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Plants, including pumpkins (Cucurbita spp.), are an interesting source of nutrients and bioactives with various health benefits. In this research, carotenoid extracts obtained from the pulp of eight pumpkin varieties, belonging to the C. moschata and C. maxima species, were tested for cytotoxicity on SH-SY5Y neuroblastoma cells. The results showed that pumpkin bioactives exert a cytotoxic action against the tested cells, in particular Butternut extract at a 100 µM (53.69 µg/mL) concentration after 24 h of treatment and Mantovana extract at 50 µM (26.84 µg/mL) after 48 h. Moreover, the carotenoid extracts also showed interesting in vitro antioxidant activity, evaluated by ABTS and ORAC assays. To fully characterize the qualitative and quantitative profile of carotenoids in the tested extracts, a high-performance chromatographic technique was performed, revealing that pumpkin pulp carotenoids were mainly represented by ß-carotene, mono- and di-esterified hydroxy- and epoxy-carotenoids. Moreover, the carotenoid dataset was also useful for discriminating samples from two different species. In conclusion, the results of the present study highlight the potential anti-cancer activity of pumpkin carotenoid extracts and the possibility of using them as chemotherapeutic adjuvants.

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In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The influence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract laden-cookies was evaluated. The optimum structure, morphology, and thermal properties of cellulose were obtained after geminating tiger nuts for 72 h. Adding cellulose to the dough stabilized the total phenolic, flavonoid, and protein contents and radical scavenging activity during the baking operation. The addition of 2% cellulose generally enhanced the hydration, pasting, and viscoelastic properties of the dough. However, 5% cellulose negatively affected the highlighted properties, culminating in poorer textural and sensory properties of the cookies produced therefrom. Germination could be effective in modifying the properties of cellulose from tiger nuts; thus, enhancing its application in the production of a functional cookie. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05972-8.

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The development of functional foods is a viable alternative for the prevention of numerous diseases. However, the food industry faces significant challenges in producing functional foods based on probiotics due to their high sensitivity to various processing and gastrointestinal tract conditions. This study aimed to evaluate the effect of the operational conditions during the extrusion encapsulation process using vibrating technology on the viability of Lactobacillus fermentum K73, a lactic acid bacterium with hypocholesterolemia probiotic potential. An optimal experimental design approach was employed to produce sweet whey-sodium alginate (SW-SA) beads with high bacterial content and good morphological characteristics. In this study, the effects of frequency, voltage, and pumping rate were optimized for a 300 µm nozzle. The microspheres were characterized using RAMAN spectroscopy, scanning electron microscopy, and confocal laser scanning microscopy. The optimal conditions for bead production were found: 70 Hz, 250 V, and 20 mL/min with a final cell count of 8.43 Log10 (CFU/mL). The mean particle diameter was 620 ± 5.3 µm, and the experimental encapsulation yield was 94.3 ± 0.8%. The INFOGEST model was used to evaluate the survival of probiotic beads under gastrointestinal tract conditions. Upon exposure to in vitro conditions of oral, gastric, and intestinal phases, the encapsulated viability of L. fermentum was 7.6 Log10 (CFU/mL) using the optimal encapsulation parameters, which significantly improved the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells.

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In the food industry, functional ingredients derived from active substances of natural sources and microbiological resources are gaining acceptance and demand due to their beneficial health properties. However, the inherent instability of these constituents poses a challenge in utilizing their functional properties. Microencapsulation with dietary fibre as wall material technology offers a promising solution, providing convenient manipulability and effective safeguarding of encapsulated substances. This paper presents a comprehensive overview of the current state of research on dietary fibre-based microcapsules in food processing. It examines their functional attributes, the preparation technology, and their applications within the food industry. Furthermore, the constraints associated with industrial production are discussed, as well as potential future developments. This article offers researchers a reference point and a theoretical basis for the selection of innovative food ingredients, the high-value utilisation of dietary fibre, and the design of conservation strategies for functional substances in food production.

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The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10-4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.

