Food chemistry advances最新文献

{"title":"Broccoli-mediated green synthesis of selenium nanoparticles with potent antioxidant and antimicrobial activities: Experimental and molecular docking insights","authors":"Halvin Aneesha ,&nbsp;Subramani Karthikeyan","doi":"10.1016/j.focha.2026.101260","DOIUrl":"10.1016/j.focha.2026.101260","url":null,"abstract":"<div><div>The increasing demand for environmentally sustainable nanomaterials has encouraged the development of green synthesis approaches utilizing plant-derived biomolecules. In this study, <em>Brassica oleracea</em> (Broccoli) extract was used as a natural reducing agent for the eco-friendly synthesis of selenium nanoparticles (SeNPs). The formation of SeNPs was visually confirmed by a colour change from pale green to reddish-brown and validated by a UV-Visible absorption peak at 266 nm, indicating surface plasmon resonance. FTIR analysis revealed the involvement of hydroxyl, carbonyl, and amide groups in the reduction and stabilization process. The nanoparticles exhibited an average particle size of 89.1 nm and a zeta potential of -31.6 mV, signifying good colloidal stability. The synthesized SeNPs showed strong antibacterial and antifungal activity against <em>Staphylococcus aureus, Escherichia coli</em>, and <em>Aspergillus niger</em>, with zones of inhibition reaching up to 23.67 ± 0.58 mm. Significant antioxidant activity was observed, with a maximum DPPH radical scavenging activity of 56.78 ± 0.92% at 100 µg/mL. The SeNPs also exhibited notable antibiofilm activity, achieving inhibition of up to 73.38 ± 0.66%, and demonstrated efficient photocatalytic degradation of Congo Red dye under sunlight exposure. These findings highlight the multifunctional potential of broccoli-mediated SeNPs and emphasize their relevance as eco-friendly nanomaterials for antimicrobial and antioxidant applications. The study provides experimental evidence supporting plant-based selenium nanoparticle synthesis as a sustainable strategy for developing functional nanomaterials with prospective biomedical and environmental significance.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101260"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrodynamic cavitation-assisted starch modification: A review of the structural and physiochemical changes induced on starch granules","authors":"Kathrine Ørnslund ,&nbsp;Rolf Ringborg ,&nbsp;Finn Lok ,&nbsp;Bodil Jørgensen","doi":"10.1016/j.focha.2026.101263","DOIUrl":"10.1016/j.focha.2026.101263","url":null,"abstract":"<div><div>Starch is widely used in food and non-food industries, but conventional modification processes are energy demanding and often rely on chemicals. Hydrodynamic cavitation has recently gained attention as a scalable, energy-efficient, and clean-label alternative. As hydrodynamic cavitation operates through mechanisms distinct from ultrasound, a dedicated assessment of its effects on starch is required.</div><div>This review consolidates current research on hydrodynamic cavitation-assisted starch processing, focusing on how cavitation parameters, device configurations, and energy inputs affect structural and functional properties. Studies on morphology, crystallinity, pasting, hydration, enzymatic digestibility, and film performance are summarized, alongside hydrodynamic cavitation -enabled modifications such as esterification, crosslinking, and nanoparticle production. Research gaps, including the lack of standardized cavitation metrics and energy benchmarks, are highlighted.</div><div>Hydrodynamic cavitation consistently modifies starch by fragmenting granules, reducing crystallinity, and shifting gelatinization and pasting behavior. The extent of modification depends strongly on cavitation parameters and starch origin. Promising applications have been demonstrated in food texturization, bioethanol production, and starch-based films, suggesting hydrodynamic cavitation is a viable technology for sustainable processing. However, its industrial adoption requires clearer mechanistic understanding and standardized process optimization.