Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds.

Lipid contents of lentil seeds were determined between 1.02% (germinated) and 1.23% (boiled). Total phenolic and flavonoid amounts of processed lentils were detected between 45.32 mgGAE/100 g (germinated) and 68.02 mgGAE/100 g (control) to 70.95 mgQE/100 g (germinated) and 199.52 mgQE/100 g (control), respectively. Also, antioxidant activity values of lentil seeds were detected between 0.70 mgTE/kg (germinated) and 3.35 mgTE/kg (boiled). The major phenolic compounds of raw, germinated, and boiled lentil seeds were gallic acid, 3,4-dihydroxybenzoic acid, and catechin. While oleic acid amounts of lentil oils vary between 33.22% (control) and 47.72% (germinated), linoleic acid amounts of lentil oils were detected between 26.40% (germinated) and 40.91% (boiled). In addition, linolenic acid amounts of lentil oils were determined between 4.12% (germinated) and 6.97% (boiled).The key minerals of raw, germinated, and boiled lentil seeds were P, K, Mg, and S. However, according to the results, it was determined that lentils are a good source of potassium. PRACTICAL APPLICATION: Lentil is one of the oldest known food products used only in human food. Lentils are an excellent source of phytochemical nutrients. Lentils are widely used in salads, casseroles, and soups as well as in vegetarian cuisine. Lentil is considered a good source of energy along with high fiber content. Germination plays an important role in reducing nonnutritive compounds in legumes.

Quantification of Chlorogenic Acid and Vanillin from Coffee Peel Extract and its Effect on α-Amylase Activity, Immunoregulation, Mitochondrial Oxidative Stress, and Tumor Suppressor Gene Expression Levels in H2O2-Induced Human Mesenchymal Stem Cells.

Background: Polyphenols and flavonoid-rich foods help in arresting reactive oxygen species development and protecting DNA from oxidative damage. Coffee peel (CP) preparations are consumed as beverages, and their total polyphenol or flavonoid content and their effect on oxidative stress-induced human mesenchymal stem cells (hMSCs) are poorly understood. Method: We prepared hot water extracts of CP (CPE) and quantified the amount of total polyphenol and flavonoid using HPLC analysis. In addition, CPE have been studied for their α-amylase inhibitory effect and beneficial effects in oxidative stress-induced hMSCs. Results: The obtained results show that the availability of chlorogenic acid, vanillin, and salicylic acid levels in CPE is more favorable for enhancing cell growth, nuclear integrity, and mitochondrial efficiency which is confirmed by propidium iodide staining and JC-1 staining. CPE treatment to hMSCs for 48 h reduced oxidative stress by decreasing mRNA expression levels of LPO and NOX-4 and in increasing antioxidant CYP1A, GSH, GSK-3ß, and GPX mRNA expressions. Decreased pro-inflammatory (TNF-α, NF-κß, IL-1ß, TLR-4) and increased tumor suppressor genes (except Bcl-2) such as Cdkn2A, p53 expressions have been observed. Conclusions: The availability of CGA in CPs effectively reduced mitochondrial oxidative stress, reduced pro-inflammatory cytokines, and increased tumor suppressor genes.

Cyclotrisiloxan and ß-Sitosterol rich Cassia alata (L.) flower inhibit HT-115 human colon cancer cell growth via mitochondrial dependent apoptotic stimulation.

Cancer traits dependent chemo and radiotherapy display acute toxicity and long-term side effects. Since last two decades, researchers investigated a new anticancer agents derived from plants. Cassia alata (L.) is a medicinal herb distributed in the tropical and humid regions. In this study, C. alata flower methanol extract (CME) have been prepared using cold percolation method and the phytochemical components were identified using GC-MS analysis. CME have been used to study the antiproliferative and apoptosis properties against human colon cancer HT-115 colon cancer cells, its molecular mechanism have been explored. 0.2 mg/mL dose of CME, inhibited 50% of HT-115 colon cancer cell growth after 48hr was confirmed the significant antiproliferation effect. In normal cells such as Vero cells and hMSCs, 0.2 mg/mL dose of CME shown only 4% and 5% growth inhibition confirmed the HT-115 cell specific cytotoxic effect. This effect might be due to the availability of phytoactive biomolecules in CME such as, cyclotrisiloxan, beta-sitosterol and alpha-tocopherol have been confirmed by GC-MS. Most interestingly, PI and AO/ErBr staining of CME treated HT-115 cells shown early (25%), pro (17%) and late (8%) apoptotic and 3% necrotic cells after 48 hr. Treatment with CME extract showed potential effect on the inhibition of protumorigenic inflammatory and oxidative stress genes. Protumorigenic COX-2/PGE-2 and TNF-α/NF-κB immune axis were normalized after CME treatment. Amounts of both apoptosis related mRNA p53, Bax, caspase 3 and p21 genes were upregulated, whereas it resulted in significant reduction in the anti-apoptotic marker mdm2 and Bcl-2 genes. In conclusion, bioactive compounds present in CME potentially inhibit HT-115 colon cancer cell proliferation via an inhibition of protumorigenic immune axis and stimulation of mitochondria dependent apoptotic pathway without necrotic effect.

