Food Technology and Biotechnology最新文献

{"title":"Antigenotoxic and Lifespan-Promoting Effects of Flavoured Kombuchas on Drosophila melanogaster","authors":"Ayşen Yağmur Burgazlı, Ghada Tagorti, B. Yalçın, Merve Güneş, Berfin Eroğlu, Eda Delik, Burcu Emine Tefon Öztürk, Bülent Kaya","doi":"10.17113/ftb.62.02.24.8308","DOIUrl":"https://doi.org/10.17113/ftb.62.02.24.8308","url":null,"abstract":"Research background. Kombucha is a fermented beverage with several health benefits; however, to improve its antioxidant activity, new raw materials consisting of hop, madimak, and hawthorn were included in the present study.\u0000Experimental approach. The Drosophila Somatic Mutation and Recombination Test (SMART) was used to evaluate the antigenotoxic potential of black tea kombucha and three-flavoured kombuchas (hop, madimak, and hawthorn) against H2O2- and K2Cr2O7-induced genotoxicity. Furthermore, a lifespan assay was performed to assess the effects of kombuchas on Drosophila longevity.\u0000Results and conclusions. According to the results obtained from the SMART assay, hop-flavoured kombucha attenuated genotoxicity induced by H2O2, and madimak-flavoured kombucha reduced genotoxicity induced by H2O2 and K2Cr2O7. Black tea kombucha and hop-flavoured kombucha prolonged the lifespan of Drosophila after H2O2 and K2Cr2O7 exposure.\u0000Novelty and scientific contribution. Hop-flavoured kombucha is a promising antioxidant that protects the genome and extends the lifespan of Drosophila. This study sheds light on novel beverages that can combat aging and protect against genotoxicity.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140379417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Efficiency on Lipid Oxidation Inhibition and Physicochemical Properties in Cooked Ground Beef During Refrigerated Storage","authors":"A. Soyuçok, B. Kılıç, Gülden Başyiğit Kılıç","doi":"10.17113/ftb.62.02.24.8244","DOIUrl":"https://doi.org/10.17113/ftb.62.02.24.8244","url":null,"abstract":"Research background. Ginseng is a medicinal herb that has anti-inflammatory, anti-diabetic, anti-cancer, anti-obesity, cardio protective, antioxidant and antimicrobial features. However, there is lack of information in previous reports regarding effects of ginseng extract (GE) on the shelf life and quality features of muscle foods. Thus, it is essential to determine the effects of GE on meat model system to provide a valuable insight for improving the shelf life and quality in muscle foods. \u0000Experimental approach. After determining in vitro antioxidant activity of GE, the antioxidant effect of GE on cooked ground beef was investigated. In vitro antioxidant activity was assigned by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyzes, whereas lipid oxidation formation, chemical, microbiological and textural changes were determined during 30 days storage. Cooking loss (CL), proximate composition and textural features were measured after thermal processing. pH, CIE color parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold counts were evaluated during refrigerated storage. \u0000Results and conclusions. The mean FRAP ((4.66±0.21) mmol Fe+2/g GE), DPPH (IC50=(12.11±0.09) mg/mL) and TPC ((146.00±2.40) mg GAE/g GE) values of GE exhibited potential antioxidant capacity. GE addition increased CL (p<0.05). GE incorporation did not influence the proximate composition of ground beef. GE addition caused a decline in pH (p<0.05). Ground beef samples containing 1 % or higher GE had lower TBARS in comparison with control (p<0.05). Furthermore, LPO levels of ground beef containing GE were found to be lower than those found in control after 30 days storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold were not evidenced in all groups except control which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. \u0000Novelty and scientific contribution. Results revealed that GE has an important activity in controlling lipid oxidation and may be implemented in the meat industry to provide prolonged shelf life and microbial stability.