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The purpose of this paper is to evaluate the potential of natural colourants from fruits of Ixora siamensis for coating applications, to study its glossiness and effectiveness against UV‐B irradiation.

In this study, natural colourants from the fruits of Ixora siamensis were extracted using trifluoroacetic acid‐methanol solution. Anthocyanins and organic acid variants were mixed together to form co‐pigments. Different concentrations of ferulic and gallic acid co‐pigments were added to a blended solution of poly (vinyl alcohol), PVA and anthocyanin (from Ixora siamensis) to form a coating system. The coatings were exposed to UV‐B irradiation at room temperature in air using a UV‐lamp which emitted radiation at 312 nm. The effects of UV‐B irradiation on the coating system were evaluated using glossiness test and UV‐visible spectroscopy.

Anthocyanins are unstable and can quickly lose their colour. One of the methods of preserving the stability of these pigments is by co‐pigmentation. Co‐pigmentation of anthocyanin with organic acid variants resulted in an increase in both hyperchromic effects (ΔA) and bathochromic shifts (Δλ). In this study, ferulic acids yielded better results compared to gallic acids.

Samples with co‐pigmentation give better result compared to the untreated samples. The addition of 0.5 and 1.0 per cent ferulic acid improves the gloss properties and resistivity of the samples towards the UV irradiation. Thus, in order to study the effectiveness of ferulic acid as additive and improving the properties of the samples, the percentage of ferulic acid added and exposure time could be increased.

The method developed provided a simple and efficient solution for improving the UV resistance of anthocyanin blend with poly (vinyl alcohol), PVA UV absorber. Effect of ferulic acid as UV absorber, if added in more concentration, can be further studied for optimization.

The social implication is the use of local plant species as a low cost source of natural pigments in coating system.

The method for improving the resistance towards UV irradiation of anthocyanin blend with poly (vinyl alcohol), PVA was novel and could find numerous applications for natural product based on plant pigment.

The purpose of this paper is to determine the antioxidant properties and phenol content of methanolic extracts of six white varieties and six purple/brown varieties of Indian rice and to find some relationship between the antioxidant properties, phenolic content in the varieties analyzed.

Methanolic extracts of different rice varieties were analyzed for their superoxide radical scavenging activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity, reducing power and ferrous ion chelating properties. The extracts were analyzed for determination of total phenol content, anthocyanin content, oryzanol content. Phenolic acids were determined by HPLC.

All the rice varieties (white and purple/brown) showed activity in a dose‐dependent manner. Free phenolic acids, e.g. protocatechuic acid, caffeic acid, vanillic acid, p‐coumaric acid (PCA), ferulic acid and sinapic acid and the phenolic aldehyde vanillin could be detected in all the rice samples analyzed. No relationship could be established between activity and metabolite content. Principal component analysis and classification shows that superoxide radical scavenging activity, total phenolic acid, protocatechuic acid and ferulic acid are the components to differentiate the varieties from each other.

Little work has been done on the antioxidant activity of white rice. The authors report superoxide radical scavenging activity, DPPH radical scavenging activity, total antioxidant activity, reducing power and ferrous ion chelating properties and phenolic contents of six white varieties and six purple/brown varieties of Indian rice. Free phenolic acids like protocatechuic acid, caffeic acid, vanillic acid, PCA, ferulic acid and sinapic acid are reported from all the 12 varieties of rice.

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.

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.

The main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands (Spain).

Commercial samples of Canary ciders were compared to ciders from the Basque Country and Asturias. In total, 18 samples were studied, six for each region. The analysis comprised their sensory profiling and chemical characterisation of their polyphenolic profile, volatile composition, conventional chemical parameters and CIELAB colour coordinates. In parallel, the sensory profile of the samples from the Canary Islands was first compared with their Basque and Asturian counterparts by labelled sorting task. Then, their specific aroma profile was characterised by flash profile. Further quantification of sensory-active compounds was performed by GC–MS and GC-FID to identify the volatile compounds involved in their aroma profile.

Results show that Canary ciders present a specific chemical profile characterised by higher levels of ethanol, and hydroxycinnamic acids, mainly t-ferulic, t-coumaric and neochologenic acids, and lower levels of volatile and total acidity than their Asturian and Basque counterparts. They also present a specific aroma profile characterised by fruity aroma, mainly fruit in syrup and confectionary, and sweet flavours related to their highest levels of vinylphenols formed by transformation of hydroxycinnamic acids.

