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 PLANT-BASED FUNCTIONAL
FOODS AND PHYTOCHEMICALS
From Traditional Knowledge
to Present Innovation
Innovations in Plant Science for Better Health: From
Soil to Fork

PLANT-BASED FUNCTIONAL
FOODS AND PHYTOCHEMICALS
From Traditional Knowledge
to Present Innovation

Edited by
Megh R. Goyal, PhD, PE
Arijit Nath, PhD
Hafiz Ansar Rasul Suleria, PhD
First edition published 2021
Apple Academic Press Inc. CRC Press
1265 Goldenrod Circle, NE. 6000 Broken Sound Parkway NW.
Palm Bay, FL 32905 USA Suite 300, Boca Raton, FL 33487-2742
4164 Lakeshore Road, USA
Burlington. 2 Park Square, Milton Park.
ON, L7L1A4 Canada Abingdon, Oxon, OX14 4RN UK

© 2021 Apple Academic Press, Inc.

Apple Academic Press exclusively co-publishes with CRC Press, an
imprint of Taylor & Francis Group, LLC
Reasonable efforts have been made to publish reliable data and
information, but the authors, editors, and publisher cannot assume
responsibility for the validity of all materials or the consequences of
their use. The authors, editors, and publishers have attempted to
trace the copyright holders of all material reproduced in this
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has not been acknowledged, please write and let us know so we
may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book
may be reprinted, reproduced, transmitted, or utilized in any form by
any electronic, mechanical, or other means, now known or hereafter
invented, including photocopying, microfilming, and recording, or in
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permission from the publishers.
For permission to photocopy or use material electronically from this
work, access www.copyright.com or contact the Copyright Clearance
Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-
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[email protected]
Trademark notice: Product or corporate names may be trademarks
or registered trademarks and are used only for identification and
explanation without intent to infringe.

Library and Archives Canada Cataloguing in Publication

Title: Plant-based functional foods and phytochemicals : from traditional
knowledge to present innovation / edited by Megh R. Goyal, PhD, Arijit Nath,
PhD, Hafiz Ansar Rasul Sulena, PhD.
Names: Goyal, Megh Raj, editor. | Nath, Arijit, editor. | Suleria, Hafiz, editor.
Series: Innovations in plant science for better health.
Description: Series statement: Innovations in plant science for better health :
from soil to fork | Includes bibliographical references and index.
Identifiers: Canadiana (print) 20200335154 | Canadiana (ebook) 20200335324
| ISBN 9781771889292 (hardcover) ISBN 9781003055419 (ebook)
Subjects: LCSH: Phytochemicals. | LCSH: Functional foods. | LCSH: Plants,
Edible. | LCSH: Traditional medicine.
Classification: LCC QK861 .P63 2021 | DDC 572/.2—dc23
Library of Congress Cataloging-in-Publication Data
Names: Goyal, Megh R., editor. | Nath, Arijit, editor. | Suleria, Hafiz, editor.
Title: Plant-based functional foods and phytochemicals : from traditional
knowledge to present innovation / edited by Megh R. Goyal, PhD, Arijit Nath,
PhD, Hafiz Ansar Rasul Suleria, PhD.
Description: First edition. | Palm Bay, FL, USA ; Burlington, ON, Canada : Apple
Academic Press ; Boca Raton, FL, USA ; Abingdon, Oxon, UK : CRC Press,
2021. | Series: Innovations in plant science for better health: from soil to
fork | Includes bibliographical references and index. | Summary: “Plant-
Based Functional Foods and Phytochemicals: From Traditional Knowledge to
Present Innovation covers the importance of the therapeutic health benefits
of phytochemicals derived from plants. It discusses the isolation of potential
bioactive molecules from plant sources along with their value to human
health. It focuses on physical characteristics, uniqueness, uses, distribution,
traditional and nutritional importance, bioactivities. and future trends of
different plant-based foods and food products. Functional foods, beyond
providing basic nutrition, may offer a potentially positive effect on health and
cures for various disease conditions, such as metabolic disorders (including
diabetes), cancer, and chronic inflammatory reactions. The volume looks at
these natural products and their bioactive compounds that are increasingly
utilized in preventive and therapeutic medications and in the production of
pharmaceutical supplements and as food additives to increase functionality.
 It also describes the concept of extraction of bioactive molecules from plant
sources, both conventional and modern extraction techniques, available
sources, biochemistry, structural composition, and potential biological
activities. Advanced extraction techniques, such as enzyme-assisted,
microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and
supercritical extraction techniques, are described in this book. With
contributions from many experienced researchers, this volume sheds new
light on the potential of plant-based natural products for human health. Key
features: Discusses the phytochemical and functional health benefits from
plant-based foods Presents methods of isolation and extracion of potential
bioactive molecules from plant sources Looks at the preservation of
indigenous knowledge on functional foods Identifies novel plants and their
bioactive compounds for treatment of different diseases Elucidates on the
mechanisms of actions of the plants”-- Provided by publisher.
Identifiers: LCCN 2020042153 (print) | LCCN 2020042154 (ebook) | ISBN
9781771889292 (hardcover) ISBN 9781003055419 (ebook)
Subjects: LCSH: Phytochemicals. | Functional foods. | Plants, Edible. |
Traditional medicine.
Classification: LCC QK861 .P513 2021 (print) | LCC QK861 (ebook) | DDC
572/.2-dc23
LC record available at https://lccn.loc.gov/2020042153
LC ebook record available at https://lccn.loc.gov/2020042154

ISBN: 978-1-77188-929-2 (hbk)

ISBN: 978-1-00305-541-9 (ebk)
OTHER BOOKS ON PLANT SCIENCE
FOR BETTER HEALTH
BY APPLE ACADEMIC PRESS, INC.

Book Series: Innovations in Plant Science for Better Health: From

Soil to Fork Editor-in-Chief: Hafiz Ansar Rasul Suleria, PhD

Assessment of Medicinal Plants for Human Health:

Phytochemistry, Disease Management, and Novel
Applications
Editors: Megh R. Goyal, PhD, and Durgesh Nandini Chauhan,
MPharm
Bioactive Compounds of Medicinal Plants: Properties
and Potential for Human Health
Editors: Megh R. Goyal, PhD, and Ademola O. Ayeleso
Bioactive Compounds from Plant Origin: Extraction,
Applications, and Potential Health Claims
Editors: Hafiz Ansar Rasul Suleria, PhD, and Colin Barrow, PhD
Cereals and Cereal-Based Foods: Functional Benefits
and Technological Advances for Nutrition and
Healthcare
Editors: Megh Goyal, PhD, Kamaljit Kaur, PhD, and Jaspreet
Kaur, PhD
Health Benefits of Secondary Phytocompounds from
Plant and Marine Sources
Editors: Hafiz Ansar Rasul Suleria, PhD, and Megh Goyal, PhD
Human Health Benefits of Plant Bioactive Compounds:
Potentials and Prospects
Editors: Megh R. Goyal, PhD, and Hafiz Ansar Rasul Suleria, PhD
Phytochemicals and Medicinal Plants in Food Design:
Strategies and Technologies for Improved Healthcare
Editors: Megh R. Goyal, PhD, Preeti Birwal, PhD, and Santosh K.
Mishra, Ph
Phytochemicals from Medicinal Plants: Scope,
Applications, and Potential Health Claims
Editors: Hafiz Ansar Rasul Suleria, PhD, Megh R. Goyal, PhD,
and Masood Sadiq Butt, PhD
Plant- and Marine-Based Phytochemicals for Human
Health: Attributes, Potential, and Use
Editors: Megh R. Goyal, PhD, and Durgesh Nandini Chauhan,
MPharm
Plant-Based Functional Foods and Phytochemicals: From
Traditional Knowledge to Present Innovation
Editors: Megh R. Goyal, PhD, Arijit Nath, PhD, and Hafiz Ansar
Rasul Suleria, PhD
Plant Secondary Metabolites for Human Health:
Extraction of Bioactive Compounds
Editors: Megh R. Goyal, PhD, P. P. Joy, PhD, and Hafiz Ansar
Rasul Suleria, PhD
The Role of Phytoconstitutents in Health Care:
Biocompounds in Medicinal Plants
Editors: Megh R. Goyal, PhD, Hafiz Ansar Rasul Suleria, PhD,
and Ramasamy Harikrishnan, PhD
The Therapeutic Properties of Medicinal Plants: Health-
Rejuvenating Bioactive Compounds of Native Flora
Editors: Megh R. Goyal, PhD, PE, Hafiz Ansar Rasul Suleria, PhD,
Ademola Olabode Ayeleso, PhD, T. Jesse Joel, and Sujogya
Kumar Panda
ABOUT THE SENIOR EDITOR-IN-CHIEF

Megh R. Goyal, PhD, PE

Retired Professor in Agricultural and Biomedical
Engineering, University of Puerto Rico, Mayaguez
Campus; Senior Acquisitions Editor, Biomedical
Engineering and Agricultural Science, Apple
Academic Press, Inc.
Megh R. Goyal, PhD, PE, is a Retired Professor in
Agricultural and Biomedical Engineering from the
General Engineering Department in the College of
Engineering at the University of Puerto Rico-
Mayaguez Campus; and Senior Acquisitions Editor and Senior
Technical Editor-in-Chief in Agriculture and Biomedical Engineering
for Apple Academic Press, Inc. He has worked as a Soil Conservation
Inspector and as a Research Assistant at Haryana Agricultural
University and Ohio State University.
During his professional career of 49 years, Dr. Goyal has received
many prestigious awards and honors. He was the first agricultural
engineer to receive the professional license in Agricultural
Engineering in 1986 from the College of Engineers and Surveyors of
Puerto Rico. In 2005, he was proclaimed as “Father of Irrigation
Engineering in Puerto Rico for the Twentieth Century” by the
American Society of Agricultural and Biological Engineers (ASABE),
Puerto Rico Section, for his pioneering work on micro irrigation,
evapotranspiration, agroclimatology, and soil and water engineering.
The Water Technology Centre of Tamil Nadu Agricultural University in
Coimbatore, India, recognized Dr. Goyal as one of the experts “who
rendered meritorious service for the development of micro irrigation
sector in India” by bestowing the Award of Outstanding Contribution
in Micro Irrigation. This award was presented to Dr. Goyal during the
inaugural session of the National Congress on “New Challenges and
Advances in Sustainable Micro Irrigation” held at Tamil Nadu
Agricultural University. Dr. Goyal received the Netafim Award for
Advancements in Micro irrigation: 2018 from the American Society of
Agricultural Engineers at the ASABE International Meeting in August
2018.
A prolific author and editor, he has written more than 200 journal
articles and textbooks and has edited over 80 books. He is the editor
of three book series published by Apple Academic Press: Innovations
in Agricultural & Biological Engineering, Innovations and Challenges
in Micro Irrigation, and Research Advances in Sustainable Micro
Irrigation. He is also instrumental in the development of the new
book series Innovations in Plant Science for Better Health: From Soil
to Fork.
Dr. Goyal received his BSc degree in engineering from Punjab
Agricultural University, Ludhiana, India; his MSc and PhD degrees
from Ohio State University, Columbus; and his Master of Divinity
degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto
Rico, USA.
ABOUT CO-EDITORS

