New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market

Fruits and vegetables are a source of a wide range of nutrients, including bioactive compounds. These compounds have great biological activity and have been linked to the prevention of chronic non-communicable diseases. Currently, the food industry is developing new products to introduce these compounds, whereby smoothies are becoming more popular among consumers. The aim of this study was to evaluate the nutritional quality and the polyphenol and vitamin C content of smoothies available on the Spanish market. An evaluation of the nutritional information and ingredients was carried out. The phenolic compounds were determined by HPLC-ESI-TOF-MS; the vitamin C content was quantified using HPLC-UV/VIS; and the antioxidant activity was analyzed by DPPH and FRAP. Among all of the ingredients of the smoothies, coconut and banana have shown a negative impact on the polyphenol content of the smoothies. In contrast, ingredients such as orange, mango, and passion fruit had a positive correlation with the vitamin C content. Moreover, apple and red fruits showed the highest positive correlations with most of the phenolic acids, flavonoids, total phenolic compounds, and antioxidant activities. In addition, a clustering analysis was performed, and four groups were clearly defined according to the bioactive composition determined here. This research is a precious step for the formulation of new smoothies and to increase their polyphenol quality.     

Antioxidant activities, total phenolics and HPLC analyses of the phenolic compounds of extracts from common Mediterranean plants

In this study, the total phenolic amounts and antioxidant activities of plant extracts obtained from some common Mediterranean plant species collected from different places in Jordan were determined. The phenolic constituents of these extracts were also determined using HPLC. The total phenolic amounts ranged from 52.8 to 876.9 mg GAE per 100 g dry material. The antioxidant activities were evaluated according to the 2,2-diphenyl-1-picrylhydrazyl radical scavenger method. Sage (Salvia officinalis) showed the highest antioxidant activity (91%), while the lowest (11.3%) was seen in parsley (Petroselinum crispum). A strong correlation (r = 0.85) between antioxidant activity and total phenolic content was found. The phenolic compounds identified by HPLC were gallic acid, protocatechuic acid, catechin, gentisic acid, chlorogenic acid, vanillic acid, syringic acid, caffeic acid, epicatechin and benzoic acid. All the investigated plants contain gallic acid, whose phenolic content ranged from 0.4 to 37.8 mg per 100 g, catechin (0.3-339.9 mg per 100 g), protocatechuic acid (0.3-41.9 mg per 100 g) and gentisic acid (0.3-35.8 mg per 100 g), while caffeic acid (0.3-2.6 mg per 100 g) was detected in six species only. These natural plant phenolics could thus be a good source of antioxidants for applications in food.     

Changes in Organic Acids,Phenolic Compounds,and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.     

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20% of wheat flour with chaya and amaranth flours to generate four different formulations of cookies. Proximal analysis, total polyphenols and oxalate content, antioxidant activity, fatty acid profile, and sensory analysis were performed on the cookies. The results of the chemical composition showed that all cookies have a high protein content (9.21–10.10%), an adequate amount of fiber (5.34–6.63%), and a balanced ratio of unsaturated–saturated fatty acids (70:20), and they contain PUFAs (50.4–53.2 g/100 g of fatty acids), especially α-linolenic and oleic acids. All formulations presented antioxidant activity (2540 ± 65.9 to 4867 ± 61.7 Trolox equivalents (μmoles/100 g)) and polyphenols (328–790 mg/100 g); in particular, quercetin was identified in their composition. Results of the sensory analysis indicated that incorporation of chaya and amaranth flour in cookies does not affect the acceptability of the products. The inclusion of traditional foods, such as chaya and amaranth, in cookies enhances their nutritional value and increases the content of bioactive compounds associated with health effects.     

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors

In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.     

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.     

Antioxidant activity of honey supplemented with bee products

The aim of this work was to evaluate the influence of supplementation of multiflower honey with bee products on the phenolic compound content and on antioxidant activity. Average total phenolic and flavonoids contents in the multiflower honeys were 36.06 ± 10.18 mg GAE/100 g and 4.48 ± 1.69 mg QE/100 g, respectively. The addition of royal jelly did not affect significantly the phenolic compound content and antioxidant activity. Supplementation of honey with other bee products, i.e. beebread, propolis, pollen, resulted in significant increase in the total phenolic and flavonoids contents, and in antiradical activity and reducing power, with the largest effect found for addition of beebread. Significant linear correlations between the total phenolic and flavonoids contents and antiradical activity and reducing power were found.     

