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The purpose of this paper is to investigate various extracts of Annona squamosa L (Annonanceae) and Carica papaya L (Caricaceae) seeds for their antioxidant activity, free radical scavenging ability, total phenolic and flavonoid contents.

Samples from both the seeds were prepared by subjecting them to microwave‐assisted extraction. After determining their antioxidant properties and polyphenolic contents, correlation between them was also investigated.

Highest antioxidant activity (3,179.66 g gallic acid equivalent/g of dry extract) and phenol content were registered by chloroform:methanol extract of C. papaya seeds. Maximum radical scavenging activity (3,201.63 ascorbic acid equivalent antioxidant capacity g/100 g of dry extract) was exerted by water extract of A. squamosa seeds, whereas acetone extract of C. papaya registered highest flavonoid content among all extracts. Polar extracts were found to be better free radical scavengers compared with those less polar. Hexane extracts showed least DPPH radical scavenging activity. Acetone proved efficient in extracting flavonoids, whereas phenols were best extracted in a mixture of chloroform and methanol. Phenolic metabolites seem to be contributing significantly towards antioxidant activity of the C. papaya extracts, but less so in the case of A. squamosa.

There have been few reports on antioxidant activity of non‐edible parts of commonly consumed fruits. The research indicates that seeds may be a promising source of antioxidants, which may have therapeutic implications.

This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage.

Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period.

In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars.

Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

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.

Salak (Salacca zalacca) is an underutilised fruit. The bioactivities of this fruit have rarely been studied scientifically. Thus, the present study aimed to determine the antioxidant activity of extracts derived from the peel, fruit and kernel of the Salak fruit, as well as the hypoglycemic and anti-hypertensive properties of Salak peel extracts.

The peel, fruit and kernel of the Salak were extracted using distilled water, methanol and ethanol. Antioxidant activities, angiotensin-converting enzyme (ACE) and alpha-amylase inhibition properties of the extracts were estimated via in vitro standard methods. Besides, the total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were also determined in the present study. The antioxidant activities of different parts of Salak extracts were determined by ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) methods. Percent of radical scavenging properties were calculated via DPPH assay. The hypoglycemic and anti-hypertensive properties of Salak peel were evaluated using alpha-amylase inhibition and ACE assays, respectively.

Fruit extracts of Salak in methanol were found to exhibit the highest TPC (10.27 ± 0.12 mg GAE/g), TFC (11.04 ± 0.89 mg CE/g) and antioxidant properties amongst all samples whereby the TPC and TFC were strongly correlated with antioxidant activities. On the other hand, distilled water extracted Salak kernel showed to have the lowest TPC (0.53 ± 0.05 mg GAE/g), TFC (0.37 ± 0.01 mg CE/g) and antioxidant properties amongst all the Salak extracts. Peel extracts exhibit comparable antioxidant activities with fruit extracts in the current findings. In addition, peel extracts indicated some extend of ACE and alpha-amylase inhibition activities regardless of the solvents used. Methanol and ethanol peel extracts indicated no significant difference (p < 0.05) ACE (98%) and alpha-amylase (90%) inhibition activities. However, distilled water extracted Salak peel showed significantly lower ACE and alpha-amylase inhibition in comparison to methanol and ethanol peel extracts.

The present findings suggested that the fruit of Salak exhibits the highest antioxidant properties, followed by the peel and lastly, the kernel, which shows the lowest antioxidant properties amongst all the samples. The results also indicated that the peel extracts have ACE and alpha-amylase inhibition activities.

Phenolic compounds, including flavonoids, are nutritionally important for their antioxidant activities and protective functions against disease risk caused by oxidative stress. These compounds are primarily found in fruits, and mangoes are an important source. This paper aims to address these issues.

In this work, the antioxidant activities of mangoes cultivated in three different ways were evaluated by their ability to capture free radicals using the DPPH radical.

The results showed that the biodynamic mangoes had highest antioxidant activity in mature‐green and ripe fruits, while for those of organic origin the antioxidant activity was highest in unripe fruits. The organic mangoes also showed highest values of phenolic compounds at all maturation stages. The mangoes from conventional crops had lower values for all parameters evaluated in this study than the organically and biodynamically cultivated fruits.

This work brings an important contribution in the field of agriculture at a time when organic and biodynamic systems of cultivation are an alternative to the conventional system and that pollutes the environment and produces food that contains quantities of chemical contaminants that can damage the health of the consumer. The comparison in phenolic compounds content, flavonoids and antioxidant activity in biodynamic, organic and conventional systems is original and of great importance, showing that the ecological cropping systems are less harmful to the environment and promote improvements to the chemical composition of foods.

