Bioactive Compounds of Green Phenolic Extracts Obtained via Microwave-Assisted Extraction of Species Grown in Greece.

The purpose of the present study was to compare the polyphenolic compounds extracted from five species grown in Greece; , , , , and using the Microwave-Assisted Extraction (MAE) process. To maximize the extraction yield (EY), total phenolic compounds (TPC), hypolaetin (HYP) and isoscutellarein (ISC), derivative contents (target phenolics), the response surface methodology was used for . A Box-Behnken design was undertaken to study the effect of ethanol concentration (30-100%), extraction temperature (40-100 °C), and extraction time (5-25 min) on the responses.

Characterization of Natural Bioactive Compounds from Greek Oregano Accessions Subjected to Advanced Extraction Techniques.

Nowadays, eco-friendly extraction techniques are often used to develop natural plant extracts for commercial use. In the current investigation, Greek oregano () phenolic extracts from different cultivated accessions were recovered employing ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and accelerated solvent extraction (ASE). The phytochemical profile of the oregano extracts, as determined by spectrophotometric and chromatographic techniques, as well as antioxidant activity (ABTS, DPPH, and FRAP assays), was used to compare the three extraction approaches.

Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary.

An eco-friendly extraction process of polyphenols from conventional dried rosemary tissues and post-distillation waste residues was applied using β-cyclodextrin as a co-solvent. The aqueous extracts were characterized by measuring the total phenolic content, and their phenolic compounds were identified and quantified by LC-MS. Sodium alginate solutions (2% /) with/without incorporation of rosemary aqueous extracts were prepared and used for the preparation of O/W emulsions containing 20% rapeseed oil and an 80% water phase.

Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads.

Incorporation of two sesame cake preparations, differing in fat, 11 % (LF) and 17 % (HF), and protein, 51 % (LF) and 44 % (HF), contents, respectively, into breads at 6, 12 and 20 % wheat flour substitution levels, led to enriched end-products with antioxidants, suitable also to carry the 'high protein' and 'fiber source' nutrition claims (at ≥ 12 % substitution level). Sesame cake decreased wheat dough resistance to mixing and extension, and peak viscosity (empirical rheology), in a concentration-dependent manner, being more pronounced for LF formulations. Breads with LF incorporation ≥ 12 % had lower specific volumes and harder crumb (texture analysis) throughout storage, than control (100 % wheat flour); however, such adverse effects were diminished in HF bread formulations due to the plasticizing and emulsifying action of the sesame cake fat.

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.

The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads had darker crumbs and crust and greener crumbs compared to the control, but rather similar loaf specific volume and textural attributes (crust puncture test and crumb Texture Profile Analysis). Although the mold growth on bread crumb surface was not inhibited by SWAP presence, LC-DAD-MS revealed a large increase in terpenoids, like carnosic acid (all SWAP), carnosol (rosemary) and carvacrol (oregano), phenolic (rosmarinic and salvianolic) acids and flavonoids in bread with SWAP inclusion, leading to enhanced antioxidant capacity (ABST, DPPH and FRAP assays).

Sustainable Recovery of Phenolic Compounds from Distilled Rosemary By-Product Using Green Extraction Methods: Optimization, Comparison, and Antioxidant Activity.

Rosemary solid distillation waste (SWR), a by-product of the essential oil industry, represents an important source of phenolic antioxidants. Green technologies such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and accelerated solvent extraction (ASE) of phenolic compounds from SWR were optimized as valorization routes to maximize yield, rosmarinic acid (RMA), carnosol (CARO) and carnosic acid (CARA) contents. Response surface methodology was used in this context, with ethanol concentration (X), extraction temperature (X), and time (X) being the independent variables.

Greek Landrace Flours Characteristics and Quality of Dough and Bread.

Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples were analyzed, of which, nine originated from the organic farming of five Greek landraces (one einkorn, one emmer, two durum, and one soft wheat) and a commercial organically grown emmer cultivar. Two commercial conventional flours of 70% and 100% extraction rate were examined for comparison purposes.

