In this study, an ecofriendly and economically viable waste management approach have been attempted towards the biosynthesis of agriculturally important nanoparticles from jarosite waste. Aspergillus terreus strain J4...In this study, an ecofriendly and economically viable waste management approach have been attempted towards the biosynthesis of agriculturally important nanoparticles from jarosite waste. Aspergillus terreus strain J4 isolated from jarosite（waste from Debari Zinc Smelter,Udaipur, India）, showed good leaching efficiency along with nanoparticles（NPs） formation under ambient conditions. Fourier-transform infrared spectroscopy（FT-IR） and transmission electron microscopy（TEM） confirmed the formation of NPs. Energy dispersive X-ray spectroscopy（EDX analysis） showed strong signals for zinc, iron, calcium and magnesium,with these materials being leached out. TEM analysis and high resolution transmission electron microscopy（HRTEM） showed semi-quasi spherical particles having average size of 10‐50 nm. Thus, a novel biomethodology was developed using fungal cell-free extract for bioleaching and subsequently nanoconversion of the waste materials into nanostructured form. These biosynthesized nanoparticles were tested for their efficacy on seed emergence activity of wheat（Triticum aestivum） seeds and showed enhanced growth at concentration of 20 ppm. These nanomaterials are expected to enhance plant growth properties and being targeted as additives in soil fertility and crop productivity enhancement.展开更多
Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consu...Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consumed.The pulp of five Australian grown grapes–Dawn Seedless(DS),Calmeria(CG),Golden Globe(GG),Menindee Seedless(MS),and Thompson Seedless(TS)will be qualitatively and quantitatively analysed for its phenolic composition and antioxidant capacity.The general trend followed:GG>TS>MS>DS>CG,and the phenolic content of the pulp also presented a significant positive correlation with the antioxidant capacity.GG revealing the highest levels of TPC(4.31±0.11 mg GAE/g)and TFC(0.48±0.09 mg QE/g)while TS were highest in TTC(0.94±0.12 mg CE/g).Similarly,GG exhibited higher antioxidant capacity in DPPH(5.84±0.17 mg AAE/g),FRAP(4.91±0.14 mg AAE/g),and TAC(6.78±0.12 mg AAE/g),while TS revealed highest radical scavenging ability for ABTS(4.56±0.19 mg AAE/g).The LC-ESI-QTOF-MS/MS tentatively identified 78 phenolic compounds consisting of flavonoids(36),phenolic acids(31),lignans(3),stilbenes(1),and other polyphenols(7)in five grapes samples.Ten most abundant fruit-based targeted polyphenols were quantified.GG had a higher phenolic concentration in HPLC-PDA quantification,particularly for phenolic acids(gallic acid and chlorogenic acid)and flavonoids(kaempferol).Our study provides relatively adequate information on grape pulp's phenolic content and antioxidant capacity,providing confidence and research prospects to promote grape pulp use in different food,pharmaceutical and supplement industries,and even influencing grape cultivation.展开更多
Coffee is one of the most prevalent and functional beverages around world owing to its rich content of bioactive compounds.Phenolic compounds and alkaloids are two primary groups of bioactive compounds in coffee beans...Coffee is one of the most prevalent and functional beverages around world owing to its rich content of bioactive compounds.Phenolic compounds and alkaloids are two primary groups of bioactive compounds in coffee beans,which have been proven healthy benefits in regular and suitable daily consumption.They have been recognized as protective factors,especially phenolic compounds,to perform high antioxidant capacities and potential to relieve the occurrence of chronic diseases and partial cancer.The content and composition of bioactive and anti-nutritional compounds in coffee beans can be mainly influenced by variety,processing and storage conditions.The cultivar of Arabica coffee beans(C.arabica)exhibits lower content of phenolic compounds but similar anti-nutritional substances with the comparison to Robusta(C.canephora).Comparing to green coffee beans,reasonable roasting contributes to the improvement of phenolic content and its total antioxidant activity because of the liberation of bound phenolic compounds and the generation of novel compounds with antioxidant activity.Over intensive roasting will not only decrease the number of bioactive compounds within the coffee beans but also stimulate the generation of endogenous anti-nutritional compounds,which consequently reduce the coffee nutritional value.The fluctuations of moisture content during storage would be the primary reason of the changes in the content of bioactive compounds.Phenolic compounds in coffee beans perform outstanding bioaccessibility but relatively lower absorption efficiency because of the combination with other molecules.Suitable roasting would improve the bioavailability of bioactive compounds.The interaction between phenolic compounds and proteins would also influence the bioavailability and bioactivity of bioactive compounds and final nutritional value after consumption.展开更多
