Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study

Chemical Composition, Antimicrobial and Antioxidant Activities of Broccoli, Kale, and Cauliflower Extracts

The brassicas have the potential to prevent chronic non-communicable diseases and it is proposed to evaluate the chemical composition, antioxidant and antimicrobial potential of broccoli, cabbage and extracts. The extracts were prepared and characterized and the antioxidant potential was evaluated against three radicals while the antimicrobial potential was analyzed using three techniques against four bacteria. The extracts have glucosinolates and phenolic compounds in their composition, and effectively inhibit the 2,2-diphenyl-1-picrylhydrazyl radical. The extracts of broccoli and cauliflower showed an inhibitory effect against hydroxyl radicals and nitric oxide. Disk diffusion showed that broccoli and cauliflower extract were active against three bacteria, while kale extract showed active halos for Gram-negative bacteria. Kale extract had an inhibitory effect Gram-positive bacteria, cauliflower extract inhibited the growth of Staphylococcus aureus. The cauliflower extract thus had a higher concentration of phenols, a strong antioxidant activity and promising results at a concentration of 100 mg/mL against S. aureus.

Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables

Allium species are among the most widely cultivated vegetables for centuries for their positive effects on human health and their variety of uses in food preparation and cooking. Preparation and cooking processes create chemical changes that can affect the concentration and bioavailability of bioactive molecules. Understanding the changes in bioactive compounds and bioactive activities in Allium vegetables resulting from preparation and cooking processes is essential for better retention of these compounds and better utilization of their health benefits. This study aimed to investigate the effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables. This review concludes that bioactive compounds in Allium vegetables are affected by each preparation and cooking process depending on variables including method, time, temperature. Owing to differences in the matrix and structure of the plant, preparation and cooking processes show different results on bioactive compounds and bioactive activities for different vegetables. Continued research is needed to help fill gaps in current knowledge, such as the optimal preparation and cooking processes for each Allium vegetable.

Anti-Yeasts, Antioxidant and Healing Properties of Henna Pre-Treated by Moist Heat and Molecular Docking of Its Major Constituents, Chlorogenic and Ellagic Acids, with Candida albicans and Geotrichum candidum Proteins

Lawsonia inermis, known as henna, has traditionally been utilized in cosmetics and folk medicine because of their valuable health effects. A lack of information about the processes that increase or decrease release, as well as the biological activities of constituents of natural origin, is an important pharmacological problem. This investigation evaluates the influence of moist heat on the flavonoid and phenolic contents of henna powder and their biological activities. HPLC analysis reflected the existence of 20 and 19 compounds of flavonoids and phenolics in the extract of unpre-treated henna by moist heat (UPMH) and pre-treated henna by moist heat (PMH). Several compounds such as chlorogenic acid, ellagic acid, rutin, rosmarinic acid, kaempferol, and pyrocatechol occurred with high concentrations of 57,017.33, 25,821.09, 15,059.88, 6345.08, 1248.42, and 819.19 µg/mL UPMH while occurred with low concentrations of 44,286.51, 17,914.26, 3809.85, 5760.05, 49.01, and 0.0 µg/mL, respectively in PMH. C. albicans, C. tropicalis, and G. candidum were more affected by UPMH with inhibition zones of 30.17 ± 0.29, 27 ± 0.5, and 29 ± 1.5 mm than PMH with inhibition zones of 29 ± 0.5, 25.33 ± 0.58, and 24.17 ± 0.29 mm, respectively. UPMH henna exhibited less MIC and MFC against the tested yeasts than PMH. Moreover, UPMH henna showed good wound healing, where the rat of migration, wound closure %, and area difference % were 14.806 um, 74.938 um2, and 710.667% compared with PMH henna 11.360 um, 59.083 um2, 545.333%, respectively. Antioxidant activity of UPMH and PMH henna. Promising antioxidant activity was recorded for both UPMH or PMH henna with IC50 5.46 µg/mL and 7.46 µg/mL, respectively. The docking interaction of chlorogenic acid and ellagic acid with the crystal structures of G. candidum (4ZZT) and C. albicans (4YDE) was examined. The biological screening demonstrated that the compounds had favorable docking results with particular proteins. Chlorogenic acid had robust behavior in the G. candidum (4ZZT) active pocket and displayed a docking score of -7.84379 Kcal/mol, higher than ellagic acid's -6.18615 Kcal/mol.

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion contains diverse phytochemicals, including organosulfur compounds, phenolic compounds, polysaccharides, and saponins. The phenolic and sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin, and quercetin glucosides, are the major bioactive constituents of onion. Accumulated studies have revealed that onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective, neuroprotective, hepatorenal protective, respiratory protective, digestive system protective, reproductive protective, and immunomodulatory properties. Herein, the main bioactive compounds in onion are summarized, followed by intensively discussing its major health functions as well as relevant molecular mechanisms. Moreover, the potential safety concerns about onion contamination and the ways to mitigate these issues are also discussed. We hope that this paper can attract broader attention to onion and its bioactive compounds, which are promising ingredients in the development of functional foods and nutraceuticals for preventing and managing certain chronic diseases.