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101263"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green tea processing enhanced the quality of Eucommia ulmoides tea","authors":"Jinfeng Zhou ,&nbsp;Haocheng Liu ,&nbsp;Yuqian Tang ,&nbsp;Jian Li ,&nbsp;Xueke Sun ,&nbsp;Jiguo Yang","doi":"10.1016/j.focha.2026.101223","DOIUrl":"10.1016/j.focha.2026.101223","url":null,"abstract":"<div><div><em>Eucommia ulmoides</em> tea, a traditional herbal tea, is characterized by a strong medicinal flavor and pronounced astringency. In contrast, green tea is known for its fresh aroma and refreshing taste. This study employed green tea processing techniques to enhance the flavor profile of <em>Eucommia ulmoides</em> tea by mitigating its overpowering medicinal taste and reducing astringency. Widely targeted metabolomic analysis indicated that green tea processing reconstructed the biosynthetic pathways of flavonoid biosynthesis, isoflavonoid biosynthesis, and secondary metabolism in <em>Eucommia ulmoides</em> tea. Specifically, the levels of flavonols and flavanols (e.g., rutin, (-)-epicatechin, and catechin) were significantly increased, while the concentrations of citric and malic acids were reduced, and <span>l</span>-lactic acid levels were elevated, resulting in a smoother and more balanced flavor profile. Additionally, compared to commercially available teas, the antioxidant capacity of <em>Eucommia ulmoides</em> green tea was significantly enhanced. These findings underscore the substantial impact of processing on the chemical composition of <em>Eucommia ulmoides</em> green tea and provide valuable insights for quality control and product development within the tea industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101223"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yam (Dioscorea trifida L.f.): A review of its nutritional value, benefits, and food applications","authors":"Alexandra Lizandra Gomes Rosas ,&nbsp;Laura Martins Fonseca ,&nbsp;Bruna da Fonseca Antunes ,&nbsp;Thaís Regina Rodrigues Vieira ,&nbsp;Thamyres César de Alburquerque Sousa ,&nbsp;Camila Quevedo Oppelt ,&nbsp;Glenio do Couto Pinto Junior ,&nbsp;Elessandra da Rosa Zavareze ,&nbsp;Adriana Dillenburg Meinhart","doi":"10.1016/j.focha.2025.101207","DOIUrl":"10.1016/j.focha.2025.101207","url":null,"abstract":"<div><div>Yam (<em>Dioscorea trifida</em> L.f.), a tuberous root native to South America, lacks extensive research on its chemical composition and biological potential. This systematic literature review aimed to gather and analyse available information on its origin, biological activities, and technological applications. Despite the socioeconomic importance of tuberous roots in Brazil, there are still significant gaps regarding their productivity, especially on small family farms. Yam exhibits a variety of colors (white to purple) attributed to the presence of bioactive antioxidant compounds. This tuberous root has carbohydrates with potential for industrial applications such as starch extraction, flour production, biodegradable films, and craft beers. A total of 82 articles were found, spanning from 1973 to 2025. The most important WoS categories were Agriculture with 33 articles, Plant Sciences with 25, Food Science and Technology with 14, Chemistry with 11, and Virology with 6. However, research on yam is notably limited, with only a few relevant studies available in the literature. Hence, a comprehensive review focusing on its nutritional value, benefits, and application in food products is of great importance. Discovering the full potential of this unconventional tuberous root can contribute to technological and agricultural advancements.