Arijit Nath, PhD

Visiting Research and Teaching Assistant,
Department of Food Engineering,
Faculty of Food Science, Szent István University,
Ménesist 44, HU-1118 Budapest, Hungary,
E-mails: [email protected];
[email protected]
Arijit Nath, PhD, is a Visiting Research and Teaching
Assistant in the Department of Food Engineering,
Faculty of Food Science, Szent Istvan University, Budapest, Hungary.
Dr. Nath has held a variety of positions, including postdoctoral
research fellow in the Department of Food Engineering at Corvinus
University of Budapest, Hungary; a postdoctoral research fellow in
the Department of Biochemical and Chemical Engineering at the
Technical University of Dortmund, Germany; a research fellow in the
Department of Refrigeration and Livestock Products Technology at
Szent Istvan University, Hungary; and chemical engineer in Soós
Ernő Water Technology Research and Development Centre at
University of Pannonia, Hungary. He has participated in several
professional training and workshops in the field of biotechnology. He
has published 20 research and review articles in international
journals and 10 book chapters. Dr. Nath has also presented the
research outcomes in more than 50 international conferences and
has received several best presenter awards at international
conferences. He has also delivered lectures in several scientific
communities. Due to his strong proficiency in the field of biochemical
and food engineering, he is serving as a reviewer in various scientific
SCI journals. Dr. Nath is a member of the Asia-Pacific Chemical,
Biological & Environmental Engineering Society; Indian Institute of
Engineers; Indian Institute of Chemical Engineers; Biotech Research
Society of India; European Membrane Society; Indian Membrane
Society and European Federation of Biotechnology. Dr. Nath is
employed to teach several theory subjects and is co-supervisor for
undergraduate, postgraduate and PhD students in the Department
of Food Engineering, Szent Istvan University, Hungary. His major
research focus is on fermentation technology, enzymatic reaction,
bioreactor design, probiotics and prebiotics, allergy-free food
products, food waste valorization, membrane separation process,
membrane integrated bioreactor, environmental benign process, and
mathematical modeling of the bioprocess. For more details, contact
him at: [email protected].

Hafiz Ansar Rasul Suleria, PhD

Alfred Deakin Research Fellow, Deakin University,
Melbourne, Australia; Honorary Fellow,
Diamantina Institute Faculty of Medicine,
The University of Queensland, Australia
Hafiz Anasr Rasul Suleria, PhD, is currently working
as the Alfred Deakin Research Fellow at Deakin
University, Melbourne, Australia. He is also an
Honorary Fellow at the Diamantina Institute, Faculty of Medicine,
The University of Queensland, Australia.
 Recently he worked as a postdoc research fellow in the
Department of Food, Nutrition, Dietetic and Health at Kansas State
University, USA.
Previously, he has been awarded an International Postgraduate
Research Scholarship (IPRS) and an Australian Postgraduate Award
(APA) for his PhD research at the University of Queens School of
Medicine, the Translational Research Institute (TRI), in collaboration
with the Commonwealth and Scientific and Industrial Research
Organization (CSIRO, Australia).
Before joining the University of Queens, he worked as a lecturer in
the Department of Food Sciences, Government College University
Faisalabad, Pakistan. He also worked as a research associate in the
PAK-US Joint Project funded by the Higher Education Commission,
Pakistan, and the Department of State, USA, with the collaboration
of the University of Massachusetts, USA, and National Institute of
Food Science and Technology, University of Agriculture Faisalabad,
Pakistan.
He has a significant research focus on food nutrition, particularly
in the screening of bioactive molecules—isolation, purification, and
characterization using various cutting-edge techniques from different
plant, marine, and animal sources; and in vitro, in vivo bioactivities;
cell culture; and animal modeling. He has also done a reasonable
amount of work on functional foods and nutraceuticals, food and
function, and alternative medicine.
Dr. Suleria has published more than 50 peer-reviewed scientific
papers in different reputed/impacted journals. He is also in
collaboration with more than ten universities where he is working as
a co-supervisor/special member for PhD and postgraduate students
and is also involved in joint publications, projects, and grants. He is
Editor-in-Chief for the book series Innovations in Plant Science for
Better Health: From Soil to Fork, published by AAP.
Readers may contact him at: [email protected].
CONTENTS

Contributors
Abbreviations
Preface 1: Megh R. Goyal, Hafiz Ansar Rasul Suleria
Preface 2: Arijit Nath

PART I: Plant-Based Functional Foods

1. Soybean-Based Functional Foods Through Microbial
Fermentation: Processing and Biological Activities
Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár,
Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos,
Edit Márki, Gyula Vatai, Andras Koris, and Arpita Das
2. Honey-Based Polyphenols: Extraction, Quantification,
Bioavailability, and Biological Activities
Csilla Benedek, John-Lewis Zinia Zaukuu, Zsanett Bodor, and
Zoltan Kovacs
3. Tropical Herbs and Spices as Functional Foods with
Antidiabetic Activities
Arnia Sari Mukaromah and Fitria Susilowati
PART II: Role of Phytochemicals in Traditional
Ethnomedicines
4. Value-Added Products and Bioactive Compounds from
Fruit Wastes
Ranjay Kumar Thakur, Rahel Suchintita Das, Prashant K.
Biswas, and Mukesh Singh
5. Identification of Botanical and Geographical Origins of
Honey-Based on Polyphenols
Zsanett Bodor, Csilla Benedek, Zoltan Kovacs, and John-Lewis
Zinia Zaukuu
6. Preparation and Health Benefts of Rice Beverages from
Ethnomedicinal Plants: Case Study in North-East of
India
Vedant Vikrom Borah, Mahua Gupta Choudhury, and Probin
Phanjom

PART III: Biological Activities of Plant-Based

Phytochemicals
7. Natural Phytobioactives: Let’s Eat Smart!
Manisha Guha, Nilanjan Das, and Xavier Savarimuthu
8. Role of Dietary Phytochemicals in Amelioration of
Arsenic-Induced Cancer: An Emerging Elixir
Nilanjan Das, Manisha Guha, and Xavier Savarimuthu

PART IV: Plant-Based Phytochemicals:

Extraction, Isolation, and Healthcare
9. Plant Secondary Metabolites: Commercial Extraction,
Purification, and Health Benefits
Tsega Y. Melesse, Tesfaye F. Bedane, and Francesco Donsi
10. Bioactive Compounds From In-Vitro Culture of Swertia
chirayita (roxb. Ex flem.) Karsten: Identification and
 Quantification
Rituparna Kundu Chaudhuri and Dipankar Chakraborti

Index
CONTRIBUTORS

Szilvia Bánvölgyi
Assistant Professor, Department of Food Engineering, Faculty of Food
Science, Szent István University, Ménesist 44, HU-1118 Budapest,
Hungary, E-mail: [email protected]

Tesfaye F. Bedane
Postdoctoral Researcher, School of Agriculture and Food Science,
University College Dublin, Dublin, Ireland, E-mail:
[email protected]

Csilla Benedek
Associate Professor, Department of Dietetics and Nutrition, Faculty of
Health Sciences, Semmelweis University, Vas Street 17, Budapest,
Hungary, E-mail: [email protected]

Renáta Gerencsérné Berta

Research Fellow, SoósErnő Water Technology Research Center,
University of Pannonia, Zrínyi M. u. 18, Nagykanizsa, Hungary, E-
mail: [email protected]

Prashant Kumar Biswas

Associate Professor, Department of Biochemical and Food
Technology, Jadavpur University, Kolkata–7000032, India, E-mail:
[email protected]
Zsanett Bodor
PhD Research Scholar, Department of Physics and Control, Faculty of
Food Science,
Szent István University, Somlói Street 14–16, H-1118 Budapest,
Hungary, E-mail: [email protected]

Vedant Vikrom Borah

Assistant Professor, Department of Life Science, Assam Don Bosco
University, Tapesia Gardens, Kamarkuchi, Sonapur–782402, Assam,
India, E-mails: [email protected];
[email protected]

Dipankar Chakraborti
Associate Professor, Department of Genetics, University of Calcutta,
35 Ballygunge Circular Road, Kolkata–700019, West Bengal, India,
Mob.: +91-9051322083, E-mail: [email protected]

Rituparna Kundu Chaudhuri

Assistant Professor, Department of Botany, Krishnagar Government
College, Krishnagar–741101, West Bengal, India, E-mail:
[email protected]

Mahua Gupta Choudhury

Assistant Professor, Department of Life Science, Assam Don Bosco
University, Tapesia Gardens, Kamarkuchi, Sonapur–782402, Assam,
India, E-mail: [email protected]

Arpita Das
Assistant Professor, Department of Biotechnology, School of Life
Science and Biotechnology, Adamas University, Barasat-Barrackpore
Road, Kolkata–700126, India, E-mail: [email protected]

