IF 5.7

eFood Pub Date : 2026-02-25 DOI: 10.1002/efd2.70134

Babor Ahmad, Muhammad Shahadat Hossain Siddiquee, Shahiduzzaman Selim, Md. Hadiul Islam, Md. Golam Rabbani, Shuktara Khanom, Mostafa Monir, Md. Naimur Rahman

{"title":"From Farm to Table: Multifactorial Determinants of Dietary Diversity and Food Security Within Sustainable Rice-Producing Systems in Bangladesh","authors":"Babor Ahmad, Muhammad Shahadat Hossain Siddiquee, Shahiduzzaman Selim, Md. Hadiul Islam, Md. Golam Rabbani, Shuktara Khanom, Mostafa Monir, Md. Naimur Rahman","doi":"10.1002/efd2.70134","DOIUrl":"10.1002/efd2.70134","url":null,"abstract":"This study examines the factors influencing food security and dietary diversity among rural farming households in Bangladesh, focusing on strategies small farmers can adopt to tackle food security challenges. Using data from a survey of 399 households, food insecurity is evaluated through the Dietary Diversity Score (DDS) and the Household Food Insecurity Access Scale (HFIAS). These measures are crucial for assessing the food security of small-scale farmers. The study shows how DDS captures food quality beyond calories, and how HFIAS reflects hunger experiences and food insecurity severity beyond production. The findings reveal that 61% of households are food-secured, while 39% experience varying levels of food insecurity. The average DDS score of 6.2 indicates diverse diets. Positive factors influencing DDS include income diversification, crop diversification, and farm size, while larger household size and distance to markets negatively affect food security. Crop diversification and access to agricultural information reduce food insecurity, as shown by HFIAS. Regression analysis confirms that higher income diversification, larger farm size, and smaller household size promote food security, while larger household size and greater market distance worsen it. This study calls for policies targeting food security and dietary diversity improvements among small farming households in rural Bangladesh.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 2","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70134","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protective Effect of LGG From Lophatherum Gracile Brongn. on Alcohol-Injured HepG2 Cells and Exploration of Potential Mechanism 长叶草LGG的保护作用。酒精损伤HepG2细胞及其潜在机制探讨

IF 5.7

eFood Pub Date : 2026-02-16 DOI: 10.1002/efd2.70131

Yi-Long Ma, Xin Guo, Zheng-Fang Wu, Qian-Lan Wu, Jing Li, Tian-Le Mao, Zhi Li, Ya-Fang Shang, Kiran Thakur, Zhao-Jun Wei

{"title":"Protective Effect of LGG From Lophatherum Gracile Brongn. on Alcohol-Injured HepG2 Cells and Exploration of Potential Mechanism","authors":"Yi-Long Ma, Xin Guo, Zheng-Fang Wu, Qian-Lan Wu, Jing Li, Tian-Le Mao, Zhi Li, Ya-Fang Shang, Kiran Thakur, Zhao-Jun Wei","doi":"10.1002/efd2.70131","DOIUrl":"10.1002/efd2.70131","url":null,"abstract":"The incidence and pathophysiology of alcoholic liver disease (ALD) pose a global health risk. Lophatherum gracile Brongn. (L. gracile) is a traditional Chinese herb showing conspicuous liver protective effects in previous studies. However, the main bioactive components of L. gracile and their underlying protective mechanisms remain unclear. This study aimed to investigate the hepatoprotective effects and potential mechanisms of luteolin-6-C-β-D-galactopyranosiduronic acid (1 → 2)-β-D-glucopyranoside (LGG), a primary phenolic compound of L. gracile. The results showed that 100 μg/mL of LGG increased the viability of alcohol-damaged HepG2 cells by 18.06%, significantly reduced oxidative stress markers (ROS and MDA), and restored intracellular antioxidant enzyme levels (SOD, CAT, and GSH). Transcriptomic analysis revealed that the affected genes were primarily associated with cell cycle regulation, autophagy, and AMPK signaling pathways. Further mechanistic studies demonstrated that LGG may ameliorate alcohol-induced oxidative damage by regulating the cell cycle. This study provides a theoretical basis for the research of L. gracile and LGG, as well as their potential applications in functional foods.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 2","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70131","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147299788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustainable Bioactive Films From Avocado Seed Starch: Biodegradable Extruded Materials Reinforced With Starch Nanocrystals for Active Packaging 牛油果种子淀粉的可持续生物活性膜：用于活性包装的淀粉纳米晶体增强的可生物降解挤出材料

