scholarly journals The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2945 ◽  
Author(s):  
Bartosz Kulczyński ◽  
Anna Gramza-Michałowska
Keyword(s):  
Chemical Composition ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Nutritional Value ◽  
Cucurbita Pepo ◽  
Protocatechuic Acid ◽  
Bioactive Compound ◽  
Cucurbita Moschata ◽  
The World ◽  
Health Promoting

Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C. moschata species in terms of the bioactive compound content (carotenoids, phenolic acids, flavonols, minerals and vitamins) and to demonstrate whether the variety has an effect on the chemical composition. To date, no such extensive research has been carried out in this area. The research revealed that the pumpkin pulp had high content of carotenoids. In nearly all cases lutein was the most abundant carotenoid. Numerous phenolic acids and flavonols were also identified. All the cultivars contained gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, chlorogenic acid, caffeic acid, and rutin. The pumpkin pulp also contained alpha- and gamma-tocopherol. No beta- or delta-tocopherol was found. Potassium, calcium, and sodium were the most abundant minerals. The research also proved that the profile of bioactive compounds in the pumpkin pulp was considerably diversified and depended on the species and cultivar

scholarly journals ​Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review

2021 ◽  
Author(s):  
Shaikh Adil ◽  
B.M. Mehta ◽  
Atanu H. Jana
Keyword(s):  
Chemical Composition ◽  
Soviet Union ◽  
Former Soviet Union ◽  
Nutritional Value ◽  
Mammal Species ◽  
Nutritional Properties ◽  
Southern States ◽  
The Past ◽  
Health Promoting ◽  
Therapeutic Properties

Mare’s milk has long been considered to have special nutritive and therapeutic properties in Mongolia and southern states of the former Soviet Union. It is now gaining popularity in some parts in Europe also. Mares’ milk is characterized by their unique nutritional profile. Therefore, interest has increased in the use of mare’s milk for human nutrition in the past several years, especially in France and Germany. As compared to many other mammal species, mare’s milk is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother’s milk in infant feeding. Mare’s milk also has been used for the treatment of certain human pathologies such as hepatitis, chronic ulcer and tuberculosis. This review dwells on the chemical composition, nutritional value and various health-promoting properties of mare’s milk.

scholarly journals Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1541
Author(s):  
Hubert Antolak ◽  
Dominik Piechota ◽  
Aleksandra Kucharska
Keyword(s):  
Bioactive Compounds ◽  
Biological Activities ◽  
Alcoholic Beverage ◽  
Antimicrobial Properties ◽  
Bioactive Compound ◽  
Acetic Acid Bacteria ◽  
Kombucha Tea ◽  
Health Promoting ◽  
Fermentation Parameters ◽  
Herb Extracts

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

scholarly journals Identifying Antibacterial Compounds in Black Walnuts (Juglans nigra) Using a Metabolomics Approach

Metabolites ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 58 ◽  
Author(s):  
Khanh-Van Ho ◽  
Zhentian Lei ◽  
Lloyd Sumner ◽  
Mark Coggeshall ◽  
Hsin-Yeh Hsieh ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Cost Effective ◽  
Bioactive Compound ◽  
The United States ◽  
Black Walnut ◽  
Juglans Nigra ◽  
Compound Identification ◽  
Antibacterial Compounds ◽  
Nut Production ◽  
Health Promoting

Black walnut (Juglans nigra L.) is one of the most economically valuable hardwood species and a high value tree for edible nut production in the United States. Although consumption of black walnut has been linked to multiple health-promoting effects (e.g., antioxidant, antimicrobial, anti-inflammatory), the bioactive compounds have not been systematically characterized. In addition, the associations between different black walnut cultivars and their health-promoting compounds have not been well established. In this study, the kernels of twenty-two black walnut cultivars selected for nut production by the University of Missouri Center for Agroforestry (Columbia, MO, USA) were evaluated for their antibacterial activities using agar-well diffusion assay. Among the selected cultivars, four black walnut cultivars (i.e., Mystry, Surprise, D.34, and A.36) exhibited antibacterial activity against a Gram-positive bacterium (Staphylococcus aureus), whereas other cultivars showed no effect on the inhibition of this bacterium. The antibacterial compounds showing the strongest activity were isolated with bioassay-guided purification and identified using a metabolomics approach. Six antibacterial bioactive compounds responsible for antimicrobial activity were successfully identified. Glansreginin A, azelaic acid, quercetin, and eriodictyol-7-O-glucoside are novel antibacterial compounds identified in the kernels of black walnuts. The metabolomics approach provides a simple and cost-effective tool for bioactive compound identification.

Chemical composition, nutritional value and bioactive compounds in six uvaia accessions

2019 ◽  
Vol 294 ◽  
pp. 547-556 ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Eduardo Purgatto ◽  
Severino Matias de Alencar ◽  
Sérgio Fernando Sartori ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bioactive Compounds ◽  
Nutritional Value

scholarly journals Physical, Nutritional and Functional Properties of Walnuts Genotypes (Juglans regia L.) from Romania

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1092
Author(s):  
Olimpia A. Iordănescu ◽  
Isidora Radulov ◽  
Ioana P. Buhan ◽  
Ileana Cocan ◽  
Adina A. Berbecea ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Statistical Analysis ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Mineral Content ◽  
Juglans Regia ◽  
Kernel Weight ◽  
Kernel Color ◽  
The World ◽  
Proximate Chemical Composition