Nilanjan Das
MSc Student, Department of Biotechnology, St. Xavier’s College
(Autonomous), 30 Mother Teresa Sarani, Kolkata–700016, India, E-
mail: [email protected]

Rahel Suchintita Das

Assistant Professor, Department of Food Technology, Haldia Institute
of Technology, HIT Campus, Purba Medinipur, Haldia–721657, West
Bengal, India, E-mail: [email protected]

Francesco Donsì
Associate Professor, Department of Industrial Engineering, University
of Salerno, via Giovanni Paolo II, 132 84084 Fisciano (SA), Italy, E-
mail: [email protected]

Ildikó Galambos
Associate Professor, SoósErnő Water Technology Research Center,
University of Pannonia, Zrínyi M. u. 18, Nagykanizsa, Hungary, E-
mail: [email protected]

Titas Ghosh
Project Fellow, Department of Biotechnology, School of Life Science
and Biotechnology, Adamas University, Barasat-Barrackpore Road,
Kolkata–700126, India, E-mail: [email protected]

Megh R. Goyal
Retired Faculty in Agricultural and Biomedical Engineering from
College of Engineering at University of Puerto Rico-Mayaguez
Campus; and Senior Technical Editor-in-Chief in Agricultural and
Biomedical Engineering for Apple Academic Press Inc., PO Box 86,
Rincon-PR–006770086, USA, E-mail: [email protected]

Manisha Guha
MSc Student, Department of Biotechnology, St. Xavier’s College
(Autonomous), 30 Mother Teresa Sarani, Kolkata–700016, India, E-
mail: [email protected]
Klára Pásztorné Huszár
Associate Professor, Department of Refrigeration and Livestock
Product Technology, Faculty of Food Science, Szent István University,
Ménesist 43–45, HU-1118 Budapest, Hungary, E-mail:
[email protected]

Andras Koris
Associate Professor, Department of Food Engineering, Faculty of
Food Science, Szent István University, Ménesist 44, HU-1118
Budapest, Hungary, E-mail: [email protected]

Zoltan Kovacs
Associate Professor, Department of Physics and Control, Faculty of
Food Science, Szent István University, Somlói Street 14–16, H-1118
Budapest, Hungary, E-mail: [email protected]

Edit Márki
Associate Professor, Department of Food Engineering, Faculty of
Food Science, Szent István University, Ménesist 44, HU-1118
Budapest, Hungary, E-mail: [email protected]

Tsega Y. Melesse
Lecturer, Faculty of Chemical and Food Engineering, Bahir Dar
Institute of Technology, Bahir Dar, Ethiopia, E-mail:
[email protected]

Arnia Sari Mukaromah

Lecturer, Department of Biology, Faculty of Science and Technology,
UIN Walisongo, Semarang–50185, Indonesia, E-mail:
[email protected]

Arijit Nath
Visiting Research and Teaching Assistant, Department of Food
Engineering,
Faculty of Food Science, Szent István University, Ménesist 44, HU-
1118 Budapest, Hungary,
E-mails: [email protected]; [email protected]

Probin Phanjom
Assistant Professor, Department of Life Science, Assam Don Bosco
University, Tapesia Gardens, Kamarkuchi, Sonapur–782402, Assam,
India, E-mails: [email protected];
[email protected]

Abinit Saha
Assistant Professor, Department of Biotechnology, School of Life
Science and Biotechnology, Adamas University, Barasat-Barrackpore
Road, Kolkata–700126, India, E-mail: [email protected]

Xavier Savarimuthu
Vice-Principal and Head, Department of Environmental Science, St.
Xavier’s College (Autonomous), 30 Mother Teresa Sarani, Kolkata–
700016, India; Visiting Faculty, Public Health Department, Santa
Clara University, 500 El Calmino Real, Santa Clara–95053, USA, E-
mail: [email protected]

Mukesh Singh
Associate Professor, Department of Biotechnology, Department of
Food Technology, Haldia Institute of Technology, HIT Campus, Purba
Medinipur, Haldia–721657, West Bengal, India, E-mails:
[email protected]; [email protected]

Hafiz Ansar Rasul Suleria

McKenzie Fellow, School of Agriculture and Food, Faculty of
Veterinary and Agricultural Sciences, The University of Melbourne,
Parkville–3010, Victoria, Australia, Mob.: +61-470-439-670, E-mail:
[email protected]

Fitria Susilowati
Lecturer, Department of Nutrition, Faculty of Psychology and Health
Sciences, UIN Walisongo, Semarang–50185, Indonesia, E-mail:
[email protected]

Ranjay Kumar Thakur

PhD Research Scholar, Assistant Professor, Department of Food
Technology, Haldia Institute of Technology, HIT Campus, Purba
Medinipur, Haldia–721657, West Bengal, India, E-mail:
[email protected]

Gyula Vatai
Professor and Former-Dean, Department of Food Engineering,
Faculty of Food Science, Szent István University, Ménesist 44, HU-
1118 Budapest, Hungary, E-mail: [email protected]

John-Lewis Zinia Zaukuu

PhD Research Scholar, Department of Physics and Control, Faculty of
Food Science, Szent István University, Somlói Street 14–16, H-1118
Budapest, Hungary, E-mail: [email protected]
ABBREVIATIONS

AAPH 2, 2’-azobis (2-methylpropionamidine)

ABC ATP-binding cassette transporters
transporters
ABTS 2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic
acid)
ACE angiotensin converting enzyme
AFE accelerated fluid extraction
AGEs advanced glycation end-products
ALAD δ-aminolevulinic acid dehydratase
ALP alkaline phosphatase
ALT alanine amino transferase
AMP adenosine mono phosphate
AMPK adenosine monophosphate-activated protein kinase
AOAC Association of Official Agricultural Chemists
AOC antioxidant capacity
APCI atmospheric pressure chemical ionization
apoA-I anti-apolipoprotein A-I
Ar argon
As arsenic
As2O3 arsenic trioxide
ASE accelerated solvent extraction
AST aspartate aminotransferase
ATP adenosine triphosphate
BAL British anti-lewisite
BBB blood-brain barrier
BCRP breast cancer resistance protein
BFCs bagasse fiber concentrates
BHT butylated hydroxytoluene
BMI body mass index
BP blood pressure
BPE background parenchymal enhancement
BRH Biligiri Rangana hills
CBG cytosolic β-glucosidase
CD4 cluster of differentiation 4
CE capillary electrophoresis
CE collision energy
CEC capillary electrochromatography
CETP cholesteryl ester transfer protein
CID collision-induced dissociation
CL chemi-luminescence
COX cyclooxygenase
CRP c-reactive protein
CSPs cumin-seed peptides
Cu copper
CUPRAC cupric ion reducing antioxidant capacity
CVDs cardiovascular diseases
CZE capillary-zone electrophoresis
DAD diode-array detectors
DLLME dispersive liquid-liquid microextraction
DM diabetes mellitus
DMPS 2, 3-dimercaptopropane-1-sulfonate
DMSA 2, 3-dimercaptosuccinic acid
DNA deoxiribose nucleic acid
DOPA L-3, 4-dihydroxyphenylalanine
DPPH 1, 1-diphenyl-2-picrylhydrazyl
EA enzyme-assisted
EAAE enzyme-assisted aqueous extraction
EACP enzyme-assisted cold pressing
EAE enzyme assisted extraction
EIC extracted ion chromatogram
eNOS endothelial NOS
ER+ estrogen-receptor-positive
ES electron spray
ESE enhanced solvent extraction
ESI electro spray ionization
ET-1 endothelin-1
EU European Union
FAB fast atom bombardment
FAO Food and Agriculture Organization
FBG fasting blood glucose
FBS fasting blood sugar
FCs fiber concentrates
FDA Food and Drug Administration
Fe iron
2+
Fe ferrous
3+
Fe ferric ion
FFA free fatty acid
FOSHU foods for specified health used
FOXO fork head box O
FPG fasting plasma glucose
FRAP ferric reducing antioxidant power
FTIR Fourier transform infrared
G-CSF granulocyte colony-stimulating factor
GGT gangliosides, γ-glutamyl transpeptidase
GI glycemic index
GLUT glucose transporters
GLUT-4 mRNA glucose transporter-4 messenger ribonucleic acid
GLUT4 glucose transporter type-4
GPx glucose peroxidase
GSH reduced glutathione
GSSG oxidized glutathione
HAART highly active anti-retroviral therapy
HAT histone acetyl transferases
HAT hydrogen atom transfer
HbA1c hemoglobin A1c
HDL high density lipoprotein
HHP high hydrostatic pressure
HIF-1 hypoxia-inducible factor 1
HIV human immunodeficiency virus
HO1 heme oxygenase 1
HOCl hypochlorous acid
HPA high pressure-assisted
HPH high-pressure homogenization
HPLC high performance liquid chromatography
HPSE high-pressure solvent extraction
HPTLC high-performance thin-layer chromatography
HSV herpes simplex virus
HVEDA high voltage electrical discharge assisted
IARC International Agency for Research on Cancer
IDDM insulin-dependent diabetes mellitus
IDFA International Diabetes Federation Atlas
IFG impaired fasting glucose
IGT impaired glucose tolerance
IL-1, IL-6 interleukin-1 and interleukin-6
IL-1β interleukin 1β
IMT intima media thickness
Inos inducible NOS
iNOS-NO inducible nitric oxide synthase-nitric oxide
INSR insulin receptor
IRAC International Agency for Research on Cancer
ITREOH International Training and Research Program in
K Environmental and Occupational Health potassium
LAB lactic acid bacteria
LC liquid chromatography
LC-MS liquid chromatography-mass spectrometry
LDA linear discriminant analysis
LDL low-density lipoprotein
LLE liquid-liquid extraction
LPH lactase phlorizin hydrolase
MA microwave-assisted
MAE microwave assisted extraction
MALDI-TOF matrix-assisted-laser-desorption-ionization-time-of-
flight
MAPK mitogen-activated protein kinase
MAV microwave-assisted extraction
MCF-7 Michigan cancer foundation-7
MCP monocyte chemoattractant protein
MDA malondialdehyde
MDR multi-drug resistance
MEFA moderate electric field-assisted
MEKC micellar electro-kinetic chromatography
MEP methylerythritol phosphate
MF microfiltration
MiADMSA monoisoamyl meso 2, 3-dimercaptosuccinic acid
MIC minimum inhibitory concentration
Mn manganese
m-RNA messenger ribonucleic acid
MRP multidrug resistance protein
MS mass spectrometry
MTCC microbial type culture collection
MTHFR methylenetetrahydrofolate reductase
MTT 3- (4, 5-Dimethylthiazol-2-yl)-2, 5-diphenyl
tetrazolium bromide
MVA microwave-assisted
MWCNTs multi-walled carbon nanotubes
Na sodium
NaAsO2 sodium arsenite
NADPH nicotinamide adenine dinucleotide phosphate
NCIM national collection of industrial microorganisms
NF nanofiltration
NFκB nuclear factor kappa-B
NIDDM non-insulin-dependent diabetes mellitus
NMR nuclear magnetic resonance
nNOS neuronal NOS
NO nitric oxide
NOS nitric oxide synthase
NPCA negative pressure cavitation-assisted
NQO1 nadph quinone reductase
Nrf2 nuclear factor erythroid 2-related factor 2
OGTT oral glucose tolerance test
OIV International Organization of Vine and Wine
OPE onion peel extract
ORAC oxygen radical absorbance capacity
ox-LDL oxidized low-density lipoprotein
PAH phenylalanine hydroxylase
PBEF pre-B cell colony-enhancing factor
PCA principal component analysis
PCL photochemi-luminescence
PCR polymerized chain reaction
PEF pulsed electric field
PEFA pulsed electric field-assisted
PEFE pulsed electric field extraction
PGI2 prostacyclin
PI3K phosphatidylinositol-3’-kinase
PKC protein kinase C
PLE pressurized liquid extraction
PLS-DA partial least squares discriminant analysis
PON-1 paraoxonase-1
PPAR-γ peroxisome proliferator-activated receptor gamma
PSA prostate specific antigen
PUFAs polyunsaturated fatty acids
PVPP polyvinylpolypyrrolidone
QOL quality of life
Q-TOF-MS quadrupole time-of-flight mass spectrometer
RARs retinoic acid receptors
RBC red blood cells
RBP retinol binding protein
RNS reactive nitrogen species
RO reverse osmosis
ROS reactive oxygen species
SAM S-adenosyl-L-methionine
SC-CO2 supercritical carbon dioxide
SDH sorbitol dehydrogenase
SDS-PAGE sodium dodecyl sulfate-polyacrylamide gel
electrophoresis
SET single electron transfer
SFE supercritical fluid extraction
SGLT-2 sodium-glucose co-transporter-2
SNPs single nucleotide polymorphisms
SOD superoxide dismutase
SPE solid phase extraction
SREBP-1c sterol regulatory element binding protein
SSBs single-strand breaks
SSF solid state fermentation
STZ streptozotocin
T2DM type 2 diabetes mellitus
TAC total antioxidant capacity
TAS total antioxidant status
TBARS thiobarbituric acid reactive substances
TCA tricarboxylic acid
TCM traditional Chinese medical
TDS total dissolved solids
TEAC trolox equivalent antioxidant capacity
TFC total flavonoid content
TGX tamarind xyloglucan
TNF-α tumor necrotic factor-α
TOF time-of-flight
TOS total oxidant status
TOSC total oxyradical scavenging capacity
TP total polyphenol
TPC total polyphenol content
TPTZ 2, 4, 6-tris (2-tripyridyl)-s-triazine
TRAP total-radical trapping antioxidant parameter
TRP tyrosinase-related protein
TSP thermo-spray
TYR tyrosinase
UA ultrasound-assisted
UAE ultrasound assisted extraction
UF ultra filtration
UHPLC ultra-high-performance liquid chromatography
UNICEF United Nations International Children’s Emergency
Fund
UROtsa urothelial cell line
USAID United States Agency for International Development
UTIs urinary tract infections
UV ultra violet
VEGF vascular endothelial growth factor
WBC white blood cells
WHO World Health Organization
XBP x-box binding protein
Zn zinc
PREFACE 1

