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Phenolics are broadly distributed in the plant kingdom and are the most abundant secondary metabolites of plants. Plant polyphenols have drawn increasing attention due to their potent antioxidant properties and their marked effects in the prevention of various oxidative stress associated diseases such as cancer. In the last few years, the identific...
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The hypothesis that dietary (poly)phenols promote well-being by improving chronic disease-risk biomarkers, such as endothelial dysfunction, chronic inflammation and plasma uric acid, is the subject of intense current research, involving human interventions studies, animal models and in vitro mechanistic work. The original claim that benefits were d...
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... There are numerous risks involved with eating tainted fruit, such as foodborne illness and other health concerns. In order to help mitigate these risks, ML can also detect and identify contaminants in fruit before it reaches the consumer [41]. Machine learning models can be trained to detect contaminants in images of fruit, identify specific types of contamination in fruit, and even detect the presence of harmful bacteria and other pathogens in fruit. ...
Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimization could be resolved using these techniques. Machine learning is increasingly being used in the food industry to improve production efficiency, reduce waste, and create personalized customer experiences. Machine learning may be used to improve ingredient utilization and save costs, automate operations such as packing and labeling, and even forecast consumer preferences to develop personalized products. Machine learning is also being used to identify food safety hazards before they reach the consumer, such as contaminants or spoiled food. The usage of machine learning in the food sector is predicted to rise in the near future as more businesses understand the potential of this technology to enhance customer experience and boost productivity. Machine learning may be utilized to enhance nano-technological operations and fruit and vegetable preservation. Machine learning algorithms may find trends regarding various factors that impact the quality of the product being preserved by examining data from prior tests. Furthermore, machine learning may be utilized to determine optimal parameter combinations that result in maximal produce preservation. The review discusses the relevance of machine learning in ready-to-eat foods and its use as a safety tool for preservation were highlighted. The application of machine learning in agriculture, food packaging, food processing, and food safety is reviewed. The working principle and methodology, as well as the principles of machine learning, were discussed.
... There are several micronutrients that contribute to the possible anti-cancer effect of legumes: trace elements such as zinc, which is associated with a reduction in oxidative stress and improved immune system functioning, and selenium which, due to its ability to inhibit the development of tumor cells in mouse models of cancer, could play a role in the prevention of breast, esophageal, and stomach cancer [43]. Saponins, protease inhibitors, phytates, and tannins appear to have anticarcinogenic activity due to their antioxidant and regulatory action on cell proliferation [72,73]. Protease inhibitors slow down the rate at which cancer cells divide and stop proteases, which kill nearby cells, from being released. ...
Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers are associated with their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well as long cooking procedures, adversely affect legume consumption frequency. Pre- treatment methods, including soaking, sprouting, and pulse electric field technology, are effective in reducing the alpha-oligosaccharides and other anti-nutritional factors, eventually lowering cooking time for legumes. Extrusion technology used for innovative development of legume-enriched products, including snacks, breakfast cereals and puffs, baking and pasta, represents a strategic way to promote legume consumption. Culinary skills such as legume salads, legume sprouts, stews, soups, hummus, and the development of homemade cake recipes using legume flour could represent effective ways to promote legume consumption. This review aims to highlight the nutritional and health effects associated with legume consumption, and strategies to improve their digestibility and nutritional profile. Additionally, proper educational and culinary approaches aimed to improve legumes intake are discussed. Keywords: diet; cooking; legumes; consumption; intake; nutrient profile; health effects; vegetables; physiological phenomena; fabaceae
... Numerous studies conducted to date have demonstrated that phytochemical substances are harmless to healthy cells but hazardous to malignant cells. [77][78][79][80][81][82] As has already been established, the leaf extract is a rich source of phytochemicals, which account for its anticancer property seen in this study. Alternatively, the copper nanoparticles with increased activity could easily penetrate cells, interact with the cell components, and affect the cell regulatory pathways because of their high surface to volume ratio. ...
