A systematic study was carried out on the antioxidants in miracle fruit leaf extract. The total phenols, total flavonoids, saponins and the antioxidant activities of the extract were evaluated using the 2,2′-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis-3-ethyl-benzotiazolin-6-sulfonic acid (ABTS), metal chelating capacity (MCC) and ferric reducing antioxidant power (FRAP) assays. The results showed that the leaves contained high phenol concentrations of 90.0 ± 4.78 mg gallic acid equivalent/g dry weight, total flavonoids at 33.0 ± 1.92 mg rutin equivalent/g dry weight, and saponins at 27.8 ± 1.64 mg oleanolic acid equivalent/g dry weight. The extract possessed excellent free radical scavenging ability and high antioxidant capacities. Furthermore, eighteen polyphenol and flavonoid constituents in the extract were identified by using ultra-high performance liquid chromatography-diode array detector-tandem mass spectrometry (UPLC-DAD-MSn) method and standard chemicals. The constituents were gallic acid, 5-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, 5-O-p-coumaroylquinic acid, 3-O-feruloylquinic acid, 4-O-caffeoylquinic acid, 4-O-p-coumaroylquinic acid dimer, 4-O-p-coumaroylquinic acid, 4-O-feruloylquinic acid, 4-O-feruloylquinic acid, rutin, myricetin-3-O-rhamnoside, quercetin-3-D-galactoside, quercetin-3-glucoside, kaempferol-3-O-glucoside, quercetin-3-rhamnoside, myricetin-O-galloylrhamnoside and quercetin-3-O-(2′′-galloyl)-rhamnoside.Eight constituents were quantified with values from 0.12 to 4.13 mg·g^‒1. The extract of miracle fruit leaves was also used in an anti-Alzheimer's disease model for potential medical applications. The assay indicated that the extract provided apparent inhibition for the paralysis of Caenorhabditis elegans at a concentration of 0.02 mg·mL^‒1. This work demonstrated that miracle fruit leaves are rich in bioactive antioxidants with potential for drug and functional product development.

Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of total starch and β-glucan. Oat with a germination time of 48 h had the best nutritional quality for producing WOM. The physical stability of the WOM prepared from germinated oat was effectively improved by HEFM treatment. The apparent viscosity increased, the instability index reduced from 0.67 to 0.37, and the precipitate weight ratio decreased from 13.54% to 9.51%. As the pressure of the HEFM increased from 0 to 120 MPa, the particle size decreased from 169.5 to 77.0 µm, which was helpful to improve the physical stability of the WOM. Meanwhile, the color of the WOM became whiter after the HEFM treatment. The content of β-glucan and soluble protein in the WOM significantly increased, which was due to the disruption of cells by the HEFM processing. The optimal HEFM pressure for WOM production is 120 MPa. This study provided a new way to produce whole oat milk with a high nutritional quality and good physical properties.

The global oat harvest area occupied by China has been increasing annually. In this study, the fatty acid and triacylglycerol compositions, lipid concomitants, and antioxidant capacities of 16 oat oil cultivars in China were compared. All oat oils were found to be rich in unsaturated fatty acids (UFA), particularly oleic acid and linoleic acid. The main triacylglycerols in oat oil were first reported, including 1-palmitoyl-2-linoleoyl-3-oleyl-glycerol (PLO, 16.50–18.69%), 1,3-dioleoyl-2-linoleoyl-glycerol (OLO, 14.97–18.44%), and 1-palmitoyl-2,3-dioleoyl-glycerol (POO, 11.00–13.45%). Significant variations were observed among the cultivars in lipid concomitants, including tocochromanols (0–124.83 mg/kg), phytosterols (3380.94–5735.96 mg/kg), squalene (17.39–59.33 mg/kg), and polyphenols (255.47–513.99 mg GAE/kg). The antioxidant capacities of the different cultivars varied for DPPH (154.34–189.80 μmol VE/kg), ABTS (124.40–343.97 μmol VE/kg), and FRAP (834.32–2746.09 μmol VE/kg). Pearson correlation analysis showed a positive correlation between antioxidant capacity and the contents of polyphenols, squalene, and campesterol. Hierarchical cluster analysis classified the oat oils into distinct groups based on their phytosterol, polyphenol, monounsaturated fatty acids (MUFA), triacylglycerol, squalene, polyunsaturated fatty acid (PUFA), and tocochromanol contents. This study confirms that oat oil has potential as a functional oil and dietary supplement, and sheds light on the relationship between its nutritional quality and functionality, which may aid in the screening of beneficial oat oil cultivars.

The volatile components in Gui Qi Mango fruit wine analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Results showed that 32 kinds of volatile components were detected in Gui Qi Mango fruit wine, including 7 kinds of alcohols (65.69%), 17 kinds of esters (28.92%), 4 kinds of alkanes (2.16%), 3 kinds of aldehydes (0.36%), 2 kinds of olefins (0.32%), 1 kinds of ketones (0.41%), 1 kinds of phenols (0.2%). In the all of the volatile components, the relative content of alcohols and esters were 94.61%. The fermentation process had an effect on the Gui Qi Mango fruit wine, and alcohols and esters played a positive role in the aroma of Gui Qi Mango fruit wine.