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Fortification of food with iron is considered to be an effective approach to counter the global health problem caused by iron deficiency. However, reactivity of iron with the catechol moiety of food phenolics leads to discolouration and impairs bioavailability. in this study, we investigated the interplay between intrinsic and extrinsic factors on food discolouration caused by iron-catechol complexation. to this end, a three-level fractional factorial design was implemented. Absorbance spectra were analysed using statistical methods, including pcA, HcA, and AnoVA. furthermore, a direct link between absorbance spectra and stoichiometry of the iron-catechol complexes was confirmed by ESI-Q-TOF-MS. All statistical methods confirm that the main effects affecting discolouration were type of iron salt, pH, and temperature. Additionally, several two-way interactions, such as type of iron salt × pH, pH × temperature, and type of iron salt × concentration significantly affected iron-catechol complexation. Our findings provide insight into iron-phenolic complexation-mediated discolouration, and facilitate the design of iron-fortified foods.

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Stilbenoids are a class of secondary metabolites with a stilbene backbone that can be produced by peanut (Arachis hypogaea) as defence metabolites. Six monomeric prenylated stilbenoids, including the compound arachidin-6 (4), were isolated from extracts of fungus-elicited peanuts (Arachis hypogaea) using preparative liquid chromatography. Their structures were confirmed by MS n , HRMS and NMR spectroscopy and their antibacterial activity was evaluated against methicillin-resistant Staphylococcus aureus (MRSA). Similarly to other phenolic compounds, prenylated derivatives of stilbenoids were more active than their non-prenylated precursors piceatannol, resveratrol, and pinosylvin. Chiricanine A (6), a chain-prenylated pinosylvin derivative, was the most potent compound tested, with a minimum inhibitory concentration (MIC) of 12.5 µg mL-1. Arachidin-6 (4), a ring-prenylated piceatannol derivative, had moderate potency (MIC 50-75 µg mL-1). In conclusion, prenylated stilbenoids represent a group of potential natural antibacterials which show promising activity against MRSA. Highlights  New stilbenoid: arachidin-6, a ring-prenylated piceatannol derivative.  Antibacterial activity of purified prenylated stilbenoids assessed against MRSA.  Chiricanine A (MIC 12.5 µg mL-1) and other stilbenoids are active against MRSA.

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