Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White, Purple, and Red Wheat.

Science.gov (United States)

Ma, Dongyun; Li, Yaoguang; Zhang, Jian; Wang, Chenyang; Qin, Haixia; Ding, Huina; Xie, Yingxin; Guo, Tiancai

2016-01-01

Polyphenols in whole grain wheat have potential health benefits, but little is known about the expression patterns of phenolic acid biosynthesis genes and the accumulation of phenolic acid compounds in different-colored wheat grains. We found that purple wheat varieties had the highest total phenolic content (TPC) and antioxidant activity. Among phenolic acid compounds, bound ferulic acid, vanillic, and caffeic acid levels were significantly higher in purple wheat than in white and red wheat, while total soluble phenolic acid, soluble ferulic acid, and vanillic acid levels were significantly higher in purple and red wheat than in white wheat. Ferulic acid and syringic acid levels peaked at 14 days after anthesis (DAA), whereas p-coumaric acid and caffeic acid levels peaked at 7 DAA, and vanillic acid levels gradually increased during grain filling and peaked near ripeness (35 DAA). Nine phenolic acid biosynthesis pathway genes (TaPAL1, TaPAL2, TaC3H1, TaC3H2, TaC4H, Ta4CL1, Ta4CL2, TaCOMT1, and TaCOMT2) exhibited three distinct expression patterns during grain filling, which may be related to the different phenolic acids levels. White wheat had higher phenolic acid contents and relatively high gene expression at the early stage, while purple wheat had the highest phenolic acid contents and gene expression levels at later stages. These results suggest that the expression of phenolic acid biosynthesis genes may be closely related to phenolic acids accumulation.

The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana.

Science.gov (United States)

Değirmencioğlu, Nurcan; Gürbüz, Ozan; Herken, Emine Nur; Yıldız, Aysun Yurdunuseven

2016-03-01

In this study, the changes in phenolic composition, total phenolic content, and antioxidant capacity of tarhanas supplemented with oat flour (OF) at the levels of 20-100% (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigated. A total of seventeen phenolic standards have been screened in tarhanas, and the most abundant flavonol and phenolic acid compounds were kaempferol (23.62mg/g) and 3-hydroxy-4-metoxy cinnamic acid (9.60mg/g). The total phenolic content amount gradually increased with the addition of OF to tarhana, but decidedly higher total phenolic content was found in samples oven dried at 55°C as compared with other methods. The microwave- and oven dried tarhana samples showed higher TEACDPPH and TEACABTS values than those dried with the other methods, respectively, in higher OF amounts. Consequently, oven- and microwave-drying can be recommended to retain the highest for phenolic compounds as well as maximal antioxidant capacity in OF supplemented tarhana samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

Antioxidant capacity and phenolic acids of virgin coconut oil.

Science.gov (United States)

Marina, A M; Man, Y B Che; Nazimah, S A H; Amin, I

2009-01-01

The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated and compared with refined, bleached and deodorized coconut oil. Virgin coconut oil showed better antioxidant capacity than refined, bleached and deodorized coconut oil. The virgin coconut oil produced through the fermentation method had the strongest scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the highest antioxidant activity based on the beta-carotene-linoleate bleaching method. However, virgin coconut oil obtained through the chilling method had the highest reducing power. The major phenolic acids detected were ferulic acid and p-coumaric acid. Very high correlations were found between the total phenolic content and scavenging activity (r=0.91), and between the total phenolic content and reducing power (r=0.96). There was also a high correlation between total phenolic acids and beta-carotene bleaching activity. The study indicated that the contribution of antioxidant capacity in virgin coconut oil could be due to phenolic compounds.

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

Science.gov (United States)

Kasprzak, Kamila; Oniszczuk, Tomasz; Waksmundzka-Hajnos, Monika; Nowak, Renata; Polak, Renata

2018-01-01

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity. PMID:29507816

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

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Kamila Kasprzak

2018-01-01

Full Text Available Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8% of kale (Brassica oleracea L. var. sabellica—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale.

Science.gov (United States)

Kasprzak, Kamila; Oniszczuk, Tomasz; Wójtowicz, Agnieszka; Waksmundzka-Hajnos, Monika; Olech, Marta; Nowak, Renata; Polak, Renata; Oniszczuk, Anna

2018-01-01

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale ( Brassica oleracea L. var. sabellica )-a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans -caffeic, cis -caffeic, trans -p-coumaric, cis -p-coumaric, trans -ferulic, cis -ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans -sinapic, and cis -sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea . Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity.

Phenolic contents of myrtle (Myrtus communis L. fruits

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Arzu BAYIR YEĞİN

2015-06-01

Full Text Available Myrtle is one of the important natural plant of the Mediterranean region. Fruits are in black and white colour. The earlier studies are mostly focused on the essential oil content of leaves in myrtle plant, whereas the latest studies are dealing with the phenolic compounds of leaves and fruits with their effects on human health. The aim of the study was to determine the phenolic content of the myrtle fruit and to investigate the differences between the genotypes. Myrtle fruits were collected from Antalya district. Phenolic content was determined by HPLC. Gallic acid (GA, catechin (CT, epicatechin (ECT, epicatechin-3-0-gallate (ECG, procyanidin B1 (B1, procyanidin B2 (B2, quercetin (Q, kamferol (K and myricetin (M were calculated as phenolic compounds. Epicatechin-3-0-gallate (in flavan-3-ol group and myricetin (in flavonol group were detected in large amounts.

Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity.

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Chandrasekara, Anoma; Shahidi, Fereidoon

2010-06-09

Soluble and insoluble-bound phenolic extracts of several varieties of millet (kodo, finger, foxtail, proso, pearl, and little millets) whole grains were evaluated for their phenolic contents and antioxidative efficacy using trolox equivalent antioxidant capacity (TEAC), reducing power (RP), and beta-carotene-linoleate model system as well as ferrous chelating activity. In addition, ferulic and p-coumaric acids were present in soluble and bound phenolic fractions of millets, and their contents were determined using high-performance liquid chromatography (HPLC) and HPLC-mass spectrometry (MS). Kodo millet had the highest total phenolic content, whereas proso millet possessed the least. All millet varieties showed high antioxidant activities, although the order of their efficacy was assay dependent. HPLC analysis of millet phenolic extracts demonstrated that the bound fractions contained more ferulic and p-coumaric acids compared to their soluble counterparts. The results of this study showed that soluble as well as bound fractions of millet grains are rich sources of phenolic compounds with antioxidant, metal chelating, and reducing power. The potential of whole millets as natural sources of antioxidants depends on the variety used. The importance of the insoluble bound fraction of millet as a source of ferulic acid and p-coumaric acid was established, and their contribution to the total phenolic content must be taken into account in the assessment of the antioxidant activity of millets.

Effects of Organic and Conventional Growth Systems on the Content of Flavonoids in Onions and Phenolic Acids in Carrots and Potatoes

DEFF Research Database (Denmark)

Soltoft, M.; Nielsen, J.; Lauren, K.H.

2010-01-01

The demand for organic food products is steadily increasing partly due to the expected health benefits of organic food consumption. Polyphenols, such as flavonoids and phenolic acids, are a group of secondary plant metabolites with presumably beneficial health effects, and contents in plants....... The contents of flavonoids and phenolic acids in plants were analyzed by pressurized liquid extraction and high-performance liquid chromatography ultraviolet quantification. In onions and carrots, no statistically significant differences between growth systems were found for any of the analyzed polyphenols...

Phenolic content and antioxidant activities of burr parsley (Caucalis platycarpos L.).

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Plazonić, Ana; Mornar, Ana; Maleš, Željan; Kujundžić, Nikola

2013-07-22

Since C. platycarpos contains a wide variety of antioxidants, in the present study total flavonoid and phenolic acid content as well as antioxidative activity of various C. platycarpos extracts were investigated. The results obtained show a significant polyphenol content and antioxidant activity of the investigated plant. Moreover, a positive correlation between antioxidant activity and content of flavonoids and phenolic acids was found, indicating the responsibility of these compounds for the antioxidant effectiveness of C. platycarpos extracts and making C. platycarpos a good potential source of natural antioxidants.

Effects of Increasing Doses of UV-B on Main Phenolic Acids Content, Antioxidant Activity and Estimated Biomass in Lavandin (Lavandula x intermedia).

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Usano-Alemany, Jaime; Panjai, Lachinee

2015-07-01

Lavandin is a well-known aromatic plant cultivated mainly for its valuable essential oil. Nonetheless, little attention has been paid so far to the quantification of other natural products such as polyphenols. Accordingly, we examined the effect of increasing doses of UV-B radiation on the main phenolic content, antioxidant activity and estimated biomass of one year old lavandin pots compared with pots grown outdoors. Significantly higher total phenolic content and concentration of main polyphenols have been found in outdoor plants. Rosmarinic acid has been described as the major phenolic compound in methanolic extracts (max. 25.9 ± 9.7 mg/g(-1) DW). Furthermore, we found that increasing doses of UV-B promote the plant growth of this species as well as the accumulation of phenolic compounds although with less antioxidant capacity in scavenging DPPH radicals. On the other hand, our results showed a remarkable variability among individual plants regarding the content of major phenolic acids. The application of UV-B doses during plant growth could be a method to promote biomass in this species along with the promotion of higher content of valuable secondary metabolites.

Phenolic Content and Antioxidant Activities of Burr Parsley (Caucalis platycarpos L.

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Željan Maleš

2013-07-01

Full Text Available Since C. platycarpos contains a wide variety of antioxidants, in the present study total flavonoid and phenolic acid content as well as antioxidative activity of various C. platycarpos extracts were investigated. The results obtained show a significant polyphenol content and antioxidant activity of the investigated plant. Moreover, a positive correlation between antioxidant activity and content of flavonoids and phenolic acids was found, indicating the responsibility of these compounds for the antioxidant effectiveness of C. platycarpos extracts and making C. platycarpos a good potential source of natural antioxidants.

Comparative total phenolic content, anti-lipase and antioxidant ...

African Journals Online (AJOL)

Total phenol values are expressed in terms of Gallic acid equivalent (w/w of dry mass). Aframomum melegueta exhibited the highest phenolic content of 60.4 ± 2.36 mgGAE/g, a percentage antioxidant activity of 86.6 % at 200μg/ml and percentage lipase inhibition of 89% at 1mg/ml while Aframomum danielli revealed a total ...

Increases in Phenolic, Fatty Acid, and Phytosterol Contents and Anticancer Activities of Sweet Potato after Fermentation by Lactobacillus acidophilus.

Science.gov (United States)

Shen, Yixiao; Sun, Haiyan; Zeng, Haiying; Prinyawiwatukul, Witoon; Xu, Wenqing; Xu, Zhimin

2018-03-21

Phenolic, fatty acid, and phytosterol contents in sweet potato (SP) fermented by Lactobacillus acidophilus were evaluated and compared with those of raw and boiled SPs. The differences in the profiles and levels of phenolics between the raw and boiled SPs were not as significant as the differences between those and the fermented SP. The levels of caffeic acid and 3,5-dicaffeoylquinic acid in fermented SP were more than 4 times higher than those in raw and boiled SPs. Two phenolics, p-coumaric acid and ferulic acid, which were not detected in either raw or boiled SP, were found in fermented SP. The level of each fatty acid or phytosterol increased in fermented SP and decreased in boiled SP. Among the hydrophilic and lipophilic extracts obtained from raw and fermented SPs, the hydrophilic extract of fermented SP exhibited the highest capability of inhibiting cancer-cell PC-12 proliferation. However, each of the extracts had very low cytotoxicities to normal-monkey-kidney-cell growth. The results indicated that SP fermented by L. acidophilus significantly increased free antioxidant-rich phenolics and inhibited cancer-cell-proliferation activity without cytotoxicity to normal cells.

Effect of gamma-irradiation on the phenolic acids of some Indian spices

International Nuclear Information System (INIS)

Variyar, P.S.; Bandyopadhyay, C.; Thomas, P.

1998-01-01

Five commercially important spices, namely cinnamon, clove, cardamom, nutmeg and mace, were subjected to gamma-irradiation using a dose of 10 kGy, which is recommended for microbial decontamination. Various phenolic acids present in these spices were analysed by high-performance liquid chromatography (HPLC). In clove and nutmeg, quantitatively significant changes were noted in some of the phenolic acids upon irradiation. The content of gallic and syringic acids in irradiated clove increased by 2.2- and 4.4-fold respectively, whereas in irradiated nutmeg many of the phenolic acids showed wide increases and decreases in the range of two- to sixfold compared with the control samples. No qualitative and major quantitative changes were, however, observed in the phenolic acids of cinnamon, cardamom and mace upon irradiation. The possibility that gamma-radiation induced breakdown of tannins could be responsible for the changes in phenolic acids content of clove and nutmeg is discussed

Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage

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C. Castro-López

2016-09-01

Full Text Available Stability of the total phenolic content, ascorbic acid, total carotenoids and antioxidant activity in eight fruit beverages was analyzed. The influence of storage temperature (4, 8 and 11 °C during the product shelf-life (20 days was evaluated. Pomegranate Juice presented the highest values for antioxidant activity by DPPH·− assay (552.93 ± 6.00 GAE μg mL−1, total carotenoids (3.18 ± 0.11 βCE μg mL−1, and total phenolic content (3967.07 ± 2.47 GAE μg mL−1; while Splash Blend recorded the highest levels of ascorbic acid (607.39 ± 2.13 AAE μg mL−1. The antioxidant capacity was stable at 4 and 8 °C for the first 8 days of storage; while carotenoids and ascorbic acid were slightly degraded through the storage time, possibly due to oxidation and/or reactions with other compounds. The results suggest that the observed variation during testing could be related to storage conditions of the final product.

Phenolic acids as bioindicators of fly ash deposit revegetation.

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Djurdjević, L; Mitrović, M; Pavlović, P; Gajić, G; Kostić, O

2006-05-01

The floristic composition, the abundance, and the cover of pioneer plant species of spontaneously formed plant communities and the content of total phenolics and phenolic acids, as humus constituents, of an ash deposit after 7 years of recultivation were studied. The restoration of both the soil and the vegetation on the ash deposits of the "Nikola Tesla-A" thermoelectric power plant in Obrenovac (Serbia) is an extremely slow process. Unfavorable physical and chemical characteristics, the toxicity of fly ash, and extreme microclimatic conditions prevented the development of compact plant cover. The abundance and cover of plants increased from the central part of the deposit towards its edges (ranging from 1-80%). Festuca rubra L., Crepis setosa Hall., Erigeron canadensis L., Cirsium arvense (L.) Scop., Calamagrostis epigeios (L.) Roth., and Tamarix gallica L. were the most abundant species, thus giving the highest cover. Humus generated during the decomposition process of plant remains represents a completely new product absent in the ash as the starting material. The amount of total phenolics and phenolic acids (38.07-185.16 microg/g of total phenolics and 4.12-27.28 microg/g of phenolic acids) in fly ash increased from the center of the deposit towards its edges in correlation with the increase in plant abundance and cover. Ash samples contained high amounts of ferulic, vanillic, and p-coumaric acid, while the content of both p-hydroxybenzoic and syringic acid was relatively low. The presence of phenolic acids indicates the ongoing process of humus formation in the ash, in which the most abundant pioneer plants of spontaneously formed plant communities play the main role. Phenolic compounds can serve as reliable bioindicators in an assessment of the success of the recultivation process of thermoelectric power plants' ash deposits.

[Effect of soil phenolic acids on soil microbe of coal-mining depressed land after afforestation restoration by different tree species].

Science.gov (United States)

Ji, Li; Yang, Li Xue

2017-12-01

Phenolic acids are one of the most important factors that influence microbial community structure. Investigating the dynamic changes of phenolic acids and their relationship with the microbial community structure in plantation soils with different tree species could contribute to better understanding and revealing the mechanisms of microbial community changes under afforestation restoration in coal-mining subsidence areas. In this study, plantations of three conifer and one deciduous species (Pinus koraiensis, Larix gmelinii, Pinus sylvestris var. mongolica, and Populus ussuriensis) were established on abandoned coal-mining subsidence areas in Baoshan District, Shuangyashan City. The contents of soil phenols, 11 types of phenolic acids, and microbial communities in all plots were determined. The results showed that the contents of soil complex phenol in plantations were significantly higher than that of abandoned land overall. Specifically, soils in larch and poplar plantations had higher contents of complex phenol, while soils in larch and Korean pine plantations had greater contents of total phenol. Moreover, soil in the P. koraiensis plantation had a higher content of water-soluble phenol compared with abandoned lands. The determination of 11 phenolic acids indicated that the contents of ferulic acid, abietic acid, β-sitosterol, oleanolic acid, shikimic acid, linoleic acid, and stearic acid were higher in plantation soils. Although soil phenol contents were not related with soil microbial biomass, the individual phenolic acids showed a significant relationship with soil microbes. Ferulic acid, abietic acid, and β-sitosterol showed significant promoting effects on soil microbial biomass, and they showed positive correlations with fungi and fungi/bacteria ratio. These three phenolic acids had higher contents in the poplar plantation, suggesting that poplar affo-restation had a beneficial effect on soil quality in coal-mining subsidence areas.

METHODS OF REDUCTION OF FREE PHENOL CONTENT IN PHENOLIC FOAM

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Bruyako Mikhail Gerasimovich

2012-12-01

method aimed at reduction of toxicity of phenolic foams consists in the introduction of a composite mixture of chelate compounds. Raw materials applied in the production of phenolic foams include polymers FRB-1A and VAG-3. The aforementioned materials are used to produce foams FRP-1. Introduction of 1% aluminum fluoride leads to the 40% reduction of the free phenol content in the foam. Introduction of crystalline zinc chloride accelerates the foaming and curing of phenolic foams. The technology that contemplates the introduction of zeolites into the mixture includes pre-mixing with FRB -1A and subsequent mixing with VAG-3; thereafter, the composition is poured into the form, in which the process of foaming is initiated. The content of free phenol was identified using the method of UV spectroscopy. The objective of the research was to develop methods of reduction of the free phenol content in the phenolic foam.

Polyphenols and phenolic acids in sweet potato (Ipomoea batatas L. roots

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Janette Musilová

2017-01-01

Full Text Available Sweet potato (Ipomoea batatas L. is one of the most important food crops in the world. They are rich in polyphenols, proteins, vitamins, minerals and some functional microcomponents. Polyphenols are bioactive compounds, which can protect the human body from the oxidative stress which may cause many diseases including cancer, aging and cardiovascular problems.The polyphenol content is two to three times higher than in some common vegetables. Total polyphenols (determined spectrophotometrically and phenolic acids (i.e. caffeic acid, chlorogenic acid and isomers - using high performance liquid chromatography contents were determined in three varieties of sweet potatoes (O´Henry - white, Beauregard-orange and 414-purple. Phenolic compounds contents were determined in raw peeled roots, jackets of raw roots and water steamed sweet potato roots. For all analysis lyophilised samples were used. Total polyphenol content ranged from 1161 (O´Henry, flesh-raw to 13998 (414, peel-raw mg.kg-1 dry matter, caffeic acid content from the non-detected values (414, flesh-raw to 320.7 (Beauregard, peel-raw mg.kg-1 dry matter and 3-caffeoylquinic acid content from 57.57 (O´Henry, flesh-raw to 2392 (414, peel-raw mg.kg-1 dry matter. Statistically significant differences (p ≤0.05 existed between varieties, morphological parts of the root, or raw and heat-treated sweet potato in phenolic compounds contents.

Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables

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Yuan Gao

2017-11-01

Full Text Available Phenolic acids are thought to be beneficial for human health and responsible for vegetables’ health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS. Three vegetables, namely green soy bean, soybean sprouts, and daylily (Hemerocallis fulva L., from the Beijing region contained higher concentrations of total phenolic acids than those from the Hangzhou and Guangzhou regions. The results indicated that the phenolic acid content in the seven vegetables appeared to be species-dependent. The highest content of phenolic acids was found in daylily, followed by green soy bean, while the least amounts were identified in kidney bean and hyacinth bean. Typically, phenolic acids are predominantly found in conjugated forms. Principle component analysis (PCA revealed some key compounds that differentiated the seven vegetables. Green soy bean, compared to the other six vegetables, was characterized by higher levels of syringic acid, ferulic acid, vanillic acid, and sinapic acid. Other compounds, particularly p-coumaric acid, neochlorogenic acid, and caffeic acid, exhibited significantly higher concentrations in daylily. In addition, p-coumaric acid was the characteristic substance in cow pea. Results from this study can contribute to the development of vegetables with specific phytochemicals and health benefits.

Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables.

Science.gov (United States)

Gao, Yuan; Ma, Shuai; Wang, Meng; Feng, Xiao-Yuan

2017-11-01

Phenolic acids are thought to be beneficial for human health and responsible for vegetables' health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Three vegetables, namely green soy bean, soybean sprouts, and daylily ( Hemerocallis fulva L.), from the Beijing region contained higher concentrations of total phenolic acids than those from the Hangzhou and Guangzhou regions. The results indicated that the phenolic acid content in the seven vegetables appeared to be species-dependent. The highest content of phenolic acids was found in daylily, followed by green soy bean, while the least amounts were identified in kidney bean and hyacinth bean. Typically, phenolic acids are predominantly found in conjugated forms. Principle component analysis (PCA) revealed some key compounds that differentiated the seven vegetables. Green soy bean, compared to the other six vegetables, was characterized by higher levels of syringic acid, ferulic acid, vanillic acid, and sinapic acid. Other compounds, particularly p -coumaric acid, neochlorogenic acid, and caffeic acid, exhibited significantly higher concentrations in daylily. In addition, p -coumaric acid was the characteristic substance in cow pea. Results from this study can contribute to the development of vegetables with specific phytochemicals and health benefits.

Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times.

Science.gov (United States)

Carbone, Katya; Fiordiponti, Luciano

2016-07-22

Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that is currently being evaluated by local wine producers. In this study, colour properties (CIELab coordinates), bioactive compounds (total polyphenols and flavan-3-ols), HPLC-DAD phenolic acid profiles and in vitro biological activity of monovarietal Passerina del Frusinate white wines and the effect of different maceration times (0, 18 and 24 h) were evaluated based on these parameters. Results highlighted statistically significant differences for almost all analysed parameters due to a strong influence of the pre-fermentative skin contact time. The flavan content of macerated wines was six times higher than that of the control, while total polyphenols were 1.5 times higher. According to their phytochemical content, macerated wines showed the highest antiradical capacity tested by means of DPPH(•) and ABTS(+•) assays. Besides, prolonged maceration resulted in a reduction of CIELab coordinates as well as of the content of phenolic substances and antiradical capacity. Among the phenolic acids analysed, the most abundant were vanillic acid and caffeic acid; the latter proved to be the most susceptible to degradation as a result of prolonged maceration. Passerina del Frusinate appears as a phenol-rich white wine with a strong antioxidant potential similar to that of red wines.

Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market.

Science.gov (United States)

Meng, Cheng Chia; Jalil, Abbe Maleyki Mhd; Ismail, Amin

2009-01-05

Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC), milk (MC), and white (WC) chocolates commonly found in the Malaysian marketplace. Total phenolic and flavonoids were determined by means of a spectrometric assay, while catechin, epicatechin and theobromine were quantified using a reverse-phase HPLC method. Dark chocolates exhibited the highest phenolics and flavonoids contents, followed by milk and white chocolates. Catechin and epicatechin were major flavonoids detected in dark chocolates. Theobromine was detected in dark and milk chocolates, but not in white chocolates. A high correlation (r= 0.93) between total phenolic and flavonoid contents, indicating that the major phenolic compounds in dark chocolates belong to the flavonoid class. When nutrition and health promotion are of concern, dark chocolates would be recommended over milk and white chocolates owing to their higher contents of antioxidant phenolic compounds.

Comparative study on liquefaction of creosote and chromated copper arsenate (CCA)-treated wood and untreated southern pine wood: effects of acid catalyst content, liquefaction time, temperature, and phenol to wood ratio

Science.gov (United States)

Hui Pan; Chung-Yun Hse; Todd F. Shupe

2009-01-01

Creosote- and chromated copper arsenate (CCA)-treated wood waste and untreated southern pine wood were liquefied with phenol and sulfuric acid. The effects of sulfuric acid content, liquefaction time, liquefaction temperature, and phenol to wood ratio on liquefaction rate (i.e., wood residue content) were investigated and analyzed by analysis of variance (...

Does overhead irrigation with salt affect growth, yield, and phenolic content of lentil plants?

Directory of Open Access Journals (Sweden)

Giannakoula Anastasia

2012-01-01

Full Text Available Overhead irrigation of lentil plants with salt (100 mM NaCl did not have any significant impact on plant growth, while chlorophyll content and chlorophyll fluorescence parameter Fv/Fm were affected. Under such poor irrigation water quality, the malondialdehyde content in leaves was increased due to the lipid peroxidation of membranes. In seeds, the total phenolic content (TPC was correlated to their total antioxidant capacity (TAC. High performance liquid chromatography-mass spectrometry (HPLC-MS detection showed that flavonoids (catechin, epicatechin, rutin, p-coumaric acid, quercetin, kaempferol, gallic acid and resveratrol appear to be the compounds with the greatest influence on the TAC values. Catechin is the most abundant phenolic compound in lentil seeds. Overhead irrigation with salt reduced the concentration of almost all phenolic compounds analyzed from lentil seed extracts.

Phenolic content and anti-hyperglycemic activity of pecan cultivars from Egypt.

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El Hawary, Seham S; Saad, Soumaya; El Halawany, Ali Mahmoud; Ali, Zeinab Y; El Bishbishy, Mahitab

2016-01-01

Pecans are commonly used nuts with important health benefits such as anti-hyperglycemic and anti-hyperlipidemic effects. A comparative investigation of the antihyperglycemic and total phenolic content of the leaves and shells of four pecan cultivars growing in Egypt was carried out. The selected cultivars (cv.) were Carya illinoinensis Wangneh. K. Koch. cv. Wichita, cv. WesternSchely, cv. Cherokee, and cv. Sioux family Juglandaceae. Total phenolic and flavonoid contents of the leaves and shells of pecan cultivars were carried out using Folin-Ciocalteu's and aluminum chloride assays, respectively. Moreover, HPLC profiling of phenolic and flavonoid contents was carried out using RP-HPLC-UV. In addition, in vivo anti-hyperglycemic activity of the ethanolic extracts (125 mg/kg bw, p.o.) of C. illinoinensis cultivars was carried out using streptozotocin (STZ)-induced diabetes in Sprague-Dawley rats for 4 weeks. Phenolic contents were higher in shells than leaves in all studied cultivars, while flavonoids were higher in leaves. Leaves and shells of cv. Sioux showed the highest phenolics (251.7 µg gallic acid equivalent (GAE)/g), and flavonoid contents (103.27 µg rutin equivalent (RE)/g and 210.67 µg quercetin equivalent (QE)/g), respectively. The HPLC profiling of C. illinoinensis cultivars resulted in the identification of eight flavonoids (five of these compounds are identified for the first time from pecan), and 15 phenolic acids (six are identified for the first time from pecan). Leaves of cv. Sioux revealed the most potent decrease in blood glucose and glycated hemoglobin (HbA1c%) (194.9 mg/dl and 6.52%, respectively), among other tested cultivars. Moreover, leaves of cv. Sioux significantly elevated serum total antioxidant capacity (TAC) and reduced glutathione (GSH) (0.33 mMol/l and 30.68 mg/dl, respectively), and significantly suppressed the markers of both lipid peroxidation (malondialdehyde, MDA) and protein oxidation (protein carbonyl, PC

Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times

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Katya Carbone

2016-07-01

Full Text Available Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that is currently being evaluated by local wine producers. In this study, colour properties (CIELab coordinates, bioactive compounds (total polyphenols and flavan-3-ols, HPLC-DAD phenolic acid profiles and in vitro biological activity of monovarietal Passerina del Frusinate white wines and the effect of different maceration times (0, 18 and 24 h were evaluated based on these parameters. Results highlighted statistically significant differences for almost all analysed parameters due to a strong influence of the pre-fermentative skin contact time. The flavan content of macerated wines was six times higher than that of the control, while total polyphenols were 1.5 times higher. According to their phytochemical content, macerated wines showed the highest antiradical capacity tested by means of DPPH• and ABTS+• assays. Besides, prolonged maceration resulted in a reduction of CIELab coordinates as well as of the content of phenolic substances and antiradical capacity. Among the phenolic acids analysed, the most abundant were vanillic acid and caffeic acid; the latter proved to be the most susceptible to degradation as a result of prolonged maceration. Passerina del Frusinate appears as a phenol-rich white wine with a strong antioxidant potential similar to that of red wines.

Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market

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Cheng Chia Meng

2009-01-01

Full Text Available Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins, insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC, milk (MC, and white (WC chocolates commonly found in the Malaysian marketplace. Total phenolic and flavonoids were determined by means of a spectrometric assay, while catechin, epicatechin and theobromine were quantified using a reverse-phase HPLC method. Dark chocolates exhibited the highest phenolics and flavonoids contents, followed by milk and white chocolates. Catechin and epicatechin were major flavonoids detected in dark chocolates. Theobromine was detected in dark and milk chocolates, but not in white chocolates. A high correlation (r= 0.93 between total phenolic and flavonoid contents, indicating that the major phenolic compounds in dark chocolates belong to the flavonoid class. When nutrition and health promotion are of concern, dark chocolates would be recommended over milk and white chocolates owing to their higher contents of antioxidant phenolic compounds.

Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

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Daniel Braga de Lima

2011-09-01

Full Text Available Wine production in the northern Curitiba, Paraná, Brazil, specifically the communes of Colombo and Almirante Tamandaré, is based mainly on the utilization of Vitis labrusca grapes var. Bordô (Ives. Total sugar content, pH, and total acidity were analyzed in red wine samples from 2007 and 2008 vintages following official methods of analysis. Moreover, total phenolic, flavonoid, and tannin contents were analyzed by colorimetric methodologies and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH radical methodology. Phenolic compounds were identified by high performance liquid chromatography. The total phenolic content of wine samples presented concentrations varying between 1582.35 and 2896.08 mg gallic acid.L-1 since the major part corresponds to flavonoid content. In these compounds' concentration range, a direct relationship between phenolic compounds content and levels of antioxidant activity was not observed. Among the identified phenolic compounds, chlorogenic, caffeic, and syringic acids were found to be the major components. Using three principal components, it was possible to explain 81.36% of total variance of the studied samples. Principal Components Analysis does not differentiate between vintages.

Content of Phenolic Compounds and Antioxidant Capacity in Fruits of Apricot Genotypes

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Helena Skutkova

2010-09-01

Full Text Available Research on natural compounds is increasingly focused on their effects on human health. In this study, we were interested in the evaluation of nutritional value expressed as content of total phenolic compounds and antioxidant capacity of new apricot (Prunus armeniaca L. genotypes resistant against Plum pox virus (PPV cultivated on Department of Fruit Growing of Mendel University in Brno. Fruits of twenty one apricot genotypes were collected at the onset of consumption ripeness. Antioxidant capacities of the genotypes were determined spectrometrically using DPPH• (1,1-diphenyl-2-picryl-hydrazyl free radicals scavenging test, TEAC (Trolox Equivalent Antioxidant Capacity, and FRAP (Ferric Reducing Antioxidant Powermethods. The highest antioxidant capacities were determined in the genotypes LE-3228 and LE-2527, the lowest ones in the LE-985 and LE-994 genotypes. Moreover, close correlation (r = 0.964 was determined between the TEAC and DPPH assays. Based on the antioxidant capacity and total polyphenols content, a clump analysis dendrogram of the monitored apricot genotypes was constructed. In addition, we optimized high performance liquid chromatography coupled with tandem electrochemical and spectrometric detection and determined phenolic profile consisting of the following fifteen phenolic compounds: gallic acid, 4-aminobenzoic acid, chlorogenic acid, ferulic acid, caffeic acid, procatechin, salicylic acid, p-coumaric acid, the flavonols quercetin and quercitrin, the flavonol glycoside rutin, resveratrol, vanillin, and the isomers epicatechin, (–- and (+- catechin.

Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties.

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Kelebek, Hasim; Selli, Serkan; Gubbuk, Hamide; Gunes, Esma

2015-04-15

The present study was designed to determine the phenolic compounds, organic acids, sugars, aroma profiles and antioxidant properties of Sel-42 and Tainung papayas grown in Turkey. High-performance liquid chromatography/electrospray ionisation tandem mass spectrometry (HPLC-ESI-MS/MS) method was used for the phenolic compounds analysis. Twelve phenolic compounds were identified and quantified in the samples. The total phenolic content of Sel-42 was clearly higher than that of Tainung. Protocatechuic acid-hexoside, gallic acid-deoxyhexoside, ferulic acid and chlorogenic acids were the most abundant phenolics in both cultivars. Aroma composition of papaya was analysed by gas chromatography-mass spectrometry (GC-MS). A total of 46 and 42 aroma compounds, including esters, alcohols, terpenes, lactones, acids, carbonyl compounds, and volatile phenols were identified in the Sel-42 and Tainung, respectively. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of papaya extracts. Copyright © 2014 Elsevier Ltd. All rights reserved.

Antioxidant Capacity and Phenolic Content in Olive Leaf Tisane as Affected by Boiling Treatment

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Fathia AOUIDI

2016-06-01

Full Text Available This paper investigated the effect of preparation method on the quality of olive leaf tisane. Secondly, it aimed at evaluating and understanding the effect of boiling treatment on phenolic compounds and antioxidant capacity of an aqueous extract of olive leaves. The Phenolic content was determined by Folin-Ciocalteu method. The antioxidant capacity was assessed by ABTS+ method. The Phenolic content and antioxidant capacity depended on extraction procedure of olive leaf tisane. It was found that boiling leads to a decrease in the phenolic content and a rise of antioxidant capacity of aqueous extract from olive leaves. The mass molecular distribution of the polymeric aromatic fraction was analyzed by gel filtration chromatography on Sephadex G50. Results suggested the hydrolysis of phenolic polymers following boiling. Moreover, HPLC analyses showed an increase in rutin, oleuropein and caffeic acid levels in treated sample. As a conclusion, thermal processing could be useful for enhancing the antioxidant capacity and the extractability of phenolic compounds in olive leaf tisane.

Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry.

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Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; George, Trevor W; Spencer, Jeremy P E

2014-05-07

Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.

Effects of different cellulases on the release of phenolic acids from rice straw during saccharification.

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Xue, Yiyun; Wang, Xiahui; Chen, Xingxuan; Hu, Jiajun; Gao, Min-Tian; Li, Jixiang

2017-06-01

Effects of different cellulases on the release of phenolic acids from rice straw during saccharification were investigated in this study. All cellulases tested increased the contents of phenolic acids during saccharification. However, few free phenolic acids were detected, as they were present in conjugated form after saccharification when the cellulases from Trichoderma reesei, Trichoderma viride and Aspergillus niger were used. On the other hand, phenolic acids were present in free form when the Acremonium cellulolyticus cellulase was used. Assays of enzyme activity showed that, besides high cellulase activity, the A. cellulolyticus cellulase exhibited high feruloyl esterase (FAE) activity. A synergistic interaction between FAE and cellulase led to the increase in free phenolic acids, and thus an increase in antioxidative and antiradical activities of the phenolic acids. Moreover, a cost estimation demonstrated the feasibility of phenolic acids as value-added products to reduce the total production cost of ethanol. Copyright © 2017 Elsevier Ltd. All rights reserved.

Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars

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Abbasi, Arshad Mehmood; Guo, Xinbo; Fu, Xiong; Zhou, Lin; Chen, Youngsheng; Zhu, Yong; Yan, Huaifeng; Liu, Rui Hai

2015-01-01

Mango (Mangifera indica L.), also called “the king of fruits”, is one of the most popular fruits in tropical regions. Pulp and peel samples of mango cultivars were analyzed to estimate total phenolic, total flavonoid and total anthocyanin contents. Phenolic acids, hydrophilic peroxyl radical scavenging capacity (hydro-PSC) and oxygen radical scavenging capacity (ORAC) in vitro were also determined. Total phenolics and flavonoid contents were found maximum in the peel of Xiao Tainang and Da Tainang cultivars, respectively, whereas Xiao Tainang also exhibited significant antioxidant capacity. Noteworthy, concentrations of gallic acid, protocatechuic acid, ferulic acid, chlorogenic acid and caffeic acids at 79.15, 64.33, 33.75, 27.19 and 13.62 mg/100 g fresh weight (FW) were quantified for Da Tainang, Xiao Tainang and of Jidan cultivars, respectively. Comparatively, a higher level of phenolics and significant antioxidant capacity in mango peel indicated that it might be useful as a functional food and value-added ingredient to promote human health. PMID:26075869

Comparison of phenolic content and antioxidant activities of millet varieties grown in different locations in Sri Lanka.

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Kumari, Disna; Madhujith, Terrence; Chandrasekara, Anoma

2017-05-01

Soluble and bound phenolic compounds were extracted from different varieties of millet types namely, finger millet, foxtail, and proso millet cultivated at dry and intermediate climatic zones in Sri Lanka. The extracts were examined for their total phenolic content (TPC), total flavonoid content (TFC), and proanthocyanidin content (PC). The antioxidant activities were meassured by reducing power (RP), trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion chelating ability (FICA), and using a β carotene linoleate model system. The ferulic acid content of extracts were determined using high-performance liquid chromatoghraphy (HPLC). Finger millet showed the highest phenolic content and antioxidant activities compared to proso and foxtail millets. The phenolic content as well as antioxidant activites of soluble and bound phenolic extracts of millets were affected by variety and cultivated location. The highest phenolic content and antioxidant activites were reported for millet samples cultivated in areas belonging to the dry zone in Sri Lanka.

Ascorbic acid, β-carotene, total phenolic compound and ...

African Journals Online (AJOL)

A two year study at Alexandria University compared ascorbic acid, β-carotene, total phenolic compound, nitrite content and microbiological quality of orange and strawberry fruits grown under organic and conventional management techniques to see if producers concerns are valid. Organically grown oranges and ...

Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.

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Yang, Xi-Juan; Dang, Bin; Fan, Ming-Tao

2018-04-11

In this study, the polyphenols composition and antioxidant properties of 12 blue highland barley varieties planted on the Qinghai-Tibet Plateau area were measured. The contents of the free, bound and total phenolic acids varied between 166.20-237.60, 170.10-240.75 and 336.29-453.94 mg of gallic acid equivalents per 100 g of dry weight (DW) blue highland barley grains, while the free and bound phenolic acids accounted for 50.09% and 49.91% of the total phenolic acids, respectively. The contents of the free, bound and total flavones varied among 20.61-25.59, 14.91-22.38 and 37.91-47.98 mg of catechin equivalents per 100 g of dry weight (DW) of blue highland barley grains, while the free and bound flavones accounted for 55.90% and 44.10% of the total flavones, respectively. The prominent phenolic compounds in the blue hulless barley grains were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, naringenin, hesperidin, rutin, (+)-catechin and quercetin. Among these, protocatechuic acid, chlorogenic acid and (+)-catechin were the major phenolic compounds in the free phenolics extract. The most abundant bound phenolics were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, benzoic acid, dimethoxybenzoic acid, naringenin, hesperidin, quercetin and rutin. The average contribution of the bound phenolic extract to the DPPH • free radical scavenging capacity was higher than 86%, that of free phenolic extract to the ABTS •+ free radical scavenging capacity was higher than 79%, and that of free phenolic (53%) to the FRAP antioxidant activity was equivalent to that of the bound phenol extract (47%). In addition, the planting environment exerts a very important influence on the polyphenol composition, content and antioxidant activity of blue highland barley. The correlation analysis showed that 2,4-hydroxybenzoic acid and protocatechuic acid were the main contributors to the DPPH • and ABTS •+ free radical scavenging capacity in the free phenolic extract

Identification of phenolic acids and flavonoids in monofloral honey from Bangladesh by high performance liquid chromatography: determination of antioxidant capacity.

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Moniruzzaman, Mohammed; Yung An, Chua; Rao, Pasupuleti Visweswara; Hawlader, Mohammad Nurul Islam; Azlan, Siti Amirah Binti Mohd; Sulaiman, Siti Amrah; Gan, Siew Hua

2014-01-01

The aim of the present study was to characterize the phenolic acids, flavonoids, and antioxidant properties of monofloral honey collected from five different districts in Bangladesh. A new high performance liquid chromatography (HPLC) equipped with a UV detector method was developed for the identification of the phenolic acids and flavonoids. A total of five different phenolic acids were identified, with the most abundant being caffeic acid, benzoic acid, gallic acid, followed by chlorogenic acid and trans-cinnamic acid. The flavonoids, kaempferol, and catechin were most abundant, followed by myricetin and naringenin. The mean moisture content, total sugar content, and color characteristics of the honey samples were 18.36 ± 0.95%, 67.40 ± 5.63 g/100 g, and 129.27 ± 34.66 mm Pfund, respectively. The mean total phenolic acids, total flavonoid content, and proline content were 199.20 ± 135.23, 46.73 ± 34.16, and 556.40 ± 376.86 mg/kg, respectively, while the mean FRAP values and DPPH radical scavenging activity were 327.30 ± 231.87 μM Fe (II)/100 g and 36.95 ± 20.53%, respectively. Among the different types of honey, kalijira exhibited the highest phenolics and antioxidant properties. Overall, our study confirms that all the investigated honey samples are good sources of phenolic acids and flavonoids with good antioxidant properties.

Shade and Drought Stress-Induced Changes in Phenolic Content of Wild Oat (Avena fatua L. Seeds

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Gallagher Robert S.

2010-11-01

Full Text Available Plants develop under a wide range of maternal environments, depending on the time of emergence, prevailing competition from other plants, and presence or absence of other biotic or abiotic stress factors. Stress factors, such as light limitation and drought, during plant development typically reduces the reproductive allocation to seeds, resulting in fewer and often smaller seeds. Such stress factors may also influence seed quality traits associated with persistence in the soil, such as seed dormancy and chemical defense. For this research, we hypothesized that light limitation and drought during wild oat (Avena fatua L. seed development would result in reduced allocation to seed phenolics and other aliphatic organic acids previously identified in the seeds of this species. Wild oat isolines (M73 and SH430 were grown in the greenhouse under cyclic drought conditions (2005 only or two levels of shade (50 and 70%; 2005 and 2006 achieved with standard black shade cloth. The soluble and cellular bound chemical constituents were identified and quantified using gas chromatography - mass spectrometry. The shade and drought stress treatments often significantly affected the mass of the caryopsis and hull seed fractions, as well as the phenolic content of these seed fractions, depending upon isoline, seed fraction, phenolic fraction, and specific phenolics analyzed. Phenolic content of the hull was reduced by the stress environments by up to 48%, whereas there was some evidence of an increase in the soluble phenolic content of the caryopsis in response to the stress environments. Ferulic and p-coumaric acids were the most abundant phenolic acids in both soluble and bound fractions, and bound phenolics comprised generally 95% or more of total phenolics. There was no discernable evidence that the aliphatic organic content was affected by the stress environments. Our results indicate that plant stress during seed development can reduce both the physical and

Effect of Storage Temperature on Vitamin C, Total Phenolics, UPLC Phenolic Acid Profile and Antioxidant Capacity of Eleven Potato (Solanum tuberosum Varieties

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Joseph Hubert Yamdeu Galani

2017-03-01

Full Text Available Storage of potato tubers at low temperature affects their metabolism and may alter their phytochemical properties. There is a need to elucidate the changes in antioxidant compounds, activity and enzymes during storage of tubers. Eleven Indian potato varieties were evaluated for antioxidant parameters, after 0, 30, 60 and 90 days of storage at room temperature, 15 °C and 4 °C. Total phenolics (0.0786–0.1546 mg gallic acid equivalents⋅g−1 FW and vitamin C content (0.0828–0.2416 mg⋅g−1 FW varied among the varieties and were different with storage temperature; their levels fluctuated during storage but remained above the initial level until the last day of observation. Phenolic acid profiling by UPLC identified 12 compounds among which the most abundant was chlorogenic acid followed by gallic acid, sinapic acid and ellagic acid. Except para-coumaric acid which decreased at 4 °C, all the phenolic acids increased with storage. Caffeic acid, chlorogenic acid, protocatechuic acid and gallic acid mostly correlated with total phenolic content (r = 0.456, 0.482, 0.588 and 0.620, respectively. Antioxidant activity against both DPPH and ABTS radicals increased during the initial days of storage and then dropped to a level comparable or lower than the original value, irrespective of the storage temperature. Correlation study revealed that chlorogenic acid, gallic acid and ferulic acid mostly contributed to antioxidant activity. Activity of both antioxidant enzymes, superoxide dismutase and ascorbate peroxidase, increased initially but then decreased to values lower than the initial level and were not influenced by storage temperature. Correlation with antioxidant activity indicated that the enhancement of reactive oxygen scavenging species in cold stored tubers could result mainly from ascorbate peroxidase activity. Our results demonstrate that storage temperature adversely influences the metabolism and the content of

Changes in the flavonoid and phenolic acid contents and antioxidant activity of red leaf lettuce (Lollo Rosso) due to cultivation under plastic films varying in ultraviolet transparency.

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García-Macías, Paulina; Ordidge, Matthew; Vysini, Eleni; Waroonphan, Saran; Battey, Nicholas H; Gordon, Michael H; Hadley, Paul; John, Philip; Lovegrove, Julie A; Wagstaffe, Alexandra

2007-12-12

Red leaf lettuce (Lollo Rosso) was grown under three types of plastic films that varied in transparency to UV radiation (designated as UV block, UV low, and UV window). Flavonoid composition was determined by high-performance liquid chromatography (HPLC), total phenolics by the Folin-Ciocalteu assay, and antioxidant capacity by the oxygen radical absorbance capacity (ORAC) assay. Exposure to increased levels of UV radiation during cultivation caused the leaves to redden and increased concentrations of total phenols and the main flavonoids, quercetin and cyanidin glycosides, as well as luteolin conjugates and phenolic acids. The total phenol content increased from 1.6 mg of gallic acid equivalents (GAE)/g of fresh weight (FW) for lettuce grown under UV block film to 2.9 and 3.5 mg of GAE/g of FW for lettuce grown under the UV low and UV window films. The antioxidant activity was also higher in lettuce exposed to higher levels of UV radiation with ORAC values of 25.4 and 55.1 micromol of Trolox equivalents/g of FW for lettuce grown under the UV block and UV window films, respectively. The content of phenolic acids, quantified as caffeic acid, was also different, ranging from 6.2 to 11.1 micromol/g of FW for lettuce cultivated under the lowest and highest UV exposure plastic films, respectively. Higher concentrations of the flavonoid glycosides were observed with increased exposure to UV radiation, as demonstrated by the concentrations of aglycones after hydrolysis, which were cyanidin (ranging from 165 to 793 microg/g), quercetin (ranging from 196 to 880 microg/g), and luteolin (ranging from 19 to 152 microg/g). The results demonstrate the potential of the use of UV-transparent plastic as a means of increasing beneficial flavonoid content of red leaf lettuce when the crop is grown in polytunnels.

Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones.

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Külen, Oktay; Stushnoff, Cecil; Holm, David G

2013-08-15

Twelve Colorado-grown specialty potato clones were evaluated for total phenolic content, antioxidant activity and ascorbic acid content at harvest and after 2, 4, 6 and 7 months cold storage at 4 °C. Potato clones were categorized as pigmented ('CO97226-2R/R', 'CO99364-3R/R', 'CO97215-2P/P', 'CO97216-3P/P', 'CO97227-2P/P', 'CO97222-1R/R', 'Purple Majesty', 'Mountain Rose' and 'All Blue'), yellow ('Yukon Gold') and white fleshed ('Russet Nugget', 'Russet Burbank'). Folin-Ciocalteu reagent was used to estimate total phenolic content, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS(•+) ) and 2,2-diphenyl-1-picrylhydrazyl (DPPH(•) ) radical scavenging assays were used to estimate antioxidant capacity. Pigmented potato genotypes had significantly higher total phenolic content and antioxidant activity at all data points than yellow- and white-fleshed cultivars. Vitamin C content was higher in 'Yukon Gold' than in the other clones. The highest level of vitamin C in all clones was at harvest and after 2 months in cold storage. Vitamin C content in all potato clones dropped rapidly with longer intervals of cold storage. Although total phenolic content and antioxidant activity fluctuated during cold storage, after 7 months of cold storage their levels were slightly higher than at harvest. Total phenolic content was better correlated with Trolox equivalent antioxidant capacity (TEAC)/ABTS(•+) than the TEAC/DPPH(•) radical scavenging assay. Pigmented potato clones had significantly higher total phenolic content and antioxidant activity, while the yellow-fleshed potato cultivar 'Yukon Gold' had significantly higher vitamin C content. Vitamin C content decreased in all potato clones during cold storage, while total phenolics increased in pigmented clones. © 2013 Society of Chemical Industry.

Effects of Pre-germination Treatment on the Phytate and Phenolic Contents of Almond Nuts

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Liang Lin Lin

2017-05-01

Full Text Available This study examined if pre-germination altered the water content and water activity, contents of phytate, total phenolic, (±-catechin, quercetin and total antioxidant capacity of almond  (Prunus dulciskernel. Raw almond kernels were submerged for 15 hours in water, 0.02 mol dm-3 phosphate buffer solution (pH 5.0 and 0.02 mol dm-3 phosphate buffer solution (pH 7.0 at 25 and 40ºC, respectively. The content and activity of water in the kernels before and after the pre-germination treatments were measured by oven drying and dew point water analysis, respectively. The total phenolic and phytic acid contents of the kernels were quantified by using Folin-Ciocalteu and a published spectrophotometric assay, respectively. (±-Catechin and quercetin contents in the almond kernels were determined using gas-chromatography mass spectrometry. The total antioxidant capacity of the kernels were measured by 2,2’-diphenyl-1- picrylhydrazyl assay. Treatment with water, PBS pH 5 and PBS pH 7 significantly increased the water, total phenolic, (±-catechin contents and total antioxidant capacity of the almond kernels regardless of the treatment temperatures (25 or 40°C. The phytic acid and quercetin contents were significantly elevated after the  three treatments at 40°C. The total phenolic, (±-catechin, quercetin and phytate contents in the almond kernels contributed significantly to its antioxidant property. Our results suggested that the phytochemical compositions of the almond kernels changed during pre-germination. The temperature and pH of the medium exert differential influence on the phytochemical compositions of the pre-germinated almond kernels.

Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice.

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Thammapat, Pornpisanu; Meeso, Naret; Siriamornpun, Sirithon

2015-05-15

Soaking is one of the important steps of the parboiling process. In this study, we investigated the effect of changes in different sodium chloride (NaCl) content (0%, 1.5% and 3.0% NaCl, w/v) of soaking media and soaking temperatures (30°C, 45°C and 60°C) on the phenolic compounds (α-tocopherol, γ-oryzanol) and on the fatty acids of glutinous rice, compared with unsoaked samples. Overall, the total phenolic content, total phenolic acids, γ-oryzanol, saturated fatty acid and mono-unsaturated fatty acid of the glutinous rice showed an increasing trend as NaCl content and soaking temperature increased, while α-tocopherol and polyunsaturated fatty acids decreased. Soaking at 3.0% NaCl provided the highest total phenolic content, total phenolic acids and γ-oryzanol (0.2mg GAE/g, 63.61 μg/g and 139.76 mg/100g, respectively) for the soaking treatments tested. Nevertheless, the amount of α-tocopherol and polyunsaturated fatty acid were found to be the highest (18.30/100g and 39.74%, respectively) in unsoaked rice. Copyright © 2014 Elsevier Ltd. All rights reserved.

In vitro study of antioxidant activity and phenolic content of Chrysanthemum balsamita varieties.

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Benedec, Daniela; Filip, Lorena; Vlase, Laurian; Bele, Constantin; Sevastre, Bogdan; Raita, Oana; Olah, Neli-Kinga; Hanganu, Daniela

2016-07-01

The purpose of our study was to identify the phenolic substances of two varieties of Chrysanthemum balsamita (balsamita and tanacetoides) and to measure the overall antioxidant activity. The phenolic compounds were determined by HPLC. The evaluation of the polyphenolic content was performed by colorimetric analysis. The antioxidant activity was measured by three in vitro assay models: the DPPH, the silver nanoparticles antioxidant capacity (SNPAC) and EPR radical detection. Using HPLC-MS analysis, phenolic acids, flavonoids and flavonoid aglycone were detected. The highest antioxidant activity was showed by Chrysanthemum balsamita var. balsamita, while the lowest for the Chrysanthemum balsamita var. tanacetoides extract, in accord with the polyphenolic content. The results show that Chrysanthemum balsamita var. balsamita might be a source of antioxidant flavonoids, especially rutin and isoquercitrin.

Argania spinosa var. mutica and var. apiculata: variation of fatty-acid composition, phenolic content, and antioxidant and α-amylase-inhibitory activities among varieties, organs, and development stages.

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El Adib, Saifeddine; Aissi, Oumayma; Charrouf, Zoubida; Ben Jeddi, Fayçal; Messaoud, Chokri

2015-09-01

Argania spinosa includes two varieties, var. apiculata and var. mutica. These argan varieties were introduced into Tunisia in ancient times and are actually cultivated in some botanic gardens. Little is known about the chemical differentiation among these argan varieties. Hence, the aim of this study was to determine the fatty-acid composition, the total phenolic and flavonoid contents, and the antioxidant and α-amylase-inhibitory activities of leaf, seed, and pulp extracts of both argan varieties harvested during the months of January to April. The fatty-acid distribution was found to depend on the argan variety, the plant organ, and the harvest time. Significant variations in the phenolic contents were observed between the investigated varieties as well as between leaves, pulps, and seeds of each variety. As expected, phenolic compounds were found to be contributors to the antioxidant and α-amylase-inhibitory activities of both argan varieties. The chemical differentiation observed among the two argan varieties, based mainly on the fatty-acid composition, might have some chemotaxonomic value. Copyright © 2015 Verlag Helvetica Chimica Acta AG, Zürich.

HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained from Punica granatum Fruit Peel

Science.gov (United States)

Middha, Sushil Kumar; Usha, Talambedu; Pande, Veena

2013-01-01

This study revealed polyphenolic content, nutritive content, antioxidant activity, and phenolic profile of methanol and aqueous extracts of Punica granatum peel extract. For this, extracts were screened for possible antioxidant activities by free radical scavenging activity (DPPH), hydrogen peroxide scavenging activity and ferric-reducing antioxidant power (FRAP) assays. The total phenolics and flavonoid recovered by methanolic (MPE) and the water extract (AQPE) were ranged from 185 ± 12.45 to 298.00 ± 24.86 mg GAE (gallic acid equivalents)/gm and 23.05 ± 1.54 to 49.8 ± 2.14 quercetin (QE) mg/g, respectively. The EC50 of herbal extracts ranged from 100 µg/ml (0.38 quercetin equivalents), for AQPE, 168 µg/ml (0.80 quercetin equivalents), for MPE. The phenolic profile in the methanolic extracts was investigated by chromatographic (HPLC) method. About 5 different flavonoids, phenolic acids, and their derivatives including quercetin (1), rutin (2), gallic acid (3), ellagic acid (4), and punicalagin as a major ellagitannin (5) have been identified. Among both extracts, methanolic extract was the most effective. This report may be the first to show nutritive content and correlation analysis to suggest that phenols and flavonoids might contribute the high antioxidant activity of this fruit peel and establish it as a valuable natural antioxidant source applicable in the health food industry. PMID:23983682

Mineral Composition, Total Phenol Content and Antioxidant Activity of a Macrolichen Everniastrum cirrhatum (Fr. Hale (Parmeliaceae

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T. R. Prashith Kekuda

2011-01-01

Full Text Available In the present study, we investigated for the first time mineral composition, total phenol content and antioxidant activity of a foliose macrolichen Everniastrum cirrhatum (Fr. Hale (Parmeliaceae from Bhadra wildlife sanctuary, Karnataka, India. Mineral content of the lichen was estimated by Atomic absorption spectrophotometer after acid digestion. The secondary metabolites were detected by thin layer chromatography (TLC and phytochemical assays. The lichen material was extracted with methanol in soxhlet apparatus. Total phenol content was estimated by folin ciocalteu method. Antioxidant activity was determined by DPPH, Ferric reducing and metal chelating assays. Among the principal elements, calcium was found in high concentration followed by magnesium, potassium and phosphorus. Among trace elements, iron was detected in high amount followed by zinc, manganese and copper. The DPPH radical scavenging activity was found to be dose dependent with an IC50 of 6.73 μg/mL. In ferric reducing assay, the absorbance increased with the concentration of extract suggesting reducing power. The extract exhibited good metal chelating activity with an IC50 value of 29.28 μg/mL. Total phenol content was 101.2 mg tannic acid equivalents per gram of extract. Phytochemical analysis revealed the presence of alkaloids, saponins, tannins and terpenoids. TLC revealed atranorin, salazinic acid and protolichesterinic acid. The lichen can be consumed as a source of minerals required for the body as appreciable amount of minerals has been detected. The marked antioxidant activity may be attributed to the presence of phenol content in the extract. Further studies on isolation of metabolites and their bioactivities are under investigation.

Apple juice composition: sugar, nonvolatile acid, and phenolic profiles.

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Lee, H S; Wrolstad, R E

1988-01-01

Apples from Michigan, Washington, Argentina, Mexico, and New Zealand were processed into juice; the 8 samples included Golden Delicious, Jonathan, Granny Smith, and McIntosh varieties. Liquid chromatography was used for quantitation of sugars (glucose, fructose, sucrose, and sorbitol), nonvolatile acids (malic, quinic, citric, shikimic, and fumaric), and phenolics (chlorogenic acid and hydroxymethylfurfural [HMF]). Other determinations included pH, 0Brix, and L-malic acid. A number of compositional indices for these authentic juices, e.g., chlorogenic acid content, total malic - L-malic difference, and the HMF:chlorogenic ratio, were at variance with recommended standards. The phenolic profile was shown to be particularly influenced by gelatin fining, with peak areas decreasing by as much as 50%. The L-malic:total malic ratio serves as a better index for presence of synthetic malic acid than does the difference between the 2 determinations. No apparent differences in chemical composition could be attributed to geographic origin.

Effects of phenolic acid structures on meadow hay digestibility

NARCIS (Netherlands)

Rodrigues, M.A.M.; Guedes, C.M.; Cone, J.W.; Gelder, van A.H.; Ferreira, L.M.M.; Sequeira, C.A.

2007-01-01

The objectives were to evaluate effects of phenolic acid content and composition on the digestibility of six meadow hays from Northern Portugal. Digestibility was assessed by gas production, in vitro and in situ degradation methods. Four cows fed diets at energy maintenance were used for in situ

Phenolic Contents and Compositions in Skins of Red Wine Grape Cultivars among Various Genetic Backgrounds and Originations

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Lei Zhu

2012-03-01

Full Text Available In order to analyze and compare the phenolic characteristics of red wine grapes with diverse genetic backgrounds, skin phenolics among 21 different cultivars belonging to Vitis vinifera L., East Asian and North American Vitis species and hybrids, as well as 2 varieties of muscadine grapes were estimated by HPLC-MS/MS. There were 45 anthocyanins, 28 flavonols, 8 flavan-3-ols, 9 cinnamic acids, 5 benzoic acids, 5 ellagic acids and 2 stilbenes detected in all the samples. Total contents of each phenolic type varied significantly among the different grape cultivars investigated. There was also a large variability in the phenolic compositions of different grape groups. The differences in anthocyanin composition were obvious between V. vinifera and non-V. vinifera grapes and also between the grapes originating from Eurasia and North America. Quercetin-3-glucuronide and quercetin-3-glucoside were marker flavonol compounds for Euvitis grape skins. Flavan-3-ol monomers were dominant in the skins of muscadine and non-V. amurensis East Asian grapes, whereas polymers were more common in V. vinifera and North American grapes. The muscadine grapes were very rich in flavonols, flavan-3-ols and ellagic acids. Via principal component analysis, these grape cultivars were clustered into three groups according to their characteristic phenolic content and composition.

Phenolic acids as bioindicators of fly ash deposit revegetation

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L. Djurdjevic; M. Mitrovic; P. Pavlovic; G. Gajic; O. Kostic [Institute for Biological Research ' Sinisa Stankovic,' Belgrade (Serbia and Montenegro). Department of Ecology

2006-05-15

The floristic composition, the abundance, and the cover of pioneer plant species of spontaneously formed plant communities and the content of total phenolics and phenolic acids, as humus constituents, of an ash deposit after 7 years of recultivation were studied. The restoration of both the soil and the vegetation on the ash deposits of the 'Nikola Tesla-A' thermoelectric power plant in Obrenovac (Serbia) is an extremely slow process. Unfavorable physical and chemical characteristics, the toxicity of fly ash, and extreme microclimatic conditions prevented the development of compact plant cover. The abundance and cover of plants increased from the central part of the deposit towards its edges. Festuca rubra L., Crepis setosa Hall., Erigeron canadensis L., Cirsium arvense (L.) Scop., Calamagrostis epigeios (L.) Roth., and Tamarix gallica L. were the most abundant species, thus giving the highest cover. Humus generated during the decomposition process of plant remains represents a completely new product absent in the ash as the starting material. The amount of total phenolics and phenolic acids in fly ash increased from the center of the deposit towards its edges in correlation with the increase in plant abundance and cover. The presence of phenolic acids indicates the ongoing process of humus formation in the ash, in which the most abundant pioneer plants of spontaneously formed plant communities play the main role. Phenolic compounds can serve as reliable bioindicators in an assessment of the success of the recultivation process of thermoelectric power plants' ash deposits.

Estimating the carbohydrate content of various forms of tobacco by phenol-sulfuric acid method.

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Jain, Vardhaman Mulchand; Karibasappa, Gundabaktha Nagappa; Dodamani, Arun Suresh; Mali, Gaurao Vasant

2017-01-01

Due to consumption of various forms of tobacco in large amounts by Indian population, it has become a cause of concern for major oral diseases. In 2008, the WHO named tobacco as the world's single greatest cause of preventable death. It is also known that certain amount of carbohydrates are incorporated in processed tobacco to make it acceptable for consumption. Thus, its role in oral diseases becomes an important question at this point of time. Through this study, it is attempted to find out the carbohydrate content of various forms of tobacco by phenol-sulfuric acid method. Tobacco products selected for the study were Nandi hookah tambakhu (A), photo brand budhaa Punjabi snuff (B), Miraj (C), Gai-chhap tambakhu (D), Hanuman-chhap Pandharpuri tambakhu (E), and Hathi-chhap Bidi (F). The samples were decoded and transported to laboratory and tested at various concentrations by phenol-sulfuric acid method followed by ultraviolet spectrophotometry to determine their absorbance. The present study showed Hathi-chhap bidi/sample F had a maximum absorbance (1.995) at 10 μg/ml which is a smoking form of tobacco followed by rest all smokeless forms of tobacco, i.e. sample C (0.452), sample B (0.253), sample D (0.077), sample E (-0.018), and sample A (-0.127), respectively. As the concentration of tobacco sample increases, their absorbance increases which in turn is suggestive of increase in its carbohydrate concentration. Carbohydrates in the form of sugars, either inherently present or added in it during manufacturing can serve as a risk factor for higher incidence of dental caries.

Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects.

Science.gov (United States)

de Camargo, Adriano Costa; Regitano-d'Arce, Marisa Aparecida Bismara; Rasera, Gabriela Boscariol; Canniatti-Brazaca, Solange Guidolin; do Prado-Silva, Leonardo; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Shahidi, Fereidoon

2017-12-15

Peanut skin (PS) and meal from dry-blanched peanuts (MDBP) were evaluated as sources of phenolic compounds. PS rendered the highest total phenolic content, antioxidant capacity towards ABTS radical cation, DPPH and hydroxyl radicals as well as reducing power. Phenolic acids were present in PS and MDBP whereas proanthocyanidins and monomeric flavonoids were found only in PS as identified by HPLC-DAD-ESI-MS n . Procyanidin-rich extracts prevented oxidation in non-irradiated and gamma-irradiated fish model system. Both extracts inhibited the growth of gram-positive (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Geobacillus stearothermophilus) and gram-negative bacteria (Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli). Regardless of the strain, phenolic acid-rich extracts showed the lowest minimum inhibitory capacity (MIC); therefore presenting higher antibacterial effect. The MIC of phenolic acid-rich extracts (24-49μgphenolics/mL) was higher but comparable to Ampicillin (10μg/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds. Copyright © 2017. Published by Elsevier Ltd.

Efficient Enzymatic Synthesis of Phenolic Ester by Increasing Solubility of Phenolic Acids in Ionic Liquids

DEFF Research Database (Denmark)

Yang, Zhiyong; Guo, Zheng; Xu, Xuebing

Compounds from phenolic acid family are well known natural antioxidants, but the application of phenolic acids as antioxidants in industry is limited due to the relatively low solubility in oil-based media. The properties of phenolic acids can be modified through enzymatic lipophilization...... and modified phenolic acids will have amphiphilic property, therefore they can be localized at oil-water or water-oil phase where oxidation is considered to occur frequently. It had been reported that immobilized Candida Antarctica lipase B was the most effective biocatalyst for the various esterification...... reactions, and it had been widely used for esterification of various phenolic acids with fatty alcohol or triglycerides. However, the conversion of phenolic acids is low due to low solubility in hydrophobic solvents and hindrance effect of unsaturated side chain towards the enzyme. Our studies show...

Antioxidant Capacities and Total Phenolic Contents of 56 Wild Fruits from South China

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Hua-Bin Li

2010-11-01

Full Text Available In order to identify wild fruits possessing high nutraceutical potential, the antioxidant activities of 56 wild fruits from South China were systematically evaluated. The fat-soluble components were extracted with tetrahydrofuran, and the water-soluble ones were extracted with a 50:3.7:46.3 (v/v methanol-acetic acid-water mixture. The antioxidant capacities of the extracts were evaluated using the ferric reducing antioxidant power (FRAP and Trolox equivalent antioxidant capacity (TEAC assays, and their total phenolic contents were measured by the Folin-Ciocalteu method. Most of these wild fruits were analyzed for the first time for their antioxidant activities. Generally, these fruits had high antioxidant capacities and total phenolic contents. A significant correlation between the FRAP value and the TEAC value suggested that antioxidant components in these wild fruits were capable of reducing oxidants and scavenging free radicals. A high correlation between antioxidant capacity and total phenolic content indicated that phenolic compounds could be the main contributors to the measured antioxidant activity. The results showed that fruits of Eucalyptus robusta, Eurya nitida, Melastoma sanguineum, Melaleuca leucadendron, Lagerstroemia indica, Caryota mitis, Lagerstroemia speciosa and Gordonia axillaris possessed the highest antioxidant capacities and total phenolic contents among those tested, and could be potential rich sources of natural antioxidants and functional foods. The results obtained are very helpful for the full utilization of these wild fruits.

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.

Science.gov (United States)

Kurek, Marcin Andrzej; Wyrwisz, Jarosław; Karp, Sabina; Wierzbicka, Agnieszka

2018-05-01

In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.

Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.

Science.gov (United States)

Keser, Serhat; Celik, Sait; Turkoglu, Semra

2013-03-01

Grape is one of the world's largest fruit crops, with an approximate annual production of 58 million metric tons, and it is well known that the grape skins, seeds and stems, waste products generated during wine and grape juice processing, are rich sources of polyphenols. It contains flavonoids, phenolic acids and stilbenes. In this study, we tried to determine antioxidant properties and phenolic contents of grape and grape products (fresh fruit, seed, dried fruit, molasses, pestil, vinegar) of ethanol and water extracts. Antioxidant properties of extracts were investigated by DPPH(√), ABTS(√+), superoxide, H(2)O(2) scavenging, reducing power, metal chelating activity and determination of total phenolic contents. The seed extracts revealed highest ABTS(√+), DPPH(√), H(2)O(2) scavenging and reducing power activities. Furthermore, these extracts showed higher total phenolic contents than other grape product extracts.

Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica

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Quy Diem Do

2014-09-01

Full Text Available Limnophila aromatica is commonly used as a spice and a medicinal herb in Southeast Asia. In this study, water and various concentrations (50%, 75%, and 100% of methanol, ethanol, and acetone in water were used as solvent in the extraction of L. aromatica. The antioxidant activity, total phenolic content, and total flavonoid content of the freeze-dried L. aromatica extracts were investigated using various in vitro assays. The extract obtained by 100% ethanol showed the highest total antioxidant activity, reducing power and DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The same extract also exhibited the highest phenolic content (40.5 mg gallic acid equivalent/g of defatted L. aromatica and the highest flavonoid content (31.11 mg quercetin equivalent/g of defatted L. aromatica. The highest extraction yield was obtained by using 50% aqueous acetone. These results indicate that L. aromatica can be used in dietary applications with a potential to reduce oxidative stress.

Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.

Science.gov (United States)

Silva, I; Campos, F M; Hogg, T; Couto, J A

2011-08-01

To evaluate the effect of wine phenolic compounds on the production of volatile phenols (4-vinylphenol [4VP] and 4-ethylphenol [4EP]) from the metabolism of p-coumaric acid by lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus collinoides and Pediococcus pentosaceus were grown in MRS medium supplemented with p-coumaric acid, in the presence of different phenolic compounds: nonflavonoids (hydroxycinnamic and benzoic acids) and flavonoids (flavonols and flavanols). The inducibility of the enzymes involved in the p-coumaric acid metabolism was studied in resting cells. The hydroxycinnamic acids tested stimulated the capacity of LAB to synthesize volatile phenols. Growth in the presence of hydroxycinnamic acids, especially caffeic acid, induced the production of 4VP by resting cells. The hydroxybenzoic acids did not significantly affect the behaviour of the studied strains. Some of the flavonoids showed an effect on the production of volatile phenols, although strongly dependent on the bacterial species. Relatively high concentrations (1 g l(-1) ) of tannins inhibited the synthesis of 4VP by Lact. plantarum. Hydroxycinnamic acids were the main compounds stimulating the production of volatile phenols by LAB. The results suggest that caffeic and ferulic acids induce the synthesis of the cinnamate decarboxylase involved in the metabolism of p-coumaric acid. On the other hand, tannins exert an inhibitory effect. This study highlights the capacity of LAB to produce volatile phenols and that this activity is markedly influenced by the phenolic composition of the medium. © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.