The Effect of Different Growth Stages of Black Chokeberry Fruits on Phytonutrients,Anti-Lipase Activity,and Antioxidant Capacity

The present study investigated the nutrients, biologically-active compounds, as well as antioxidant and anti-lipase activities of chokeberry fruits across four different stages of development, from the unripe green to mature black forms. The highest content of total phenolics (12.30% dry weight (DW)), including proanthocyanidins (6.83% DW), phenolic acids (6.57% DW), flavanols (0.56% DW), flavonols (0.62% DW), and flavanones (0.10% DW), was observed in unripe fruits. The unripe green fruits were also characterized by the highest content of protein (2.02% DW), ash (4.05% DW), total fiber (39.43% DW), and chlorophylls (75.48 mg/100 g DW). Ripe black fruits were the richest source of total carotenoids (8.53 mg/100 g DW), total anthocyanins (2.64 g/100 g DW), and total sugars (33.84% DW). The phenolic compounds of green fruits were dominated by phenolic acids (above 83% of the total content), the semi-mature fruits by both phenolic acids and anthocyanins (90%), while the mature berries were dominated by anthocyanins (64%). Unripe fruits were the most effective inhibitor of pancreatic lipase in triolein emulsion, scavenger of 2,2’-azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) radical cation, and reducer of ferric ion. Biological activities were mainly correlated with total proanthocyanidins and total phenolics. Considering their strong anti-lipase and antioxidant activities, unripe chokeberry fruits may have potential applications in nutraceuticals and functional foods.     

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

In this study, the comprehensive chemical characterization of red lentil hulls obtained from the industrial production of football and split lentils was described. The lentil hulls were rich in dietary fiber (78.43 g/100 g dry weight with an insoluble to soluble fiber ratio of 4:1) and polyphenols (49.3 mg GAE/g dry weight, of which 55% was bound phenolics), which revealed the suitability of this lentil by-product as a source of bioactive compounds with recognized antioxidant and prebiotic properties. The release of oligosaccharides and phenolic compounds was accomplished by enzymatic hydrolysis, microwave treatment and a combination of both technologies. The key role played by the selection of a suitable enzymatic preparation was highlighted to maximize the yield of bioactive compounds and the functional properties of the lentil hull hydrolysates. Out of seven commercial preparations, the one with the most potential for use in a commercial context was Pectinex^® Ultra Tropical, which produced the highest yields of oligosaccharides (14 g/100 g lentil hull weight) and free phenolics (45.5 mg GAE/100 g lentil hull weight) and delivered a four-fold increase in terms of the original antioxidant activity. Finally, this enzyme was selected to analyze the effect of a microwave-assisted extraction pretreatment on the yield of enzymatic hydrolysis and the content of free phenolic compounds and oligosaccharides. The integrated microwave and enzymatic hydrolysis method, although it increased the solubilization yield of the lentil hulls (from 25% to 34%), it slightly decreased the content of oligosaccharides and proanthocyanidins and reduced the antioxidant activity. Therefore, the enzymatic hydrolysis treatment alone was more suitable for producing a lentil hull hydrolysate enriched in potential prebiotics and antioxidant compounds.     

Exploring the Extraction Methods of Phenolic Compounds in Daylily (Hemerocallis citrina Baroni) and Its Antioxidant Activity

Daylily is a valuable plant resource with various health benefits. Its main bioactive components are phenolic compounds. In this work, four extraction methods, ultrasonic-assisted water extraction (UW), ultrasonic-assisted ethanol extraction (UE), enzymatic-assisted water extraction (EW), and enzymatic-assisted ethanol extraction (EE), were applied to extract phenolic compounds from daylily. Among the four extracts, the UE extract exhibited the highest total phenolic content (130.05 mg/100 g DW) and the best antioxidant activity. For the UE extract, the DPPH value was 7.75 mg Trolox/g DW, the FRAP value was 14.54 mg Trolox/g DW, and the ABTS value was 15.37 mg Trolox/g DW. A total of 26 phenolic compounds were identified from the four extracts, and the UE extract exhibited a higher abundance range of phenolic compounds than the other three extracts. After multivariate statistical analysis, six differential compounds were selected and quantified, and the UE extract exhibited the highest contents of all six differential compounds. The results provided theoretical support for the extraction of phenolic compounds from daylily and the application of daylily as a functional food.     

Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables

Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was 33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had high flavonoid contents in the order of 21.7, 17.5, 15.4 and 8.75 mg QE/g of extract (dw) for York cabbage, broccoli, Brussels sprouts and white cabbage, respectively. HPLC-DAD analysis showed that different vegetables contain a mixture of distinct groups of phenolic compounds. All the extracts studied showed a rapid and concentration dependent antioxidant capacity in diverse antioxidant systems. The antibacterial activity was determined against Gram-positive and Gram-negative bacteria. York cabbage extract exhibited significantly higher antibacterial activity against Listeria monocytogenes (100%) and Salmonella abony (94.3%), being the most susceptible at a concentration of 2.8%, whereas broccoli, Brussels sprouts and white cabbage had moderate to weak activity against all the test organisms. Good correlation (r2 0.97) was found between total phenolic content obtained by spectrophotometric analysis and the sum of the individual polyphenols monitored by HPLC-DAD.     

Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design

The objective of this paper is to compare conventional, ultrasound, microwave, and French press methods for the extraction of antioxidant compounds from Decatropis bicolor in an aqueous medium. This plant is widely used in Mexican traditional medicine for breast cancer treatment. Despite that, there are few studies on D. bicolor. Two response surface designs were applied to establish the best conditions of the liberation of antioxidants from D. bicolor, which were determined by DPPH• and Ferric Reducing Antioxidant Power (FRAP) techniques. The total phenolic content was evaluated by the Folin-Ciocalteu method. The results showed that D. bicolor is a source of antioxidants (669–2128 mg ET/100 g and 553–1920 mg EFe²⁺/100 g, respectively) and phenolic compounds (2232–9929 mg EGA/100 g). Among the physical factors that were analyzed, the temperature was the determinant factor to liberate the compounds of interest by using low concentrations of the sample and short times of extraction. The French press was the most efficient method, obtaining values of antioxidant activity and phenolic compounds even higher than those reported by using extraction methods with solvents such as methanol.     

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.     

Appraisal of wild fig fruits for nutra-pharmaceutical and biological attributes

The fruits of wild fig, native to Soon valley of Pakistan, were appraised for phenolic compounds and high-value nutrients. These fruits were shade-dried and extracted with different solvents of varying polarity to recover a wide range of antioxidant components, where hydroxyethanol exhibited highest extraction yield of antioxidant compounds. Among others, hydroxyethanol-derived crude concentration extracts (CCEs) and phenolic rich fractions (PRFs) showed greater amount of total phenolic, flavonoids and superior biological properties. The fruits of tested fruits were found to possess potassium (11.34 g/kg) and calcium (4.19 g/kg) as major elements, glucose (5.63g/100g DW) as dominant natural sugar and acetic acid (2.40 mg/100 g of dry matter) as principal organic acid. There was a considerable (p < 0.05) variation in phenolic content and biological properties of various extracts recovered with different solvents. Furthermore, the biological properties of tested fruits were found to be significantly correlated with their intrinsic total phenolic content (TPC) and total flavonoid content (TFC). Based upon the findings of present study, the fruits of wild fig could be treated as promising source of beneficial nutrients and potent phenolic components for their applications in the development of nutrapharmaceuticals.     

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10–2.24 mg/100 g), while chlorophylls a and b—in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).     

