The impact of thermal treatment for roasting on pine nuts from two geographical regions in Russia (Vladivostok and Baikal) was studied. They were roasted at 180 °C for 20 min in an oven. The aim was to establish the changes that occurred in the chemical (proteins, lipids, carbohydrates, ash, fibers), lipid composition (fatty acids, tocopherols, sterols, phospholipids), and physicochemical characteristics (peroxide value, acid value, iodine value, conjugated dienes and trienes) after roasting of the pine nuts. The results showed that the composition of the raw and roasted nuts differed (p < 0.05). Significant differences (p < 0.05) were observed in the oxidative stability of raw and roasted nuts from Baikal and, the content of unsaponifiable substances and sterols in the nut oil from Vladivostok. The roasting process influences the isolated oils from pine nuts as the chemical and lipid composition changes of oils from Baikal are significant (p < 0.05). Both raw and roasted pine nuts have high energy value, protein content, and good health benefits and can be consumed either way. Overall, it was established that the roasting of pine nuts had little impact on their lipid composition; the nuts could also be a source of lipid-soluble bioactive components and might have health–promoting effects.

Adenosine, known as an endogenous neuroprotective agent and acting as a cytoprotective modulator in organisms, is the subject of considerable scientific interest. Medicinal mushrooms represent a good source of bioactive compounds due to their composition and potent adaptogenic action, affecting more than 300 biochemical processes and functions in organisms. The aim of the present study was to investigate adenosine precursors and biologically active peptides in cultured fresh mycelium with focus on Ganoderma lucidum (Reishi) and Cordyceps sinensis as best studied species. Biologically active extracts are derived by fermentation with Bacillus subtilis NBIMCC 2353 strain. Enhancement of the total proteolytic activity of Bacillus subtilis culture medium enriched with native bovine collagen protein and mycelium was recorded. The results demonstrate a clear trend of increasing cordycepin and adenosine content in the Cordyceps militaris sample grown in culture medium with optimized composition, with the presence of cordycepin being 2.22% and adenosine being 0.64%. The obtained increase was 1.9% for cordycepin and 0.24% for adenosine, respectively. The application of combined biotechnological approaches in the use of biologically active components from natural organic sources and the resulting final product with high biological activity determine the present study as relevant and significant for its practical application.

The irradiation by gamma-rays is a widely used technique for disinfection in the pharmaceutical and cosmetic industries. In view of growing concerns by consumers about this technique, further investigation of the effects of radiation is required. In this work electron paramagnetic resonance (EPR) spectroscopy was applied to study the free radicals in irradiated horse chestnut (Aesculus hippocastanum L.) seeds and to evaluate the free radical scavenging activity (FRSA) using the stable DPPH radical. In order to evaluate the antiradical potential, a spectrophotometric study was also used. The identification and quantification of some individual polyphenol compounds before and after irradiation by 1, 5, and 10 kGy gamma rays of peeled and shell seeds were obtained by high performance liquid chromatography (HPLC). The EPR spectrum recorded on irradiated horse chestnut is a typical signal for irradiated cellulose-contained substances. The results show that the signal is stable, and it can be found in the samples irradiated with a dose of 1 kGy, 45 days after treatment, whereas for samples irradiated by 5 and 10 kGy, it is even found 250 days later. The study showed that free radical scavenging activity increases in shell seeds, while it decreases in peeled seed extracts after irradiation depending on the dosage, which corresponds to the total phenolic content. Shell seed extracts have significantly stronger antiradical activity than that of peeled seeds. Regarding the HPLC analysis, some polyphenolics were degraded and others were formed as a result of irradiation. The irradiation by 5 kGy dosage has a most significant positive effect on the antioxidant potential of shell chestnut seeds.

Antiradical activity and free radicals before and after gamma-treatment of beebread were investigated by Electron Paramagnetic Resonance (EPR) spectroscopy. A narrow signal the intensity of which increased with the dose was assigned to O-centred free radicals induced by gamma rays. They are stable for 120 days after irradiation. The irradiation effect on antioxidant potential and content of phenolic compounds were studied. It was found that total phenolic and flavonoid content values increased after beebread irradiation depending on the dose. The antiradical activity of extracts was assessed by the DPPH free radical scavenging activity. The EPR study showed that it increased after irradiation with 5 kGy (27%) and 20 kGy (19%), while the slight decreasing (6%) was observed after irradiation at 10 kGy.

Gamma irradiation is widely used for microbial decontamination and preservation of plant-derived materials intended for the food, pharmaceutical, and cosmetic industries. The effects of gamma irradiation (1, 5, and 10 kGy) on free radical formation, antioxidant activity, total phenolic content, and polyphenolic composition of Prunella vulgaris L. leaves (LS) and fruit spikes with flowers (FS) were investigated. Electron Paramagnetic Resonance (EPR) spectroscopy was used to characterize radiation-induced free radicals and evaluate free radical scavenging activity (FRSA) by the DPPH assay. Total phenolic content (TPC) was determined spectrophotometrically, and individual phenolic compounds were analyzed by HPLC. Gamma irradiation of P. vulgaris induced a singlet signal superimposed on the semiquinone radical signal, while the characteristic cellulose satellite peaks were not detected. The radiation-generated radicals gradually decayed during storage, approaching the natural radical level after approximately 120 days. Irradiation did not significantly affect the FRSA of leaves but induced a dose-dependent response in fruit spikes, with decreased FRSA at 5 kGy and increased activity at 10 kGy. HPLC analysis revealed irradiation-induced changes in the phenolic profile, including degradation of some phenolic compounds and accumulation of others. The results demonstrate that the effects of gamma irradiation on P. vulgaris are dose- and plant organ-dependent and that antioxidant activity is influenced primarily by qualitative changes in phenolic composition.