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The purpose of this paper is to investigate the health and medicinal importance of bush tea (Athrixia phylicoides DC) and special tea (Monsonia burkeana Planch. ex Harv), two of Southern African indigenous herbal teas.

The two herbal teas, A. phylicoides and M. burkeana were extracted individually and in combined ratios for analysis. The phenolic content was determined and the different phenolic compounds were identified using thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). The anti-diabetic activity of the teas was determined by evaluating the inhibition of both α-amylase and α-glucosidase in vitro. The anti-proliferative activity was measured on human cervical cancer (HeLa) cell line using the MTT (3-(4,5-dimethylthiazol-2-yl)2,5-diphenyltetrazolium) assay.

Gallic acid, chlorogenic acid and quercetin were identified to be present in significant quantities by TLC. The HPLC quantified the presence of catechin (1.567 mg/g) and chlorogenic acid (1.862 mg/g) in special tea while chlorogenic acid (1.288 mg/g) was present in bush tea. Bush tea and special tea expressed significant levels of phenolic content and high antioxidant activities. Special tea (S100) expressed high inhibition of α-amylase, α-glucosidase and HeLa cell line proliferation when compared to bush tea (B100).

Both bush tea and special tea could provide an alternative for treatment and management of both diabetes and cervical cancer. However, future studies are needed to investigate their synergistic effect with a wide range of other commercial herbal teas.

The study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic compounds of the plum kernels.

Plum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued.

The results showed that microwave heating at 450 W for 6 min significantly (p < 0.05) increased the antioxidant activity, total phenolic and flavonoid content, while the longer treatment time (450 W for 8 min) adversely affected the phenolic compounds. Most importantly, the anti-nutritional factors like amygdalin, hydrocyanic acid, phytic acid and tannin content were reduced up to 87.1, 84.7, 20.9 and 46.2%, respectively at 450 W for 6 min treatment conditions, which was confirmed from the larger shifts observed in FT-IR spectra near 1,157 cm⁻¹. Microwave heating at 450 W for 6 min also proved beneficial in improving the bioavailability of volatile and phenolic compounds including chlorogenic acid, gallic acid, syringic acid, (+)-catechin, caffeic acid, ß-carotene, trans-ferulic acid, rutin trihydrate, 3,4-dihydroxybenzoic acid, tannic acid and quercetin by liberating them from the plant matrix.

The results thus indicate that controlled microwave heating could be an effective approach for the reduction of anti-nutritional factors besides leading to an overall improvement in antioxidant potential and volatile and phenolic compounds. This novel technological approach can proliferate the use of plum kernels in different diversified food formulations.

Pyrus Pyrifolia (Sand Pear) is one of the most underused pear variety despite its nutraceutical potential. Therefore, this paper aims to explore the Pyrus Pyrifolia in term of origin, distribution and classification, nutritional and bioactive potential, therapeutic potential and valorization along with future prospectus.

A wide variety of publications (88) were identified through electronic databases (Science direct, PubMed, SciELO, Google scholar, Link springer and Research gate) under the umbrella of different keywords such as bioactive compounds, health benefits, nutrition, sand pear, Pyrus and Pyrus pyrifolia.

Pyrus Pyrifolia (Sand Pear) is abundant in nutritional and bioactive compounds such as phenolic acids, flavonoids, terpenoids, vitamins and minerals. It exhibits therapeutic potential as being an antioxidant, anti-obesity, anti-diabetic, anti-inflammatory and anti-cancer agent. However, P. pyrifolia is not much explored by food researchers and industrialists, hence remaining underused. A few attempts have been made toward the use of P. pyrifolia for jam, jelly, candy and wine preparation. However, more research is required for the commercial processing of P. pyrifolia and to enhance its availability outside its growing area.

In this paper, nutritional and bioactive compounds of P. pyrifolia are discussed that provide knowledge to the researchers for its use as a functional ingredient.

The purpose of this study was to develop an environment-friendly finishing process for coloring and functionalizing fabrics using the extracts from aronia fruit (AF) and/or aronia leaf (AL).

Coloring and functional compounds were extracted from both AF and AL to prepare dyeing and finishing agents for textiles. The bioactive compounds were identified, and their concentrations were determined by spectrophotometry and high-performance liquid chromatography. The extracts were then used to dye and finish natural fibers. The cotton and wool fabrics treated with AF, AL and a combination of AF + AL extracts were investigated in terms of coloring properties and functionalities, specifically antioxidant capacity and antibacterial property.

According to the obtained results, AF extracts contained significant amounts of anthocyanins and phenols while AL extracts contained higher amounts of phenols with very low levels of anthocyanins. It was successfully demonstrated that the AF and AL extracts can be used to dye fabrics with good color properties. Moreover, textiles treated with aronia extracts inhibited the growth of gram-negative and gram-positive bacteria and exhibited antioxidant properties.