IF 5.7

eFood Pub Date : 2026-02-12 DOI: 10.1002/efd2.70130

Pedro Francisco Muñoz-Gimena, Anselmo del Prado Abellán, Gema Rodríguez, Alejandro Aragón-Gutiérrez, Laura Peponi, Daniel López

{"title":"Sustainable Bioactive Films From Avocado Seed Starch: Biodegradable Extruded Materials Reinforced With Starch Nanocrystals for Active Packaging","authors":"Pedro Francisco Muñoz-Gimena, Anselmo del Prado Abellán, Gema Rodríguez, Alejandro Aragón-Gutiérrez, Laura Peponi, Daniel López","doi":"10.1002/efd2.70130","DOIUrl":"10.1002/efd2.70130","url":null,"abstract":"Biodegradable films were developed from starch extracted from avocado seeds (ASS) and reinforced with starch nanocrystals (SNCs) to investigate the effect of nanofiller incorporation on thermal, mechanical, barrier, antioxidant, and antimicrobial properties. Thermogravimetric analysis showed that the incorporation of SNCs improved thermal stability, with higher onset degradation temperatures compared to the neat ASS film. Furthermore, water vapor permeability decreased significantly with increasing SNC content (from 1.64 × 10⁻⁹ to 0.92 × 10⁻⁹ g·s⁻¹·m⁻¹·Pa⁻¹), indicating enhanced barrier performance attributed to the tortuous path effect introduced by the nanocrystals. Interestingly, all films exhibited remarkable antioxidant and antimicrobial activity (Staphylococcus aureus) due to the intrinsic bioactive compounds present in ASS. The incorporation of SNCs further enhanced antioxidant activity, from 45 to 63 mmol TEAC/g at 3% SNC loading. All formulations exhibited comparable disintegration under composting conditions, achieving near complete degradation within 28 days. These findings highlight that ASS-based films reinforced with SNCs combine improved functional properties with inherent bioactivity, positioning them as promising candidates for active and sustainable food packaging applications.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 2","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70130","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146193510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of Three Fermentation Methods for Enhancing Antioxidant and Anti-Aging Properties in Dendrobium officinale Polysaccharides 三种发酵方法提高铁皮石斛多糖抗氧化和抗老化性能的比较

IF 5.7

eFood Pub Date : 2026-02-09 DOI: 10.1002/efd2.70132

Jian-Peng Lei, Yun-Shu Li, Hao-Yu Wang, Xin-Jian Wu, Jin-Qi Liu, Zhen-Yuan Xu, Yu-Hang Jiang, Ting Wang, Meihong Fu, Jian Dai, Fei-Fei Gao, Xian-Ying Cao, Kai Wang

