Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents

This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters-temperature (70-80 °C) and duration (60-90 min)-were determined, guided by responses of antioxidant activity and Brix value. A D-Optimal mixture design further delineated the ideal proportions of molasses components (pulp, peel, and seeds). Characterization revealed that peel harboured the highest concentrations of total polyphenols (396.41 mg GAE/100g FW) and flavonoids (234.26 mg CE/100g FW), emphasizing its antioxidant potential (DPPH inhibition IC50: 12.72 µg/ml). The optimal cooking conditions were established at 78.35 °C for 79.70 min, with predictive equations guiding ingredient proportions (0.265 g pulp, 0.710 g peel, 0.025 g seed). Intriguingly, while peel inclusion enhanced total sugar content and antioxidant activity, seed incorporation exerted a contrasting effect by reducing total sugar content and limiting antioxidant activity.

Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice

Functional beverages play an essential role in our modern life and contribute to nutritional well-being. Current efforts to understand and develop functional beverages to promote health and wellness have been enhanced. The present study aimed to investigate the production of three fermented plants beverages (FPBs) from aromatic and medicinal plants and to evaluate the fermented product in terms of physio-biochemical composition, the aromatic compounds, antioxidant activity, and in vivo protective effects on hepatotoxicity and nephrotoxicity induced by carbon tetrachloride (CCl4). The results showed that the fermented beverage NurtBio B had the highest levels of polyphenols, flavonoids, and tannins; 242.3 ± 12.4 µg GAE/mL, 106.4 ± 7.3 µg RE/mL and 94.2 ± 5.1 µg CE/mL, respectively. The aromatic profiles of the fermented beverages showed thirty-one interesting volatile compounds detected by GC-MS headspace analyses such as benzaldehyde, Eucalyptol, Fenchone, 3-Octadecyne, Estragole, and Benzene propanoic acid 1-methylethyl ester. In addition, the fermentation process was significantly improved, indicating its great potential as a functional food with both strong antioxidant activity and good flavor. In vivo administration of CCl4 in mice induced hepatotoxicity and nephrotoxicity by a significant rise in the levels of serum liver and kidney biomarkers. The protective effects of the FPBs showed that they significantly restored the majority of these biological parameters to normal levels, along with increase antioxidant enzyme activities, as well as an improvement of histopathological changes, suggesting their protective effects.

Exploring the synergistic potential of wild nettle and olive oil: bioactive compounds, antioxidant capacity, and antibacterial properties

This study delved into the incorporation of wild nettle (Urtica dioica L.) leaves powder with virgin olive oil, exploring its potential to enhance nutritional value and health benefits. The antioxidant, antibacterial, and mineral-enrichment attributes of the resultant nettle-infused olive oil were investigated. Phenolic composition analysis revealed that an optimal maceration time of 30-40 minutes leads to maximal phenolic and flavonoid contents (57.66 mg GAE/100 g and 67.18 mg QE/100 g, respectively). The infused oil demonstrated superior radical scavenging activity (DPPH and ABTS assays) compared to virgin olive oil. Notably, nettle infusion significantly elevates zinc (10.12 mg/kg) and iron (13.85 mg/kg) contents. Antibacterial assays exhibited enhanced inhibition diameters and lower MIC and MBC values for nettle-infused oil against various bacterial strains. The study's findings underscore the potential of nettle infusion to enhance the nutritional and functional attributes of olive oil, holding promise for novel culinary and health applications.

Enhancing antioxidant and antibacterial properties of olive oil through garlic enrichment: a comprehensive study

The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This study explored the antioxidant and antibacterial traits of garlic-enriched virgin olive oil (VOO) samples, focusing on various garlic forms (fresh, oven-dried, freeze-dried). Comparative analysis revealed fresh garlic's highest total phenolic content, flavonoid content, and strongest DPPH scavenging activity. GC/MS analysis unveiled distinct volatile profiles. Fresh garlic oil contained elevated allyl-methy-sulfide, diallyl-trisulfide, methyl-propyl-disulfide levels. Antibacterial evaluation displayed substantial inhibition zones, especially fresh garlic oil against E. coli, and oven-dried/freeze-dried garlic oils against P. aeruginosa. Lower Minimal Inhibitory Concentration (MIC) values for fresh garlic oil and freeze-dried garlic oil against both Gram-negative and Gram-positive bacteria signify potent antibacterial activity of garlic-enriched VOO. These findings underscore garlic-enriched VOO's potential as natural antibacterial agents, fortified with antioxidant traits, while emphasizing drying methods' role in shaping volatile compounds.

Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach

In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate "spaghetti" pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low-sugar diet. PRACTICAL APPLICATION: The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein-rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low-sugar diet.

Phytochemical Profile, Antioxidant and Antibacterial Activities of Artemisia absinthium L. Collected from Tunisian Regions

Abstract. The aim of this comparative research was to determine the chemical composition, antioxidant and antibacterial activities of the methanolic extracts and essential oils (EOs) of Artemisia absinthium aerial parts from five different regions (Bizerte, Zaghouan, Kasserine, Gabes and Tozeur). The polyphenol and flavonoid contents significantly varied (P < 0.05) among the studied regions with maximal contents observed in Zaghouan. Based on the High Performance Liquid Chromatography results, quercetin and isorhamnetin were the main compounds and their percentages were region dependent. The methanolic extract of Zaghouan showed the highest scavenging ability of DPPH (IC50 = 31.46 ± 1.42 µg/mL). A. absinthium EOs from of the different regions were found to interestingly inhibit the growth of both Gram-negative and Gram-positive bacteria strains. The antibacterial effect was strongly related to the organoleptic EO quality. The EO of Zaghouan exhibited an important inhibitory effect with an inhibition zone estimated at 31 mm against Escherichia coli strain. The EO composition was obtained by GC-MS analysis showing the presence of thirty-five compounds. Camphor (49.70 ± 2.34 %) and chamazulene (25.41 ± 0.61 %) were the main constituents. These results suggested that the north regions have a high potential for selecting varieties rich on bioactive volatile and phenolic compounds.   Resumen. El objetivo de esta investigación fue determinar y comparar la composición química, las actividades antioxidantes y antibacterianas de los extractos metanólicos y de los aceites esenciales (AE) de las partes aéreas de Artemisia absinthium de cinco regiones (Bizerta, Zaghouan, Kasserine, Gabes y Tozeur). Los contenidos de polifenoles y flavonoides variaron significativamente (P < 0,05) entre las regiones estudiadas con contenidos máximos observados en Zaghouan. De acuerdo con los resultados de la cromatografía líquida de alta resolución, la quercetina y la isorhamnetina fueron los compuestos principales y sus porcentajes dependieron de la región. El extracto metanólico de Zaghouan mostró la mayor capacidad secuestrante de DPPH (IC50 = 31.46 ± 1.42 µg mL-1). Se descubrió que los aceites esenciales de A. absinthium de las diferentes regiones inhibían de manera interesante el crecimiento de cepas de bacterias Gram-negativas y Gram-positivas. El efecto antibacteriano estuvo fuertemente relacionado con la calidad organoléptica del AE. El AE de Zaghouan exhibió un importante efecto inhibidor con un halo de inhibición estimado en 31 mm frente a una cepa de Escherichia coli. La composición de AE se obtuvo mediante análisis GC-MS y mostró la presencia de treinta y cinco compuestos. El alcanfor (49.70 ± 2.34 %) y el camazuleno (25.41 ± 0.61 %) fueron los principales constituyentes. Estos resultados sugirieron que las regiones del norte tienen un alto potencial para seleccionar variedades ricas en compuestos bioactivos volátiles y fenólicos.

