate that marolo pulp has a colon carcinogenesis chemopreventive effect, which could be due to, at least in parts, its antioxidant action associated with its phenolics and flavonoids content as well of spermidine.

Immunostimulant effects of diet supplementation with yellow (Pouteria campechiana), white (Casimiroa edulis), and black (Diospyros digyna) sapote nanocapsules on laying hens: in vitro and in vivo study

Poultry is commonly infected by different bacteria and parasites in the environment, resulting in increased morbidity and mortality, but immunostimulants have been enhancing non-specific defense mechanisms conferring laying hens' protection. For this purpose, the pulp of yellow (Pouteria campechiana), white (Casimiroa edulis), and black (Diospyros digyna) sapotes were nanoencapsulated (YWB-SN) and evaluated in laying hens' peripheral blood leukocytes to test their addition to the experimental diets at a concentration of 0.5% (5g/kg of dry food) for 1 month (with two samples at days 15 and 30). The YWB-SN were safe when exposed to peripheral blood leukocytes (PBLs). The in vitro experiment showed that these nanocapsules enhanced reactive oxygen species production, and B-SN stimulated phagocytosis activity. Concerning the proinflammatory cytokine (TNF-α) transcription, this gene was upregulated after W-SN stimulation, while B-SN upregulated the IgG gene expression significantly. IgM was upregulated with any YBW-SN in PBLs after 24 h of stimulation. The in vivo study showed a notable B-SN immunostimulation in serum and an upregulation of TNF-α, IgM, and IgG mRNA transcription. Therefore, this study provides a new result of the yellow, white, and black sapote nanocapsules as a functional food for the poultry industry, highlighting the black sapote Diospyros digyna immunostimulant effect.

Harnessing the metabolic modulatory and antioxidant power of 1-(3-Phenyl-Propyl) cyclopropane and melatonin in maintaining mango fruit quality and prolongation storage life

BACKGROUND

The aim of this study was to compare and investigate the effects of 1-(3-phenyl-propyl) cyclopropene (PPCP) and melatonin (MT) as anti-ethylene agents on postharvest senescence, quality, chilling tolerance, and antioxidant metabolism in the mango fruit cv. "Keitt". The study involved exposing the fruit to 20 μL L- 1 PPCP or 200 μM MT, in addition to a control group of untreated fruit, before storing them at 5 ± 1 °C for 28 d. The findings revealed that the treatments with PPCP and MT were effective in reducing chilling injury and preserving fruit quality when compared to the control group.

RESULTS

The use of 20 μL L- 1 PPCP was an effective treatment in terms of mitigating chilling injury and preserving fruit quality for 28 d. This was attributed to the decrease in metabolic activity, specifically the respiration rate and the production of ethylene, which led to the maintenance of fruit firmness and bioactive compounds, energy metabolism, and antioxidant activity, such as ascorbic acid, total flavonoids, trolox equivalent antioxidant capacity, dehydroascorbate reductase, glutathione reductase activity, ATP, and ATPase activity. The study also found that the MT treatment at 200 μM was effective in reducing chilling injury and weight loss and improving membrane stability. Additionally, it led to a decrease in malondialdehyde content and electrolyte leakage, and the maintenance of fruit quality in terms of firmness, peel and pulp colour values for mango peel and pulp total carotenoid content, as well as phenylalanine ammonia lyase and tyrosine ammonia lyase activity. These findings indicate that PPCP and MT have the potential to be efficient treatments in maintaining mango quality and minimizing post-harvest losses.

CONCLUSION

The utilisation of treatments with 20 μL L- 1 of PPCP or 200 μM MT was found to effectively preserve the postharvest quality parameters, in terms of bioactive compounds, energy metabolism, and antioxidant activity, of mangoes cv. "Keitt" that were stored at 5 ± 1 °C for 28 d.

UHPLC-ESI-QTOF-MS/MS Profiling of Phytochemicals from Araticum Fruit (Annona crassiflora Mart.) and Its Antioxidant Activity

Araticum is a native species of the Brazilian Cerrado with a high potential for exploitation. Several studies have stated that araticum is a rich source of phytochemicals with multifaceted biological actions. However, little information is available regarding the characterization of phytochemicals found in the pulp of this fruit. In this context, this study aimed to carry out a comprehensive characterization of phytochemicals present in the araticum pulp using ultra-high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (UHPLC-ESI-QTOF-MS/MS). The antioxidant potential of araticum pulp was also evaluated. UHPLC-ESI-QTOF-MS/MS profiling of the phytochemicals allowed for the identification and annotation of 139 phytochemicals, including organic acids, jasmonates, iridoids, phenolic compounds, alkaloids, annonaceous acetogenins, fatty acid derivatives, and other compounds. Among them, 116 compounds have been found for the first time in araticum pulp. Phenolic compounds and their derivatives represented about 59% of the phytochemicals identified in the extract. Moreover, araticum pulp showed high total phenolic compound content and antioxidant activity. The majority of identified phytochemicals have been associated with key roles in the plant's defense mechanisms against biotic and abiotic stress factors in the Cerrado environment. Furthermore, many of these phytochemicals found in the araticum pulp are already widely recognized for their beneficial effects on human health. Our findings showed that the araticum fruit contains different classes of phytochemicals that exert various biological activities, both in the plant itself and in humans.