We introduce this new book volume under book series Innovations in

Plant Science for Better Health: From Soil to Fork. This book mainly
covers the current scenario of research and case studies; the
importance of phytochemi-cals from plant-based on foods in
therapeutics, under four main parts: Part I: Plant-Based Functional
Foods; Part II: Role of Phytochemicals in Traditional Ethnomedicines;
Part III: Biological Activities of Plant-Based Phytochemicals; and Part
IV: Plant-Based Phytochemicals: Extraction, Isolation, and
Healthcare.
This book mainly covers the isolation of potentially bioactive
molecules from plant sources for their importance and health
perspectives. The incorporation of functional foods, nutraceuticals,
and bioactives in the daily diet is a beneficial endeavor to prevent
the progression of chronic disorders. This book focuses on physical
characteristics, uniqueness, uses, distribution, traditional importance,
nutritional importance, bioactivities, and future trends of different
plant-based foods and food products. Functional foods, beyond
providing basic nutrition, may offer a potentially positive effect on
health and cure various disease conditions such as metabolic
disorders, cancer, and chronic inflammatory reactions. Natural
products and their bioactive compounds are increasingly utilized in
preventive and therapeutic medication. Bioactive compounds have
been utilized for the production of pharmaceutical supplements and
more recently as food additives to increase the functionality of foods.
The book also describes the extraction of bioactive molecules from
plant sources, both conventional and modern extraction techniques,
available sources, biochemistry, structural composition, and potential
biological activities. Advanced extraction techniques such as enzyme-
assisted, microwave-assisted, ultrasound-assisted, pressurized liquid
extraction, and supercritical extraction techniques are described in
this book.
This book volume sheds light on the potential of both plant-based
natural products for human health for different technological
aspects, and it contributes to the ocean of knowledge on food
science and nutrition. We hope that this compendium will be useful
for students and researchers as well as for persons working in the
food, nutraceuticals, and herbal industries.
The contributions of the cooperating authors to this book volume
have been most valuable in the compilation. Their names are
mentioned in each chapter and in the list of contributors. We
appreciate you all for having patience with our editorial skills. This
book would not have been written without the valuable cooperation
of these investigators, many of whom are renowned scientists who
have worked in the field of food science, biochemistry, and nutrition
throughout their professional careers. We proudly welcome coeditor
Arijit Nath to the editorial community on plant science for better
health, and he brings his international experience.
The goal of this book volume is to guide the world science
community on how bioactive compounds can alleviate us from
various conditions and diseases.
We will like to thanks to editorial and production staff, and Ashish
Kumar, Publisher, and President at Apple Academic Press, Inc., for
making every effort to publish this book when all are concerned with
health issues.
We express our admiration to our families and colleagues for their
understanding and collaboration during the preparation of this book
volume.

—Megh R. Goyal, PhD

—Hafiz Ansar Rasul Suleria, PhD
Editors
PREFACE 2

Plants and their parts, among all habitats around the world, are able
to satisfy the demands of all types of gastronomy. In addition to the
use of plant-based foods in low-income communities (unaware about
healthy diet and health benefits), these foods have also received a
significant position in the low-calorific diet chart of vegan people in
high-income communities. Intentionally, the community prefers to
turn towards plant-based functional foods, because they are
nutritious, low-calorific, and have a potential for detoxification.
When there is an argument related with a genetically modified
crop, traditional plant-based foods do not lose their position in main
and side dishes. Such foods are considered as heritage items of
culture and society. The contribution of plants or their parts
(especially stem, pseudo-stem, seed, bark, leaves, fruits) as a source
of natural remedies is noteworthy. For example, spices offer unique
medicinal values for reducing risks and severities of several diseases.
In addition to the preparation of functional foods, plants are also
used to prepare several refreshment drinks and alcoholic beverages.
For example, grapes, cereals, citrus, lavender, mint, tea, etc., have
been used to prepare beverages.
The presence of phytochemicals in plants with exclusive chemical
structure and phytochemical activities is responsible for many health
benefits. Phytochemicals in the crude matrix have not only been
implemented in primary health care, but their isolation and
formulation for specific targets have boosted advanced
pharmaceutical formulations. Research studies on pharmacology and
bioinformatics have corroborated that plant-based bioactive
compounds and herbal drugs are ‘safe’ and do not offer significant
adverse side-effects. All beneficial outcomes enhance the utilization
and consumption of plant-based foods, beverages, and medicines
from their primitive status.
Production, export, and import of plant-based foods, beverages,
and medicines provide developing perspectives in the economic
sector. In a similar platform, the emergence of biochemical
engineering is a boon for the development of new processes and
equipment that offer revolutionary upgradation for the production of
several plant-based foods, therapeutics, and biomolecules. As time
progresses, shrewd revolt with new ideas and confidence offers a
new arena in the process intensification and provides a rebellion for
the manufacturing process of plant-based foods and extraction of
phytochemicals.
As plant-based foods and phytochemicals have drawn attention
from the field to “ready to eat food” items, there is therefore an
urgent need to provide in-depth knowledge related to processing of
different phytochemicals, plant-based foods, and beverages along
with their health benefits to a wide range of research communities,
industrial sectors, and medical practitioners. Our expectation of this
book volume is to interest researchers with pharmacology, food,
chemical, and clinical backgrounds and promote interdisciplinary
research. Furthermore, this book volume provides an opportunity to
meet the present scenario of business related to herbal medicines
and phytochemicals.
I express thanks to Prof. Megh R. Goyal, Senior Editor-in-Chief, for
providing me the opportunity to join his team. In my budding stage
of professional life, his constant encouragement and availability to
complete this task has helped me to meet various aspects of
academic, professional, and management skills, and help to bring
about an exceptional book in plant science and human health. This
book preparation offers a new shape in my academic and research
career.
My special thanks to my parents and beloved sister for their
inspiration and motivation. I am thankful to Almighty Supreme God,
who always put me in His palm. I cannot forget to acknowledge Dr.
Lawrence Abello, S. J. (renowned professor, inventor, and a devout
companion of St. Mother Teresa) for his blessings and
encouragement. If this book fulfills the expectations of cooperating
authors and readers, then I can consider it a great tribute to
Almighty Supreme God, Prof. Megh R. Goyal, my parents, Dr.
Lawrence Abello, S. J.