Methyl Jasmonate and Salicylic Acid Induced Oxidative Stress and Accumulation of Phenolics in Panax ginseng Bioreactor Root Suspension Cultures

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Kee-Yoeup Paek

2007-03-01

Full Text Available To investigate the enzyme variations responsible for the synthesis of phenolics, 40 day-old adventitious roots of Panax ginseng were treated with 200 μM methyl jasmonate (MJ or salicylic acid (SA in a 5 L bioreactor suspension culture (working volume 4 L. Both treatments caused an increase in the carbonyl and hydrogen peroxide (H2O2 contents, although the levels were lower in SA treated roots. Total phenolic, flavonoid, ascorbic acid, non-protein thiol (NPSH and cysteine contents and 1,1-diphenyl-2-picrylhydrazyl (DPPH radical reducing activity were increased by MJ and SA. Fresh weight (FW and dry weight (DW decreased significantly after 9 days of exposure to SA and MJ. The highest total phenolics (62%, DPPH activity (40%, flavonoids (88%, ascorbic acid (55%, NPSH (33%, and cysteine (62% contents compared to control were obtained after 9 days in SA treated roots. The activities of glucose 6-phosphate dehydrogenase, phenylalanine ammonia lyase, substrate specific peroxidases (caffeic acid peroxidase, quercetin peroxidase and ferulic acid peroxidase were higher in MJ treated roots than the SA treated ones. Increased shikimate dehydrogenase, chlorogenic acid peroxidase and β-glucosidase activities and proline content were observed in SA treated roots than in MJ ones. Cinnamyl alcohol dehydrogenase activity remained unaffected by both MJ and SA. These results strongly indicate that MJ and SA induce the accumulation of phenolic compounds in ginseng root by altering the phenolic synthesis enzymes.

Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears

Science.gov (United States)

Papoulias, Eleftherios; Siomos, Anastasios S.; Koukounaras, Athanasios; Gerasopoulos, Dimitrios; Kazakis, Evangelos

2009-01-01

The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total phenolics. Peeling did not affect total phenolics in fresh asparagus, whereas it reduced their content in stored asparagus, while cooking resulted in an increase in both fresh and stored asparagus. However, the soluble extract of total phenolics and flavonoids were minor and the missing significance of phenolics and flavonoids in antioxidant capacity of white asparagus spears depends on these small amounts. PMID:20054475

Phenolic compounds and sterol contents of olive (olea europaea l.) oils obtained from different

International Nuclear Information System (INIS)

Juhaimi, F.; Ghafoor, K.; Adiamo, O.Q.; Babiker, E.E.

2017-01-01

Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sariulak) (p<0.05). Phenolic compounds of oils obtained from different olive verities (Ayvalik, Sariulak, Savrani, Al-Joif and Gemlik) when fully ripened were evaluated using reversed phase high performance liquid chromatography (RP-HPLC). Hydroxytyrosol and tyrosol were identified to have higher concentrations than other compounds. Tyrosol contents were between 3.65 mg/kg to 21.47 mg/kg oil (p<0.05) in different verities. The contents of hydroxytyrosol of oils for Ayvalik and Gemlik were 1.23 and 14.42 mg/kg, respectively. Cinnamic acid was detected only in Al-Joif olive oil sample. Low amounts of syringic, vanillin, p-cumaric, quercetin and luteolin were observed in different varieties' oils. (author)

Evaluation of Phenolic Content of Turmeric hydroalcoholic Extract in Iran by Singleton Method

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M Bahrami

2013-08-01

Full Text Available Introduction: Phenolic compounds have an important role as essential metabolites for plants growth and reproduction, as well as protecting agents against pathogens. These compounds are important sources of antioxidants which act as reducing agents and hydrogen donors. Consumption of fruits, vegetables and plants rich in poly phenols is associated with the reduced risk of certain cancer, cardiovascular, diabetes and Alzheimer’s diseases. Curcuma langa or Turmeric is a tropical plant that natively grows in South and Southeast Asia. This plant has been used as a spice as well as a herbal drug in traditional medicine in India. Recently, many studies have been conducted on the medical effects of this plant and still some researches are ongoing. Turmeric possesses a wide range of biological and pharmacological activities including antioxidant, anti-inflammatory and anti-carcinogenic effects. It seems that pharmacological activities of turmeric is related to poly phenolic compounds existing in this plant. Methods: This study was performed on the hydroalcoholic extract of the turmeric rhizome experimentally with a repetition of several times. Results of this study were presented via means±SD. In the present research poly phenolic contents of turmeric extract was evaluated using tannic acid standard. Results: The study findings demonstrated that 1µg hydroalcoholic extract contains 0.59±0.051µmoleTAE of poly phenolic compounds. Conclusion: This study revealed that phenolic contents of turmeric hydroalcoholic extraction is noticeable and it seems that phenolic contents are caused by curcuminoids compounds that exist in this plant.

Interspecific variation in total phenolic content in temperate brown algae

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Anna Maria Mannino

2017-09-01

Full Text Available Marine algae synthesize secondary metabolites such as polyphenols that function as defense and protection mechanisms. Among brown algae, Fucales and Dictyotales (Phaeophyceae contain the highest levels of phenolic compounds, mainly phlorotannins, that play multiple roles. Four temperate brown algae (Cystoseira amentacea, Cystoseira compressa, Dictyopteris polypodioides and Padina pavonica were studied for total phenolic contents. Total phenolic content was determined colorimetrically with the Folin-Ciocalteu reagent. Significant differences in total phenolic content were observed between leathery and sheetlike algae and also within each morphological group. Among the four species, the sheet-like alga D. polypodioides, living in the upper infralittoral zone, showed the highest concentration of phenolic compounds. These results are in agreement with the hypothesis that total phenolic content in temperate brown algae is influenced by a combination of several factors, such as growth form, depth, and exposition to solar radiation.

Dietary Consumption of Phenolic Acids and Prostate Cancer: A Case-Control Study in Sicily, Southern Italy

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Giorgio Ivan Russo

2017-12-01

Full Text Available Dietary polyphenols gained the interest of the scientific community due to their wide content in a variety of plant-derived foods and beverages commonly consumed, such as fruits, vegetables, coffee, tea, and cocoa. We aimed to investigate whether there was an association between dietary phenolic acid consumption and prostate cancer (PCa in South Italy. We conducted a population-based case-control study from January 2015 to December 2016 in a single institution of the municipality of Catania, southern Italy (Registration number: 41/2015. Patients with elevated PSA and/or suspicious PCa underwent transperineal prostate biopsy. A total of 118 histopathological-verified PCa cases were collected and a total of 222 controls were selected from a sample of 2044 individuals. Dietary data were collected by using two food frequency questionnaires and data on the phenolic acids content in foods was obtained from the Phenol-Explorer database (www.phenol-explorer.eu. Association between dietary intake of phenolic acids and PCa was calculated through logistic regression analysis. We found lower levels of caffeic acid (2.28 mg/day vs. 2.76 mg/day; p < 0.05 and ferulic acid (2.80 mg/day vs. 4.04 mg/day; p < 0.01 in PCa when compared to controls. The multivariate logistic regression showed that both caffeic acid (OR = 0.32; p < 0.05 and ferulic acid (OR = 0.30; p < 0.05 were associated with reduced risk of PCa. Higher intake of hydroxybenzoic acids and caffeic acids were associated with lower risk of advanced PCa. High intake of caffeic acid and ferulic acid may be associated with reduced risk of PCa.

Dietary Consumption of Phenolic Acids and Prostate Cancer: A Case-Control Study in Sicily, Southern Italy.

Science.gov (United States)

Russo, Giorgio Ivan; Campisi, Daniele; Di Mauro, Marina; Regis, Federica; Reale, Giulio; Marranzano, Marina; Ragusa, Rosalia; Solinas, Tatiana; Madonia, Massimo; Cimino, Sebastiano; Morgia, Giuseppe

2017-12-05

Dietary polyphenols gained the interest of the scientific community due to their wide content in a variety of plant-derived foods and beverages commonly consumed, such as fruits, vegetables, coffee, tea, and cocoa . We aimed to investigate whether there was an association between dietary phenolic acid consumption and prostate cancer (PCa) in South Italy. We conducted a population-based case-control study from January 2015 to December 2016 in a single institution of the municipality of Catania, southern Italy (Registration number: 41/2015). Patients with elevated PSA and/or suspicious PCa underwent transperineal prostate biopsy. A total of 118 histopathological-verified PCa cases were collected and a total of 222 controls were selected from a sample of 2044 individuals. Dietary data were collected by using two food frequency questionnaires and data on the phenolic acids content in foods was obtained from the Phenol-Explorer database (www.phenol-explorer.eu). Association between dietary intake of phenolic acids and PCa was calculated through logistic regression analysis. We found lower levels of caffeic acid (2.28 mg/day vs. 2.76 mg/day; p < 0.05) and ferulic acid (2.80 mg/day vs. 4.04 mg/day; p < 0.01) in PCa when compared to controls. The multivariate logistic regression showed that both caffeic acid (OR = 0.32; p < 0.05) and ferulic acid (OR = 0.30; p < 0.05) were associated with reduced risk of PCa. Higher intake of hydroxybenzoic acids and caffeic acids were associated with lower risk of advanced PCa. High intake of caffeic acid and ferulic acid may be associated with reduced risk of PCa.

Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears

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Evangelos Kazakis

2009-12-01

Full Text Available The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total phenolics. Peeling did not affect total phenolics in fresh asparagus, whereas it reduced their content in stored asparagus, while cooking resulted in an increase in both fresh and stored asparagus. However, the soluble extract of total phenolics and flavonoids were minor and the missing significance of phenolics and flavonoids in antioxidant capacity of white asparagus spears depends on these small amounts.

Antioxidant Capacity and Phenolic Content of Caesalpinia pyramidalis Tul. and Sapium glandulosum (L. Morong from Northeastern Brazil

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Carlos Henrique Tabosa Pereira da Silva

2011-06-01

Full Text Available The aims of this study were to quantify the phenolic content and evaluate the antioxidant potential of extracts from the bark and leaves of C. pyramidalis and S. glandulosum. The total phenolic content (TPC and total tannin content (TTC were determined using the Folin-Ciocalteu method, and the total flavonoids content (TFC was measured via complexation with aluminum chloride. The antioxidant activity was evaluated with DPPH (2.2-diphenyl-1-picrylhydrazyl and FIC (ferrous ion chelating assays. The TPC ranged between 135.55 ± 9.85 and 459.79 ± 11.65 tannic acid equivalents (TAE in mg/g material (mg TAE/g. The leaves of both species contained high levels of tannins and flavonoids. The crude ethanol extracts (CEE from the bark of C. pyramidalis showed high antioxidant activity when compared to ascorbic acid and rutin, whereas the CEE from the leaves was more efficient in chelating ferrous ions. C. pyramidalis had very high phenolic content and anti-radical activity, which indicates a need for further studies aimed at the purification and identification of compounds responsible for the antioxidant activity.

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid

Science.gov (United States)

Goufo, Piebiep; Trindade, Henrique

2014-01-01

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice. PMID:24804068

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid.

Science.gov (United States)

Goufo, Piebiep; Trindade, Henrique

2014-03-01

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.

Phenolic acids and antioxidant activity of wheat species: a review

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Leváková Ľudmila

2017-10-01

Full Text Available Wheat (genus Triticum is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

Evaluation of antioxidant activity and phenolic compounds content in methanol extract obtained from leaves Commiphora Myrrha

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Celia Eliane de Lara da Silva

2013-09-01

Full Text Available This work presents shows the study of antioxidant activity and quantification of phenolic content determined for the methanol extract obtained from Commiphora myrrha. The high content of phenolic compounds were evaluated against the potential to sequester free radical through the model 2,2-diphenyl-1-picrizil hydrazyl (DPPH and compared with a standard rutin. The results show that the inhibitory capacity of the extract (IC50 was 0.21 mg.L-1. The extract pursued an antioxidant activity of 91.3% compared to the scavenging ability of rutin standard. The content of phenolic extract was assessed by using the Folin-Ciocalteu determined where the IC50 was 3,02 mg.L-1. The concentration of total phenols was determined 1.176 ± 0.263 mg gallic acid equivalent . g-1 of extract (n=5. The results show that extracts of C. myrrha have high antioxidant potential and additional studies are needed for isolation, characterization and use of their property in pharmaceutical, nutritinal and cosmetology.

Contents of carboxylic acids and two phenolics and antioxidant activity of dried portuguese wild edible mushrooms.

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Ribeiro, Barbara; Rangel, Joana; Valentão, Patrícia; Baptista, Paula; Seabra, Rosa M; Andrade, Paula B

2006-11-01

The organic acids and phenolics compositions of nine wild edible mushrooms species (Suillus bellini, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Suillus luteus, and Suillus granulatus) were determined by HPLC-UV and HPLC-DAD, respectively. The antioxidant potential of these species was also assessed by using the DPPH* scavenging assay. The results showed that all of the species presented a profile composed of at least five organic acids: oxalic, citric, malic, quinic, and fumaric acids. In a general way, the pair of malic plus quinic acids were the major compounds. Only very small amounts of two phenolic compounds were found in some of the analyzed species: p-hydroxybenzoic acid (in A. rubescens, R. cyanoxantha, and T. equestre) and quercetin (in S. luteus and S. granulatus). All of the species exhibited a concentration-dependent scavenging ability against DPPH*. T. rutilans revealed the highest antioxidant capacity.

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.

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Dall'Asta, Margherita; Bresciani, Letizia; Calani, Luca; Cossu, Marta; Martini, Daniela; Melegari, Camilla; Del Rio, Daniele; Pellegrini, Nicoletta; Brighenti, Furio; Scazzina, Francesca

2016-01-13

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

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Margherita Dall’Asta

2016-01-01

Full Text Available Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.

In vitro callus culture of Heliotropium indicum Linn. for assessment of total phenolic and flavonoid content and antioxidant activity.

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Kumar, Muthusamy Senthil; Chaudhury, Shibani; Balachandran, Srinivasan

2014-12-01

The total phenolic and flavonoid content and percentage of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of callus and in vivo plant parts of Heliotropium indicum Linn. were estimated. Murashige and Skoog (MS) basal medium supplemented with α-naphthaleneacetic acid (NAA) 2.0 mg/l with benzyladenine (BA) 0.5 mg/l showed the highest amount of callus biomass (1.87 g/tube). The morphology of callus was significantly different according to the plant growth regulators and their concentrations used in the medium. The highest amount of total phenolic (21.70 mg gallic acid equivalent per gram (GAE/g)) and flavonoid (4.90 mg quercetin equivalent per gram (QE/g)) content and the maximum percentage (77.78 %) of radical scavenging activity were estimated in the extract of inflorescence. The synergistic effect of NAA (2.0 mg/l) and BA (0.5 mg/l) enhances the synthesis of total phenolic (9.20 mg GAE/g) and flavonoid (1.25 mg QE/g) content in the callus tissue. The callus produced by the same concentration shows 45.24 % of free radical scavenging activity. While comparing the various concentrations of NAA with 2,4-dichlorophenoxyacetic acid (2,4-D) for the production of callus biomass, total phenolic and flavonoid content and free radical scavenging activity, all the concentrations of NAA were found to be superior than those of 2,4-D.

Determination of total phenolic content and antioxidant activitity of methanol extract of Maranta arundinacea L fresh leaf and tuber

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Kusbandari, A.; Susanti, H.

2017-11-01

Maranta arundinacea L is one of herbaceous plants in Indonesia which have flavonoid content. Flavonoids has antioxidants activity by inhibition of free radical oxidation reactions. The study aims were to determination total phenolic content and antioxidant activity of methanol extract of fresh leaf and tuber of M. arundinacea L by UV-Vis spectrophotometer. The methanol extracts were obtained with maceration and remaseration method of fresh leaves and tubers. The total phenolic content was assayed with visible spectrophotometric using Folin Ciocalteau reagent. The antioxidant activity was assayed with 1,1-diphenyl-2-picrilhidrazil (DPPH) compared to gallic acid. The results showed that methanol extract of tuber and fresh leaf of M. arundinacea L contained phenolic compound with total phenolic content (TPC) in fresh tuber of 3.881±0.064 (% GAE) and fresh leaf is 6.518±0.163 (% b/b GAE). IC50 value from fresh tuber is 1.780±0.0005 μg/mL and IC50 fresh leaf values of 0.274±0.0004 μg/mL while the standard gallic acid is IC50 of 0.640±0.0002 μg/mL.

[Effects of different amendments on contents of phenolic acids and specific microbes in rhizosphere of Pseudostellaria heterophylla.

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Wu, Lin Kun; Wu, Hong Miao; Zhu, Quan; Chen, Jun; Wang, Juan Ying; Wu, Yan Hong; Lin, Sheng; Lin, Wen Xiong

2016-11-18

Pseudostellaria heterophylla is a perennial herbaceous plant in the family Caryophyllaceae. The tuberous roots of P. heterophylla are highly valued in traditional Chinese medicine and have a high market demand. However, extended monoculture of P. heterophylla results in a significant decline in the biomass and quality, and escalates disease and pest problems. Therefore, it is important to understand the underlying mechanism and biocontrol methods for consecutive monoculture problems. With "Zheshen 2" as an experimental material, the changes in the contents of main nutrients in soil, phenolic acids and specific microbes under monoculture and different amendments were analyzed by using high performance liquid chromatography (HPLC) and qPCR. The results showed that consecutive monoculture of P. heterophylla led to a decrease in yield by 43.5% while the microbial fertilizer treatment and the paddy-upland rotation could relieve the consecutive monoculture problems. Available nitrogen, available phosphorus, available potassium and total potassium were significantly higher in the consecutively monocultured soils than in the newly planted soils. But consecutive monoculture resulted in soil acidification. HPLC analysis showed that conse-cutive monoculture of this plant did not lead to a consistent accumulation of soil phenolic acids. At middle stage of root expansion and at harvest stage, most of phenolic acids were even higher in the newly planted soils than in the consecutively monocultured soils. Furthermore, qPCR analysis showed that the amounts of three specific pathogens identified previously (i.e. Fusarium oxysporum, Talaromyces helicus, Kosakonia sacchari) were significantly higher in the consecutively monocultured soils than in the newly planted soils. However, the microbial fertilizer treatment and the paddy-upland rotation resulted in a significant decline in the population of these specific pathogens and improved the soil environment. In conclusion, the

Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice.

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Thammapat, Pornpisanu; Meeso, Naret; Siriamornpun, Sirithon

2016-03-01

The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking temperatures and the steaming methods. Results showed that parboiling processes significantly increased the concentrations of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), γ-oryzanol, γ-tocotrienol and total phenolic acids (TPA) in glutinous rice, while α-tocopherol, γ-tocopherol and polyunsaturated fatty acids (PUFA) decreased (p-oryzanol by three or fourfold compared with the level of γ-oryzanol in raw rice. Parboiling caused both adverse and favorable effects on phenolic acids content (p-oryzanol, hydrobenzoic acid, hydroxycinnamic acid and TPA compared to the traditional method. Copyright © 2015 Elsevier Ltd. All rights reserved.

HPLC determination of phenolic acids, flavonoids and juglone in walnut leaves.

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Nour, Violeta; Trandafir, Ion; Cosmulescu, Sina

2013-10-01

A high-performance liquid chromatographic method with gradient elution and diode-array detection was developed to quantify free phenolic acids (gallic, vanillic, chlorogenic, caffeic, syringic, p-coumaric, ferulic, sinapic, salycilic, elagic and trans-cinnamic), flavonoids (catechin, epicatechin, rutin, myricetin and quercetin) and juglone in walnut leaves. Chromatographic separation was performed on a Hypersil Gold C18 column (5 µm particle size, 250 × 4.6 mm) and detection was conducted at three different wavelengths (254, 278 and 300 nm) according to the absorption maxima of the analyzed compounds. Validation procedures were conducted and the method was proven to be precise, accurate and sensitive. The developed method has been applied to analyze walnut leaves samples from nine different cultivars, with the same agricultural, geographical and climatic conditions. The experimental results revealed high concentrations of myricetin, catechin hydrate and rutin, and low concentrations of quercetin and epicatechin aglycones. Ellagic acid was established as the dominating phenolic acid of walnut leaves, followed by trans-cinnamic, chlorogenic and caffeic acids. Juglone content varied between 44.55 and 205.12 mg/100 g fresh weight. Significant differences were detected among cultivars for the concentration levels of phenolics.

Membrane-Based Separation of Phenol/Water Mixtures Using Ionically and Covalently Cross-Linked Ethylene-Methacrylic Acid Copolymers

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Alexander Mixa

2008-01-01

Full Text Available Membrane-based separation of phenol/water mixtures with concentrations of phenol between 3 wt% and 8 wt% in the feed has been performed with nonmodified as well as cross-linked ethylene-methacrylic acid (E-MAA copolymers with different amounts of methacrylic acid. As cross-linking agents, aluminium acetyl acetonate, which leads to ionically cross-linked membranes, and 2,3,5,6-tetramethyl-1,4-phenylene diamine and glycerine digycidether, leading to covalently cross-linked membranes, have been used. Generally, it was found that with increasing phenol content in the feed, the total flux is increasing whereas the enrichment factor is decreasing. Using nonmodified membranes with higher methacrylic acid monomer content in the polymer, lower fluxes and higher enrichment factors were observed. Investigation of different cross-linked membranes showed that with high phenol concentration in the feed, ionic cross-linking seems to be very promising. Furthermore, variation of feed temperature shows that ionically cross-linked membranes reached higher fluxes as well as higher enrichment factors at elevated temperatures. The temperature-dependent data were fitted based on an Arrhenius-type equation, and activation energies for the permeation of phenol and water through the membrane were calculated.

Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.

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da Silva Fernandes, Meg; Sanches Lima, Fernando; Rodrigues, Daniele; Handa, Cintia; Guelfi, Marcela; Garcia, Sandra; Ida, Elza Iouko

2017-08-15

This study aimed to evaluate the isoflavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digestive system simulation (DSS). Soymilk was fermented with kefir culture (0.02UC/L) at 25°C for 15h and stored at 4°C for 4days. After the fermentation and storage, the isoflavone and total phenolic contents were quantified by high performance liquid chromatography and spectrophotometry, respectively. The cell viability of lactic acid bacteria and yeast was evaluated. Fermentation promoted an increase of approximately 3log CFU/g cycles of the microorganisms and the storage process did not alter the aglycone isoflavones and total phenolic contents. The content of aglycone isoflavones increased 2-fold, and the total phenolic content increased 9-fold. Therefore, kefir-fermented soymilk is a good source of aglycone isoflavones and phenolics, since the content of these substances was increased significantly after the in vitro digestive system simulation of the product. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.

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Chandrasekara, Neel; Shahidi, Fereidoon

2011-05-11

The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts, subjected to low-temperature (LT) and high-temperature (HT) treatments, were used to determine the antioxidant activity of products. Antioxidant activities of cashew nut, kernel, and testa phenolics extracted increased as the roasting temperature increased. The highest activity, as determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, oxygen radical absorbance capacity (ORAC), hydroxyl radical scavenging capacity, Trolox equivalent antioxidant activity (TEAC), and reducing power, was achieved when nuts were roasted at 130 °C for 33 min. Furthermore, roasting increased the total phenolic content (TPC) in both the soluble and bound extracts from whole nut, kernel, and testa but decreased that of the proanthocyanidins (PC) except for the soluble extract of cashew kernels. In addition, cashew testa afforded a higher extract yield, TPC, and PC in both soluble and bound fractions compared to that in whole nuts and kernels. Phenolic acids, namely, syringic (the predominant one), gallic, and p-coumaric acids, were identified. Flavonoids, namely, (+)-catechin, (-)-epicatechin, and epigallocatechin, were also identified, and their contents increased with increasing temperature. The results so obtained suggest that HT-short time (HTST) roasting effectively enhances the antioxidant activity of cashew nuts and testa.

Preharvest Application of Methyl Jasmonate as an Elicitor Improves the Yield and Phenolic Content of Artichoke.

Science.gov (United States)

Martínez-Esplá, Alejandra; Valero, Daniel; Martínez-Romero, Domingo; Castillo, Salvador; Giménez, María José; García-Pastor, Maria Emma; Serrano, María; Zapata, Pedro Javier

2017-10-25

The effects of methyl jasmonate (MeJa) treatment as an elicitor of artichoke plants [Cynara cardunculus var. scolymus (L.) Fiori] on the yield and quality attributes of artichokes, especially those related to individual phenolic content and antioxidant activity, at two harvest dates and along storage were analyzed in this research. Plants treated gave a higher yield of artichokes in comparison to control plants, with 0.55 kg more per plant. MeJa treatment also increased artichoke quality and phenolic content in the edible fraction at harvest and during storage at 2 °C for 28 days as a result of the accumulation of hydroxycinnamic acids and luteolin derivatives. In addition, antioxidant activity was enhanced by MeJa treatment and correlated with the total phenolic content. Results suggest that MeJa foliar application could be a simple and practical tool to improve the yield and phytochemical content on artichokes, with elicitation being a cheap and environmentally friendly procedure to improve the health-beneficial effects of artichoke consumption.

Optimization of ultrasound-assisted extraction of crude oil from winter melon (Benincasa hispida) seed using response surface methodology and evaluation of its antioxidant activity, total phenolic content and fatty acid composition.

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Bimakr, Mandana; Rahman, Russly Abdul; Taip, Farah Saleena; Adzahan, Noranizan Mohd; Sarker, Md Zaidul Islam; Ganjloo, Ali

2012-10-08

In the present study, ultrasound-assisted extraction of crude oil from winter melon seeds was investigated through response surface methodology (RSM). Process variables were power level (25-75%), temperature (45-55 °C) and sonication time (20-40 min). It was found that all process variables have significant (p yield (108.62 mg-extract/g-dried matter). The antioxidant activity, total phenolic content and fatty acid composition of extract obtained under optimized conditions were determined and compared with those of oil obtained by the Soxhlet method. It was found that crude extract yield (CEY) of ultrasound-assisted extraction was lower than that of the Soxhlet method, whereas antioxidant activity and total phenolic content of the extract obtained by ultrasound-assisted extraction were clearly higher than those of the Soxhlet extract. Furthermore, both extracts were rich in unsaturated fatty acids. The major fatty acids of the both extracts were linoleic acid and oleic acid.

Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content.

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Shamla, L; Nisha, P

2017-05-01

The effect of ripening on the formation of acrylamide in deep fried plantain chips made from Nendran variety (Musa paradisiaca) was investigated. The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major amino acids, were quantified during different stages of ripening using HPLC and correlated with acrylamide formation. The total phenolic content and total flavonoid content were also estimated and correlated with acrylamide formation. Both glucose and fructose increased during ripening and demonstrated a positive correlation on formation of acrylamide (correlation coefficient of r=0.95 and 0.94 respectively (p0.05). The decreased levels of phenolic content during ripening of plantain were negatively correlated with acrylamide formation in the deep fried chips prepared. Thus the selection of proper ripening stage renders reduced formation of acrylamide in plantain chips to a reasonable extend. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rapid determination of phenol content in extra virgin olive oil

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Favati, F.

1994-04-01

Full Text Available A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques.
The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.

No disponible.

Palynological Origin, Phenolic Content, and Antioxidant Properties of Honeybee-Collected Pollen from Bahia, Brazil

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Francisco A. R. Santos

2012-02-01

Full Text Available The aim of this study was to determine the palynological origin, phenolic and flavonoid content, and antioxidant properties of twenty-five samples of bee pollen harvested during a nine-month period (February–November from the Canavieiras municipality (northeastern Brazil. Of the 25 samples analyzed, only two (February 01 and 02 were heterofloral. The predominant pollens in the samples analyzed during that month were: Cecropia, Eucalyptus, Elaeis, Mimosa pudica, Eupatorium, and Scoparia. Ethyl acetate fractions were analyzed by HPLC-DAD. The flavonoids isoquercetin, myricetin, tricetin, quercetin, luteolin, selagin, kaempferol, and isorhamnetin were detected. The flavonoid present in all 22 samples was isolated and identified as isorhamnetin 3-O-b-neohesperidoside. The total phenolic contents determined using the Folin-Ciocalteu reagent ranged from 41.5 to 213.2 mg GAE/g. Antioxidant activities based on the 1,1-diphenyl-2-picryl hydrazyl (DPPH, 2,2-azinobis 3-ethylbenzothiozoline-6-sulfonic acid (ABTS, and Fe2+ ion chelating activity assays were observed for all extracts, and correlated with the total phenolic content.

TOTAL PHENOLIC CONTENT, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF THE EXTRACT OF EPHEDRA PROCERA FISCH. ET MEY.

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Dehkordi, Naser Vahed; Kachouie, Mehrdad Ataie; Pirbalouti, Abdollah Ghasemi; Malekpoor, Fatemeh; Rabei, Mohammad

2015-01-01

Ephedra prcera belonging to the family Ephedraceae is a poison and medicinal plant. The main aim of present study was to determine total phenolic content and antioxidant and antibacterial activities of ethanolic extract from the aerial parts of E. procera collected from a natural habitat in Chaharmahal va Bakhtiari province, Southwestern Iran. The total phenolic content of the extract by Folin-Ciocalteu method and the antioxidant activity using DPPH assay were determined. The antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of the extract were evaluated against five bacteria, including Proteus vulgaris, Pseudomonas aeruginosa, Enteobacter aeogenes, Bacillus ceirus and Staphylococcus aureus. Total phenolic content in the extract of E. procera was 0.718 mg tannic acid/g dry weight extract. The results indicated that the ethanolic extract of E. piocera exhibited radical scavenging activity. In addition, the results of this study confirmed that the ethanolic extract of E. procera exhibited antibacterial activity. In conclusion, the extract of E. piocera could be an important source of phenolic components with antioxidant capacity and antibacterial activity.

Fruit quality, anthocyanin and total phenolic contents, and antioxidant activities of 45 blueberry cultivars grown in Suwon, Korea

OpenAIRE

Kim, Jin Gook; Kim, Hong Lim; Kim, Su Jin; Park, Kyo-Sun

2013-01-01

Blueberry fruits from 45 commercial cultivars (39 northern highbush and 6 half highbush blueberry) grown in Suwon, Korea were analyzed for fruit size, soluble solids content, titratable acidity, total anthocyanin content, total phenolic content, and antioxidant activity. Fruit characteristics varied widely among the 45 blueberry cultivars. Fruit weight ranged from 0.9 to 3.6 g, soluble solids content from 8.3 to 14.3 °Brix, and titratable acidity from 0.8% to 3.6%. Antioxidant activity ranged...

Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria.

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Kaur, Baljinder; Chakraborty, Debkumar; Kumar, Balvir

2013-01-01

Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel of LAB isolates for their ability to release phenolics from agrowaste materials like rice bran and their biotransformation to industrially important compounds such as ferulic acid, 4-ethyl phenol, vanillic acid, vanillin, and vanillyl alcohol. Bacterial isolates were evaluated using ferulic acid esterase, ferulic acid decarboxylase, and vanillin dehydrogenase assays. This work highlights the importance of lactic acid bacteria in phenolic biotransformations for the development of food grade flavours and additives.

Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

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Kaur, Baljinder; Kumar, Balvir

2013-01-01

Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel of LAB isolates for their ability to release phenolics from agrowaste materials like rice bran and their biotransformation to industrially important compounds such as ferulic acid, 4-ethyl phenol, vanillic acid, vanillin, and vanillyl alcohol. Bacterial isolates were evaluated using ferulic acid esterase, ferulic acid decarboxylase, and vanillin dehydrogenase assays. This work highlights the importance of lactic acid bacteria in phenolic biotransformations for the development of food grade flavours and additives. PMID:24066293

Phenolic Content, and Antioxidant and Antimicrobial Activities of ...

African Journals Online (AJOL)

Erah

Methods: The content of total phenols, flavonoids and anthocyanins of the alcohol, hydroalcohol and aqueous extracts of ... Keywords: Crataegus oxyacantha L.; Natural phenolic compounds; Antioxidant and antimicrobial activity, Southeast Serbia. ..... Antioxidant activities of Sechium edule (Jacq.) Swart extracts, Food ...

Enhanced production of phenolic acids in cell suspension culture of Salvia leriifolia Benth. using growth regulators and sucrose.

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Modarres, Masoomeh; Esmaeilzadeh Bahabadi, Sedigheh; Taghavizadeh Yazdi, Mohammad Ehsan

2018-04-01

Salvia leriifolia Benth. (Lamiaceae) is an endangered medicinal plant with hypoglycemic, anti-inflammatory and analgesic properties. Many of the beneficial effects of Salvia spp. are attributed to the phenolic compounds. In the present study, an efficient procedure has been developed for establishment of cell suspension culture of S. leriifolia as a strategy to obtain an in vitro phenolic acids producing cell line for the first time. The effect of growth regulators and various concentrations of sucrose have been analyzed, to optimize biomass growth and phenolic acids production. The callus used for this purpose was obtained from leaves of 15-day-old in vitro seedlings, on Murashige and Skoog (MS) basal medium supplemented with different hormone balances including benzylaminopurine (BAP) and indole butyric acid (IBA); 2,4-dichlorophenoxyacetic acid (2,4-D) and kinetin (KIN); naphthaleneacetic acid (NAA) and BAP. Modified MS medium supplemented with 5 mg/L BAP and 5 mg/L NAA was the optimal condition for callus formation with the highest induction rate (100%), the best callus growth and the highest phenolic acids content. No callus induction was observed in combinations of IBA and BAP. Cell suspension cultures were established by transferring 0.5 g of callus to 30 mL liquid MS medium supplemented with 5 mg/L BAP and 5 mg/L NAA. Dynamics of phenolic acids production has been investigated during the growth cycle of the suspension cultures. The maximum content of caffeic acid and salvianolic acid B were observed on the 15th day of the cultivation cycle while the highest amount of rosmarinic acid was observed on the first day. In response to various sucrose concentrations, cell cultures with 40 g/L sucrose not only produced the highest dry biomass but also the highest induction of caffeic acid and salvianolic acid B. The highest amount of rosmarinic acid was observed in media containing 50 g/L sucrose. These prepared cell suspension cultures provided a useful

Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

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Baljinder Kaur

2013-01-01

Full Text Available Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB, and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel of LAB isolates for their ability to release phenolics from agrowaste materials like rice bran and their biotransformation to industrially important compounds such as ferulic acid, 4-ethyl phenol, vanillic acid, vanillin, and vanillyl alcohol. Bacterial isolates were evaluated using ferulic acid esterase, ferulic acid decarboxylase, and vanillin dehydrogenase assays. This work highlights the importance of lactic acid bacteria in phenolic biotransformations for the development of food grade flavours and additives.

ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND FLAVONOID CONTENT OF MORINDA CITRIFOLIA FRUIT EXTRACTS FROM VARIOUS EXTRACTION PROCESSES

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PRAVEEN K. RAMAMOORTHY

2007-04-01

Full Text Available Soxhlet, Ultrasonic extract of Morinda citrifolia L. fruit and four extracts from high pressure extraction at 10 MPa using ethanol, ethyl acetate as solvent and dried by vacuum oven and spray dryer were analyzed for their antioxidant activity by peroxide value method and diphenylpicrylhydrazyl radical scavenging method. The five extracts along with the reference samples, butylated hydroxyl toluene and tannic acid were further analyzed to determine their total phenolic content by Folin-Ciocalteau method and total flavonoid content by Dowd method. The M. citrifolia extract by high pressure extraction with ethyl acetate as solvent and spray dried was found to exhibit highest antioxidant activity and total flavonoid content. High total phenolic content was determined in the high pressure extract using ethyl acetate as solvent and vacuum dried. It was interesting to note that ultrasonic extract exhibited significant antioxidant activity, total phenolic and flavonoid content. High pressure extracted M. citrifolia in ethanol was found to express lesser values comparatively. The significant difference in activity among the high pressure extracts was found to be due to the polarity of the solvents used for extraction as M. citrifolia fruit contains relatively larger quantity of non-polar antioxidant compounds. It was also found that the drying methods had significant impact on the antioxidant activity, total phenolic and flavonoid content of the extracts.

Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey.

