Food chemistry advances最新文献

{"title":"Investigation of chemical constituents, antioxidant, anti-inflammatory and nutritional properties of oil of Persea americana (Avocado) seeds","authors":"Uchechi Bliss Onyedikachi ,&nbsp;Chukwuebuka Callistus Nkwocha ,&nbsp;Emmanuel Ejiofor ,&nbsp;Chukwu Charles Nnanna","doi":"10.1016/j.focha.2024.100770","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100770","url":null,"abstract":"<div><p>This study investigated the phytochemical composition, in vitro antioxidant, and anti-inflammatory properties of the oil of <em>Persea americana</em> seeds (OPAS). The flavonoid and total phenol compositions were quantified using standard colorimetric methods; the antioxidant potentials of the seed were determined using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, while the anti-inflammatory potentials were investigated using membrane stabilization (hypotonicity) and heat-induced hemolysis of human red blood cells (HRBC) assays. In addition, gas chromatography-mass spectrometry (GC–MS) analysis was employed to characterize the phytochemicals in the oil. The nutritional indices (atherogenic index, thrombogenic index, and polyene index) were also calculated. Results indicated high total phenolic and flavonoid contents (25.78 ± 0.68 mg gallic acid equivalent per gram (GAE/g) and 72.69 ± 1.11 mg quercetin equivalent per 100 mg (QE/100 mg), respectively). The oil of <em>P. americana</em> seeds showed dose-dependent (25–400 μg/mL) antioxidant and anti-inflammatory activities compared to the standard agents used (olive oil and ascorbic acid). The GC–MS analysis showed the presence of fatty acids including tetradecanoic acid (33.33 %), 9, 12-octadecadienoic acid, methyl ester (20.12 %), n-hexadecenoic acid (7.07 %), and oleic acid (11.60 %). Nutritional indices showed that OPAS had a very low polyunsaturated/saturated (PUFA/SFA) ratio (0.45), hypocholesterolemic/hypercholesterolemic (0.26), but high atherogenicity index (IA) (4.13) and thrombogenicity index IT (9.47) values. The beneficial potentials of OPAS revealed in this study suggest that it can be harnessed as a potent antioxidant and anti-inflammatory agent in phytomedicine. However, the nutritional quality and culinary suitability of OPAS with different oils require further study.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100770"},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001667/pdfft?md5=06deea232afeb456cdc0d6f43a34ae71&pid=1-s2.0-S2772753X24001667-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141596691","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}

{"title":"Talinum triangulare (Jacq.) Willd: A review of its traditional uses, phytochemistry, and pharmacology along with network pharmacology analysis of its components and targets","authors":"Dipankar Barman ,&nbsp;K Nusalu Puro ,&nbsp;Jyoti Lakshmi Hati Boruah ,&nbsp;Deepak Kumar ,&nbsp;Kalyani Medhi ,&nbsp;Bhaskar Mazumder ,&nbsp;Rinku Baishya","doi":"10.1016/j.focha.2024.100768","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100768","url":null,"abstract":"<div><p><em>Talinum triangulare</em> (water leaf) is an important herbaceous vegetable with medicinal importance. It has been used in traditional medicine for the management of diabetes, cancer, stroke, obesity, and measles. Popularly considered a weed, it is an unconventional food plant (UFP) with many nutritional and socio-economic potentials that needs to be rescued for invasive farming. The plant is a reservoir of various phytoconstituents belonging to flavonoids and lignans, alkaloids, and benzoic acid derivatives, which are known for their wide range of pharmacological effects. There is tremendous therapeutic potential in this cosmopolitan leafy vegetable plant, which has antidiabetic, antioxidative, hepatoprotective, and anticancer activity, along with a plethora of other pharmacological activities. This article reviews the traditional uses, phytochemistry, and pharmacology aspects of this underutilized food plant based on an extensive literature search which was available from 1976 to 2024 using a variety of electronic search engines. A network pharmacology-based approach was used for validation of the traditional claims as well as for exploring its therapeutic potential against diabetes for future research directions. This review intends to sensitize the scientific community to further research on this promising plant to bring it to commercial utilization as well as broaden the scope of this underutilized food plant.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100768"},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001643/pdfft?md5=c98ceca4cdd97bf07802e5280c28f2d2&pid=1-s2.0-S2772753X24001643-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539591","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}

