The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae
Functional Foods in Health and Disease,
Год журнала:
2024,
Номер
14(3), С. 208 - 218
Опубликована: Март 29, 2024
Background:
Bakery
products
are
one
of
the
most
widely
consumed
in
world,
but
they
have
very
low
nutritional
value
and
a
short
shelf
life.
Unconventional
flour
can
be
used
to
address
these
issues.
They
contain
vitamins,
minerals,
polyphenols
that
significantly
increase
final
product.
It
is
known
phenolic
compounds
beneficial
effect
on
human
body,
preventing
various
diseases,
inactivating
free
radicals,
also
suppressing
growth
pathogenic
microorganisms
develop
bakery
products.
Despite
advantages,
unconventional
types
specific
biochemical
composition
negatively
affect
course
technological
process.
One
important
stages
production
fermentation.
Earlier
studies
shown
adsorbed
by
yeast,
high
concentrations
reduce
viability
yeast
cells.
Objective:
To
study
influence
flavonoid
contained
from
green
buckwheat,
flax,
grape,
dogwood
seeds
fermentative
activity
S.
cerevisiae
yeast.
achieve
this
goal,
it
was
necessary
determine
total
amount
substances
grape
seeds,
flax
flour,
individual
The
common
polyphenolic
all
three
were
selected
for
–
rutin,
gallic
acid,
tannin.
Methods:
fermentation
assessed
measuring
carbon
dioxide
release
during
fermentation,
with
samples
prepared
using
varying
seeds.
Ethanol
extraction
raw
materials
conducted
60%
ethyl
alcohol,
followed
spectrophotometric
determination
content.
Rutin,
tannin,
acid
defined
titration
methods.
Results:
found
contains
highest
compared
other
namely:
1352
milligrams
acid/100
grams
227
rutin/100
respectively.
lowest
buckwheat
350
109
addition
tested
positively
affects
bread
increasing
1.5-2
times
control
sample.
CO2
released
when
Studies
showed
tannin
flour.
Individual
positive
process
release.
adding
120
mg
rutin
per
1
gram
which
2
higher
than
values
relative
noted
introduction
shortened
lag
phase
increased
logarithmic
phase.
intense
first
hours.
Conclusion:
A
promising
direction
use
baking.
Since
does
not
negative
source
extend
life
In
addition,
additional
consumption
diet
has
health.
Keywords:
seed
flaxseed
activity,
Язык: Английский
Identification of bioactive compounds in hydro-alcoholic extract of cinnamon by GC-MS analysis and evaluation of its in-vitro anti-gastric cancer potential
Bioactive Compounds in Health and Disease - Online ISSN 2574-0334 Print ISSN 2769-2426,
Год журнала:
2024,
Номер
7(5), С. 265 - 273
Опубликована: Май 27, 2024
Background:
Despite
the
availability
of
various
treatment
methods
for
gastric
cancer,
herbal
medicine
remains
a
promising
candidate.
This
study
aimed
to
identify
bioactive
compounds
in
hydroalcoholic
extract
(CHE)
cinnamon
(Cinnamomum
zeylanicum)
using
gas
chromatography-mass
spectrometry
(GC-MS)
analysis.
Objectives:
To
phytochemical
constituents
from
zeylanicum).
Methods:
The
CHE
was
tested
cytotoxicity
against
normal
human
epithelium
cell
line
(GES‐1)
and
gastric
adenocarcinoma
(AGS)
as
model
cancer.
Results:
analysis
revealed
six
main
phytochemical
CHE,
with
cinnamaldehyde
being
predominant
compound.
showed
potent
AGS
at
concentrations
ranging
100-600
μg/mL,
significantly
reducing
the
viability
these
cancerous
cells
20.88%
compared
control
group
(p<0.05).
In
contrast,
did
not
affect
GES‐1
cells.
Conclusion:
findings
obtained
suggest
avenue
finding
new
anticancer
chemotherapeutic
agents
cancer.
Keywords:
anticancer;
compounds;
cinnamon;
Язык: Английский