Journal of Food Measurement and Characterization最新文献

{"title":"Citric acid crosslinked ternary blended (polyvinyl alcohol, lignin, lemongrass essential oil/nanoemulsions) biopolymeric hydrogel films: structural, functional, antioxidant, antifungal and biodegradable properties","authors":"Isha Dudeja,&nbsp;Ramandeep Kaur Mankoo,&nbsp;Arashdeep Singh","doi":"10.1007/s11694-023-01905-9","DOIUrl":"10.1007/s11694-023-01905-9","url":null,"abstract":"<div><p>Rice straw is chemically constituted of three major biopolymers i.e. cellulose, hemicellulose and lignin which hold immense potential for conversion into various high-value materials. In the present study, attempts were made to valorize lignin, an aromatic phenolic polymer, via fabricaton of biopolymeric films. For this, alkali lignin was extracted from rice straw and lemongrass essential oil nanoemulsions were prepared with mean droplet diameter (spherical shape as revealed by transmission electron micrograph) and polydispersity index, 123.4?nm and 0.125, respectively. Citric acid crosslinked ternary blended i.e. polyvinyl alcohol, lignin, lemongrass essential oil/nanoemulsions biopolymeric hydrogel films were fabricated and their physical, structural and functional properties were assessed. The highest tensile strength and elongation at break were 24.31?MPa and 33.08% for OL₃ (oil with 3000?ppm lignin) and NL₂ (nanoemulsion with 2000?ppm lignin), respectively. NL₂ films exhibited highest %DPPH radical scavenging activity (78.05%), highest % inhibition in size (74%) and number (95.94%) of colony forming units of <i>Aspergillus niger</i>. All the synthesized films showed appreciable biodegradability in soil with maximum % weight loss experienced in NL₂ films (91.11%). These biopolymeric hydrogel films can be explored for use as sustainable alternatives to synthetic plastic wraps used extensively in food packaging industries to minimize plastic consumption.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5049049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determining farming methods and geographical origin of chinese rice using NIR combined with chemometrics methods","authors":"Dan Wu,&nbsp;Xing Liu,&nbsp;Bin Bai,&nbsp;Jianwu Li,&nbsp;Ren Wang,&nbsp;Yin Zhang,&nbsp;Qiyun Deng,&nbsp;Huang Huang,&nbsp;Jun Wu","doi":"10.1007/s11694-023-01901-z","DOIUrl":"10.1007/s11694-023-01901-z","url":null,"abstract":"<div><p>This study was conducted to develop fast and nondestructive models for the discrimination of different farming methods and to determine the geographical origin of rice samples from different administrative regions in China using near-infrared (NIR) spectroscopy. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were applied to build the NIR spectral models. Norris smoothing derivative (NSD) and multiplicative scatter correction (MSC) were used as preprocessing methods to reduce the spectral noise and enhance effective information. The results show that it was difficult to distinguish the farming methods with the original spectra plots and PCA score plots except for the rice samples from Heilongjiang Province. In addition, a PLS-DA model combined with NSD preprocessing provided the optimal predictive accuracy of 89.7% for the identification of different farming methods. NSD or MSC preprocessing combined with PLS-DA models provided the best discrimination of the origin traceability. The total accuracy of Northeast China rice samples was 100%, and of the South, East, Central and Southwest China rice samples was 98.2%. The total accuracy of Heilongjiang, Anhui, Jiangsu, Hubei, and Sichuan Provinces were 100%, 98.8%, 95.3%, 95.3%, and 93.6%, respectively. These indicate that NIR combined with PLS-DA and NSD or MSC preprocessing can provide a powerful method to distinguish the different farming methods and geographical origin of Chinese rice.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4979375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of microencapsulated lactobacillus plantarum survival in alginate microsphere incorporated with inulin and dextran in order to produce a novel probiotic whey beverage","authors":"Mohsen Saniani,&nbsp;Leila Nateghi,&nbsp;Mahnaz Hshemiravan","doi":"10.1007/s11694-023-01902-y","DOIUrl":"10.1007/s11694-023-01902-y","url":null,"abstract":"<div><p>Microencapsulation of <i>Lactobacillus Plantarum</i> was carried out using sodium alginate (Alg), inulin (IL), and dextran (DT) to increase the survivability of probiotic cells. The effects of IL (0.5, 1, and 1.5%) and DT (0.5, 1, and 1.5?mg/L) additions were investigated on the encapsulation efficiency (EE) and cell survivability in the gastric and biliary conditions. Results showed that microencapsulation significantly increased the cell survivability. 1.5% of IL and 0.5?mg/L of DT were the best concentrations to obtain the highest EE (93.55%). The microencapsulated cells within the Alg-IL-DT system had higher count than cells entrapped within the Alg microspheres either in gastric or biliary conditions. Inclusion of free cells and microencapsulated cells increased the probiotic count of whey beverage (WB). Albeit, the WB with the microencapsulated cells had higher probiotic count. pH was significantly decreased in drinks with probiotic cells while acidity was significantly increased. 