Phenolic compounds profile of optimised green and eco-friendly extracts of leaves: an alternative for antioxidant and antibacterial applications.

The Cambess (uvaia) is a well-known source of bioactive compounds. This study investigated the efficiency of Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) in obtaining uvaia leaf extracts with high antioxidant and antibacterial activity. In a first step, different variables of the leaves were employed to define the best conditions for obtaining the extract with the highest total phenolic content.

Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process.

Untargeted metabolomics analysis was applied to evaluate the phenolic profile of whole wheat bread with yerba mate (YM) during the bread-making process (flour, dough and bread). The free, bound and total phenolic contents of the samples evaluated by the Folin-Ciocalteu method showed the highest values for the flour, dough and bread samples prepared with 4.5% YM in fine and medium particle sizes (flour 181.

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.

This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.

Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures.

The aim of this study was to evaluate the physicochemical, morphological, crystallinity, thermal, and pasting properties of starches isolated from rice grains with brown, black, and red pericarp. Starch was isolated from the rice grains at initial storage time, and after 6months of storage at different storage temperatures (16, 24, 32 and 40°C). Starch isolated from the grains stored for 6months at 40°C showed darker coloration, surface deformation of granules, and a significant reduction in the extraction yield, final viscosity, enthalpy, and crystallinity, independent of the grain pericarp coloration.