The green-mediated synthesis of copper nanoparticles is of great interest in nanotechnology and is regarded as a low-cost and environmentally beneficial method. Herein, Emilia sonchifolia leaf extract was employed as a reducing and capping agent for the green production of copper nanoparticles. In this work, we focused on the in vivo and in vitro biological studies of copper nanoparticles, which were evaluated in zebrafish (Danio rerio) embryos. The biological effects from the in vitro studies of the copper nanoparticles included cytotoxicity (in human cells) and anti-diabetic, anti-inflammatory, and antibacterial activity. Furthermore, the effectiveness of the greenly produced copper nanoparticles for photocatalysis was also evaluated, and then SEM-EDX, FTIR, XRD, TGA and UV-vis spectroscopy were used to characterise the copper nanoparticles. The results of the toxicity test on zebrafish embryos demonstrated that the green-produced copper nanoparticles had a significantly low harmful effect. According to the results, the copper nanoparticles showed dose-dependent cytotoxicity against human keratinocytes (HaCaT) and human breast cancer cells (MCF-7), which was higher than that of the Emilia sonchifolia leaf extract. The green copper nanoparticles also demonstrated more potent anti-inflammatory, antibacterial and anti-diabetic properties. In the photocatalytic experiment, the produced copper nanoparticles successfully degraded the organic methylene blue dye. Thus, it can be concluded that copper nanoparticles can be employed for drug administration in both in vitro and in vivo settings in biomedical applications. Additionally, as catalysts, these copper nanoparticles can be employed for the removal of organic dyes.
... 72 MeOH showed more extraction efficiency of low molecular weight PCs, while for those of higher molecular weight, such as flavanols and polymeric stilbenes, the aqueous acetone solution was better. 31,69,70,73,74 However, in relation to the physicochemical diversity of PCs and the matrices, it is not feasible to apply a general extraction protocol, and specific processes must be considered for each PC or phenolic family and/or matrix separately. 75 Different fractions of PCs could be obtained by varying the alcohol concentration in the mixtures with the increase of low polarity solvents such as acetone. ...
... 116 Both spectrophotometric methods give an estimation of the TPC that, in combination with the total antioxidant capacity (TAC), may explain the biological and nutritional properties of the extracts using a gallic acid (GA) calibration curve (results are expressed as GA equivalent) relative to the mass or volume of the extracts. 73 The lignocellulosic derivatives of the vine constitute complex matrices including many PCs of diverse chemical nature, along with the interference of other compounds. To characterize such extracts, highly selective and sensitive analytical methods are required to reduce interferences, ensuring a satisfactory determination of the compounds of interest. ...
... Strategies that have been commonly used to concentrate and obtain PC-rich fractions prior to instrumental analysis are sequential extraction, or liquid−liquid partitioning, and/or SPE based on polarity and acidity of the compounds. 72,73 Generally, lipids can be removed by washing the raw extract with nonpolar solvents such as hexane. Meanwhile, to eliminate polar compounds such as sugars and organic acids, an SPE process is usually carried out. ...
Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
... The reason for this difference may be that the compounds contained in methanolic extracts of wild greens may have poor metal ion chelating effects. Meanwhile, we found certain amounts of VC (wild 0.15 mg/g and cultivated 0.08 mg/g), total phenols (wild 11.07 mg/g and cultivated 12.30 mg/g), and total flavonoids (wild 16.26 mg/g and cultivated 17.31 mg/g) in the Z. striolatum, which have been shown to be associated with antioxidants in plants, as they are effective scavengers of free radicals, minimizing the harmful effects of oxidative stress [13,38]. Lockowandt et al. [39] also reported a significant correlation between the phenol acid content of C. cyanus plant parts (edible flowers and non-edible parts) and antioxidant activity. ...