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Polyphenol-rich Aronia fruits have great potential as a functional food with anti-inflammatory, hypolipidemic, and hypoglycemic biologic activities. However, clinical intervention trials investigating the impact of Aronia fruit consumption on human health are limited. A randomized, controlled, double-blinded, parallel intervention trial was conducted using 14 human subjects who ingested either 0 mL or 100 mL of Aronia juice daily for 30 days. Anthropometric measurements, fasting, and postprandial measures of glucose and lipid metabolism and inflammation, 16S rRNA fecal microbial composition data, and mass spectrometry-acquired serum and fecal metabolomic data were collected before and after the intervention period. Data were analyzed using general linear models, ANOVA, and t-tests. Daily consumption of Aronia prevented a rise in cholesterol levels (ß = -0.50, p = 0.03) and reduced postprandial glucose (ß = -3.03, p < 0.01). No difference in microbial community composition by condition was identified at any taxonomic level, but a decrease (ß = -18.2, p = 0.04) in microbial richness with Aronia was detected. Serum and fecal metabolomic profiles indicated shifts associated with central carbon and lipid metabolism and decreases in pro-inflammatory metabolites. Our study further informs the development of polyphenol-based dietary strategies to lower metabolic disease risk.

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The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (p ≤ 0.05) decrease in moisture and protein contents, whereas no significant difference was found in fat and ash contents. The increased incorporation of FDAP resulted in decreased pH, cooking loss, lightness, redness, and yellowness in turkey sausages, whereas an increase in total phenolic content, fiber content, ABTS, and DPPH values was observed. FDAP, as a low-cost source of valuable phenolic content, strongly inhibited microorganism growth during the storage of turkey sausages. The sensory scores of turkey sausages containing 3% FDAP for other sensory traits, such as flavor, texture, juiciness, tenderness, and overall acceptability, were comparable to those of the control. Scores for sensory attributes declined significantly with a further increase in FDAP in turkey sausages. It is concluded that turkey sausages with very good acceptability can be prepared by incorporating freeze-dried apple pomace each at a 3% level.

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As a protein extracted from soybeans, soy protein isolate (SPI) may undergo the Maillard reaction (MR) with co-existing saccharides during the processing of soy-containing foods, potentially altering its structural and functional properties. This work aimed to investigate the effect of mono- and polysaccharides on the structure and functional properties of SPI during MR. The study found that compared to oat ß-glucan, the reaction rate between SPI and D-galactose was faster, leading to a higher degree of glycosylation in the SPI-galactose conjugate. D-galactose and oat ß-glucan showed different influences on the secondary structure of SPI and the microenvironment of its hydrophobic amino acids. These structural variations subsequently impact a variety of the properties of the SPI conjugates. The SPI-galactose conjugate exhibited superior solubility, surface hydrophobicity, and viscosity. Meanwhile, the SPI-galactose conjugate possessed better emulsifying stability, capability to produce foam, and stability of foam than the SPI-ß-glucan conjugate. Interestingly, the SPI-ß-glucan conjugate, despite its lower viscosity, showed stronger hypoglycemic activity, potentially due to the inherent activity of oat ß-glucan. The SPI-galactose conjugate exhibited superior antioxidant properties due to its higher content of hydroxyl groups on its molecules. These results showed that the type of saccharides had significant influences on the SPI during MR.

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Edible basidiomycetes are highly active in the oxidative decomposition and polymerisation of polyphenols, and soybeans contain large amounts of isoflavones, which are polyphenol glycosides. Isoflavone aglycones exhibit weak estrogenic activities. In this study, we investigated the isoflavone content, polyphenol production, antioxidant activity and ergothioneine (EGT) content of soybeans fermented by Pleurotus cornucopiae and Pleurotus ostreatus. Isoflavone glycosides, which were abundant in unfermented soybeans, decreased, and aglycones increased on day 10 of culture in both edible basidiomycete-fermented soybeans. The total maximum polyphenol content in soybeans fermented by both mushrooms were approximately 4 times higher on day 30 to 40 of culture, than that of unfermented soybeans. P. cornucopiae-fermented soybeans showed maximum antioxidant activity on day 20 of culture, and this was approximately 6.1 times higher than that of unfermented soybeans. EGT was not detected in unfermented soybeans, whereas both fermented soybeans showed a maximum EGT content on day 20 of culture, which was especially high in P. cornucopiae-fermented soybeans. The antioxidant activity and EGT of P. cornucopiae-fermented soybeans were higher than those of P. ostreatus, suggesting that EGT was responsible for the increase in the antioxidant activity of P. cornucopiae-fermented soybeans.