A Review on Cistus sp.: Phytochemical and Antimicrobial Activities.

Resistance to drugs is reaching alarming levels and is placing human health at risk. With the lack of new antimicrobials drugs, infectious diseases are becoming harder to treat. Hence, there is an increasing awareness of active phytochemicals with therapeutic functions. The tremendous research interest on the Cistus L. genus includes numerous plants used in traditional medicine by people living around the Mediterranean Sea, also resulted in some interesting discoveries and written literature. This review aimed at gathering scientific literature about Cistus species, describing phytochemical profiles and the various pharmacological activities. We also extensively reviewed the antimicrobial activities, including antiviral, antiparasitic, antifungal, and antibacterial potentials of Essential Oils (EO), raw extracts as well as isolated compounds. Mechanisms of action along with methods used are also investigated in this review. Considering the findings of the Cistus species extracts, this genus offers an adequate reserve of active phytochemicals since many have been used to create drugs. Therefore, this review work can serve society by providing a global view on Cistus L. sp. regarding pharmacological potentials and their chemical profiles.

Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils.

In this study, whole and ground pomegranate (cv. Hicaz) seeds using conventional and microwave ovens were investigated under different parameter. The results show that the total phenolic contents of whole and ground seeds roasted in oven at (150 °C) and microwave at (720 W) for 10 and 20 min, and 5 and 7.5 min, respectively, were found to be slightly higher than those of the control group. In addition, the same roasting method of microwave at (720 W), ground seed oils showed greater fatty acids contents than those of whole seed oils. According to achieved results, roasting techniques used caused noticeable fluctuations of phenolic and fatty acids contents and that depending on which counterparts of pomegranate seeds treated. In addition, a caution recommended when using microwave oven in roasting pomegranate seeds to prevent undesirable alteration or losing of bioactive properties of this value-added product.

Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times.

The present study investigated the effects of harvesting time on the physicochemical properties, antioxidant activity, fatty acid composition, and phenolic compounds of peanut kernels. The moisture content (air-dried basis) of peanut kernels was determined between 4.47% (September 15, 2019) and 7.93% (October 6, 2019), whereas the oil contents changed from 45.95% (October 6, 2019) to 49.25% (September 22, 2019). The total carotenoid, chlorophyll, and phenolic contents were low throughout the harvest, showing differences depending on the harvest time. Total phenolic content changed from 0.28 mg GAE/L (September 29, 2019) to 0.43 mg GAE/L (September 8, 2019), whereas the antioxidant activity varied from 4.42% (August 25, 2019) to 4.70% (September 1, 2019). The dominant fatty acids were palmitic, oleic, and linoleic acids, depending on the harvest time, followed by stearic, behenic, arachidic, and linolenic acids. The (+)-catechin content ranged from 2.17 mg/L (September 8, 2019) to 5.15 mg/L (September 1, 2019), whereas 1,2-dihydroxybenzene content changed between 2.67 mg/L (October 6, 2019) and 5.85 mg/L (September 29, 2019). The phenolic compound content fluctuated depending on the harvest time. The results showed that peanut kernel and oil had distinctive phenolic profiles and fatty acid contents. The findings of the present study may provide information for the best time to harvest peanut to achieve its maximum health benefits.

Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.

In this study, the oil uptake and fatty acid composition of fried potato slices were determined. Some pre-treatments such as blanching, freezing, and blanching-freezing were applied to potato slices before frying while the untreated samples were used as a control. The frying process was carried out in sunflower and olive oils. The percentage oil uptake in slices varied from 4.26% to 10.35% when fried in sunflower oil. In the case of the control samples slices fried in olive oil contained high monounsaturated fatty acid (oleic acid) content (5.45%), and lesser oil uptake was observed than those processed in sunflower oil, which is rich in polyunsaturated fatty acid (linoleic acid is 5.99%) (p < 0.05). The oil uptake was also compared in the case of potato slices fried in two different oils after pre-treatments. The maximum oil uptake was observed in the case of blanched-frozen potatoes, whereas minimum oil uptake was observed in frozen only slices for both oils. The fatty acid contents in oils extracted from fried potato slices showed that the predominant fatty acids were palmitic, stearic, oleic, and linoleic acids. The best results were observed in frozen potato slices fried in both sunflower and olive oils.