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Chemical Composition and Biological Activities of Eucalyptus globulus Essential Oil
Eucalyptus globulus essential oil (EGEO) is considered as a potential source of bioactive compounds with significant biological activity. The aim of this study was to analyze the chemical composition of EGEO, in vitro and in situ antimicrobial activity, antibiofilm activity, antioxidant activity, and insecticidal activity. The chemical composition was identified using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The main components of EGEO were 1,8-cineole (63.1%), p-cimene (7.7%), a-pinene (7.3%), and a-limonene (6.9%). Up to 99.2% of monoterpenes were present. The antioxidant potential of essential oil and results indicate that 10 μL of this sample can neutralize 55.44 ± 0.99% of ABTS•+, which is equivalent to 3.22 ± 0.01 TEAC. Antimicrobial activity was determined via two methods: disk diffusion and minimum inhibitory concentration. The best antimicrobial activity was shown against C. albicans (14.00 ± 1.00 mm) and microscopic fungi (11.00 ± 0.00 mm–12.33 ± 0.58 mm). The minimum inhibitory concentration showed the best results against C. tropicalis (MIC 50 2.93 µL/mL, MIC 90 3.17 µL/mL). The antibiofilm activity of EGEO against biofilm-forming P. flourescens was also confirmed in this study. The antimicrobial activity in situ, i.e., in the vapor phase, was significantly stronger than in the contact application. Insecticidal activity was also tested and at concentrations of 100%, 50%, and 25%; the EGEO killed 100% of O. lavaterae individuals. EGEO was comprehensively investigated in this study and information regarding the biological activities and chemical composition of the essential oil of Eucalyptus globulus was expanded.
Application of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread
This research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated from bark (CCEO), and two C. verum EOs isolated from plant bark (CVBEO) and leaf (CVLEO). The results revealed that the major compounds of the CCEO, CVBEO, and CVLEO were (E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%), respectively; the demonstrable (p < 0.05) strongest antioxidant activity was detected in CVLEO (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). The strongest in vitro antifungal activities were displayed by all analyzed EOs in the highest concentration (500 μL/L) used against P. crustosum, which inhibition zones ranged from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). Values for food model (bread) water activity and moisture content were 0.946 ± 0.002 and 40.88 ± 0.88%, respectively. In situ antifungal efficacies of all EOs examined were shown to be dose-dependent with the highest growth inhibition of mycelium determined in 250 μL/L of CVBEO against P. citrinum (95.23 ± 9.17%). The obtained findings promote the potential uses of the EOs and indicate their utilization for extending the shelf-life of bakery products.
Antimicrobial and Antioxidant Activity of Different Honey Samples from Beekeepers and Commercial Producers
Honey contains compounds with antioxidant and antibacterial capacities, such as phenolic compounds and carotenoids. The current analysis evaluates the antioxidant and antibacterial activity of 100 honey samples from beekeepers from Slovakia and commercially purchased ones. Honey samples were diluted to 50%, 25%, 12.5%, and 6.25% concentrations. The antimicrobial activity of honey samples was evaluated against three Gram-positive, three Gram-negative bacteria, and four Candida spp. by well diffusion method. The highest antimicrobial effect of all honey concentrations was expressed as the size of the inhibition zone and was found against Pseudomonas aeruginosa among Gram-negative bacteria, Bacillus subtilis among Gram-positive bacteria, and Candida tropicalis among yeasts. Antibiotics used in the study showed the highest antimicrobial effect compared to all concentrations of honey samples. Slovakian honey from beekeepers and commercial honey samples from the Slovak market showed variable inhibitory effectiveness against microorganisms. The honey concentration of 50% was found the most effective. Lower concentrations of honey exhibited no effect against yeasts. The best antioxidant activity was found in a sample of buckwheat honey yielding 70.83% of DPPH inhibition and 2373.85 μg/g TEAC. Overall, better antioxidant activity was evaluated in honeydew honey.
Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil
AbstractIn the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.
