Obesity is one of the most prevalent non-communicable diseases and is interlinked with incidences of various diseases. By modulating lifestyle and food quality, obesity can be preventable. The present study investigated the ability of a novel functional beverage based on orange juice and beetroot leaf and stem juice in preventing obesity-associated health issues. To achieve this purpose, we determined the nutritive value of juices and tested their ability to prevent the effect of a high-fat diet on a rat model. Adding leaf and stem juice to orange juice increased the total soluble solids/total titratable acidity ratio, which reflects the high acceptability of the blends, and enhanced their nutritive value. All minerals increased in the blends by increasing the leaf and stem juice percentage. Copper was detected only in the juices containing 10–20% leaf and stem juice (0.01–0.11 mg/100 g). Total flavonoids and betalain increased in the blends, reaching 142.02 µg/mL and 1680 µg/mL, respectively. The mixing process synergized the blends’ radicals scavenging activity. The synergic antioxidant effect of orange enriched with 20% leaf and stem juice attenuated the oxidative stress induced by the high-fat diet by recovering catalase and glutathione peroxidase values. It also enhanced liver enzymes and lipid profile. Consequently, enriching orange with leaf and stem juice results in a functional and nutritious beverage that protects against obesity and its associated health issues.
Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and grape (PGG) leaves water extract (1:1:1) and examined its ability to retard the rancidity of soybean oil during accelerated storage at 65 °C for 30 days. To achieve this, we evaluated the oxidative stability of soybean oil enriched with PGG extract at 200, 400, and 800 ppm. We also compared the effect of PGG extract with butylated hydroxytoluene (BHT) (400/100 ppm) with that of only BHT (200 ppm). We observed that 8.19 and 1.78 µg/mL of the extract could scavenge 50% of DPPH• and ABTS•, respectively, indicating its enhanced antioxidant activity. Enriching soyabean oil with the extract at 800 ppm improved its oxidative stability by reducing the acid value to 1.71 mg/g and the total oxidation to 99.87 compared to 2.27 mg/g and 150.32 in the raw oil, respectively. Moreover, PGG-800 ppm inhibited oxidation by 46.07%. Similarly, PGG-400 ppm reinforced BHT (100 ppm) to provide oxidative stability as BHT (p > 0.05), with TOTOX values of 87.93 and 79.23, respectively. PGG-800 ppm and PGG/BHT mix potently inhibited the transformation of polyunsaturated fatty acids into saturated ones. Therefore, the PGG extract might be an efficient substitute for BHT (partially or totally) during industrial processes.
Olive tree is one of the most important fruit trees because of its content of many potentially bioactive compounds and represent waste products from olive harvest and pruning of olive trees. However, the content of these compounds can differ between cultivars. The aim of the current study was to evaluate the antioxidant, antimicrobial and anti-inflammatory properties of three olive leaves cultivars (Picual, Shemlali and Tofahy) commonly cultivated in Egypt. Furthermore, determine their cytotoxicity for safety use in food applications. Three olive leaves cultivars were extracted with water and yield of extract was determined in each cultivar, the antioxidant activities, antiinflammatory, cytotoxic and antimicrobial activity of 7 pathogenic bacteria, 1 yeast and 2 fungi species were determined. Of all the extracts tested, Picual had the highest content of each of phenolic (TPC) and flavonoid (114.79±4.19 µg GAE/mg,118.69±2.07 µg CE/g extract, respectively) and exhibited strong antioxidant potential in scavenging DPPH. Antibacterial potential method was against Escherichia coli ATCC25922, Escherichia coli BA12296, Klebsiella pneumonia ATCC12296, Salmonella spp., Staphylococcus aureus EMCC1351, Streptococcus mutans EMCC1815, Bacillus cereus EMCC1006, Clostridium perfringensEMCC1574. Antifungal activities of: Aspergillus niger EMCC72, Aspergillus parasiticus EMCC886T and Candida albicans EMCC15, were evaluated and the minimum inhibitory concentration (MIC) of all cultivars values for bacteria and yeast ranged from 12.5 to 100 mg/ml. The extracts from Picual, Tofahy and Shemlali of 5µg/ml had the highest antiinflammatory effect. Cytotoxicity results indicated high safety use of the three olive leaves cultivars. The results confirmed convenient and safe use of extracts of three olive leaves cultivars as natural antimicrobial and antioxidant.
IntroductionAdequate protein and antioxidant intake are crucial for everyone, particularly athletes, to promote muscle performance and prevent muscle damage. Whey proteins are high-quality proteins with high digestibility and bioavailability; beetroot peels are an abundant antioxidant source.MethodsThe present study was designated to develop a functional beverage based on mixing whey protein isolate (5%) with different concentrations of beetroot peel water extract (1, 2.5, and 5%) and flavored with strawberries puree (5%). In addition, we examined the stability of the physicochemical parameters and the bioactive components of the beverages during cold storage (4°C) for 14 days.Results and discussionWhey protein isolates enriched the juices with stable protein content during the storage (4.65–4.69%). Besides, the extract revealed a concentration-dependent effect on the bioactive components, the antioxidant activity, and the microbial load of the juices; it distinguished the fresh juices by high betalains and nitrate content, 87.31–106.44 mg/L and 94.29–112.59 mg/L, respectively. Beverages with 2.5% peel extract (T2) had the preferable sensory attributes compared to control and other treatments. On day 0, phenolics and flavonoids increased in T2 by 44 and 31% compared to the control, which elevated the scavenging activity of the juice (T2) (P < 0.05). At the end of the storage period (14 days), phenolics and flavonoids of T2 recorded their lowest values, 26.23 and 21.75 mg/mL, respectively. However, they stood higher than phenolics (22.21 mg/mL) (p < 0.05) and flavonoids (18.36 mg/mL) (p > 0.05) of control. Similarly, betalains degraded by 45% to reach 47.46 mg/L in T2, which reduced the redness (a*) and increased the yellowness (b*) values.ConclusionConsequently, whey/strawberry/beetroot peel (5: 5: 2.5 w/v/w) in d.H2O is a functional beverage that provides the body with a high-quality protein and a considerable amount of antioxidants.
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