—Arijit Nath, PhD

Co-Editor
 PART I
Plant-Based Functional Foods
CHAPTER 1

SOYBEAN-BASED FUNCTIONAL FOODS

THROUGH MICROBIAL FERMENTATION:
PROCESSING AND BIOLOGICAL
ACTIVITIES

ARIJIT NATH, TITAS GHOSH, ABINIT SAHA, KLÁRA

PÁSZTORNÉ HUSZÁR, SZILVIA BÁNVÖLGYI, RENÁTA
GERENCSÉRNÉ BERTA, ILDIKÓ GALAMBOS, EDIT
MÁRKI, GYULA VATAI, ANDRAS KORIS, and ARPITA
DAS

ABSTRACT
Leguminous soybean (Glycine max) has a high concentration of
edible protein and their bioavailability, in addition to inorganic
minerals, vitamin C, vitamin K, and isoflavones. Soybean is popular
for its functional ingredients and meat-like texture and flavor, despite
a much lower energy density than the meat. Traditional non-
fermented food products made from soybean are: soymilk, tofu,
okara, soy flour, and yuba, whereas the common soybean-based
fermented foods include tempeh, natto, soy sauce, miso, douchi,
kinema, cheonggukjang, doenjang, kanjang, gochujang, and soy
yogurt. Various bacteria, fungus, yeast, and mold are used to
prepare soybean-based fermented products. Numerous research
studies have confirmed that soybean-based fermented foods and
peptides offer anti-obesity, anti-diabetic, anti-angiotensin converting
enzyme, anti-oxidant, anti-microbial, and anti-cancer activities. This
chapter focuses on technologies for preparation of soybean-based
foods through microbial fermentation process. Biological activities of
soybean-based foods (produced by microbial fermentation) have
also been described.

1.1 INTRODUCTION
Leguminous soybean (Glycine max) is cultivated around the world
due to its unique nutritional and therapeutic values and economic
importance [24, 25]. According to Food and Agricultural Organization
of the United Nations [108], remarkable producers of soybean are
The United States, Canada, Brazil, Argentina, Paraguay, Uruguay,
China, and India [108].
Soybean seeds are huge source of nutrients [91]. It consists of
carbohydrates (~30% w/w), fat (~19% w/w), protein (~36% w/w),
and wide range of essential minerals (iron, calcium, sodium,
magnesium, zinc, manganese, selenium). Furthermore, vitamin C
(~6 mg in 100 g) and vitamin K or phylloqui-none (~47 µg in 100 g)
are abundant in soybean [91, 103]. Four diferent types of soybean
proteins with biochemical activities are: glycinin, β-conglycinin,
lunasin, and lectin [22, 49]. Because of high amount of proteins,
soybean is accepted as source of edible protein (32–42%) [118].
Genetic modification has improved the productivity of soybean and
protein content and oil [22, 49, 103]. Soybean contains three groups
of isoflavones (such as: daidzeins, genisteins, and glyciteins) and
their respective β-glycosides (daidzin, genistin, and glycitin. These
are referred to phytoestrogen with estrogenic properties. After
consumption of soybean, intestinal microflora and glucosidases
hydro-lyze isoflavones and produce aglycones, daidzein, genistein,
and glycitein. Later, these compounds are absorbed in the gut-wall
or metabolized to other metabolites, such as, equol, and p-
ethylphenol. The bioavailability of isofla-vones can be increased by
processing techniques, such as, steaming, roasting, cooking, and
fermentation with microbial consortia [121].
Because of nutritional importance and taste, several non-
fermented soybean-based food products (such as: soymilk, tofu, and
yuba) and common soybean-based fermented foods (such as:
tempeh, natto, soy sauce, miso, douchi, kinema, cheonggukjang,
doenjang, kanjang, gochujang, and soy yogurt) are popular or
several health benefits [24]. Peptides with lower molecular weight
and modifed proteins with large molecular weight through microbial
fermentation process provide exclusive biological activities of
soybean-based fermented foods. They offer anti-obesity, anti-
angiotensin converting enzyme (ACE) activity, anti-oxidant, anti-
microbial, and anti-cancer activities [13, 20, 28, 44, 97, 113].
However, bioactive peptides can also be obtained through enzymatic
hydrolysis of proteins from human milk [1], fish, egg, oyster, cereals,
legumes, and oilseeds [20, 28, 44, 56, 118, 120] due to presence of
all essential amino acids in soybean-derived peptides [24, 100].
In this chapter, technologies have been discussed for preparation
of foods from soybean through microbial fermentation process. The
biological activities and nutritional aspects of soybean-based foods
(produced through microbial fermentation process) are also
discussed.

