The Diversity of Phenolic Compounds along Defatted Kernel, Green Husk and Leaves of Walnut (<i>Juglansregia</i>L.)

Hama, R.H.; Omer, Rebaz; Rashid, Rebwar Saeed M.; Mohammad, Nor Azizah; Thoss, Vera

doi:10.1080/22297928.2016.1152912

Cited by 18 publications

(12 citation statements)

References 24 publications

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“…In okra, at temperatures between 32 • C and 34 • C during growth, yield as well as the quality parameters of the legume, such as fiber content, decreased [10]. Additionally, high-temperature stress altered the expression of genes involved in the regulation of osmoprotectants, detoxifying enzymes, transporters and regulatory protein synthesis [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Hot- and Cold-Water Treatment on Broccoli Bioactive Compounds, Oxidative Stress Parameters and Biological Effects of Their Extracts

Šola

Davosir

Kokić

et al. 2023

Plants

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The goal of this work was to define resistant and susceptible variables of young broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) plants treated with cold and hot water. Additionally, we wanted to single out variables that could potentially be used as biomarkers of cold/hot-water stress in broccoli. Hot water changed more variables (72%) of young broccoli than cold water (24%) treatment. Hot water increased the concentration of vitamin C for 33%, hydrogen peroxide for 10%, malondialdehyde for 28%, and proline for 147%. Extracts of broccoli stressed with hot water were significantly more efficient in the inhibition of α-glucosidase (65.85 ± 4.85% compared to 52.00 ± 5.16% of control plants), while those of cold-water-stressed broccoli were more efficient in the inhibition of α-amylase (19.85 ± 2.70% compared to 13.26 ± 2.36% of control plants). Total glucosinolates and soluble sugars were affected by hot and cold water in an opposite way, which is why they could be used as biomarkers of hot/cold-water stress in broccoli. The possibility of using temperature stress to grow broccoli enriched with compounds of interest to human health should be further investigated.

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Section: Introductionmentioning

confidence: 99%

Effect of Hot- and Cold-Water Treatment on Broccoli Bioactive Compounds, Oxidative Stress Parameters and Biological Effects of Their Extracts

Šola

Davosir

Kokić

et al. 2023

Plants

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“…It was reported that many fruit peels offer a range of biological and medicinal properties and are known to contain them [19,20]. Pomegranate peels, lemon peels, and green walnut husks have been reported to be effective natural antimicrobials in various investigations [21][22][23]. Pomegranate peel extracts are high in functional molecules, such as flavones, phenylpropanoids, and alkaloids, which feature potent antioxidant properties [24,25].…”

Section: Introductionmentioning

confidence: 99%

The Application of Pomegranate, Sugar Apple, and Eggplant Peel Extracts Suppresses Aspergillus flavus Growth and Aflatoxin B1 Biosynthesis Pathway

et al. 2021

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Even though the green revolution was a significant turning point in agriculture, it was also marked by the widespread use of chemical pesticides, which prompted severe concerns about their influence on human and environmental health. As a result, the demand for healthier and more environmentally friendly alternatives to control plant diseases and avoid food spoilage is intensifying. Among the proposed alternatives, food by-product extracts, especially from the most consumed fruits in Egypt, eggplant, sugar apple, and pomegranate peel wastes, were largely ignored. Hence, we chose them to evaluate their antifungal and antiaflatoxigenic activities against maize fungus, Aspergillus flavus. All the extracts exhibited multiple degrees of antifungal growth and aflatoxin B1 (AFB1) inhibitory activities (35.52% to 91.18%) in broth media. Additionally, diethyl ether 50% eggplant, ethanol 75% sugar apple, and diethyl ether 25% pomegranate extracts exhibited the highest AFB1 inhibition, of 96.11%, 94.85%, and 78.83%, respectively, after one month of treated-maize storage. At the same time, Topsin fungicide demonstrated an AFB1 inhibition ratio of 72.95%. The relative transcriptional levels of three structural and two regulatory genes, aflD, aflP, aflQ, aflR, and aflS, were downregulated compared to the infected control. The phenolic content (116.88 mg GAEs/g DW) was highest in the 25% diethyl ether pomegranate peel extract, while the antioxidant activity was highest in the 75% ethanol sugar apple extract (94.02 µg/mL). The most abundant active compounds were found in the GC-MS analysis of the fruit peel extracts: α-kaurene, α-fenchene, p-allylphenol, octadecanoic acid, 3,5-dihydroxy phenol, hexestrol, xanthinin, and linoleic acid. Finally, the three fruit peel waste extracts could be a prospective source of friendly ecological compounds that act as environmentally safer and more protective alternatives to inhibit AFB1 production in maize storage.

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“…Phenolic compounds are a group of nut components that may be considered to be a major phytochemicals for health benefits and characterized by wide pharmacological activity, including anticancer, antioxidant, anti-inflammatory, antimicrobial and antiviral [ 22 , 23 , 24 , 25 ]. The regular intake of polyphenols may prevent cardiovascular and neurodegenerative diseases and also reduce the risk of diabetes and several other diseases and physiological syndromes [ 22 , 24 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

The Content of Phenolic Compounds and Mineral Elements in Edible Nuts

Woźniak¹,

Waśkiewicz²,

Ratajczak³

2022

Molecules

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Edible nuts are an important component of a healthy diet, and their frequent consumption has beneficial impact on human health, including reducing the risk of cardiovascular and neurodegenerative diseases. Moreover, various factors, including cultivar, climate, soil characteristic, storage and treatment have influence on the chemical composition of nuts. Therefore, nine tree nut types and peanuts commonly available on Polish market were evaluated for phenolic profile and mineral elements content. The concentration of individual phenolic compounds, including flavonoids, aromatic acids and caffeic acid phenethyl ester (CAPE) was determined by ultra-high pressure liquid chromatography, while the content of macro-elements and trace minerals was analyzed by atomic absorption spectrometry. The phenolic profile of analyzed nuts substantially varied depending on the type of nut. The highest total content of all analyzed flavonoids was determined in walnuts (114.861 µg/g), while the lowest in almonds (1.717 µg/g). In turn, the highest total content of all tested aromatic acid was determined in pecans (33.743 µg/g), and the lowest in almonds (0.096 µg/g). Epicatechin and cinnamic acid were detected in the highest concentration in tested nuts. Moreover, in examined nuts (except walnuts and Brazil nuts), the presence of CAPE was confirmed. The tested nuts were also characterized by wide variation in element concentrations. Almonds contained high concentration of macro-elements (13,111.60 µg/g), while high content of trace elements was determined in pine nuts (192.79 µg/g). The obtained results indicate that the tested nuts are characterized by a significant diversity in the content of both phenolic compounds and minerals. However, all types of nuts, apart from the well-known source of fatty acids, are a rich source of various components with beneficial effect on human health.

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The Diversity of Phenolic Compounds along Defatted Kernel, Green Husk and Leaves of Walnut (JuglansregiaL.)

Cited by 18 publications

References 24 publications

Effect of Hot- and Cold-Water Treatment on Broccoli Bioactive Compounds, Oxidative Stress Parameters and Biological Effects of Their Extracts

Effect of Hot- and Cold-Water Treatment on Broccoli Bioactive Compounds, Oxidative Stress Parameters and Biological Effects of Their Extracts

The Application of Pomegranate, Sugar Apple, and Eggplant Peel Extracts Suppresses Aspergillus flavus Growth and Aflatoxin B1 Biosynthesis Pathway

The Content of Phenolic Compounds and Mineral Elements in Edible Nuts

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