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Ozcan, Mehmet Musa; Erel, Ozcan; Herken, Emine Etöz

2009-02-01

The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 micromol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 (pickling herb) to 58.23 (bitter fennel flower) mumol of H(2)O(2)/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.

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Sun, Liping; Bai, Xue; Zhuang, Yongliang

2014-11-01

The influences of cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on total phenolic contents and antioxidant activities of fruit body of Boletus mushrooms (B. aereus, B. badius, B. pinophilus and B. edulis) have been evaluated. The results showed that microwaving was better in retention of total phenolics than other cooking methods, while boiling significantly decreased the contents of total phenolics in samples under study. Effects of different cooking methods on phenolic acids profiles of Boletus mushrooms showed varieties with both the species of mushroom and the cooking method. Effects of cooking treatments on antioxidant activities of Boletus mushrooms were evaluated by in vitro assays of hydroxyl radical (OH·) -scavenging activity, reducing power and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH·) -scavenging activity. Results indicated the changes of antioxidant activities of four Boletus mushrooms were different in five cooking methods. This study could provide some information to encourage food industry to recommend particular cooking methods.

Association between Dietary Phenolic Acids and Hypertension in a Mediterranean Cohort

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Justyna Godos

2017-09-01

Full Text Available Background: Certain foods rich in phenolic acids have been shown to reduce the risk of hypertension, but evidence from epidemiological studies focused on dietary phenolic acid intake is scarce. The aim of this study was to determine the association between dietary phenolic acid intake, as well as their major food sources, and hypertension in a Mediterranean cohort. Methods: Demographic and dietary data of 2044 adults living in Southern Italy were collected. Food frequency questionnaires and Phenol-Explorer were used to calculate dietary intake of polyphenols. Multivariate logistic regression analyses were used to test associations. Results: The mean intake of total phenolic acids in the cohort was 362.6 mg/day. Individuals in the highest quartile of phenolic acid intake (median intake = 522.2 mg/day were less likely to have hypertension (OR (odds ratio = 0.68, 95% CI (confidence interval: 0.46, 1.00. When taking into account individual subclasses of phenolic acids, only hydroxyphenylacetic acid was inversely associated with hypertension (highest vs. lowest quartile, OR = 0.63, 95% CI: 0.40, 0.96. Among dietary sources of phenolic acids considered in the analysis, only beer was significantly inversely associated with hypertension (highest vs. lowest quartile, OR = 0.32, 95% CI: 0.15, 0.68. Conclusions: The findings of this study suggest that dietary phenolic acids may be inversely associated with hypertension, irrespectively of their dietary source.

Association between Dietary Phenolic Acids and Hypertension in a Mediterranean Cohort.

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Godos, Justyna; Sinatra, Dario; Blanco, Isabella; Mulè, Serena; La Verde, Melania; Marranzano, Marina

2017-09-27

Certain foods rich in phenolic acids have been shown to reduce the risk of hypertension, but evidence from epidemiological studies focused on dietary phenolic acid intake is scarce. The aim of this study was to determine the association between dietary phenolic acid intake, as well as their major food sources, and hypertension in a Mediterranean cohort. Demographic and dietary data of 2044 adults living in Southern Italy were collected. Food frequency questionnaires and Phenol-Explorer were used to calculate dietary intake of polyphenols. Multivariate logistic regression analyses were used to test associations. The mean intake of total phenolic acids in the cohort was 362.6 mg/day. Individuals in the highest quartile of phenolic acid intake (median intake = 522.2 mg/day) were less likely to have hypertension (OR (odds ratio) = 0.68, 95% CI (confidence interval): 0.46, 1.00). When taking into account individual subclasses of phenolic acids, only hydroxyphenylacetic acid was inversely associated with hypertension (highest vs. lowest quartile, OR = 0.63, 95% CI: 0.40, 0.96). Among dietary sources of phenolic acids considered in the analysis, only beer was significantly inversely associated with hypertension (highest vs. lowest quartile, OR = 0.32, 95% CI: 0.15, 0.68). The findings of this study suggest that dietary phenolic acids may be inversely associated with hypertension, irrespectively of their dietary source.

Phenolic Content and Antioxidant Capacity in Algal Food Products

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Ludmila Machu

2015-01-01

Full Text Available The study objective was to investigate total phenolic content using Folin-Ciocalteu’s method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida and red (Porphyra tenera, Palmaria palmata seaweed, green freshwater algae (Chlorella pyrenoidosa, and cyanobacteria (Spirulina platensis. HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g−1 GAE; 7.53 µmol AA·g−1, respectively. A linear relationship existed between ACW and phenolic contents (r = 0.99. Some algal products seem to be promising functional foods rich in polyphenols.

Carotenoids, Phenolic Profile, Mineral Content and Antioxidant Properties in Flesh and Peel of Prunus persica Fruits during Two Maturation Stages.

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Dabbou, Samia; Maatallah, Samira; Castagna, Antonella; Guizani, Monia; Sghaeir, Wala; Hajlaoui, Hichem; Ranieri, Annamaria

2017-03-01

Carotenoids and phenolic profile, antioxidant activity as well as concentrations of selected macronutrients (K, N, Mg, Ca and Na) and micronutrients (Zn, Cu and Mn) in flesh and peel of peach fruit were recorded at two harvest dates. Predominant mineral was potassium, followed by calcium, magnesium and sodium. The concentration of most micronutrients was greater in the peel than in the flesh especially in early season. The concentration of most elements in flesh and peel decreased during fruit maturation. Total carotenoids content varied with respect to the cultivar. β-cryptoxanthin and β-carotene were the major carotenoids in both tissues and flesh contain the lowest amounts. Neochlorogenic acid, chlorogenic acid, catechin, epicatechin, gallic acid, rutin, quercetin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, were detected in both peel and flesh, with chlorogenic acid and catechin being the predominant components. Peel extracts showed markedly higher antioxidant activities, when estimated by ABTS or DPPH assays, than the flesh counterparts, consistent with the observed higher phenolic content. Overall, total phenolics levels increased at full ripening stage in both peel and flesh. The results found herein provide important data on carotenoids, phenolic and macro- and micronutrient changes during fruit growth, and emphases peach fruit as a potential functional food.

Optimization of supercritical carbon dioxide extraction of Piper Betel Linn leaves oil and total phenolic content

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Aziz, A. H. A.; Yunus, M. A. C.; Arsad, N. H.; Lee, N. Y.; Idham, Z.; Razak, A. Q. A.

2016-11-01

Supercritical Carbon Dioxide (SC-CO2) Extraction was applied to extract piper betel linn leaves. The piper betel leaves oil was used antioxidant, anti-diabetic, anticancer and antistroke. The aim of this study was to optimize the conditions of pressure, temperature and flowrate for oil yield and total phenolic content. The operational conditions of SC-CO2 studied were pressure (10, 20, 30 MPa), temperature (40, 60, 80 °C) and flowrate carbon dioxide (4, 6, 8 mL/min). The constant parameters were average particle size and extraction regime, 355pm and 3.5 hours respectively. First order polynomial expression was used to express the extracted oil while second order polynomial expression was used to express the total phenolic content and the both results were satisfactory. The best conditions to maximize the total extraction oil yields and total phenolic content were 30 MPa, 80 °C and 4.42 mL/min leading to 7.32% of oil and 29.72 MPa, 67.53 °C and 7.98 mL/min leading to 845.085 mg GAE/g sample. In terms of optimum condition with high extraction yield and high total phenolic content in the extracts, the best operating conditions were 30 MPa, 78 °C and 8 mL/min with 7.05% yield and 791.709 mg gallic acid equivalent (GAE)/g sample. The most dominant condition for extraction of oil yield and phenolic content were pressure and CO2 flowrate. The results show a good fit to the proposed model and the optimal conditions obtained were within the experimental range with the value of R2 was 96.13% for percentage yield and 98.52% for total phenolic content.

Determination of chemical composition, total phenolic content and antioxidant activity of xylanthemum macropodum

International Nuclear Information System (INIS)

Samiullah, A.; Tareen, R.B.; Khan, N.; Akber, A.; Ali, I.; Khan, A.K.

2017-01-01

Evaluation of the phytochemistry, total phenolic content and antioxidant activity of the endemic plant of northern Balochistan Xylanthemum Macropodum of the Asteraceae family, is reported for the first time in this document. Chemical composition of Xylanthemum Macropodum was determined using well-established chemical tests and modern spectroscopic techniques. Extracts were taken from the whole plant using methanol and the extracts were tested for phytochemicals (secondary metabolites), total phenolic content (TPC) and antioxidant activity. The phytochemical (biochemical) examination of Xylanthemum Macropodum exposed the presence of alkaloids, phenols, steroids, flavonoids, tannins, terpenoids, saponins, coumarins, carbohydrates, cardiac glycosides, reducing sugars, and quinines. TPC of crude methanolic extract (CME) of plant was determined using Folin-Ciocalteu's reagent. The TPC determined was 256mg of tannic acid Eq/g of extract. Antioxidant activities were determined spectrophotometrically using the DPPH assay and Ferric ion (Fe/sup +3/) reducing antioxidant power assay. The potency of the DPPH assay of Xylanthemum Macropodum extract was 68% for the 0.10 mg/ml concentration and the FRAP value of the extract was 3.368 mmol Fe/sup +2//g of extract. Xylanthemum Macropodum has proved to be very rich in secondary metabolites, natural phenolics and has a very potent antioxidant activity. (author)

Determination of total phenolic compound contents and antioxidant capacity of persimmon skin

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M Mohamadi

2012-05-01

Full Text Available Due to the adverse side effects of synthetic antioxidants, the search for natural and safe antioxidants has become crucial. In this study, the total phenolic compound contents and antioxidants activity of persimmon skin was investigated. The extraction was carried out by means of maceration method using ethanol and methanol solvents with ratio of 1 part persimmon skin to 5 parts of solvents. Afterwards, the total phenolic compounds and antioxidants activity was measured. According to the results, ethanolic and methanolic extracts contained 255.6 and 214.15 mg gallic acid per 100 g of persimmon skin, respectively. Moreover, ethanolic extracts showed a higher activity for scavenging free radicals compared to methanolic extracts.

COLOUR, PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF THE SLOVAK ALIBERNET RED WINE SAMPLES

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Daniel Bajčan

2015-02-01

Full Text Available Sixteen Alibernet wine samples, originated from three most important Slovak vineyard regions, were evaluated spectrophotometrically for the content of total polyphenols, content of total anthocyanins, antioxidant activity and wine colour density. The determined total polyphenol contents in observed wines ranged from 2141 to 4274 mg gallic acid per liter (average content was 3057 mg gallic acid/L and total anthocyanin contents ranged from 73.4 to 791.2 mg/L (average content was 403.4 mg/L. Determined values of antioxidant activity were within the interval 54.8 – 86.8% (average value was 74.5% and the values of wine colour density varied between 0.944 and 4.592 (average value was 2.317. The statistical evaluation of the obtained results confirmed only weak linear correlation between total polyphenol content and total anthocyanin content, however strong linear correlations between total anthocyanin content and antioxidant activity, resp. wine colour density were observed. Our results also confirmed very highly significant linear relationship between wine colour density and total polyphenol content, resp. antioxidant activity and between antioxidant activity and total phenolic content.

Concentration of phenolic acids and flavonoids in aronia melanocarpa (choke berry) juice by osmotic membrane distillation

DEFF Research Database (Denmark)

Fjerbæk Søtoft, Lene; Christensen, Knud Villy; Horn, Vibeke G

2009-01-01

melanocarpa is among the red fruits with the highest content of antioxidants [2] and has gained must interest due to the content of phenolic acids, procyanidins and polyphenolic compounds as anthocyanins [3]. In this study, osmotic membrane distillation (OMD) has been tested for the concentration of not only...... sugars, but in particular potentially bioactive components such as phenolic acids and flavonoids. OMD is carried out on 37 kg aronia juice at 30°C and the juice is concentrated from 12 wt% to 74 wt% dry matter. The juice is filtered to remove kernels, peel residues etc before concentration by OMD...

Total phenol content and antioxidant activity of water solutions of plant extracts

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Mirela Kopjar

2009-01-01

Full Text Available Water solutions of extracts were investigated for total phenol content, flavonoid content and antioxidant activity. Susceptibility to degradation of water solutions of plant extracts, under light and in the dark, during storage at room temperature was investigated in order to determine their stability prior to their application for fortification of food products. Large dispersion of total phenol (TP content in the investigated model solutions of selected extracts (olive leaves, green tea, red grape, red wine, pine bark PE 5:1, pine bark PE 95 %, resveratrol, ranging from 11.10 mg GAE/100 mL to 92.19 mg GAE/100 mL was observed. Consequently, large dispersion of total flavonoids (TF content (8.89 mg to 61.75 mg CTE/100 mL was also observed. Since phenols have been mostly responsible for antioxidant activity of extracts, in most cases, antioxidant activity followed the TP content. That was proven by estimation of correlation coefficient between the total phenol content and antioxidant activity. Correlation coefficients between investigated parameters ranged from 0.5749 to 0.9604. During storage of 5 weeks at room temperature loss of phenols and flavonoids occurred. Antioxidant activity decreased with the decrease of TP and TF content. Degradations of phenols and flavonoids were more pronounced in samples stored at light.

Phenolic content, antioxidant and antibacterial activity of selected natural sweeteners available on the Polish market.

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Grabek-Lejko, Dorota; Tomczyk-Ulanowska, Kinga

2013-01-01

Seventeen natural sweeteners available on the Polish market were screened for total phenolic content, by the Folin-Ciocalteu method, and for antioxidant activity, using the ferric reducing antioxidant power (FRAP) assay and the 2,2'-Azinobis (3-ethylbenzthiazoline-6-sulphonic acid) radical cation decolorization assay (ABTS(·+)). In addition, we analyzed antibacterial activities against Staphylococcus aureus strains: both those susceptible and those resistant to methicillin (MRSA). The results of the study showed that total phenolic content, antioxidant activity and antibacterial activity differ widely among different samples of sweeteners. Phenolic content, expressed as a gallic acid equivalent, ranged from 0 mg kg(-1) in white, refined sugar, xylitol and wheat malt syrup to 11.4 g kg(-1) in sugarcane molasses. Antioxidant activity was lowest in refined white sugar, xylitol, brown beet sugar, liquid fructose, and rape honey; it was average in spelt syrup and corn syrup, and highest in sugar cane, beet molasses, date and barley syrups. Despite the great variety of sweeteners, a strong correlation was noted between the concentration of phenolics and antioxidant properties, as determined by the ABTS(·+) method (r = 0.97) and the FRAP assay (r = 0.77). The strongest antibacterial activity was observed in sugarcane molasses, which was lethal to S. aureus strains at 2 and 4% concentrations in medium for susceptible and MRSA strains respectively. Other sweeteners kill bacteria in 6-15% solutions, whereas some did not show any antibacterial activities against S. aureus strains, even at 20% concentrations. Due to their high antioxidant and antibacterial activities, some of the tested sweeteners have potential therapeutic value as supporting agents in antibiotic therapy.

Variation of Phenolic Content in Globe Artichoke in Relation to Biological, Technical and Environmental Factors

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Sara Lombardo

2009-12-01

Full Text Available In Italy, globe artichoke production is prevailingly concentrated in the South and islands, where it provides an important contribution to the agricultural economy. In recent years, there has been a renewed interest in this crop as a promising source of polyphenols, a heterogeneous class of secondary metabolites characterized by various healthy properties well-documented in literature. The phenolic fraction, present in the different artichoke plant parts, varies widely in relation to biotic and abiotic factors. Therefore, the present study aimed at evaluating the variation of phenolic content in globe artichoke in relation to biological, technical and environmental factors. Two field-experiments were carried out in Sicily (South Italy in two representative cultivation areas, in order to examine the effects of genotype, head fraction, season conditions, planting density and arrangement on the globe artichoke phenolic concentration. Both the total polyphenols and the individual phenolic compounds detected were notably genotype- dependent. Particularly, the high level of caffeoylquinic acids (chlorogenic acid, among others and apigenin 7- O-glucuronide, reported respectively by “Violetto di Sicilia” and “Romanesco clone C3”, could be used to encourage globe artichoke fresh consumption. Total polyphenols content also resulted more abundant in specific accumulation sites within the inflorescence, such as the floral stem and receptacle, and for most of genotypes it decreased during the second year in response to the different meteorological conditions. Additionally, total polyphenols content significantly and linearly increased as plant density increased from 1.0 to 1.8 plant m-2 and it significantly increased by 13% passing from single to twin rows plant arrangement.

Variation of Phenolic Content in Globe Artichoke in Relation to Biological, Technical and Environmental Factors

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Giovanni Mauromicale

2011-02-01

Full Text Available In Italy, globe artichoke production is prevailingly concentrated in the South and islands, where it provides an important contribution to the agricultural economy. In recent years, there has been a renewed interest in this crop as a promising source of polyphenols, a heterogeneous class of secondary metabolites characterized by various healthy properties well-documented in literature. The phenolic fraction, present in the different artichoke plant parts, varies widely in relation to biotic and abiotic factors. Therefore, the present study aimed at evaluating the variation of phenolic content in globe artichoke in relation to biological, technical and environmental factors. Two field-experiments were carried out in Sicily (South Italy in two representative cultivation areas, in order to examine the effects of genotype, head fraction, season conditions, planting density and arrangement on the globe artichoke phenolic concentration. Both the total polyphenols and the individual phenolic compounds detected were notably genotype- dependent. Particularly, the high level of caffeoylquinic acids (chlorogenic acid, among others and apigenin 7- O-glucuronide, reported respectively by “Violetto di Sicilia” and “Romanesco clone C3”, could be used to encourage globe artichoke fresh consumption. Total polyphenols content also resulted more abundant in specific accumulation sites within the inflorescence, such as the floral stem and receptacle, and for most of genotypes it decreased during the second year in response to the different meteorological conditions. Additionally, total polyphenols content significantly and linearly increased as plant density increased from 1.0 to 1.8 plant m-2 and it significantly increased by 13% passing from single to twin rows plant arrangement.

Flavonoid, hesperidine, total phenolic contents and antioxidant ...

African Journals Online (AJOL)

Additionally, the antioxidant activities were also determined by ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. C. hystrix had the highest flavonoid and total phenolic contents while C. aurantifolia had the highest hesperidine content. The antioxidant activity of ...

Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses

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Thaís Gabrielle Dias

2017-01-01

Full Text Available UV-C radiation is a food preservation method aimed to extend the life of the product, inactivate microorganisms, and stimulate the synthesis of phenolic compounds. This study aimed to physicochemically characterize and evaluate the antioxidant activity and phenolic content of ‘Gala’ apples subjected to different UV-C radiation doses.The fruits were harvested, sanitized, selected and inserted into a UV-C radiation chamber, and different radiation doses were applied as follows:0 KJ m-2 (0 min., 0.68 KJ m-2 (2 minutes,2.73 KJ m-2 (4 minutes, and 4.10 KJ m-2 (6 minutes. The apples were stored for 120 days at 5 ± 1°C and analyzed after 0, 30, 60, 90, and 120 days of storage. Radiation doses had no influence on parameters, such as weight loss, firmness and Hue angle, and physicochemical aspects, such as pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio. The 4.10 KJ m-2 dose was effective and increased the phenolic content and antioxidant activity for up to 90 days while maintaining the content of vitamin C during storage.

Biodegradation of phenol, salicylic acid, benzenesulfonic acid, and iomeprol by Pseudomonas fluorescens in the capillary fringe.

Science.gov (United States)

Hack, Norman; Reinwand, Christian; Abbt-Braun, Gudrun; Horn, Harald; Frimmel, Fritz H

2015-12-01

Mass transfer and biological transformation phenomena in the capillary fringe were studied using phenol, salicylic acid, benzenesulfonic acid, and the iodinated X-ray contrast agent iomeprol as model organic compounds and the microorganism strain Pseudomonas fluorescens. Three experimental approaches were used: Batch experiments (uniform water saturation and transport by diffusion), in static columns (with a gradient of water saturation and advective transport in the capillaries) and in a flow-through cell (with a gradient of water saturation and transport by horizontal and vertical flow: 2-dimension flow-through microcosm). The reactors employed for the experiments were filled with quartz sand of defined particle size distribution (dp=200...600 μm, porosity ε=0.42). Batch experiments showed that phenol and salicylic acid have a high, whereas benzenesulfonic acid and iomeprol have a quite low potential for biodegradation under aerobic conditions and in a matrix nearly close to water saturation. Batch experiments under anoxic conditions with nitrate as electron acceptor revealed that the biodegradation of the model compounds was lower than under aerobic conditions. Nevertheless, the experiments showed that the moisture content was also responsible for an optimized transport in the liquid phase of a porous medium. Biodegradation in the capillary fringe was found to be influenced by both the moisture content and availability of the dissolved substrate, as seen in static column experiments. The gas-liquid mass transfer of oxygen also played an important role for the biological activity. In static column experiments under aerobic conditions, the highest biodegradation was found in the capillary fringe (e.g. βt/β0 (phenol)=0 after t=6 d) relative to the zone below the water table and unsaturated zone. The highest biodegradation occurred in the flow-through cell experiment where the height of the capillary fringe was largest. Copyright © 2015 Elsevier B.V. All rights

Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.

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Dorivaldo da Silva Raupp

2011-09-01

Full Text Available The antioxidant capacity of beet is associated with non-nutritive constituents, such as phenolic compounds. The purpose of this research was to evaluate the effect of two different heat-processing techniques (drying and canned on the antioxidant potential (ABTS and phenolics content of beets. A forced air circulation dehydrator was used for the drying. Drying at high temperatures (100 + 90 °C/5.6 hours; 90 °C/6 hours increased the antioxidant potential of the processed products while mild drying conditions decreased it (80 °C/6 hours; 100 + 70 °C/6 hours or had no effect on it (70 °C/7 hours; 100 + 80 °C/6 hours. For the canned products, the antioxidant potential did not differ according to the pH (4.2 to 3.8 for any of the four acids tested. Some processing methods influenced the antioxidant potential of the processed products, and this was also dependent on changes in the total phenolics content.

Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine.

Science.gov (United States)

Nadeem, Muhammad; Imran, Muhammad; Taj, Imran; Ajmal, Muhammad; Junaid, Muhammad

2017-05-31

Chia (Salvia hispanica L.) is known as power house of omega fatty acids which has great health benefits. It contains up to 78% linolenic acid (ω-3) and 18% linoleic acid (ω-6), which could be a great source of omega-3 fatty acids for functional foods. Therefore, in this study, margarines were prepared with supplementation of different concentrations of chia oil to enhance omega-3 fatty acids, antioxidant characteristics and oxidative stability of the product. Margarines were formulated from non-hydrogenated palm oil, palm kernel and butter. Margarines were supplemented with 5, 10, 15 and 20% chia oil (T 1 , T 2 , T 3 and T 4 ), respectively. Margarine without any addition of chia oil was kept as control. Margarine samples were stored at 5 °C for a period of 90 days. Physico-chemical (fat, moisture, refractive index, melting point, solid fat index, fatty acids profile, total phenolic contents, DPPH free radical scavenging activity, free fatty acids and peroxide value) and sensory characteristics were studied at the interval of 45 days. The melting point of T 1 , T 2 , T 3 and T 4 developed in current investigation were 34.2, 33.8, 33.1 and 32.5 °C, respectively. The solid fat index of control, T 1 , T 2 , T 3 and T 4 were 47.21, 22.71, 20.33, 18.12 and 16.58%, respectively. The α-linolenic acid contents in T 1 , T 2 , T 3 and T 4 were found 2.92, 5.85, 9.22, 12.29%, respectively. The concentration of eicosanoic acid in T 2 , T 3 and T 4 was 1.82, 3.52, 6.43 and 9.81%, respectively. The content of docosahexanoic acid in T 2 , T 3 and T 4 was present 1.26, 2.64, 3.49 and 5.19%, respectively. The omega-3 fatty acids were not detected in the control sample. Total phenolic contents of control, T 1 , T 2 , T 3 and T 4 samples were 0.27, 2.22, 4.15, 7.23 and 11.42 mg GAE/mL, respectively. DPPH free radical scavenging activity for control, T 1 , T 2 , T 3 and T 4 was noted 65.8, 5.37, 17.82, 24.95, 45.42 and 62.8%, respectively. Chlorogenic acid, caffeic acid

Total phenolics and total flavonoids in selected Indian medicinal plants.

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Sulaiman, C T; Balachandran, Indira

2012-05-01

Plant phenolics and flavonoids have a powerful biological activity, which outlines the necessity of their determination. The phenolics and flavonoids content of 20 medicinal plants were determined in the present investigation. The phenolic content was determined by using Folin-Ciocalteu assay. The total flavonoids were measured spectrophotometrically by using the aluminium chloride colorimetric assay. The results showed that the family Mimosaceae is the richest source of phenolics, (Acacia nilotica: 80.63 mg gallic acid equivalents, Acacia catechu 78.12 mg gallic acid equivalents, Albizia lebbeck 66.23 mg gallic acid equivalents). The highest total flavonoid content was revealed in Senna tora which belongs to the family Caesalpiniaceae. The present study also shows the ratio of flavonoids to the phenolics in each sample for their specificity.

Total phenolic and flavonoid contents and biological activities of Cachrys cristata DC. extracts

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Matejić Jelena S.

2014-01-01

Full Text Available The total phenolic/flavonoid contents and antioxidant potential of the methanol, ethyl-acetate, acetone and water extracts obtained from the aerial parts and fruits of Cachrys cristata DC.(Apiaceae were compared. The total phenolic contents of the tested extracts were determined using Folin-Ciocalteu’s reagent. The amounts per g of dry plant extract of gallic acid (GA and quercetin (Qu ranged between 22.60-166.97 mg, and 8.91-46.02 mg, respectively. The antioxidant activity, expressed as IC50, ranged from 1.784-17.621 mg/mL and from 1.01-3.42 mg L(+-ascorbic acid (Vitamin C/g when tested with 2,2-diphenyl-1-picrylhydrazyl (DPPH and ABTS, respectively. The antimicrobial activity of the extracts was investigated by the microwell dilution assay, for the most common human gastrointestinal pathogenic bacterial strains: Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 9027, Salmonella enteritidis ATCC 13076, Bacillus cereus ATCC 10876, Listeria monocytogenes ATCC15313, Staphylococcus aureus ATCC 25923 and yeast Candida albicans ATCC 10231. The results indicate that C. cristata can be regarded as a potential source of antioxidant and antimicrobial agents. [Projekat Ministarstva nauke Republike Srbije, br. 173029

Total antioxidant capacity, total phenolic content and mineral elements in the fruit peel of Myrciaria cauliflora

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Clináscia Rodrigues Rocha Araújo

2013-12-01

Full Text Available The in vitro antioxidant capacity, total phenolic content and mineral elements of the fruit peel of Myrciaria cauliflora were investigated. The antioxidant capacity was analyzed by the diphenylpicrylhydrazyl (DPPH, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS, ferric reducing antioxidant power (FRAP and β-carotene methods. The assays based on the DPPH (EC50 = 3.18 g sample/g DPPH, ABTS•+ (1017 μmol Trolox/g sample, FRAP (1676 µM Fe2SO4/g sample and β-carotene/linoleic acid (70% of oxidation inhibition methods indicated a high antioxidant capacity of the fruit peel extract of the plant. The Folin-Denis method was more efficient in determining the total phenolic compound contents in the different solvents than the Folin-Ciocalteu one. Extractions made with 4:1 methanol-water, 4:1 ethanol-water, 3:2 ethanol-water and 3:2 acetone-water solutions using the Folin-Denis method exhibited high contents of phenolic compounds (18.95, 14.06, 12.93 and 11.99 mg GAE/g, respectively. Potassium was the major element found in the fruit peel, followed by phosphorus, calcium, magnesium and iron, in that order. As a result, the fruit peel of M. cauliflora can be considered as an important source of natural antioxidants and essential elements of easy access for the population and for application in the food industry.

Phenolic aminocarboxylic acids as gallium-binding radiopharmaceuticals

International Nuclear Information System (INIS)

Hunt, F.C.

1984-01-01

The phenolic aminocarboxylic acids ethylenediamine di [o-hydroxyphenylacetic acid] (EDDHA) and N,N'-bis [2-hydroxybenzyl] ethylenediamine N,N'-diacetic acid (HBED) form gallium complexes having high stability constants which enable them to resist exchange of gallium with plasma transferrin. 67 Ga complexes were synthesized with these ligands, placing substituent groups in the phenolic ring to direct excretion via the renal or hepatobiliary route. The amount of 67 Ga-Br-EDDHA excreted via the hepatobiliary route was comparable with that of some of the sup(99m)Tc agents. Excretion of 67 Ga-Br-HBED was similar but with delayed transit from the liver. 67 Ga COOH-EDDHA was excreted exclusively via the renal route. These findings provide a basis for developing new 67 Ga or 68 Ga radiopharmaceuticals, the latter for use in positron emission tomography, using these phenolic aminocarboxylates. (orig.) [de

Phenolic aminocarboxylic acids as gallium-binding radiopharmaceuticals.

Science.gov (United States)

Hunt, F C

1984-06-01

The phenolic aminocarboxylic acids ethylenediamine di [o-hydroxyphenylacetic acid] (EDDHA) and N,N'-bis [2-hydroxybenzyl] ethylenediamine N,N'-diacetic acid (HBED) form gallium complexes having high stability constants which enable them to resist exchange of gallium with plasma transferrin. 67Ga complexes were synthesized with these ligands, placing substituent groups in the phenolic ring to direct excretion via the renal or hepatobiliary route. The amount of 67Ga-Br-EDDHA excreted via the hepatobiliary route was comparable with that of some of the 99mTc agents. Excretion of 67Ga-Br-HBED was similar but with delayed transit from the liver. 67Ga COOH-EDDHA was excreted exclusively via the renal route. These findings provide a basis for developing new 67Ga or 68Ga radiopharmaceuticals, the latter for use in positron emission tomography, using these phenolic aminocarboxylates.

Phenolation of vegetable oils

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ZORAN S. PETROVIĆ

2011-04-01

Full Text Available Novel bio-based compounds containing phenols suitable for the syn­thesis of polyurethanes were prepared. The direct alkylation of phenols with different vegetable oils in the presence of superacids (HBF4, triflic acid as ca­talysts was studied. The reaction kinetics was followed by monitoring the de­crease of the double bond content (iodine value with time. In order to under­stand the mechanism of the reaction, phenol was alkylated with model com­pounds. The model compounds containing one internal double bond were 9-oc­tadecene and methyl oleate and those with three double bonds were triolein and high oleic safflower oil (82 % oleic acid. It was shown that the best structures for phenol alkylation are fatty acids with only one double bond (oleic acid. Fatty acids with two double bonds (linoleic acid and three double bonds (lino­lenic acid lead to polymerized oils by a Diels–Alder reaction, and to a lesser extent to phenol alkylated products. The reaction product of direct alkylation of phenol with vegetable oils is a complex mixture of phenol alkylated with poly­merized oil (30–60 %, phenyl esters formed by transesterification of phenol with triglyceride ester bonds (<10 % and unreacted oil (30 %. The phenolated vegetable oils are new aromatic–aliphatic bio-based raw materials suitable for the preparation of polyols (by propoxylation, ethoxylation, Mannich reactions for the preparation of polyurethanes, as intermediates for phenolic resins or as bio-based antioxidants.

Optimization of Ultrasound-Assisted Extraction of Crude Oil from Winter Melon (Benincasa hispida Seed Using Response Surface Methodology and Evaluation of Its Antioxidant Activity, Total Phenolic Content and Fatty Acid Composition

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Md. Zaidul Islam Sarker

2012-10-01

Full Text Available In the present study, ultrasound-assisted extraction of crude oil from winter melon seeds was investigated through response surface methodology (RSM. Process variables were power level (25–75%, temperature (45–55 °C and sonication time (20–40 min. It was found that all process variables have significant (p < 0.05 effects on the response variable. A central composite design (CCD was used to determine the optimum process conditions. Optimal conditions were identified as 65% power level, 52 °C temperature and 36 min sonication time for maximum crude yield (108.62 mg-extract/g-dried matter. The antioxidant activity, total phenolic content and fatty acid composition of extract obtained under optimized conditions were determined and compared with those of oil obtained by the Soxhlet method. It was found that crude extract yield (CEY of ultrasound-assisted extraction was lower than that of the Soxhlet method, whereas antioxidant activity and total phenolic content of the extract obtained by ultrasound-assisted extraction were clearly higher than those of the Soxhlet extract. Furthermore, both extracts were rich in unsaturated fatty acids. The major fatty acids of the both extracts were linoleic acid and oleic acid.

Phytochemistry, antioxidant capacity, total phenolic content and anti-inflammatory activity of Hibiscus sabdariffa leaves.

Science.gov (United States)

Zhen, Jing; Villani, Thomas S; Guo, Yue; Qi, Yadong; Chin, Kit; Pan, Min-Hsiung; Ho, Chi-Tang; Simon, James E; Wu, Qingli

2016-01-01

A liquid chromatography-mass spectrometry method was developed for the simultaneous separation, and determination of natural compounds including phenolic acids and flavonoids in the leaves of Hibiscus sabdariffa. By analyzing the UV and MS data, and comparison with authenticated standards, 10 polyphenols including neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, quercetin, kaempferol and their glycosides were identified together with 5-(hydroxymethyl)furfural. Major constituents in the leaves of 25 different populations from worldwide accessions were quantified and compared with each other. The total phenolic content of each accession was determined using Folin-Ciocalteu assay, ranging from 18.98 ± 2.7 to 29.9 ± 0.5 mg GAE/g. Their in vitro antioxidant activities were measured by ABTS radical cation decolorization assay, varying from 17.5 to 152.5 ± 18.8 μmol Trolox/g. After the treatment of H. sabdariffa leaf extract, the reduction of LPS-induced NO production dose-dependently in RAW 264.7 cell indicates the extract's potential anti-inflammatory activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Phytochemical screening, total phenolic, total flavonoids contents and antioxidant activity of cinchona ledgeriana leaves ethanol extract

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Sundowo, Andini; Artanti, Nina; Hanafi, M.; Minarti, Primahana, Gian

2017-11-01

C ledgeriana is a medicinal plant that contains alkaloids, especially on the barks for commercial production of quinine as antimalarial. The main alkaloids in this plant are cinchonine, cinchonidine, quinine and quinidine. Besides for antiamalarial this plant is also commonly used to treat whooping cough, influenza and dysentery. Compare to other medicinal plants, nowadays only very few studies were conducted in Cinchona species. Our current study aims to determine the content of phytochemical, total phenol and total flavonoids from C. ledgeriana leaves 70% ethanol extract. The extraction was performed by maceration method using 70% ethanol solvent and then fractionated into hexane, ethylacetate and butanol. Phytochemical screening was performed to determine the content of alkaloids, flavonoids, terpenoids, tannins and saponins. Total phenol and flavonoid contents of the extract were determined by Folin-Ciocalteu and alumunium chloride colorimetric methods using gallic acid and quercetin as standards. The antioxidant activity was determined by using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The results of phytochemical screening showed that the 70% ethanol extract of C. ledgeriana leaves contained alkaloids, flavonoids, terpenoids, tannins and saponins. The total phenol and total flavonoids analysis showed that ethyl acetate fraction had the highest total phenol (40.23%) and total flavonoids (65.34%).

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

OpenAIRE

Cabrita, M.J.; Barrocas Dias, C.; Costa Freitas, A.M.