1.2 ROLE OF MICROBES IN SOYBEAN

PROTEIN FERMENTATION
For production of soybean-based fermented foods (Figure 1.1),
variety of microbes have been used, such as: Homo-fermentative
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As the prayer for the President of the Confederate States was
concluded, a tremendous peal of thunder, long and reverberating,
crashed overhead. It made the walls of the old church shake and the
diamond window panes rattle as if in an earthquake. The clergyman
stopped short—nothing could be heard above the roar of the
thunder, and the faces of the congregation could only be seen by the
pale glare of the lightning. It produced a sort of shock among them,
but in a few minutes the storm passed away as rapidly as it had
come. The rain, however, still descended in sheets and wrapped the
green landscape in a white mist like a muslin veil. When services
were finally concluded it was impossible to go out in the downpour.
The people, however, were determined not to lose their weekly
reunion, especially as there was so much to discuss, and gossiped
cheerfully in the aisles.
The clergyman, having doffed his vestments, came out into the body
of the church in search of his Dulcinea del Tovoso. Mrs. Charteris
met him with her hands outstretched and a malicious light in her dark
eyes.
“What an inspiring sermon you preached!” she said, “it’s enough to
make women fight, much more men, and how sad it is to think we
are to lose you!”
Mr. Brand looked slightly disconcerted.
“I have no intention whatever,” he said, “of leaving Petworth Church.
I feel it my duty to remain with my flock. My sheep must be
shepherded.”
“Oh!” cried Mrs. Charteris, “I feel sure that your virtuous resolution
can’t withstand your martial ardor.”
“I am a man of peace——” began Mr. Brand.
“But there is a time for war and a time for peace,” tartly quoted Mrs.
Charteris, “as you said in your sermon just now. Oh, no, Mr. Brand,
we know what a sacrifice it would be to your martial spirit to remain
here, and we can’t ask it of you! The youngsters, you know, now call
you the Fire Brand, and as for the statement Mr. Wynne makes, who
knows when everybody was born and married, that you are over
forty-five years of age—why, dozens of the ladies of the
congregation can prove that you have told us you were not a day
over forty.”
Mr. Brand sighed helplessly. The pursuit of ladies of spirit with sharp
tongues and considerable estates in their own right was not always a
bed of roses.
Colonel and Mrs. Tremaine both went out of their pew and mingled
with the congregation, talking freely of the epoch-making events of
last week.
Angela, however, silent and disdainful, remained in the pew, and
Isabey feeling sorry for her also remained, and began to talk with her
in a subdued tone.
“You have a very pretty voice,” he said. “Why didn’t you keep on
singing?”
“Because,” answered Angela in the same half-whisper, “I could do
nothing but listen to your singing. I never heard anyone in my life
sing so beautifully.”
Isabey smiled a little. “I am not particularly proud of the
accomplishment,” he said. “I don’t care very much for singing men
myself, and I have never taken singing very seriously since I was a
youngster in Paris. Some day I will tell you how I was taught to sing.”
Then after a pause he continued: “It is such a pleasure to me to see
Tremaine again. We were chums, as you know, and lived together in
Paris, and wore each other’s clothes and borrowed each other’s
money for two years.”
“I know all about it,” she answered.
“And I should like to have seen Neville Tremaine, your husband. We
were friends, too, although I never, of course, saw so much of him as
of his brother.”
As Isabey said “your husband,” Angela shivered a little, and her
color, which had returned again, went and left her pale. It suddenly
occurred to her with the inexperience and radicalism of youth that it
was wicked for her to take an interest in any man whatever other
than Neville, and at the same moment it flashed upon her that
nothing which Neville could say or do, that neither his coming nor
going could affect her so powerfully as the coming of this stranger.
Her marriage remained to her an astounding and disorganizing fact
which she could not wholly realize, but which made itself felt at every
turn. It made it wrong for her, so she thought, to listen so eagerly and
even breathlessly to Isabey, and yet she could not put from her his
magnetic charm.
She was conscious also that nearly every man and certainly every
woman in the congregation was surreptitiously watching her, and it
seemed that in talking so interestedly with Isabey she was showing a
want of dignity and feeling in the very face of her enemies, for so she
reckoned every person in Petworth Church that day, except,
perhaps, Mrs. Charteris.
In a quarter of an hour the rain ceased. The sun burst forth in
noonday splendor, and the people on leaving the church went out
into a world of green and gold and dripping diamonds.
Isabey, who had driven to church in the tavern keeper’s gig,
thankfully accepted a seat in the Harrowby carriage. As the old
coach jolted along the country road by green fields and through
woodland glades, the whole world shining with sun and rain, Angela
found herself listening with the same intensity to all Isabey said in his
soft, rich voice.
Colonel and Mrs. Tremaine were charmed with him, for Isabey had
an extraordinary power of pleasing. He mentioned that his
stepmother, Madame Isabey, and her daughter by her first marriage,
Madame Le Noir, were then in Richmond as refugees from New
Orleans.
“They must not remain in Richmond,” cried Colonel Tremaine
decisively, and, turning to Mrs. Tremaine, said: “My dearest Sophie,
it is impossible to think of these ladies left alone in Richmond while
their natural protector, Captain Isabey, is in the field. They must
come to Harrowby to remain during the war.”
“Certainly,” responded Mrs. Tremaine, “and bring their servants, of
course.”
Isabey opened his black eyes wide. He had heard of Virginia
hospitality, but this invitation to house a whole family for an indefinite
time amazed and touched him.
“I thank you very much,” he said, “not only for myself but for my
stepmother and Madame Le Noir. It is certainly most kind of you.”
“I shall not be satisfied with your thanks,” replied Colonel Tremaine,
putting his hand on Isabey’s knee. “Those ladies must come to
Harrowby at once.”
“The weather is warm,” murmured Mrs. Tremaine, “and it must be
terrible in a city during warm weather.”
“Your relatives are at the Exchange Hotel probably, as that is the
only place to stay in Richmond. When I was a boy it was the Eagle
Tavern.”
“Yes, they’re there,” answered Isabey.
“We must both write to-morrow,” said Mrs. Tremaine, “inviting
Madame Isabey and Madame Le Noir to come to Harrowby. We
should write to-day except that it is Sunday.”
Isabey had heard of the Sabbatarianism in Virginia and perceived
that it was extreme, like Virginia hospitality.
Angela said little, but she felt a silent pleasure at the thought that
Madame Isabey and her daughter, Madame Le Noir, would be
established at Harrowby. It would be something different from what
she had known so far and break the quiet monotony against which
she chafed. She already pictured Madame Isabey as looking like a
French marquise, and the daughter, Madame Le Noir, as the
feminine replica of Isabey. She did not reflect that neither one was
the least blood relation to Isabey.
When the carriage reached Harrowby, Angela went up to her own
room, and, taking off her flower-crowned hat, studied herself
carefully in the glass.
Was she really pretty, and what did Isabey think of her? And did he
like her voice? And the hundred other questions which an
imaginative and unsophisticated girl asks herself when she meets,
for the first time, the man who has power over her, followed. She had
dreamed and speculated so much about Isabey—what he would
look like, what he would talk about—and, now that she had seen
him, he was twice as charming as she had ever imagined.
And then it came over her as it did at intervals, like a cold blast from
the north, that she was Mrs. Neville Tremaine, and that a great gulf
lay between the Angela Vaughn of last Sunday and the Angela
Tremaine of this Sunday.
She remained in her room until the bell sounded for the three o’clock
dinner, when she went downstairs.
Isabey, who had spent the time with Richard in the old study, was
surprised to find himself eager to see Angela again, and wondering
what expression she would wear.
It was a very different one from what he had first seen upon her face,
for as she came downstairs Richard advanced, and putting his arm
around her, said affectionately, “Little sister, where have you been all
this time?”
Angela, who had been all wrath and vengeance, was soothed by this
tenderness, and smiled prettily.
Colonel and Mrs. Tremaine were both kind to her, but there was no
more tenderness in their manner to her. She was a part and parcel of
their disgraced son, and without a word being spoken on either side,
Angela felt the icy chill which had fallen between them.
Richard alone, of all the Tremaines, was quite unchanged toward
her.
When they were at table Isabey’s presence, together with Richard’s
kindness, put new animation into Angela. She talked gayly and
laughed merrily. Isabey was as much enchanted with the beauty of
Angela’s speaking voice as she had been with his singing voice.
When dinner was over, Mrs. Tremaine and Angela went into the
garden, where all the little negroes of the place were assembled for
their weekly Sunday-school. In winter this was held in the spinning
house beyond the hedge but in spring and summer the old garden
was the place of learning. Mrs. Tremaine read the Bible to these
black urchins, while Angela, with the self-confidence of nineteen,
expounded the catechism to them and taught them to sing simple
hymns.
Isabey and Richard Tremaine were standing on the little wharf jutting
into the blue river, which danced in the afternoon light, when the
fresh young voices of the negro children rose in a hymn.
“Come,” said Richard, “I know that you are ashamed of singing so
well, but give these little darkies a treat and sing their hymns with
them.”
Isabey went willingly enough with Richard into the garden. As they
walked down the long, broad path, he saw Mrs. Tremaine enthroned
upon the wooden bench under the lilacs at the end of the garden,
while twenty-five or thirty negro children, from tall boys and girls
down to small tots of four years old, were ranged in a semicircle
around her. Angela was acting as concert master and led the simple
singing. The voices of the negro children had the sweetness mixed
with the shrillness of childhood, but for precision of attack and
correctness of tone they would have put white children to the blush.
As Isabey came up, Angela held out the prayer book to him and he
sang with her from the same page. The negro children instantly
turned their beady eyes upon him, but with a truer artistic sense than
the congregation of Petworth Church, they kept on singing.
Isabey’s supposed familiarity with the hymn tunes, which he had
heard for the first time that day, pleased Mrs. Tremaine immensely,
who had an idea that all well-bred persons were Episcopalians, and
that Catholicism, in which Isabey had been bred, was a dark dream
of the middle ages, which had now happily almost disappeared from
the earth.
When the Sunday-school was over and the little negro children had
scampered back to the “quarters,” as the negro houses were called,
Richard proposed the Sunday afternoon walk. This was as much a
part of the Harrowby Sunday as was the three o’clock dinner.
Usually, the whole family went upon this promenade up the cedar-
bordered lane along which a footpath ran, edged with wild roses and
blackberry bushes. But on this Sunday afternoon, Mrs. Tremaine
gently declined, and took her exercise upon the broken flags of the
Ladies’ Walk, Colonel Tremaine, with the air of a Louis Fourteenth
courtier, escorting her. Archie begged off in order to ride over and
spend the night at Greenhill with George Charteris, so only Angela
and Lyddon were left to accompany Richard and Isabey.
They started off a little after five o’clock and soon reached the woods
across the high road. The declining sun shone through the branches
on which the delicate foliage was not yet fully out. The grass under
their feet was starred with the tiny blue forget-me-nots, and Angela
knew where to find the trailing arbutus.
Isabey, whose association with women had been almost wholly
French, was secretly astonished at a young girl standing upon such
a footing with men. Neither Lyddon nor Richard addressed much
conversation to her, and that always half-joking, but it was plain to
see that she had a part in their companionship and understood well
what they were talking about.
They spoke of books, and Angela was evidently familiar with those
which were meat and drink to Richard and Lyddon. Isabey was not
so good a classical scholar as either of the other two men, but in
modern French literature and in the Romance languages he was far
superior to either.
“Do you remember,” asked Richard, “the craze you had for Alfred de
Musset, Gustav Nadaud, and those other delicious rapscallions of
their time?”
“Certainly I do,” answered Isabey.
“And can you spout them as you did when we lived together in the
Latin quarter?”
“Rather more, I think,” answered Isabey. “The better I know those
rapscallion poets, as you call them, the more I like the fellows.”
“Then give us some of them, such as you used to do in the old days,
when I would have to collar you and choke you in order to make you
leave off.”
They were standing in a little open glade, across which a great ash
tree had fallen prone and dead. Isabey, half-sitting upon the tree
trunk, began with his favorite Alfred de Musset. His voice and
enunciation were admirable, and his French as superior in tone to
Lyddon’s as the French of Paris is superior to that of Stratford-le-
bow.
If the spell of Isabey’s singing enchanted Angela, so even in a
greater degree did his repetition of these latter-day poets, who,
leaving the simple external things, tune their lutes to the music of the
soul, a music always touched with melancholy and ever finding an
echo in every heart.
Isabey, with a strong and increasing interest, watched Angela slyly.
She was so unsophisticated and had led the life so like the
snowdrops in the garden that things overimpressed her. She listened
with her heart upon her lips to the verses which Isabey repeated,
and her color came and went with an almost painful rapidity. The
latter-day French poets had been until then an unopened book to
her, and the effect upon her was overmastering. They introduced her
into a whole new world of passionate feeling, and it seemed to her
that Isabey, who had opened the gateway into that garden of the
soul, was the most dazzling man on earth.
Isabey saw this, for Angela was easily read. It was a new problem
for him, these young feminine creatures, who cultivate their emotions
and live upon them; who cleverly simulate intellect, but who are at
bottom all feeling; who can listen, unmoved, to the tale of Troy Town,
but who blush and tremble at a canzonet which tells the story of a
kiss. When Angela listened with rapt attention or when, as presently,
she spoke freely and gayly, Isabey thought her handsome, although
not strictly beautiful, nor likely to become so. But what freshness,
what unconscious grace was hers! She might have been one of
Botticelli’s nymphs, with the woods and fields her natural haunts and
proper setting.
When the quartet turned homeward through the purple dusk, Angela
felt as if the familiar, everyday world were steeped in a glow, new
and strange and iridescent. Isabey had given her the first view of art
as art, of music, of world-beauty, and hers was a soul thirsty for all
these things.
He seemed to her the most accomplished man on earth. She knew
well enough, however, that Isabey was not a man merely of
accomplishments. If that had been the case she would not have
been so impressed by those accomplishments. But she knew that he
was a man of parts intrusted with serious business, and it was this
which made his graces and his charm so captivating.
Lyddon, too, was a man of parts, but Lyddon was awkward beyond
words; was bored by music, and although he could repeat with vigor
and earnestness the sonorous verse of Rome and Greece, it was too
grave, too ancient, too much overlaid with the weight of centuries to
appeal to Angela as did this modern poetry.
The instinct of concealment, which is the salvation of women, kept
Angela from showing too obviously the spell cast upon her by
Isabey. It was noticeable, however, that she was more animated than
usual.
When supper was over, Colonel and Mrs. Tremaine, contrary to their
usual custom, went to the old study with the rest of the household
and their guest. Colonel Tremaine was deeply interested in what
Isabey had to tell him of the military situation at the South, and
Angela listened in a way which showed she was accustomed to
hearing and understanding serious things.
Isabey found out in a dozen ways that the study was quite as much
Angela’s habitat as anyone’s. There was her little chair in a corner
with her small writing table; above it were the books which were
peculiarly hers, besides her childish library of four or five volumes.
The flowerpots in the windows were hers, and when Richard
Tremaine, pulling her pretty pink ear, declared that he would throw
the flowerpots out of the window, Angela boldly responded that the
study belonged as much to her as to him, and that she would have
as many flowerpots in it as she pleased.
At half past nine o’clock the great bell rang for prayers, and the
whole family and all of the house servants were assembled as usual
in the big library.
Isabey liked this patriarchal custom of family prayers and listened
with interest to Colonel Tremaine’s reading of the Gospel for the day,
and Mrs. Tremaine’s soft and reverent voice in her extemporary
prayer. He noticed, however, the strange omission of Neville’s name,
and when the point came where it might have been mentioned, there
was a little pause, and Mrs. Tremaine placed her hand upon her
heart, as if she felt a knife within a wound. Perhaps she made a
silent prayer for Neville, whose unspoken name was in the mind of
each present. Isabey glanced toward Angela and observed her face
suddenly change. She raised her downcast eyes, and stood up for a
moment or two, then sat down again. In truth, Angela experienced a
shock of remorse and amazement. She, Neville Tremaine’s wife, had
scarcely thought of him since she had first seen Isabey that day, nor
had Neville, at any moment of her life, absorbed her attention as had
this newcomer to Harrowby.
The thought came to her that, perhaps, it was after all because she
had seen in her life so few strangers that Isabey so impressed her,
yet he was a man likely to attract attention anywhere. But deep in
her heart Angela realized that Isabey possessed for her an inherent
interest which no other human being ever had possessed or could
possess.
He left the next afternoon. He had had plenty of time to observe
Angela and had found out a great deal about her. He was filled with
pity for her, that pity which is akin to love.
 CHAPTER X
THE ARRIVAL OF THE STRANGERS