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As chronic inflammation and oxidative stress cause various diseases in the human body, this study aimed to develop functional materials to prevent inflammation and oxidative stress. This study investigated the biological function and components of Terminalia catappa L. extract prepared using its leaves and branches (TCE). TCE was determined using ultraperformance liquid chromatographyquadrupole-time-of-flight mass spectrometry. Using RAW 264.7 mouse macrophages, inhibitory effects of the identified compounds on nitric oxide (NO) and reactive oxygen species (ROS) generation were analyzed. Therefore, α-punicalagin was selected as an active compound with the highest content (986.6 ± 68.4 µg/g) and physiological activity. TCE exhibited an inhibitory effect on lipopolysaccharide (LPS)-induced inflammatory markers, including NO, inducible nitric oxide synthase, and inflammatory cytokines without exerting cytotoxicity. Moreover, TCE prevented excessive ROS production mediated by LPS and upregulated hemeoxygenase-1 expression via the nuclear translocation of nuclear factor erythroid 2-related factor 2. Interestingly, TCE prevented LPS-induced mitochondrial membrane potential loss, mitochondrial ROS production, and dynaminrelated protein 1 phosphorylation (serine 616), a marker of abnormal mitochondrial fission. Furthermore, TCE considerably repressed the activation of LPS-induced mitogen-activated protein kinase pathway. Thus, TCE is a promising anti-inflammatory and antioxidant pharmaceutical or nutraceutical, as demonstrated via mitochondrial dysfunction and cellular signaling pathway regulation.

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Banana fruit is a highly consumed and widely cultivated world food crop that generates plenty of waste globally. In this work, the phytochemical, nutritional, scavenging and therapeutic potentials of banana peel (BP) extracts were compared before and after fermentation. Halophilic fungi (Alternaria alternata, Pleosporaceae spp., Fusarium culmorum) were used in fermentation media designated as fermented banana peel FBP1, FBP2, and FBP3, respectively. Phytochemical coumarins, terpenoids, tannins, saponins, quinones, flavonoids, alkaloids, carbohydrates, proteins and steroids were found in all extracts while anthraquinone was identified in BP extracts only. Fermented extracts showed less quantity of Carbohydrate, compared to BP (477.1 ± 28.93 mg/g). Fermentation influenced the protein concentration as FBP1 showed a maximum protein of 56.9 ± 8.91 mg/g. Decreased quantities of Total Phenolic Contents (TPC), Total Flavonoid contents (TFC), and Vitamin C were noted in fermented products. The BP contained TPC (18 ± 2.59 mg GAE/g), TFC (20.5 ± 2.11 mg QE/g), carotenoid (1.03 ± 0.19 mg/g) and vitamin C (33.46 ± 2.63 mg/L). For BP, high antioxidant activity was observed, IC50 values of DPPH scavenging and FRAP assay were 2.01 ± 0.06 mg/mL and 12.81 ± 0.03 mg/mL, respectively. All the extracts were potentially active against the Salmonella typhi, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli BP extract showed high antibacterial activity than the fermented products. Among all the above, S. aureus showed high sensitivity to BP and FBP2 with 26.33 ± 2.49 and 26.33 ± 0.97 mm zone of inhibition and S. typhi was highly inhibited by BP and FBP1 with 26.26 ± 1.77 and 26.66 ± 2.63 mm. BP was highly active against K. pneumoniae and P. aeruginosa with 31.33 ± 1.74 and 32.33 ± 1.59 mm zone of inhibition and E. coli was sensitive to FBP2 with 25.7 ± 2.33 mm zone, respectively. The BP extract possessed potent antifungal activity against Mucor mucedo (84 %), Aspergillus niger (72 %) and Aspergillus flavus (83 %), which was higher than the fermented products. The antileishmanial assay was undertaken for all extracts against promastigotes of Leishmania major, BP showed good activity IC50 = 0.763 ± 0.01 mg/g. In the anti-inflammatory assays the BP showed lowest IC50 values by protein denaturing (0.612 ± 0.01), proteinase inhibitory (0.502 ± 0.01) and blood hemolysis assay (0.515 ± 0.01 mg/g). The minimum concentration indicated that BP was highly potent in response to antileishmanial and inflammation activity.