Compositional, functional, and nutritional properties are important for the use-value assessments of wild and cultivated edible plants. The aim of this study was to compare the nutritional composition, bioactive compounds, volatile compounds, and potential biological activities of cultivated and wild Zingiber striolatum. Various substances, such as soluble sugars, mineral elements, vitamins, total phenolics, total flavonoids, and volatiles, were measured and analyzed using UV spectrophotometry, ICP-OES, HPLC, and GC-MS methods. The antioxidant capacity of a methanol extract of Z. striolatum, as well as the hypoglycemic abilities of its ethanol and water extracts, were tested. The results showed that the contents of soluble sugar, soluble protein, and total saponin in the cultivated samples were higher, while the wild samples contained higher amounts of K, Na, Se, vitamin C, and total amino acids. The cultivated Z. striolatum also showed a higher antioxidant potential, while the wild Z. striolatum exhibited a better hypoglycemic activity. Thirty-three volatile compounds were identified using GC-MS in two plants, with esters and hydrocarbons being the main volatile compounds. This study demonstrated that both cultivated and wild Z. striolatum have a good nutritional value and biological activity, and can be used as a source of nutritional supplementation or even in medication.
... These compounds possess various functions among which are antioxidant and health-promoting (Maqsood et al., 2014). Nutritionists' attention to plant polyphenols is explained by their health effects of it such as anticancer (Dai and Mumper, 2010). Phenolic compounds can be used as chemical markers in botanical chemosystematics studies on different taxonomic levels (Míka et al., 2005). ...
... One of the proposed mechanisms is that they act as free-radical scavengers due to their chemical structure and ability for free-radical capture. Another proposed mechanism of action is the chelating of pro-oxidant metals such as iron and copper (Fe 3+ and Cu 2+ ), which prevents them from taking part in free-radical-formation reactions [76,77]. Reducing the activity of phenolic acids and flavonoids, identified in S. minor extracts, depends on the number, position, and substitution of hydroxyl groups in the molecule, primarily [28,55]. ...
Since ancient times, many plants have been cultivated for their nutritional and medicinal properties. The genus Sanguisorba has been used for medicinal purposes for more than 2000 years.These species are distributed in temperate, arctic, or alpine areas in the Northern Hemisphere.Elongated, imparipinnate leaves and densely clustered flower heads are characteristics of the genus Sanguisorba. While Sanguisorba officinalis L. is mainly known for its significant medicinal applications,Sanguisorba minor Scop. is beginning to attract greater interest for its chemical composition and biological effects. Our research collected extensive information on Sanguisorba minor, including its history, taxonomy, habitat, and distribution, as well as its bioactive components and biological activities. In addition to electron microscopy of plant parts (root, stems, and leaves), which is described for the first time in the literature in the case of S. minor, the study also provides information on potential pests or beneficial insects that may be present. Our goal was to provide important information that will serve as a solid foundation for upcoming research on Sanguisorba minor Scop
... Phenolic compounds are considered to be the major contributors of antioxidant activity in plants (Dai & Mumper 2010) although there are conflicting results on the correlation of antioxidant activity and total phenolic content of microalgal samples (Li et al. 2007;Goiris et al. 2012;Shetty & Sibi 2015;Foo et al. 2017). In this study, the correlation between the total phenolic content and the antioxidant capacity in H. tetrachotoma ME03 was determined. ...
... Monteiro et al. (2020), on the other hand, established a high positive correlation between phenolic content and antioxidant capacity in macroalgae; however, they found that the phenolics did not contribute significantly to the antioxidant capacity in microalgae. Taken together, although the contribution of phenolic compounds to the antioxidant capacity of plants and macroalgae has been well documented, a consensus is yet to be established in microalgae (Dai & Mumper 2010;Monteiro et al. 2020). ...
... The Box-Behnken design was used to determine the best combination of extraction variables for organic bioactive compounds based on the results of the preliminary singlefactor test. Different variables such as extraction time and temperature, sample/solvent ratio, solvent percentage, and pH influence the determination of the content of phytochemicals [16]. Extraction time (min, X1), sample/solvent ratio (g/mL, X2), and ethanol concentration (v/v, X3) were chosen as independent variables, and their coded and uncoded (real) levels of independent variables are shown in Table 1. ...