An integrated strategy to explore the typicity of the currently existing Canary ciders in the market was developed. The results are important in that they will help other regions to identify specific typical chemo-sensory profiles and to promote the creation of certifications supporting regional typicity.

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.

This paper aims to study the effect of cooking and food additives, such as lemon juice and vinegar, on phenols and flavonoids contents and antioxidant activity of purslane.

The Folin–Ciocalteu method was used to determine total phenols content (TP), while total flavonoid content (TF) was determined by the aluminum chloride method. Two methods were used for determination of antioxidant activity: DPPH (1, 1-diphenyl-2-picrylhydrazyl) assay to determine radical scavenging activity, and ferric-reducing antioxidant power (FRAP) to measure the reducing power.

According to the results, leafs had higher values of TP, TF and antioxidant activity than aerial parts. Both lemon juice and vinegar retracted antioxidant properties of leafs. TP and TF of leaves showed deterioration after treatment with lemon by 58% and 21.8%, respectively, and FRAP and radical scavenging activity decreased by 75.8% and 74.5%, respectively (p < 0.001). Also, TP, TF, FRAP and DPPH radical scavenging activity decreased in leaves by 82.2%, 30.5%, 87.8% and 90.9%, respectively, after treatment of leaves with vinegar. TF increased after cooking in studied parts, where no significant statistical difference was observed in TP and antioxidant activity (DPPH assay and FRAP) of cooked aerial parts. Adding lemon juice after cooking increased antioxidant properties of purslane (p < 0.001).

Purslane has antioxidant activity because it is rich in polyphenols and flavonoids. Effects of food additives and cooking were studied using different measurements. According to the authors’ knowledge, this is the first work that studied the effect of food additives on antioxidant properties of purslane.

Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as antioxidant activities and enzyme inhibition potentials of three mushroom species from Ordu, Turkey. Furthermore, phenolic profiles which are believed to be source of these properties are investigated.

The assays followed to determine total phenolic, flavonoid and antioxidant contents, antioxidative and enzyme inhibition activities are spectrophotometric methods. Phenolic profiles of mushroom samples were investigated by using the HPLC system.

The highest phenolic content was found for Lactarius deliciosus. Pyrogallol was the major phenolics in all three samples. Total phenolic content values supported that finding. But, total flavonoid content was the maximum for Cantharellus cibarius. The magnitude of the antioxidant activities revealed by the different tests varied between species. Furthermore, inhibition potential degrees on acetylcholinesterase, butrylcholinesterase, tyrosinase and urease activities were worth mentioning. Lactarius pyrogalus had anti-tyrosinase activity with a 26.229 percent inhibition rate. IC₅₀ values for urease inhibition effect of mushroom samples were in the range of 0.37–0.90 mg/mL.

Enzyme inhibitory potentials for L. pyrogalus was revealed first time. On the other hand, studies on anti-tyrosinase activity of mushrooms are very rare, while almost no studies have been conducted on anti-urease activity. So, the results of present study are very valuable. Thus, the obtained data not only increase the ecological importance of the region but also provide significant contributions to the literature in terms of new sources rich in antioxidants.

The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained.

The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned.

This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.

This study aims to discuss the nutritional value and potential nutraceutical properties of Diospyros kaki L. (DKL); to encapsulate recent studies conducted across the world to develop functional foods using different parts of Persimmon fruit to emphasise on the need for further research on Persimmon fruit.

The methodology of the study involved surveying primary and secondary information generated in the respective field of interest. The papers found most suited for the research problem and objective of the study were selected. The perspectives taken by different studies and researchers were synthesised to generate a solution to the research problems and to bridge the research gaps in the field.

As a result of the global rise in the prevalence of metabolic disorders, researchers are aimed at identifying nutrient rich foods and techniques to develop functional foods for the population. Researchers have recognised the role of fresh fruits and vegetables, whole grains and probiotics, are now interested in leveraging these foods by incorporating them in conventional foods, such as breads, jams, pastas and yoghurts as functional ingredients. One such food that has gained the interests of various researchers is DKL. Owing to its rich macro-and micro-nutrient, as well as phytochemical content various studies have been conducted to explore the possibility of using it as a functional ingredient to develop a range of foods.

A limited studies are available that have investigated the effect of the functional foods developed using different parts of Persimmon fruit on different ailments.

This study collected the data/information from recently published research in the field of health and medicinal benefits of Persimmon fruits and its utilisation to develop functional food.