2011-01-01

Phenolic acids (gallic, vanillic, syringic and ellagic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic derivatives (furfural, 5-methylfurfural and 5-hydroxymethylfurfural) were quantified in commercial American and French oak chips. Chips with different sizes and toast degrees were used. Compounds were extracted directly from the wood samples in order to determine possible differences among woods as well as toast degree. Likewise, the compo...

Measurement of total phenolic content and antioxidant activity of aerial parts of medicinal plant Coronopus didymus.

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Noreen, Hafiza; Semmar, Nabil; Farman, Muhammad; McCullagh, James S O

2017-08-01

To evaluate the total phenolic content and compare the antioxidant activity of various solvent extracts and fractions from the aerial parts of Coronopus didymus through various assays. Total phenolic content was determined using the Folin-Ciocalteu assay and the in vitro antioxidant activity of a number of different extracts was investigated in a dose-dependent manner with three different methods: the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays. A flavone was isolated from the most active ethanolic extract with high antioxidant activity using size exclusion chromatography. IC 50 values were calculated for the DPPH and ABTS methods. The FRAP activity was assessed in terms of μM Fe (II) equivalent. The phenolic content was found to be highest in the ethanol extract (CDA Et; 47.8 mM GAE) and the lowest in the dichloromethane extract (CDA DCM; 3.13 mM GAE). The ethanol extract showed high radical scavenging activity towards DPPH and ABTS radicals with IC 50 values of (7.80 × 10 2 ) and (4.32 × 10 2 ) μg/mL, respectively. The most active ethanol extract had a FRAP value of 1921.7 μM Fe (II) equivalent. The isolated flavone F10C (5,7,4'-trihydroxy-3'-methoxy flavone) was far more effective for scavenging free radicals in the DPPH and ABTS assays with IC 50 of 43.8 and 0.08 μg/mL, than the standard trolox, with IC 50 values of 97.5 and 21.1 μg/mL, respectively. In addition, the flavone F10C and the standard ascorbic acid had FRAP values of 1621.7 and 16 038.0 μM Fe (II) equivalents, respectively. The total phenolic content of extracts in decreasing order is ethanol extract (CDA Et) > acetone extract (CDA ACE) > phenolic extract (CDA MW) > n-hexane extract (CDA nHX)> chloroform extract (CDA CHL) > dichloromethane extract (CDA DCM). The ordering of extracts in terms of antioxidant activity from highest to lowest is CDA Et

Phenolic aminocarboxylic acids as gallium-binding radiopharmaceuticals

Energy Technology Data Exchange (ETDEWEB)

Hunt, F.C.

1984-06-01

The phenolic aminocarboxylic acids ethylenediamine di (o-hydroxyphenylacetic acid) (EDDHA) and N,N'-bis (2-hydroxybenzyl) ethylenediamine N,N'-diacetic acid (HBED) form gallium complexes having high stability constants which enable them to resist exchange of gallium with plasma transferrin. /sup 67/Ga complexes were synthesized with these ligands, placing substituent groups in the phenolic ring to direct excretion via the renal or hepatobiliary route. The amount of /sup 67/Ga-Br-EDDHA excreted via the hepatobiliary route was comparable with that of some of the sup(99m)Tc agents. Excretion of /sup 67/Ga-Br-HBED was similar but with delayed transit from the liver. /sup 67/Ga COOH-EDDHA was excreted exclusively via the renal route. These findings provide a basis for developing new /sup 67/Ga or /sup 68/Ga radiopharmaceuticals, the latter for use in positron emission tomography, using these phenolic aminocarboxylates.

[Exploration on feasibility of introducing bioassay method into quality evaluation of Chinese herbal medicines by studying on the correlation between antioxidant activity of Prunella vulgaris and its total phenolic acids content for example].

Science.gov (United States)

Feng, Wei-Hong; Li, Chun; Xin, Wei-Mei; Lin, Li-Mei; Xia, Bo-Hou; Rong, Li-Xin; Yang, Li-Xin; Yi, Hong; Zhang, Yong-Xin; Chen, Liang-Mian; Wang, Zhi-Min

2016-07-01

This paper aims to investigate the correlation between the antioxidant activity of Prunella vulgaris and its total phenolic acids content by measuring the antioxidant activity of different sources and different organs of P. vulgaris and the total contents of protocatechuic acid, protocatechuic aldehyde, caffeic acid, salviaflaside and rosmarinic acid in these samples. Using the 50% methanol extract of P. vulgaris samples as the research object, DPPH method and HPLC method were used respectively to determine the antioxidant activities and the total contents of the above-mentioned five analytes in P. vulgaris samples. 0.5 mL of 50% methanol extract of P. vulgaris reacts with 0.1 mmol•L⁻¹ DPPH ethanol solution for 60 min, then the absorbance of the reaction solution was measured at 517 nm, scavenging rate and IC₅₀ values were calculated by the absorbance and the sample concentration for evaluating the antioxidant activity. HPLC analysis was made on a C₁₈ Epic column, with acetonitrile-0.1% formic acid aqueous solution as mobile phase (gradient elution), and the detection wavelength was set at 280 nm. The correlation between the antioxidant capacity of different habitats and different organs of P. vulgaris and the total contents of five kinds of phenolic acids was analyzed by partial least squares method. The reaction dose-response range of 50% methanol extract of P. vulgaris with 0.1 mmol•L⁻¹ DPPH ethanol solution was 0.300-1.65 g•L⁻¹. When the quantities of potocatechuic acid, protocatechuic aldehyde, caffeic acid, salviaflaside and rosmarinic acid were respectively in 0.007 84-0.980, 0.011 5-1.44, 0.008 64-1.08, 0.080 0-1.00 and 0.079 8-0.998 μg range, their quantities were in good linear relationship with the corresponding peak areas. The average recovery of 5 components were 97.76%, 96.88%, 100.3%, 102.1%, 104.5%, with RSD of 1.8%, 1.6%, 1.7%, 1.6% and 1.7%, respectively. In a certain range of crude drug quantity, the antioxidant activity

Colour, phenolic content and antioxidant activity of grape juice

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Vívian Maria Burin

2010-12-01

Full Text Available Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566 between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.

The Antioxidant Capacities and Total Phenolic Contents of Some Medicinal Plants in Iran

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Ali Mirzaei

2011-12-01

Full Text Available Background & Objectives: Free radicals are highly reactive molecules may cause great damage to cell membranes and DNA and Result in inducing oxidation DNA mutations leading to cancer, degenerative, and other diseases. Plant antioxidant derived may be preventive of free radical damages. Methods & Materials: The Stems and flower sample of plants air-dried, finely ground and were extracted by ethanol: water (70:30 for 48 h. Extracts were filtered and dried under vacuum. The antioxidant activity of five ethanolic extract of medicinal plants (Descurainia Sophia, Plantago major, Trachyspermum copticum L, Coriandrum sativum and Trigonella foenum-graecum from Iran were analysed by five different methods [1,1-diphenyl-2-picrylhydrazyl (DPPH radical, 2,2,azinobis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS radical cation, Ferric-reducing antioxidant power assay (FRAP, phosphomolybdenum (PMB and reducing power (RP]. In addition, for determination of antioxidant components total phenolic content was also analyzed. Results: The total phenolic content of medicinal plant ranges from 74 to 154.3 mg Gallic acid/g extract as measured by the Folin–Ciocalteau method. Values of DPPH varied from 15.5 to 19.6 µmol trolex/g. FRAP ranged from 124.2 to 753 µmol of Fe(II/g extract. Antioxidant activity of the Plantago major was always higher compared to the other plants extracts values of total phenols content and antioxidant capacity by DPPH, ABTS, FRAP, (154.33 mg GAE/g, 1856 µmol trolox, 750 µmol trolox and 1169 µmol of Fe(II/g, extract respectively. The range of total antioxidant activity by phosphomolybdenum method was 513.3 to 870 µmol trolox/g. The reducing ability of the tested extracts was between 0.31-1.26. Plantago majorwas also highest activity in both tests. Conclusion: This study clearly demonstrated that Plantago major crude extract exhibit significant antioxidant activity.

Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties.

Science.gov (United States)

Sumczynski, Daniela; Kotásková, Eva; Družbíková, Helena; Mlček, Jiří

2016-11-15

Black and red rices (Oryza sativa L.) were analysed for total flavonoids and phenolics and the HPLC profile including both free and bound phenolic fractions. Moreover, antioxidant activity and in vitro digestibility was determined. Content of flavonoids and polyphenols as well as antioxidant activity was higher in free phenolic fractions. Bound flavonoids in black rices were not significant contributors to antioxidant activity. The main free phenolics in black rices were ferulic, protocatechuic and trans-p-coumaric acids, while the major free phenolics in red rices were catechin, protocatechuic and caffeic acids. The main bound phenolics in black rices were ferulic and vanillic acids and quercetin, in red rice types, they were ferulic, syringic, trans-p-coumaric acids and quercetin. Newly, the presence of m-coumaric acid in red rices was detected. Steam cooked rices showed very high levels of organic matter digestibility, whereas red rices were significantly more digestible than black rices (p<0.05). Copyright © 2016 Elsevier Ltd. All rights reserved.

Behavior of phenolic substances in the decaying process of plants. V. Elution of heavy metals with phenolic acids from soil

Energy Technology Data Exchange (ETDEWEB)

Shindo, H; Kuwatsuka, S

1977-01-01

The relationship between the elution of heavy metals with phenolic substances and the chemical structure of phenolic substances, as well as the interaction between phenolic substances and metals were studied using batch and column methods. The elution of 3 metals (Fe, Al and Mn) with 4 phenolic acids (rho-hydroxybenzoic, salicylic, ..cap alpha..-resorcylic, and protocatechuic acids) and phthalic acid were investigated using 3 different soils. The results are as follows: (1) The elution of heavy metals was largely influenced by the chemical structures of the phenolic acids. Protocatechuic, salicylic, and phthalic acids which had different chelating sites easily extracted iron, aluminum, and manganese from the soils. Hydroxybenzoic and ..cap alpha..-resorcylic acids which had no chelating sites contributed little to the elution process. (2) In many cases protocatechuic acid showed a stronger affinity to iron than to aluminum, but salicylic acid showed the opposite trend. The affinity of phthalic acid to metals was much less than that of both phenolic acids. (3) The elution of heavy metals was also influenced by the soil pH. The amounts of heavy metals eluted with protocatechuic acid increased as the soil pH increased. The amounts eluted with salicylic and phthalic acids increased as the soil pH decreased. (4) The results suggested that chelating phenolics such as protocatechuic and salicylic acids, which were exuded from plant residues or produced during the decaying process of plant residues, eluted heavy metals such as iron, aluminum and manganese from soil particles and accelerated the downward movement of these metal ions.

Manipulation of Contents of Nitrate, Phenolic Acids, Chlorophylls, and Carotenoids in Lettuce (Lactuca sativa L.) via Contrasting Responses to Nitrogen Fertilizer When Grown in a Controlled Environment.

Science.gov (United States)

Qadir, Othman; Siervo, Mario; Seal, Chris J; Brandt, Kirsten

2017-11-22

This study aimed to use different nitrogen fertilizer regimes to produce Butterhead lettuce with such large differences in nitrate content that they could be used as treatment and placebo to study the effect of inorganic nitrate on human health. Plants were grown under controlled conditions at 27/23 °C day/night with a relatively low photosynthetically active radiation (PAR) of 150 μmol m -2 s -1 for 14 h day -1 and nitrogen supplies ranging from 26 to 154 ppm of N as ammonium nitrate in the fertigation solution. This resulted in contrasting high (∼1078 mg nitrate 100 g -1 FW) or low (∼6 mg 100 g -1 ) nitrate contents in the leaves. Contents of carotenoids and chlorophylls in fresh weight did not differ significantly between the highest and the lowest N-supply levels. However, increased nitrogen supply reduced contents of phenolic compounds from 154 to 22 mg 100 g -1 FW, dry matter content from 8.9% to 4.6%, and fresh weight per plant from 108.52 to 47.57 g/plant FW (all P < 0.001). Thus, while fertilizer treatments can provide lettuce with substantially different nitrate contents, maintaining similar pigment contents (color), they also strongly influence the contents of phenolic acids and flavones.

Interaction of milk whey protein with common phenolic acids

Science.gov (United States)

Zhang, Hao; Yu, Dandan; Sun, Jing; Guo, Huiyuan; Ding, Qingbo; Liu, Ruihai; Ren, Fazheng

2014-01-01

Phenolics-rich foods such as fruit juices and coffee are often consumed with milk. In this study, the interactions of α-lactalbumin and β-lactoglobulin with the phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, and coumalic acid) were examined. Fluorescence, CD, and FTIR spectroscopies were used to analyze the binding modes, binding constants, and the effects of complexation on the conformation of whey protein. The results showed that binding constants of each whey protein-phenolic acid interaction ranged from 4 × 105 to 7 × 106 M-n and the number of binding sites n ranged from 1.28 ± 0.13 to 1.54 ± 0.34. Because of these interactions, the conformation of whey protein was altered, with a significant reduction in the amount of α-helix and an increase in the amounts of β-sheet and turn structures.

Phenolic acids, hydrolyzable tannins, and antioxidant activity of geopropolis from the stingless bee Melipona fasciculata Smith.

Science.gov (United States)

Dutra, Richard Pereira; Abreu, Bruno Vinicius de Barros; Cunha, Mayara Soares; Batista, Marisa Cristina Aranha; Torres, Luce Maria Brandão; Nascimento, Flavia Raquel Fernandes; Ribeiro, Maria Nilce Sousa; Guerra, Rosane Nassar Meireles

2014-03-26

Geopropolis is a mixture of plant resins, waxes, and soil produced by the stingless bee Melipona fasciculata Smith. This paper describes the antioxidant activity and chemical composition of geopropolis produced by M. fasciculata. The total phenolic content determined with the Folin-Ciocalteu reagent was highest in the ethyl acetate fraction and hydroalcoholic extract. Antioxidant activity was assayed by the in vitro DPPH, ABTS, and FRAP assays. The hydroalcoholic extract and fractions of geopropolis, except for the hexane fraction, exhibited antioxidant activity against DPPH, ABTS, and FRAP. The phenolic compounds were identified by HPLC-DAD-MS on the basis of the evaluation of their UV-vis absorption maxima (λmax) and mass spectral analysis. Eleven compounds belonging to the classes of phenolic acids and hydrolyzable tannins (gallotannins and ellagitannins) were tentatively identified. These compounds are responsible for the antioxidant activity and high phenolic content of geopropolis produced by M. fasciculata.

Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination.

Science.gov (United States)

Chen, Zhijie; Yu, Lilei; Wang, Xinkun; Gu, Zhenxin; Beta, Trust

2016-03-01

Canaryseed is an important cereal crop in western Canada. The changes of the total phenolic content (TPC), antioxidant activities, phenolic acid profiles (free and bound) of canaryseed during germination were investigated in the present study. The growth properties also were investigated. Fresh weight, shoot length and root length increased, whereas dry mass of canaryseed decreased during germination. A 22.3% loss of dry matter was observed at 120h of germination. The total phenolic content and antioxidant activities of free and bound extracts showed a general trend of germinated seeds>raw seeds>soaked seeds. Free, bound and total phenolic content significantly increased 1042%, 120% and 741% at the end of germination as compared to raw seeds (pphenolic content and antioxidant activities. TPC and ORAC values showed the highest correlation (r=0.9984). Six phenolic acids in free phenolic extracts and seven phenolic acids in bound phenolic extracts were detected, respectively. Bound ferulic acid, the dominant phenolic acid in canaryseed, significantly increased during germination (p<0.05). Study showed that germination provided a new approach to further develop canaryseed as a functional food for human consumption. Copyright © 2015 Elsevier Ltd. All rights reserved.

Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds.

Science.gov (United States)

Xu, Lei; Wang, Pei; Ali, Barkat; Yang, Na; Chen, Yisheng; Wu, Fengfeng; Xu, Xueming

2017-09-01

Over the years, germinated adlay products have been used as both food source and folk medicine. This study investigated the changes of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and phenolic acid profiles of adlay seed during germination. Results revealed that phenolic compounds and antioxidant activities varied with the germination stages. Germination significantly increased the free form phenolic and flavonoid contents by 112.5% and 168.3%, respectively. However, both of the bound form phenolic and flavonoid contents significantly decreased after germination. Phenolic acid compositions were quantified via HPLC analysis, and the levels of vanillic, p-coumaric, caffeic, hydroxybenzoic and protocatechuic acids in the free phenolic extracts were found to be significantly increased. The improvement of the free and total phenolic and flavonoid contents by the germination process led to a significant enhancement of the antioxidant activities (evaluated by the ABTS, FRAP and ORAC assays). The TPC showed the highest correlation with ORAC values (r = 0.9979). Germinated adlay had higher free and total phenolic and flavonoid contents, and antioxidant activities than ungerminated adlay. This study indicates that germinated adlay could be a promising functional food, more suitable for human consumption. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Weather variability influences color and phenolic content of pigmented baby leaf lettuces throughout the season.

Science.gov (United States)

Marin, Alicia; Ferreres, Federico; Barberá, Gonzalo G; Gil, María I

2015-02-18

The lack of consistency in homogeneous color throughout the season of pigmented baby leaf lettuce is a problem for growers because of the rejection of the product and consequently the economic loss. Changes in color as well as individual and total phenolic composition and content as a response to the climatic variables were studied following the analysis of three pigmented baby leaf lettuces over 16 consecutive weeks from February to May, which corresponded to the most important production season in winter in Europe. Color and phenolic content were significantly (P ≤ 0.001) affected by cultivar, harvest week, and climatic variables that occurred in the last week before harvest. Radiation and temperature showed positive correlations with the content of phenolic acids and flavonoids that increased in all three cultivars as the season progressed. Cyanidin-3-O-(6''-O-malonyl)-glucoside content showed positive correlations with temperature and radiation but only in Batavia cultivars whereas in red oak leaf the correlation was with cold temperatures. Regarding hue angle, a positive correlation was shown with the number of hours at temperatures lower than 7 °C. A relationship between hue angle and the content of anthocyanins was not possible to establish. These results suggest that the colorimetric measurement of color cannot be used as a good indicator of anthocyanin accumulation because other pigments such as chlorophylls and carotenoids may contribute as well to the leaf color of pigmented lettuce. This study provides information about the impact of genotype and environment interactions on the biosynthesis of phenolic compounds to explain the variability in the leaf color and product appearance.

Phenolic compounds participating in mulberry juice sediment formation during storage.

Science.gov (United States)

Zou, Bo; Xu, Yu-Juan; Wu, Ji-Jun; Yu, Yuan-Shan; Xiao, Geng-Sheng

The stability of clarified juice is of great importance in the beverage industry and to consumers. Phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage. Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector (HPLC-PDA) and HPLC coupled with quadrupole-time of flight mass spectrometric (HPLC-QTOF-MS/MS) techniques. There was an increase in the amount of sediment formed over the period of study. Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased. Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively. A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased. Anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage. These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.

Phenolic acids potentiate colistin-mediated killing of Acinetobacter baumannii by inducing redox imbalance.

Science.gov (United States)

Ajiboye, Taofeek O; Skiebe, Evelyn; Wilharm, Gottfried

2018-05-01

Phenolic acids with catechol groups are good prooxidants because of their low redox potential. In this study, we provided data showing that phenolic acids, caffeic acid, gallic acid and protocatechuic acid, enhanced colistin-mediated bacterial death by inducing redox imbalance. The minimum inhibitory concentrations of these phenolic acids against Acinetobacter baumannii AB5075 were considerably lowered for ΔsodB and ΔkatG mutants. Checkerboard assay shows synergistic interactions between colistin and phenolic acids. The phenolic acids exacerbated colistin-induced oxidative stress in A. baumannii AB5075 through increased superoxide anion generation, NAD + /NADH and ADP/ATP ratio. In parallel, the level of reduced glutathione was significantly lowered. We conclude that phenolic acids potentiate colistin-induced oxidative stress in A. baumannii AB5075 by increasing ROS generation, energy metabolism and electron transport chain activity with a concomitant decrease in glutathione. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

Intestinal release and uptake of phenolic antioxidant diferulic acids

DEFF Research Database (Denmark)

Andreasen, Mette Findal; Kroon, P A; Williamson, G

2001-01-01

Diferulic acids are potent antioxidants and are abundant structural components of plant cell walls, especially in cereal brans. As such, they are part of many human and animal diets and may contribute to the beneficial effect of cereal brans on health. However, these phenolics are ester-linked to......Diferulic acids are potent antioxidants and are abundant structural components of plant cell walls, especially in cereal brans. As such, they are part of many human and animal diets and may contribute to the beneficial effect of cereal brans on health. However, these phenolics are ester...... system. Our results suggest that the phenolic antioxidant diferulic acids are bioavailable. Udgivelsesdato: 2001-Aug-1...

Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidase.

Science.gov (United States)

Lin, Lianzhu; Yang, Qingyun; Zhao, Kun; Zhao, Mouming

2018-07-01

Adlay bran free phenolic extract has been previously demonstrated to possess potent xanthine oxidase (XOD) inhibitory activity. The aims of this study were to characterize the free phenolic profile of adlay bran and investigate the structure-activity relationship, underlying mechanism and interaction of phenolic acids as XOD inhibitors. A total of twenty phenolics including ten phenolic acids, two coumarins, two phenolic aldedhyes and six flavonoids were identified in a phenolic compound-guided separation by UPLC-QTOF-MS/MS. Adlay bran free phenolic extract possessed strong XOD inhibitory activity related to hydroxycinnamic acids with methoxyl groups. The hydrogen bonding and hydrophobic interactions were the main forces in the binding of adlay phenolics to XOD. Sinapic acid, identified in adlay bran for the first time, possessed strong XOD inhibitory activity in a mixed non-competitive manner, and synergistic effects with other adlay phenolic acids at low concentrations, and would be a promising agent for preventing and treating hyperuricemia. Copyright © 2018. Published by Elsevier Ltd.

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

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A. Debebe

2016-02-01

Full Text Available The aim of this study was to determine the total contents of phenolics, tannins and flavonoids and antioxidant capacity and their relationships in traditional Ethiopian alcoholic beverages. They have been determined utilizing Folin–Ciocalteu assay, aluminum chloride precipitating agent and 2,2-diphenyl-1-picrylhydrazyl (DPPH assay, respectively. The most widely consumed beverages and which have many varieties were selected for this study. These are gesho fermented and non-gesho beverages tella, tej, borde, keribo, birz, korefe and areke. The total phenolic content obtained in gallic acid equivalent (GAE μg mL-1 was: areke (0.2–0.62, tella (10.1–19.1, tej (5.8–9.5, keribo (10.4–14.9, birz (10.5–12.2, korefe (9.2–10.7 and borde (8.4–10.6. The majority of phenolic compounds in the alcoholic beverages are non-tannic and non-flavonoid compounds. The antioxidant capacity obtained in ascorbic acid equivalent (AAE μg mL-1 was: areke (-0.28–284, tella (31.6–201, tej (1.73–73.7, keribo (39.21–90.11, birz (41.95–63.08, korefe (58.25–96.45 and borde (180–217. The variation in the antioxidant activity among the beverages is due to the types and amount of ingredients used, disparity in the preparation process and the types of phenolic compounds found. The relationship between total phenolics and antioxidant activities was investigated using Pearson correlation at 95% confidence level. The results obtained indicate that the non-gesho fermented beverages such as keribo (-0.714, birz (-0.686 and borde (-0.212 have negative antioxidant correlation with the total phenolic, whereas, fermented beverages with gesho such as tella (0.539, tej (0.385 and korefe (0.557 have positive correlations. Areke has an overall positive correlation (0.609, but, the cereal areke which does not have medicinal plants has negative correlation. DOI: http://dx.doi.org/10.4314/bcse.v30i1.3

Comparative analysis of bioactive phenolic compounds composition from 26 medicinal plants

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Oksana Sytar

2018-05-01

Full Text Available Bioactive phenolic compounds are powerful antioxidants in traditionally used medicinal and industrial crop plants and have attracted increased interest in the last years in their application and role in non-destructive methodology for pre-screening analysis of some stress factors. In this study the qualitative target was linked with future possible applications of received data for improving non-destructive methodology as well as for improving existing knowledge regarding antioxidant content in some plant species. Comparative analysis of total phenolics, flavonoid contents, phenolic acid composition, and antioxidant activity in known east central Europe medicinal and industrial crop plants of 26 species of families Asteraceae, Rosaceae and Lamiaceae was done. Among the investigated leaf extracts the highest total phenolic, total flavonoid contents and antioxidant activity have been seen for Stachys byzantine L. (Lamiaceae, Calendula officinalis L. (Asteraceae and for Potentilla recta L. (Rosaceae. The highest syringic acid content has been found in the leaf extracts of plant family Asteraceae – in the range from 0.782 to 5.078 mg g−1 DW. The representative’s family Rosaceae has a higher content of p-anisic acid in the range 0.334–3.442 mg g−1DW compared to the leaf extracts of families Lamiaceae and Asteraceae. The comparative study showed significant differences of content of phenolic acids in the leaf extracts of different representative’s families Rosaceae, Asteraceae and Lamiaceae. We suggest that the presence of some phenolic acids can be used as a possible marker for family botanical specifications of representative families Asteraceae and Rosaceae. It was supposed that some pharmacological effects can be connected with the analyzed data. Keywords: Phenolic compounds, Flavonoids, Phenolic acids, Antioxidant activity, Asteraceae, Rosaceae, Lamiaceae

Total phenols, flavonoids, anthocyanins, ascorbic acid contents and ...

African Journals Online (AJOL)

mmpa

2014-03-05

Mar 5, 2014 ... for Rhamnus kurdica Boiss in flowering were evaluated in this work. The polar extraction of ... INTRODUCTION. Antioxidant activity is essential for life, to counteract the strongly ... balance (Erkan et al., 2011). Phenolic ... were procured from Sigma-Aldrich Chemie (Steinheim, Germany). Analytical grade ...

The content changes of selected phenolic compounds during processing of medicinal plants

OpenAIRE

GROŠAFTOVÁ, Blanka

2007-01-01

This work was aimed to the problem of change of the content of selected phenolic substances during treatment and storage of medical plants. Flavonoids represent small, but very important group of phenolic compounds. The biggest attention was paid to quercetin and rutine.Content of phenolic substances was determined by method of micellar electrokinetic capillary chromatography (MECC) in case of 6 medicinal plants usually used in traditional and modern medicine.

Variations in fatty acid composition, glucosinolate profile and some phyto chemical contents in selected oil seed rape (Brassica napus L.) cultivars

Energy Technology Data Exchange (ETDEWEB)

El-Din Saad El-Beltag, H.; Mohamed, A. A.

2010-07-01

Rapeseed (Brassica napus L.) is now the third most important source of edible oil in the world after soybean and palm oil. In this study seeds of five different rapeseed cultivars namely; pactol, silvo, topas, serw 4 and serw 6 were evaluated for their fatty acid composition, glucosinolate profile, amino acids, total tocopherols and phenolic content. Among all cultivars significant variability in fatty acids were observed. The oleic acid (C18:1) ranged from 56.31% to 58.67%, linoleic acid (C18:2) from 10.52% to 13.74%, {alpha}-linolenic acid (C18:3) from 8.83% to 10.32% and erucic acid (22:1) from 0.15% to 0.91%. The glucosinolate profile of rapeseed was also separated and identified using high-performance liquid chromatography. Small variations in the glucosinolate profile were observed among all tested cultivars; however, progoitrin and gluconapin were the major glucosinolate found. Additionally, silvo cultivar showed the highest total glucosinolate contents (5.97 {mu}mol/g dw). Generally, the contents of aspartic, glutamic, arginine and leucine were high, while the contents of tyrosine and isoleucine were low among all cultivars. For total tocopherols, the results indicated that both serw 6 and pactol cultivars had the highest total tocopherol contents (138.3 and 102.8 mg/100 g oil, respectively). Total phenolic contents varied from 28.0 to 35.4 mg/g dw. The highest total phenolic content was found in topas while the lowest value was detected in serw 6. These parameters; fatty acid contents, glucosinolate profile and amino acids together with total tocopherols and phenolic contents, could be taken into consideration by oilseed rape breeders as selection criteria for developing genotypes with modified seed quality traits in Brassica napus L. (Author)

Possible regulation of sterol biosynthesis by phenolic acids

International Nuclear Information System (INIS)

Ranganathan, S.; Ramasarma, T.

1974-01-01

To test whether the phenolic acids, metabolites of tyrosine, regulate the biosynthesis of cholesterol, influence of phenolic acids on the incorporation of mevalonate-2- 14 C into sterols by rat liver and brain homogenate systems has been investigated in vitro. Results show that the combined presence of the aromatic ring and the carboxyl group in the compound under investigation inhibited the incorporation of labelled mevalonate. (M.G.B.)

Differences in the Phenolic Composition and Antioxidant Properties between Vitis coignetiae and Vitis vinifera Seeds Extracts

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Ryszard Amarowicz

2013-03-01

Full Text Available Phenolic compounds were extracted from European and Japanese grapevine species (Vitis vinifera and V. coignetiae seeds using 80% methanol or 80% acetone. The total content of phenolic compounds was determined utilizing Folin-Ciocalteu’s phenol reagent, while the content of tannins was assayed by the vanillin and BSA precipitation methods. Additionally, the DPPH free radical and ABTS cation radical scavenging activities and the reduction power of the extracts were measured. The HPLC method was applied to determine the phenolic compounds, such as phenolic acids and catechins. The seeds contained large amounts of tannins and gallic acid and observable quantities of catechins, p-coumaric, ferulic and caffeic acids. The dominant form of phenolic acids in the extracts was the ester-bound form. The content of total phenolics was higher in the European grape V. vinifera seeds, which also contained more tannins, catechins and phenolic acids, except for caffeic acid. Extracts from V. vinifera seeds showed better radical scavenger properties and stronger reducing power. The total contents of phenolic compounds and tannins in acetone extracts were higher than in methanolic extracts. Acetone extracts also exhibited stronger antiradical properties as well as stronger reducing power.

Bioactivities, biosynthesis and biotechnological production of phenolic acids in Salvia miltiorrhiza.

Science.gov (United States)

Shi, Min; Huang, Fenfen; Deng, Changping; Wang, Yao; Kai, Guoyin

2018-05-10

Salvia miltiorrhiza (Danshen in Chinese), is a well-known traditional Chinese medicinal plant, which is used as not only human medicine but also health-promotion food. Danshen has been extensively used for the treatment of various cardiovascular and cerebrovascular diseases. As a major group of bioactive constituents from S. miltiorrhiza, water-soluble phenolic acids such as salvianolic acid B possessed good bioactivities including antioxidant, anti-inflammatory, anti-cancer and other health-promoting activities. It is of significance to improve the production of phenolic acids by modern biotechnology approaches to meet the increasing market demand. Significant progresses have been made in understanding the biosynthetic pathway and regulation mechanism of phenolic acids in S.miltiorrhiza, which will facilitate the process of targeted metabolic engineering or synthetic biology. Furthermore, multiple biotechnology methods such as in vitro culture, elicitation, hairy roots, endophytic fungi and bioreactors have been also used to obtain pharmaceutically active phenolic acids from S. miltiorrhiza. In this review, recent advances in bioactivities, biosynthetic pathway and biotechnological production of phenolic acid ingredients were summarized and future prospective was also discussed.

Phenolic acid changes during Orobanche parasitism on faba bean ...

African Journals Online (AJOL)

The present work is intended to provide further information on broomrape parasitism based on phenolic acid changes in either the host plant(s) or in each of the host and the parasite in the host-parasite system. Detection of phenolic acids was carried out using high performance liquid chromatography (HPLC) in the host ...

Phenolic Content and Their Antioxidant Activity in Various Berries Cultivated in Romania

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Zoriţa Diaconeasa

2015-05-01

Full Text Available Berry fruits are a rich source of phenolic compounds with health benefits.  Phenolic compounds occur in berries mainly as a variety of conjugated forms, mostly with sugars.  The aim of this work was to evaluate and compare the phenolic content and antioxidant potential in the most common fruits consumed in Romania: blueberry, blackberries, raspberry and cranberries. Folin-Ciocalteu method has been used in order to evaluate total phenolic content of analyzed berries. Antioxidant activity was determinate using ORAC assay which measures the decrease of AAPH-radical level by the scavenging action of the antioxidant substance. In addition, the vitamin C content and total tannins of the berries extracts were determined using spetophomotmetric methods. The phenolic contents and antioxidant potential of analyzed berries did not varied considerably. The highest amounts of TPC and the strongest antioxidant activities were found in blueberry and blackberries (678 GAE mg/100 g FW, 442 mg/100g FW respectively. Vitamin C content was found in higher concentration in raspberries 21.7 mg/100 g FW while the lower concentration was found in blackberry.  All berries contain higher levels of bioactive compounds such as polyphenols or tannins which are responsible for their antioxidant potential and bring their nutritional value, being highly recommended for daily consumption.

Synthesis, characterization, bioactivity and potential application of phenolic acid grafted chitosan: A review.

Science.gov (United States)

Liu, Jun; Pu, Huimin; Liu, Shuang; Kan, Juan; Jin, Changhai

2017-10-15

In recent years, increasing attention has been paid to the grafting of phenolic acid onto chitosan in order to enhance the bioactivity and widen the application of chitosan. Here, we present a comprehensive overview on the recent advances of phenolic acid grafted chitosan (phenolic acid-g-chitosan) in many aspects, including the synthetic method, structural characterization, biological activity, physicochemical property and potential application. In general, four kinds of techniques including carbodiimide based coupling, enzyme catalyzed grafting, free radical mediated grafting and electrochemical methods are frequently used for the synthesis of phenolic acid-g-chitosan. The structural characterization of phenolic acid-g-chitosan can be determined by several instrumental methods. The physicochemical properties of chitosan are greatly altered after grafting. As compared with chitosan, phenolic acid-g-chitosan exhibits enhanced antioxidant, antimicrobial, antitumor, anti-allergic, anti-inflammatory, anti-diabetic and acetylcholinesterase inhibitory activities. Notably, phenolic acid-g-chitosan shows potential applications in many fields as coating agent, packing material, encapsulation agent and bioadsorbent. Copyright © 2017 Elsevier Ltd. All rights reserved.

Distribution of major sugars, acids, and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development

Energy Technology Data Exchange (ETDEWEB)

Sabir, A.; Kafkas, E.; Tangolar, S.

2010-07-01

The juices of five grapevine cultivars cultivated in a typical Mediterranean climate were analyzed for sugars, organic acids, and phenols at four distinct stages of berry development. When the unripe berries were almost in full size, the glucose and fructose contents, based on HPLC detection, ranged from 13.3 to 30.7 g L{sup -}1 and from 8.3 to 23.7 g L{sup -}1 for Muscat of Alexandria and Muscat of Hamburg, respectively. At this stage, tartaric acid concentration was between 10.3 (Italia) and 12.3 g L{sup -}1 (Muscat of Alexandria), while the level of total phenols was low. Up to veraison, there were slight reductions in organic acids, while sugar content increased slightly. However, dramatic changes in all genotypes were apparent after veraison. Slight reductions were determined in the glucose and fructose levels of Italia prior to final analysis, possibly indicating this cultivars sensitivity to late harvest. In the final analysis, glucose and fructose content varied from 86.4 (Italia) to 107.0 g L-1 (Muscat of Hamburg), and from 73.1 (Italia) to 94.1 g L{sup -}1 (Alphonse Lavallee), respectively. Tartaric acid content of ripe berries was between 3.8 (Alphonse Lavallee) and 5.2 g L{sup -}1 (Isabella) with a mean value of 4.6 g L{sup -}1, and phenol content of mature berries ranged from 2253 to 2847 mg L{sup -}1. This study provides valuable information for further understanding the sugar, acid and total phenol changes that occur in some grape cultivars during berry maturation. Therefore, these results will be useful for future research on the biochemistry of the grape berry. (Author) 22 refs.