Pumpkin(Cucurbita moschata)is consumed worldwide with a diverse array of phytochemicals,including phenolics,that have therapeutic properties such as anti-inflammatory,antibacterial,antioxidant,and neuroprotective effe...Pumpkin(Cucurbita moschata)is consumed worldwide with a diverse array of phytochemicals,including phenolics,that have therapeutic properties such as anti-inflammatory,antibacterial,antioxidant,and neuroprotective effects.Nevertheless,detailed information on polyphenol content in pumpkin processing is still limited.Therefore,the present work aimed to investigate the changes in polyphenol content and their antioxidant potential during pumpkin processing,followed by their comprehensive characterization and quantification using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS)and high-performance liquid chromatography-photodiode array(HPLC-PDA).The antioxidant results showed that pumpkins’seeds and skins(PSS)contained the highest total phenolic content(TPC,0.39 mg gallic acid equivalent mg/g)and total antioxidant capacity(TAC,0.35 mg ascorbic acid equivalent mg/g),respectively.However,separated pumpkin puree(SPP)had a higher total condensed tannins content(TCT,0.15 mg catechin equivalent mg/g).The LC-ESI-QTOF-MS/MS tentatively identified a total of 23 phenolic compounds present in the five pumpkin samples.Through HPLC-PDA quantification,the most abundant phenolic compounds were epicatechin(6.645μg/g)and catechin(6.146μg/g)detected in PSS.The comprehensive characterization and quantification of phenolics in processed pumpkins indicate the importance of pumpkins as a promising source of polyphenols with antioxidant properties.This study provides supportive information on the utilization of pumpkin phenolics in the food,pharmacological,and nutraceutical industries.展开更多
文摘In this study, an ecofriendly and economically viable waste management approach have been attempted towards the biosynthesis of agriculturally important nanoparticles from jarosite waste. Aspergillus terreus strain J4 isolated from jarosite（waste from Debari Zinc Smelter,Udaipur, India）, showed good leaching efficiency along with nanoparticles（NPs） formation under ambient conditions. Fourier-transform infrared spectroscopy（FT-IR） and transmission electron microscopy（TEM） confirmed the formation of NPs. Energy dispersive X-ray spectroscopy（EDX analysis） showed strong signals for zinc, iron, calcium and magnesium,with these materials being leached out. TEM analysis and high resolution transmission electron microscopy（HRTEM） showed semi-quasi spherical particles having average size of 10‐50 nm. Thus, a novel biomethodology was developed using fungal cell-free extract for bioleaching and subsequently nanoconversion of the waste materials into nanostructured form. These biosynthesized nanoparticles were tested for their efficacy on seed emergence activity of wheat（Triticum aestivum） seeds and showed enhanced growth at concentration of 20 ppm. These nanomaterials are expected to enhance plant growth properties and being targeted as additives in soil fertility and crop productivity enhancement.
文摘Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consumed.The pulp of five Australian grown grapes–Dawn Seedless(DS),Calmeria(CG),Golden Globe(GG),Menindee Seedless(MS),and Thompson Seedless(TS)will be qualitatively and quantitatively analysed for its phenolic composition and antioxidant capacity.The general trend followed:GG>TS>MS>DS>CG,and the phenolic content of the pulp also presented a significant positive correlation with the antioxidant capacity.GG revealing the highest levels of TPC(4.31±0.11 mg GAE/g)and TFC(0.48±0.09 mg QE/g)while TS were highest in TTC(0.94±0.12 mg CE/g).Similarly,GG exhibited higher antioxidant capacity in DPPH(5.84±0.17 mg AAE/g),FRAP(4.91±0.14 mg AAE/g),and TAC(6.78±0.12 mg AAE/g),while TS revealed highest radical scavenging ability for ABTS(4.56±0.19 mg AAE/g).The LC-ESI-QTOF-MS/MS tentatively identified 78 phenolic compounds consisting of flavonoids(36),phenolic acids(31),lignans(3),stilbenes(1),and other polyphenols(7)in five grapes samples.Ten most abundant fruit-based targeted polyphenols were quantified.GG had a higher phenolic concentration in HPLC-PDA quantification,particularly for phenolic acids(gallic acid and chlorogenic acid)and flavonoids(kaempferol).Our study provides relatively adequate information on grape pulp's phenolic content and antioxidant capacity,providing confidence and research prospects to promote grape pulp use in different food,pharmaceutical and supplement industries,and even influencing grape cultivation.