Bergamot juice powder with high bioactive properties: Spray-drying for the preservation of antioxidant activity and ultrasound-assisted extraction for enhanced phenolic compound extraction

The spray-drying process yielded functional bergamot juice powder with high antioxidant activity, phenolic content, and vitamin C content. Optimal drying conditions were determined as 10% maltodextrin concentration, 146.02°C inlet temperature, and 39.99% pump rate, preserving powder's bioactive properties. Under these drying conditions, bergamot juice powder exhibited an antioxidant activity of 62.2% DPPH scavenging activity, a total phenolic content of 3862.1 ppm, and a vitamin C content of 1385.9 ppm. The bergamot juice powder, with a water activity of 0.2, bulk density of 0.4 g/mL, tapped density of 0.5 g/mL, porosity of 89.6%, hygroscopicity of 8.6%, and cohesiveness of 37.2%, is highly suitable for further processing. High-pressure liquid chromatography analysis revealed the presence of major phenolic compounds in both fresh bergamot juice and spray-dried powder, although their concentrations were lower in the powder form. The major phenolics identified in the fruit juice were naringin (197.5 ppm), eriocitrin (105.9 ppm), neoeriocitrin (53.4 ppm), neohesperidin (68.8 ppm), and naringenin (119.8 ppm). However, in the powder form, the bitterness-associated compounds, naringin and neohesperidin, exhibited a significant reduction of 85.0% and 90.3%, respectively. Compared to dimethyl sulfoxide (48.4%), ethanol (37.9%), and distilled water (17.3%), ultrasound-assisted extraction with acetone solvent demonstrated the highest efficiency (61.7%) in obtaining phenolic compounds from bergamot juice powder. In conclusion, spray-drying is an effective method for obtaining functional bergamot juice powder, and ultrasound-assisted extraction can further enhance phenolic compound extraction efficiency. These findings have potential applications in the food, cosmetics, and pharmaceutical industries, with opportunities for further research in functional foods or nutraceuticals. PRACTICAL APPLICATION: Spray-drying yields functional bergamot juice powder with high bioactive properties. Optimal drying conditions can be applied in industrial settings. Ultrasound-assisted extraction enhances phenolic compound extraction efficiency. Potential applications in food, cosmetics, and pharmaceutical industries.

Unravelling effects of red/far-red light on nutritional quality and the role and mechanism in regulating lycopene synthesis in postharvest cherry tomatoes

The main goal of this study was to explore the role of red/far-red light in the preservation of postharvest quality in cherry tomato fruits and the mechanism of red/far-red light in regulation of lycopene synthesis. Results showed that red/far-red light irradiation inhibited weight loss and promoted colour change during storage, and it also increased the content of lycopene and β-carotene compared to control. Gene PSY, ZDS and LCY-b were overexpressed in fruits treated with red/far-red light during 33 days' storage compared to control. The analysis of genes involved in red/far-red light absorbance (PHYA and PHYB) and mediation (HY5 and PIF3), and fruit ripening (ACS2 and RIN) suggests that red/far-red light promote lycopene accumulation through phytochrome-mediated signalling pathway to induce HY5. Elevated HY5 could either directly bind to PSY or promote the expression of ACS2 to induce RIN through MADS-loop to enhanced lycopene content.

Preservation of Phenols, Antioxidant Activity, and Cyclic Adenosine Monophosphate in Jujube (Ziziphus jujuba Mill.) Fruits with Different Drying Methods

Jujube, commonly known as the Chinese date, is a nutritious fruit with medicinal importance. Fresh jujube fruits have a shelf life of about ten days in ambient conditions that can be extended by drying. However, nutrition preservation varies with the drying method and parameters selected. We studied total phenolic content (TPC), proanthocyanidins (PA), vitamin C, cyclic adenosine monophosphate (cAMP), and antioxidant activities in jujube fruits dried with freeze-drying (FD), convective oven drying (OD) at 50 °C, 60 °C, and 75 °C, and sun drying (SD) with FD as a control. The cultivars used for this study were 'Capri' and 'Xiang' from Las Cruces in 2019, and 'Sugarcane', 'Lang', and 'Sherwood' from Las Cruces and Los Lunas, New Mexico, in 2020. Freeze-drying had the highest of all nutrient components tested, the best estimates of mature jujube fruits' nutrient contents. Compared with FD, the majority of PA (96-99%) and vitamin C (90-93%) was lost during SD or OD processes. The retention rates of antioxidant activities: DPPH and FRAP were higher in OD at 50/60 °C than SD. SD retained a higher cAMP level than OD at 50/60 °C in both years. The increase in oven drying temperature from 60 °C to 75 °C significantly decreased TPC, PA, antioxidant activities, and cAMP.

Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius

Cupuassu (Theobroma grandiflorum) generates a large amount of waste, which can be better used to obtain products with high added value through biotechnological processes. Thus, the present study aimed to obtain optimized conditions for the simultaneous production of phenolic acids, invertases and transferases enzymes in cupuassu residue with Aspergillus carbonarius. The main methodologies used to select the variables that influence the system were a Plackett-Burman design, followed by a Central Composite Rotational Design. The optimal conditions were use of 17.3% sucrose, 5.1% residue and 4.6% yeast extract to produce 2204.89 ± 5.75 mg GAE/100 g, 39.84 ± 2.08 U/mL of hydrolytic activity, 168.09 ± 3.81 U/mL of transfructosylation activity and 4.23 ± 0.19 of transfructosylation and hydrolytic activity ratio. Among the phenolic acids identified by the UFLC-DAD system, there was an increase of 148.17% in gallic acid and 205.51% in protocatechuic acid. The antioxidant activities also showed changes after fermentation, with an increase of 350% for the ABTS assay, 51.97% for FRAP, 22.65% for ORAC and 16.03% for DPPH. To the best of our knowledge, this is the first time that cupuassu residue is fermented with Aspergillus carbonarius to obtain invertases and transferases enzymes and phenolic acids.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05418-z.

Ki-67 pulmonary immunoreactivity in silver nanoparticles toxicity: Size-rate dependent genotoxic impact

Engineered nanoparticles have been recently utilized in numerous domains particularly, silver nanoparticles (AgNPs). Nonetheless, the possible side effects resulting from AgNPs exposure are not fully clarified. The present study was designed to clarify the toxicity of AgNPs on lung tissue. Furthermore, therapeutic impact of Glycosmis pentaphylla (G. pentaphylla) and Casimiroa edulis (C. edulis) leaves extracts in addition to mucilage and protein (the purified compounds from C. edulis) was investigated against AgNPs induced pulmonary toxicity. Male Swiss albino mice were administered AgNPs orally in two different particle sizes (20 nm and 100 nm) for one month and was further treated via G. pentaphylla, C. edulis, mucilage and protein in a dose of 500 mg/ kg for three weeks. Biochemical, molecular, immunohistochemistry, and histopathological investigations were further assessed. An obvious alteration in oxidative stress biomarkers as well as mRNA gene expression of both survivin and matrix metalloproteinase (MMP-9) was recorded in AgNPs intoxicated group. In addition to, exploration of positive nuclei for Ki-67 was also observed upon AgNPs intoxication. Data declared a significant improvement in the assessed parameters upon G. pentaphylla, C. edulis, mucilage and protein treatment. In conclusion; G. pentaphylla and C. edulis extracts could be considered as a promising candidate as therapeutic regimen against pulmonary toxicity induced via AgNPs due to their enrichment with different active constituents.

PRACTICAL APPLICATIONS

Due to the expansion of AgNPs applications, it is urgent to investigate their toxic impact associated with release of free silver ions. Different particle sizes of AgNPs can induce various alterations in cellular biochemical parameters, mRNA gene expression, histopathological and immunohistopathological examination. Herein, this natural products extracts are used for the first time as promising therapeutic regimen to ameliorate the toxic effect in AgNPs intoxicated lung tissue in mice model as a result of the bioactive metabolites, especially flavonoids and polyphenolic compounds.

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential

Açaí, lychee, mamey, passion fruit and jackfruit are some lesser-consumed tropical fruits due to their low commercial production. In 2018, approximately 6.8 million tons of these fruits were harvested, representing about 6.35% of the total world production of tropical fruits. The present work reviews the nutritional content, profile of bioactive compounds, antioxidant and anti-inflammatory capacity of these fruits and their by-products, and their ability to modulate oxidative stress due to the content of phenolic compounds, carotenoids and dietary fiber. Açaí pulp is an excellent source of anthocyanins (587 mg cyanidin-3-glucoside equivalents/100 g dry weight, dw), mamey pulp is rich in carotenoids (36.12 mg β-carotene/100 g fresh weight, fw), passion fruit peel is rich in dietary fiber (61.16 g/100 dw). At the same time, jackfruit contains unique compounds such as moracin C, artocarpesin, norartocarpetin and oxyresveratrol. These molecules play an important role in the regulation of inflammation via activation of mitogen-activated protein kinases (including p38, ERK and JNK) and nuclear factor κB pathways. The properties of the bioactive compounds found in these fruits make them a good source for use as food ingredients for nutritional purposes or alternative therapies. Research is needed to confirm their health benefits that can increase their marketability, which can benefit the primary producers, processing industries (particularly smaller ones) and the final consumer, while an integral use of their by-products will allow their incorporation into the circular bioeconomy.

Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

Yoghurt is one of the health-functional foods and its nutritive value can be enhanced by adding native fruit. This study aimed to produce novel functional probiotic yoghurt using Bifidobacterium longum (B. longum) strain and White sapote fruits pulp (WSP) at levels of 5, 10, and 15%. WSP contains 19.87% carbohydrates, 0.90% protein, 0.35% fat, 0.78% fiber, 0.6% ash, 48.70 (mg GAE/100 g) total phenolic, 28.25 (mg/100 g) ascorbic acid and 153.53 (IC50 (mg/mL)) for antioxidant activity. Physicochemical, microbiological and sensory evaluation of flavored yoghurt samples were investigated during storage at 5 ± 1 °C for 21 days. The results revealed that increases in total solids, protein, ash, and carbohydrates content were observed in the flavored probiotic yoghurt compared to the control sample. Syneresis and WHC values of flavored yoghurt were influenced by supplementation with WSP whether in fresh or stored samples. Furthermore, significant (P< 0.05) increases in ascorbic acid, antioxidant activity, total phenols, vitamins, and minerals were observed in flavored probiotic yoghurt. Molds & yeast were not detected in all samples except in both control and probiotic yoghurt samples that appeared after 14 and 21 days. Similarly, coliforms were not found in all fresh and stored yoghurt samples. Sensory evaluation results showed that probiotic yoghurt flavored with 10% WSP had the highest acceptance scores compared to other treatments.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05393-5.

Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This study aimed to extract and microencapsulate the phenolic compounds (PC), total anthocyanins (TA), ascorbic acid (AA), dehydroascorbic acid (DHA) and total vitamin C (AA+DHA) from Mexican plum ecotype “Cuernavaqueña” by spray drying (SD) and spout-fluid bed drying (SFB) and evaluate the bioaccessibility of these compounds by in vitro digestion. Optimal extraction conditions for bioactive compounds (BC) and antioxidant capacity (AC) were: three consecutive extractions at 40 °C, for 90 min each, with 1/5 solid-solvent ratio (4 g/20 mL), and 40% v/v aqueous ethanol. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Microcapsules obtained by SFB showed better retention and encapsulation efficiencies coupled with better protection against the digestion process. Microencapsulation by SFB protects the BC of Mexican plum, and it could be used in the food industry as ingredient to develop functional foods.

Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray-dried powder

Anthocyanins are important phytochemical compounds in nature that are of interest not only for their health benefits such as antioxidant, anti-inflammatory, and anti-carcinogenic properties, but also for their role in imparting attractive and characteristic color to food products. In this study, anthocyanins from hibiscus (Hibiscus sabdariffa L.) calyces were microencapsulated by spray-drying technique using maltodextrin as the carrier. The experiment was carried out in the full factorial design with two factors, namely inlet temperature (150, 160, and 170°C) and anthocyanin to maltodextrin mass ratio (1:50, 1:60, 1:70, 1:80, 1:90, and 1:100) with the aim of investigating the effect of spray drying conditions on phenolic content, anthocyanin, antioxidant activity, and color of spray-dried hibiscus powder. The results showed that increasing the carrier ratio significantly reduced the antioxidant content and their activities in the powder. However, the high level of carriers exhibited a protective effect in encapsulating anthocyanin compounds into the maltodextrin matrix, which was demonstrated by high encapsulation efficiency (>85%) observed in the samples prepared at a ratio of 1:100. It should be highlighted that although high temperature (170°C) reduced total anthocyanin concentration, it actually enhanced total phenolic content. In addition, the moisture content of the powder declined with increasing carrier ratio and inlet temperature, and it was found to be in the range of 5.57%-10.19% in the powder. With solubility greater than 93.71%, the total phenolic and total anthocyanin content of spray-dried hibiscus powder were 31.5-41.9 (mg gallic acid equivalent/g of dry powder) and 6.08-10.47 (mg cyanidin-3-glucoside/g of dry powder), respectively.

Hydrogen sulfide treatment increases the antioxidant capacity of fresh Lingwu Long Jujube (Ziziphus jujuba cv. Mill) fruit during storage

Hydrogen sulfide (H₂S) has been identified as an important gaseous signal molecule in plants. Here, we investigated the effects of H₂S on postharvest senescence and antioxidant metabolism of Lingwu Long Jujube (Ziziphus jujuba cv. Mill) fruits (LLJF). Fumigation of Jujube fruits with H₂S released from 0.4 mm NaHS could significantly prolong the postharvest shelf life of jujube fruits, reduce the decay rate of fruit, the weight loss of fruit, and inhibit the fruit loss, hardness, color, soluble solids, and titratable acidity. Compared with the control group, exogenous H₂S fumigation significantly decreased the loss of chlorophyll, carotenoids, soluble protein, ascorbic acid, phenols, and flavonoids in jujube fruits during post-harvest storage. At the same time, H₂S could significantly delay the accumulation of malondialdehyde (MDA), hydrogen peroxide (H₂O₂) and superoxide anion (O₂^∙−) and promote catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), peroxidase (POD) activity, and inhibit polyphenol oxidase (PPO) activity. To summarize, H₂S can effectively alleviate postharvest senescence and decay of jujube fruits by regulating the ROS accumulation and antioxidant enzymes, and prolong the storage period of postharvest.

•

H₂S treatment could significantly prolong the postharvest shelf life of jujube fruits.

•

H₂S could significantly delay the accumulation of MDA, H₂O₂ and O₂^∙− during storage of jujube fruits.

•

H₂S treatment promote CAT, SOD, APX, POD activity, and inhibit PPO activity during storage of jujube fruits.

•

Provides a new method for storage of post-harvest jujube fruits.

Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K₂CO₃ or sunflower oil/K₂CO₃ at 28 °C and olive oil/NaOH cum blanching at 96 °C for 15s, hot water at 96 °C for 15s, and dried in a hot air drier at 50, 60, and 70 °C. Mathematical models were used to fit the data of drying and rehydration kinetics. Results showed that increase in temperature reduced drying time, increased effective diffusivity and shrinkage. Sunflower oil aided chemical pretreated sample had the shortest drying time (780 min) and highest effective diffusivity (6.3 × 10⁻⁸ m²/s) at 60 °C, faster rehydration ability at 60 °C, highest retention rate for ascorbic acid (15 %), phenolic content (29 %), and antioxidant activity (12.3 %), while olive oil aided chemical (K₂CO₃) pretreated sample had the shortest drying time at 50 °C (990 min) and 70 °C (600 min), lowest shrinkage (48.5 %), slower rehydration capacity at 40 °C, and lowest colour change (ΔE = 11.5). Modified Henderson and Pabis and Vega-Gálvez were superior to other fitting models in predicting the drying and rehydration kinetics. Sunflower oil/K₂CO₃ pretreatment could help improve the drying and quality characteristics of hog plum.

Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

Chemical Profile and Evaluation of the Antioxidant and Anti-Acetylcholinesterase Activities of Annona squamosa L. (Annonaceae) Extracts

This study presents the chemical profile of extracts from the pulp and seed of Annona squamosa L., as well as the evaluation of their antioxidant and acetylcholinesterase inhibition activities. In the chemical prospection, qualitative assays were performed, and the contents of total phenols, flavonoids, vitamin C, and carotenoids were quantified. For the compounds identification, analyses of the extracts were performed by liquid chromatography coupled to mass spectrometry. Antioxidant evaluation was performed using the DPPH, ABTS, Fe³⁺ reduction, 2-DR protection, and β-carotene protection methods. The assay for inhibition of acetylcholinesterase activity was determined using the method described by Ellman. The secondary metabolites identified were anthocyanidins, flavones, flavonols, and alkaloids. Phenol analysis showed a higher quantitative value of total phenols and flavonoids for the seed extract, and the vitamin C content was higher in the pulp extract. There was no significant difference in relation to the carotenoids quantification. The best results obtained for antioxidant activity, for both seed and pulp extracts, were with the ABTS method with IC₅₀ of 0.14 ± 0.02 and 0.38 ± 0.02 mg/mL, respectively. Compared to A. squamosa seed extract, the pulp extract demonstrates higher AChE inhibitory activity with IC₅₀ of 18.82 ± 0.17 µg/mL. A. squamosa is a nutritious food source. The continuity of the studies is fundamental to relate the consumption of this food and its effects on neurodegenerative diseases.

Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction

The aim of this study was to analyze the residue powders of Malpighia emarginata L., Psidium guajava L., Genipa americana L. and Spondias tuberosa L. regarding their total phenolic compounds contents, antioxidant activity (ABTS, DPPH and FRAP), soluble sugars, carotenoids, organic acids by HPLC-DAD/RID and individual phenolic compounds by the UPLC-QDa-MS system. The genipap residue had a high content of soluble sugars (422.72 ± 19.15 mg.g^-1 DW), with a higher content of sucrose (170.83 ± 10.89 mg.g^-1 DW). Nystose was found in the residues of guava (6.59 ± 0.56 mg.g^-1 DW) and umbu (65.61 ± 2.31 mg.g^-1 DW). The residues of acerola and umbu showed contents of β-carotene of 5.84 ± 0.01 mg.g^-1 DW and 0.10 ± 0.05 mg.g^-1 DW, respectively while high concentration (1116.00 ± 2.00 mg.100 g^-1 DW) of tartaric acid was found in acerola residue and quinic acid (6340 ± 104.00 mg.100 g^-1 DW) in umbu residue. Acetone (80%) and ultrasonic extraction were the best conditions for the residues of acerola, guava and genipap, however, for the umbu residue, extraction with shaker showed better results. The acerola and umbu residues showed higher yields of total phenolics, the values being 378.69-444.05 mg GAE.100 g^-1 DW and 326.14-404.36 mg GAE.100 g^-1 DW, respectively, as well as antioxidant activity. Naringenin was the individual phenolic compound with the highest concentration in the residue of acerola and genipap, vanillin in guava and rutin in umbu. Thus, residues powders from acerola, guava, genipap and umbu constitute potential sources of bioactive compounds, which could be used in the food, pharmaceutical and cosmetic industries.

Antihyperglycemic and hypoglycemic activity of Mayan plant foods in rodent models

BACKGROUND

Postprandial hyperglycemia and decreased insulin secretion are relevant to risk factors in the development of type 2 diabetes and its complications. Plant foods with antidiabetic properties could be an affordable alternative in the prevention and treatment of this disease. In the present study, the antihyperglycemic and hypoglycemic activity of Bixa orellana, Psidium guajava L., Cucurbita moschata, Raphanus sativus L. and Brassica oleracea var. capitata - Mayan plant foods - were evaluated at doses of 5 and 10 mg kg^-1 . Antihyperglycemic activity was measured in healthy Wistar rats and those with obesity induced by high-sucrose diet (group HSD) (20%). The hypoglycemic activity was measure in healthy CD1 mice.

