Phytochemical profile, enzyme inhibition, antioxidant, and antibacterial activity of Rosa pimpinellifolia L.: A comprehensive study to investigate the bioactivity of different parts (whole fruit, pulp, and seed part) of the fruit.

The pharmaceutical and nutraceutical potentials of whole fruit, pulp and seeds of Rosa pimpinellifolia L. were evaluated. Forty-two phenolic compounds and two triterpenoids were identified in extracts by LC-MS/MS and GC-MS, respectively. The most prominent compounds were ellagic acid, catechin, epicatechin, tannic acid, quercetin, oleanolic acid, and ursolic acid. The highest enzyme inhibitory activities of the extracts (94.83%) were obtained against angiotensin-converting enzyme and were almost equal to those of the commercial standard (lisinopril, 98.99%). Whole fruit and pulp extracts (IC50:2.47 and 1.52 µg DW/mL) exhibited higher antioxidant capacity than the standards (α-tocopherol, IC50:9.89 µg DW/mL). The highest antibacterial activity was obtained against Bacillus cereus (MIC: 256 µg/mL) for the whole fruit extract. Correlation analyses were conducted to find the correlation between individual phenolics and enzyme inhibitory activities. The results showed the remarkable future of not only the edible part but also the seeds of black rose hips in phytochemical and functional aspects.

Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality.

This research aimed to evaluate the effects of the addition of active essential oil components (linalool and/or eugenol) to a pickle-based marinade on controlling spoilage and extending the shelf life of fresh beef stored under vacuum packaging at 4 °C. Linalool and eugenol were used either separately at a concentration of 0.2 % (w/w) or together (1:1 ratio) to preserve marinated beef under vacuum packaging for 15 days. Samples were assessed for pH, color, texture, oxidative degradation, and microbiological parameters. All marinades exhibited significantly lower TBARS values than the control sample. The addition of linalool or eugenol to the marinate showed a significant antibacterial effect on total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Pseudomonas spp., and total coliform, and the reductions in microbial counts are as follows: TAMB: 1.563 log CFU/g and 1.46 log CFU/g; Pseudomonas spp.: 1.303 log CFU/g and 1.08 log CFU/g; LAB: 0.323 log CFU/g and 0.357 log CFU/g. Marinated beef with linalool and/or eugenol was found to be effective against the growth of yeast and mold. The use of eugenol presented the most effective inhibition activity against yeast and mold by reducing the number of yeast and molds to an uncountable level on the 12th and 15th days of storage. Physicochemical analysis also showed that the addition of active essential oils to marinade did not cause any undesirable effects on the color and texture properties of beef samples. Therefore, the findings revealed that eugenol and linalool could be suitable alternatives for beef marination.

Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties.

Herein, a food-to-food fortification with blueberries and black tea was performed for people suffering from iron deficiency, creating a new functional product with high consumer acceptance. Black tea was mixed with varying concentrations of sun-dried or freeze-dried blueberries and infused at different temperatures. Spectrophotometric analysis revealed that the addition of blueberries to black tea inhibited the formation of the iron-polyphenol complex by up to 97 % (p <.001). Using ß-carotene bleaching and 2,2-diphenyl-1-picrylhydrazyl assays, 50 % freeze-dried blueberry and 50 % black tea (FDFBT50) was determined to be the sample with the highest antioxidant activity (p <.001).The polyphenol profiles were investigated by high-performance liquid chromatography. Principal component analysis (PCA) was performed to categorize the tea samples. The findings demonstrated that the FDFBT50 sample was the best candidate among the samples, considering both the consumer acceptance and the bioactive parameters that showed statistically significant differences.

Synthesis, structural elucidation, in vitro antibacterial activity, DFT calculations, and molecular docking aspects of mixed-ligand complexes of a novel oxime and phenylalanine.

An oxime ligand (HL) was synthesized by the condensation of 4-biphenylhydroxymoyl chloride with 2-amino-5-bromopyridine. The oxime ligand was reacted with l-phenylalanine and metal(II) acetate salts (Co(II), Ni(II), and Cu(II)) to synthesize mixed-ligand complexes. Structural elucidation of the newly synthesized ligand and complexes was performed by elemental analysis, 13C NMR, 1H NMR, FT-IR, ICP-OES, the measurements of molar conductivity and magnetic susceptibility. The thermal properties of the compounds were characterized by TG/DTA analyses. The antibacterial activities of the compounds were evaluated in vitro by the resazurin-aided broth microdilution method. Optimized molecular geometries of the HL and its metal complexes were calculated using the density functional theory (DFT) of the B3LYP method with 6-311G (d, p) and LANL2DZ basis sets. The NMR chemical shift values, vibrational frequencies, and HOMO-(LUMO or SOMO) energies were also computed using the mentioned level. A molecular docking study was performed to demonstrate the interactions of the synthesized compound with beta-ketoacyl-ACP synthase III (KAS III), an enzyme that has a key role in bacterial survival. Based on the MIC values and binding energy scores, both in vitro and in silico studies showed that the antibacterial activity of the Cu(II) complex was better than the other studied molecules.