Bioactive Betalain Extracts from Cactus Pear Fruit Pulp,Beetroot Tubers,and Amaranth Leaves

Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC). Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. Amaranth had significantly higher contents of antioxidants than all the other plants. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwave-heated with and without AA) as well as amaranth. For flavonoid compounds, amaranth had significantly higher values than all other samples. The lowest flavonoid content was found in beetroot without AA (0.49 mgCE/g). For ascorbic acid, significant differences were noticed between amaranth (71.71 mg/100 g) and samples from cactus pear and beetroot. TLC results showed that purple and red cactus pear samples had the most vivid colours, a reflection of the high betacyanin and betaxanthin contents in the cultivars. Moreover, extracts from cactus pear, beetroot, and amaranth were classified according to a decision tree which was designed by the Code of Federal Regulations/Food Additives Regulation of the EU. The classification of betalain pigment extracts as colouring foods was achieved through enrichment factor calculations and the colourant decision tree. The results showed that the betalain pigment extraction method used is inexpensive, time-saving, energy-saving, non-toxic, and chemical solvent free and yields high concentrations of betalains.     

Wild olive fruits: Phenolics profiling,antioxidants, antimicrobial,thrombolytic and haemolytic activities

In this study, wild olive fruits were evaluated for the occurrence of phenolic antioxidant components and valuable nutrients which are distributed wildly in Soon valley of Pakistan. The shade-dried fruits of wild olive were extracted using different solvents to recover phenolic antioxidants. The highest concentration of extractable antioxidant components was recovered from tested fruits using aqueous ethanol compared to other solvents used. Crude concentrated extracts (CCEs) and phenolic rich fractions (PRFs) of tested fruits using hydroxyethanol were found to contain higher amount of total phenolic compounds and total flavonoid compounds along with superior biological attributes. According to ICP-OES analysis, potassium (17.96 g/kg) was the dominant macro element among other identified twenty-five minerals. The tested wild olive fruits juice was found to contain individual natural sugars including galactose (4.92 g/100 g dry weight), sucrose (2.75 g/100 g dry weight), glucose (0.73 g/100 g dry weight); and succinic acid (8.80 mg/100 g of dry matter) as major organic acid when analyzed on HPLC. Oleic acid (47.41 %) was the major monounsaturated fatty acid in the oil extracted from tested fruits. The concentration of phenolic antioxidants and biological activities vary significantly (p < 0.05) among extracting systems used. A strong correlation was also recorded among total phenolic (TP), total flavonoids (TF) and biological attributes of tested wild olive fruits. The results of this study explored wild olive fruits as a propitious source of natural phenolic components and valuable nutrients which reveal its potential use in the development of functional food and nutra-pharmaceuticals.     

Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products

Musa (ABB group) “Kluai Namwa” bananas (Musa sp.) are widely grown throughout Thailand. Mali Ong is the most popular Kluai Namwa variety used as raw material for sun-dried banana production, especially in the Bangkratum District, Phitsanulok, Thailand. The sun-dried banana product made from Nanwa Mali Ong is well recognized as the best dried banana product of the country, with optimal taste compared to one made from other Kluai Namwa varieties. However, the production of Mali Ong has fluctuated substantially in recent years, leading to shortages. Consequently, farmers have turned to using other Kluai Namwa varieties including Nuanchan. This study investigated the nutraceutical contents of two popular Namwa varieties, Mali Ong and Nuanchan, at different ripening stages. Nutraceuticals in the dried banana products made from these two Kluai Namwa varieties and four commercial dried banana products were compared. Results indicated that the content of moisture, total sugar, and total soluble solids (TSS) (°Brix) increased, while total solids and texture values decreased during the ripening stage for both Kluai Namwa varieties. Rutin was the major flavonoid found in both Namwa Mali Ong and Nuanchan varieties ranging 136.00–204.89 mg/kg and 129.15–260.38 mg/kg, respectively. Rutin, naringenin, quercetin and catechin were abundant in both Namwa varieties. All flavonoids increased with ripening except for rutin, gallocatechin and gallocatechin gallate. There were no significant differences (p < 0.05) in flavonoid contents between both varieties. Tannic acid, ellagic acid, gallic acid, chlorogenic acid and ferulic acid were the main phenolic acids found in Mali Ong and Nuanchan varieties, ranging from 274.61–339.56 mg/kg and 293.13–372.66 mg/kg, respectively. Phenolic contents of both varieties decreased, increased and then decreased again during the development stage. Dopamine contents increased from 79.26 to 111.77 mg/kg and 60.38 to 125.07 mg/kg for Mali Ong and Nuanchan, respectively, but the amounts were not significantly different (p < 0.5) between the two Namwa varieties at each ripening stage. Inulin as fructooligosaccharide (FOS) increased with ripening steps. Production stages of sun-dried banana products showed no statistically significant differences (p < 0.05) between the two Namwa varieties. Therefore, when one variety is scarce, the other could be used as a replacement in terms of total flavonoids, phenolic acid, dopamine and FOS. In both Namwa varieties, sugar contents decreased after the drying process. Sugar contents of the dried products were 48.47 and 47.21 g/100 g. The drying process caused a reduction in total flavonoid contents and phenolic acid at 63–66% and 64–70%, respectively. No significant differences (p < 0.05) were found for total flavonoid and phenolic contents between the dried banana products made from the two Namwa varieties (178.21 vs. 182.53 mg/kg and 96.06 vs. 102.19 mg/kg, respectively). Products made from Nuanchan varieties (24.52 mg/kg) contained significantly higher dopamine than that from Mali Ong (38.52 mg/kg). The data also suggest that the banana maturity stage for production of the sun dried products was also optimum in terms of high nutraceutical level.     

