Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (Secale cereale) Flour

Abstract

Six different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and antioxidant properties. Different tests (TPC, TAC, DPPH, FRAP, ABTS, RPA and CTC) were performed to check the antioxidant properties and tannin contents in extracts. A bioactive profile of a rye cultivar indicated the presence of total phenolic compounds (0.08–2.62 mg GAE/g), total antioxidant capacity (0.9–6.8 mg AAE/g) and condensed tannin content (4.24–9.28 mg CE/100 g). HPLC was done to check phenolics in rye extract with the best solvent (water), which indicated the presence of Catechol (91.1–120.4 mg/100 g), resorcinol (52–70.3 mg/100 g), vanillin (1.3–5.5 mg/100 g), ferulic acid (1.4–1.5 mg/100 g), quercetin (4.6–4.67 mg/100 g) and benzoic acid (5.3 mg/100 g) in rye extracts. The presence of DNA damage protection potential in rye extracts indicates its medicinal importance. Rye flour could be utilized in the preparation of antioxidant-rich health-benefiting food products.

Anti-Inflammatory Potential of Complex Extracts of Ligularia stenocephala Matsum. & Koidz. and Secale cereale L. Sprout in Chronic Gingivitis: In Vitro Investigation and Randomized Clinical Trial

“…Since chronic gingivitis is the result of failure in immune system against dysbiotic change, enhancing the host defense system, which is called host modulation therapy, can reduce gingival inflammation in the same dental plaque accumulated condition [10]. Various phenolic compounds from L. stenocephala and S. cereal supports the host defense system with its antioxidant ability and reduces periodontal tissue destruction with anti-inflammatory effect such as suppressing nuclear factor κβ, interleukin-6, -10 and -1β [13,27]. The previous review reported various medicinal plants as having antioxidant and phytochemicals which can modulate cellular signaling pathway; also, these medicinal plants can be potential candidates for gingivitis therapeutic [28].…”

Natural-Fiber-Reinforced Chitosan, Chitosan Blends and Their Nanocomposites for Various Advanced Applications

“…Chitosan has also been made a reference polymer in order to manufacture active packaging with the improvement or capability to prevent the growth of microorganisms and upgrade the safety of food [178]. It is feasible to create food packaging items that are safe against a broad range of modifying and pathogenic microbes by mixing chitosan with other natural antimicrobial agents [178,207,208]. Chitosan also can be used as a thin edible film/coating with food several methods such as by dipping, spraying, and pulverizing the film forming solution with an aerosol spray coating [214][215][216], as shown in Figure 17.…”

“…Chitosan has also been made a reference polymer in order to manufacture active packaging with the improvement or capability to prevent the growth of microorganisms and upgrade the safety of food [ 178 ]. It is feasible to create food packaging items that are safe against a broad range of modifying and pathogenic microbes by mixing chitosan with other natural antimicrobial agents [ 178 , 207 , 208 ].

Figure 17 ( A ) Development of chitosan/gelatin-based polymeric films with inclusion of citrus essential oils [ 209 ]; ( B ) preservation mechanism of chitosan-based coating to maintain quality of vegetables and fruits [ 210 ]; ( C ) multifunctional coating composed of Eryngium campestre essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry [ 211 ]; ( D ) edible film’s antimicrobial activity against E. coli O157:H7 on cherry tomatoes [ 212 ].

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Advances in Natural Antioxidants for Food Improvement

“…Polyphenol extraction from rye flour that employed six different solvents (water, methanol, ethanol, acidified methanol, benzene and acetone) was assayed. The results indicated that the maximum antioxidant capacity was shown in water extracts, which is positive from an environmental and human consumption point of view [ 16 ]. Another friendly environmental process, known as the enzymatic process, was applied for vegetable juice inoculated with two lactic acid bacteria from kimchi.…”