基金This research was funded by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)the“Faculty Research Initiative Funds(Grant No.UoM-19/20)”“Richard WS Nicholas Agricultural Science Scholarship(Grant No.UoM-20/21)”funded by the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.
文摘Coffee is one of the most prevalent and functional beverages around world owing to its rich content of bioactive compounds.Phenolic compounds and alkaloids are two primary groups of bioactive compounds in coffee beans,which have been proven healthy benefits in regular and suitable daily consumption.They have been recognized as protective factors,especially phenolic compounds,to perform high antioxidant capacities and potential to relieve the occurrence of chronic diseases and partial cancer.The content and composition of bioactive and anti-nutritional compounds in coffee beans can be mainly influenced by variety,processing and storage conditions.The cultivar of Arabica coffee beans(C.arabica)exhibits lower content of phenolic compounds but similar anti-nutritional substances with the comparison to Robusta(C.canephora).Comparing to green coffee beans,reasonable roasting contributes to the improvement of phenolic content and its total antioxidant activity because of the liberation of bound phenolic compounds and the generation of novel compounds with antioxidant activity.Over intensive roasting will not only decrease the number of bioactive compounds within the coffee beans but also stimulate the generation of endogenous anti-nutritional compounds,which consequently reduce the coffee nutritional value.The fluctuations of moisture content during storage would be the primary reason of the changes in the content of bioactive compounds.Phenolic compounds in coffee beans perform outstanding bioaccessibility but relatively lower absorption efficiency because of the combination with other molecules.Suitable roasting would improve the bioavailability of bioactive compounds.The interaction between phenolic compounds and proteins would also influence the bioavailability and bioactivity of bioactive compounds and final nutritional value after consumption.
基金Ezy Chef Pty Ltd,Australia under the project theme of“In vitro digestion model for plant proteinsblended food product analysis”and supported by the AusIndustry Entrepreneurs’Programme“Innovation Connections Grant(TCG00175)”+2 种基金Also,supported by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)“Collaborative Research Development Grant(Grant No.UoM-21/23)”the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.Dr Hafiz Suleria is the recipient of an“Australian Research Council-Discovery Early Career Award”(ARC-DECRA-DE220100055)funded by the Australian Government.
文摘Pumpkin(Cucurbita moschata)is consumed worldwide with a diverse array of phytochemicals,including phenolics,that have therapeutic properties such as anti-inflammatory,antibacterial,antioxidant,and neuroprotective effects.Nevertheless,detailed information on polyphenol content in pumpkin processing is still limited.Therefore,the present work aimed to investigate the changes in polyphenol content and their antioxidant potential during pumpkin processing,followed by their comprehensive characterization and quantification using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS)and high-performance liquid chromatography-photodiode array(HPLC-PDA).The antioxidant results showed that pumpkins’seeds and skins(PSS)contained the highest total phenolic content(TPC,0.39 mg gallic acid equivalent mg/g)and total antioxidant capacity(TAC,0.35 mg ascorbic acid equivalent mg/g),respectively.However,separated pumpkin puree(SPP)had a higher total condensed tannins content(TCT,0.15 mg catechin equivalent mg/g).The LC-ESI-QTOF-MS/MS tentatively identified a total of 23 phenolic compounds present in the five pumpkin samples.Through HPLC-PDA quantification,the most abundant phenolic compounds were epicatechin(6.645μg/g)and catechin(6.146μg/g)detected in PSS.The comprehensive characterization and quantification of phenolics in processed pumpkins indicate the importance of pumpkins as a promising source of polyphenols with antioxidant properties.This study provides supportive information on the utilization of pumpkin phenolics in the food,pharmacological,and nutraceutical industries.
