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Cowpea is a well-known nutrition rich African leafy vegetable that has potential to sustain food and nutrition insecurity in sub-Saharan Africa. Consumption of cowpea legumes is associated with reduced risk of type 2 diabetes mellitus. Therefore, the present study was designed to evaluate the (i) variation in phenolic metabolites in seven cowpea cultivars (VOP1, VOP2, VOP3, VOP4, VOP5, VOP7, and VOP8 using UHPLC coupled with high resolution Q-TOF-MS technique, (ii) in vitro antioxidant activity using ferric reducing/antioxidant capacity (FRAP) assay (iii) in vitro anti-diabetic effects and (iv) composition of carotenoids and amino acids of theses cowpea cultivars. The results of this study demonstrated that gentisic acid 5-O-glucoside, quercetin 3-(2G-xylosylrutinoside) and Quercetin 3-glucosyl-(1->2)-galactoside were highest in VOP1 VOP4 and VOP5, respectively. High inhibition (>50%) of α-glucosidase and α-amylase activities was shown by the leaf extracts (50 and 25 mg/mL) of VOP1 and VOP4. Cowpea cultivars VOP1 and VOP4 demonstrated the highest gene expression levels of regulation of glucose transporter GLUT4 in C2C12 skeletal muscle cells, similar to insulin. A positive correlation exited between the phenolic components and the inhibitory effect of antidiabetic enzymes and FRAP activity. Cytotoxic effect was not detected in vitro in any cowpea cultivar. Lutein (124.6 mg/100 g) and all-trans-beta-carotene (92.6 mg/100 g) levels were highest in VOP2 and VOP1, respectively. Cowpea cultivars VOP3 and VOP4 showed potential to fulfil the daily requirements of essential amino acids. Thus, based on this information, cowpea (leaves) genotypes/cultivars can be selected and propagated for the further development of supplementary foods or functional food ingredients.

This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p < 0.05) higher than that of the garlic cloves, and was also higher (p < 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p < 0.05) in the cloves compared to the skin samples and higher (p < 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p < 0.05) higher antioxidant capacity and stronger (p < 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly (p < 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

The quality of DNA affects the accuracy and repeatability of quantitative PCR results. Different DNA extraction and purification methods were compared for quantification of Roundup Ready (RR) soybean (event 40-3-2) by real-time PCR. DNA was extracted using cetylmethylammonium bromide (CTAB), DNeasy Plant Mini Kit, and Wizard Magnetic DNA purification system for food. CTAB-extracted DNA was also purified using the Zymo (DNA Clean & Concentrator 25 kit), Qtip 100 (Qiagen Genomic-Tip 100/G), and QIAEX II Gel Extraction Kit. The CTAB extraction method provided the largest amount of DNA, and the Zymo purification kit resulted in the highest percentage of DNA recovery. The Abs260/280 and Abs260/230 ratios were less than the expected values for some of the DNA extraction and purification methods used, indicating the presence of substances that could inhibit PCR reactions. Real-time quantitative PCR results were affected by the DNA extraction and purification methods used. Further purification or dilution of the CTAB DNA was required for successful quantification of RR soybean. Less variability of quantitative PCR results was observed among experiments and replications for DNA extracted and/or purified by CTAB, CTAB+Zymo, CTAB+Qtip 100, and DNeasy methods. Correct and repeatable results for real-time PCR quantification of RR soybean were achieved using CTAB DNA purified with Zymo and Qtip 100 methods.

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Summary Response surface methodology was employed to investigate the effects of common food and digestive tract conditions (pH, temperature, sodium chloride) on the adsorption of polyphenols to cellulose. Major dietary polyphenols selectively bound to cellulose to different extents and exhibited different binding behaviour changes with the environment. Three factors were studied, of which pH (3–7) was found to be the most influential factor, followed by temperature (4–37 °C), while NaCl (0–100 mm) had no significant effect on polyphenol adsorption. Polyphenol adsorption was sensitive to variation in physicochemical parameters: cyanidin‐3‐glucoside > ferulic acid > (+/−)‐catechin. Second‐order polynomial equation was a significant and adequate model to express the interaction relationships between polyphenol adsorption and changes in the binding conditions, as the experimental test values agreed with predicted adsorption values under optimised binding conditions. These findings contribute to knowledge on the mechanism of polyphenol–cellulose interactions, important for both food quality and nutritional value.