Composition of essential oil and antioxidant capacity of Centaurea drabifolia Sm. subsp. detonsa (Bornm.) Wagenitz, endemic to Turkey

In this study, composition of essential oil and antioxidant capacity of Centaurea drabifolia subsp. detonsa were investigated. The antioxidant capacity of the methanolic extract was evaluated by various methods including measuring the total phenolic content, total antioxidant capacity, free radical scavenging activity (DPPH assay), β-carotene/linoleic acid bleaching assay and ferric and cupric ion reducing power assay. The composition of essential oil was identified by using gas chromatography-mass spectrometry. Totally, 41 compounds were described in the essential oil. Germacrene D (44.829%) was determined as the major compound of the essential oil. The total phenolic content, total antioxidant capacity, inhibition rate of oxidation of linoleic acid, IC(50) (in DPPH assay) and EC(50) (in reducing power) value were found to be 40.454?mg?GAE/g, 100.840?mg?AAE/g, 65.639%, 39.584?μg?mL(-1) and 0.603?mg?mL(-1), respectively. The results indicated that the extract of C. drabifolia subsp. detonsa has strong antioxidant properties and this species can be used as a natural antioxidant in food processing and pharmaceutical industries.     

Nutritional Analysis of Red-Purple and White-Fleshed Pitaya (Hylocereus) Species

Pitaya is one of the most preferred and produced tropical fruit species recently introduced to the Mediterrranean region in Turkey. Due to its nutritional fruits with high economic value, the popularity of pitaya increases steadily in Turkey as an alternative crop. No detailed nutritional analysis has been undertaken in Turkey so far on fruits of the pitaya species. In this study, we determined and compared some nutritional parameters in fruit flesh of two pitaya (dragon fruit) species (Hylocereus polyrhizus: Siyam and Hylocereus undatus: Vietnam Jaina) grown in the Adana province located in the eastern Mediterranean region in Turkey. The individual sugars, antioxidant activity, total phenolic content, phenolic compounds and volatiles were determined for the first time in Turkey on two pitaya species. The results showed that total phenol content and antioxidant capacity are notably higher in red-fleshed fruits than white-fleshed ones and the predominant phenolic compound in fruits of both species was quercetin. The total sugar content and most of the phenolic compounds in fruits of two pitaya species were similar. A total of 51 volatile compounds were detected by using two Solid Phase Micro Extraction (SPME) fibers, coupled with Gas Chromatography Mass Spectrometry (GC-MS) techniques, and more volatile compounds were presented in the white-fleshed species. Total phenolic content (TPC) of the red-fleshed and white-fleshed pitaya species were 16.66 and 17.11 mg GAE/100 g FW (fresh weight). This study provides a first look at the biochemical comparison of red-fleshed and white-fleshed pitaya species introduced and cultivated in Turkey. The results also showed, for the first time, the biochemical content and the potential health benefit of Hylocereus grown in different agroecological conditions, providing important information for pitaya researchers and application perspective.