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140378038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of an Integrated Bioprocess System for Bioethanol and Arabitol Production from Sugar Beet Cossettes","authors":"M. Novak, Nenad Marđetko, A. Trontel, Mladen Pavlečić, Zora Kelemen, Lucija Perković, Vlatka Petravić Tominac, B. Šantek","doi":"10.17113/ftb.62.01.24.8230","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8230","url":null,"abstract":"Research background. An innovative integrated bioprocess system for bioethanol production from raw sugar beet cossettes (SBC) and arabitol from remaining exhausted sugar beet cossettes (ESBC) was studied. This integrated three-stage bioprocess system is an example of the biorefinery concept to maximise the use of raw SBC for the production of high value-added products such as sugar alcohols and bioethanol. \u0000Experimental approach. The first stage of the integrated bioprocess system was simultaneous sugar extraction from SBC and its alcoholic fermentation to produce bioethanol in an integrated bioreactor system (vertical column bioreactor and stirred tank bioreactor) containing a high-density suspension of yeast Saccharomyces cerevisiae (30 g/L). The second stage was the pretreatment of ESBC with dilute sulfuric acid to release fermentable sugars. The resulting liquid hydrolysate of ESBC was used in the third stage as a nutrient medium for arabitol production by non-Saccharomyces yeasts (Spathaspora passalidarum CBS 10155 and Spathaspora arborariae CBS 11463). \u0000Results and conclusions. The obtained results show that the efficiency of bioethanol production increased with increasing temperature and prolonged residence time in the integrated bioreactor system. The maximum bioethanol production efficiency (87.22 %) was observed at a time of 60 min and a temperature of 36 °C. Further increase in residence time (above 60 min) did not result in the significant increase of bioethanol production efficiency. Weak acid hydrolysis was used for ESBC pretreatment and the highest sugar yield was reached at 200 °C and residence time of 1 min. The inhibitors of the weak acid pretreatment were produced below bioprocess inhibition threshold. The use of the obtained liqiud phase of ESBC hydrolysate for the production of arabitol in the stirred tank bioreactor under constant aeration clearly showed that S. passalidarum CBS 10155 with 8.48 g/L of arabitol (YP/S=0.603 g/g and bioprocess productivity of 0.176 g/(L·h)) is a better arabitol producer than Spathaspora arborariae CBS 10155. \u0000Novelty and scientific contribution. An innovative integrated bioprocess system for the production of bioethanol and arabitol was developed based on the biorefinery concept. This three-stage bioprocess system shows great potential for maximum use of SBC as a feedstock for bioethanol and arabitol production and it could be an example of a sustainable ‘zero waste’ production system.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140224214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content","authors":"Athanasia Panitsa, Theano Petsi, M. Kanellaki, A. Koutinas, P. Kandylis","doi":"10.17113/ftb.62.01.24.8154","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8154","url":null,"abstract":"Research background. Nitrite salts are among the most used preservatives in meat products as they ensure their safe consumption. Despite their positive effects on food safety and stability, many side effects on human health have been reported, leading to the need to reduce their use. Therefore, the aim of this study is to produce veal products with low nitrite content through low diffusion of potassium nitrite and to study their microbiological characteristics. \u0000Experimental approach. Edible tubular cellulose from leaf celery was produced and KNO2 was encapsulated in this material. This was achieved in two ways: by impregnation of tubular cellulose in a KNO2 solution under stirring and using starch gel as a stabilizer. Two samples of impregnated cellulose were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. Similarly, two samples of cellulose with starch gel were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. The KNO2 diffusion in different depths of the meat was measured and its effect on the microbiological characteristics of the meat was evaluated. Τhe experiment was carried out in duplicate. \u0000Results and conclusions. A satisfactory percentage of about 70 % of the initially encapsulated amount of KNO2 was diffused in the meat, while the rest remained in the pores of the delignified leaf celery. The migrating amount of KNO2 proved to be effective in preserving meat, as the microbiological load decreased significantly (especially within the first 12 h, from a decrease of 0.6 log CFU/g up to 2.4 log CFU/g). \u0000Novelty and scientific contribution. The demand for meat products with low nitrite content is constantly increasing and the results of the present study are promising for the development of this technology in scale-up systems and on an industrial scale. This innovative approach could lead to products with controlled diffusion of the preservatives.