{"title":"Comparison of Three Fermentation Methods for Enhancing Antioxidant and Anti-Aging Properties in Dendrobium officinale Polysaccharides","authors":"Jian-Peng Lei, Yun-Shu Li, Hao-Yu Wang, Xin-Jian Wu, Jin-Qi Liu, Zhen-Yuan Xu, Yu-Hang Jiang, Ting Wang, Meihong Fu, Jian Dai, Fei-Fei Gao, Xian-Ying Cao, Kai Wang","doi":"10.1002/efd2.70132","DOIUrl":"10.1002/efd2.70132","url":null,"abstract":"Excessive free radicals accelerate aging, while antioxidant supplementation mitigates oxidative damage and promote lifespan extension. Dendrobium officinale polysaccharides (DOPs) exhibit strong antioxidant properties, which can be enhanced through fermentation. In this study, we compared three fermentation methods, including Lactobacillus plantarum (LP), Saccharomyces cerevisiae (SC), and a combination of Lactobacillus plantarum & Lactobacillus bulgaricus (CL), based on previous research. Our results showed that LP fermentation significantly reduced the molecular weight of DOPs, and produced the most favorable outcomes, both in vitro and in vivo. Specifically, LP-fermented DOPs effectively reduced all three commonly used oxidative free radicals OH, DPPH and ABTS in vitro. It also reduced the production of reactive oxygen species (ROS) and increased the expression of antioxidant enzymes, including glutathione reductase (GR), superoxide dismutase (SOD) and catalase (CAT) in Caenorhabditis elegans. This led to improved motility, increased heat stress resistance, and extended lifespan of the nematode. These findings underscore LP-fermented DOPs as the most effective fermentation method, offering antioxidant benefits to combat aging and oxidative stress-related diseases.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 1","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70132","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147268924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Review on Ginkgo biloba: Nutritional Profile, Toxicity, and Its Therapeutic Potential in Stroke Management 银杏叶：营养成分、毒性及其在脑卒中治疗中的潜力综述

IF 5.7

eFood Pub Date : 2026-02-05 DOI: 10.1002/efd2.70127

Ali Ikram, Farhang Hameed Awlqadr, Hamna Tayyab, Mamoona Shehzadi, Muhammad Tayyab Arshad, Md. Sakhawot Hossain, Ahmadullah Zahir

{"title":"A Review on Ginkgo biloba: Nutritional Profile, Toxicity, and Its Therapeutic Potential in Stroke Management","authors":"Ali Ikram, Farhang Hameed Awlqadr, Hamna Tayyab, Mamoona Shehzadi, Muhammad Tayyab Arshad, Md. Sakhawot Hossain, Ahmadullah Zahir","doi":"10.1002/efd2.70127","DOIUrl":"10.1002/efd2.70127","url":null,"abstract":"Ginkgo biloba (G. biloba) is a plant with many bioactive components and is an old species that is believed to offer a range of health advantages to living organisms. It belongs to the family of Ginkgoaceae and exhibits a strong tolerance to both biological and environmental stresses. As G. biloba contains flavonoids, terpene trilactones, and phenolic substances, its fruits and leaves have considerable therapeutic potential. However, the alkylphenols found in Ginkgo seeds are poisonous and allergenic. Stroke is a neurological impairment caused by vascular injury of the central nervous system, and globally, stroke is ranked as the second most common cause of death and disability. Numerous risk factors, disease processes, and mechanisms can contribute to stroke, which is not a single disease. G. biloba played a crucial role in the prevention and therapy of stroke and its different types. This review focuses on the nutritional value, bioactive ingredients, toxicity, and drug interactions of G. biloba and their use in the therapy of different types of strokes. This review aimed to set the stage for future studies on the safe and effective use of G. biloba by facilitating a comprehensive examination of its properties and promoting the development of novel agents.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 1","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70127","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146256254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu 微生物代谢对白酒风味的可控性探讨

IF 5.7

eFood Pub Date : 2026-02-04 DOI: 10.1002/efd2.70126

Hang Ying, Xing Guo, Yifan Cheng, Qinglin Sheng, Yane Luo, Yahong Yuan, Tianli Yue

引用次数: 0

Nutritional Composition of Seven Selected Seaweed Species Commonly Available in Bangladesh: A Systematic Review and Meta-Analysis 孟加拉国常见的7种精选海藻的营养成分：系统综述和荟萃分析

IF 5.7

eFood Pub Date : 2026-01-14 DOI: 10.1002/efd2.70124

Nafisa Naoar, Md. Shahedul Islam, Fahmida Sultana, Md. Asaduzzaman, S. M. Rafiquzzaman, Abdul Hannan, Nushrat Jahan, Abdullah-Al Mamun