{"title":"Biosynthesis, antimicrobial and in vitro antiproliferative activities of silver/silver chloride nanoparticles from mixed fruit extracts of Capsicum frutescens and Tamarindus indica","authors":"Ramim Hasan Naim ,&nbsp;Md． Belal Uddin ,&nbsp;Syed Rashel Kabir ,&nbsp;A． K． M． Asaduzzaman ,&nbsp;Ranajit Kumar Shaha ,&nbsp;Imtiaj Hasan","doi":"10.1016/j.focha.2024.100773","DOIUrl":"10.1016/j.focha.2024.100773","url":null,"abstract":"<div><p>Silver/silver chloride nanoparticles were formed by treating mixed extracts of <em>Capsicum frutescens</em> and <em>Tamarindus indica</em> (CT) with 5 mM AgNO₃ in sunlight for 120 min, which was confirmed by a UV–visible spectrophotometer as a comparatively sharp peak was observed at 465 nm. Crystalline properties of Ag/AgCl-NPs were examined through X-ray diffraction method. The nearly spherical shape of Ag/AgCl-NPs was confirmed by scanning electron microscopy and the average size of particle was approximately 72.2 nm. The existence of elemental Ag was assessed with an energy-dispersive spectrometer whereas two major functional groups as capping agents were obtained using Fourier transform infrared spectroscopy. The CT extract-mediated Ag/AgCl-NPs showed moderate toxicity determined against brine shrimp nauplii with an LD₅₀ value of 177.9 μg/mL. The nanoparticles showed 92.6 % growth-suppressive activity against <em>S. aureus,</em> 81.1 % against <em>S. boydii,</em> 60.3 % against <em>S. dysenteriae,</em> and 50 % against <em>E. coli</em> at the concentration of 50 µg/mL in disc diffusion assay. The recorded free radical scavenging activities of Ag/AgCl-NPs were 55.79 % at 60 µg/mL for DPPH and 64.93 % at 100 µg/mL for ABTS. MTT colorimetric assay confirmed the antiproliferative activity of Ag/AgCl nanoparticles against EAC and MCF-7 cells (42.7 % and 47.4 %) at concentrations of 50 µg/mL and 128 µg/mL, respectively.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100773"},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001692/pdfft?md5=0e1b5882fa9d3c726c5d0c489def8193&pid=1-s2.0-S2772753X24001692-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141707604","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}

{"title":"Characterization of collagen and its hydrolysate from southern bluefin tuna skin and their potencies as DPP-IV inhibitors","authors":"Erwina Safitri ,&nbsp;Olivia H. Kuziel ,&nbsp;Takeshi Nagai ,&nbsp;Masataka Saito","doi":"10.1016/j.focha.2024.100774","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100774","url":null,"abstract":"<div><p>Collagen-derived peptides have been gaining interest due to their potential to act as DPP-IV inhibitors, which are considered to have antidiabetic effects. This study focused on extracting type I collagen from discarded southern bluefin tuna skin, confirming its structure and properties, and then measuring the ability of its hydrolysates to act as DPP-IV inhibitors. First, type I collagen was purified from southern bluefin tuna skin, and the constituent subunit was found to contain the α3(I) chain. Next, enzymatic hydrolysates were prepared, and their DPP-IV inhibitory activity measurements were examined and compared. Collagenase hydrolysate showed the highest DPP-IV inhibitory activity (71.8 ± 0.3 %), and considering digestive degradation, collagenase-pepsin-trypsin hydrolysate was prepared and separated into fractions via anion exchange chromatography, cartridge column, and HPLC. Notably, the 70 % methanol eluted fraction separated via cartridge column was found to have an IC₅₀ of 0.26 ± 0.01 mg/ml. Subsequently, a novel peptide GPSGGGYDV with the highest DPP-IV inhibitory activity (IC₅₀ value 82±0.0 µM) was purified from this fraction and found to be a competitive inhibitor of DPP-IV. This is the first study to investigate the DPP-IV inhibitory potential of type I collagen hydrolysate from southern bluefin tuna.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100774"},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001709/pdfft?md5=2bcd37fb4e816c5380162fca51d4585b&pid=1-s2.0-S2772753X24001709-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141607315","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}

