Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation.

Functional beverages obtained using medicinal plants and fermented with lactic acidbacteria are gaining much interest from the scientific community, driven by the growing demand forfood and beverages with beneficial properties. In this work, three different batches of medicinal plantsand organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented byusingLactobacillus acidophilusATCC 43121,Bifidobacterium breveB632 and a mix of both strains’ culture,respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallicacid equivalent), ranging from 182.50 to 315.62μg/mL. The highest content of flavonoids (152.13μgquercetin equivalent/mL) and tannins (93.602μg catechin equivalent/mL) was detected in FB-lcsptrial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranoseand rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected byGC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could givepositive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observedin the beverage obtained by the mix culture strains. Accordingly, the production of these beveragescan be further investigated for considering their well-being effects on human health

Combined anti-ages and antioxidant activities of different solvent extracts of Solanum elaeagnifolium Cav (Solanacea) fruits during ripening and related to their phytochemical compositions

Oxidative stress and advanced glycation end products (AGEs) are known as key factors for the development of diabetic complications such as retinopathy, cataract as well as atherosclerosis and neurodegenerative diseases, including Alzheimer’s diseases. In this context, natural products have been previously identified as promising sources for antioxidant and anti-glycation compounds. The current study focuses on the evaluation of antioxidant and glycation inhibitory activities of different solvent extracts of Solanum elaeagnifolium Cav (Solanaceae) fruits at different ripening stages. The results showed that antioxidant and anti-AGEs activities were significantly influenced by solvents polarities and ripening stages of S. elaeagnifolium Cav. With one exception, methanolic extract of overripe S. elaeagnifolium Cav fruit showed important protective effects against cellular oxidative stress. The aqueous extract showed the highest ABTS+ scavenging ability. Principal component analysis showed that total phenolic and flavonoid contents correlated well with observed antioxidants and anti-glycation activities. These results bring attention to the possible use of S. elaeagnifolium Cav as a valuable source of bioactive compounds exhibiting antioxidant effects and potentially alleviating diabetic complications

Antioxidant and antimicrobial phenolic compounds from extracts of cultivated and wild-grown Tunisian Ruta chalepensis

Abstract The antioxidant and antibacterial activities of phenolic compounds from cultivated and wild Tunisian Ruta chalepensis L. leaves, stems, and flowers were assessed. The leaves and the flowers exhibited high but similar total polyphenol, flavonoid, and tannin content. Moreover, two organs showed strong, although not significantly different, total antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl scavenging ability, and reducing power. Investigation of the phenolic composition showed that vanillic acid and coumarin were the major compounds in the two organs, with higher percentages in the cultivated organs than in the spontaneous organs. Furthermore, R. chalepensis extracts showed marked antibacterial properties against human pathogen strains, and the activity was organ- and origin-dependent. Spontaneous stems had the strongest activity against Pseudomonas aeruginosa . From these results, it was concluded that domestication of Ruta did not significantly affect its chemical composition and consequently the possibility of using R. chalpensis organs as a potential source of natural antioxidants and as an antimicrobial agent in the food industry

Synergistic Effect of Cloves (Syzygium aromaticum), Thyme (Thymus vulgaris) and Lemon (Citrus limon) Blended Essential Oils Optimized by Mixture Design for Improving the Antioxidant Activity