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The aim of this study was to extract water-soluble dietary fibers (WSDFskin), pectin (PECskin), and xyloglucan (XGskin) from hazelnut skin and to determine their impacts on colonic microbiota and metabolic function. WSDFskin, PECskin, and XGskin were extracted by water, acid, and alkali treatments, respectively. Monosaccharide analysis revealed WSDFskin and PECskin were dominated by uronic acids, while the XGskin was found to contain xyloglucan- and pectin-associated sugars. In vitro fecal fermentation analysis showed that WSDFskin, PECskin, and XGskin are fermented to different microbial short-chain fatty acid profiles by identical microbiota. 16S rRNA sequencing demonstrated that PECskin promoted Faecalibacterium prausnitzii and Lachnospiraceae related operational taxonomic units (OTUs), which are recognized as beneficial members of the human gut, whereas WSDFskin and XGskin stimulated Bacteroides OTUs. Interestingly, increased abundances of F. prausnitzii and Lachnospiraceae OTUs in PECskin were higher than those in commercially available pectin. Finally, PECskin and XGskin were tested in a biscuit model and the results showed that either PECskin or XGskin can be incorporated into biscuit formulations without impacting physical, textural, and sensory properties of the final product. Overall, our results demonstrated that hazelnut skin, an industrial byproduct, can be utilized for the production of functional dietary fibers, especially pectin, to improve colonic health.

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Wheat bran is a significant byproduct of wheat flour milling and is enriched with dietary fiber. Arabinoxylan (AX), the major constituent of dietary fiber, plays a crucial role in the nutrition and processing of cereal food. This review comprehensively focuses on AX as a functional additive, specifically addressing its fractionation methods, structural characteristics, techno-functionality, and interactions with dough components. Structural features such as molecular weight (Mw), branching degree, and ferulic acid (FA) content significantly influence the functionality of AX, affecting gluten protein and starch characteristics during cereal food processing. Specifically, studies have shown that AX with optimum Mw and FA levels improved dough rheology and gas retention during bread-making. Furthermore, the solubility of AX varies across wheat bran fractions, with soluble AX fractions demonstrating notable dough-improving properties. By integrating structural complexity with functional properties, this review highlights the promising applications of wheat bran AX as a sustainable, functional dough additive.

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The Andean kañihua seed (Chenopodium pallidicaule Aellen) is widely used as an ancestral nutraceutical with great industrial potential and is a little-researched seed. It has high biological and nutritional value due to its protein content of 15-19 %, optimal balance of essential amino acids, essential fatty acids, mineral content, vitamins, and non-bitter saponin content. It is a potential source of peptides with different pharmacological activities such as antimicrobials, antioxidants, antihypertensives, and antidiabetics, among others. It has been a functional food in the Altiplano of Peru and Bolivia since the time of the Incas (between the 12th and 16th centuries) and is a functional food proposal for the world. In this bibliographic review, we present a detailed scientific description of the botanical characteristics, genetics, phytochemical composition, bioactives, and nutritional value. The potential uses at an industrial, medical, pharmacological, and biotechnological level and current advances in scientific research on the kañihua seed. In addition, it is an alternative grain to guarantee food security in terms of quantity, quality, and opportunity.

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In recent years, the term "postbiotics" has become increasingly popular in food microbiology, food science, and commercial products. This importance has been raised due to the safety issues associated with live bacterial cells. Postbiotics are defined as bioactive substances of probiotics. It confers unique health-promoting functions with its chemical structure, safe profile, and long shelf life. Meanwhile, postbiotics nanoparticles (postbiotics-NPs) can be considered novel postbiotic delivery systems to deliver bioactive components with health benefits and therapeutic aims, promote the shelf-life of food products, and develop novel functional foods. The present scientific literature shows that nanotechnology approaches are not yet mature enough to be used in postbiotic delivery systems. For all of that, the potential applications of postbiotics-NPs in the food industry and biomedical fields will be a new trend in the future.

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Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO2), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts.