Walnut (Juglans regia L.) is the oldest fruit grown in the world and grows spontaneously almost throughout Romania. In this study, the physical properties and chemical composition of twenty types of walnuts from three different locations in Romania were studied. The physical analyzes that were performed were: walnut dimensions and shape properties (nut diameter, nut length, nut shape and nut size), fruit properties (walnut weight, walnut kernel weight and percentage of kernel) and external properties of walnut (walnut kernel extraction, kernel color and shell roughness). The proximate chemical composition (content of water, ash, lipids, proteins and carbohydrates) was determined by standardized AOAC methods, while fatty compounds were determined by GSMS. Water content ranged from 1.23% to 5.00%, mineral content between 1.31% and 2.49%, lipids content between 56.09% and 66.56% and protein content ranged between 12.73% and 20.413%. Based on these, the carbohydrate content and nutritional value of the 20 walnut samples were calculated. In all samples, saturated palmitic acid (C16:0) and stearic acid (C18:0) as well as unsaturated oleic (C18:1), linoleic (C18:2) and linolenic (C18:3) fatty acids were determined. A statistical analysis was also performed correlating the results obtained from the chemical analyzes of the walnuts.

scholarly journals The influence of weather conditions on bioactive compound content in sorghum grain

2019 ◽  
Vol 246 (1) ◽  
pp. 13-22 ◽  
Author(s):  
Anna Przybylska-Balcerek ◽  
Jakub Frankowski ◽  
Kinga Stuper-Szablewska
Keyword(s):  
Quantitative Analysis ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Bioactive Compound ◽  
Weather Conditions ◽  
Ultra Performance Liquid Chromatography ◽  
Temperate Climate ◽  
Total Carotenoids ◽  
Liquid Chromatograph ◽  
Sorghum Grain

Abstract Sorghum is the fifth most important cereal in the world in terms of the cropped area. It is mainly grown for feeding animals and it is also used in the food industry. Sorghum grain is generally a rich source of antioxidants such as polyphenols and carotenoids. For this reason, it is considered as a good source of bioactive food components and it has health-promoting properties. Sorghum is a gluten-free cereal grown in many regions worldwide, primarily in the tropical and subtropical regions. However, new hybrids and forms of sorghum are capable to produce seeds also in temperate climate. The aim of this study was to conduct the influence of weather conditions on bioactive compound content in sorghum grain. The quantitative analysis of selected bioactive compounds, such as phenolic acids, flavonoids, carotenoids, and phytosterols, was carried out. The tested material comprised grain of two varieties: ‘Sweet Susana’ and ‘Sweet Caroline’, which have different color of grain: red and white. The research material was obtained from growing seasons 2016–2018. Quantitative analysis of free phenolic acids, total carotenoids, and total phytosterols was performed by ultra-performance liquid chromatography (UPLC) after prior basic hydrolysis followed by acid. An ultra-efficient liquid chromatograph coupled with an absorption-based detector (UPLC-PDA) was used for these analyses. The results showed the variability of the content of bioactive compounds depending on weather conditions.

scholarly journals Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products

2019 ◽  
Vol 71 (3) ◽  
pp. 425-434
Author(s):  
Sanja Djurovic ◽  
Vesna Dragicevic ◽  
Hadi Waisi ◽  
Maja Pagnacco ◽  
Nevena Lukovic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Plant Extracts ◽  
Technological Development ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Ministry Of Education ◽  
Cell Organelles ◽  
Education Science

Polyphenols present in different plant cell organelles increase the resistance of plants to various types of environmental stresses. We investigated the possibility of increasing the content of bioactive compounds in the seed of yellow soybean variety Laura. The soybean was treated during vegetation with five products based on plant extracts, on the assumption of enrichment of plants with various nutrients. Soybean flour extracts were screened spectrophotometrically for total phenolic content and antioxidant activity. The antioxidant activity was evaluated using three methods. The content of phenolic acids was determined by HPLC, and the raw protein content was estimated by the Kjeldahl method. Depending on the treatment, variations in the quantity of individual phenolic acids with up to 90% higher concentration as compared to the control were observed. Controlled usage of certain plant extracts can increase the concentration of the target group of bioactive compounds in the samples. The synergistic effect of proteins and phenolic compounds on the antioxidant activity of extracts was detected. The results of this study are not only important from the aspect of plant resistance to various types of stress, but also when considering soybean as a functional food. [Projects of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR 31018, Grant no. 31037, Grant no. 37021 and Grant no. 172015]

scholarly journals Nutritional value and health-promoting properties of mare’s milk − a review

2017 ◽  
Vol 62 (No. 12) ◽  
pp. 511-518 ◽  
Author(s):  
E. Jastrzębska ◽  
E. Wadas ◽  
T. Daszkiewicz ◽  
R. Pietrzak-Fiećko
Keyword(s):  
Chemical Composition ◽  
Human Milk ◽  
Infant Feeding ◽  
Nutritional Value ◽  
Current Knowledge ◽  
Global Market ◽  
Health Conditions ◽  
Mammal Species ◽  
Recent Interest ◽  
Health Promoting

Recent interest in mare’s milk is associated with the fact that it contains a wide variety of valuable nutrients with health-promoting properties. Among milks of many mammal species, it is the mare’s milk that is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother’s milk in infant feeding. It can also be used in feeding people with various health conditions. The global market offers still more food products and cosmetics containing mare’s milk. This review summarizes the current knowledge of the nutritional value and health-promoting properties of mare’s milk.

Sign in / Sign up

Export Citation Format

Share Document