Synergistic Effect of Cloves (Syzygium aromaticum), Thyme (Thymus vulgaris) and Lemon (Citrus limon) Blended Essential Oils Optimized by Mixture Design for Improving the Antioxidant Activity

Background: Combining various essential oils (EOs) for developing pharmaceutical formulations has been the focus of attention in recent years. Objectives: This study aimed to determine the antioxidant effect of the combination of three Eos obtained from clove (Syzygium aromaticum L.), lemon peel (Citrus limon L.), and thyme (Thymus vulgaris L.) by using mixture design. Methods: The EOs of lemon peel (EOL), clove (EOC), and thyme (EOT) as well as their combination were analyzed using a gas chromatograph with flame ionization detector (GC/FID). The antioxidant activities of the EOs from EOL, EOC, and EOT as well as their combination were measured adopting DPPH assay. The construction and statistical analysis of the experiment were designed using the NemrodW (LPRAI, version 2000) software. Results: EOL, EOC, and EOT were found capable of neutralizing DPPH radical. EOC was distinguished by its strongest antiradical activity with IC50=15.02±0.02 µg/mL. EOT had an IC50=29.20±0.12 µg/mL while EOL had 188.69±0.95 µg/mL. The positive standard BHT was detected to be IC50=24±0.02 µg/ mL. The optimal, combinative mixture of essential oils may have been determined based on these isoresponse curves which allowed fixing the ideal combinations of ingredient in terms of quantity to obtain an EO mixture possessing appreciable and optimal antioxidant characteristics. The predicted antioxidant properties determined by the mixing plan model were retained and the experiments were carried out respecting the contents of proposed ingredients of 25.7% EOT, 32.3% EOL, and 41.9% EOC equivalent to 15.42 mg, 19.38 mg and 25.14 mg, respectively. This resulted in arriving at an essential oil mixture with an experimental IC50=11.023±0.145 µg/mL which was similar to those of the predicted antioxidant properties with an order of 10.907±0.212 µg/mL and a non-significant difference of P<0.05, based on which the validity of the proposed mixing plan model was determined. The combined EO was also found to be rich in eugenol (32.35±1.13%), thymol (25.49±0.03%), and limonene (21.30±0.02%). Conclusion: Statistical planning and the development of utility profiles for mixtures of essential oils may have been used to predict the optimal composition as well as to determine their antioxidant profile.

Biochemical composition, antimicrobial and antifungal activities assessment of the fermented medicinal plants extract using lactic acid bacteria

To prevent foodborne diseases and extend shelf life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. The present study was aimed to determine the antimicrobial and antifungal activities of the fermented medicinal plants extract using Lactobacillus acidophilus ATCC 4356. The fermentation kinetic parameters, biochemical composition and the volatile compounds of the fermented plant extract were assessed. The results showed that, the fermented plants extract exhibited high content in polyphenols, flavonoids, and tannins (152.7 mg AGE/L; 93.6 mg RE/L; and 62.1 mg CE/L, respectively) comparing to non-fermented the extract. The GC-MS headspace analyses showed the presence of 24 interesting volatile compounds. The richness of the fermented plants extracts in polyphenols and bioactive compound, such as Eucalyptol, Camphene, α-Phellandrene, α-Terpinene, improves their biological activity. In addition, the fermented plants extract exhibited a high antimicrobial potential against pathogenic bacteria and fungi determined by different methods. The maximum inhibition showed in the fermented plants extract against Escherichia coli 25922/3, Pseudomonas aeruginosa 27853 ATCC, Staphylococcus aureus 29213 ATCC, Enterococcus aerogenes 13048 ATCC, Phytophthora infestans P3 4/91 R + , P. infestans P4 20/01 R, P. infestans (GL-1). The obtained results support the hypothesis of using lactic fermentation as a functional ingredient to improve food preservation. The bioprocesses of fermentation technology enhance antimicrobial and antifungal activities which could be used in different industrial applications.

Chemical composition, antimicrobial and antioxidant activities data of three plants from Tunisia region: Erodium glaucophyllum, Erodium hirtum and Erodium guttatum

In the present work, phytochemical contents (total phenolic content, total flavonoids, and condensed tannins), antioxidant potentials, and antimicrobial activities of three plants in the Mediterranean genus Erodium (Erodium glaucophyllum, Erodium hirtum, and Erodium guttatum) from the Tunisia region were analyzed. The results showed that E. glaucophyllum contained high levels of polyphenols, flavonoids, and tannins. Therefore, E. glaucophyllum possesses high antioxidant activities (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power scavenging activities), and high inhibition of linoleic acid oxidation. All three plants exhibited high antimicrobial activities. This study highlights tree plants' importance as dietary sources for natural antioxidants can be used in traditional medicine and the pharmaceutical industry.