AF extract showed superior coloring and functional properties compared to AL extract. However, the treatment solution containing both AF and AL extracts demonstrated significant synergic effects on the antibacterial and antioxidant properties of the treated fabrics.

The importance of nutraceuticals and functional foods has been a topic of interest in nutrition research for many years. This review aims to summarize the findings on the nutritive value and health benefits of chia, as well as its use as a food fortificant.

Published literature on the nutritive value and therapeutic properties of chia has been reviewed.

Chia, an ancient grain, belongs to the mint family (Lamiaceae) and was cultivated in Mexico and Guatemala by the Mayas and Aztecs of a pre-Columbian era. In addition to being gluten-free, chia seeds are concentrated source of omega-3 fatty acids (mainly α-linolenic acid), fiber (insoluble) and polyphenolic compounds (myricetin, quercetin, kaempferol, chlorogenic and caffeic acids), which were found to be comparatively higher than many other grains, cereals and oily seeds. Chia supplementation has potential to lower incidence of cardiovascular disease, obesity, hypertension, cancer, diabetes, pruritus and celiac disease. Because of its nutraceutical and physiochemical properties, chia has been widely used as a whole seed, flour, seed mucilage, gel and oil for developing various enriched food products, such as bread, pasta, cakes, cookies, chips, cheese, yoghurt, meat, fish and poultry.

With advancement in nutrition research, chia would have a great future perspective as feed, food and medicine. However, further research is needed to validate the potential therapeutic effect of chia supplementation on human health.

Hempseed oil is a valuable emerging food product with recognized health positivity due to its composition. The paper aims to propose a multi-methodological chemical profiling of nine organic hempseed oil samples (different brands and prices) from the retail market, followed by multivariate data analysis.

Fatty acids, tocopherols, squalene, total carotenoids content, phenolic compounds, total phenolic content and anti-radical activity (DPPH• and ABTS•+ assays) were determined through chromatographic and spectrophotometric techniques. Multivariate (explorative and discriminant) analyses were applied to the profiling results to classify samples according to information claimed on the label, i.e. geographical origin (EU vs. non-EU), extraction procedure (cold-pressed vs. not cold-pressed) and price (lower or higher than 10 € per 250 mL).

The chemical analysis confirmed the 3 to 1 ?-6:?-3 ratio and the excellent content in antioxidant species. However, no specific trend of results can be stressed. PCA (after variables selection) highlighted a natural grouping of samples, so three discriminant analyses were performed: kNN, Naïve Bayes and LDA. The best classification efficiency was reached for the extraction procedure verification (93–100% correct classification), followed by geographical origin (83–94%) and prices (81.6–90%).

The integrated approach of chemical profiling coupled with multivariate analyses allowed the assessment of label information of the analyzed organic hempseed oil samples, despite the wide heterogeneity of the selected samples.

Examines the antioxidant activities of a range of hydroxy‐substituted phenolic acids by estimating their relative abilities to scavenge the ABTS_+ radical cation generated in the aqueous phase, expressed as the Trolox equivalent antioxidant capacity (TEAC value). These common food components have varying reducing abilities, dependent on the positions and extent of hydroxylation of their phenol ring. Reports the research results which suggest that some simple phenolic acids are most effective antioxidants, up to two to three times as active as vitamin C. Their relative abundance in fruits, oils, etc. indicates that they may be highly significant contributors to the overall dietary antioxidant intake. Para‐coumaric acid (4‐hydroxycinnamic acid) was found to have a TEAC value of 2.2mM (more than twice the antioxidant activity of vitamin C). Ferulic acid (3‐methoxy, 4‐hydroxycinnamic acid), the active component of oryzanol (rice bran oil) was found to have a TEAC value of 1.9 mM and gallic acid (3, 4, 5‐trihydroxybenzoic acid) a TEAC of 3.0mM (i.e. three times the antioxidant activity of vitamin C). Discusses the significance of these and other related compounds as food antioxidants and as non‐nutrient antioxidants in the diet.

Urban beekeeping is spreading as an answer to promote bee conservation and to develop local economies. This study aims to highlight nutritional properties of polyfloral honeys produced in urban landscape and to compare them to the countryside counterparts.

This research has examined polyfloral urban honeys from a restricted area in Central Italy, for antioxidant capacity, total phenolic content and 15 polyphenols profile. Physicochemical parameters have been also determined to assess the overall quality of the samples. Results were compared with polyfloral honeys produced in surrounding countryside and monitored in two harvest years, 2018 and 2019. Principal component analysis was applied to the data to disclose significant differences among honeys and harvest years.

Urban honeys revealed up to threefold higher total amount of polyphenols with respect to rural honeys, and in the 2019 harvest, despite water scarcity that affected the national production, demonstrated 50% higher antioxidant capacity and total phenolic content. The majority of the 15 polyphenols studied resulted in more abundant urban honeys, in particular in the 2019 harvest. The multivariate analysis evidenced how honeys could be successfully separated according to their production area and harvest year by their different polyphenols profile.