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 the study was to develop a powder shampoo with antioxidant attributes.

Dry shampoo compositions were formulated containing alpha olefin sulfonate (AOS), sodium cocoyl isethionate (SCI), microcrystalline cellulose, mannitol, carboxymethyl cellulose, maltodextrin and sodium benzoate with or without extract of Cinnamomum zeylanicum bark. Cinnamon extract was chosen for this study owing to its ubiquitously known antioxidant attributes. The formulations were tested for detergency action and antioxidant potential in vitro.

Cinnamomum zeylanicum extract exhibited noticeable antioxidant activity in vitro. The authors observed that addition of the bark extract to the shampoo formulation was associated with remarkable increase in total phenolic content, total antioxidant activity and radical scavenging activity without any effect on detergency action.

This preliminary study provides a powder shampoo formulation which exhibits antioxidant attributes as a result of incorporation of cinnamon bark extract. Clinical efficacy of the formulation remains to be tested.

Owing to the powder format of the shampoo, the formulation can be manufactured with ease and economically. Functionalizing the formulation with enhancement of antioxidant activity by incorporation of cinnamon bark extract may be associated with beneficial clinical outcomes, which remains to be tested.

The proposed formulation may be stored and sold in eco-friendly packing material, thus could pave the way for reducing the burden of plastic consumption by the shampoo industry.

The present work demonstrates that incorporation of cinnamon bark extract to a powder shampoo formulation, containing AOS and SCI as principle surfactants, significantly enhances its antioxidant attributes.

The purpose of this paper is to evaluate the antioxidant and type II diabetes related enzyme inhibition properties of phenolic extract from raw and traditionally processed Indian under‐utilized food legume grains, Bauhinia purpurea L. (purple camel's foot seeds).

The methanolic extract was prepared from the raw and traditionally processed seed samples and analyzed for total phenolic content. The antioxidant activity and type II diabetes related enzyme inhibition properties of methanolic extract and their relationship with phenolic content was demonstrated.

The methanolic extract of raw seed materials contained total free phenolic content of 14.45±1.62 g catechin equivalent/100 g extract DM. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1203 mmol Fe[II]/mg extract), inhibition of ß‐carotene degradation (45.37 percent) and scavenging activity against DPPH (63.60 percent) and superoxide (42.14 percent) radicals were exhibited by the raw samples. Further, it also recorded 80.69 percent of α‐amylase and 63.74 percent of α‐glucosidase enzyme inhibition characteristics under in vitro starch digestion bioassay. Sprouting+oil‐frying caused an apparent increase on the total free phenolic content, antioxidant and free radical scavenging capacity, while soaking+cooking as well as open‐pan roasting treatments show diminishing effects.

Identification of suitable processing technique offered a good strategy to improve the phenolic content and health relevant functionality of B. purpurea seeds, which could be envisaged as a dietary ingredient in the formulation of supplementary foods with therapeutic value to manage type II diabetic patients.

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 determine the antioxidant properties (capacity and component) of four non‐leafy vegetables. The correlation between the antioxidant capacity and its components of the studied vegetables was also assessed.

Winged beans, also known as four‐angled bean (Psophocarpus tetragonolobus), French bean (Phaseolus vulgaris), string bean (Vigna sinensis) and snow pea (Pisum sativum) were selected as samples from among the common non‐leafy vegetables consumed by Malaysians. These fresh vegetables were lyophilised and ground and their ethanolic extracts were prepared for antioxidant capacity assays and total phenolic, β‐carotene and ascorbic acid contents.

Among the vegetables, string beans showed the highest antioxidant capacity compared to the other vegetables studied (p < 0.05). The total phenolic, ascorbic acid and β‐carotene contents of snow peas were significantly higher (p < 0.05) than the other vegetables. There was a significant positive correlation between scavenging activity and antioxidant components studied. On the other hand, a negative correlation was found between antioxidant activity and its components of the studied vegetables.

Previous reports have indicated that vegetables contain high levels of antioxidants. However, data on antioxidant capacity of these non‐leafy vegetables are still lacking. This research paper shows the non‐leafy vegetables studied is a promising source of antioxidants with good antioxidant capacity. Beside that, along with the studied antioxidant components, other compounds in these vegetables could also contribute to their antioxidant capacity.