The Moroccan picholine tree’s leaves contain phenolic compounds that benefit human health. However, the amount and type of these compounds can vary based on factors such as the extraction method and conditions. This study aimed to improve phenolic compounds’ extraction while minimising harmful chemicals’ use. It has been found that using ethanol as a solvent with ultrasonic extraction is the most effective and environmentally friendly technique. Several parameters, such as the extraction time, solid/solvent ratio, and ethanol concentration as independent variables, were evaluated using a surface response method (RSM) based on the Box–Behnken design (BBD) to optimize the extraction conditions. The experimental data were fitted to a second-order polynomial equation using multiple regression analysis and also examined using the appropriate statistical methods. In optimal conditions, the ultrasonic time, the ratio (solvent/solid) and the concentration (ethanol/water), the content of total polyphenols (TPC), total flavonoids (TFC), and antioxidant activity (by DPPH, ABTS, FRAP) were, respectively, 74.45 ± 1.22 mg EAG/g DM, 17.08 ± 1.85 mg EC/g DM, 83.45 ± 0.89% 82.85 ± 1.52%, and 85.01 ± 2.35%. The identification of phenolic compounds by chromatography coupled with mass spectrum (HPLC-MS) under optimal conditions with two successive extractions showed the presence of hydroxytyrosol, catechin, caffeic acid, vanillin, naringin, oleuropein, quercetin, and kaempferol at high concentrations.
... Conventional extraction methods such as maceration and Soxhlet have shown low efficiency and potential environmental pollution due to the large volumes of organic solvents and long extraction time required (Dai & Mumper, 2010). The main organic solvents used are methanol, ethanol, acetone, ethyl acetate, and their combinations (Mohammad et al., 2022;Xu & Chang, 2007). ...
... The main organic solvents used are methanol, ethanol, acetone, ethyl acetate, and their combinations (Mohammad et al., 2022;Xu & Chang, 2007). Several methods have been developed such as microwave, ultrasound-assisted extractions, subcritical water extraction (SWE), supercritical fluid extraction (SFE), pressurized fluid extraction (PFE) or accelerated solvent extraction (ASE) (Dai & Mumper, 2010). ...
Current trends have been noticed in to study of unedible parts of food as sources of phytochemicals or as ingredients in order to develop new uses for discarded materials and to promote sustainability. This study aimed to evaluate the performance of six macroporous resins (XAD 16, XAD 7HP, XAD 2, XAD 4, DAX 8, and XAD 1180 N) in purification of phenolic compounds from organic purple‐fleshed sweet potatoes. Static adsorption and desorption showed that XAD16 and XAD7HP had the highest adsorption and desorption ratio and recovery yield. The process temperature did not affect the adsorption capacity of XAD16. However, XAD7HP showed higher adsorption capacity when performed at 30°C, compared with 40 and 50°C. The process of equilibrium adsorption isotherms for phenolics was better described using Freundlich isotherm model. Dynamic adsorption process on XAD7HP resin showed that phenolic compounds in the water extracts of leaves started to break through after 4.5 bed volumes of extract was loaded. The purification of phytochemicals using adsorption is an alternative to replace organic solvents and provide a safety process for industrial application.
Practical Applications
Recently, phenolic compounds have been explored due to their significant biological and antioxidant properties; phenolic compounds are also related to decreasing the risk of cardiovascular diseases, cancer, oxidative stress, diabetes, fatness, cancer, and several degenerative diseases. In addition, there is the potential use of phenolic compounds such as anthocyanin as safe colorimetric pH indicators in innovative packaging due to the relationship between levels of pH and anthocyanin colors. Therefore, using advanced processing technologies, phenolic compound purification can be essential for many applications related to food safety, quality, nutrition, and food waste. Furthermore, purified phenolic compounds can be used as raw materials in the pharmaceutical area and food industries.
