Records of Agricultural and Food Chemistry

The seasonal variations are important exogenous factors that cause differences in the chemical properties of the plants. The primary objective of this study was to assess the chemical properties of two Cistus species (Cistus creticus L. and Cistus salviifolius L.), which are widely utilized in the pharmaceutical, food, cosmetic, and veterinary industries, taking into account seasonal variations. The C. creticus and C. salviifolius plant samples were collected during the early flowering, full flowering, and fruit maturity stages. Then, the 50% EtOH extract of each plant was prepared, and their total phenolic and flavonoid contents were determined by the Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. In the early flowering stage period the C. creticus plant’s both total phenol (CC1: 105.695 ± 2.657 mg/g, CC2: 120.260 ± 3.986 mg/g, CC3: 123.739 ± 2.677 mg/g) and the flavonoid (CC1: 8.298 ± 0.481 mg/g, CC2: 10.116± 1.659 mg/g, 11.935 ± 1.120 mg/g) contents were the highest. The C. salviifolius plant’s total phenol content was the highest in the fruit maturity stage period (CS1: 151.565 ± 3.549 mg/g, CS2: 138.304 ± 2.551 mg/g, CS3: 132.652 ± 3.779 mg/g) while the total flavonoid content was the highest in the early flowering stage period (CS1: 10.896 ± 1.179 mg/g, CS2: 10.246 ± 1.196 mg/g, CS3: 9.077 ± 1.981 mg/g). To the best of our knowledge, the current study is the first to demonstrate the effect of seasonal variations on the total phenolic and total flavonoid compounds of C. creticus and C. salviifolius, specifically during the periods when they contained the highest levels.

The phenolic content of the decoction and infusion extracts of Origanum onites from three different locations in Türkiye was evaluated using LC-MS/MS. The antioxidant capacity of the decoction and infusion was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH), β-carotene linoleic acid, and CUPRAC assays. Additionally, the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities of the both extracts of O. onites were investigated. The highest level of rosmarinic acid (935.79 mg/kg), penduletin (743.53 mg/kg), and kaempferol (506.14 mg/kg) were found in the decoction extract of O. onites from Kemer. In addition, Kemer had the highest DPPH free radical scavenging (61.43-75.59%) and lipid peroxidation (59.03-78.99%) activity of all the locations examined. Kazdağı sample had the highest value on the CUPRAC assay (3.83 mmol TR g-1 for decoction and 3.20 mmol TR g-1 for infusion, respectively). The study concludes that a quantitative relationship between phenolic content and antioxidant activity was established, which is important for understanding the role of phenolics in antioxidant activity. The location had an impact on the biological activities of both extracts of O. onites, as well as their phenolic content.

This research explored the quality characteristics of composite flour samples from two varieties of acha (brown and white) fortified with soybean concentrate and breadfruit flour. Acha and soybean concentrate flours were blended (%, w/w) at ratios 100:0, 90:10, 85:15, and 80:20. 5% breadfruit flour was added to each blend as a constant, and 100% of each of the two varieties of acha flour containing 5% breadfruit flour were used as the control samples. Proximate composition of the flours and their blends, and sensory evaluations of the swallow produced from the blends were determined. The replicated experimental data were analyzed using Analysis of Variance at a 0.05 level of significance and Pearson correlation coefficient at a 0.05 level of significance, employing one-way ANOVA. The results of the proximate compositions of the flours showed that protein concentrate recorded the highest values for moisture, ash, and protein. Breadfruit flour recorded the highest values for fibre, fat, and energy value. Brown acha flour had the least fat and protein, while white acha flour had the least ash and fibre. Significant (p < 0.05) increases in ash, fibre, fat, and protein contents, and decreases in carbohydrate content, were recorded in the flour blends with increasing concentrations of soybean protein concentrate and decreasing concentrations of acha flours. Overall, a blend of 80% white acha flour, 20% soybean concentrate, and 5% breadfruit flour showed a better proximate composition in terms of ash, fibre, fat, and protein than others. White acha variety recorded the highest values in aroma and texture. The sensory attributes were all above 5 for all the parameters studied, which indicates that they were acceptable to a reasonable degree to the panelists. The overall quality of the composite flour samples indicates that they are suitable for use in infant food formulations, baking, and the production of other food products.

The Indian Himalayan Region (IHR) is known for its distinct flora and fauna. Many aromatic plants from IHR are used in food preservation, as ingredients in food items, and in folk herbal medicines, and their fragrance is used to improve mood and relieve depression. In continuation with this, essential oils (EOs) of five selected aromatic plants from Dronagiri hills of Uttaranchal (India) were analysed by gas chromatography (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Volatile oil of Tanacetum nubigenum Wall. contained β-eudesmol and isobornyl propionate as major compounds, Pleurospermum angelicoides (DC.) Klotzsch was found to contain p-cymene, camphene and α-asarone as major compounds; Rhododendron anthopogon D. Don was found rich in α-pinene, whereas germacrene-D and limonene were the major components of Selinum wallichianum (DC.) Raizada & Saxena, and Juniperus wallichiana Brandis were rich in β-pinene, sabinene, and α-pinene. Four out of five plant species were found to be rich in monoterpenoids, while one was noted for its abundance of oxygenated sesquiterpenoids. Tanacetum nubigenum, Pleurospermum angelicoides, and Selinum wallichianum are identified as chemotypes, while Juniperus wallichiana exhibits a composition similar to that previously reported. Several essential oils (EOs) derived from various traditional plants have demonstrated enhanced antimicrobial and antioxidant properties. They have also successfully extended the shelf lives of cereal products and improved the standard of food safety. Without compromising the quality, the main classes of essential oils (EOs), such as terpenes and aromatic volatile chemicals are crucial for food safety. Essential oils investigated may be used as alternative preservatives to extend the shelf life of grains and cereals, owing to their various properties, including antibacterial and antioxidant effects.