2,3-Pentanedione, 2-Heptanone, Acetoin, Propylene glycol, 2-butoxyethoxy-2-Propanol, Benzaldehyde, Butyric acid, 4-methylbenzaldehyde, Hexanoic acid, Ethyl acetate, and Benzoic acid were the most abundant volatile compounds in WBs. The sensory test exhibited that addition of probiotic cells either in free or microencapsulated types increased the scores of sensory properties such as flavor, color, odor, concentration, and total acceptability. Thus, the microencapsulation of <i>L. plantarum</i> by Alg-IL-DT system can be taken into an advantage to increase the survivability of probiotic cells in strong acidic and saline conditions. Furthermore, incorporation of the microencapsulated cells in food products can increase their health aspects and palatability.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4939860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advantage in electrochemical monitoring of gallic acid and kojic acid: a new perspective in food science","authors":"Nihal Ermis,&nbsp;Najmeh Zare,&nbsp;Rozhin Darabi,&nbsp;Marzieh Alizadeh,&nbsp;Fatemeh Karimi,&nbsp;Jagpreet Singh,&nbsp;Sayed-Ahmed Shahidi,&nbsp;Elena Niculina Dragoi,&nbsp;María Belen Camarada,&nbsp;Mehdi Baghayeri","doi":"10.1007/s11694-023-01881-0","DOIUrl":"10.1007/s11694-023-01881-0","url":null,"abstract":"<div><p>Phenolic compounds have outstanding features for health, such as immune system defense and preventing fatal diseases like cardiovascular diseases, stroke, diabetes, and cancer. They are the most prevalent antioxidants in the diet and come in various forms, distinguished by the presence of hydroxyl groups on aromatic rings. Two important phenolic compounds are gallic and kojic acid. Gallic acid is widely used in the food and pharmaceutical industry as a food additive, antitumor, anti-viral, and anti-mutagenic agent. Kojic acid is a natural tyrosinase inhibitor clinically used to cure human skin hyperpigmentation and has antibacterial and antifungal properties. Therefore, kojic acid is used in food and cosmetic products. For the detection of gallic and kojic acid, many conventional techniques have been utilized, such as high-performance liquid chromatography and mass spectrometry. However, electrochemical methods provide simple, low-cost, fast, and a wide range of concentration analyses for these phenolic acids. Through the development in materials science, modification of an electrode surface with alternative materials such as conductive polymers, molecularly imprinted polymers, or nanoparticles ensures versatile, selective electrochemical sensors for monitoring gallic and kojic acid. They offer simplicity regarding sensor preparation, measurement, and cost-efficiency. Therefore, the present review highlights the recent developments in developing electrochemical sensors for monitoring gallic and kojic acid.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01881-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4901833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction","authors":"Endah Wulandari,&nbsp;Sumanti Debby Moody,&nbsp;Robi Andoyo,&nbsp;Adi Bin Md Sikin,&nbsp;Alifa Putti Firdauza,&nbsp;Putri Widyanti Harlina","doi":"10.1007/s11694-023-01884-x","DOIUrl":"10.1007/s11694-023-01884-x","url":null,"abstract":"<div><p>Sorghum protein concentrate was produced from sorghum flour utilizing α-amylase treatment for starch liquefaction. A central composite design was used to optimize the amount of sorghum starch, enzyme α-amylase concentration and hydrolysis time to produce sorghum protein concentrates with high protein content. The optimum conditions for producing sorghum protein concentrates with 87.94% protein content were 8.76 g of sorghum starch, 100,000 U/ml FUα-amylase, and 30 min of hydrolysis time. The sorghum protein concentrates produced showed an irregular bulk morphology and a porous, ridge-like structure. There were 17 different types of amino acids identified in sorghum protein concentrate, with glutamic acid (25.33 mg/g) and lysine (15.28 mg/g) being the greatest non-essential and essential amino acid, respectively. The protein concentrate could be exploited as protein supplement in the diet as nutritional foods</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4864083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Near-infrared hyperspectral imaging for determination of protein content in barley samples using convolutional neural network","authors":"Tarandeep Singh,&nbsp;Neerja Mittal Garg,&nbsp;S. R. S. Iyengar,&nbsp;Vishavpreet Singh","doi":"10.1007/s11694-023-01892-x","DOIUrl":"10.1007/s11694-023-01892-x","url":null,"abstract":"<div><p>The protein content is an essential quality parameter that is measured by the breeding programs and food industries to maintain high-quality standards for barley. The traditional methods for determining protein content are destructive, time-consuming, and require the use of analytical reagents and chemical solvents. Near-infrared (NIR) spectroscopy is a rapid, non-destructive technology