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Start date: 2020Subject: search.filters.subject.Phenols

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    Comparative efficiency of extraction techniques for bioactive compounds in Cinnamomum zeylanicum
    (Elsevier Ltd, 2025-11-30) Culas MS; Kaur L; Popovich DG; Rashidinejad A
    Cinnamomum zeylanicum is a plant well-known for its antioxidant-rich bioactives. This study assessed its total phenolic (TPC) and flavonoid contents (TFC), antioxidant activity, and key bioactives (cinnamaldehyde, eugenol, and cinnamic acid) using two extraction methods: accelerated solvent extraction (ASE) and ultrasonic-assisted extraction (UAE), with solvents including ethanol, methanol, acetone, and water. ASE with 50 % ethanol yielded the highest TPC (6.83 ± 0.31 mg GAE/g), TFC (0.50 ± 0.01 mg QE/g), cinnamaldehyde (19.33 ± 0.002 mg/g), eugenol (10.57 ± 0.03 mg/g), and cinnamic acid (0.18 ± 0.004 mg/g), making it superior to UAE. However, UAE with 50 % ethanol showed the strongest antioxidant activity via ABTS (IC50 = 3.26 μg/mL), while antioxidant activity showed no significant differences. A strong correlation (R = 0.81) between TPC and TFC in ASE extracts indicated that flavonoids are major contributors. This study addresses a research gap by systematically comparing UAE and ASE for extracting key bioactives from Cinnamomum zeylanicum in optimising its bioactive recovery for application in functional foods.
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    Terroir Dynamics: Impact of Vineyard and Canopy Treatment with Chitosan on Anthocyanins, Phenolics, and Volatile and Sensory Profiles of Pinot Noir Wines from South Tyrol
    (MDPI (Basel, Switzerland), 2024-04-23) Tchouakeu Betnga PF; Poggesi S; Darnal A; Longo E; Rudari E; Boselli E; Rolle L
    The effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statistical analysis was applied to identify the most relevant compounds associated with the variability in phenolics and anthocyanins (analyzed by UHPLC-MS), volatile components (HS-SPME-GCxGC-ToF/MS), and basic enological parameters. A clear separation of low-altitude wines (350 m.a.s.l.), which had a high concentration of most of the identified volatile compounds, compared to high-altitude wines (800 and 1050-1150 m.a.s.l.) was pointed out. Low altitude minimized the concentration of the most significant anthocyanins in wines from a valley bottom, presumably due to reduced sun exposure. Wines obtained from chitosan-treated canopies, and, more particularly, those subjected to multiple treatments per year showed a higher amount of the main non-volatile phenolics and were sensorially described as having "unpleasant flavors" and "odors", which might suggest that grape metabolism is slightly altered compared to untreated grapevines. Thus, optimization of the treatment with chitosan should be further investigated.
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    Onco-Preventive and Chemo-Protective Effects of Apple Bioactive Compounds
    (MDPI (Basel, Switzerland), 2021-11) Nezbedova L; McGhie T; Christensen M; Heyes J; Nasef NA; Mehta S
    Cancer is one of the leading causes of death globally. Epidemiological studies have strongly linked a diet high in fruits to a lower incidence of cancer. Furthermore, extensive research shows that secondary plant metabolites known as phytochemicals, which are commonly found in fruits, have onco-preventive and chemo-protective effects. Apple is a commonly consumed fruit worldwide that is available all year round and is a rich source of phytochemicals. In this review, we summarize the association of apple consumption with cancer incidence based on findings from epidemiological and cohort studies. We further provide a comprehensive review of the main phytochemical patterns observed in apples and their bioavailability after consumption. Finally, we report on the latest findings from in vitro and in vivo studies highlighting some of the key molecular mechanisms targeted by apple phytochemicals in relation to inhibiting multiple ‘hallmarks of cancer’ that are important in the progression of cancer.