The irradiation process extends the cereal grain storage period, but also affects their chemical composition and antioxidants properties. The aim of this study was to analyze the effect of gamma irradiation on the content of total polyphenols, flavonoids, and tannins as well as the quantitative and qualitative profile of polyphenols in rye grains. The potential antioxidant capacity was also evaluated. The irradiation process resulted in an average increase of 10&#x0025; of the total phenolic content as compared to the raw material, with each of the analyzed varieties reacting in different manners. The amount of tannins increased after irradiation at a constant level regardless of the applied gamma ray doses in the all analyzed rye grain varieties. The antiradical and antioxidant activity of rye grains after the irradiation process did not change or was reduced.

Dorota Gumul

Wiktor Berski

The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains

Passiflora edulis Flavicarpa, Passiflora edulis Sims, and Passiflora ligularis Juss are Colombian fruits (passion fruits) of important exportation value. They act efficiently as antioxidants, antifungal, and antimicrobial compounds due to their high polyphenol content. Polyphenols can be quantified by the Folin-Ciocalteu (F-C) reaction. Food matrices, solvent polarity, and several different reacting conditions are critical for the optimum extraction and quantification of polyphenols. Chromatographic identification and quantitation are satisfactory with access to a vast number of reference standards considering the availability of abundant phenolic compounds in crude extracts. The purpose of this study was to evaluate alternatives and specific F-C reacting conditions aiming at determining the highest total phenolic content (TPC) in three Colombian Passifloras. Among optimum reacting conditions, reduced reaction time and diluted alkali conditions yielded desirable positive results highlighting lower working time and minimum reagent waste production. For higher extraction yield, acetone 70&#x0025; was the best solvent to capture more phenolics from the seedless pulp of these Colombian passion fruits.

Juan C. Carmona-Hernandez

Gonzalo Taborda-Ocampo

Clara H. Gonz&#x00E1;lez-Correa

Folin-Ciocalteu Reaction Alternatives for Higher Polyphenol Quantitation in Colombian Passion Fruits

Enhydra fluctuans, a popular vegetable in Bangladesh, is used in folk medicine to treat diseases of the nervous system. The objective of this study was to investigate the phytochemical profile and cholinesterase inhibitory and antioxidant potential of the extracts of E. fluctuans. Among the four tested extracts, the chloroform extract was found to exert the highest inhibition against both the acetylcholinesterase and butyrylcholinesterase enzymes with the IC50 (concentration required for 50&#x0025; inhibition) values of 83.90&#x2009;&#x03BC;g/mL and 48.14&#x2009;&#x03BC;g/mL, respectively. Likewise, the chloroform extract showed the highest radical scavenging activity and reducing power. In DPPH radical scavenging assay, the IC50 value was found to be 113.27&#x2009;&#x03BC;g/mL, and in reducing power assay, the absorbance was found to be 1.916 at a concentration of 50&#x2009;&#x03BC;g/mL. Phytochemical analyses revealed that the chloroform extract contained 19.16&#x2009;mg gallic acid equivalent (GAE)/g extract of phenolics and 41.84&#x2009;mg catechin equivalent (CE)/g extract of flavonoids, which appeared to be the highest among the extracts. A significant correlation was observed between phenolic content and butyrylcholinesterase inhibition and antioxidant activity, while a moderate correlation was seen between flavonoid content and cholinesterase inhibition and antioxidant activity. These findings suggest that E. fluctuans is a natural source of cholinesterase inhibitors and antioxidants, which could be utilized as functional foods for Alzheimer&#x2019;s disease management.

Simin Shabnam Lopa

Md. Yusuf Al-Amin

Md. Kamrul Hasan

Md. Salim Ahammed

KM Monirul Islam

A. H. M. Khurshid Alam

Toshihisa Tanaka

Md. Golam Sadik

Phytochemical Analysis and Cholinesterase Inhibitory and Antioxidant Activities of Enhydra fluctuans Relevant in the Management of Alzheimer&#x2019;s Disease

Kefir drink is one of the most important probiotic products, which is made using kefir microorganisms in fermenting the milk. Numerous investigation have been accomplished in the field of the therapeutic property of probiotic products. In the present study, we assessed the cytotoxic effect of kefir on the rate of growth and increase of glioblastoma cancer cell as the most severe form of brain tumors. In this experimental study, we used a U87 cancer cell line (glioblastoma). The interaction between cancer cells and different concentrations of kefir drink and supernatants at 24 and 48 hours was considered. The cell cytotoxicity of kefir and sedimentation of cell lysate and extract of kefir was assessed using the MTT test after 24 and 48 hours. The result of the MTT test, treatment of the cells with the 48-hour fermented drink, demonstrated the most cell cytotoxicity in comparison with the control group. Results showed that the toxicity effect in all groups was dose-dependent, and by increasing the concentration, cell survival decreased noticeably. The results indicated that the supernatant of fermented kefir drink as a probiotic product has more toxicity and lethality effect on the glioblastoma cancer cell. This product can be utilized as a replacement or a complementary therapy of cancer.

Arghavan Fatahi

Neda Soleimani

Parviz Afrough

Anticancer Activity of Kefir on Glioblastoma Cancer Cell as a New Treatment

About this journal

International Journal of Food Science publishes research in all areas of food science. It is a multidisciplinary journal and includes research on enhancing shelf life, food deterioration, food engineering, food handling, food processing and similar.

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Chief Editor, Giorgia Spigno, is a Professor of Food Science and Technology at Università Cattolica del Sacro Cuore. Her research focuses on the valorisation of agro-food waste, food product development, and food packaging.

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International Journal of Food Science - Table of contents 2021

International Journal of Food Science | Hindawi

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International Journal of Food Science publishes research in all areas of food science. It is a multidisciplinary journal and includes research on enhancing shelf life, food deterioration, food engineering, food handling, food processing and similar.

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International Journal of Food Science