RESULTS

Fasting glucose, Lee index and the body weight of HSD rats increased significantly (P ≤ 0.05) after 12 weeks of induction compared to healthy rats. In healthy rats, P. guajava and Bixa orellana (10 mg kg^-1 ) demonstrated higher and statistically different (P ≤ 0.05) antihyperglycemic activity compared to control acarbose (0.5 mg kg^-1 ). In the HSD rat group, all Mayan plant foods (10 mg kg^-1 ) demonstrated antihyperglycemic activity statistically equal (P ≤ 0.05) to control acarbose. However, Brassica oleracea and R. sativus registered the highest antihyperglycemic activity. Bixa orellana and P. guajava (5 mg kg^-1 ) showed similar hypoglycemic activity (P ≤ 0.05) to glibenclamide (0.5 mg kg^-1 ) but was not significant (P ≤ 0.05) compared to insulin (5 UI kg^-1 ).

CONCLUSION

The present study provides valuable evidence on the possible health benefits of Mayan plant foods. These foods could contribute to the development of therapeutic diet strategies for the prevention and treatment of diabetes. © 2021 Society of Chemical Industry.

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty-one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1.

Carotenoids from mamey (Pouteria sapota) and carrot (Daucus carota) increase the oxidative stress resistance of Caenorhabditis elegans

Carotenoids are natural pigments and antioxidants found in fruits and vegetables such as carrot, tomato, orange, mango, yellow corn, pumpkin, and mamey. In this study, we evaluated the antioxidant potential of mamey (Pouteria sapota) carotenoids and compared them to carrot (Daucus carota) carotenoids. The carotenoids were extracted from mamey and carrot, and their antioxidant capacity were determined via in vitro (ABTS method) and in vivo assays (resistance against oxidative stress in Caenorhabditis elegans). The carotenoid contents in mamey and carrot were 4.42 ± 0.12 and 5.47 ± 0.04 mg β-carotene/100 g, respectively. Despite the differences between the carotenoid contents in both products (p < 0.05), the in vitro antioxidant capacity results showed no significant differences between the extracts (p > 0.05). The mamey and carrot carotenoid extracts decreased the oxidative damage in C. elegans by 20–30% and 30–40%, respectively. Both extracts increased the resistance and enhanced the survival of the nematodes, and showed better effects than pure β-carotene, probably owing to the complex mixture in the carotenoid extracts. These results suggest that mamey is a good alternative source of carotenoids and that it protects against oxidative stress in C. elegans. The protective effect of mamey carotenoids was similar to the effect of carrot carotenoids.

•

Mamey carotenoids displayed similar antioxidant activity to carrot carotenoids.

•

Mamey and carrot carotenoids increased the oxidative stress resistance of C. elegans.

•

Continuous exposure to carotenoids enhanced the resistance of the progeny.

•

Natural mixture of carotenoids had better antioxidant effects than pure β-carotene.

Bioactive Compounds and Evaluation of Antioxidant, Cytotoxic and Cytoprotective Effects of Murici Pulp Extracts (Byrsonima crassifolia) Obtained by Supercritical Extraction in HepG2 Cells Treated with H2O2

The use of clean technologies in the development of bioactive plant extracts has been encouraged, but it is necessary to verify the cytotoxicity and cytoprotection for food and pharmaceutical applications. Therefore, the objective of this work was to obtain the experimental data of the supercritical sequential extraction of murici pulp, to determine the main bioactive compounds obtained and to evaluate the possible cytotoxicity and cytoprotection of the extracts in models of HepG2 cells treated with H2O2. The murici pulp was subjected to sequential extraction with supercritical CO2 and CO2+ethanol, at 343.15 K, and 22, 32, and 49 MPa. Higher extraction yields were obtained at 49 MPa. The oil presented lutein (224.77 µg/g), oleic, palmitic, and linoleic, as the main fatty acids, and POLi (17.63%), POO (15.84%), PPO (13.63%), and LiOO (10.26%), as the main triglycerides. The ethanolic extract presented lutein (242.16 µg/g), phenolic compounds (20.63 mg GAE/g), and flavonoids (0.65 mg QE/g). The ethanolic extract showed greater antioxidant activity (122.61 and 17.14 µmol TE/g) than oil (43.48 and 6.04 µmol TE/g). Both extracts did not show cytotoxicity and only murici oil showed a cytoprotective effect. Despite this, the results qualify both extracts for food/pharmaceutical applications.

Anti-inflammatory effects of Chrysophyllum cainito fruit extract in lipopolysaccharide-stimulated mouse peritoneal macrophages

The present paper sought to investigate the in vitro and in vivo anti-inflammatory effects of the methanolic extract (ME), hexane-ethyl acetate fraction E (FE) found in Chrysophyllum cainito fruits (CCF), as well the lupeol acetate (LA) obtained from FE on lipopolysaccharide (LPS)-stimulated mouse peritoneal macrophages. The macrophages were treated with ME, FE or LA at various concentrations and the viability of cells was determined using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide method. Production of pro-inflammatory (IL-1β, IL-6, and TNF-α) and anti-inflammatory (IL-10) cytokines, as well as the nitric oxide (NO) and hydrogen peroxide (H₂O₂) levels was determined using macrophages treated with ME, FE or LA at various concentrations and stimulated with LPS as an in vitro model. Afterwards, we evaluated the anti-inflammatory effects in vivo using the TPA-induced ear edema and carrageenan-induced paw edema tests in mice and production of inflammatory mediators was estimated in serum samples. The results showed that the ME, FE and LA from fruits, FE and LA were able to trigger an inhibition in NO and H₂O₂ levels, as well as IL-1β, IL-6, and TNF-α released by macrophages in a concentration-dependent manner. LA from C. cainito fruits was found to significantly attenuate carrageenan-induced paw edema and TPA-induced ear edema. Therefore, the results suggest ME, FE and LA isolated from C. cainito fruits have anti-inflammatory effects on macrophages without affecting cell viability.

