12 research outputs found
Green synthesis, characterization, and biological activities of saffron leaf extract‐mediated zinc oxide nanoparticles: A sustainable approach to reuse an agricultural waste
Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high altitude Himalayan crab apple fruits (Malus baccata)
Applications of electronic tongue system for quantification of safranal concentration in saffron (Crocus sativus L.)
Crocin exhibits an antihypertensive effect in a rat model of gestational hypertension and activates the Nrf-2/HO-1 signaling pathway
Flower cultivation regimes affect apocarotenoid accumulation and gene expression during the development of saffron stigma
Screening of the most consumed beverages and spices for their bioactive non-nutrient contents
The present research emphasizes on the bioactive non-nutrient components of the frequently consumed food products daily. The most popular beverages (instant, filter and Turkish coffee, green, black, sage, apple, rosehip, linden and fennel tea infusions) and herbal spices (cinnamon thyme, cumin, mint, sweet pepper, chili pepper, sumac, black pepper and clove) were investigated to evaluate the antioxidant capacities of the samples. Amount of total biophenols (TB) and total flavonoids (TF) were measured by Folin-Ciocalteu and Aluminum chloride colorimetric methods, respectively. CUPRAC (The cupric ion reducing antioxidant capacity) assay and DPPH (, -diphenyl--picrylhydrazyl) free radical scavenging method were applied to determine the antioxidant activity (AA) of the products. Antimicrobial analyses of the samples were also conducted based on in vitro study. Furthermore, the main biophenol of each sample was identified through high performance liquid chromatography (HPLC). The outcome of the present study will be a useful guidance for the researchers looking for the health benefits of these daily consumed food products