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI in Scholarly Communication.","authors":"Zrinka Pongrac Habdija","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002455/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140850787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Report on the Progress of the Journal Food Technology and Biotechnology.","authors":"Iva Grabarić Andonovski","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002452/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140855819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs","authors":"R. Palamutoğlu, Cemal Kasnak, Buket Özen Ünaldı, Sabire Duman, Ayşegül Türk Baydır","doi":"10.17113/ftb.62.01.24.8134","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8134","url":null,"abstract":"Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs.\u0000Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed.\u0000Results and conclusions. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p>0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p>0.05). The hardness value of samples decreased significantly (p<0.001) with >75 % fat replacement.\u0000Novelty and scientific contribution. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fruit Quality Assessment of Novel Hybrid Pummelo × Sweet Orange and Its Molecular Characterization Using Acidity Specific Markers","authors":"Raushan Kumar, Nimisha Sharma, A. K. Dubey, R. Sharma, S. Sethi, G. P. Mishra, Sandeep Mathur, Hatkari Vittal, Mukesh Shivran, Neha Sharma","doi":"10.17113/ftb.62.01.24.8349","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8349","url":null,"abstract":"Research background. There is substantial diversity in newly developed Pummelo × Sweet orange citrus hybrids. Most of the hybrids showed decreased peel thickness and high juice recovery but there is dearth of information regarding fruit quality parameters and molecular characterization. Therefore, the current investigation aimed to ascertain the variation in antioxidants and other biochemical properties for fresh juice of 24 new Pummelo × Sweet orange citrus hybrids (Citrus maxima [Burm. f.] Osbeck × Citrus sinensis [L.] Osbeck) and parental genotypes along with molecular characterization using acidity specific markers.\u0000Experimental approach. The correlation and inheritance estimate for fruit juice ascorbic acid, total phenols, total flavonoids, total antioxidants, pH, TSS, sugar, titratable acidity and sensory evaluation was carried out. Molecular characterization of these hybrids was carried out using de novo generated acidity specific SSR markers.\u0000Results and conclusions. The main biochemical constituents in the Pummelo × Sweet orange hybrids fruit juice were observed in the range of ascorbic acid (40.00–58.13 mg/L), total phenols (40.67–107.33 mg GAE/100 g), total antioxidants (2.03-5.49 DPPH µmol Trolox/g), total flavonoids (23.67–59.33 mg QE /100 g), and other biochemical constituents TSS (7.33-11.33 °Bx), total sugar (2.10-5.76 %), reducing sugar (1.69–2.78 %), non-reducing sugar (0.39–3.17 %), acidity (1.00–2.11 %). The Pummelo × Sweet orange hybrids evaluated were differed significantly for the above parameters in fruit juice. The hybrids SCSH 17-9, SCSH 13-13, SCSH 11-15 and SCSH 3-15 were found to have superior antioxidant properties in terms of these parameters. A higher heritability (≥80 %), also estimated for all the biochemical properties in the juice. Molecular characterization of Pummelo × Sweet orange hybrids showed that >50 % hybrids grouped with parents with medium acidity level. Both molecular and biochemical parameters-based clustering showed that interspecific hybrids exhibit transgressive segregation with enhanced antioxidants that help in alleviating the health problems.\u0000Novelty and scientific contribution. These newly developed Pummelo × Sweet orange citrus hybrids fruits are a valuable source of quality antioxidants of healthy diets. Identifying trait-linked markers that enable selection during the seedling stage is immensely advantageous to citrus breeders due to the prolonged period of juvenility when the characteristic features of a mature tree are not evident.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139627345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality of High-Fiber Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes","authors":"Dien Quang Long, Thi Mien Trieu, T. Tran, N. Ton, V. Le","doi":"10.17113/ftb.62.01.24.8196","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8196","url":null,"abstract":"Research background. Watermelon rind, a by-product of watermelon juice processing, contains high amounts of dietary fiber and phenolics with antioxidant capacity. The use of agro-industrial by-products would improve the economic benefits as well as reduce the environmental emissions. The goal of this research was to examine the impacts of particle size of watermelon rind powder on the quality of high-fiber pasta.