Background/Aim: Due to the numerous beneficial effects of pomegranate that can be explained through its antioxidative effects, the aim of this study was to determine the antioxidant potential of pomegranate peel extract (PoPEx) prepared from pomegranate that was harvested in the southeast region of Herze-govina (Bosnia and Herzegovina), through in vitro and in vivo studies. Methods: In PoPEx total phenols, flavonoids, flavonols, flavan-3-ols and antho-cyanins content was determined, as well as several antioxidative assays, including 2,2 diphenyl-1-picrylhydrazyl assay (DPPH), 2,2'-azino bis(3-ethylbenzothi-azoline-6-sulphonic acid) assay (ABTS), iron (III)-2,4,6-tripyridyl-S-triazine complex assay (FRAP), reduction of copper(II) ions (CUPRAC) assay, Briggs-Rauscher oscillatory reactions, neutralisation of OH radicals and lipid peroxidation assay. In vivo studies were performed by administrating 100 mg/ kg of body weight of PoPEx to the rats by gavage for 7 days, after which the rats were euthanised and prooxidative parameters (thiobabrituric acid reactive substances-TBARS as an index of lipid peroxidation, nitrites-NO 2 , hydrogen peroxide-H 2 O 2 and superoxide anion radical O 2-) were determined in plasma, as well as antioxidative parameters (superoxide dismutase-SOD, reduced gluta-thione-GSH and catalase-CAT) in erythrocyte lysates. Results: High content of phenolic compounds was found in PoPEx, which resulted in high antioxidative potential in all in vitro tests performed. In vivo study showed that PoPEx administration caused a significant decrease in TBARS, NO 2-, as well as an increase in reduced glutathione (p < 0.05) in comparison to the control group, while H 2 O 2 and O 2 * showed a lowering trend and SOD and CAT showed an increasing trend in PoPEx group, but without statistical significance. Conclusion: PoPEx demonstrated high antioxidative capacity measured in vitro and in vivo and can be potentially used as a supplement treatment in the prevention of various inflammatory conditions.

Drying is one of the most commonly used methods for food preservation, and in spice processing, it has a significant impact on quality. In this paper, the influences of drying at room temperature, 60 °C, and 90 °C and freeze-drying on celery and parsley roots and turmeric rhizomes were examined. The highest content of total phenolics was found in celery dried at 60 °C (C60), parsley at room temperature (PRT), and freeze-dried turmeric (TFD) (1.44, 1.58, and 44.92 mg GAE/g_dm, respectively). Celery dried at room temperature (CRT), PRT, and TFD showed the highest antioxidant activity regarding the DPPH and ABTS radicals and FRAP. The analysis of color parameters revealed that celery dried at 90 °C (C90); PFD and TFD showed the most similar values to control samples. The drying process was optimized using a combination of standard score (SS) and artificial neural network (ANN) methods. The ANN model effectively evaluated the significance of drying parameters, demonstrating high predictive accuracy for total phenolics, total flavonoids, total flavonols, total flavan-3-ols, IC₅₀^ABTS, and FRAP. TFD showed the strongest α-glucosidase inhibitory potential. Also, TFD extract showed good antibacterial activity against Staphylococcus aureus but not against Escherichia coli. C90 and PFD extracts did not show antibacterial activity against the tested microorganisms.

The aim of this study was the determination of the antioxidant and antihyperglyce-mic effect of wild grown rosehip and pomegranate fruit extracts, and the determination of the polyphenolic content (total phenols, flavonoids, flavonols, flavan-3-ols and total and monomeric anthocyanins). The antioxidant activity of rosehip fruit in view of stable DPPH and ABTS radicals was higher comparing to pomegranate fruit, while according to the OH radical these two samples showed a similar effect (94.17 and 92.03 mg/mL). A dry rosehip fruit extract was found to have a 1.6 times more pronounced antihyperglycemic activity (1.42 mg/mL) compared to the dried pomegranate fruit extract (2.26 mg/mL). The content of total phenols of rosehip fruit was 8.75 mg GAE/g FPM and 22.01 mg GAE/g DPM , higher than the content of total phenols of pomegranate fruit (3.44 mg GAE/g FPM and 15.43 mg GAE/g DPM). The content of total phenols in rosehip and pomegranate fruits was higher than the content of total flavonoids, flavonols and flavan-3-ol and total and monomeric anthocyanins, which indicates that these components had the greatest impact on bioactivity of wiled grown fruits. Due to their bioactivity, the fruits of wild grown rosehip and pomegranate can be considered as potential functional food and food suitable for diabetics.

This study links the traditional use of celery (Apium graveolens L.) and parsley (Petroselinum crispum L.) roots in Balkan cuisine and herbal medicine, along with the longstanding role of turmeric (Curcuma longa L.) rhizome in Ayurvedic and Asian medicinal practices, with modern technological approaches to develop a functional food formulation. A series of blend variations were evaluated for total phenolic content, antioxidant capacity, and sensory quality. The incorporation of turmeric significantly enhanced the antioxidant potential of celery–parsley mixtures. Celery–parsley–turmeric root blend (CPT6), comprising equal parts, was identified as optimal, exhibiting high total phenolic content (9.56 mg gallic acid equivalent/g), strong antioxidant activities, and a favourable sensory profile rated as “very good” (3.58 average score). CPT6 further demonstrated promising biofunctional properties, including potent α-amylase and α-glucosidase inhibition activities (72% and 80%, respectively), alongside moderate antihypertension activity (ACE) (62%) and hydroxymethylglutaryl coenzyme A (HMG-CoA) reductase inhibition (55%). Chemometric analyses (PCA) and machine learning modelling (ANN) confirmed the significant role of turmeric proportion in enhancing both bioactivity and consumer acceptability. This research highlights the synergy between tradition and technology in creating novel, multifunctional food ingredients suited for functional food and nutraceutical applications.

The development of plant-based synbiotic beverages is gaining increasing attention as consumers seek sustainable, functional alternatives to dairy products. This preliminary study investigated the fortification of tibicos (water kefir) with lemon catnip (Nepeta cataria var. citriodora) hydrolate, an aromatic distillation byproduct rich in bioactive terpenoids. After 72 h-fermentation of tibicos, physicochemical, microbiological, health-promoting and sensory parameters were evaluated. Both control and fortified beverages exhibited typical fermentation kinetics, including a decrease in pH, reduction of soluble solids, and accumulation of organic acids. Lactic acid bacteria count remained stable, while yeast proliferation was slightly reduced in the hydrolate-fortified sample, consistent with the known yeast-sensitive nature of certain hydrolate-derived terpenoids. Importantly, hydrolate fortification significantly enhanced antioxidant capacity (DPPH: +34%; ABTS: +39%; RP: +38%). Enzyme-inhibitory activities also increased significantly in the hydrolate-fortified samples (α-Amylase and α-Glucosidase inhibition rates increased by 9% and 11%, respectively). ACE inhibition similarly increased from 32% to 44%, indicating an enhanced antihypertensive potential. HMG-CoA reductase inhibition increased from 31% to 42%, showing improved hypolipidemic activity. Sensory evaluation indicated improved sensory acceptability, imparting citrus–floral notes that balanced the acidic profile of tibicos. These findings highlight the potential of valorizing lemon catnip hydrolate as a functional fortifier in non-dairy synbiotic beverages.

Pumpkin seeds and their oil cake are often treated as�by-products, but their composition and high nutritive and biological value makes them a�promising material for nutritional enrichment of�bakery products. The purpose of�this study was to�ch...