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101207"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional profiling and comparative analysis of four indigenous leafy vegetables from Bangladesh: Insights into their dietary and health potential","authors":"Shyama Prosad Moulick ,&nbsp;Muhammad Mahfuz Hasan ,&nbsp;Mahci Al Bashera ,&nbsp;Trissa Saha ,&nbsp;Fatema Tuz Jubyda ,&nbsp;Md. Zia Uddin Al Mamun ,&nbsp;Md. Golam Kibria ,&nbsp;Shanzida Islam ,&nbsp;Md. Imam Sohel hossain ,&nbsp;Khondoker Shahin Ahmed ,&nbsp;Farhana Jahan ,&nbsp;Faridul Islam","doi":"10.1016/j.focha.2026.101232","DOIUrl":"10.1016/j.focha.2026.101232","url":null,"abstract":"<div><div>The nutrient composition of many wild plants remains largely unexplored, despite their historical inclusion in diets, often without awareness of their health benefits. Therefore, this study aimed to elucidate the proximate composition, mineral content, and amino acid profiles of four locally consumed leafy vegetables in Bangladesh: <em>Corchorus olitorius</em> L., <em>Colocasia esculenta</em> (L.) Schott, <em>Piper longum</em> L., and <em>Typhonium trilobatum</em> L. The analysis revealed that these vegetables possess significant amounts of protein, carbohydrates, and energy, with <em>C. esculenta</em> showing notably higher fat content (7.92 mg/g). The mineral analysis indicated that all four vegetables are rich in sodium, potassium, calcium, manganese, iron, and zinc. Notable amount of essential amino acids like lysine (9.93 mg/g), leucine (9.93 mg/g), glycine (14.79 mg/g) and phenylalanine (9.56 mg/g) were found higher in amount in the studied plants, aligning with the WHO-recommended daily dietary requirements (Technical Report Series 935), and demonstrating their potential as sustainable nutritional resources to address global protein deficiencies. All plants also showed considerable amounts of fiber (range from 1.80% - 3.56%), carbohydrates (45.84 - 55.48%), protein (17.57 - 20.43%), and energy (335.48 - 358.94 Kcal/100g), enhancing their utility as functional food ingredients. The study also identified strong correlations between investigated parameters using the Pearson correlation, underscoring the nutritional potential of these vegetables. These findings will enrich the nutritional database of Bangladesh and demonstrate these wild plants' potential as significant sources of macro- and micronutrients, which could encourage their consumption and cultivation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101232"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritive value, antioxidant and anti-inflammatory activities of the seed of Telfairia occidentalis and Citrullus lanatus (Cucurbitaceae) from different areas in the Centre Region of Cameroon","authors":"Armand Cyrille Choupo ,&nbsp;Mercy Bih Loh Achu ,&nbsp;Rodolphe Koularambaye ,&nbsp;Pierre Enselme Emini Zoaelong ,&nbsp;Aloys Jordan Momo Ngoune ,&nbsp;Maurice Fotso ,&nbsp;Constant Anatole Pieme","doi":"10.1016/j.focha.2026.101218","DOIUrl":"10.1016/j.focha.2026.101218","url":null,"abstract":"<div><div>This study aims to investigate the nutritional profile, the antioxidant and anti-inflammatory activities of seeds of <em>Telfairia occidentalis</em> and <em>Citrullus lanatus</em> from Cameroun. Proximate, mineral composition and antinutritional factors were determined as well as antioxidant, antiradical and anti-inflammatory activities of plant extracts. The results showed that the seeds contains different levels of macronutrients such as moisture (2.76 - 9.73% fw), proteins (19.25–29.21%), lipids (41.41–61.93%), carbohydrates (5.30–17.80%), crude fibre (1.78–8.43%) and ash (1.11–2.51% dw). They exhibited high amounts of zinc (20.22–86.67 mg/100 g), potassium (407.34–727.80 mg/100 g) and sodium (142.09- 424.09/100 g). Their extracts were rich in total phenols, flavonoids and tannins with the concentration varied from 3.88 to 288.19 mg depending on the type of plant and harvest area. The hydroethanol extract of <em>C. lanatus</em> seeds demonstrated the best antioxidant capacity. For the scavenging assay, the inhibitory concentrations 50% (IC₅₀) ranged from 17.53 to 787.97 μg/ml depending on the nature of radical and the extracts. The anti-inflammatory activities revealed that the extract of <em>T. occidentallis</em> seed showed 69.28% of the inhibition on red blood cell hemolysis while that of <em>C. lanatus</em> demonstrated 98.93% of the inhibition effect on egg albumin denaturation. Seeds may serve as protein and mineral sources for infant formula.