\u0000Experiment approach. Three samples of watermelon rind powder passed through three sieves with aperture sizes of 400, 210, and 149 μm were determined for their nutritional, physical and physicochemical quality. Wheat durum semolina and watermelon rind powder (90:10 by mass) were then mixed and used to make pasta. Nutritional, textural, and cooking quality, sensory acceptability, in vitro glycemic index, and antioxidant bioaccessibility of high-fiber pasta added with watermelon rind powder with different particle size means were evaluated and compared.\u0000Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fiber and total phenolic contents of watermelon rind powder were enhanced by 35 and 15%, respectively while its insoluble dietary fiber content was decreased by 21%. Decrease in sieve aperture size from 410 to 149 µm for watermelon rind powder reduced phenolic bioaccessibility of the fortified pasta from 63 to 57% but enhanced its predicted glycemic index from 50 to 69; such decrease also lowered the pasta hardness by 13% but improved its elongation rate and tensile strength by 13 and 40%, respectively. The finer the watermelon rind powder particles, the longer the optimal cooking time, the greater the water absorption index, and the less the cooking loss of the supplemented pasta. Consumers did not notice any significant difference in the overall acceptability among all pasta samples.\u0000Novelty and scientific contribution. Particle size of watermelon rind powder had great impacts on nutritional, textural and cooking quality of the fortified pasta. Particularly, the predicted glycemic index and antioxidant bioaccessibility of high-fiber pasta were significantly affected by the particle size of dietary fiber material used in the recipe.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139449090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavonoid Identification, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.","authors":"T. Bilušić, Ivana Šola, Vedrana Čikeš Čulić","doi":"10.17113/ftb.62.01.24.8175","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8175","url":null,"abstract":"Research background. The current changes in the global economy, characterised by the climate crisis and the economic and health impact of the COVID-19 pandemic, have led to a significant demand for medicinal herbs. This trend is expected to increase significantly by 2050. In this study, we investigated the biopotential of aqueous infusions of four medicinal plants: Calendula officinalis, Chelidonium majus, Teucrium chamaedrys, and Alchemilla vulgaris. \u0000Experimental approach. The flavonoid analysis of the aqueous infusions of selected plants was carried out using the RP-HPLC technique. The antiproliferative activity of the prepared aqueous plant infusions was analysed against three human cancer cell lines (MDA-MD-231, T24, and A549), while the antioxidant potential was measured using three antioxidant methods (DPPH, FRAP, and Rancimat assay). \u0000Results and conclusions. T. chamaedrys had highest total phenolics (2061.20±42.36 mg GAE/L), free radical scavenging activity (IC50 = 1.9 mg/mL) and ferrous reducing antioxidant power (9797.82±26.96 mg FeCl2/L). At a concentration of 1 mg/mL, the antiproliferation of T24 by C. majus was as high as 96 %, and of MDA-MD-231 cells by A. vulgaris 75 % after 72 h. After principal component analysis, T. chamaedrys and C. majus were grouped together. Quercetin-glucoside and antioxidant capacity (DPPH) contributed the most to separate these infusions from the other two. \u0000Novelty and scientific contribution. This study represents a comparative analysis of the biopotential of four medicinal plants. A new RP-HPLC method was developed to separate the flavonoids in the herbal infusions. This is the first report on kaempferol-3-O-rutinoside in C. officinalis, and isorhamnetin-3-O-rutinoside in A. vulgaris aqueous infusion. For the first time, C. majus was shown to contribute to the oxidative stability of edible oil. Furthermore, this is the first comparative study on the antiproliferative activity of selected medicinal plants against the cell lines MDA-MD-231, T24 and A549.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}