Phenolic content, antioxidant effect and cytotoxic activity of Leea indica leaves

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Reddy Nidyaletchmy

2012-08-01

Full Text Available Abstract Background The leaves of Leea indica (Vitaceae, commonly known as ‘Huo Tong Shu’ in Malaysia, have been traditionally used as natural remedy in folk medicine by the locals. The current study reports the outcome of antioxidant and cytotoxic investigation of L. indica leaves. To the best of our knowledge, this is the first report of L. indica leaf crude ethanol and its fractionated extracts (hexane, ethyl acetate and water for evaluation of total phenolic content, antioxidant effect and cytotoxic activity against colon cancer cell lines. Methods In the present study, L. indica leaf crude ethanol and its fractionated extracts (hexane, ethyl acetate and water were firstly prepared prior to phenolic content, antioxidant effect and cytotoxic activity assessment. Folin-Ciocalteau’s method was used for the measurement of total phenolic content of the extracts. The antioxidant activity was measured by employing three different established testing systems, such as scavenging activity on DPPH (1,1-diphenyl-2-picrylhydrazyl radicals, reducing power assay and SOD (superoxide dismutase activity assay. The cytotoxic activity of the extracts were evaluated against three colon cancer cell lines with varying molecular characteristics (HT-29, HCT-15 and HCT-116 by MTT [3-(4,5-dimethylthiazol-2-yl-2,5-diphenyltetrazolium bromide] assay. Results The total phenolic content and antioxidant capabilities differed significantly among the L. indica leaf extracts. A strong correlation between total phenolic content and antioxidant properties was found, indicating that phenolic compounds are the major contributor to the antioxidant properties of these extracts. Among the crude ethanol and its fractionated extracts, fractionated water extract showed significantly the highest total phenolic content and strongest antioxidant effect in all the antioxidant testing systems employed in this study. All the four extracts exert no damage to the selected colon cancer

Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp. germplasm in Turkey

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Gundogdu Muttalip

2017-12-01

Full Text Available The study was carried out in 2014 and 2015, and aimed to determine some important biochemical and antioxidant characteristics of the fruits of mulberry (Morus spp. cultivars and genotypes found in Malatya (Turkey. Phenolic compounds (protocatechuic acid, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid, organic acids, sugars, vitamin C and antioxidant capacity were analyzed in sampled fruits. The results showed that most of the biochemical content and antioxidant capacities of the cultivars and genotypes were significantly different from one another (p < 0.05. Among the phenolic compounds, rutin (118.23 mg 100 g-1, gallic acid (36.85 mg 100 g-1, and chlorogenic acid (92.07 mg 100 g-1 were determined to have the highest values for most of the fruit samples. Malic acid and citric acid were dominant among the organic acids for all the cultivars and genotypes except 44-Nrk-05. Glucose was measured as a more abundant sugar than fructose and sucrose in all samples. Antioxidant capacity, on the other hand, varied between 6.17 and 21.13 μmol TE g-1 among the cultivars and genotypes analyzed.

Phenolic content and antioxidant property of the bark extracts of Ziziphus mucronata Willd. subsp. mucronata Willd

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Olajuyigbe Olufunmiso O

2011-12-01

Full Text Available Abstract Background Several plants traditionally used in treatment of a variety of infections in South Africa are reported in ethnobotanical surveys. Many of these plants including Ziziphus mucronata subsp. mucronata lack scientific reports to support their medicinal importance. Methods The antioxidant activities and phenolic contents of the acetone, ethanol and aqueous extracts of the stems of Z. mucronata subsp. mucronata were evaluated using in vitro standard methods. The total phenol, total flavonoids and proanthocyanidin content were determined spectrophotometrically. Quercetin, Tannic acid and catechin equivalents were used for these parameters. The antioxidant activities of the stem bark extracts of this plant were determined by ABTS, DPPH, and ferrous reducing antioxidant property (FRAP methods. Results The quantity of the phenolic compounds, flavonoids and proanthocyanidins detected differ significantly in the various extracts. The phenolics were significantly higher than the flavonoids and proanthocyanidin contents in all the extracts investigated. The ferric reducing ability and the radical scavenging activities of the extracts were very high and dose-dependent. The ethanol extract had the highest antioxidant activity, followed by the acetone extract while the aqueous extract was the least active. Reacting with ABTS, the 50% inhibitory concentrations (IC50 were (0.0429 ± 0.04 mg/ml for aqueous, (0.0317 ± 0.04 mg/ml for acetone and (0.0306 ± 0.04 mg/ml for ethanol extracts while they inhibited DPPH radical with 50% inhibitory concentration (IC50 values of 0.0646 ± 0.02 mg/ml (aqueous, 0.0482 ± 0.02 mg/ml (acetone and 0.0422 ± 0.03 mg/ml (ethanol. Conclusions A correlation between the antioxidant activity and the total phenolic contents of the extracts indicated that phenolic compounds were the dominant contributors to the antioxidant activity of the plant. This study, therefore, demonstrated that Z. mucronata subsp. mucronata has

Response of total phenolic content and antioxidant activities of bush ...

African Journals Online (AJOL)

The positive health benefits associated with tea are made possible by the antioxidant activity of phenolic compounds present in tea. The total phenolic content and antioxidant activity of bush tea (Athrixia phylicoides DC.) and special tea (Monsonia burkeana) were studied. The extractions were done in triplicate using cold ...

Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines.

Science.gov (United States)

Tahmaz, Hande; Söylemezoğlu, Gökhan

2017-06-01

Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Boğazkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)-catechin, (-)-epicatechin, rutin, quercetin, trans-resveratrol, and cis-resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD). As a result of the study, the highest phenolic content except for quercetin was measured in the wines obtained by thermovinification combined with UV irradiation. We demonstrated that the highest phenolic compounds with health effect, total phenolic compounds, total anthocyanin, and antioxidant activity were obtained from thermovinification with UV-C treatment than classical wine making. © 2017 Institute of Food Technologists®.

Antioxidant, Cytotoxic Activities and Total Phenolic Content of Four Indonesian Medicinal Plants

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Waras Nurcholis

2017-03-01

Full Text Available The crude ethanol extracts of four Indonesian medicinal plants namely Curcuma xanthorrhiza Roxb.,Phyllanthus niruri Linn., Andrographis paniculata Ness., and Curcuma aeruginosa Roxb. wereexamined for their antioxidant (radical scavenging activity using 2, 2-diphenyl-2-picrylhydrazyl(DPPH free radical and cytotoxicity using brine shrimp lethality test (BSLT. The total phenoliccontent was used the Folin-Ciocalteu method. IC50 values for DPPH radical scavenging activityranged from 14.5 to 178.5 μg/ml, with P. niruri having the lowest value and therefore the mostpotent, and C. aeruginosa having the highest value. LC50 values for BSLT ranged from 210.3 to593.2 μg/ml, with C. xanthorrhiza and A. paniculata having the lowest and highest values,respectively. The total phenolic content of the Indonesian plants ranged from 133.0 ±3.7 to863.3±54.7 mg tannic acid equivalent per 1 g extract, with C. aeruginosa and P. niruri having thelowest and highest values, respectively. A positive correlation between free radical scavengingactivity and the content of phenolic compounds was found in the four of Indonesian medicinal plants.

Total Phenol amd Flavonoid contents of Crude Extract and Fractions ...

African Journals Online (AJOL)

Phenolic compounds are numerous in plants and are essential part of human diet. Picralima nitida has been extensively used in African folk medicine especially in West Africa. The present study evaluated the total phenolic and flavonoid contents of the extract and fractions of Picralima nitida. The methanol extracts of P.

Solid state fermentation of Trichoderma viride for enhancement phenolic content, antioxidant and antimicrobial activities in ginger.

Science.gov (United States)

Saleh, Rashad M; Kabli, Saleh A; Al-Garni, Saleh M; Al-Ghamdi, Maryam A; Abdel-Aty, Azza M; Mohamed, Saleh A

2018-05-04

The phenolic content of methanolic and water extracts of ginger fermented by Trichoderma spp. during solid state fermentation (SSF) was detected as compared with unfermented ginger. The total phenolic content of fermented ginger increased several times. The highest phenolic content of ginger was detected after SSF by T. viride. The optimal physiological conditions for the maximum production of the phenolic content and β-glucosidase activity of fermented ginger by T. viride were detected at day 7 incubation, pH 6.0, 30°C and 30% moisture. There are consistent between the maximum production of β-glucosidase and phenolic content. The SSF of ginger by T. viride greatly enhanced the antioxidant potency of phenolic compounds by using DPPH and ABTS assays. Potent antibacterial activity was appeared by phenolic compounds of fermented ginger against all the tested human-pathogenic bacteria. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines

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Sanja Martinez

2005-01-01

Full Text Available Concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich, white varietal Pošip wines (Grgich and white varietal Žlahtina wines (Gršković. All three mentioned cultivars (Vitis vinifera L. are well exploited in vineyards along the Croatian coast. Two different tests, the spectrophotometric Folin-Ciocalteau test and redox derivative potentiometric titration with electrogenerated chlorine, were used to quantify phenolic antioxidants and express them in gallic acid equivalents. The sequence of wines obtained by the two methods, ranked according to the increasing phenolic content, was comparable. Among all the tested wines, Plavac mali of the vintage 2003 showed the highest phenol content of ~5 g/L. As expected, due to the lack of anthocyanins and other pigments present in red wines, all six white wines showed approximately ten times lower phenolic levels in comparison with red wines, averaging between 190–380 mg/L. This study demonstrates the utilization of quick and reliable analytical techniques, spectrophotometry and derivative potentiometric titration, in quantification of wine phenolics. The change in free radical scavenging ability of the same set of wines was evaluated according to the Brand-Williams assay. The results show, on average, eight times higher free radical scavenging ability of red wines. Also, a slight decrease in the free radical scavenging ability of the older vintage white wines was observed, while the antioxidant activities of the older vintage red wines (Plavac mali were slightly higher, due to formation of condensed tannins with time.

Phytochemical screening, total phenolic contents and biological evaluation of aerial parts of nepeta praetervisa

International Nuclear Information System (INIS)

Fareed, G.; Afza, N.; Mali, A.; Fareed, N.; Lateef, M.; Iqbal, L.; Mughal, U.R

2013-01-01

This study was designed to explore the phytochemical screening, total phenolic contents, radical scavenging potential and urease inhibitory activities in various fractions of the aerial parts of Nepeta praetervisa. Sub-fractions (n-hexane, chloroform, ethyl acetate, n-butanol, and aqueous) were prepared from the crude methanolic extract using partition chromatography. Phytochemical tests were performed and revealed the presence of various classes of secondary metabolites in various sub-fractions (Table-1). Total phenolic contents of all the fractions were determined using Folin-Ciocalteu (FC) reagent and the ethyl acetate sub-fraction was found to possess the highest level of phenolic contents (627.25 mg gallic acid equivalent (GAE)/g) as compared to the other fractions. The radical scavenging activity was determined at various concentrations ranging from 2.5 - 0.15 micro g /10 mu L by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) method. At the lowest concentration level, the ethyl acetate sub-fraction showed maximum level of antioxidant activity (78%) compared to BHA used as standard. The decreasing order of activity was ethyl acetate>chloroform>aqueous>n-butanol>methanol>n-hexane. On the other hand when all these fractions were screened for urease inhibition activity using indophenols method, the ethyl acetate sub-fraction showed significant urease inhibitory activity (68 %) compared with the standard thiourea at the concentration of 50 mu g /10 mu L. The decreasing order of activity of various sub-fractions was ethyl acetate>chloroform>hexane>aqueous, while n-butanol sub- fraction was inactive. (author)

HPLC PROFILING OF PHENOLIC ACIDS AND FLAVONOIDS AND EVALUATION OF ANTI-LIPOXYGENASE AND ANTIOXIDANT ACTIVITIES OF AQUATIC VEGETABLE LIMNOCHARIS FLAVA.

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Ooh, Keng-fei; Ong, Hean-Chooi; Wong, Fai-Chu; Chai, Tsun-Thai

2015-01-01

Limnocharis flava is an edible wetland plant, whose phenolic acid and flavonoid compositions as well as bioactivities were underexplored. This study analyzed the profiles of selected hydroxybenzoic acids, hydroxycinnamic acids and flavonoids in the aqueous extracts of L. flava leaf, rhizome and root by high performance liquid chromatography (HPLC). Anti-lipoxygenase and antioxidant (iron chelating, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging, and nitric oxide (NO) scavenging) activities of the extracts were also evaluated. Leaf extract had the highest phenolic contents, being most abundant in p-hydroxybenzoic acid (3861.2 nmol/g dry matter), ferulic acid (648.8 nmol/g dry matter), and rutin (4110.7 nmol/g dry matter). Leaf extract exhibited the strongest anti-lipoxygenase (EC50 6.47 mg/mL), iron chelating (EC50 6.65 mg/mL), DPPH scavenging (EC50 15.82 mg/mL) and NO scavenging (EC50 3.80 mg/mL) activities. Leaf extract also had the highest ferric reducing ability. This is the most extensive HPLC profiling of phenolic acids and flavonoids in L.flava to date. In conclusion, L. flava leaf is a source of health-promoting phenolics, anti-lipoxygenase agents and antioxidants.

Oxidation of phenolic acid derivatives by soil and its relevance to allelopathic activity.

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Ohno, T

2001-01-01

Previous studies have suggested that phenolic acids from legume green manures may contribute to weed control through allelopathy. The objectives of this study were to investigate the oxidation reactions of phenolic acids in soil and to determine the subsequent effects of oxidation upon phytotoxicity. Soils were reacted for 18 h with 0.25 mmol L(-1) benzoic and cinnamic acid derivative solutions and Mn release from the suspension was used as a marker for phenolic acid oxidation. The extent of oxidation in soil suspensions was in the order of 3,4dihydroxy- > 4-hydroxy-3-methoxy- > 4-hydroxy-approximately 2-hydroxy-substituted benzoic and cinnamic acids. The same ranking was observed for cyclic voltammetry peak currents of the cinnamic acid derivatives. This suggests that the oxidation of phenolic acids is controlled by the electron transfer step from the sorbed phenolic acid to the metal oxide. A bioassay experiment showed that the 4-hydroxy-, 4-hydroxy-3-methoxy-, and 3,4-dihydroxy-substituted cinnamic acids were bioactive at 0.25 mmol L(-1) concentration. Reaction with soil for 18 h resulted in the elimination of bioactivity of these three cinnamic acids at the 5% significance level. The oxidative reactivity of phenolic acids may limit the potential of allelopathy as a component of an integrated weed management system. However, the initial phytotoxicity after soil incorporation may coincide with the early, critical stage of weed emergence and establishment, so that allelopathic phenolic acids may still play a role in weed management despite their reactivity in soil systems.

In vitro total phenolics, flavonoids contents and antioxidant activity of essential oil, various organic extracts from the leaves of tropical medicinal plant Tetrastigma from Sabah.

Science.gov (United States)

Hossain, M Amzad; Shah, Muhammad Dawood; Gnanaraj, Charles; Iqbal, Muhammad

2011-09-01

To detect the in vitro total phenolics, flavonoids contents and antioxidant activity of essential oil, various organic extracts from the leaves of tropical medicinal plant Tetrastigma from Sabah. The dry powder leaves of Tetrastigma were extracted with different organic solvent such as hexane, ethyl acetate, chloroform, butanol and aqueous methanol. The total phenolic and total flavonoids contents of the essential oil and various organic extracts such as hexane, ethyl acetate, chloroform, butanol and aqueous ethanol were determined by Folin - Ciocalteu method and the assayed antioxidant activity was determined in vitro models such as antioxidant capacity by radical scavenging activity using α, α-diphenyl- β-picrylhydrazyl (DPPH) method. The total phenolic contents of the essential oil and different extracts as gallic acid equivalents were found to be highest in methanol extract (386.22 mg/g) followed by ethyl acetate (190.89 mg/g), chloroform (175.89 mg/g), hexane (173.44 mg/g), and butanol extract (131.72 mg/g) and the phenolic contents not detected in essential oil. The antioxidant capacity of the essential oil and different extracts as ascorbic acid standard was in the order of methanol extract > ethyl acetate extract >chloroform> butanol > hexane extract also the antioxidant activity was not detected in essential oil. The findings show that the extent of antioxidant activity of the essential oil and all extracts are in accordance with the amount of phenolics present in that extract. Leaves of Tetrastigma being rich in phenolics may provide a good source of antioxidant. Copyright © 2011 Hainan Medical College. Published by Elsevier B.V. All rights reserved.

Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids.

Science.gov (United States)

Pereira, Carla; Barros, Lillian; Carvalho, Ana Maria; Santos-Buelga, Celestino; Ferreira, Isabel C F R

2015-01-01

Cynara scolymus L. (artichoke) and Silybum marianum (L.) Gaertn (milk thistle) are two herbs well-known for their efficiency in the prevention/treatment of liver injuries, among other chronic diseases. Therefore, the aim of this work was to characterize specific bioactive components, phenolic compounds, in hydromethanolic extracts but also in infusions (the most commonly used preparations) obtained from the whole plant of milk thistle and artichoke. The phenolic profiles were accessed using HPLC-DAD-MS/ESI. Infusions of both species presented higher phenolic contents than the hydromethanolic extracts. Milk thistle presented a similar phenolic composition between the two preparations, revealing only differences in the quantities obtained. Nevertheless, artichoke revealed a slightly different profile considering infusion and hydromethanolic extracts. Apigenin-7-O-glucuronide was the major flavonoid found in milk thistle, while luteolin-7-O-glucuronide was the most abundant in artichoke. Therefore, infusions of both artichoke and milk thistle represent a good source of bioactive compounds, especially phenolic acids and flavonoids.

Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination

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Ren-You Gan

2016-08-01

Full Text Available Background: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and total phenolic content, with lower but substantial antioxidant capacity and total phenolic content in the solvent-insoluble fractions. Highest levels were found in the green mung bean sprout. Phenolic compounds, such as catechin, ellagic acid, ferulic acid, gallic acid and p-coumaric acid were widely detected in these sprouts. Additionally, a positive correlation was discovered between antioxidant capacity and total phenolic content in these edible bean sprouts. Conclusions: Germination generally resulted in the accumulation of antioxidant phenolics in the most edible bean sprouts. Edible bean sprouts with high antioxidant phenolics can be valuable natural sources of dietary antioxidants for the prevention of oxidative stress-related chronic diseases.

40 CFR 721.3800 - Formaldehyde, condensated polyoxyethylene fatty acid, ester with styrenated phenol, ethylene...

Science.gov (United States)

2010-07-01

... polyoxyethylene fatty acid, ester with styrenated phenol, ethylene oxide adduct. 721.3800 Section 721.3800... Formaldehyde, condensated polyoxyethylene fatty acid, ester with styrenated phenol, ethylene oxide adduct. (a... generically as formaldehyde, condensated polyoxyethylene fatty acid, ester with styrenated phenol, ethylene...

Comparative analysis of bioactive phenolic compounds composition from 26 medicinal plants.

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Sytar, Oksana; Hemmerich, Irene; Zivcak, Marek; Rauh, Cornelia; Brestic, Marian

2018-05-01

Bioactive phenolic compounds are powerful antioxidants in traditionally used medicinal and industrial crop plants and have attracted increased interest in the last years in their application and role in non-destructive methodology for pre-screening analysis of some stress factors. In this study the qualitative target was linked with future possible applications of received data for improving non-destructive methodology as well as for improving existing knowledge regarding antioxidant content in some plant species. Comparative analysis of total phenolics, flavonoid contents, phenolic acid composition, and antioxidant activity in known east central Europe medicinal and industrial crop plants of 26 species of families Asteraceae , Rosaceae and Lamiaceae was done. Among the investigated leaf extracts the highest total phenolic, total flavonoid contents and antioxidant activity have been seen for Stachys byzantine L. ( Lamiaceae ), Calendula officinalis L. ( Asteraceae ) and for Potentilla recta L. ( Rosaceae ). The highest syringic acid content has been found in the leaf extracts of plant family Asteraceae - in the range from 0.782 to 5.078 mg g -1  DW. The representative's family Rosaceae has a higher content of p-anisic acid in the range 0.334-3.442 mg g -1 DW compared to the leaf extracts of families Lamiaceae and Asteraceae . The comparative study showed significant differences of content of phenolic acids in the leaf extracts of different representative's families Rosaceae , Asteraceae and Lamiaceae . We suggest that the presence of some phenolic acids can be used as a possible marker for family botanical specifications of representative families Asteraceae and Rosaceae . It was supposed that some pharmacological effects can be connected with the analyzed data.

In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples.

Science.gov (United States)

López-Froilán, R; Ramírez-Moreno, E; Podio, N S; Pérez-Rodríguez, M L; Cámara, M; Baroni, M V; Wunderlin, D A; Sánchez-Mata, M C

2016-06-15

Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. The studies about contents of food components should be complemented with either in vitro or in vivo bioaccessibility studies to know the amount of food components effectively available for functions in the human body. In this sense, a widely used in vitro model has been applied to assess the potential intestinal absorption of phenolic compounds and organic acids. The contents of hydroxycinnamic acids and flavonols were higher in instant regular coffee samples than in the decaffeinated ones. Bioaccessible phenolic compounds in most analyzed samples account for 20-25% of hydroxycinnamic acids and 17-26% of flavonols. This could mean that a great part of them can remain in the gut, acting as potential in situ antioxidants. Quinic, acetic, pyroglutamic, citric and fumaric acids were identified in commercial instant coffee samples. Succinic acid was found in the coffee blend containing chicory. All carboxylic acids showed a very high bioaccessibility. Particularly, acetic acid and quinic acid were found in higher contents in the samples treated with the in vitro simulation of gastrointestinal processes, compared to the original ones, which can be explained by their cleavage from chlorogenic acid during digestion. This is considered as a positive effect, since quinic acid is considered as an antioxidant inducer.

Fruit quality, anthocyanin and total phenolic contents, and antioxidant activities of 45 blueberry cultivars grown in Suwon, Korea.

Science.gov (United States)

Kim, Jin Gook; Kim, Hong Lim; Kim, Su Jin; Park, Kyo-Sun

2013-09-01

Blueberry fruits from 45 commercial cultivars (39 northern highbush and 6 half highbush blueberry) grown in Suwon, Korea were analyzed for fruit size, soluble solids content, titratable acidity, total anthocyanin content, total phenolic content, and antioxidant activity. Fruit characteristics varied widely among the 45 blueberry cultivars. Fruit weight ranged from 0.9 to 3.6 g, soluble solids content from 8.3 to 14.3 °Brix, and titratable acidity from 0.8% to 3.6%. Antioxidant activity ranged from 0.7 to 2.1 mg of quercetin equivalents per gram of fresh berries in different blueberry cultivars. Among the 45 blueberry cultivars, high amounts of anthocyanins and polyphenols, and high antioxidant activity were observed in 'Elliott', 'Rubel', 'Rancocas', and 'Friendship'.

Influence of conventional and ultrasonic-assisted extraction on phenolic contents, betacyanin contents, and antioxidant capacity of red dragon fruit (Hylocereus polyrhizus).

Science.gov (United States)

Ramli, Nurul Shazini; Ismail, Patimah; Rahmat, Asmah

2014-01-01

The aim of this study was to examine the effects of extraction methods on antioxidant capacities of red dragon fruit peel and flesh. Antioxidant capacities were measured using ethylenebenzothiozoline-6-sulfonic acid (ABTS) radical cation assay and ferric reducing antioxidant power assay (FRAP). Total phenolic content (TPC) was determined using Folin-Ciocalteu reagent while quantitative determination of total flavonoid content (TFC) was conducted using aluminium trichloride colorimetric method. Betacyanin content (BC) was measured by spectrophotometer. Red dragon fruit was extracted using conventional (CV) and ultrasonic-assisted extraction (UE) technique to determine the most efficient way of extracting its antioxidant components. Results indicated that UE increased TFC, reduced the extraction yield, BC, and TPC, but exhibited the strongest scavenging activity for the peel of red dragon fruit. In contrast, UE reduced BC, TFC, and scavenging activity but increased the yield for the flesh. Nonetheless, UE slightly increases TPC in flesh. Scavenging activity and reducing power were highly correlated with phenolic and flavonoid compounds. Conversely, the scavenging activity and reducing power were weakly correlated with betacyanin content. This work gives scientific evidences for the consideration of the type of extraction techniques for the peel and flesh of red dragon fruit in applied research and food industry.

Influence of Conventional and Ultrasonic-Assisted Extraction on Phenolic Contents, Betacyanin Contents, and Antioxidant Capacity of Red Dragon Fruit (Hylocereus polyrhizus

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Nurul Shazini Ramli

2014-01-01

Full Text Available The aim of this study was to examine the effects of extraction methods on antioxidant capacities of red dragon fruit peel and flesh. Antioxidant capacities were measured using ethylenebenzothiozoline-6-sulfonic acid (ABTS radical cation assay and ferric reducing antioxidant power assay (FRAP. Total phenolic content (TPC was determined using Folin-Ciocalteu reagent while quantitative determination of total flavonoid content (TFC was conducted using aluminium trichloride colorimetric method. Betacyanin content (BC was measured by spectrophotometer. Red dragon fruit was extracted using conventional (CV and ultrasonic-assisted extraction (UE technique to determine the most efficient way of extracting its antioxidant components. Results indicated that UE increased TFC, reduced the extraction yield, BC, and TPC, but exhibited the strongest scavenging activity for the peel of red dragon fruit. In contrast, UE reduced BC, TFC, and scavenging activity but increased the yield for the flesh. Nonetheless, UE slightly increases TPC in flesh. Scavenging activity and reducing power were highly correlated with phenolic and flavonoid compounds. Conversely, the scavenging activity and reducing power were weakly correlated with betacyanin content. This work gives scientific evidences for the consideration of the type of extraction techniques for the peel and flesh of red dragon fruit in applied research and food industry.

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.).

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Valadez-Carmona, Lourdes; Cortez-García, Rosa María; Plazola-Jacinto, Carla Patricia; Necoechea-Mondragón, Hugo; Ortiz-Moreno, Alicia

2016-09-01

The coconut ( Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: oven-drying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60 °C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

Brazilian samples of bee samples pollen: palynological origin, phenolic content, antioxidant properties and antimicrobial activity

OpenAIRE

Arruda, Vanilda Aparecida Soares de; Santos, Alexandre V. dos; Figueiredo, Davi; Meira, Sampaio; Estevinho, Leticia M.; Barth, Ortrud M.; Freitas, Alex da Silva de; Almeida-Muradian, Ligia Bicudo

2012-01-01

Total phenolic and flavonoids phytochemical concentration was measured in bee pollen samples, Appis Mellifera , as well as their botanical origin, antioxidant activity and antimicrobial activity. Pollen loads were washed with 70% ethanol and identified using a 400x magnification. The content of total polyphenols and flavonoids was measured spectrophotometrically with gallic acid and quercetin as standard. The antioxidant activity was evaluated by the linking capacity of (i)the fre...

Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric.

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Mohamed, Saleh A; Saleh, Rashad M; Kabli, Saleh A; Al-Garni, Saleh M

2016-05-01

The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. The total phenolic content of turmeric extracted by 80% methanol and water after SSF by six species of Trichoderma spp. increased significantly from 2.5 to 11.3-23.3 and from 0.5 to 13.5-20.4 GAE/g DW, respectively. The antioxidant activities of fermented turmeric were enhanced using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), and ferric ion-reducing antioxidant power (FRAP) assays. The antibacterial activity of fermented turmeric against human-pathogenic bacteria Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Entreococcus faecalis, Methicillin-Resistant S. aureus, Klebsiella pneumonia, and Pseudomonas aeruginosae showed a broad spectrum inhibitory effect. In conclusion, the results indicated the potentials of using fermented turmeric as natural antioxidant and antimicrobial material for food applications.

Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions

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Saliha Şahin

2013-09-01

Full Text Available The popularity of fruit tea is increasing in the world because of its antioxidant properties and attractive taste. The aim of this study was to determine and compare the antioxidant property and phenolic composition of 16 different fruit teas. The antioxidant property and total phenol content of fruit teas depending on the extraction condition (water temperature were examined using the ABTS (2,2-azinobis[3-ethylbenzothiazoline-6-sulphonic acid] method and the Folin-Ciocalteu method, respectively. The contents of total flavonoid and total anthocyanin of fruit teas was determined by using the UV/Vis spectrophotometric method. The phenolic composition was determined and quantified by using high performance liquid chromatography and photodiode array detection (HPLC-PDA. The highest total phenol content and antioxidant capacity were determined in pomegranate (I. The highest contents of total flavonoid and total anthocyanin were determined in peach (III and blackberry (I, respectively. Chlorogenic acid, quercetin, myricetin, rutin, rosmarinic acid and ferulic acid were determined in fruit teas. A water temperature of 100 °C was the most effective to extract the highest contents of total phenols, total flavonoids, total anthocyanins and the highest antioxidant capacity in 16 different fruit teas. The purpose of this study was to determine the effect of water temperature on the extraction and quantify the various phenolic compounds in fruit teas by HPLC method for industrial application in producing the extracts.

Evaluation of auxin and thiamine interaction effect on PAL activity and phenolic compounds content in vegetative growth stage of soybean plants

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nazi nadernejad

2017-08-01

Full Text Available Soybean (Glycin max L. is one of the most important oily seeds in the world. This plant is rich in protein and unsaturated fats, and plays a significant role in human health with phenolic compounds and flavonoids. Indole Butyric Acid (IBA is a plant growth regulator that plays a key role in producing phenolic compounds and increasing the antioxidant capacity of the plant. Thiamine is one of the important vitamins in strengthening the immune system and increasing the resistance to environmental stresses in the plant's growth stages. Regarding the effect of hormone auxin and thiamine on the production of phenolic compounds as one of the antioxidant compounds in growth stages, the aim of this study was to investigate the effect of the two compounds in two stages of soybean growth and compare their effect on phenolic compounds changes in order to Detecting higher antioxidant capacity in environmental stress tolerance. For this purpose, the DPX cultivar of soybean seeds were prepared from Dezful Agriculture Research Center and planted in perlite containing flowers. The plants were planted under factorial design under IBA treatments with three concentrations of 0, 10 and 50 and thiamine with three concentrations of 0, 50 and 200. Extraction and evaluation of phenolic compounds, anthocyanins and pigments in leaves were performed. Data were analyzed using Duncan's test at a significant level of 5%. The results showed that the combined use of auxin and thiamine increased the carotenoid content in both phases and caused a significant increase in phenolic content. Application of auxin alone reduced auxin and thiamine the anthocyanin content significantly in both phases, but did not have a significant effect on phenolic content. The results showed that the PAL activity of the phenolic and anthocyanin content increased significantly in the 9-leaf stage compared to 3-leaf. Generally, the results showed that interaction effect between auxin and thiamine on

Vanillin production from simple phenols by wine-associated lactic acid bacteria.

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Bloem, A; Bertrand, A; Lonvaud-Funel, A; de Revel, G

2007-01-01

The ability of lactic acid bacteria (LAB) to metabolize certain phenolic precursors to vanillin was investigated. Gas chromatography-mass spectrometry (GC-MS) or HPLC was used to evaluate the biosynthesis of vanillin from simple phenolic precursors. LAB were not able to form vanillin from eugenol, isoeugenol or vanillic acid. However Oenococcus oeni or Lactobacillus sp. could convert ferulic acid to vanillin, but in low yield. Only Lactobacillus sp. or Pediococcus sp. strains were able to produce significant quantities of 4-vinylguaiacol from ferulic acid. Moreover, LAB reduced vanillin to the corresponding vanillyl alcohol. The transformation of phenolic compounds tested by LAB could not explain the concentrations of vanillin observed during LAB growth in contact with wood. Important details of the role of LAB in the conversion of phenolic compounds to vanillin have been elucidated. These findings contribute to the understanding of malolactic fermentation in the production of aroma compounds.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

Science.gov (United States)

Martini, Daniela; Ciccoritti, Roberto; Nicoletti, Isabella; Nocente, Francesca; Corradini, Danilo; D'Egidio, Maria Grazia; Taddei, Federica

2018-02-01

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Phytochemical phenolics in organically grown vegetables.

Science.gov (United States)

Young, Janice E; Zhao, Xin; Carey, Edward E; Welti, Ruth; Yang, Shie-Shien; Wang, Weiqun

2005-12-01

Fruit and vegetable intake is inversely correlated with risks for several chronic diseases in humans. Phytochemicals, and in particular, phenolic compounds, present in plant foods may be partly responsible for these health benefits through a variety of mechanisms. Since environmental factors play a role in a plant's production of secondary metabolites, it was hypothesized that an organic agricultural production system would increase phenolic levels. Cultivars of leaf lettuce, collards, and pac choi were grown either on organically certified plots or on adjacent conventional plots. Nine prominent phenolic agents were quantified by HPLC, including phenolic acids (e. g. caffeic acid and gallic acid) and aglycone or glycoside flavonoids (e. g. apigenin, kaempferol, luteolin, and quercetin). Statistically, we did not find significant higher levels of phenolic agents in lettuce and collard samples grown organically. The total phenolic content of organic pac choi samples as measured by the Folin-Ciocalteu assay, however, was significantly higher than conventional samples (p lettuce and collards, the organic system provided an increased opportunity for insect attack, resulting in a higher level of total phenolic agents in pac choi.

Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.

Science.gov (United States)

Ziegler, Valmor; Ferreira, Cristiano Dietrich; Hoffmann, Jessica Fernanda; Chaves, Fábio Clasen; Vanier, Nathan Levien; de Oliveira, Maurício; Elias, Moacir Cardoso

2018-03-01

The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content at temperatures of 16, 24, 32, and 40°C. Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity were analysed. The traditional rice with brown pericarp exhibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibited a reduction in cooking time after six months of storage at the highest studied temperature of 40°C. There as increases in ferulic acid levels occurred as a function of storage temperature. Red pericarp rice grains showed decreased antioxidant capacity against ABTS radical for the soluble phenolic fraction with increased time and storage temperature. Copyright © 2017 Elsevier Ltd. All rights reserved.

Phenolic Acids from Wheat Show Different Absorption Profiles in Plasma: A Model Experiment with Catheterized Pigs

DEFF Research Database (Denmark)

Nørskov, Natalja; Hedemann, Mette Skou; Theil, Peter Kappel

2013-01-01

The concentration and absorption of the nine phenolic acids of wheat were measured in a model experiment with catheterized pigs fed whole grain wheat and wheat aleurone diets. Six pigs in a repeated crossover design were fitted with catheters in the portal vein and mesenteric artery to study...... the absorption of phenolic acids. The difference between the artery and the vein for all phenolic acids was small, indicating that the release of phenolic acids in the large intestine was not sufficient to create a porto-arterial concentration difference. Although, the porto-arterial difference was small...... consumed. Benzoic acid derivatives showed low concentration in the plasma (phenolic acids, likely because it is an intermediate in the phenolic acid metabolism...

HPLC quantification of phenolic content and assessment of ...

African Journals Online (AJOL)

omotayo

2016-03-02

Mar 2, 2016 ... detection (HPLC-DAD) fingerprinting of phenolic content. Furthermore, the .... Briefly, deionised water (0.5 ml) and 125 μl of Folin–Colcalteu reagent were added to ..... to be organ-specific and can leak from a damaged or an.