Biochemical and nutritional characterization of dragon fruit (Hylocereus species)

Nutritional and biochemical composition of dragon fruit (Hylocereus) species H. undatus (fruits with white pulp and pink skin), and H. polyrhizus (fruits with red pulp and pink skin) were investigated to develop the nutritional composition data for dragon fruit and compare the difference between H. undatus and H. polyrhizus. The pH, TSS, total sugar, moisture, ash, protein, and dietary fibre content varied between 4.8 and 5.4, 8-12%, 5.13-7.06%, 82-85%, 0.7-0.85%, 0.90-1.1% and 0.8-1.0%, respectively. Total phenolics and flavonoids content varied between 25 and 55 mg GAE and 15-35 mg CE per 100 g, respectively. H. polyrhizus have a significantly high quantum of phenolics and antioxidant potential than H. undatus. 100 g fruit contained about 120-200 mg K, 30-45 mg Mg, 20-45 mg Ca, 20-35 mg P, 0.70-1.5 mg Fe, and 0.20-0.40 mg Zn. Vitamin C was found maximum (6 mg/100 g), followed by vitamin E (150 µg), pantothenic acid (50 µg), and vitamin K1 (25 µg). It is an ideal fruit for maintaining good health as it has low calories.

Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative Technologies

Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbiological growth and enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma and ultraviolet light have become popular for the processing of fruits because they can preserve nutritional quality. In this review, the phenolic profile and health potential of 38 Mesoamerican fruits were assessed. Phenolic compounds were classified based on their contribution to the diet as flavonoids, phenolic acids, tannin, lignins and stilbenoids. Due to this composition, fruits showed a wide range of bioactivities which included anti-inflammatory, anti-diabetic, anti-hypertensive and anti-obesity activities, among others. Phenolic content in fruits submitted to innovative food processing technologies depended on parameters such as enzymatic activity, antioxidant capacity, microstructure integrity and cell viability. Innovative technologies could increase phenolic content while assuring microbiological safety by (i) promoting the release of bound phenolic compounds during processing and (ii) inducing the synthesis of phenolic compounds by activation of phenylpropanoid pathway during storage.

Phenolic profile and antioxidant capacity of Pithecellobium dulce (Roxb) Benth: a review

Pithecellobium dulce (Roxb) Benth (P. dulce), known as "guamúchil", is a tree native to the American continent. Various parts of the tree are used in traditional medicine, primarily for treating gastrointestinal disorders. The phenolic compounds and antioxidant capacity of this plant are largely responsible for the beneficial health effects attributed to it. A number of authors have studied the antioxidant capacity and phenolic compounds of the aril, seed, leaf and root of P. dulce using various methodologies, which can differ considerably in variables such as environmental factors, type of drying, temperature, the way the sample is stored, and the use of different solvents in the various extraction methods. Even methods of quantification by HPLC vary tremendously. This paper summarizes the existing research carried out to date on determining the phenolic profile and antioxidant capacity of P. dulce.

DNA damage and genetic aberration induced via different sized silver nanoparticles: Therapeutic approaches of Casimiroa edulis and Glycosmis pentaphylla leaves extracts

Potential of Casimiroa edulis and Glycosmis pentaphylla leaves extracts were investigated against the effect of two different particle sizes of silver nanoparticles induced toxicity in mice. Mice received silver nanoparticles (AgNPs) (100 mg/kg) with 20 and 100 nm for four weeks followed by daily oral dose of extracts (500 mg/kg) for three weeks. C. edulis leaves identified fourteen phenolic compounds while, G. pentaphylla leaves identified, twelve phenolic compounds. Additionally, biochemical, genotoxicity, mutagenicity, and histopathological investigations were carried out, revealed that liver function activities, lipid profile, hydrogen peroxide, and C-reactive protein were significantly elevate post AgNPs exposure. While, superoxide dismutase, glutathione-S-transferases, and glutathione peroxidase significantly reduce. A marked amelioration in all detected biomarkers, improved histopathological changes and repair DNA damage after treated with C. edulis and G. pentaphylla leaves extracts. These extracts are used for the first time as promising candidate therapeutic agents against toxicity induced by AgNPs. PRACTICAL APPLICATIONS: The potential applications of AgNPs make it necessary to investigate the possible toxicity associated with release of free silver ions in the biological system. AgNPs of varying particle sizes had toxic effects as evidenced by alterations in some cellular biochemical parameters, genotoxicity, mutagenicity, and histopathological indices on mice. Casimiroa edulis and Glycosmis pentaphylla leaves extracts are used for the first time as promising candidate therapeutic, where they are able to ameliorate the toxicity induced via AgNPs and record vacillate percentage of improvement in the selected biomarkers, as a result of the bioactive secondary metabolites especially flavonoids and other polyphenolic compounds.