used to predict protein content by collecting spectral information. Alternatively, near-infrared hyperspectral imaging (NIR-HSI) integrates both spatial and spectral information of the samples. In this study, spatially resolved spectral information provided by the NIR-HSI was applied to predict the protein content of the barley samples. A total of 972 barley samples (889 hulled and 83 naked barley samples) were collected, and their reference protein values were measured using an elemental analyzer. The protein content ranged from 7.4 to 14.2%, with higher values for naked barley compared to hulled barley samples. The spatial information obtained from hyperspectral imaging system was used to extract the multiple mean spectra from each sample. The spectra were pre-treated with different spectral preprocessing techniques, which were then used as inputs of convolutional neural network (CNN) and conventional predictive models. The CNN model performed better on the unprocessed spectra (herein called raw spectra) than on the preprocessed spectral data. Additionally, the end-to-end CNN model trained using multiple mean spectra extracted from each sample outperformed the conventional models. The CNN model achieved a coefficient of determination (<span>({mathrm{R}}^{2})</span>) of 0.9962, root mean square error (RMSE) of 0.0823, and residual prediction deviation (RPD) of 16.15. Finally, prediction maps were used to visualize the predicted protein content of the test barley samples. The overall results support the conclusion that the CNN model established using multiple mean spectra extracted from NIR hyperspectral images of barley samples can be used to accurately predict the protein content.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01892-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4796243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period","authors":"Najmeddin Pirveisi,&nbsp;Peiman Ariaii,&nbsp;Mahro Esmaeili,&nbsp;Mohammad Ahmadi","doi":"10.1007/s11694-023-01843-6","DOIUrl":"10.1007/s11694-023-01843-6","url":null,"abstract":"<div><p>In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quality of pacific white shrimp (<i>Litopenaeus vannamei</i>) was investigated during a period of 16?days at refrigerator (4?±?1?°C). For this purpose, the PFPH was hydrolyzed using alcalase enzyme and then its different concentrations (0, 0.5, 1 and 1.5%) were added to the BNC film. The shrimps were covered with the mentioned films, and their chemical (PV, TVB-N, TBA, melanisis), microbial (TVC, PTC, <i>Pseudomonas</i> spp., <i>Enterobacteriaceae</i> and H₂S-producing bacteria) and sensory characteristics were measured. According to the results, PFPH has high amounts of protein (90.21%) and amino acid included arginine (21.88%), glutamic acid (17.33%) and leucine (6.75%). The results related of shrimp showed that the effectiveness of BNC?+?1.5% PFPH in preventing spoilage, inhibiting oxidation and improving physical characteristics was superior to other treatments. This optimal film significantly reduced the oxidation of fats by reflection in PV (3.71 milliequivalents/g) and TBA (1.43?mg mDA/ kg) and was able to improve the melanisis (3.33) of the treated samples with significant changes (P?&lt;?0.05). Also, the reduction of the population of microorganisms and compounds caused by microbial spoilage in the evaluated samples depended on the concentration of PFPH and with the increase in concentration, the antimicrobial properties of the films increased significantly (P?&lt;?0.05). Based on chemical, microbial and sensory acceptable amount, BNC?+?1.5% PFPH were suitable for human consumption until the end of the storage period. Therefore, it seems that the BNC film containing the PFPH can be used in intelligent packaging of food products and increase the shelf life of meat products due to its antioxidant and antimicrobial properties.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4702091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of preheated WPI interaction with AN on its complexes based on protein structure and function","authors":"Zhichao Yu,&nbsp;Yifan Cui,&nbsp;Anqi Zhang,&nbsp;Yangyang Dong,&nbsp;Xibo Wang,&nbsp;Ning Xu,&nbsp;Qingshan Chen","doi":"10.1007/s11694-023-01867-y","DOIUrl":"10.1007/s11694-023-01867-y","url":null,"abstract":"<div><p>This study investigated the structural and functional changes of the interaction between preheated whey protein isolate (WPI) and anthocyanin (AN) at different temperatures through Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, and foaming properties. The results showed that preheat treatment reduced the average particle size of the solution and increased the absolute value of ζ-potential, and the whey protein isolate after heat treatment at 70?