{"title":"The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk","authors":"Samin Rafi Azari ,&nbsp;Mohammad Hojjatoleslamy ,&nbsp;Zeinab E. Mousavi ,&nbsp;Hossein Kiani ,&nbsp;Sayed Mohammad Ali Jalali","doi":"10.1016/j.focha.2024.100757","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100757","url":null,"abstract":"<div><p>Conjugated Linoleic Acid (CLA) is known for their positive impact on reducing various diseases, including cardiovascular diseases and blood lipid levels. This study aims to produce enriched buttermilk with stable physicochemical properties via complex coacervation. To address the inherent instability of oils in liquid systems, microcapsules were prepared using sodium alginate and xanthan gum, with optimization achieved through the response surface method (RSM). The buttermilk, enriched at optimal levels of 0 %, 0.04 %, 0.07 %, and 0.1 %, was then incubated at 48 °C for 42 days. Under the optimized conditions, the choice and quantity of gums used for enrichment significantly influenced the properties of the enriched buttermilk. A decrease in pH, along with an increase in acidity, led to enhanced viscosity in the buttermilk. The flow behavior of the buttermilk exhibited pseudoplastic characteristics. Enrichment caused an increase in particle size, with only minimal changes in odor, taste, and color parameters, while the buttermilk remained free from protein agglutinates. Chromatography results showed an increase in unsaturated fatty acids after enrichment. In summary, this study demonstrates the feasibility of producing nutritionally enriched buttermilk with high stability and desirable sensory characteristics. The recommended concentrations for enrichment are 0.04 % and 0.07 %.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100757"},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001539/pdfft?md5=9210742fb658d72d5e125eccd0a471c1&pid=1-s2.0-S2772753X24001539-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539592","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}

{"title":"Exploring the significance of protein concentrate: A review on sources, extraction methods, and applications","authors":"Adiba Fatima ,&nbsp;Poornima Singh ,&nbsp;Vinay Kumar Pandey ,&nbsp;Rahul Singh ,&nbsp;Sarvesh Rustagi","doi":"10.1016/j.focha.2024.100771","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100771","url":null,"abstract":"<div><p>Proteins are usually composed of carbon, nitrogen, hydrogen, oxygen, and sulfur, resulting in too many amino acid molecules with interlinked peptide bonds. A careful analysis of other protein-rich choices is required because of the depletion of conventional protein resources and the need to meet the dietary demands of the increasing global population. The prime motive for creating concentrates and isolates from a protein source is to increase the concentration of proteins by removing non-protein constituents, allowing the use of a lower amount of protein for food formulation to provide specific nutritional and functional properties. Protein concentrates are a possible alternative that come from a range of sources, including dairy products, plants, and insects. Their extraction strategies, which range from conventional solvent extraction to cutting-edge approaches, such as membrane separation and enzyme-assisted procedures, provide opportunities to maximize yield, maintain nutritional value, and reduce environmental impact. These concentrates are used in the food sector to improve dietary profiles, formulate functional foods, and meet growing demand for plant-based and alternative protein sources. This review advances our understanding of this crucial element in the search for nutrient-dense and sustainable protein sources by clarifying their origins, extraction techniques, and uses.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100771"},"PeriodicalIF":0.0,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001679/pdfft?md5=304203dd9009383860ce8dd05ff5463e&pid=1-s2.0-S2772753X24001679-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141596689","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}

{"title":"Sustainable gelatin-based packaging with nanoemulsified chilli seed oil for enhancing poultry meat preservation: An eco-friendly approach","authors":"Jahangir A Rather ,&nbsp;Gurkirat Kaur ,&nbsp;Irshad A Shah ,&nbsp;Darakshan Majid ,&nbsp;Hilal A Makroo ,&nbsp;B.N. Dar","doi":"10.1016/j.focha.2024.100761","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100761","url":null,"abstract":"<div><p>Utilizing poultry feet, a typically underutilized by-product, we extracted gelatin to fabricate environmentally friendly packaging pouches for the shelf life enhancement of fresh chicken breast cubes. The incorporation of chilli seed oil nanoemulsions, characterized by their particle sizes (61-127 nm) and zeta potential values (-18 to -28 mV), not only contributed to the pouches' structural integrity but also imparted antimicrobial properties. These pouches demonstrated reduced UV light transmittance and controlled color changes in packaged chicken breast cubes, compared to the control samples. Significantly, the pouch-packaged samples exhibited slower pH increase, reduced weight loss (16.2-20.4%), and lower TBARS values, indicative of delayed lipid oxidation and spoilage. Microbiological assessments revealed that the packaged samples effectively restrained microbial growth, staying within safety limits for E. coli and total plate counts, unlike the control samples which exceeded these thresholds. Textural analysis further showed better preservation of the meat's consistency within the pouches. This investigation not only highlights the valorization of food industry by-products in developing sustainable packaging solutions but also emphasizes the efficiency of developed packaging pouches in enhancing shelf-life of fresh poultry meat cubes, thus resonating with the contemporary needs of food processing technologies and consumer acceptance.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100761"},"PeriodicalIF":0.0,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001576/pdfft?md5=ce44a3fb3e3c317484b5b2ca81e808bb&pid=1-s2.0-S2772753X24001576-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486290","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}