A study on nutritional and functional study properties of Mayan plant foods as a new proposal for type 2 diabetes prevention

Mayan communities cultivate a great variety of plant foods that could be of interest due to their nutritional and functional potential. The aim of this study was to evaluate the nutritional value, glycemic index (GI), total phenol content (TPC), and total flavonoid content (TFC), and in vitro antioxidant and antidiabetic activity of 24 plant foods of a Mayan community from the Yucatan Peninsula. Multivariate statistical analysis indicated that Psidium guajava L. (fruit), Cucurbita moschata (vegetable), Raphanus sativus L. (tuber), Brassica oleracea var. capitata L. (leaf), and Bixa orellana L. (seed) had the highest nutritional and functional value for each plant food group. Principal component analysis suggested that TFC is a key feature to select plant foods with antidiabetic potential. Mayan plant foods have nutritional and functional properties that can be used in the development of a new proposal aimed at preventing type 2 diabetes.

Protective effect of lyophilized sapodilla (Manilkara zapota) fruit extract against CCl4-induced liver damage in rats

The tropical fruit sapodilla (Manilkara zapota syn. Achras zapota) is a rich source of nutrients, minerals and a myriad of bioactive phytochemicals such as flavonoids and catechins. Pharmacologically, sapodilla has been shown to exhibit anti-bacterial, anti-parasitic, anti-fungal, antiglycative, hypocholesterolemic and anti-cancer effects. However, its influence on hepatic tissue and serum lipids remains obscure. To address this, we used an in vivo model of liver damage to elucidate the effect of lyophilized sapodilla extract (LSE) treatment in carbon tetra chloride (CCl4) intoxicated rats. Exposure of CCl4 resulted in elevation of serum biomarkers of liver damage (aspartate transaminase, alanine aminotransferase, γ-glutamyl transferase and alkaline phosphatase), bilirubin and dysregulation of serum lipid profile (cholesterol and triglycerides). These effects were significantly and dose-dependently reversed by LSE treatment (250 and 500 mg/kg). Administration of LSE also reduced the structural damage caused by CCl4 in the liver. Furthermore, determination of oxidative stress parameters (malondialdehyde and non-protein sulfhydryls) revealed that LSE treatment mitigated CCl4-triggered modulation of both molecules. LSE also showed a strong antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid assays. In conclusion, the present study discloses the hepatoprotective and lipid-lowering effects of lyophilized sapodilla extract against CCl4-induced liver damage, an effect, at least in part, mediated by its antioxidant activity.

Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit

Hot water treatment (HT) has proved to alleviate chilling injury (CI) in bell pepper and other Solanaceae species, this has been associated with the presence of metabolites such as sugars and polyamines, which protect the plasmatic membrane. However, it is unknown if the phenolic compounds in bell pepper play a role in the CI tolerance induced by the application of a HT. The aim of this study was to identify the specific phenolics associated with induced CI tolerance in bell pepper by HT (53 °C, 1 to 3 min). Fruit treated for 1 min (HT-1 min) exhibited CI tolerance (the lowest symptom development, electrolyte leakage, and vitamin C loss) and was the chosen treatment for further experiments. The phenolic composition was affected by HT-1 min and CI. Phenolics presented a strong correlation with the antioxidant activity. In fruit with CI tolerance, the concentration of seven compounds was increased, being quercetin-O-rhamnoside-O-hexoside and chlorogenic acid the most remarkable. Quercetin-3-O-rhamnoside was accumulated only in fruit with induced tolerance, meanwhile orientin was particularly sensitive to heat and cold exposure. Thus, HT-1 min (53 °C, 1 min) is a useful technology to induce CI tolerance in bell pepper and such tolerance is associated with the phenolic composition that may reduce the prevalence of oxidative stress during the storage under CI conditions. PRACTICAL APPLICATION: Phenolics induced by CI and HT may be useful to detect early stages of heat and chilling injuries in bell pepper and prevent the negative effect of such stresses even before its harvest and during commercial storage. Additionally, the phenolics associated with CI tolerance may be used as markers in breeding programs to create new chilling resistant cultivars.

Chrysophyllum cainito: A Tropical Fruit with Multiple Health Benefits

Chrysophyllum cainito is a tropical fruit tree with multiple benefits to human health. C. cainito possesses strong antioxidant properties either in vitro or in vivo. Extracts from the leaves, stem bark, fruits, peel, pulp, or seed of C. cainito are promising candidates in traditional medicine for curing diabetes and fighting against bacterial, fungal, and viral infections. C. cainito leaf extract alone or in a complex formula exhibits anti-inflammatory responses by reducing hypersensitivity, acts as inflammatory markers, and has antinociceptive effects. The leaf extract also increases wound healing speed and assists in regulating fat uptake. In addition, the C. cainito fruit shows anticancer activity against osteosarcoma. In conclusion, the aerial parts of C. cainito have strong beneficial biological effects on human health.

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.