The aim of this work was to evaluate the inhibitory activities of organic acids identified from commercial vinegars on α-amylase and α-glucosidase. Six organic acids (acetic, citric, lactic, malic, succinic, and tartaric) were identified in nine commercial vinegars, whose contents varied considerably depending on the raw materials. Most of the fruit vinegars, comprised of various organic acids, were found to be more effective inhibitors against digestive enzymes than grain vinegars containing mainly acetic acid. Citric acid had the lowest IC50 values for α-amylase and α-glucosidase activities 0.64±0.04 μM/mL and 8.95±0.05 μM/mL, respectively, and thus exhibited the strongest antidiabetic effect. Mulberry fruit vinegar containing the highest content of total organic acid (111.02±1.50 mg/mL) showed the strongest digestive enzyme inhibitory impact. The results indicate that vinegars with higher contents of various organic acids hold strong potential against digestive enzymes.The objective of this study was to evaluate the effects of heat treatment on the phenolics and antioxidant activity of rice hull. Heat treatment was performed at temperatures 80∼140°C for 1∼5 h, and the heated rice hull was extracted with 80% (v/v) methanol in an ultrasonic bath. The highest total polyphenol and flavonoid content (10.68 mg gallic acid equivalents/g and 1.83 mg catechin equivalents/g, respectively) occurred in rice hull heated at 130°C for 5 h. During heat treatment, the content of free phenolic acids increased compared with that of the bound phenolic acids. The highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity and reducing power was observed in rice hull heated at 140°C for 3 h. The highest OH radical scavenging activity was 75.30% in rice hull heated at 140°C for 5 h. These results suggested that heat treatment was an efficient method to enhance the antioxidant characteristics of rice hull.To gain insight into the antioxidant activity of various soluble melanoidins isolated from black garlic after different thermal processing steps, the antioxidant activity was evaluated. Black garlic was produced in a ripening chamber using a programmed stepwise heating schedule as follows Step 1, 90°C and 100% (RH) for 34 h; Step 2, 60°C and 60% RH for 6 h; Step 3, 75°C and 70% RH for 48 h; Step 4, 70°C and 60% RH for 60 h; Step 5, 65°C and 50% RH for 192 h. The melanoidins isolated from black garlic after the different thermal processing steps were divided into different melanoidin fractions, i.e., melanoidins, pure melanoidin, bound melanoidin compounds (BMC). The antioxidant activity of the melanoidins bound to low molecular weight compounds (BMC fraction) was generally higher than those of the pure melanoidins. Notably, the antioxidant activity of various soluble melanoidins differed according to the thermal processing steps. The results may be useful in predicting the behavior of various soluble melanoidins during thermal processing of garlic.The purpose of this study is to determine the chemical compositions, anti-nutrient compositions, antioxidant properties, and phenolic profile of the leaves of orange fleshed sweet potato varieties [King J (UMUSPO1) and mother's delight (UMUSPO2)] in Nigeria and their suitabilities in soup preparation. Freshly harvested leaves of the two varieties of orange fleshed sweet potato were sorted, cleaned, dried, and milled into powder. The dried leaves were assessed for their chemical compositions viz proximate and mineral compositions, the anti-nutrient compositions, antioxidant properties, and phenolic profile. The overall acceptability of the leafy vegetables in the preparation of a local soup (Edikang Ikong) was evaluated. The ash, fat, and protein contents of UMUSPO1 leaves were higher than UMUSPO2, similarly UMUSPO1 leaves had higher mineral contents. Phytate and saponin contents were higher in UMUSPO2, however, the calculated molar ratios were below critical levels. Vorinostat research buy The 2,2-diphenyl-1-picrylhydrazyl hydrate radical scavenging activity and ferric reducing antioxidant power assay were higher in UMUSPO1. Seven phenolic compounds were identified and quantified in both leaves with gallic acid being the most abundant. The taste of soup prepared with UMUSPO2 was rated higher, however, no significant difference was observed in the overall acceptability of the soups. The two leaves are good sources of nutritional antioxidants and can be suitable for the management of some disease conditions linked to oxidative stress.Apios (Apios americana Medikus), also called the potato bean, Indian potato, or groundnut, belongs to the legume family, and is widely distributed across eastern North America. Apios starch was hydroxypropylated, and its physicochemical and structural characteristics were investigated in this study. The starch was extracted by alkali precipitation method, and hydroxypropylated apios starch (HPAS) was prepared using propylene oxide at concentrations of 2.5, 5, 7.5, and 10% (v/w). X-ray diffraction of native apios starch and HPAS revealed the presence of the typical 'A' type of cereal starch. Additionally, the hydroxypropylation affects the relative crystallinity of the starch. The swelling power and solubility of apios starch increased after hydroxypropylation. Gelatinization parameters were obtained using differential scanning calorimetry. The gelatinization temperature of native starch is 69°C, whereas that of HPAS-10% is 52.94°C. This suggests that HPAS is suitable for preparing food items requiring enhanced gelatinization.The seeds of Citrus sinensis (L.) Osbeck (sweet orange) are waste products usually discarded. They may however contain phytochemicals that have potent bioactivities. In this study, the phenolic content, and antioxidant and antimicrobial activities of oil and non-oil (solid) extracts of C. sinensis seeds were evaluated using standard protocols. The seed oil contained significantly (P>0.05) higher contents of total phenol and total flavonoid when compared to the solid extract. However, the non-oil extract contained significantly (P less then 0.05) higher tannin contents than the seed oil. Ferric reducing antioxidant potential was not significantly different between both extracts. The antimicrobial activities of both extracts revealed that the seed oil possesses better antibacterial activities compared to the non-oil extract. The antifungal test revealed that the seed oil significantly inhibited the growth of Candida albicans (20 mm zone of inhibition at a concentration of 200 μg/mL), however, it did not inhibit the growth of Aspergillus niger and Penicillum sp.