COLONEL and Mrs. Tremaine had carried out their intention of

writing to Madame Isabey and Madame Le Noir, in Richmond,
inviting them to make Harrowby their home during the war. Isabey
had smiled, rather grimly, while expressing his thanks. He could
make a very good forecast of how the two ladies from New Orleans
would impress the simple Virginia household, but, being a wise man,
did not attempt to regulate the ladies in any particular whatever.
When Isabey had left, Angela felt, for the first time, a singular
sensation as if the sun had gone out, leaving the world gray and
cold. How commonplace seemed her life, how inferior the familiar
books and things and places to those new books and things and
places of which Isabey had shown her a glimpse! She had loved the
piano and had joyed in singing her simple songs, but now how
primitive, how crude her music seemed contrasted with Isabey’s
exquisite singing! He had promised to tell her how he had learned to
sing so well, but he had forgotten to do so.
Angela spent some days in idle dreaming, not the delicious dreams
which usually come of idleness, but dreams painful and perplexing.
She wrote long letters to Neville which she destroyed as soon as
they were written, for they were all a reflex of Isabey. She had placed
upon her dressing table a daguerreotype of Neville which he had
given her a year or two before. She took it up, looked at it dutifully
half a dozen times a day. How dear was Neville, if only she were not
married to him, and but for that awkward fact how freely she could
have talked with him about Isabey; but now because Neville was her
husband there were things she could never mention to him!
It was some days before she recovered her balance. It was,
however, no time to be idle at Harrowby, for Mrs. Tremaine had
undertaken to equip a field hospital for Richard Tremaine’s battery of
artillery. She contributed to this most of her linen sheets and
pillowcases, and organized a household brigade of maids and
seamstresses to scrape into lint all the pieces of old linen to be
found. Angela did her part with readiness and energy. And, as the
case always is, work steadied her mind and her composure. Her
heart and soul were growing by leaps and bounds, and in a month
she progressed as far as she would have done in a year ordinarily.
She wrote a letter to Neville regularly once a week and gave it to
Lyddon, who contrived to get it to the British Consul at Norfolk,
through whom it was forwarded, and she heard once or twice during
the month from Neville. He wrote her that he knew not from day to
day where he would be, and was kept on the wing continually. Nor
could he fix any time when there would be a chance of her joining
him, but that of one thing she might be certain, he would not delay
an hour in sending for her when it should be possible for him to have
her. In these letters he always mentioned his father and mother with
the deepest affection and without resentment. Angela read those
parts of his letters to Mrs. Tremaine, who listened in cold silence, but
who repeated them to Colonel Tremaine when the father and mother
alone together made silent lament over the disgrace of their eldest-
born.
Richard Tremaine was but little at home during the next month. A
large camp of instruction was formed about fifteen miles from
Harrowby where troops were pouring in not only from Virginia but
from other Southern States. These men had to be drilled and trained
to be soldiers and the task was heavy. There was much illness
among these green soldiers unused to living in the open, and Mrs.
Tremaine and Mrs. Charteris, with other ladies in the county, were
angels of mercy to the sick. Mrs. Charteris had accepted Richard
Tremaine’s suggestion to send George Charteris over to Harrowby to
study with Archie under Mr. Lyddon as the means of keeping him at
home until he should be eighteen. George Charteris, to whom
Angela had been the star of his boyish soul, now showed her
coldness and disdain. So did everybody in the county, however, with
the solitary exception of Mrs. Charteris. Angela remained quietly at
home, a thing not difficult to do when one has no invitations abroad.
She went to church on Sundays, but, beyond a few cool salutations,
had nothing to say to anyone. When the first burst of indignation
against her in the county was over, the attitude of the people among
whom she had been born and bred became somewhat modified, but
it was then Angela who, standing upon her dignity, would have
nothing to say to them. She had a natural longing for companions of
her own age and sex, but when the Yelvertons and Careys made a
few timid advances toward her she repelled them resentfully.
Meanwhile, letters had been received from Madame Isabey and
Madame Le Noir acknowledging the hospitable invitation to
Harrowby and accepting it at the end of the month. Madame Isabey’s
letter was in French, but Madame Le Noir’s was in English of the
same sort as Isabey’s, fluent and correct, but of a different flavor
from the English of those who are born to speak English. Angela
looked forward with excitement and even pleasure to the advent of
the strangers. Their society would provide her with the novelty which
she secretly loved. She imagined she would be much awed by the
stateliness of Madame Isabey, but anticipated being in complete
accord with Madame Le Noir, a widow, barely thirty. Her very name,
Adrienne, breathed romance to Angela, who was accustomed to
Sallys and Susans and Ellens and Janes, and she had not yet found
out that names do not always mean anything.
The whole journey of the New Orleans ladies from Richmond had to
be made by land, as river transportation was entirely stopped, owing
to the patrolling of the Federal gunboats. It was arranged that the
Harrowby carriage should meet the guests at a certain point on the
road from Richmond. As usual the regular coachman was displaced
in Hector’s favor, and Colonel Tremaine went in the carriage out of
exquisite hospitality, and likewise for fear that Hector might in some
way have got hold of the applejack which had replaced the French
brandy and champagne at Harrowby, and land the ladies in a ditch.
Two of the best rooms in the house were prepared for the expected
guests, and a couple of garret rooms allotted to the two maids who
were to accompany the ladies.
On a lovely May afternoon the coach with Madame Isabey and
Madame Le Noir was due at Harrowby. Never had the old manor
house looked sweeter than on this golden afternoon of late
springtime. The great clumps of syringas and snowballs, like giant
bouquets on the green lawn, were in splendid leaf and flower, and
flooded the blue air with their perfume. The old garden was in the
first glory of its blossoming, and the ancient wall at the end, where
stood the bench called Angela’s, could scarcely support the odorous
beauty of the lilacs, white and purple. The river singing its ceaseless
song ran smiling and dimpling to the sea. All was peace outwardly,
although peace was riven within the household. Angela was
palpitating with excitement at the thought of the strangers’ arrival.
She had never seen anyone in her life from a place as far off as New
Orleans, except Isabey and Lyddon. The ladies of high degree, who
were to arrive, belonged in a way to Isabey, and it was through him
that they were invited to take up their domicile at Harrowby. Angela
dressed herself carefully in a pale-green muslin left over from last
year. There had been no question of new gowns for women that
year; an army of men had to be clothed and shod, and for that the
women of the South heroically sacrificed their fal-lals.
Mrs. Tremaine, herself, placid and dignified, was secretly a little
agitated at the coming advent of these strange new guests. Luckily,
Hector being absent, everything went on properly in the department
of the dining room, and there were no complications about lost keys,
disappearing brandy bottles, and the usual corollary of a butler with
magnificent manners, a disinclination for work, and a tendency to
steep his soul in the Lethe of forgetfulness. Toward five o’clock,
everything being in perfect preparation, Angela went into the garden
to pace up and down the long walk and think, to speculate, to dream
chiefly of Isabey, for she had not succeeded in putting him out of her
mind. As she passed across the lawn she met George Charteris
about to return to Greenhill. He went by her with a sort of angry
indifference. Angela noticed this without feeling it. She seemed not
four years but a whole decade older than George Charteris, and
eons seemed to have passed since she was flattered by his boyish
admiration.
As she sat on the bench under the lilacs she remembered the old
yearning which had been hers, when the lilacs last bloomed, for
something to happen. Things were happening so fast that her breath
was almost taken away. And then looking toward the house, she saw
the old coach rolling up. Hector, by some occult means, had
succeeded in getting a nip of applejack, and in consequence Colonel
Tremaine sat on the coach box and drove, while Hector, with folded
arms, expostulated. There was, however, no room for Colonel
Tremaine inside, as it was entirely taken up by the two ladies, their
maids, and bandboxes. A cart containing their trunks followed
behind.
By the time the cavalcade drew up to the door, Angela, who was fleet
of foot, was standing on the steps with Mrs. Tremaine. Colonel
Tremaine, springing from the box and bowing profoundly, opened the
carriage door and Isabey’s stepmother descended. Madame Isabey
was the size and shape of a hogshead. She had once been pretty
and nothing could dim the laughing light in her eyes and the
brilliance of her smile. She radiated good humor, and when Mrs.
Tremaine advanced, embraced, and kissed her on both cheeks, she
poured forth a volley of thanks in French, of which Mrs. Tremaine
understood not one word. Madame Isabey spoke English tolerably,
but in moments of expansion invariably forgot every word of it. Then
she seized Angela, whom she called an angel, a darling, and a little
birdlet, of whom Philip had written her. If Angela was slightly
disappointed in the state and majesty of Madame Isabey, there was
no disappointment when Madame Le Noir descended. Her eyes
were dark and her complexion olive like Madame Isabey’s, but there
the resemblance ceased. Adrienne’s face, delicate, melancholy,
beautiful, was of exquisite coloring, although without a touch of rose.