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101218"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mangrove-based food innovation nutritional profile and health potential for local communities: A systematic review","authors":"Diana Nur Afifah ,&nbsp;Nina Resti ,&nbsp;Arum Ro’idatul Azmi ,&nbsp;Denny Nugroho Sugianto","doi":"10.1016/j.focha.2026.101259","DOIUrl":"10.1016/j.focha.2026.101259","url":null,"abstract":"<div><h3>Introduction</h3><div>Mangrove fruits, particularly <em>Bruguiera gymnorrhiza</em> (lindur), potential as functional food ingredients to address malnutrition and promote sustainable food innovation in coastal areas. This study systematically reviewed scientific publications on mangrove-based food products to explore their nutritional value, health benefits, and developmental challenges.</div></div><div><h3>Methods</h3><div>A literature search was conducted using the PubMed and ScienceDirect databases for articles published between 2013 and 2024. Keywords such as “mangrove fruit”, “<em>Bruguiera gymnorrhiza</em>”, “functional food”, and “health benefit” were used by Boolean operators.</div></div><div><h3>Results</h3><div>Twelve relevant articles were reviewed, highlighting various innovations such as lindur-supplemented sagons and mangrove cookies. One study demonstrated that sagon containing 45 % lindur and 35 % soybean flour met emergency food standards with 251.5 kcal/bar and 15.79 % dietary fiber, although protein content remained suboptimal. Shelf-life prediction using the Arrhenius equation showed a 37-day shelf-life at room temperature. Another study on mangrove cookies for stunting intervention in Demak revealed a formulation with 70 % lindur flour and 30 % soybean flour, delivering 479.44 kcal, 11.70 g protein, high calcium and iron content per 100 g.</div></div><div><h3>Conclusion</h3><div>Mangrove-based food innovations demonstrated significant potential for improving community nutrition and food resilience. However, broader application requires addressing challenges in processing, standardization, and regulatory approval.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101259"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From translational medicine to functional foods: Mechanistic insights and therapeutic applications of hormetic phytochemicals","authors":"Kajal Rana ,&nbsp;Sristi Kumari ,&nbsp;Garima Chouhan ,&nbsp;Dev Sehgal,&nbsp;Praveen Yadav,&nbsp;Abhay Tiwari","doi":"10.1016/j.focha.2025.101204","DOIUrl":"10.1016/j.focha.2025.101204","url":null,"abstract":"<div><div>Dietary phytochemicals, also termed nutritional hormetins, are gaining attention for their ability to induce hormesis. Hormesis describes a biphasic dose-response, where low-to-moderate exposure activates adaptive cellular defenses, while higher doses may be detrimental. Plant-derived compounds such as curcumin, luteolin, allicin, sulforaphane, and tomatidine trigger stress-response pathways mediated by diverse transcription factors and kinases. Notable examples include AMPK-mediated activation of Sirtuin-1, and Nrf2 and FOXO signaling, which regulate antioxidant enzymes, neurotrophic factors, and cytoprotective proteins. Regulation of these pathways offers a promising strategy against both communicable and non-communicable diseases. In infections, hormetic phytochemicals enhance host immunity and restrict pathogen survival. In non-communicable diseases such as diabetes, obesity, cancer, and neurodegeneration, they strengthen antioxidant defense, modulate glucose metabolism, suppress chronic inflammation, induce apoptosis of abnormal cells, and restore neuronal resilience. Substantial evidence supports their target-specific actions, pathway regulation, systemic protection, and safety for human use. Incorporation of such phytochemicals into fortified and functional foods presents a sustainable, cost-effective approach for prevention and management of global health challenges. Thus, hormetic phytochemicals provide an innovative strategy bridging traditional medicine and modern therapeutics. This review highlights their role in hormetic cellular responses, therapeutic applications, and potential in functional food development.