Background: Combining various essential oils (EOs) for developing pharmaceutical formulations has been the focus of attention in recent years. Objectives: This study aimed to determine the antioxidant effect of the combination of three Eos obtained from clove (Syzygium aromaticum L.), lemon peel (Citrus limon L.), and thyme (Thymus vulgaris L.) by using mixture design. Methods: The EOs of lemon peel (EOL), clove (EOC), and thyme (EOT) as well as their combination were analyzed using a gas chromatograph with flame ionization detector (GC/FID). The antioxidant activities of the EOs from EOL, EOC, and EOT as well as their combination were measured adopting DPPH assay. The construction and statistical analysis of the experiment were designed using the NemrodW (LPRAI, version 2000) software. Results: EOL, EOC, and EOT were found capable of neutralizing DPPH radical. EOC was distinguished by its strongest antiradical activity with IC50=15.02±0.02 µg/mL. EOT had an IC50=29.20±0.12 µg/mL while EOL had 188.69±0.95 µg/mL. The positive standard BHT was detected to be IC50=24±0.02 µg/ mL. The optimal, combinative mixture of essential oils may have been determined based on these isoresponse curves which allowed fixing the ideal combinations of ingredient in terms of quantity to obtain an EO mixture possessing appreciable and optimal antioxidant characteristics. The predicted antioxidant properties determined by the mixing plan model were retained and the experiments were carried out respecting the contents of proposed ingredients of 25.7% EOT, 32.3% EOL, and 41.9% EOC equivalent to 15.42 mg, 19.38 mg and 25.14 mg, respectively. This resulted in arriving at an essential oil mixture with an experimental IC50=11.023±0.145 µg/mL which was similar to those of the predicted antioxidant properties with an order of 10.907±0.212 µg/mL and a non-significant difference of P<0.05, based on which the validity of the proposed mixing plan model was determined. The combined EO was also found to be rich in eugenol (32.35±1.13%), thymol (25.49±0.03%), and limonene (21.30±0.02%). Conclusion: Statistical planning and the development of utility profiles for mixtures of essential oils may have been used to predict the optimal composition as well as to determine their antioxidant profile

Does Lycium europaeum leaf have antihyperglycemic, antihyperlipidemic and antioxidant effects

The purpose of the present investigation is to assess, for the first time, the antidiabetic, antihyperlipidemic and antioxidant activities of Lycium europaeum extract in alloxan-induced diabetic rats. Diabetes was induced in adult male Wistar rats via a single subcutaneous alloxan injection (120 mg/kg). Lycium europaeum aqueous extract was orally administered at a dose of 20 mg/kg for 28 consecutive days. Serum concentrations of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglycerides (TG) were assayed at the end of the experimental period in all investigated groups. Antioxidant enzymes such as glutathione peroxidase (GPx), catalase (CAT) and superoxide dismutase (SOD) were sought in the serum and pancreas. Lycium europaeum extract significantly increased HDL-C and reduced blood glucose, TC, LDL-C and TG as compared to the alloxan-control group. Lycium europaeum extract was also efficient in reducing oxidative stress in diabetic rats by increasing SOD, CAT and GPx activities both in the pancreas and the plasma of the animals. Moreover, Lycium europaeum extract contained considerable levels of polyphenols and flavonoids. It also exhibited an important antioxidant capacity and a remarkable ability to quench DPPH radicals and reduce irons. The obtained results highlight potentially relevant health beneficial effects of Lycium europaeum extract, reversing hyperglycemic, hyperlipidemic and oxidative stress effects in rats with alloxan-induced diabetes. Therefore, it may be considered as a promising alternative or complementary agent to diabetes treatment

A comparative assessment of antifungal activity of essential oils of five medicinal plants from Tunisia

The leaf essential oil yields of clementine, cypress, rosemary, tea, and thyme were 0.22, 0.87, 1.46, 1.20, and 0.72%, respectively, based on the dry weight of the plant material. The leaf essential oils of rosemary, tea, and thyme contained the highest levels of oxygenated monoterpenes (60.14-91.70%). Rosemary and tea leaf essential oils were rich in 1,8-cineole (49.98% and 57.55%, respectively), and they have potent antifungal activity against Alternaria alternata strain (MIC = 5000 μg/ml). Thyme was rich in carvacrol (78.54%) and had a MIC of 6000 μg/ml against A. alternata strain. Clementine leaf essential oil was characterized by the predominance of monoterpene hydrocarbons (88.65%), and it possessed a weak antifungal activity against A. alternata (MIC = 8000 μg/ml). Cypress leaf essential oil was characterized by the predominance of oxygenated sesquiterpenes (60.67%), having an antifungal activity of 8000 μg/ml