Her hair was of midnight blackness, her complexion creamy, and she
had the most beautiful teeth imaginable, which showed in a smile
faint and illusive that hovered about her thin, red lips. Her figure was
perfectly modeled, and her gown, her hat, her gloves, everything
betokened an exquisite luxury of simplicity. She spoke English
fluently in the most musical of voices. Lyddon, who from the study
window, was watching the debarkation, promptly came to the
conclusion that no woman with so much personal charm and
elegance as Madame Le Noir could possibly have any mind
whatever.
A greater contrast to Angela could not be imagined. With that
singular sensitiveness about clothes which is born in the normal
woman, Angela realized at once that her gown was of last year’s
fashion and the brooch and bracelets which she wore, according to
the custom of the time, were not suited to her youth and slimness.
She and Adrienne glanced at each other and in an instant the
attraction of repulsion was established between them, that jealous
admiration which is after all the highest tribute one woman can pay
another. Not more was Angela overwhelmed with Adrienne’s
matchless grace, her air of being the perfect flower of civilization,
than was Adrienne impressed by Angela’s nymphlike freshness.
Thirty is old for a woman near Capricorn, and Adrienne Le Noir
looked all her thirty years. Her beauty had been acquired, as it were,
by painstaking and was certainly preserved by it, while here was a
creature, with the freshness of the dawn and much of its loveliness,
whose beauty was no more a thing of calculation than the wood
violets or the wild hyacinths which grew shyly under the yew hedge
along the Ladies’ Walk.
Madame Isabey, who waddled into the house, escorted by Colonel
Tremaine with elaborate welcomes and many genuflections, was
charmed with everything. Finding Mrs. Tremaine did not understand
a word of French, Madame Isabey poured forth her thanks in
Spanish, which did not mend matters in the least. She grew ecstatic
over the dazzling account which Isabey had given of Angela, and
Angela, to her own annoyance, blushed deeply at this—a blush
which did not escape Adrienne, whose soft black eyes saw
everything.
Angela’s ear was not attuned to French, and although she had a
really sound knowledge of the language, she was mortified at having
to ask for a repetition of what Madame Isabey was saying. She
received another pin prick by Adrienne’s speaking to her in English.
After the ladies were shown to their rooms they were invited to rest
themselves until supper, which was at eight o’clock. Angela went
downstairs and again sought the garden seat. She was followed by
Lyddon. “Wonderful old party, Madame Isabey,” he said, throwing his
long, lanky figure on the bench. “I perceive, however, that she is
amusing and means to be pleased, and the other lady—by Jupiter, I
have never seen a woman more beautiful than she!”
Angela started.
“Why, Mr. Lyddon,” she said, in a surprised voice, “Madame Le Noir
is very, very pretty, but I shouldn’t call her beautiful!”
“My child, men will always call Madame Le Noir beautiful because
she is seductive; that is beauty of the highest order.”
Angela laughed.
“I didn’t think you were so keen on beauty, Mr. Lyddon.”
“I’m not; I let the ladies alone as severely as they let me alone, but I
know a beautiful woman when I see one. This Madame Le Noir has
the beauty of the serpent of old Nile. I dare say there will be a match
between her and Captain Isabey soon.”
“Why do you think so?” asked in a tremulous voice the wife of Neville
Tremaine.
“It is what the ladies call intuition. They were not brought up together
at all as brother and sister; that much I know from Captain Isabey,
who mentioned that he was at the university when his father’s
second marriage occurred.”
Angela sat silent revolving these things in her mind.
Isabey married! She had thought of him for years as a hero of
romance, a knight of dreams, but she had never contemplated him
as married.
Lyddon continued:
“They have a way in those New Orleans families of keeping all the
money in the family connection. I judge that it would be a good
financial arrangement for Madame Isabey’s daughter to marry her
stepson, and the suggestion will come quite naturally from the old
lady and will probably be accepted.”
Lyddon advanced these airy hypotheses with such an air of certainty
that Angela took them just as he intended, seriously and definitely.
He had trained this flower for Neville Tremaine, and he did not wish
Isabey to inhale all its fragrance.
A little before eight o’clock Adrienne came down into the hall where
the lamps and candles were lighted. She was exquisitely dressed in
a gown of the thinnest white muslin and lace, which set off her
delicate, dark beauty. She had already made a conquest of Colonel
Tremaine by her graceful affability, and riveted the chains upon him
by her soft manners and her well-expressed gratitude. Women
without penetration seldom took any notice of Lyddon, but Adrienne
had much natural discernment, and she recognized under Lyddon’s
ill-fitting clothes and general air of abstracted scholarship a very
considerable man. As she talked, standing in an attitude of perfect
grace with one bare and rounded arm upon the mantelpiece, Lyddon
concluded that he would add a second to his private portrait gallery
of women, Angela having been the only one up to that time.
Adrienne Le Noir was neither a green girl nor a simpleton nor a
would-be wit, nor any of the tiresome things which Lyddon always
took for granted with young and pretty women. She made no
pretentions to be well read, but she had studied the book of life and
had mastered many of its pages, and Lyddon suspected that she
was better acquainted with the human document than most women.
He found himself wondering what sort of a marriage hers had been,
and surmised that she was by no means broken-hearted. Her
pensive air struck him as being rather an expectant than a
retrospective melancholy.
When supper was announced Madame Isabey had not yet
appeared, and Colonel and Mrs. Tremaine would have died rather
than gone in the dining room without her.
“I am afraid you will not find my mother very punctual,” said Adrienne
with a smile. “Even Captain Isabey has never been able to make her
punctual, and she will do more for him than for anyone else in the
world. I often tell her that he is her favorite child, not I.”
“It is most delightful,” said Colonel Tremaine grandly, “to see so
affectionate a relation existing between a stepmother and a stepson.
No doubt Captain Isabey, with whom we all became infatuated,
regards Madame Isabey as a mother.”
Adrienne laughed a little. “I scarcely think that,” she said. “My mother
never saw Captain Isabey until he was more than twenty years old,
but he is very chivalrous, as you know, and was always most
attentive to my mother, and she has a kind heart. She admires
Captain Isabey, and is very proud of him.”
“As she may well be,” responded Colonel Tremaine impressively.
“And to you, my dear madame, such a brother must have been an
acquisition indeed.”
“But he is not my brother,” replied Adrienne, quickly and decisively. “I
never saw Captain Isabey until just before my marriage, and
although we are the best of friends and I haven’t words to express
his goodness to me, I don’t look upon him as a relative.”
Lyddon glanced at Angela as much as to say: “Just as I thought.”
It was in vain that Adrienne urged that the family go into supper.
Neither Colonel nor Mrs. Tremaine would budge until Madame
Isabey appeared. At last, after waiting twenty minutes, Madame
Isabey came bustling down, finishing her toilet in full view of Colonel
Tremaine, Lyddon, and Archie, and explaining that Celeste, her
maid, never could put her hand on anything. Colonel Tremaine then
offered her his arm and they proceeded to the dining room. Madame
Isabey declined both tea and coffee, and with much innocence
asked for red wine, but when Mrs. Tremaine explained that all the
wine at Harrowby had been sent to the field hospital, the old lady,
with the utmost good humor, took a glass of sugared water instead.
She chattered incessantly in French to Colonel Tremaine, and by
dint of repeating everything over three times and the use of the sign
language made him understand what she was saying, and listened
with the greatest good humor to his rusty French. She talked much
about Isabey, to whom she was evidently attached, and the fact that
he had let fall some words of admiration concerning Angela at once
established her in Madame Isabey’s good graces. The old lady was
not deficient in humor and gave an amusing description in mixed
French and English of their hurried flight from New Orleans, and
thanked God that she had found a comfortable place to rest her
bones until the war should be over or she should be turned out of
doors.
“No fear of that, madame,” replied Colonel Tremaine, laughing in
spite of himself. Then Madame Isabey launched into praise of Philip
Isabey, speaking of him as her son. “You, my dear colonel and Mrs.
Tremaine, can sympathize with me as only parents can. I have given
my only son, my Philip, to his country, and you, I hear, more
fortunate than I, have given two sons and one more remains to
offer.”
Colonel Tremaine’s handsome old face grew pale, while a flush
arose in Angela’s cheeks. A silence fell which showed instantly to
Madame Isabey that she had made a false step, and she suddenly
remembered the story about Neville Tremaine which she had heard
and, for the moment, forgotten. After a pause, slight but exquisitely
painful, Colonel Tremaine replied: “We have only one son in the
Confederate service.”
“Oh, were you ever at the carnival?” cried Madame Isabey,
determined to get away from the unfortunate subject.
“Yes, madame, I was at the carnival of 1847,” replied Colonel
Tremaine, glad to take refuge in the safe harbor of reminiscences of
1847.
“I remember that carnival. I was as slight as your finger, and could
waltz all through the carnival week without being fatigued.” Here
Madame Isabey, with her two fingers and a lace handkerchief deftly
wrapped around her hand, made a very good imitation of a ballet
dancer waltzing and pirouetting on the bare mahogany table. Mrs.
Tremaine was secretly shocked at such flippancy, and Adrienne
sighed a little over the incurable levity of her mother.
One present, however, enjoyed it hugely. This was Archie, who
recognized that Madame Isabey’s heart and soul were about the age