{"title":"Designing Plant-Based Smart Food Packaging Solutions for Prolonging Consumable Life of Perishable Foods","authors":"Marzieh Baneshi ,&nbsp;Alberta N.A. Aryee ,&nbsp;Marcia English ,&nbsp;Martin Mkandawire","doi":"10.1016/j.focha.2024.100769","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100769","url":null,"abstract":"<div><p>Concerns about the environmental and health impacts of plastics have driven the search for alternatives to petroleum-based food packaging materials. Simultaneously, the food packaging industry is making rapid progress in developing smart packaging technologies that extend the shelf life and freshness of perishable foods. Among the alternatives, plant-based packaging materials are gaining prominence because of their high environmental, health, and economical properties. However, the advancement in smart packing technologies has mainly involved petroleum-based plastics. Consequently, it is imminent that these smart technologies should be geared toward emerging plant-based packing materials. Hence, this perspective article explores the potential, opportunities, and challenges in designing smart packing materials using plant-based materials like protein, cellophane, and other bio-polymeric plastics. Specifically, we explore how the plant-based platform for smart food packing for prolonging the consumable life of perishable food products can be achieved without losing the desirable properties exhibited by petroleum-based plastic platforms.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100769"},"PeriodicalIF":0.0,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001655/pdfft?md5=a3898591b8fb4329dc4a0268f10bf616&pid=1-s2.0-S2772753X24001655-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141596690","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}

{"title":"Effect of heating and pH on hydroxymethylfurfural content, diastase and invertase activity of Dalbergia honey using response surface methodology","authors":"Rajni Kamboj ,&nbsp;Rubrinder Singh Sandhu ,&nbsp;Vikas Nanda","doi":"10.1016/j.focha.2024.100766","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100766","url":null,"abstract":"<div><p>The current study explored the botanical origin of Dalbergia (<em>Dalbergia sissoo</em>) honey source using melissopalynology. The 20 runs in triplicate were evaluated using the composite central rotatable design (CCRD) for the analysis of effect of heating (45–55 ºC), pH (4.8–5.8) and time (5–15 min) on attributes features like hydroxymethylfurfural (HMF) content, diastase &amp; invertase activity of Dalbergia honey with Response Surface Method (RSM). A significant effect of process variables on three responses has btabeen observed from the statistical data. The amount of HMF content increased at higher temperature and pH. However, the diastase activity can be well monitored in the increased temperature. The invertase activity of honey was significantly (P &lt; 0.0001) reduced for every pH value from 4.8 to 5.8. The results attained when heating beyond 49 ºC as well as a higher pH with prolonged time could alter HMF content, diastase and invertase activity, which may deteriorate the grade of honey.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100766"},"PeriodicalIF":0.0,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X2400162X/pdfft?md5=7788e2bebe9e7adef431a3a56ac1020a&pid=1-s2.0-S2772753X2400162X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486291","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}

{"title":"Protective effect and antioxidative efficacy of Moringa stenopetala leaf extract in BV-2 microglial cell","authors":"Stephen Adeniyi Adefegha ,&nbsp;Vitor Mostardeiro ,&nbsp;Vera Maria Morsch ,&nbsp;Ademir F. Morel ,&nbsp;Ivana Beatrice Manica Da Cruz ,&nbsp;Sabrina Somacal ,&nbsp;Ganiyu Oboh ,&nbsp;Maria Rosa Chitolina Schetinger","doi":"10.1016/j.focha.2024.100767","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100767","url":null,"abstract":"<div><p><em>Moringa stenopetala</em> is often consumed as food and used in folkloric medicine for the management of several diseases including neurodegenerative diseases. This study investigated the protective effect and antioxidant efficacy of aqueous extract of <em>Moringa stenopetala</em> in BV-2 microglial cells. Aqueous extracts of <em>M. stenopetala</em> were prepared, lyophilized and reconstituted in 0.5% dimethylsulphoxide (DMSO). Cells were treated with <em>M. stenopetala</em> extracts (0.1–100 µg/ml) for cell viability assay and nitric oxide (NO) production tests. However, <em>M. stenopetala</em> extract (50 µg/ml) was used in the treatment of cells for the determination of protein carbonyl content and reactive oxygen species (ROS) level. Incubation of BV-2 microglia cell with <em>M. stenopetala</em> extract maintained cell viability, diminished NO and ROS levels, and reduced protein carbonyl contents. Chlorogenic acid, rutin, kaempferol and quercetin derivatives were the main phenolic compounds identified in <em>M. stenopetala</em> leaf extract. In conclusion, this study suggests that <em>M. stenopetala</em> extract is rich in antioxidant and contains bioactive neuroprotective agents.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100767"},"PeriodicalIF":0.0,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001631/pdfft?md5=74cfff0fc34cf43f9ce535b20f5edd96&pid=1-s2.0-S2772753X24001631-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486292","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}