Modeling and Optimization of Phenolic Compounds from Sage ( L.) Post-Distillation Residues: Ultrasound- versus Microwave-Assisted Extraction.

The essential oil production of L. generates considerable amounts of post-distillation solid residues (PRES) which are rich in phenolic compounds. In the present work, the recovery of phenolic antioxidants from PRES by using Microwave-Assisted Extraction (MAE) and Ultrasound-Assisted Extraction (UAE) were separately optimized, according to the Box-Behnken experimental design.

In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.

Gluten-free (GF) breads, based on rice flour and corn starch (50:50), were fortified with a mixture of acorn flour (ACF) - chickpea flour (CPF) at 30% substitution level of corn starch (i.e., rice flour:corn starch:ACF-CPF 50:20:30) using different flour blends of ACF:CPF at weight ratios of 5:25, 7.

Bioactive Profile of Distilled Solid By-Products of Rosemary, Greek Sage and Spearmint as Affected by Distillation Methods.

By-products of essential oils (EOs) in the industry represent an exploitable material for natural and safe antioxidant production. One representative group of such by-products is distilled solid residues, whose composition is properly modulated by the distillation method applied for the recovery of EOs. Recently, in terms of Green Chemistry principles, conventional extraction and distillation processes are considered outdated and tend to be replaced by more environmentally friendly ones.

Seed Yield, Crude Protein and Mineral Nutrients of Lentil Genotypes Evaluated across Diverse Environments under Organic and Conventional Farming.

Lentil is an important legume crop for human and animal dietary needs due to its high nutritional value. The effect of genotype and growing environment was studied on seed yield (SY), crude protein (CP) and mineral nutrients (macro and micronutrients) of five lentil genotypes grown at four diverse locations for two consecutive years under organic and conventional farming. The location within each year was considered as a separate environment (E).

Metabolomic Fingerprinting and Molecular Characterization of the Rock Samphire Germplasm Collection from the Balkan Botanic Garden of Kroussia, Northern Greece.

The traditionally edible aerial parts of rock samphire ( L.) could be a valuable functional food or feed ingredient due to their high antioxidant capacity, ascorbic acid content, and rich content in secondary metabolites such as phenolics and flavonoids. The first objective of this study was to evaluate eighteen genotypes derived from different regions of Greece regarding the phytochemical contents of their soluble extracts in total phenolics, total flavonoids, and individual polyphenols as determined by LC-MS analysis, as well as ascorbic acid content and their antioxidant capacity as determined by different assays, including ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), and FRAP (ferric reducing antioxidant power) assays.

LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry.

Plant solid residues obtained from the essential oil industry represent a rich source of phenolic compounds with bioactive properties to be used in the food and pharmaceutical industries. A selective and sensitive liquid chromatography-mass spectrometry (LC-MS) method was developed for the simultaneous determination of phenolic compounds in solid residues of the family plants. A total of 48 compounds can be separated within 35 min by using the Poroshell-120 EC-C column, and a gradient mobile phase of 0.

Phenolic Profile by HPLC-PDA-MS of Greek Chamomile Populations and Commercial Varieties and Their Antioxidant Activity.

The phenolic profile of Greek chamomile populations was investigated by HPLC-PDA-MS. For comparison, three commercial varieties (Banatska, Lutea and Goral) cultivated under the same conditions were included in the study. All samples exhibited similar qualitative patterns but differed in their quantitative characteristics.

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments.

The objective of this study was to evaluate the effects of different stabilization treatments-namely, dry-heating, infrared-radiation, and microwave-heating-on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity.

Antifungal Activity of Aromatic Plants of the Family in Bread.

The antifungal effect of aromatic plants (oregano, thyme, and Satureja) in dry form and as essential oils was evaluated in vitro (in potato dextrose agar (PDA)) and in bread against two phytopathogenic fungi found in food ( and ). Gas and liquid chromatography were used to analyze essential oils attained by hydrodistillation of the aerial parts of the aromatic plants and of the dried plant aqueous solutions that were autoclaved for 20 min at 121 °C before analysis. Carvacrol, α-pinene, p-cymene, and γ-terpinene were the main components of the essential oils, whereas carvacrol, rosmarinic and caffeic acids were the main components of the water extracts.

Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars.

In this study, three pearling fractions, namely bran, dehulled grains and pearled grains, derived from fourteen hulled and one hull-less Greek barley cultivars ( L.), were analyzed for the protein, ash, β-glucan, phenolic compounds and tocols contents. High variations appeared in the bioactive contents across the barley cultivars and fractions as well.

Effect οf Genotype and Growing Year on the Nutritional, Phytochemical, and Antioxidant Properties of Industrial Hemp ( L.) Seeds.

L. seeds have been an important source of protein, oil, and dietary fiber for human and animals. Currently, there is a growing interest in the commercial products of these seeds, which are recognized as a legitimate source of medicaments, cosmeceuticals, and nutraceuticals.

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.

The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting.

Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread.

The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according to the optimized formula was compared with control bread, sourdough or RB-enhanced bread with regard to quality attributes, bioaccessible phenolics and antioxidant activity. Sourdough fermentation combined with RB flour increased volume of loaves and consumer acceptance with no significant variations in crumb moisture content and crumb firmness during storage.

Development and Characterization of a Self-Nanoemulsifying Drug Delivery System Comprised of Rice Bran Oil for Poorly Soluble Drugs.

Poor aqueous solubility and low bioavailability are limiting factors in the oral delivery of lipophilic drugs. In a formulation approach to overcome these limitations, rice bran (RB) oil was evaluated as drug carrier in the development of self-nanoemulsifying drug delivery systems (SNEDDS). The performance of RB in formulations incorporating Kolliphor RH40 or Kolliphor EL as surfactants and Transcutol HP as cosolvent was compared to a common oil vehicle, corn oil (CO).

Optimizing Extraction Conditions of Free and Bound Phenolic Compounds from Rice By-Products and Their Antioxidant Effects.

Rice by-products are extensively abundant agricultural wastes from the rice industry. This study was designed to optimize experimental conditions for maximum recovery of free and bound phenolic compounds from rice by-products. Optimized conditions were determined using response surface methodology based on total phenolic content (TPC), ABTS radical scavenging activity and ferric reducing power (FRAP).

Metabolomics assisted fingerprint of Hypericum perforatum chemotypes and assessment of their cytotoxic activity.

Hypericum perforatum is known as an important medicinal plant, used for the treatment of several diseases, while its pharmacological properties are attributed to the presence of a wide range of secondary metabolites. Due to the great chemotypic variability of Hypericum species in the nature, and the demand for standardized herbal products, a detailed phytochemical investigation was carried out on different parts (herba, leaf, flowers) from wild collected and cultivated populations, using advanced chromatographic tools. Liquid Chromatographic analysis (LC-MS/MS MRM) revealed significant variability in the secondary metabolites content of the examined methanolic extracts.

HPLC-DAD-FLD Method for Simultaneous Determination of Mycotoxins in Wheat Bran.

Aflatoxins, deoxynivalenol, ochratoxin A and zearalenone are the most important mycotoxins that everyone on its own, in groups or simultaneously contaminate cereals. The external layers of cereal grains (bran) apart from health promoting ingredients are also the most contaminated part with reference to mycotoxin's presence. Therefore, consumption of a high fiber wheat-based diet represent an increased risk to consumer's health.

Optimization and development of a high-performance liquid chromatography method for the simultaneous determination of vitamin E and carotenoids in tomato fruits.

A simple and reliable high-performance liquid chromatography method was developed and validated for the simultaneous determination of lipophilic antioxidants in tomato fruits using C30 column operated at 15°C and a gradient mobile phase based on acetonitrile/methanol/dichloromethane in a total run time of 30 min. Diode array and fluorescence detectors were used respectively for the detection of carotenoids (lutein, zeaxanthin, cryptoxanthin, lycopene, and β-carotene) and vitamin E analogs (α-, β-, γ-, and δ-tocopherols, and tocotrienols). The best extraction yield of analytes in tomato fruits was achieved by employing ethyl acetate/hexane (1:1, v/v) after several treatments with various solvents.