Limited data are available on nutritional properties of urban honeys and on their content in antioxidants. The present results suggest that the cultivated urban environment, with its large floral biodiversity, can provide extra nutrition for bees, resulting in the production of a honey rich in nutraceutical compounds.

Research on cancer chemopreventive properties of fruits has increased in recent years. Polyphenols have been suggested to exert such effects. The purpose of this paper is to determine the cytotoxic activity of Mangifera pajang (bambangan) and Artocarpus odoratissimus (tarap) crude extracts against selected cancer cell lines (i.e. ovarian, liver and colon cancer) and to compare the amount of selected polyphenols (phenolic acids, flavanones, flavonols and flavones) in the kernel, peel and flesh of M. pajang; and the seed and flesh of A. odoratissimus.

Cytotoxicity activity of the extracts are investigated using MTT (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assay while polyphenols are determined using high performance liquid chromatography.

The results show that only the kernel and peel extracts from M. pajang display cytotoxic activity in liver and ovarian cancer cell lines with IC₅₀ values ranging from 34.5 to 92.0  μg/ml. The proliferation of colon cancer cell line is inhibited only by the kernel of M. pajang with IC₅₀ value of 63.0  μg/ml. The kernel and peel from M. pajang contains a broad range of polyphenol phytochemicals which might be responsible for the cytotoxicity activity against selected cancer cell lines.

Previous reports have indicated that both M. pajang and A. odoratissimus contain high antioxidant properties. This study further determines the phytochemicals profiling in both fruits, which might contribute to the antioxidant activity. Besides that, the result from this study shows that the waste of the fruits (i.e. kernel and peel) contain superior phenolic phytochemicals and display better anticancer potential compared to the flesh; suggests the use of them in health‐industry application. Utilization of all parts of the fruits (i.e. flesh, seed, kernel and peel) for the development of nutraceutical and functional food application is suggested.

The purpose of this paper is to focus on the antioxidant properties of two phenolic-rich varieties of Nigerian local rice and their anti-cholinesterase potential after in vitro-simulated gastrointestinal digestion, with the aim of establishing their actual antioxidant and nutraceutical potential after their passage through the gastrointestinal tract upon consumption.

Two local rice varieties, commonly referred to as “Gboko” and “Ofada” rice commonly grown in Benue State, a middle belt region of Nigeria and south western regions of Nigeria, respectively, were locally processed. Each of the processed grains were divided into two portions; one portion was left uncooked, while the second portion was boiled conventionally as eaten, dried and subsequently milled into powder. The milled samples of the raw and boiled rice were treated with acidified methanol to obtain the methanol extracts; another portion of each samples was subjected to in vitro enzyme digestion using standard methods to mimic human digestion; and the third portion was treated using the same scheme of in vitro digestion without the sets of enzyme which was used to serve as a control for enzyme treatment. The quali-quantitative phenolic profiles of the two local varieties were carried out with the aid of high-performance liquid chromatography with diode-array detection (HPLC-DAD) method. The antioxidant potential and anti-cholinesterase action of the methanolic extracts, the simulated in vitro digested model and the enzyme-treated controls of the rice samples were determined using standard methods and data obtained were subjected to ANOVA; the differences of means were separated using Duncan’s multiple range test (DMRT).

The quali-quantitative assessment of phenolic compounds in the two studied local varieties revealed the presence of some phenolic acids and flavonoids, with a decreased level of most of the identified phenolic compounds after boiling. In vitro enzyme-digested rice for both raw and boiled rice samples showed significantly higher total phenolic content, total flavonoid content, ferric-reducing antioxidant power, 2, 2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) scavenging and NO− inhibitory activities than the aqueous-methanolic extracts and the enzyme-treated controls. The aqueous-methanolic extracts displayed a higher 1, 1 diphenyl-2-picrylhdrazyl radical scavenging activity and inhibited Fe2+-induced lipid oxidation in rat’s brain and liver homogenate than that displayed by the in vitro enzyme-digested samples. In vitro enzyme-digested and boiled “Gboko” and “Ofada” rice and raw “Ofada” rice have the potential of inhibiting acetylcholine esterase (AChE) activity. While methanolic extracts of raw and boiled “Ofada” and “Gboko” rice exhibited the potential to inhibit butrylcholinesterase activity. The result of this paper indicates that the selected rice varieties possess antioxidant capacities which are better released after the simulated in vitro enzyme digestion; the result also showed the anti-cholinesterase potential of the studied rice grains and, therefore, they can be considered as nutraceutical health supplements.

The paper has demonstrated the antioxidant potentials of the phenolic-containing two Nigerian local rice varieties and established their anti-cholinesterase potential after simulated in vitro enzyme digestion.