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Curcumin is a natural polyphenolic compound extracted from turmeric with antibacterial, antioxidant, antitumor, preventive and therapeutic neurological disorders and a variety of bioactivities, which is widely used in the field of food and medicine. However, the drawbacks of curcumin such as poor aqueous solubility and stability have limited the practical application of curcumin. To overcome these defects and enhance its functional properties, various nanoscale systems (liposomes, polymer nanoparticles, protein nanoparticles, solid lipid nanoparticles, metal nanoparticles, etc) have been extensively employed for curcumin encapsulation and delivery. Despite the rapid development of curcumin nanoformulations, there is a lack of comprehensive reviews on their preparation and properties. This review provides an overview of the construction of curcumin nano-delivery systems, mechanisms of action, nanocarrier preparation methods and the applications of curcumin nanocarriers in the food and pharmaceutical fields to provide a theoretical basis and technological support for the efficient bio-utilization, product development and early clinical application of curcumin.

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Introduction: Air pollution, allergens, and bacterial infections are major contributors to pathological respiratory disorders worldwide. CKD-497, derived from the rhizome of Atractylodes japonica and the fruits of Schisandra chinensis, is known for its ability to relieve cough and facilitate phlegm expectoration. However, its protective action against allergic asthma and fine dust-induced lung inflammation, along with its underlying mechanisms, have not been thoroughly investigated. Methods: In this study, we established mouse models of ovalbumin (OVA)-induced asthma and particulate matter (PM)-induced pulmonary inflammation to evaluate the effects of CKD-497. Mice were administered CKD-497 orally, and various parameters such as airway inflammation, mucus production, and proinflammatory cytokine levels (IL-1ß, IL-6, TNF-α) were measured. Additionally, the macrophage cell line RAW264.7 was pretreated with CKD-497 and stimulated with lipopolysaccharide (LPS) to assess inflammation via the NF-kB signaling pathway. Results: Oral administration of CKD-497 effectively attenuated airway inflammation and mucus production in both OVA-induced asthma and PM-induced lung inflammation models. It also significantly decreased the production of proinflammatory cytokines IL-1ß, IL-6, and TNF-α. CKD-497 alleviated leukocyte infiltration, including neutrophils, and reduced fibrillary collagen deposition in PM10-treated mice. In vitro, CKD-497 pretreatment inhibited LPS-induced inflammation in RAW264.7 cells through the suppression of the NF-kB signaling pathway. Discussion: CKD-497 shows potent anti-inflammatory effects in mouse models of asthma and PM-induced lung inflammation, potentially mediated by the inhibition of the NF-kB pathway. These findings suggest that CKD-497 could serve as a functional supplement to protect against respiratory diseases by mitigating pulmonary and airway inflammation induced by allergens and air pollution.

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BACKGROUND: Worldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy-based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate-based edible coatings enriched with inulin and oligofructose and applied to fresh-cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated. RESULTS: After 8 days of storage, 9.52-9.64 log colony-forming units (CFU) g-1 of L. casei were detected in apple samples. The functional apple cubes retained 8.31-8.43 log CFU g-1 of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days. CONCLUSION: This study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant-based functional foods. © 2024 Society of Chemical Industry.

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In the present research, physicochemical, functional, and antioxidant properties of Gracilaria corticata (GC) powder were evaluated. The seaweed was found rich in protein (21%) carbohydrate (53.03%) and fat (7.8%). The inductively coupled plasma-optical emission spectrometry showed among the mineral's calcium (13.987 mg/g) and magnesium (7.48 mg/g) were found to be in higher percent. Three transition peaks were observed as the samples were subjected to DSC (-5.27°C for fat, 82.25°C for carbohydrates, and 98.79°C for proteins). The CHNS analysis demonstrated sulfur content (2.23%) depicts presence of sulfate polysaccharide confirmed by Fourier transform infrared spectroscopy spectra band at 1235 cm-1. A significant increase in the swelling capacity (14.26-21 mL/g) and water holding capacity (8.21-9.09 g/g) was observed as the temperature was increased from 25 to 80°C. On the contrary, oil holding capacity decreased significantly from 3.98 to 2.11 g/g with an increase in temperature. Nowadays, the sedentary lifestyle leads to chronic disease; however, the antioxidants derived from plants provide the biochemical defense from free radical formation. The marine-derived algal are good sources of nutrition and antioxidants, being natural sources of GC, the antioxidant activity exhibited by total phenolic content and α-diphenyl-ß-picrylhydrazyl were found to be (11 mg GAE/g and 18%) inhibition, respectively. The principal phytochemicals profile was quantified by liquid chromatography-mass spectrometry as catechin, coumaric acid, phloroglucinol, and luteolin.