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The antioxidant characteristics of fruits can be attributed to their contents of polyphenols and vitamins. Because of the interest in the role of antioxidants in human health, the purpose of this paper is to examine the major compounds associated with antioxidant activity, namely total phenolic and vitamin C contents, of some regularly cultivated and consumed fruits in Iran.

In total, 66 fruits from 22 families were chosen for this study. Terbium sensitized fluorescence assay and spectrophotometric method were used to determine total polyphenol and vitamin C contents respectively. The ANOVA with Tukey post‐hoc test was used for statistical analyses.

The total mean polyphenol content of fruits was 4.93 ± 2.86 mg QE/100 g that were ranging from 0.8 ± 0.05 to 11.94 ± 0.02 mg QE/100 g with the lowest amount obtained for pear and the highest amount detected in black grape. The polyphenol contents of black grape, sourcherry and pomegranate were significantly higher than those of other fruits (p < 0.001). The total mean vitamin C content of fresh fruits was 18.34 ± 9.77 mg/100 g that were ranging from 57.38 ± 0.02 (strawberry) to 11.44 ± 0.02 (melon) mg/100 g. The vitamin C contents of strawberry was significantly higher than all other fruits (p < 0.001). Despite the differences in the polyphenol and vitamin C contents of various fruits, as a good source of nutritious compounds and functional foods, they can be effective in enhancing health status.

This paper is believed to be the only one which provides information about the polyphenol and vitamin C contents of Iranian fruits. Also, the polyphenol content was measured by using a newly‐developed method.

The purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt.

Two incorporation methods of polyphenols were evaluated: direct addition or incorporated within protein particles of whey protein concentrate and gelatin. During yogurt’s shelf life, structure characteristics (water holding capacity, textural and rheological parameters), lactic acid bacteria (LAB) viability and polyphenols antioxidant activity were analyzed. Also, polyphenol bioaccesibility after in vitro digestion was evaluated.

Polyphenols addition (by the two methods used) did not affect the dynamics of the fermentation process, nor the LAB viability during storage. The color parameter a* for the yogurts with the highest polyphenol concentrations showed positive values (tending to red), but not visible to the naked eye. Because of the ability of polyphenols to interact with milk proteins, yogurts with polyphenols presented higher values in firmness and cohesiveness with respect to the control. Additionally, the incorporation of polyphenols in protein particles increased even more these parameters because of the higher protein content of these formulations. After simulated digestion, a high polyphenol bioaccesibility was observed, and the antioxidant activity was retained, which could be explained by the “protector” effect of the milk matrix.

Yogurt supplementation with green tea polyphenols is feasible for the development of functional food. However, the use of protein particles would not provide an extra benefit because milk proteins already act as protective molecules of polyphenols.

This study shows not only the physico-chemical implications of including polyphenols in yogurt but also their bioaccesibility after an in vitro digestion, revealing a suitable manner for delivery of antioxidants in a dairy product like yogurt.

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.

The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional composition and antioxidant of the pulp; investigate the effect of de-bittering using fermentative microbes, sodium carbonate and polyethylene glycol (PEG) on antioxidant of the pulp, and to study the shelf-life and sensory evaluation of de-bittered pulp products.

The ripe fruits of palmyra (Borassus flabellifer L) were collected around Kupang city, Indonesia. The pulp was extracted with different techniques. The fresh pulp was directly analyzed for its nutritional and antioxidant properties. The rest of the pulp was de-bittered, dried and used for further treatments and products development. The de-bittered pulp was used to make chips, stick cracker, and jelly sweet. Fresh products were sensory evaluated by 30 semi-trained panelists. For shelf-life analysis, products were wrapped and/or packed with different thickness of food grade plastic, plastic-alumina foil, or mica stopples and kept at different temperatures (30, 40 and 50^oC) for one month.

The fresh pulp contains carotenoids (609.10 mg per kg of pulp), vitamin C (461.40 mg per kg of pulp), polyphenols (270 mg per kg of pulp) and anthocyanin (53.90 mg per kg of pulp). Free radical scavenging activity of the dried pulp (water content of 11.60 percent) was 93.4 percent. Several techniques including fermentation, sodium carbonate, and PEG treatment have been successfully developed to reduce the bitterness of the pulp without significantly reducing its antioxidant activities. Food products (chips, stick cracker, and jelly sweet) have then been developed and have got positive response from panelist.

Pulp of fruit is a potential source of antioxidants, i.e. carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate or PEG treatment. The pulp can be utilized for producing chips, crackers, and semi moist food products.