°C had the highest binding rate to anthocyanins, which increased from 87.44 to 89.67%. Preheat treatment significantly increased the surface hydrophobicity of WPI, but anthocyanins decreased the surface hydrophobicity of the composites. Fourier transform infrared spectroscopy results indicated that preheat treatment changed the secondary structure of the WPI and WPI-AN complexes, with the α-helix content decreasing and the β-fold content increasing. The endogenous fluorescence spectra analysis illustrated the preheating treatment exposed the internal chromogenic groups of the protein and that anthocyanins increased the polarity of the microenvironment of the protein fluorescent groups and changed the conformation. The foaming properties results revealed that the combination of AN improved the foamability and foam stability of WPI, and the foaming properties of the protein was significantly improved within a certain heat treatment temperature range. In this study, preheat treatment and complexation of anthocyanins were used to improve the structural and functional properties of whey isolate protein in expectation of improving the utilization value of WPI and to provide motivation and data reference for further application of WPI in food industry.</p><p>\u0000 <b>Highlights</b>\u0000 </p><p>1. The preheated WPI contributes to the formation of WPI-AN composites.</p><p>2. The addition of anthocyanins led to changes in the structure and properties of preheated WPI.</p><p>3. The combination of AN improved the foamability and foam stability of WPI, and the foaming properties of the protein was significantly improved within a certain heat treatment temperature range.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4177169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hibiscus (Hibiscus Sabdariffa L.) extracts freeze-dried and encapsulated by ionic gelation: an approach for yogurt application","authors":"Thainá Rodrigues Stella,&nbsp;Carolina Moser Paraíso,&nbsp;Jessica dos Santos Pizzo,&nbsp;Jesui Vergilio Visentainer,&nbsp;Suelen Siqueira dos Santos,&nbsp;Grasiele Scaramal Madrona","doi":"10.1007/s11694-023-01818-7","DOIUrl":"10.1007/s11694-023-01818-7","url":null,"abstract":"<div><p>Hibiscus (<i>Hibiscus sabidariffa</i> L.) is a flower known for its amount of anthocyanins that can be used as a natural dye for food application. The objective of this paper was to perform two extraction techniques (thermosonication and conventional extraction) from hibiscus, followed by freeze-drying and encapsulation by ionic gelation, and evaluate the application of the best sample in yogurt. The encapsulated samples (obtained by thermosonication and conventional extraction) showed longer half-lives and less color variation (ΔE), indicating that they are more stable (especially in the absence of light) and thus were chosen for application in yogurt. Both encapsulated samples were suitable to yogurt produced, and did not presented significative difference between each in major the evaluated characteristics in yogurts. The yogurt with the capsule obtained by the termosonification process showed to be darker (lower brightness value) and with a greater tendency towards red. Therefore, is more indicated for this type of product, and potentially recommended for use as a natural food dye.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4749643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical composition, antioxidant, anticholinesterase, and alpha-glucosidase activity of Stevia rebaudiana Bertoni extracts cultivated in Algeria","authors":"Imane Lremizi,&nbsp;Abdenour Ait Ouazzou,&nbsp;Chawki Bensouici,&nbsp;Marie-Laure Fauconnier","doi":"10.1007/s11694-022-01704-8","DOIUrl":"10.1007/s11694-022-01704-8","url":null,"abstract":"<div><p><i>Stevia rebaudiana Bertoni</i> is an endemic species to Paraguay famous for its sweetening power and therapeutic potential for various diseases such as diabetes. The present work evaluates the chemical composition and antioxidant, anticholinesterase, and α-glucosidase activities of <i>S. rebaudiana</i>. The essential oil (EO) of dry Stevia leaves was analyzed by GC/MS and detected the presence of 33 components. Caryophyllene oxide (24.28%), spathulenol (12.31%) and nerolidol (11.8%), and manool oxide (7.36%) were identified as the major ones. The antioxidant activity was evaluated by four complementary methods: DPPH (2,2 diphenylpicrylhydrazyl, ABTS (2, 2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid) free radicals scavenging, Cupric reducing antioxidant capacity (CUPRAC), and reducing power. The crude methanolic extract and its fractions showed a variable antioxidant activity and strongly correlated with the content of quantified bioactive compounds. The ethyl acetate fraction showed a very high antioxidant activity close to the tested standards, while EO was active only in the CUPRAC assy. The petrol ether and chloroform fractions showed the best butyrylcholinesterase (BChE) inhibitory activity with IC₅₀ values: 123.7 ± 1.78 and 170.1 ± 0.78 μg/mL, respectively. On the other hand, EO and chloroform revealed a moderate inhibitory activity against acetylcholinesterase (AChE). The in vitro inhibitory effect of the extracts on α-glucosidase indicated that EO effectively inhibited the enzyme with an IC₅₀: 74.9 ± 6.4 µg/mL, better than the standard acarbose. The EO of <i>Stevia</i> has a significant anti-diabetic potential.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4749645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}