Phytotherapy and food applications from Brassica genus

Plants of the genus Brassica occupy the top place among vegetables in the world. This genus, which contains a group of six related species of a global economic significance, three of which are diploid: Brassica nigra (L.) K. Koch, Brassica oleracea L., and Brassica rapa L. and three are amphidiploid species: Brassica carinata A. Braun, Brassica juncea (L.) Czern., and Brassica napus L. These varieties are divided into oily, fodder, spice, and vegetable based on their morphological structure, chemical composition, and usefulness of plant organs. The present review provides information about habitat, phytochemical composition, and the bioactive potential of Brassica plants, mainly antioxidant, antimicrobial, anticancer activities, and clinical studies in human. Brassica vegetables are of great economic importance around the world. At present, Brassica plants are grown together with cereals and form the basis of global food supplies. They are distinguished by high nutritional properties from other vegetable plants, such as low fat and protein content and high value of vitamins, fibers along with minerals. In addition, they possess several phenolic compounds and have a unique type of compounds namely glucosinolates that differentiate these crops from other vegetables. These compounds are also responsible for numerous biological activities to the genus Brassica as described in this review.

The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries

In these days people are more interested in frozen foods, especially home freezing fruits and vegetables. In this study, the effects of a new developed quick freezer system for home-type refrigerator on the freezing rates and some quality properties of strawberries were investigated. The freezing cabinet (at -30 °C with 1.2 ms^-1 air) was designed and manufactured by Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey) then the strawberrries were frozen in a novel quick freezer and compared with the samples frozen statically at classic home type refrigerator (at -18 °C without any air blown) via the freezing times at three different (bottom, middle and top) position. Microstructure, color, antioxidant content and microbiological quality during storage of 4 months at -25 °C compared. Strawberries reached -15 °C approximately 234 min shorter in the novel system. Freezing rates were determined as 0.32 cm h^-1 for the static freezer and 1.51 cm h^-1 for the quick freezer. Unlike the classic home-type refrigerator, quick freezing process took place in the novel home freezing system. SEM images showed that higher freezing rate in the novel system provides better protection in tissue structure and cell walls. The antioxidant activity of the strawberries frozen in the novel home freezing system was 8.96% higher after the freezing process. Brightness and redness of samples were protected better after quick freezing during storage. Nonetheless, no evident differences were observed in microbiological criteria.

Encapsulation of broccoli extract by electrospraying: Influence of in vitro simulated digestion on phenolic and glucosinolate contents, and on antioxidant and antihyperglycemic activities

Compounds present in broccoli are vulnerable to the digestive process, and encapsulation becomes an alternative for their preservation. The encapsulation of broccoli extract, by electrospraying, was performed with the purpose of evaluating the effect of in vitro simulated digestion on individual compounds and antioxidant and antihyperglycemic potentials. Each digestion fraction was evaluated by chromatography, as well as for antioxidant activity and antihyperglycemic potential. The encapsulated extract showed high encapsulation efficiency and spherical morphology. Losses in the levels of phenolic compounds and glucosinolates were found in both extracts, considering the fractions submitted to digestion. The digestion promoted an increase in the inhibition of hydroxyl, nitric oxide and α-amylase, as well as a decrease in the inhibition of α-glucosidase in both extracts, when compared to undigested fractions. Thus, the digestion affects the compounds content in both encapsulated and unencapsulated extracts. However, they still promote the control of oxidative processes and hyperglycemia.

Effects of different sterilization methods of herbal formula on phytochemical compounds and antibacterial activity against mastitis-causing bacteria

BACKGROUND AND AIM

The current phytobiotic industry is struggling to determine a proper sterilization method for an herbal formula that comprises multiple plant extracts. Hence, this study aims to investigate the effects of two sterilization methods of herbal formula on phytochemical compounds and antibacterial activity against mastitis-causing bacterial isolates.

MATERIALS AND METHODS

The herbal formula comprised the extracts of Piper betle leaves, Curcuma domestica, and Curcuma zanthorriza. We applied two sterilization methods - sterilization using 0.45 μM syringe filter and sterilization using an autoclave at 121°C for 15 min. After sterilization, we measured phytochemical contents (phenol and flavonoid) of the herbal formula. Using the disk diffusion method, the antibacterial susceptibility test of the sterilized herbal formula against mastitis-causing bacterial isolates was conducted. Tetracycline, erythromycin, and penicillin - common antibiotics for mastitis therapy in dairy farms - were used as standard antibiotics.

RESULTS

Compared with autoclave sterilization, syringe filter sterilization resulted in less (p<0.05) phenolic and flavonoid contents. Against Escherichia coli and Staphylococcus aureus, the filter sterilized herbal formula (E. coli: 65.9%-73%; S. aureus: 6.2%-18.1%) markedly reduced the antibacterial activity than the autoclave-sterilized herbal formula (E. coli: 2.1%-3%; S. aureus: 4.5%-10.7%).

CONCLUSION

This study establishes that autoclave sterilization of the herbal formula is the best sterilization method that exerts minimal adverse effects on the phytochemical compounds and could sustain the antibacterial efficacy against mastitis-causing bacteria. Hence, the herbal formula could be used as an alternative treatment for bovine mastitis.