Comparative Analysis of Phenolic Content and Anti oxidative Activities of Eight Malaysian Traditional Vegetables

International Nuclear Information System (INIS)

Nur Huda-Faujan; Zulaikha Abdul Rahim; Maryam Mohamed Rehan; Faujan Ahmad

2015-01-01

Vegetables have been believed to exhibit antioxidant activities due to its phenolic content. Thus, this study was carried out to determine the total phenolic content of water and ethanolic extracts of Malaysian traditional vegetables and assess their antioxidant activities. Eight samples of Malaysian traditional vegetables were dried and extracted its phenolic compounds using water and ethanolic solvent. Total phenolic content of the extracts were compared and evaluated using Folin-Ciocalteu and Prussian Blue reagent. The antioxidant activity were assessed using ferric thiocyanate assay and DPPH free radical scavenging assays. Results found that total phenolic content of water extracts ranged from 7.08 to 14.76 mg GAE (Folin-Ciocalteu assay) and 3.50 to 7.82 mg GAE (Prussian Blue assay). However, the content of phenolic of ethanolic extracts ranged from 5.21 to 15.86 mg GAE (Folin-Ciocalteu assay), and 1.84 to 11.54 mg GAE (Prussian Blue assay). The highest antioxidant activity was observed in water extracts of Etlingera elatior (75.6 %) and ethanolic extracts of Sauropus androgynus (78.1 %). Results also found that the best half maximal inhibitory concentration or IC 50 were demonstrated by water and ethanolic extracts of Sauropus androgynus which demonstrated 0.077 mg/mL and 0.078 mg/ mL, respectively. Hence, this study obtained that most of the Malaysian traditional vegetables have a potential source of natural antioxidant. (author)

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

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Alessandro Nogueira

2008-10-01

Full Text Available The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU, the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE, the final values were lower (55 and 313 mg.L-1. In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider.O objetivo deste trabalho foi estudar o efeito da fermentação alcoólica no teor de compostos fenólicos de cinco mostos de maçãs industriais. Os compostos fenólicos foram analisados por HPLC. Os mostos apresentaram fenóis totais entre 188,4 a 2776,17 mg.L-1. Os teores de fenóis durante a fermentação permaneceram os mesmos para as variedades DC, PJ e GU, entretanto, em DM e KE foi observada uma diminuição dos teores de fenóis (55 e 313 mg.L-1, respectivamente. Em KE o teor do ácido caféico aumentou de 6,6 mg.L-1 para 41,8 mg.L-1. O teor de catequinas aumentou cerca de 13 mg.L-1 durante o processo, independente da variedade. As outras classes de fenóis não apresentaram modificações com a fermentação alcoólica, permanecendo na sidra os compostos fenólicos do suco de maçã clarificado.

Influence of different nominal molecular weight fractions of humic acids on phenol oxidation by permanganate.

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He, Di; Guan, Xiaohong; Ma, Jun; Yu, Min

2009-11-01

The effects of humic acid (HA) and its different nominal molecular weight (NMW) fractions on the phenol oxidation by permanganate were studied. Phenol oxidation by permanganate was enhanced by the presence of HA at pH 4-8, while slightly inhibited at pH 9-10. The effects of HA on phenol oxidation by permanganate were dependent on HA concentration and permanganate/phenol molar ratios. The high NMW fractions of HA enhanced phenol oxidation by permanganate at pH 7 more significantly than the low fractions of HA. The apparent second-order rate constants of phenol oxidation by permanganate in the presence of HA correlated well with their specific ultraviolet absorption (SUVA) at 254 nm and specific violet absorption (SVA) at 465 or 665 nm. High positive correlation coefficients (R(2) > 0.72) implied that pi-electrons of HA strongly influenced the reactivity of phenol towards permanganate oxidation which agreed well with the information provided by fluorescence spectroscopy. The FTIR analysis indicated that the HA fractions rich in aliphatic character, polysaccharide-like substances, and the amount of carboxylate groups had less effect on phenol oxidation by permanganate. The negative correlation between the rate constants of phenol oxidation by permanganate and O/C ratios suggested that the oxidation of phenol increased with a decrease in the content of oxygen-containing functional groups.

Effects of abscisic acid, gibberellin, ethylene and their interactions on production of phenolic acids in salvia miltiorrhiza bunge hairy roots.

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Liang, Zongsuo; Ma, Yini; Xu, Tao; Cui, Beimi; Liu, Yan; Guo, Zhixin; Yang, Dongfeng

2013-01-01

Salvia miltiorrhiza is one of the most important traditional Chinese medicinal plants because of its excellent performance in treating coronary heart disease. Phenolic acids mainly including caffeic acid, rosmarinic acid and salvianolic acid B are a group of active ingredients in S. miltiorrhiza. Abscisic acid (ABA), gibberellin (GA) and ethylene are three important phytohormones. In this study, effects of the three phytohormones and their interactions on phenolic production in S. miltiorrhiza hairy roots were investigated. The results showed that ABA, GA and ethylene were all effective to induce production of phenolic acids and increase activities of PAL and TAT in S. miltiorrhiza hairy roots. Effects of phytohormones were reversed by their biosynthetic inhibitors. Antagonistic actions between the three phytohormones played important roles in the biosynthesis of phenolic acids. GA signaling is necessary for ABA and ethylene-induced phenolic production. Yet, ABA and ethylene signaling is probably not necessary for GA3-induced phenolic production. The complex interactions of phytohormones help us reveal regulation mechanism of secondary metabolism and scale-up production of active ingredients in plants.

Determination of the phenolic content and antioxidant potential of crude extracts and isolated compounds from leaves of Cordia multispicata and Tournefortia bicolor.

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Correia Da Silva, Thiago B; Souza, Vivian Karoline T; Da Silva, Ana Paula F; Lyra Lemos, Rosangela P; Conserva, Lucia M

2010-01-01

In this work, the total phenolic content and antioxidant activity of extracts and four flavonoids isolated from leaves of two Boraginaceae species (Cordia multispicata Cham. and Tournefortia bicolor Sw.) were evaluated using Folin-Ciocalteu reagent, DPPH free radical scavenging and inhibition of peroxidation of linoleic acid by FTC method. For comparison, ascorbic acid, alpha-tocopherol and BHT were used. In general, extracts from T. bicolor (68.8 +/- 0.001 to > 1000 mg/g) showed higher phenolic content than C. multispicata (66.1 +/- 0.009 to 231 +/- 0.07 mg/g), and also scavenged radicals (IC(50) 12.8 +/- 2.5 to 437 +/- 3.5 mg/L) and inhibited lipid peroxide formation (IC(50) 51.2 +/- 2.29 to 89 +/- 0.59 mg/L). For these extracts a good correlation between the phenolic content and antioxidant activity was observed, suggesting that T. bicolor is richer in phenolic compounds and that it could serve as a new source of natural antioxidants or nutraceuticals with potential applications. Chromatographic procedures monitored by antioxidant assays afforded seven compounds, which were identified by spectral analyses (IR, MS and 1D and 2D NMR) and comparison with reported data as being trans-phytol (1), taraxerol (2), 3,7,4'-trimethoxyflavone (3), 5,3'-dihydroxy-3,7,4'-trimethoxyflavone (4), quercetin (5), tiliroside (6), and rutin (7). Compounds (4-7) were also evaluated and were effective as DPPH quenching (IC(50) 7.7 +/- 3.6 to 79.3 +/- 3.4 mg/L) and as inhibition of lipid peroxidation (IC(50) 80.1 +/- 0.98 to 88.7 +/- 3.62 mg/L). This is the first report on the total phenolic content, radical-scavenging and antioxidant activities of these species.

Effect of methyl jasmonate application to grapevine leaves on grape amino acid content.

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Garde-Cerdán, Teresa; Portu, Javier; López, Rosa; Santamaría, Pilar

2016-07-15

Over the last few years, considerable attention has been paid to the application of elicitors to vineyard. However, research about the effect of elicitors on grape amino acid content is scarce. Therefore, the aim of this study was to evaluate the influence of foliar application of methyl jasmonate on must amino acid content. Results revealed that total amino acid content was not modified by the application of methyl jasmonate. However, the individual content of certain amino acids was increased as consequence of methyl jasmonate foliar application, i.e., histidine, serine, tryptophan, phenylalanine, tyrosine, asparagine, methionine, and lysine. Among them, phenylalanine content was considerably increased; this amino acid is precursor of phenolic and aromatic compounds. In conclusion, foliar application of methyl jasmonate improved must nitrogen composition. This finding suggests that methyl jasmonate treatment might be conducive to obtain wines of higher quality since must amino acid composition could affect the wine volatile composition and the fermentation kinetics. Copyright © 2016 Elsevier Ltd. All rights reserved.

Methods for extraction and determination of phenolic acids in medicinal plants: a review.

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Arceusz, Agnieszka; Wesolowski, Marek; Konieczynski, Pawel

2013-12-01

Phenolic acids constitute a group of potentially immunostimulating compounds. They occur in all medicinal plants and are widely used in phytotherapy and foods of plant origin. In recent years, phenolic acids have attracted much interest owing to their biological functions. This paper reviews the extraction and determination methods of phenolic acids in medicinal plants over the last 10 years. Although Soxhlet extraction and ultrasonic assisted extraction (UAE) are commonly used for the extraction of phenolic acids from plant materials, alternative techniques such as supercritical fluid extraction (SFE), and accelerated solvent extraction (ASE) can also be used. After extraction, phenolic acids are determined usually by liquid chromatography (LC) owing to the recent developments in this technique, especially when it is coupled with mass spectrometry (MS). Also detection systems are discussed, including UV-Vis, diode array, electrochemical and fluorimetric. Other popular techniques for the analysis of this group of secondary metabolites are gas chromatography coupled with mass spectrometry (GC-MS) and capillary electrophoresis (CE).

Cold-pressed pumpkin seed (Cucurbita pepo L. oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds

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G. Akin

2018-03-01

Full Text Available There is a growing interest in cold-pressed oils because they present high contents of bioactive compounds. These oils have the characteristic properties of seeds and are specific products of their regions. The aim of this study was to determine the compositions and contents of fatty acids, phytosterols, squalene, tocols, phenolic acids, carotenoids and phenolic bioactives, and the free radical scavenging as well as antioxidant activities of cold-pressed pumpkin (Cucurbita pepo L. seed oils. Oil samples from raw pumpkin seeds cultivated in four different central Anatolia regions of Turkey were prepared using a laboratory screw-pressing machine. The results indicate that cold-pressed pumpkin seed oils (PSO have excellent quality with high contents of polyunsaturated fatty acids (%ΣPUFAs (53.60 ±0.06-53.73 ±0.05, total phytosterols (782.1±9.7–805.2 ±11.3 mg/100 g oil, squalene (591.3±10.6–632.5±11.4 mg/100 g oil, tocols (97.79 ±0.76?94.29 ±0.34 mg/100 g oil, phenolic acids (22.73 ±0.41–23.98 ±0.46 mg/100 g oil, carotenoids (6.95 ±0.03–7.60 ±0.03 mg/100 g oil, total phenolics (3.96 ±0.13 –5.82±0.15 mg GAE/100 g, free radical-scavenging activity (5.70 ±0.13?7.35 ±0.15 mg GAE/100 g and total antioxidant activity (26.67±0.97-38.89±1.41 mg GAE/100 g values. Thus, this study demonstrates that the cold- pressed PSOs from the central Anatolia regions of Turkey are an excellent source of natural bioactive compounds, free of chemical contaminants and nutritious.

Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties.

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Jung, Tae-Dong; Shin, Gi-Hae; Kim, Jae-Min; Choi, Sun-Il; Lee, Jin-Ha; Lee, Sang Jong; Park, Seon Ju; Woo, Koan Sik; Oh, Sea Kwan; Lee, Ok-Hawn

2017-06-03

Rice bran, a by-product derived from processing rice, is a rich source of bioactive compounds. Recent studies have suggested that the fermentation can improve their biological activities. This study aimed to determined the level of γ-oryzanol, β-glucan and total phenol contents of fermented rice bran from 21 Korean varieties, as well as to evaluate their antioxidant activities. We also assessed the validation of the analytical method for determining γ-oryzanol content in fermented rice brans. Among the fermented rice brans, the Haedam rice bran contained the highest level of total phenol content (156.08 mg gallic acid equivalents/g), DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (71.30%) and ORAC (Oxygen radical absorbance capacity) value (1101.31 μM trolox equivalents/g). Furthermore, the fermented Migwang rice bran showed the highest level of γ-oryzanol content (294.77 ± 6.74 mg/100 g).

Salicylic Acid Alters Antioxidant and Phenolics Metabolism in ...

African Journals Online (AJOL)

Key words: Antioxidant enzymes; Catharanthus roseus; indole alkaloids; phenolic metabolism; salicylic acid; salinity stress. Abbreviations: CAT - catalase; Chl - chlorophyll; Car - carotenoids; DTNB - 5,5-dithiobis-2-nitrobenzoic acid; GR - glutathione reductase; GST - Glutathione-S-transferase; H2O2 - hydrogen peroxide; ...

The Conjugates of Phenolic Acids in Lichens of the Order Lecanorales

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T. N. NIKOLAEVA

2014-06-01

Full Text Available Lichens are symbiotic associations of a fungus (usually an ascomycete and a photobiont, which may be an alga and/or a cyanobacterium. Lichens dominate on about 6–8% of land surface, mainly in the habitats with severe climatic conditions. Lichenized fungi are among the pioneer vegetation on bare rock or soil. Mat-forming species contribute substantially to the soil cover in tundras and high mountain elevations. Lichens are rich in water-soluble compounds which can be leached-out the lichen thalli with atmospheric depositions. We have recently described the occurrence of water-soluble phenolics in lichens (Zagoskina et al 2013. These compounds can play important role in the ecosystem functioning and primary soil formation (weathering, humification. The aim of this work was to study qualitative composition of water-soluble phenolics in the lichen species widespread in the soil cover of tundra zone. The air-dried thalli of Alectoria ochroleuca, Cetraria islandica, C.nigricans, C.nivalis, Cladonia arbuscula and C.stellaris were homogenized to powder and used for the study. Lichens were collected in Khibiny mountains, Kola Peninsula in August 2013. Phenolic compounds were extracted by distilled water (1h, 30C and analyzed by TLC before and after the acid hydrolysis. It was found that all the lichens under the study contained the conjugates of phenol carboxylic acids. We have identified that non-phenolic part in some of these conjugates was represented by sugars and amino acids. The TLC of the hydrolizates of water extracts revealed occurrence of p-oxybenzoic acid in all of the species studied. The lichens Cetraria islandica, С.nigricans and Cladonia stellaris contained also vanillic acid. These phenolic acids are widespread in plant kingdom and are known as products of lignin decomposition in higher plants. The physiological role of water-soluble phenolics in lichens as well as their environmental role are need to be understood in future studies.

Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids.

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de Lima, Fabíola Aliaga; Martins, Isabela Mateus; Faria, Ana; Calhau, Conceição; Azevedo, Joana; Fernandes, Iva; Mateus, Nuno; Macedo, Gabriela Alves

2018-03-01

Phenolic acids have been reported to play a role on the antioxidant activity and other important biological activities. However, as most polyphenolics in food products are either bound to cellular matrices or present as free polymeric forms, the way they are absorbed has not been totally clear until now. Hydrolytic enzymes may act to increase functionalities in polyphenolic-rich foods, enhancing the bioaccessibility of phenolic compounds and minerals from whole grains. The aim of this study was to evaluate the action of tannin acyl hydrolase (tannase) on the total phenols, phenolic acid profile, antioxidant capacity and in vitro bioaccessibility of phenolic acids found in whole rye flour (RF). Besides increasing total phenols and the antioxidant capacity, tannase treatment increased the amounts of ferulic, sinapic and vanillic acids identified in RF, evidencing a new type of feruloyl esterase catalytic action of tannase. Vanillic and sinapic acids in tannase-treated whole rye flour (RFT) were higher than RF after in vitro gastrointestinal digestion, and higher amounts of transported vanillic acid through the Caco-2 monolayer were detected in RFT. However, the bioaccessibility and the transport efficiency of RF phenolic acids were higher than RFT. Underutilized crops like rye and rye-derived products may be an important source of phenolic acids. The tannase biotransformation, even influencing the total phenolics and antioxidant capacity of RF, did not increase the bioaccessibility of phenolic acids under the experimental conditions of this study.

Ionic liquid-assisted solublization for improved enzymatic esterification of phenolic acids

DEFF Research Database (Denmark)

Yang, Zhiyong; Guo, Zheng; Xu, Xuebing

2012-01-01

in a binary system, which is composed of ionic liquid tOMA•TFA (trioctylmethylammonium Trifluoroacetate) and octanol. Ionic liquid tOMA•TFA has great solubility towards most of phenolic acid. The strategy of increasing the solubility of phenolic in ionic liquid tOMA•TFA was proved to be an efficient way...... for increasing conversion of phenolic acids. The mixture ratio between tOMA•TFA and octanol was varied from 1:4 to 1:16 (v/v), it was found that the highest conversion of dihydrocaffeic acid (DHCA) was achieved when tOMA•TFA and octanol was mixed as 1:12 (v/v). It was also found that conversion of DHCA at 70 o...

Ruminal Methane Production on Simple Phenolic Acids Addition in in Vitro Gas Production Method

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A. Jayanegara

2009-04-01

Full Text Available Methane production from ruminants contributes to total global methane production, which is an important contributor to global warming. In this experiment, six sources of simple phenolic acids (benzoic, cinnamic, phenylacetic, caffeic, p-coumaric and ferulic acids at two different levels (2 and 5 mM added to hay diet were evaluated for their potential to reduce enteric methane production using in vitro Hohenheim gas production method. The measured variables were gas production, methane, organic matter digestibility (OMD, and short chain fatty acids (SCFA. The results showed that addition of cinnamic, caffeic, p-coumaric and ferulic acids at 5 mM significantly (P p-coumaric > ferulic > cinnamic. The addition of simple phenols did not significantly decrease OMD. Addition of simple phenols tends to decrease total SCFA production. It was concluded that methane decrease by addition of phenolic acids was relatively small, and the effect of phenolic acids on methane decrease depended on the source and concentration applied.

Functional Teas from the Leaves of Arbutus unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers.

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Erkekoglou, Ioannis; Nenadis, Nikolaos; Samara, Efrosini; Mantzouridou, Fani Th

2017-06-01

The phenolic content/composition and antioxidant activity of hot/cold infusion and decoction from the leaves of Arbutus unedo were studied for the first time. 1,1-diphenyl-2-picrylhydrazyl (DPPH ● ), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS ●+ ), crocin-bleaching, copper-reducing, and liposome accelerated oxidation assays were used for the evaluation of the activity in vitro. In vivo, the extracts were examined for their ability to protect S. cerevisiae cells from H 2 O 2 induced oxidative stress. An on-line high-performance liquid chromatography-DPPH ● assay was applied to identify potent radical scavengers and comment on their contribution to the total activity. The addition of leaves to boiling water (decoction) was the most appropriate practice to apply since the highest phenol intake (220.2 mg gallic acid/cup served) was obtained. Additionally, its antioxidant activity was equal or superior to that of the other extracts. Flavonols (~51-61 mg/g dry extract) were the main phenols in all the extracts, with quercitrin accounting for ~20% of the total phenol amount. The on-line DPPH ● method verified the high potency of the decoction and indicated as the most active radical scavengers, two galloylquinic acid derivatives and myricitrin, accounting for ~28-45% and ~11-13% of the total scavenging, respectively. Present data may contribute to the future exploitation of A. unedo leaves by the food industry for health-promoting herbal tea preparations and dietary supplements.

Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines

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Daniel Bajčan

2016-01-01

Full Text Available Antioxidants are specific substances that oxidize themselves and in this way they protect other sensitive bioactive food components against destruction. At the same time, they restrict the activity of free radicals and change them to less active forms. Grapes and wine are a significant source of antioxidants in human nutrition. One of the most important group occuring in grapes and wines are polyphenols. Many of phenolic compounds have been reported to have multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant and antiradical activity. Therefore, it is important to know the content of polyphenols and their antioxidant effects in foods and beverages. Twenty-eight Cabernet Sauvignon wine samples, originated from different Slovak vineyard regions, were analyzed using spectrophotometry for the content of total polyphenols, content of total anthocyanins, antioxidant activity and wine colour density. Determined values of antioxidant activity in observed wines were within the interval 69.0 - 84.2% inhibition of DPPH (average value was 78.8% inhibition of DPPH and total polyphenol content ranged from 1,218 to 3,444 mg gallic acid per liter (average content was 2,424 mg gallic acid.L-1. Determined total anthocyanin contents were from 68.6 to 430.7 mg.L-1 (average content was 220.6 mg.L-1 and values of wine colour density ranged from 0.756 to 2.782 (average value was 1.399. The statistical evaluation of the obtained results did not confirm any linear correlations between total polyphenol content, resp. total anthocyanin content and antioxidant activity. The correlations between total polyphenol content and total anthocyanin content, resp. the content of total anthocyanins and wine colour density were strong. The results confirmed very strong correlations between wine colour density and total polyphenol content, resp. antioxidant

Antioxidant activity of phenolic compounds in lentil seeds (Lens culinaris L.

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Dragišić-Maksimović Jelena

2010-01-01

Full Text Available The antioxidant activities of methanol extracts of lentil seeds (Lens culinaris L. have been investigated in this work. Scarce reference data describe lentil seeds as rich in polyphenols, which are reported to exhibit bioactive properties due to their capability to reduce or quench reactive oxygen species. The content and composition of phenolics is highly dependent of the cultivars, environments/growth conditions and method of analysis. Therefore, this study is an effort in investigation of phenolics content and composition in lentil seeds trying to prove the contribution of identified phenolics to antioxidant capacity. HPLC measurements revealed that lentil seeds contain gallic acid, epicatechin, catechin, protocatechuic acid, rutin, p-coumaric acid and umbeliferone. Their DPPH radical scavenging activity was in descending order from gallic acid to umbeliferone. The presented results contribute to knowledge of the implications in dietary intake of phenolic compounds from lentil seeds.

Radical Scavenging Capacity of Methanolic Phillyrea latifolia L. Extract: Anthocyanin and Phenolic Acids Composition of Fruits

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Naciye Erkan

2013-01-01

Full Text Available Radical scavenging capacity of a crude methanolic extract from the fruits of Phillyrea latifolia L., commonly known as green olive tree or mock privet, was investigated with reference to anthocyanin standards, as flavonoids, and phenolic acid standards, as phenylpropanoids. Characterization with high performance liquid chromatography-diode array detection (HPLC-DAD indicated the presence of keracyanin, kuromanin, cyanidin, ferulic acid, caffeic acid and rosmarinic acid at amounts of 289.1, 90.4, 191.4, 225.2, 221.2 and 190.1 mg/100 g fresh weight (FW of fruits, respectively. Chlorogenic and p-coumaric acids were found to exist in lower amounts. Trolox equivalent antioxidant capacity (TEAC and IC50 values of the plant extract were found to be 1.8 mM Trolox equivalents (TE/g FW of fruits and 69.4 µg/mL, respectively, indicating the close radical scavenging activity of the extract to those of keracyanin and p-coumaric acid. The crude methanolic P. latifolia L. fruit extract was seen to be fairly potent in radical scavenging. Total phenolic content (TPC of the plant extract was found to be 1652.9 mg gallic acid equivalent (GAE/100 g FW of fruits.

Antiproliferative activity in tumor cell lines, antioxidant capacity and total phenolic, flavonoid and tannin contents of Myrciaria floribunda

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LUIS A.C. TIETBOHL

Full Text Available ABSTRACT Myrciaria floribunda (H. West ex Willd. O. Berg, Myrtaceae, is a native plant species of the Atlantic Rain Forest, from north to south of Brazil. The lyophilized ethyl acetate extract from the leaves of M. floribunda was investigated for its antiproliferative activity in tumor cell lines, antioxidant capacity and its total phenolic, flavonoid and tannin contents. Antiproliferative activity was tested in vitro against seven human cancer cells and against immortalized human skin keratinocytes line (HaCat, no cancer cell. Antioxidant activity was determined using 1-diphenyl-2-picrylhydrazyl (DPPH radical scavenging and oxygen radical absorbing capacity (ORAC assays and total phenolic, flavonoid and tannin contents were determined by spectrophotometric techniques. Ethyl acetate extract of M. floribunda exhibited antiproliferative activity against cancer cell lines with total growth inhibition (TGI between 69.70 and 172.10 µg/mL. For HaCat cell, TGI value was 213.60 µg/mL. M. floribunda showed a strong antioxidant potential: EC50 of 45.89±0.42 µg/mL and 0.55±0.05 mmol TE/g for DPPH and ORAC, respectively. Total phenolic content was 0.23±0.013g gallic acid equivalents (GAE/g extract and exhibited 13.10±1.60% of tannins content. The content of flavonoid was 24.08±0.44% expressed as rutin equivalents. These results provide a direction for further researches about the antitumoral potential of M. floribunda.

Determination of Phenolic Compounds in Wines

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Charalampos Proestos

2012-04-01

Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC coupled with a multiwavelength Ultraviolet/visible (UV/vis detector was used. The most abundant phenolic substances detected were (+-catechin (13.5-72.4 mg L-1 , gallic acid (0.40-99.47 mg L-1 and caffeic acid (0.87-33.48 mg L-1. The principal component analysis (PCA technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp.

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Jagtap, Umesh B; Panaskar, Shrimant N; Bapat, V A

2010-06-01

The antioxidant capacity of jackfruit (Artocarpus heterophyllus Lam. Fam. Moracae) fruit pulp (JFP) obtained from Western Ghats India was determined by evaluating the scavenging activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays and N, N-dimethyl-p-phenylendiamine (DMPD) radical cation decolorization assay. JFP was analyzed for total phenolic content (TPC) and total flavonoids content (TFC). The ethanol and water are the best solvents for the extracting phenols and flavonoids from the JFP. The antioxidant activities of JFP extracts were correlated with the total phenolic and flavonoids content. The results indicated that the jackfruit pulp is one natural source of antioxidant compounds.

Biological activity of various extracts and phenolic content of Micromeria persica and M. hedgei

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A. Sonboli

2015-07-01

Full Text Available Background and objectives: Lamiaceae members have long been used in Iranian Traditional Medicine (ITM for their various medicinal properties. The main objective of this study was to evaluate the antioxidant capacity and antimicrobial activity as well as the total phenolic content (TPC of the various extracts and fractions of two Iranian endemic Micromeria (M. persica and M. hedgei. Methods: Plant materials were extracted with methanol by maceration for 24 h. Then, the methanol extract (ME was further fractionated to obtain the chloroform (M-C and water (M-W fractions. The antimicrobial activity was investigated against seven Gram-positive and -negative bacteria and three fungi. Antioxidant activity was evaluated by DPPH method and the data were compared with their total phenolic contents. Results: The nonpolar sub fractions (M-C of both plants were active against pathogens especially Staphylococcus epidermidis and Bacillus subtilis with equal MIC values of3.75 and 7.5 mg/mL, respectively. Antioxidant activity evaluation showed that the polar fractions of both Micromeria species were stronger than nonpolar fractions, while the more considerable effect was observed for the water soluble fraction of the extract for M. hedgei with IC50 value of 59.1 µg/mL in comparison to M. persica (IC50 = 76.3 µg/mL. The highest gallic acid equivalent (GAE total phenolic contents was found to be 263.5 ± 1.5 and 256.3 ± 3.1 mg/g dry weight for M-W extracts of M. hedgei and M. persica, respectively. Conclusion: The results indicated that the two species might be suggested as new potential sources of natural antioxidant and antimicrobial agents.

The acidic functional groups of humic acid

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Shanxiang, Li; Shuhe, Sun; Zhai Zongxi, Wu Qihu

1983-09-01

The acidic functional groups content, pK value, DELTAH and DELTAS of humic acid (HA) and nitro-humic acid (NHA) were determined by potentiometry, conductometry and calorimetric titration. The thermodynamic parameters of carboxylic groups and phenolic hydroxyl groups of humic acid are similar to that of simple hydroxy-benzoic acid. The configuration sites of acidic functional groups in humic acid from different coals are different. The carbonyl groups on aromatic rings are probably ortho to phenolic -OH for HA and NHA extracted from Huangxian's brown coal and Japanese lignite, while those from Lingshi's weathered coal are not. The weak -COOH groups of the latter possess higher chemical activity. The -COOH content in HA increases, phenolic -OH group decreases and the chemical acidity of acidic functional groups increases when HA is oxidized by nitric acid. (14 refs.)

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

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Shuyu Shen

2018-05-01

Full Text Available Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC and total proanthocyanidins contents (TPAC showed strong correlation with antioxidant activities (r > 0.95, p < 0.01. Hongyingzi (S-1, one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8 had the lowest. Except for black grain sorghum (S-7, that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r = 0.982 of FRAPassay, p < 0.01 and taxifolin (r = 0.826 of FRAP assay, p < 0.01 may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.

Effect of fermentation conditions on content of phenolic compounds in red wine

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Puškaš Vladimir S.

2005-01-01

Full Text Available The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarcinogenic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the first place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residual stem and content of seed was increased several times, resulting in a significant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A significant influence on colour of wines was also observed, especially in wines obtained applying shorter maceration.

Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.

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Baiano, A; Terracone, C; Gambacorta, G; La Notte, E

2009-04-01

The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage, saignée, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating of must-wine, cryo-maceration, and prolonged maceration) on the phenolic content and antioxidant activity of Primitivo musts and wines. Three methods for the determination of the antioxidant activity were compared: DPPH, beta-carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1-y-aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on the method applied. Concerning musts, the DPPH assay did not highlight great differences among technologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to beta-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology, saignée, and addition of tannins showed the highest antioxidant activities according to DPPH and beta-carotene. The highest correlation coefficients (0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin. Practical Applications: It is well known that a moderate consumption (equivalent to 2 glasses per day) of red wine is actually recommended since it appears associated with a decreased incidence of

Total Phenolic Content and Antioxidant Capacity of Radish as Influenced by the Variety and Vegetative Stage

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Maria Doinița Borș

2015-05-01

Full Text Available This study investigates the influence of the variety and vegetative stage on the total phenolic content and antioxidant capacity of radish. Samples of seeds, sprouts (day-3, day-5 and day-7 and roots of three varieties (red, white and black of radish (Raphanussativus were collected and tested for the above-mentioned parameters. Determination of total phenolic content was performed by Folin-Ciocalteau assay and antioxidant activity by DPPH assay. The total phenolic content ranged between 4.75 and 19.44 mg GAE/g DW and the antioxidant capacity between 12 and 75%. The highest total phenolic content and antioxidant capacity was found in radish sprouts and the lowest in radish roots, and among samples in the black radish variety. 

Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

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Tae-Dong Jung

2017-06-01

Full Text Available Rice bran, a by-product derived from processing rice, is a rich source of bioactive compounds. Recent studies have suggested that the fermentation can improve their biological activities. This study aimed to determined the level of γ-oryzanol, β-glucan and total phenol contents of fermented rice bran from 21 Korean varieties, as well as to evaluate their antioxidant activities. We also assessed the validation of the analytical method for determining γ-oryzanol content in fermented rice brans. Among the fermented rice brans, the Haedam rice bran contained the highest level of total phenol content (156.08 mg gallic acid equivalents/g, DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (71.30% and ORAC (Oxygen radical absorbance capacity value (1101.31 μM trolox equivalents/g. Furthermore, the fermented Migwang rice bran showed the highest level of γ-oryzanol content (294.77 ± 6.74 mg/100 g.

Quantitative and Qualitative Analysis of Phenolic and Flavonoid Content in Moringa oleifera Lam and Ocimum tenuiflorum L.

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Sankhalkar, Sangeeta; Vernekar, Vrunda

2016-01-01

Number of secondary compounds is produced by plants as natural antioxidants. Moringa oleifera Lam. and Ocimum tenuiflorum L. are known for their wide applications in food and pharmaceutical industry. To compare phenolic and flavonoid content in M. oleifera Lam and O. tenuiflorum L. by quantitative and qualitative analysis. Phenolic and flavonoid content were studied spectrophotometrically and by paper chromatography in M. oleifera Lam. and O. tenuiflorum L. Higher phenolic and flavonoid content were observed in Moringa leaf and flower. Ocimum flower showed higher phenolic content and low flavonoid in comparison to Moringa. Flavonoids such as biflavonyl, flavones, glycosylflavones, and kaempferol were identified by paper chromatography. Phytochemical analysis for flavonoid, tannins, saponins, alkaloids, reducing sugars, and anthraquinones were tested positive for Moringa and Ocimum leaf as well as flower. In the present study higher phenolic and flavonoid content, indicated the natural antioxidant nature of Moringa and Ocimum signifying their medicinal importance. Moringa oleifera Lam. and Ocimum tenuiflorum L. are widly grown in India and are known for their medicinal properties. Number of secondary metabolites like phenolics and flavonoids are known to be present in both the plants. The present study was conducted with an objective to qualitatively and quantitatively compare the phenolics and flavanoids in these two medicinally important plants.Quantitation of total phenolics and flavanoids was done by spectrophotometrically while qualitative analysis was perfomed by paper chromatography and by phytochemical tests. Our results have shown higher phenolics and flavanoid content in Moringa leaf and flower. However, higher phenolic content was absent in Ocimum flower compared to that of Moringa. Phytochemical analysis of various metabolites such as flavonoids, tanins, sapponins, alkaloids, anthraquinones revealed that both the plant extracts were rich sources of

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.

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Dynkowska, Wioletta M; Cyran, Malgorzata R; Ceglińska, Alicja

2015-03-30

The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Poly(N-vinylimidazole/ethylene glycol dimethacrylate) for the purification and isolation of phenolic acids

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Schemeth, Dieter; Noël, Jean-Christophe [Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, CCB—Center of Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck (Austria); Jakschitz, Thomas [Austrian Drug Screening Institute, Innrain 66a, 6020 Innsbruck (Austria); Rainer, Matthias, E-mail: m.rainer@uibk.ac.at [Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, CCB—Center of Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck (Austria); Tessadri, Richard [Institute of Mineralogy and Petrography, Leopold-Franzens University of Innsbruck, Innrain 52, 6020 Innsbruck (Austria); Huck, Christian W. [Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, CCB—Center of Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck (Austria); Bonn, Günther K. [Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, CCB—Center of Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck (Austria); Austrian Drug Screening Institute, Innrain 66a, 6020 Innsbruck (Austria)

2015-07-23

Highlights: • Free-radical polymerization of protonable vinylimidazole with EGMDA. • Polymer-optimization by maximum loading capacity of phenolic acids. • Performs better than SiO{sub 2} and Al{sub 2}O{sub 3} in normal phase mode using acetonitrile. • Performs equal or even better in anion-exchange mode compared to Oasis-MAX. • Efficient purification of phenolic compounds from crude extract. - Abstract: In this study we report the novel polymeric resin poly(N-vinyl imidazole/ethylene glycol dimethacrylate) for the purification and isolation of phenolic acids. The monomer to crosslinker ratio and the porogen composition were optimized for isolating phenolic acids diluted in acetonitrile at normal phase chromatography conditions, first. Acetonitrile serves as polar, aprotic solvent, dissolving phenolic acids but not interrupting interactions with the stationary phase due to the approved Hansen solubility parameters. The optimized resin demonstrated high loading capacities and adsorption abilities particularly for phenolic acids in both, acetonitrile and aqueous solutions. The adsorption behavior of aqueous standards can be attributed to ion exchange effects due to electrostatic interactions between protonated imidazole residues and deprotonated phenolic acids. Furthermore, adsorption experiments and subsequent curve fittings provide information of maximum loading capacities of single standards according to the Langmuir adsorption model. Recovery studies of the optimized polymer in the normal-phase and ion-exchange mode illustrate the powerful isolation properties for phenolic acids and are comparable or even better than typical, commercially available solid phase extraction materials. In order to prove the applicability, a highly complex extract of rosemary leaves was purified by poly(N-vinyl imidazole/ethylene glycol dimethacrylate) and the isolated compounds were identified using UHPLC–qTOF-MS.