{"title":"Nutritional Composition of Seven Selected Seaweed Species Commonly Available in Bangladesh: A Systematic Review and Meta-Analysis","authors":"Nafisa Naoar, Md. Shahedul Islam, Fahmida Sultana, Md. Asaduzzaman, S. M. Rafiquzzaman, Abdul Hannan, Nushrat Jahan, Abdullah-Al Mamun","doi":"10.1002/efd2.70124","DOIUrl":"10.1002/efd2.70124","url":null,"abstract":"This study systematically reviewed macronutrients, micronutrients, and potential health risks associated with heavy metals in seaweed. The selected seaweed species contained considerable protein (approximately 15–20 g/100 g dry weight), ash (approximately 15–28 g/100 g), and crude fiber (approximately 8–24 g/100 g), while lipids were consistently low (approximately 1–7 g/100 g). Seaweed is abundant in proteins and contains many important amino acids, including arginine, leucine, threonine, and tyrosine, among others, in specific species. Seaweed has tiny quantities of fatty acids. The monounsaturated fatty acids (MUFA) range from 8.4 to 20 mg/100 g, whereas the polyunsaturated fatty acids (PUFA) range from 4.8 to 22 mg/100 g. Whereas a tiny amount of omega-3 PUFA has been observed in Enteromorpha intestinalis (EPA 0.3 mg/100 g) and Ulva lactuca (DHA 0.66 mg and EPA 1.1 mg per 100 g) only. However, the limited number of studies have revealed very low amounts of vitamins. Seaweed may also contribute a significant proportion to daily nutrient requirements; for example, 8 g of seaweed can provide 1.35%–3.63% of protein and 0.02%–12.57% of calcium for adults. This review is the first to report selenium and iodine levels in Bangladeshi seaweeds, contributing novel insights, and also evaluates potential health risks.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 1","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70124","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145996670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region 烹饪方法对东喀麦隆地区收获的加蓬林果仁的物理化学、流变学和功能特性的影响

IF 5.7

eFood Pub Date : 2026-01-07 DOI: 10.1002/efd2.70115

Ulrich Landry Kamdem Bemmo, Serge Cyrille Houketchang Ndomou, Stephano Tene Tambo, Jean Marcel Bindzi, Sharon Greer Abio Bando, Hilaire Macaire Womeni, François Ngoufack Zambou

{"title":"Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region","authors":"Ulrich Landry Kamdem Bemmo, Serge Cyrille Houketchang Ndomou, Stephano Tene Tambo, Jean Marcel Bindzi, Sharon Greer Abio Bando, Hilaire Macaire Womeni, François Ngoufack Zambou","doi":"10.1002/efd2.70115","DOIUrl":"10.1002/efd2.70115","url":null,"abstract":"This study aimed to investigate and assess the effects of cooking treatments on the techno-functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used. The treatments significantly (p < 0.05) influenced the chemical composition. Roasting had the greatest effect on water content, while lipid and protein content decreased with drying, followed by roasting (10.55%) and simple roasting (52.45%). Calcium and phosphorus were the most abundant minerals in the kernels. The pH decreased with the cooking treatments, from 6.01 to 4.31. Water and oil retention capacity and swelling rate varied between 23% and 50%, 53.79% and 61.21%, and 72.93% and 83.88%, respectively. All treatments reduced the phytate content, while the opposite effect was observed with oxalates. Roasting and blanching played a crucial role in removing saponins and tannins. Drying followed by roasting resulted in a significant browning of the kernels. All the rheological parameters decreased significantly with the treatments (p < 0.05). Drying + boiling yielded the most amino acids (10), whereas roasting yielded the least (6). Given these results, it would be important to take into account the type of cooking treatment when using I. gabonensis kernels in order to benefit from the desired properties.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 1","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70115","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145986925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Novel Spectrophotometric Method for Determining the Peroxide Value of Edible Oils 一种新的测定食用油过氧化值的分光光度法

IF 5.7

eFood Pub Date : 2026-01-05 DOI: 10.1002/efd2.70116

Mahmoud Hussein Hadwan, Inas J. Mahdi, Rawaa Hefdhi Zaooli, Asad M. Hadwan, Rawa M. Mohammed, Abdulsamie Hassan Alta'ee, Zainab Abbas Al Talebi, Ali Altaee