First, pulp of the palmyrah fruit can be easily extracted using water. Second, the bitterness of the pulp can be reduced by using traditional fermentation starter. Third, many type of food products can be developed using the palmyrah pulp.

This effort offers opportunity for farmers to optimize the use of palmyrah pulp for functional food. It will provide new jobs and increase the income of farmer at East Nusa Tenggara Province.

The study has revealed that pulp of palmyrah fruit is a source of antioxidants: carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate, and PEG. The pulp can be utilized for producing chips, crackers, and semi moist food products.

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp: juice, pomace) . This study was conducted through three stages of fruit maturity (green, yellow and orange). Total polyphenols, flavonoids, β-carotene, total chlorophyll, ascorbic acid, acidity, total soluble solid and the minerals (Ca, Mg, Zn, Na, K, Fe, Mn Cu) were evaluated. Moreover, the relationship between the total polyphenol, flavonoids and the antioxidant activity was determined.

Total polyphenols were determined by the Folin-Ciocalteu method. Flavonoids were assessed by the aluminum chloride colorimetric method. Ca, Mg, Zn, Fe, Mn and Cu were measured using an atomic absorption spectrophotometer. K and Na contents were determined by using a flame photometer. Other nutritional composition was determined by volumetric method.

The result showed that the concentrations of antioxidants, total polyphenols, flavonoids, vitamin C, total chlorophyll, total acidity and antioxidant activity (DPPH%) decreased during the maturity of fruit while the value of pH and β-carotene increases. In addition, the concentrations of the most minerals decreased through the maturation of fruit except Na. Anova statistical analysis of all the studied chemical variables was shown significant differences between all the samples. The pH, total soluble solids, β-caroteniod: orange juice had the highest average while green juice had the lowest. Ascorbic acid, total acidity, total chlorophyll: green juice had the highest average while orange juice has the lowest. Total phenol, K, Mg, Fe, Cu, Mn: green flavedo had the highest average while orange juice had the lowest. Flavonoid, antioxidant activity (DPPH%), Ca, Zn: green albedo had the highest average while orange juice had the lowest. Na: orange flavedo had the highest average while green juice had the lowest. The correlations between total polyphenol, flavonoid and antioxidant capacity were significantly higher (R = 0.935 and 0.960, respectively).

The stage of maturity affects nutritional composition in Citrus aurantium fruits (C. aurantium) peel and pulp, where some minerals of composition increased and others decreased, according to the results. This is the first study on comparing the nutritional composition of pulp: juice, pomace and peel: albedo, flavedo of Citrus aurantium L. during maturity in Syria, and it was also not found in previous works.

The purpose of this paper was to determine total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate (EGCG) in five commercial tea extracts and in their infusions at various temperatures (95-60°C) and brewing times (5-30 min).

TP was determined by the Folin–Ciocalteu method, TF by the aluminium chloride colorimetric method and EGCG by HPLC method.

The results showed that White tea – Silver needle had the highest content of TP and EGCG when extracted, but its infusions had very poor concentrations of these compounds. Green tea infusion was better source of TP and EGCG than white or black tea, although its extract did not contain a very high amount of TP compared to the latter two types. Black tea extract had a relatively high content of TP and TF in its extract. Its infusions as well contained higher concentrations of TP than white tea, but lower concentrations of EGCG than all studied teas.

Increasing infusion time and temperature does not necessarily increase the concentration, according to the results. To the authors’ knowledge, this is the first report on comparing these types of tea, especially the white tea, with other well-known teas under various infusion conditions. The extraction of the white tea leaves was also not found in previous works.

This paper aims to evaluate the antimicrobial and antioxidant activity of ethanol, methanol and aqueous extracts of the jujube fruit.

The fruit samples were harvested from Ziziphus lotus L. in three regions of Morocco: Aïn Chifae (Immouzer), Saiss (Fez) and Guercif. The fruit extracts were obtained by Soxhlet method using ethanol, methanol and water, and then a phytochemical screening was done for each extract. Total phenolic and total flavonoids contents were also determined. Afterward, the antimicrobial activity of the studied extracts was evaluated using the broth microdilution method. To estimate the total antioxidant effect of these extracts, the DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging and phosphomolybdate tests were performed.

