No abstract

No abstract

The purpose of this study was to extract phenolics from lemon balm followed by microencapsulation with spray drying. The optimum extraction conditions were 100°C for the temperature and 120 min for the time with TPC of 6,365 mg GAE/100 g and ABTS radical scavenging activity of 9,196 mg TEAC/100 g. Lemon balm extracts were spray dried using three different air inlet temperatures (130°C, 165°C, and 200°C) of which 165°C was provided better scores than the other points in terms of microencapsulation yield (65.9%), microencapsulation efficiency (99.4%), dry matter (98.3%), and water activity (0.160). The inlet air temperatures had an insignificant (p > .05) effect on the antioxidant capacity of the microcapsules. Phenolic acids in lemon balm were slightly affected by the extraction and spray drying conditions. However, extraction followed by spray drying resulted in significant loss in the amount of volatiles such as geranial, neral, citronellal, and caryophyllene. Practical applications Hot water extracts of the medicinal and aromatic plants are consumed as herbal tea across the world and their biological activity varies depending on the extraction conditions. Furthermore, bioactive compounds are sensitive to environmental conditions when the compounds dissolved in water. The conditions necessary for the effective extraction of bioactive compounds are specific to the target plant and it is a problem for the consumer. Optimization of extraction conditions of lemon balm phenolics could provide useful information for the consumer and food industry. The production of phenolic microcapsules (instant soluble tea) from lemon balm could facilitate herbal tea preparation and reduce the preparation time.

No abstract

No abstract

No abstract

In this study, the physicochemical, functional, and antimicrobial properties of pepper seed oil (PSO) were determined. PSO was subjected to differential scanning calorimeter (DSC), fatty acid composition, carotenoid, capsaicin, and tocopherol analyses. LC-ESI-MS/MS and NMR were used to characterize and quantify phytochemicals. Resveratrol, luteolin, and 4-hydroxycinnamic acid were the principal phenolics in PSO. A high concentration of unsaturated fatty acids (85.3%), especially linoleic acid (73.7%) is present in PSO. Capsaicin, dihydrocapsaicin, α-tocopherol, δ-tocopherol, zeaxanthin, and capsanthin were determined in PSO at concentrations of 762.92, 725.73, 62.40, 643.23, 29.51, 16.83 ppm, respectively. PSO displayed inhibitory activity against α-glucosidase rather than α-amylase. The antimicrobial activity of PSO was tested against Escherichia coli, Staphylococcus aureus subsp. aureus, Aspergillus brasiliensis and Candida albicans. The antimicrobial potential of PSO was expressed as minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibition zone (IZ) diameter. Polyunsaturated fatty acid, capsaicin, carotenoid, tocopherol, resveratrol contents; the antioxidant, α-glucosidase inhibitory and antimicrobial activities of PSO indicated its nutritional value and health promoting nature for the well-being of humans.

Phenolics and essential oil of peppermint were obtained by pressurized hot water extraction (PHWE). The best extraction conditions were found to be 130°C for temperature, 10 min for extraction time, and 3 cycles for extraction number. There were no statistically significant differences between 130 and 160°C in terms of essential oil content. Total phenolic contents (TPC) of the extracts were higher at 160°C than that of 130°C. However, further HPLC analysis of the extracts revealed that hydrolysis and/or decomposition of phenolics were observed in the extracts obtained at 160°C. The main phenolic of peppermint was determined as eriocitrin by HPLC-DAD, while menthol was the dominant component in essential oil fraction of peppermint by GC-FID. The present study demonstrated that PHWE was a suitable technique for simultaneous extraction of phenolics and essential oil from peppermint. The technique might be used as an analytical extraction tool for determination of phenolics and essential oil. Moreover, the extracts of PHWE could directly be evaluated for the enrichment of liquid food formulations or be transformed into solid form by suitable techniques such as spray drying for easy storage and subsequent enrichment of food products.