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101204"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative cookies for school meals: nutritional, technological, and sensory potential of crude palm olein (Elaeis guineensis) and cowpea flour [Vigna unguiculata (L.) Walp.]","authors":"Deusdélia Teixeira de Almeida ,&nbsp;Euzélia Lima Souza ,&nbsp;Erislene Silva de Almeida ,&nbsp;Simone Monteiro ,&nbsp;Wagna Piler Carvalho dos Santos ,&nbsp;Agnes Sophia Braga Alves ,&nbsp;Camila Duarte Ferreira Ribeiro ,&nbsp;Lafaiete Almeida Cardoso","doi":"10.1016/j.focha.2026.101240","DOIUrl":"10.1016/j.focha.2026.101240","url":null,"abstract":"<div><div>Micronutrient deficiencies, such as iron deficiency anemia and vitamin A deficiency, remain a concern among children in low- and middle-income countries. Despite the flour fortification policies in Brazil, nutrient bioavailability remains a challenge. Using local, nutrient-rich ingredients, such as crude palm olein (CPOL) and cowpea flour (CF), is a sustainable alternative for the nutritional improvement of school foods. This study aimed to develop and evaluate cookies enriched with CPOL and CF as vehicles for iron and provitamin A delivery during school meals. A 2² full factorial design was used, varying CF (60 or 120 g) and CPOL (25 or 50 g), while the control cookies (C0) contained only wheat flour and butter. Nutritional composition, color, texture, and sensory acceptance were also analyzed. High CF levels increased protein content (13.3–14.7 %) and mineral levels, including iron (31.6–41.2 μg/g), zinc, and magnesium. Carotenoid content ranged from 35.14 to 76.68 μg/g, and the reddish-brown color of the cookies likely resulted from both carotenoid pigments and Maillard reaction products formed during baking. The formulation containing 120 g of CF and 31.25 g of CPOL produced cookies with a crispy texture and high acceptance (score: 7.8). A 30-g serving may provide up to 15.5 % of daily iron and 13.9 % of retinol equivalents for children. These cookies have the potential to be accessible and acceptable fortification options for school feeding programs.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101240"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical composition and antioxidant activity of three wild edible plants from Soro District of Hadiya Zone, Ethiopia","authors":"Mulatu Hankiso ,&nbsp;Ermias Lulekal ,&nbsp;Zemede Asfaw ,&nbsp;Bikila Warkineh ,&nbsp;Paulos Getachew","doi":"10.1016/j.focha.2026.101220","DOIUrl":"10.1016/j.focha.2026.101220","url":null,"abstract":"<div><div>In Ethiopia, wild edible plants (WEPs) are widely consumed. Despite the extensive usage of WEPs in Ethiopia, there have been few investigations on their nutritional composition.This study aimed to investigate the biochemical composition and antioxidants of the most commonly consumed three WEPs, <em>Amaranthus tortuosus, Landolphia buchananii</em>, and <em>Oncoba spinosa</em> in Soro District, Ethiopia<em>.</em> The proximate, mineral, vitamin C, and oxalate of them were determined using the method by AOAC. Anti-nutrients, total phenolic and flavonoids, and antioxidant capacity of the WEPs using standard spectroscopic methods. The highest crude protein content (38 g/100 g) was observed in <em>Amaranthus tortuosus</em>. Other nutrients on dry basis of crude fat, crude fiber, utilizable carbohydrate, gross energy, calcium, iron and zinc, vitamin C were resulted., including anti-nutrients of phytate, oxalate and tannin. <em>O. spinosa</em> has higher anti-nutrient content. The highest phenolic, flavonoid, and vitamin C in <em>L. buchananii</em> fruit. The <em>L. buchananii</em> extract had a comparable IC50 value with ascorbic acid in scavenging 2,2-diphenyl-1-picrylhydrazyl free radical. At 200 μg/ mL, the highest percentage of DPPH inhibition obtained for ascorbic acid. This study indicated, WEPs had more antioxidants than some common popular crops; it suggests that they can be incorporated to make more nutrient-dense and healthy-balanced diets.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101220"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}