Results showed that the highest content of polyphenols and flavonoids was found for ethanol and methanol extracts, while the lowest content was found in the aqueous extracts for all populations studied. Thus, results showed that the highest content of phenolic compounds was recorded in the population of Fez. Methanol extract of this population was the richest in polyphenols (30.36 mg/g) and in flavonoids (13.03 mg/g). The antimicrobial tests showed that Enterococcus faecalis and Pseudomonas aeruginosa were the most sensitive (6.25 mg/ml), compared to the other tested strains. Based on the minimal bactericidal concentrations/minimal fungicidal concentration or MFC/MIC ratio, it seems that ethanol extracts showed a bactericidal effect against Escherichia coli, Staphylococcus aureus and Bacillus subtillis, and a bacteriostatic effect against Enterococcus faecalis. On the other hand, the methanol extract showed bacteriostatic effect against Enterococcus faecalis and Pseudomonas aeruginosa. In addition, methanol extracts of Ziziphus lotus have significant antioxidant potent.

Methanol and ethanol extracts of Ziziphus lotus fruit have demonstrated strong antimicrobial effect. Moreover, the authors were able to show that the extract of Ziziphus lotus fruit has a very important antioxidant power.

The purpose of this paper is to determine the polyphenol content, antioxidative potential and antiproliferative activity of Swiss chard from Montenegro, grown under different irrigation and fertilization regimes.

Swiss chard was grown in the open field (Lješkopolje, Montenegro) where it was subjected to different fertilization and irrigation regimes. Chard samples were analyzed for previously identified polyphenols and for antioxidant parameters. Additionally, in order to complete the biological activities, chard extracts were tested for antiproliferative activity against MFC-7 and HT-29 tumor cell lines.

The polyphenols identified in Swiss chard were flavonoids: vitexin-2?-O-xyloside, vitexin-6?-O-acetyl-2?-O-xyloside, vitexin-6?-O-malonyl-2?-O-xyloside and isorhamnetin-3,7-diglucoside. In the antioxidant tests, DPPH (2,2-diphenyl-1-picrylhydrazyl), and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), chard extract had values of 7.00 and 8.50 (mean values) µmol Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equ/d.w., respectively. The tested chard extracts inhibited cell proliferation at different concentrations (3.125–50.0 µg/mL) against the MCF-7 cell line, after 24 and 48 h of incubation. The antiproliferative activity, expressed in terms of IC50, was 32.97 and 86.45 µg/mL after 24 h of incubation and 20.76 and 23.33 µg/mL after 48 h of incubation, for treated and untreated chard extracts, respectively.

These data suggest Montenegrin Swiss chard grown under different irrigation and fertilization treatments can be considered as a functional food and should be included in an everyday diet. The collected data could help in the growth improvement of chard with functional food properties.

The purpose of the present study is to evaluate chocolate consumption effects with a non invasive metodology. There is evidence that the consumption of dark chocolate and cocoa with high flavonoid content could have positive effects on blood pressure (BP) and weight management (WM); however, there are complications at the moment of obtaining blood samples to evaluate on children at a primary school level.

A total of 54 healthy scholars were included; consumption of 70 per cent cacao dark chocolate was integrated into the daily snack during a 30-day period. Blood pressure, body fat, total content of polyphenols in urine and total antioxidant capacity of saliva were measured. The results obtained were divided in relation of two groups of students, A and B, with lesser or higher difficulties to WM in a self-assessment test; variables were then statistically evaluated.

Consumption of chocolate produced changes in the total content of polyphenols (from 5.6 to 6.8 µg/mL, p < 0.016) and salivary antioxidant capacity [(14.76 ± 5.4 and 16.14 ± 3.9) TEU nmol versus. t = 0; p < 0.029 and p < 0.001 at 15 and 30 days, respectively]. Group B, which presented higher difficulties concerning WM, presented a body fat reduction of about 0.63 per cent after chocolate consumption (p = 0.045) and a diastolic blood pressure reduction of −2.8 mm Hg in average (p < 0.025). A significant weight gain (p < 0.023) was observed only in Group A.

Despite the reduced sensitivity of the non-invasive methodology, differences in urine and salivary content of polyphenols and antioxidant capacity suggest that the design used could be feasible, although extended studies are needed to corroborate it.

A non-invasive study for screening the potential health benefits of dark chocolate was assayed. The results suggest that dark chocolate consumption in children as part of the daily snack could be a complementary element in weight management and in prevention of future risk factors to chronic diseases.

The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and maize flour. Also, effect of processing techniques like frying and fermentation on anti‐nutritional content of the products was studied.

The ingredients as well as developed products were analyzed for the macronutrients, viz protein, ash and fat. Also anti‐nutrients like phytic acid, saponin, polyphenols and trypsin inhibitors were estimated by employing standard techniques. Data thus obtained were subjected to analysis of variance according to standard method of statistical analysis.

Potato flour being a versatile ingredient can be easily incorporated in development of various products. Frying and fermentation resulted in decrease of anti‐nutritional factors.

These developed products could be instrumental in alleviating malnutrition as they have high nutritional value and are low in anti‐nutrients.