Hermetia illucens frass improves the physiological state of basil (Ocimum basilicum L.) and its nutritional value under drought
To counterbalance the growing human population and its increasing demands from the ecosystem, and the impacts on it, new strategies are needed. Use of organic fertilizers boosted the agricultural production, but further increased the ecological burden posed by this indispensable activity. One possible solution to this conundrum is the development and application of more environmentally neutral biofertilizers. The aim of this study was to compare the effectiveness of two doses of Hermetia illucens frass (HI frass) with the commercial cattle manure in the cultivation of basil under drought. Soil without the addition of any organic fertilizer was used as a baseline control substrate for basil cultivation. Plants were grown with cattle manure (10 g/L of the pot volume) or HI frass at two doses (10 and 12.5 g/L). The health and physiological condition of plants were assessed based on the photosynthetic activity and the efficiency of photosystem II (chlorophyll fluorescence). Gas exchange between soil and the atmosphere were also assessed to verify the effect of fertilizer on soil condition. In addition, the mineral profile of basil and its antioxidant activity were assessed, along with the determination of the main polyphenolic compounds content. Biofertilizers improved the fresh mass yield and physiological condition of plants, both under optimal watering and drought, in comparison with the non-fertilized controls. Use of cattle manure in both water regimes resulted in a comparably lower yield and a stronger physiological response to drought. As a result, using HI frass is a superior strategy to boost output and reduce the effects of drought on basil production.
Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements
Abstract The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella (Chlorella vulgaris) and spirulina (Arthrospira platensis). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS+ assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of p-hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC50 values in both DPPH˙ and ABTS+ assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While in vitro assays indicate promising bioactivity, future studies should include in vivo experiments to confirm the health benefits and functional applications of these microalgae.
The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Beta vulgaris L.)
Osmotic dehydration is a process involving a two-way mass transfer, during which water and substances dissolved in it are removed from the product and, at the same time, substances dissolved in a hypertonic solution penetrate into the tissues. This process has a significant effect on, among other things, the nutritional and sensory parameters, as well as the texture and shelf life of the dehydrated product. This study analyzed the effect of osmotic dehydration of beet on magnesium content following the addition of various chemical forms of magnesium (magnesium oxide, magnesium citrate, magnesium chloride) to a hypertonic solution. Magnesium was added in concentrations of 2.5 or 5.0% relative to the mass of the solution. The following compounds were used to prepare hypertonic solutions (25 and 50%): inulin, xylitol, erythritol, and sucrose. The control sample was water. A significant increase in magnesium content in the dehydrated material was confirmed. This effect was determined by many factors, among which the most important were the chemical form of magnesium, the type of osmotically active substance, magnesium concentration, and process time. The highest magnesium content was found in samples dehydrated in a 50% inulin solution with a 5.0% addition of magnesium chloride under the following conditions: 120 min/30 °C. It was also demonstrated that osmotically dehydrated samples exhibited approximately 3–5 times lower antioxidant activity in DPPH, ABTS, and ORAC tests.
Upcycling Potato Juice Protein for Sustainable Plant-Based Gyros: A Multidimensional Quality Assessment
Seaweed Nutritional Value and Bioactive Properties: Insights from Ascophyllum nodosum, Palmaria palmata, and Chondrus crispus
This study investigates the nutritional composition and bioactive properties of Palmaria palmata (dulse), Ascophyllum nodosum (knotted wrack), and Chondrus crispus (Irish moss). Understanding the nutritional values of these seaweeds is very important due to their potential health benefits, especially their antioxidant properties and cytotoxic activities, which point to their ability to inhibit cancer cell proliferation. Comprehensive analyses were conducted to assess protein content, amino acid composition, mineral profile, fatty acids, polyphenols, total carotenoids, antioxidant activity, and cytotoxicity against cervical (HeLa), and colon (HCT-116) cell lines. P. palmata exhibited the highest protein content, while C. crispus was richest in calcium, iron, manganese, and zinc. Amino acid analysis revealed C. crispus as being particularly high in essential and non-essential amino acids, including alanine, glutamic acid, and glycine. A. nodosum and C. crispus were rich in polyunsaturated fatty acids (PUFAs), notably eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). A. nodosum showed the highest total carotenoid content. Polyphenol analysis highlighted the presence of compounds such as p-coumaric acid, gallic acid, and p-hydroxybenzoic acid across the species. Both the ethanolic and hexane A. nodosum extracts demonstrated the strongest antioxidant potential in DPPH• and ABTS+ assays. The cytotoxicity evaluation revealed high anticancer activity of A. nodosum and C. crispus hexane extract against HeLa and HCT-116, though it employed cell cycle arrest and apoptosis. A. nodosum hexane extract exhibited moderate selective anticancer activity against HCT-116. These findings underscore the nutritional diversity and potential health benefits of these macroalgae (seaweed) species, suggesting their suitability as functional foods or supplements, offering diverse nutritional and therapeutic benefits.