Correction: Ghani et al. Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds. 2023, , 3106.

In the original publication [...

Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds.

and are native plants of Australia, which were used by the First Peoples for medicinal purposes. In this study, 70% aqueous ethanol crude extracts were prepared from bark and leaves, leaves and leaves, and partitioned via sequential extraction with -hexane, dichloromethane (DCM), ethyl acetate and ethanol. The crude extracts and fractions were screened for antioxidant activity using a novel, high-throughput lipid-based antioxidant assay, as well as the aqueous ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and the Folin-Ciocalteu test for total phenols.

Development of a Method Suitable for High-Throughput Screening to Measure Antioxidant Activity in a Linoleic Acid Emulsion.

An improved system for measuring antioxidant activity via thiobarbituric acid reactive substances and ferric thiocyanate assays is reported, on the basis of oxidation of a linoleic acid (LA) emulsion. Oxidation times were reduced from 20 h to 5 h by increasing the reaction temperature from 37 °C to 50 °C and with an acceptable precision of <10% coefficient of variation (CV). Antioxidants varying in polarity and chemical class-250 µM Trolox, quercetin, ascorbic acid and gallic acid-were used for method optimisation.

Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay.

The thiobarbituric acid reactive substances (TBARS) assay is widely used to measure lipid oxidation and antioxidant activity in food and physiological systems. However, there has been no review (to our knowledge) that focuses exclusively on this test. This review presents an overview of the current use of the TBARS test in food and physiological systems, before looking at the various ways in which the assay is used in studies on antioxidant activity.

Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste.

The impact of two- and three-phase processing systems and malaxation conditions on phenol content (both total and individual phenols) and antioxidant capacity of laboratory-generated olive mill waste (OMW) was assessed. Two-phase olive processing generated a waste with higher phenol content and antioxidant capacity. Using the two-phase system, both malaxation time and temperature affected the phenol content and antioxidant capacity.

Changes in virgin olive oil quality during low-temperature fruit storage.

'Frantoio' olive fruits were stored at low temperature (4 +/- 2 degrees C) for 3 weeks to investigate the effect of postharvest fruit storage on virgin olive oil quality. Volatile compounds and phenolic compounds explained the changes in sensory quality that could not be explained with quality indices (FFA, PV, K232, and K270). Increases in concentrations of ( E)-2-hexenal and hexanal corresponded to positive sensory quality, whereas increases in ( E)-2-hexenol and (+)-acetoxypinoresinol were associated with negative sensory quality.

Chemical screening of olive biophenol extracts by hyphenated liquid chromatography.

Chemical screening using reversed phase HPLC-photodiode array detection (RPLC-DAD) and RPLC-electrospray ionisation mass spectrometry (RPLC-ESI-MS) is widely applied as an approach to streamline natural products research. The full potential of this approach is demonstrated in this paper by application to the chemical screening of olive products including olive mill waste (OMW). Out of 100 biophenols previously reported in olive products, the on-line RPLC-DAD-ESI-MS was able to confirm the presence of 52 compounds in OMW.

Effect of added caffeic acid and tyrosol on the fatty acid and volatile profiles of camellia oil following heating.

Camellia oil is widely used in some parts of the world partly because of its high oxidative stability. The effect of heating a refined camellia oil for 1 h at 120 degrees C or 2 h at 170 degrees C with exogenous antioxidant, namely, caffeic acid and tyrosol, was studied. Parameters used to assess the effect of heating were peroxide and K values, volatile formation, and fatty acid profile.

Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.

Virgin olive oils produced at wide ranges of malaxation temperatures (15, 30, 45, and 60 degrees C) and times (30, 60, 90, and 120 min) in a complete factorial experimental design were discriminated with stepwise linear discriminant analysis (SLDA) revealing differences with processing conditions. Virgin olive oils produced at 15 and 60 degrees C for 30 min showed the most significant (p < 0.01) differences.

Discrimination of storage conditions and freshness in virgin olive oil.

Virgin olive oil samples stored in the light at ambient temperature, in the dark at ambient temperature, and at low temperature in the dark for 12 months both with and without headspace were separated into recognizable patterns with stepwise linear discriminant analysis. The discrimination with variables volatile and phenolic compounds, free fatty acid (FFA), peroxide values, K232, and K270 revealed a departure of stored oil from freshness and showed significant (p < 0.01) differences between storage conditions.

Investigation of Australian olive mill waste for recovery of biophenols.

Olive mill waste is a potential source for the recovery of phytochemicals with a wide array of biological activities. Phytochemical screening of hexane, methanol, and water extracts revealed a diversity of compounds, perhaps overlooked in previous studies through intensive cleanup procedures. Methanol and water extracts contained large amounts of biophenols, and further testing of polar extraction solvents, including ethyl acetate, ethanol, propanol, acetone, acetonitrile, and water/methanol mixtures, highlighted the latter as the solvent of choice for extraction of the widest array of phenolic compounds.

Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.

Olive oil and fruit samples from six cultivars sampled at four different maturity stages were discriminated into cultivars and maturity stages. The variables-volatile and phenolic compounds-that significantly (p < 0.01) discriminated cultivars and maturity stage groups were identified.

Analytical approaches to the determination of simple biophenols in forest trees such as Acer (maple), Betula (birch), Coniferus, Eucalyptus, Juniperus (cedar), Picea (spruce) and Quercus (oak).

Analytical methods are reviewed for the determination of simple biophenols in forest trees such as Acer (maple), Betula (birch), Coniferus, Eucalyptus, Juniperus (cedar), Picea (spruce) and Quercus (oak). Data are limited but nevertheless clearly establish the critical importance of sample preparation and pre-treatment in the analysis. For example, drying methods invariably reduce the recovery of biophenols and this is illustrated by data for birch leaves where flavonoid glycosides were determined as 12.

Bioactivity and analysis of biophenols recovered from olive mill waste.

Biophenols have attracted increasing attention during the past few years due to their biological activities and natural abundance and are potential targets for the food and pharmaceutical industries. Olive mill waste (OMW) is rich in biophenols and typically contains 98% of the total phenols in the olive fruit, making value addition to OMW an attractive enterprise. The phenolic profile of OMW is complex, yet this complexity has not been fully exploited in the valorization of the waste.

LC-MS investigation of oxidation products of phenolic antioxidants.

Two oxidation systems were examined for the oxidation of three groups of phenolic antioxidants; five cinnamic acids, two benzoic acids, and two phenols characteristic of olive fruits. Periodate oxidation, which is reported to produce products similar to polyphenol oxidase, was contrasted with the reactivity of the Fenton system, an inorganic source of hydroxyl radicals. Reaction products were identified as various quinones, dimers, and aldehydes, but the nature of the products differed between the two oxidation systems.