Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis.

The present work evaluated kiwi juice addition alongside pasteurization (at 85 °C for 5 min) or microwave treatment (for 3 min) on the quality improvement of sugarcane juice. The juice was treated in the presence of kiwi juice (0-8%), and its physicochemical properties and microbial load were compared with raw juice. The study also highlighted the key enzymes causing sugarcane juice discoloration, peroxidase (POD) and polyphenol oxidase (PPO), by quantifying kiwi juice constituents using GC-MS and monitoring their effects by molecular docking.

Polyphenolic profile and biological activity of Salvia splendens leaves.

Objectives: The aim of this study was to investigate a new flavone triglycoside, together with eleven phenolic metabolites from 80% aqueous methanol extract of S. splendens leaves (AME) and assessment of its hypoglycemic and antiinflammatory activities along with in vitro antioxidant effect.

Methods: The phenolic composition of S.