{"title":"A Novel Spectrophotometric Method for Determining the Peroxide Value of Edible Oils","authors":"Mahmoud Hussein Hadwan, Inas J. Mahdi, Rawaa Hefdhi Zaooli, Asad M. Hadwan, Rawa M. Mohammed, Abdulsamie Hassan Alta'ee, Zainab Abbas Al Talebi, Ali Altaee","doi":"10.1002/efd2.70116","DOIUrl":"10.1002/efd2.70116","url":null,"abstract":"This study introduces a novel spectrophotometric method to sensitively and specifically determine the peroxide value of edible oils, specifically engineered to overcome the significant analytical interference of carotenoid pigments that have historically compromised traditional methods. The method uses a solution containing ferrous (Fe2+) ions and either salicylic acid (SA) or sulfosalicylic acid (SSA). Next, these Fe2+ ions are reacted with a sample of edible oil in the presence of peroxide, forming ferric (Fe³⁺) ions. In the next step, the Fe³⁺ ion forms a complex with SSA (or SA), resulting in a ferrisulfosalicylate (or sulfosalicylate) complex that exhibits a unique color. This color change was utilized for measuring lipid peroxides. It provides a rapid, simple, and sensitive method for detecting and quantifying peroxides. SSA and SA can form complexes that absorb light at 505 and 525 nm, respectively. When this new method was compared to Ferrous Oxidation-Xylenol Orange (FOX) and ferrithiocyanate methods, it showed an impressive correlation (Pearson's r = 0.99). This study demonstrates that the proposed method is effective in determining the peroxide value in the various types of edible oils examined.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 1","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70116","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145983453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Artemisia selengensis Leaves, a Vegetable Waste: LC-MS-Based Chemical Profiling, Ultrasound-Assisted DES Extraction, and Xanthine Oxidase Inhibitory Activity 植物废弃物硒蒿叶：lc - ms化学分析、超声辅助DES提取及黄嘌呤氧化酶抑制活性研究

IF 5.7

eFood Pub Date : 2026-01-05 DOI: 10.1002/efd2.70120

Lixia Li, Mingqiu Shan, Rongli Qiu, Sheng Yu, Ting Geng, Li Zhang, Xinli Liang, Baoxiang Wu, Facheng Zhang

{"title":"Artemisia selengensis Leaves, a Vegetable Waste: LC-MS-Based Chemical Profiling, Ultrasound-Assisted DES Extraction, and Xanthine Oxidase Inhibitory Activity","authors":"Lixia Li, Mingqiu Shan, Rongli Qiu, Sheng Yu, Ting Geng, Li Zhang, Xinli Liang, Baoxiang Wu, Facheng Zhang","doi":"10.1002/efd2.70120","DOIUrl":"10.1002/efd2.70120","url":null,"abstract":"Artemisia selengensis is a medicinal and edible plant, whose tender stems are widely consumed as a folk vegetable in China. However, due to their bitterness, Artemisia selengensis leaves (ASL) are often discarded as a waste material, resulting in resource wastage. This study aimed to characterize ASL's chemical composition, develop a “green” extraction method, and explore its potential bioactivity. Using LC-MS, 72 compounds were identified. To extract 7 representative caffeoylquinic acids (CQAs), the mixture of choline chloride and ethylene glycol (1:6) was selected as the optimal deep eutectic solvent (DES), and the extraction parameters were optimized as follows: extraction time of 21 min, temperature of 44°C and ultrasonic power of 420 W. Based on molecular docking analysis, both 3,5-diCQA and 1,5-diCQA exhibited strong binding affinity to xanthine oxidase (XO), consistent with their potent XO inhibitory effects (IC50 = 3.69 and 3.35 nmol/mL, respectively). In addition, a greater XO inhibition was observed for the DES extract (IC50 = 6.05 μg/mL) compared with the methanol extract (IC50 = 22.5 μg/mL). This study not only helps to reduce ASL disposal's environmental load and boost its agricultural value, but also sets a green model for similar vegetable waste to aid circular agriculture.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 1","pages":""},"PeriodicalIF":5.7,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70120","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145983424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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