Biochemical Composition and Biological Activities Assessment of Periploca laevigata and Thymus algeriensis Leaves Extracts

The plant traditional medical application indicates great antioxidant and antimicrobial properties. The present study investigated the Biochemical and antimicrobial and antifungal activity of Periploca laevigata and Thymus algeriensis leaves extracts. The biochemical (total phenolic content, total flavonoids, and condensed tannins) and biological activity (antioxidant potentials, and antimicrobial activities) of leaf extractsof Periploca laevigata and Thymus algeriensis were assessed. The results showed that the leaves of the Thymus algeriensis extract has the highest levels of polyphenols, flavonoids, and tannins 120 ± 2.02 mg GAE/g DR, 46 ± 2.5 mg RE/g DR, and 22± 2mg CE/g DR, respectively. The GC-MS analyses showed that the plants haveinteresting volatile compounds. Therefore, leaves of Thymus algeriensis extract possess high anti-oxidant activities (total antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power scavenging activities). In addition, this extract exhibited high antifungal and antimicrobial activities, especially toward Gram-positive bacteria. This results highlights ‘importance as dietary sources for natural antioxidants and antimicrobial can be used in traditional medicine and the pharmaceutical industry

Tunisian grape seed extracts decrease LPS-induced inflammation in murine macrophages

IF 4.066International audienc

Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds

Anis (Pimpinella anisum L.) seeds obtained from two geographic origins Tunisia (TAS) and Egypte (EAS) were studied regarding their biochemical composition and the antioxidant potential of their extracts. The results showed that the highest value of oil was detected with TAS compared to that of EAS ones. Ten (10) fatty acids were identified for the two locations and petroselinic acid was the most prevalent in oil seeds and interestingly, TAS displayed a significantly higher level of this acid than EAS. Besides, TAS exhibited slightly higher essential oil yield than the Egyptian variety and that trans-anethole was the dominant for the two provenances. In both accessions, the highest total phenolic, flavonoid and tannin content was obtained with ethyl acetate fraction. Therefore, TAS exhibited higher chelating and reducing powers than EAS which may be due to a slightly different phenolic composition between the two accession seed extracts. The phenolic compositions of TAS and EAS revealed that ethyl acetate extracts showed higher proportions of naringin, chlorogenic acid and rosmarinic acid. However, ethanol extracts were richer in larcitrin, rosmarinic acid and cirsimartin. The overall results revealed that aniseeds might constitute a novel source of natural antioxidants and could be used as food additive

Bioactive compounds and antioxidant activity of Pimpinella anisum L. accessions at different ripening stages

Chemical composition and antioxidant activity of four aniseed populations (Egyptian, Serbian, Tunisian and Turkish) were investigated during three developmental stages. The highest oil yield was achieved at full maturity in all aniseed accessions ranged from 11.93% (Serbia) to 13.80% (Tunisia). Fatty acid profile of aniseed oil was characterized by high proportions of palmitic (4.90–57.18%) and petroselinic (10.48–46.60%) acids which had an antagonist evolution during maturation. The essential oil yield reached its maximum at the beginning of ripening process in all aniseed accessions ranged from 1.94% (Serbia) to 3.09% (Tunisia). The main essential oil compound was trans-anethole (66.34–93.05%) during aniseed ripening in all accessions. Phenolic content patronized its maximum at the last stage of aniseed ripening ranged from 17.11 mg GAE/g DW (Serbia) to 25.16 mg GAE/g DW (Tunisia). The main phenolic compound of aniseed was naringin (17.55–32.49%) and its accumulation was followed by the reduction of gallic, rosmarinic, ellargic and syringic acids during aniseed ripening in all accessions. Concerning antioxidant activity, DPPH scavenging activity, chelating ability and reducing power were maximal at full maturity in all aniseed accessions. Our findings indicate that the determination of optimal periods and provenances for antioxidant accumulation can be used to evaluate the quality of aniseeds and could be important for industries