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

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Filannino, Pasquale; Addante, Rocco; Pontonio, Erica; Gobbetti, Marco

2016-01-01

ABSTRACT Fructophilic lactic acid bacteria (FLAB) are strongly associated with the gastrointestinal tracts (GITs) of Apis mellifera L. worker bees due to the consumption of fructose as a major carbohydrate. Seventy-seven presumptive lactic acid bacteria (LAB) were isolated from GITs of healthy A. mellifera L. adults, which were collected from 5 different geographical locations of the Apulia region of Italy. Almost all of the isolates showed fructophilic tendencies: these isolates were identified as Lactobacillus kunkeei (69%) or Fructobacillus fructosus (31%). A high-throughput phenotypic microarray targeting 190 carbon sources was used to determine that 83 compounds were differentially consumed. Phenotyping grouped the strains into two clusters, reflecting growth performance. The utilization of phenolic acids, such as p-coumaric, caffeic, syringic, or gallic acids, as electron acceptors was investigated in fructose-based medium. Almost all FLAB strains showed tolerance to high phenolic acid concentrations. p-Coumaric acid and caffeic acid were consumed by all FLAB strains through reductases or decarboxylases. Syringic and gallic acids were partially metabolized. The data collected suggest that FLAB require external electron acceptors to regenerate NADH. The use of phenolic acids as external electron acceptors by the 4 FLAB showing the highest phenolic acid reductase activity was investigated in glucose-based medium supplemented with p-coumaric acid. Metabolic responses observed through a phenotypic microarray suggested that FLAB may use p-coumaric acid as an external electron acceptor, enhancing glucose dissimilation but less efficiently than other external acceptors such as fructose or pyruvic acid. IMPORTANCE Fructophilic lactic acid bacteria (FLAB) remain to be fully explored. This study intends to link unique biochemical features of FLAB with their habitat. The quite unique FLAB phenome within the group lactic acid bacteria (LAB) may have practical relevance

Antioxidant capacity changes and phenolic profile of Echinacea purpurea, nettle (Urtica dioica L.), and dandelion (Taraxacum officinale) after application of polyamine and phenolic biosynthesis regulators.

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Hudec, Jozef; Burdová, Mária; Kobida, L'ubomír; Komora, Ladislav; Macho, Vendelín; Kogan, Grigorij; Turianica, Ivan; Kochanová, Radka; Lozek, Otto; Habán, Miroslav; Chlebo, Peter

2007-07-11

The changes of the antioxidant (AOA) and antiradical activities (ARA) and the total contents of phenolics, anthocyanins, flavonols, and hydroxybenzoic acid in roots and different aerial sections of Echinacea purpurea, nettle, and dandelion, after treatment with ornithine decarboxylase inhibitor, a polyamine inhibitor (O-phosphoethanolamine, KF), and a phenol biosynthesis stimulator (carboxymethyl chitin glucan, CCHG) were analyzed spectrophotometrically; hydroxycinnamic acids content was analyzed by RP-HPLC with UV detection. Both regulators increased the AOA measured as inhibition of peroxidation (IP) in all herb sections, with the exception of Echinacea stems after treatment with KF. In root tissues IP was dramatically elevated mainly after CCHG application: 8.5-fold in Echinacea, 4.14-fold in nettle, and 2.08-fold in dandelion. ARA decrease of Echinacea leaves treated with regulators was in direct relation only with cichoric acid and caftaric acid contents. Both regulators uphold the formation of cinnamic acid conjugates, the most expressive being that of cichoric acid after treatment with CCHG in Echinacea roots from 2.71 to 20.92 mg g(-1). There was a strong relationship between increase of the total phenolics in all sections of Echinacea, as well as in the studied sections of dandelion, and the anthocyanin content.

PHENOLIC COMPOUNDS OF WATER-ETHANOLIC EXTRACT OF MENTHA LONGIFOLIA L

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O. A. Grebennikova

2014-01-01

Full Text Available The article represents data about qualitative and quantitative composition of phenolic compounds in water-ethanol extract of perspective clone of Mentha longifolia L. of NBE-NSC selection. Phenolic substances content in water-ethanol extract amounted to 3003.3 mg/100g. 13 components were determined in the extract. The extract contains caffeic acid, chlorogenic acid isomers, rosmarinic acid and glycosides of luteolin. Rosmarinic acid (50.2% prevails among phenolic substances of Mentha longifolia extract. The conclusion is that the use of this extract is possible to create products with high biological value

Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering.

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Shao, Yafang; Xu, Feifei; Sun, Xiao; Bao, Jinsong; Beta, Trust

2014-01-15

This study investigated differences in total phenolic content (TPC), antioxidant capacity, and phenolic acids in free, conjugated and bound fractions of white (unpolished), red and black rice at 1-, 2-, and 3-weeks of grain development after flowering and at maturity. Unlike the TPC (mg/100g) of white rice (14.6-33.4) and red rice (66.8-422.2) which was significantly higher at 1-week than at later stages, the TPC of black rice (56.5-82.0) was highest at maturity. The antioxidant capacity measured by DPPH radical scavenging and ORAC methods generally followed a similar trend as TPC. Only black rice had detectable anthocyanins (26.5-174.7mg/100g). Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) were the main anthocyanins in black rice showing significantly higher levels at 2- and 3-weeks than at 1-week development and at maturity. At all stages, the phenolic acids existed mainly in the bound form as detected by HPLC and confirmed by LC-MS/MS. Black rice (20.1-31.7mg/100g) had higher total bound phenolic acids than white rice and red rice (7.0-11.8mg/100g). Protocatechuic acid was detected in red rice and black rice with relatively high levels at 1-week development (1.41mg/100g) and at maturity (4.48mg/100g), respectively. Vanillic acid (2.4-5.4mg/100g) was detected only in black rice where it peaked at maturity. p-Coumaric acid (black rice. Ferulic acid (4.0-17.9mg/100g), the most abundant bound phenolic acid, had an inconsistent trend with higher levels being observed in black rice where it peaked at maturity. Isoferulic acid levels (0.8-1.6mg/100g) were generally low with slightly elevated values being observed at maturity. Overall black rice had higher total bound phenolic acids than white and red rice while white rice at all stages of development after flowering. Copyright © 2013 Elsevier Ltd. All rights reserved.

Antioxidant capacity, phenolic acids and caffeine contents of some commercial coffees available on the Romanian market.

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Trandafir, Ion; Nour, Violeta; Ionica, Mira Elena

2013-03-01

In the present study a simple and highly sensitive RP-HPLC method has been established for simultaneous determination of chlorogenic acid, caffeic acid, vanillic acid and caffeine in coffee samples. The method has been applied to eight different coffees available on the Romanian market which were previously analysed concerning the total polyphenols content and antioxidant capacity. Reduction of the DPPH radical was used to determine the antioxidant capacity of the coffee extracts while the total polyphenols content was determined by spectrophotometry (Folin Ciocalteu's method). The total polyphenols content ranged from 1.98 g GAE/100 g to 4.19 g GAE/100 g while the caffeine content ranged from 1.89 g/100 g to 3.05 g/100 g. A large variability was observed in chlorogenic acid content of the investigated coffee samples which ranged between 0.6 and 2.32 g/100 g.

Potentiometric investigation of acid dissociation and anionic homoconjugation equilibria of substituted phenols in dimethyl sulfoxide[Substituted phenols; Acid-base equilibria; Dimethyl sulfoxide (DMSO); Potentiometry

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Czaja, Malgorzata; Kozak, Anna; Makowski, Mariusz; Chmurzynski, Lech. E-mail: lech@chemik.chem.univ.gda.pl

2003-10-01

Standard acidity constants, K{sub a}{sup DMSO} (HA), expressed as pK{sub a}{sup DMSO} (HA) values, and anionic homoconjugation constants, K{sup DMSO}{sub AHA{sup -}}, (in the form of lg K{sup DMSO}{sub AHA{sup -}} values) have been determined for 11 substituted phenol-phenolate systems a polar protophilic aprotic solvent, dimethyl sulfoxide (DMSO) with a potentiometric titration. A linear relationship has been determined between lg K{sup DMSO}{sub AHA{sup -}} and pK{sub a}{sup DMSO} (HA). The tendency towards anionic homoconjugation in these systems increases with increasing pK{sub a}{sup DMSO} (HA) that is with declining phenol acidity. The pK{sub a}{sup DMSO} (HA) are correlated with both pK{sub a}{sup W} (HA) water and other polar non-aqeous solvents.

Evaluation of the Antiradical Properties of Phenolic Acids

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Koroleva, Olga; Torkova, Anna; Nikolaev, Ilya; Khrameeva, Ekaterina; Fedorova, Tatyana; Tsentalovich, Mikhail; Amarowicz, Ryszard

2014-01-01

Antioxidant capacity (AOC) against peroxyl radical and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical cation was measured for a series of p-hydroxybenzoic (HB) and p-hydroxycinnamic (HC) acids at different pH. Quantum-chemical computation was performed using Gaussian 3.0 software package to calculate the geometry and energy parameters of the same compounds. Significant correlations were revealed between AOC and a number of calculated parameters. The most significant AOC descriptors for the studied compounds against peroxyl radical were found to be HOMO energy, rigidity (η) and Mulliken charge on the carbon atom in m-position to the phenolic hydroxyl. The most significant descriptor of the antioxidant properties against the ABTS radical cation at pH 7.40 is electron transfer enthalpy from the phenolate ion. The mechanism of AOC realization has been proposed for HB and HC acids against both radicals. PMID:25229820

Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.

Science.gov (United States)

Wang, Lu; Luo, You; Wu, Yanan; Liu, Yan; Wu, Zhenqiang

2018-10-30

There are both soluble and insoluble-bound forms of phenolics in tea-leaf products. In order to increase total soluble phenolics contents, guava leaves tea (GLT) was first fermented with Monascus anka and Saccharomyces cerevisiae, and then hydrolyzed with complex enzymes. The changes in phenolics profiles, antioxidant activities and inhibitory effect on α-glucosidase in processed GLT were investigated. Compared with the un-fermented GLT, fermentation and complex enzymatic processing (FE) significantly increased the total phenolics, total flavonoids, quercetin and kaempferol contents by 2.1, 2.0, 13.0 and 6.8 times, respectively. After the FE, a major proportion of phenolics existed in the soluble form. Quercetin was released in the highest amount among different phenolics. In addition, soluble phenolic extracts from GLT following FE exhibited a highest antioxidant activity and inhibitory effect on α-glucosidase. The paper suggested an improved method for processing GLT into high-value products rich in phenolics and flavonoids aglycones with enhanced health benefits. Copyright © 2018 Elsevier Ltd. All rights reserved.

In Vitro Antioxidant Activities of Phenols and Oleanolic Acid from Mango Peel and Their Cytotoxic Effect on A549 Cell Line

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Xuelian Bai

2018-06-01

Full Text Available Mango peel, the main by-product of juice processing, possesses appreciable quantities of bioactive phenolic compounds and is worthy of further utilization. The present work reports for the first time the HPLC analysis and in vitro antioxidant evaluation of mango peel phenols (MPPs and their cytotoxic effect on the A549 lung cancer cell line. These results indicated that mango peel has the total phenolic content of 723.2 ± 0.93 mg·kg−1 dry mango peel (DMP, which consisted mainly of vanillic aldehyde, caffeic acid, chlorogenic acid, gallic acid, procyanidin B2 and oleanolic acid. Antioxidant assays showed that MPPs had strong antioxidant activities, with 92 ± 4.2% of DPPH radical scavenging rate, 79 ± 2.5% of ABTS radical inhibition rate and 4.7 ± 0.5 μM Trolox equivalents per kg−1 DMP of ferric reducing power. Gallic acid possess a stronger antioxidant capacity than other phenols. In vitro cytotoxic tests suggested that mango peel extract (MPE had an IC50 value of 15 mg·mL−1 and MPPs had a stronger inhibitory effect on the A549 cell line. Oleanolic acid exhibited the strongest cytotoxicity, with an IC50 value of 4.7 μM, which was similar with that of the positive control 5-fluorouracil.

Phenolic Contents and Antioxidant Activity of Jojoba (Simmondsia chinensis (Link). Schindler

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Kara, Yeşim

2017-01-01

The ethanol and methanol extracts of Jojoba (Simmondsia chinensis (Link). Schnider)  leaves and seeds werescreened for antioxidant activity. The antioxidative potential of ethanol andmethanol extracts of Jojoba (Simmondsiachinensis) were investigated for the first time using DPPH2,2-diphenyl-1-picrylhdrazyl, total phenolic contents, antioxidant activity.Total phenolic substance amounts were calculated according to Folin-Ciocalteumethod, substance concentrations in mg/GAE g, equivalent to gall...

[Role of the vitamin factor in preventing phenol poisoning].

Science.gov (United States)

Skvortsova, R I; Pozniakovskiĭ, V M; Agarkova, I A

1981-01-01

Experiments on rats were made to examine the effect of vitamin B1, pantothenic and ascorbic acids on the acetylation system and some characteristics of protein metabolism under chronic exposure to phenol. Inhibition of phenol vapours led to inhibition of the acetylation on the 105th day of the experiment, to accumulation of pyruvic acid by the blood and diurnal urine, to elevation of cholesterol content in the blood serum. The total content of protein and protein fractions in the blood serum remained unchanged. Additional vitaminization of the animals with thiamine (150 micrograms), calcium pantothenate (650 micrograms) or with their mixture containing ascorbic acid (2 mg) resulted in normalization of the test characteristics of carbohydrate and fat metabolism. The data obtained and the clinical trials carried out by the authors suggest introduction of the physiological doses of thiamine, calcium pantothenate and ascorbic acid into the diet of the workers in order to prevent phenol poisonings more effectively.

Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd).

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Gómez-Caravaca, Ana Maria; Iafelice, Giovanna; Verardo, Vito; Marconi, Emanuele; Caboni, Maria Fiorenza

2014-08-15

The aim of this work was to obtain sweet quinoa seeds by a pearling process. Thus, two different pearling degrees (20% and 30%) were tested. Moreover, the effect of pearling process on saponins and phenolic content in quinoa were evaluated. To this end, GC-MS methodology was used to identify and quantify the saponins and reversed phase-high performance liquid chromatography coupled to DAD and mass spectrometer detectors was applied to study the phenolic composition. As expected, whole quinoa had the highest saponins and phenolics contents. An abrasion degree of 30% was necessary to obtain sweet quinoa (with a total saponin content lower than 110 mg/100 g). Obviously, this process caused a decrease of 21.5% and 35.2% of free and bound phenolic compounds, respectively. However, this decrease was lower if compared with other cereals. Thus, pearling process is a promising sustainable method to obtain sweet quinoa with a "green" approach. Copyright © 2014 Elsevier Ltd. All rights reserved.

Graphene oxide for solid-phase extraction of bioactive phenolic acids.

Science.gov (United States)

Hou, Xiudan; Wang, Xusheng; Sun, Yingxin; Wang, Licheng; Guo, Yong

2017-05-01

A solid-phase extraction (SPE) method for the efficient analysis of trace phenolic acids (PAs, caffeic acid, ferulic acid, protocatechuic acid, cinnamic acid) in urine was established. In this work, a graphene oxide (GO) coating was grafted onto pure silica to be investigated as SPE material. The prepared GO surface had a layered and wrinkled structure that was rough and well organized, which could provide more open adsorption sites. Owing to its hydrophilicity and polarity, GO showed higher extraction efficiency toward PAs than reduced GO did, in agreement with the theoretical calculation results performed by Gaussian 09 software. The adsorption mechanism of PAs on GO@Sil was also investigated through static state and kinetic state adsorption experiments, which showed a monolayer surface adsorption. Extraction capacity of the as-prepared material was optimized using the response surface methodology. Under the optimized conditions, the as-established method provided wide linearity range (2-50 μg L -1 for protocatechuic acid and 1-50 μg L -1 for caffeic acid, ferulic acid, and cinnamic acid) and low limits of detection (0.25-1 μg L -1 ). Finally, the established method was applied for the analysis of urine from two healthy volunteers. The results indicate that the prepared material is a practical, cost-effective medium for the extraction and determination of phenolic acids in complex matrices. Graphical Abstract A graphene oxide coating was grafted onto pure silica as the SPE material for the extraction of phenolic acids in urines and the extraction mechanism was also mainly investigated.

Influence of humic acids of different origins on oxidation of phenol and chlorophenols by permanganate

International Nuclear Information System (INIS)

He Di; Guan Xiaohong; Ma Jun; Yang Xue; Cui Chongwei

2010-01-01

The influences of humic acids (HAs) of different origins, including two commercial HAs, three soil HAs and one aquatic HA, on phenols oxidation by permanganate were studied. The apparent second-order rate constants of 2-chlorophenol (2-CP)/phenol oxidation by permanganate in the presence of HAs at pH 7 followed the order of commercial HA (Shanghai) > soil HAs > commercial HA (Fluka) > aquatic HA. Moreover, the commercial HA (Shanghai) could accelerate the oxidation of different chlorophenols (CP) significantly under neutral condition. The FTIR analysis demonstrated greater content of C=C moieties and less amount of carboxylate, aliphatic groups and polysaccharide-like substances in soil HAs than in aqueous HA, suggesting that the increase of aromaticity in HA was beneficial to the oxidation of phenols by permanganate. The apparent second-order rate constants of 2-CP/phenol oxidation by permanganate in the presence of HAs correlated well with specific visible absorption (SVA) at 665 nm of HAs. High positive correlation coefficients (R 2 > 0.75) implied that π-electrons of HA strongly influenced the reactivity of 2-CP/phenol towards permanganate oxidation, which agreed well with positive correlation between Fluorescence Regional Integration (FRI) and the apparent second-order rate constants. The π-π interaction between HAs and phenols, the steric hindrance effect and the dissociation of phenols may affect the oxidation of phenols by permanganate in the presence of HA at pH = 7.0.

Influence of humic acids of different origins on oxidation of phenol and chlorophenols by permanganate.

Science.gov (United States)

He, Di; Guan, Xiaohong; Ma, Jun; Yang, Xue; Cui, Chongwei

2010-10-15

The influences of humic acids (HAs) of different origins, including two commercial HAs, three soil HAs and one aquatic HA, on phenols oxidation by permanganate were studied. The apparent second-order rate constants of 2-chlorophenol (2-CP)/phenol oxidation by permanganate in the presence of HAs at pH 7 followed the order of commercial HA (Shanghai)>soil HAs>commercial HA (Fluka)>aquatic HA. Moreover, the commercial HA (Shanghai) could accelerate the oxidation of different chlorophenols (CP) significantly under neutral condition. The FTIR analysis demonstrated greater content of CC moieties and less amount of carboxylate, aliphatic groups and polysaccharide-like substances in soil HAs than in aqueous HA, suggesting that the increase of aromaticity in HA was beneficial to the oxidation of phenols by permanganate. The apparent second-order rate constants of 2-CP/phenol oxidation by permanganate in the presence of HAs correlated well with specific visible absorption (SVA) at 665 nm of HAs. High positive correlation coefficients (R(2)>0.75) implied that pi-electrons of HA strongly influenced the reactivity of 2-CP/phenol towards permanganate oxidation, which agreed well with positive correlation between Fluorescence Regional Integration (FRI) and the apparent second-order rate constants. The pi-pi interaction between HAs and phenols, the steric hindrance effect and the dissociation of phenols may affect the oxidation of phenols by permanganate in the presence of HA at pH=7.0. 2010 Elsevier B.V. All rights reserved.

Influence of humic acids of different origins on oxidation of phenol and chlorophenols by permanganate

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He Di, E-mail: hedy1997@hotmail.com [State Key Lab of Urban Water Resource and Environment (HIT), Harbin Institute of Technology, Harbin (China); Guan Xiaohong, E-mail: hitgxh@126.com [State Key Lab of Urban Water Resource and Environment (HIT), Harbin Institute of Technology, Harbin (China); Ma Jun, E-mail: majun@hit.edu.cn [State Key Lab of Urban Water Resource and Environment (HIT), Harbin Institute of Technology, Harbin (China); Yang Xue, E-mail: yangxue1_ok@163.com [State Key Lab of Urban Water Resource and Environment (HIT), Harbin Institute of Technology, Harbin (China); Cui Chongwei, E-mail: cuichongwei1991@126.com [State Key Lab of Urban Water Resource and Environment (HIT), Harbin Institute of Technology, Harbin (China)

2010-10-15

The influences of humic acids (HAs) of different origins, including two commercial HAs, three soil HAs and one aquatic HA, on phenols oxidation by permanganate were studied. The apparent second-order rate constants of 2-chlorophenol (2-CP)/phenol oxidation by permanganate in the presence of HAs at pH 7 followed the order of commercial HA (Shanghai) > soil HAs > commercial HA (Fluka) > aquatic HA. Moreover, the commercial HA (Shanghai) could accelerate the oxidation of different chlorophenols (CP) significantly under neutral condition. The FTIR analysis demonstrated greater content of C=C moieties and less amount of carboxylate, aliphatic groups and polysaccharide-like substances in soil HAs than in aqueous HA, suggesting that the increase of aromaticity in HA was beneficial to the oxidation of phenols by permanganate. The apparent second-order rate constants of 2-CP/phenol oxidation by permanganate in the presence of HAs correlated well with specific visible absorption (SVA) at 665 nm of HAs. High positive correlation coefficients (R{sup 2} > 0.75) implied that {pi}-electrons of HA strongly influenced the reactivity of 2-CP/phenol towards permanganate oxidation, which agreed well with positive correlation between Fluorescence Regional Integration (FRI) and the apparent second-order rate constants. The {pi}-{pi} interaction between HAs and phenols, the steric hindrance effect and the dissociation of phenols may affect the oxidation of phenols by permanganate in the presence of HA at pH = 7.0.

Improvement in Flavonoids and Phenolic Acids Production and Pharmaceutical Quality of Sweet Basil (Ocimum basilicum L.) by Ultraviolet-B Irradiation.

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Ghasemzadeh, Ali; Ashkani, Sadegh; Baghdadi, Ali; Pazoki, Alireza; Jaafar, Hawa Z E; Rahmat, Asmah

2016-09-09

Sweet basil (Ocimum basilicum Linnaeus) is aromatic herb that has been utilized in traditional medicine. To improve the phytochemical constituents and pharmaceutical quality of sweet basil leaves, ultraviolet (UV)-B irradiation at different intensities (2.30, 3.60, and 4.80 W/m²) and durations (4, 6, 8, and 10-h) was applied at the post-harvest stage. Total flavonoid content (TFC) and total phenolic content (TPC) were measured using spectrophotometric method, and individual flavonoids and phenolic acids were identified using ultra-high performance liquid chromatography. As a key enzyme for the metabolism of flavonoids, chalcone synthase (CHS) activity, was measured using a CHS assay. Antioxidant activity and antiproliferative activity of extracts against a breast cancer cell line (MCF-7) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assays, respectively. UV-B irradiation at an intensity of 3.60 W/m² increased TFC approximately 0.85-fold and also increased quercetin (0.41-fold), catechin (0.85-fold), kaempferol (0.65-fold) rutin (0.68-fold) and luteolin (1.00-fold) content. The highest TPC and individual phenolic acid (gallic acid, cinnamic acid and ferulic acid) was observed in the 3.60 W/m² of UV-B treatment. Cinnamic acid and luteolin were not detected in the control plants, production being induced by UV-B irradiation. Production of these secondary metabolites was also significantly influenced by the duration of UV-B irradiation. Irradiation for 8-h led to higher TFC, TPC and individual flavonoids and phenolic acids than for the other durations (4, 8, and 10-h) except for cinnamic acid, which was detected at higher concentration when irradiated for 6-h. Irradiation for 10-h significantly decreased the secondary metabolite production in sweet basil leaves. CHS activity was induced by UV-B irradiation and highest activity was observed at 3.60 W/m² of UV-B irradiation. UV

Improvement in Flavonoids and Phenolic Acids Production and Pharmaceutical Quality of Sweet Basil (Ocimum basilicum L. by Ultraviolet-B Irradiation

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Ali Ghasemzadeh

2016-09-01

Full Text Available Sweet basil (Ocimum basilicum Linnaeus is aromatic herb that has been utilized in traditional medicine. To improve the phytochemical constituents and pharmaceutical quality of sweet basil leaves, ultraviolet (UV-B irradiation at different intensities (2.30, 3.60, and 4.80 W/m2 and durations (4, 6, 8, and 10-h was applied at the post-harvest stage. Total flavonoid content (TFC and total phenolic content (TPC were measured using spectrophotometric method, and individual flavonoids and phenolic acids were identified using ultra-high performance liquid chromatography. As a key enzyme for the metabolism of flavonoids, chalcone synthase (CHS activity, was measured using a CHS assay. Antioxidant activity and antiproliferative activity of extracts against a breast cancer cell line (MCF-7 were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH assays and MTT (3-(4,5-dimethylthiazol-2-yl-2,5-diphenyltetrazolium bromide assays, respectively. UV-B irradiation at an intensity of 3.60 W/m2 increased TFC approximately 0.85-fold and also increased quercetin (0.41-fold, catechin (0.85-fold, kaempferol (0.65-fold rutin (0.68-fold and luteolin (1.00-fold content. The highest TPC and individual phenolic acid (gallic acid, cinnamic acid and ferulic acid was observed in the 3.60 W/m2 of UV-B treatment. Cinnamic acid and luteolin were not detected in the control plants, production being induced by UV-B irradiation. Production of these secondary metabolites was also significantly influenced by the duration of UV-B irradiation. Irradiation for 8-h led to higher TFC, TPC and individual flavonoids and phenolic acids than for the other durations (4, 8, and 10-h except for cinnamic acid, which was detected at higher concentration when irradiated for 6-h. Irradiation for 10-h significantly decreased the secondary metabolite production in sweet basil leaves. CHS activity was induced by UV-B irradiation and highest activity was observed at 3.60 W/m2 of UV-B irradiation. UV

Comparison of total phenolic content, scavenging activity and HPLC-ESI-MS/MS profiles of both young and mature leaves and stems of Andrographis paniculata.

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Chua, Lee Suan; Yap, Ken Choy; Jaganath, Indu Bala

2013-12-01

The total phenolic content and radical scavenging activity of Andrographis paniculata has been investigated to estimate the amount of phenolic compounds and diterpene lactones, respectively in the plant extracts. The stem extracts exhibited higher total phenolic content and scavenging activity than those of the leaf extracts from both young and mature plants. A range of 19.6-47.8 mg extract of A. paniculata from different parts of the plant is equivalent to the scavenging activity exhibited by one mg of standard Trolox. HPLC-ESI-MS/MS was also used to identify simultaneously the phytochemicals from the leaves and stems of both young and mature plant samples. Of the identified compounds, seven of the sixteen diterpene lactones, three of the six flavonoids, five of the six phenolic acids and two cyclic acids are reported here for the first time for this species. Multivariate statistical approaches such as Hierarchiral Component Analysis (HCA) and Principle Component Analysis (PCA) have clustered the plant extracts into the leaf and stem groups, regardless of plant age. Further classification based on the phytochemical profiles revealed that mostly phenolic acids and flavonoids were from the young leaf extracts, and diterpenoids and their glycosides from the mature leaf extracts. However, the phytochemical profiles for the stems of both young and mature plants were not significantly different as presented in the dendrogram of HCA and the score plot of PCA. The marker for mature plants might be the m/z 557 ion (dihydroxyl dimethyl 19-[(beta-D-glucopyranosyl)oxy]-19-oxo-ent-labda-8(17),13-dien-16,15-olide), whereas the m/z 521 ion (propyl neoandrographolide) could be the marker for leaf extracts.

A study on total phenolics and vitamin c contents of kalecik karasi (vitis vinifera l.) clones

International Nuclear Information System (INIS)

Keskin, N.; Keskin, S.

2014-01-01

In this study total phenolic and vitamin C contents of the fully ripe berries of 23 clones of Kalecik Karasi which is one of the leading Turkish local red-wine grape cultivar originally grown in Kizilirmak valley near Kalecik/Ankara region were examined under the clone selection project supported by TUBTAK (Project Nr: 107 O 731). High-pressure liquid chromatography (HPLC) was used for vitamin C and spectrophotometer for total phenolics estimation. One way ANOVA was used to compare means of clone for their total phenolic and vitamin C contents. In addition to this univariate method, hierarchical cluster analysis was performed to identify similarity levels among the clones by considering total phenolics and vitamin C content together. Differences among the clones were found statistically significant for both characteristics. Total phenolic contents of the clones varied from 3.310 mg (clone 21) to 3.389 mg (clone 6) as GAE g fw. Vitamin C content ranged from 14.010 mg (clone 6) to 16.500 mg (clone 19) in 100g fw. Furthermore, similarity level for all clones was 83.1% that means variation rate is about 17% among the clones. As a summary of whole data, the first three performing clones are 6 (3.389 mg), 10 (3.374 mg) and 1 (3.365 mg) for total phenolics, and 19 (16.500 mg), 9 (16.020 mg), and 21 (16.015 mg) for vitamin C contents of the berries. (author)

The phenolic acids of some species of the Oenothera L. genus

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Tadeusz Krzaczek

2014-01-01

Full Text Available The occurence and approximative quantitative proportions of the phenolic acids in four species of the Oenothera L. genus was determined by the method of TLC and HPLC. In all species of Oenothera L. genus the permanent occurrence of acids: 2-hydroxy-4-metoxybenzoic, salicylic, ferulic, syringic, vanillic, p-coumaric, p-hydroxybenzoic, p-hydroxyphenylacetic, γ-rezorcil, gentysic, protocatechuic, caffeic and gallic has been confirmed. Whereas the other phenolic acids: o-coumaric, o-hydroxyphenylacetic and pirocatechuic were found in some species of the Oenothera L. genus only.

Response of total phenolic content and antioxidant activities of bush

African Journals Online (AJOL)

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OF BUSH TEA AND SPECIAL TEA USING DIFFERENT SELECTED. EXTRACTION ... 3,3'digallate and caffeine). Tea leaves have ..... Effects of solvent extraction on phenolic content and ... Critical Reviews in Food Science and Nutrition,.

Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.

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Świeca, Michał; Gawlik-Dziki, Urszula; Dziki, Dariusz; Baraniak, Barbara

2017-04-15

The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined). Compared to the control, for the bread with 1% and 5% of the functional component the contents of phenolics were 1.6 and 3.33 times higher. Also, an approximately 2.3-fold increase in antioxidant activity was found in bread containing 5% of the supplement. The compounds responsible for antioxidant potential have high bioaccessibility but poor bioavailability. The qualitative composition of the phenolic fraction has a key role in developing the antioxidant potential of bread; however, caffeine and synergism between antioxidants are also important considerations. Copyright © 2016 Elsevier Ltd. All rights reserved.

Antioxidant activity and total phenolic and flavonoid content of ...

African Journals Online (AJOL)

The antioxidant capacity of the flowering aerial parts of Astragalus squarrosus was determined by 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric thiocyanate methods. The phenolic and flavonoid content was also measured. A. squarrosus showed weak free radical scavenging activity with the DPPH ...

The Protective Effect of Whole Honey and Phenolic Extract on Oxidative DNA Damage in Mice Lymphocytes Using Comet Assay.

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Cheng, Ni; Wang, Yuan; Cao, Wei

2017-12-01

In this study, the antioxidant activity and the protective effect against hydrogen peroxide-induced DNA damage were assessed for five honeys of different botanical origin. Seven phenolic acids were detected in the honey samples. Ferulic acid was the most abundant phenolic acid detected in longan honey, jujube honey and buckwheat honey. Ellagic acid, p-hydroxybenzoic acid and protocatechuic acid were the main phenolic acids detected in vitex honey. Of all honey samples tested, the highest total phenolic content and antioxidant activity were found in buckwheat honey, whereas the lowest total phenolic content and antioxidant activity were found in locust honey. Treatment with hydrogen peroxide induced a 62% increase in tail DNA in mice lymphocytes, and all studied honeys significantly inhibited this effect (P Phenolic extracts of honey displayed greater protective effects than whole honey in comet assay. The hydrogen peroxide-generated increase in 8-hydroxy-2-deoxyguanosine (8-OHdG) was effectively inhibited by the honeys studied (P phenolic acids of honey can penetrate into lymphocytes and protect DNA from oxidative damage by scavenging hydrogen peroxide and/or chelating ferrous ions.

Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice.

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Pang, Yuehan; Ahmed, Sulaiman; Xu, Yanjie; Beta, Trust; Zhu, Zhiwei; Shao, Yafang; Bao, Jinsong

2018-02-01

Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p-coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p-coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals. Copyright © 2017 Elsevier Ltd. All rights reserved.

Antioxidant activity and total phenolic content in Red Ginger (Zingiber officinale) based drinks

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Widayat; Cahyono, B.; Satriadi, H.; Munfarida, S.

2018-01-01

Indonesia is a rich spices country, both as a cooking spice and medicine. One of the most abundant commodities is red ginger, where it still less in application. On the other hand, the level of pollution is higher, so antioxidants are needed to protect the body cells from the bad effects of free radicals. The body can not naturally produce antioxidants as needed, so we need to consume foods with high antioxidant content. The purpose of this study is to know the antioxidant activity and total phenolic content in red ginger (Zingiber officinale) based drinks. Research design with complete randomized design (RAL) with factorial pattern 3 x 3, as the first factor is red ginger extract and water ratio (1: 1, 1: 2 and 1: 3) and second factor is the type of sugar used (cane sugar, palm sugar and mixed sugar). The results of this study indicate that red ginger extract and water ratio of 1: 3 give higher antioxidant. The highest antioxidant obtained in red ginger extract and water ratio of 1: 3 and using mixed sugar. That antioxidants value is 88.56%, it is not significant decreased compared to the antioxidant of pure ginger extract that is 91.46%. For higher phenol total content obtained on syrup that uses palm sugar. The highest phenol total content obtained in red ginger extract and water ratio of 1: 1 and using palm sugar. That total phenol content value is 6299 ppm.

The effects of bud load and regulated deficit irrigation on sugar, organic acid, phenolic compounds and antioxidant activity of Razakı table grape berries

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Tangolar Semih

2015-01-01

Full Text Available This study aims at assessing the effects of increased bud load and irrigation applications on berry quality of the Razakı table grape. Two Regulated Deficit Irrigation (RDI having different irrigation levels (RDI-I and RDI-II based on the growth stages, in addition to a non-irrigated control treatment together with two different bud load practices (K-normal and 2K-two-fold buds of the normal were examined for their effects on quality attributes such as sugar and organic acids contents, phenolic compounds as well as antioxidant capacity of the berries. The non-irrigated vines had highest sugar level (198.86 g/kg in the first year (2013 of the experiment whilst the sugar content of the berries was increased with irrigation (RDI-II in 2014. However the highest organic acid (7.10 g/kg was recorded from the RDI-II treatment in 2013 whereas those of from non-irrigated vines were highest (7.81 g/kg in 2014. Considering the sugar and organic acid content of the berries, bud load effects were not significant. The total phenolic acids were higher under non-irrigated and 2K bud load conditions. Antioxidant activity of berries was increased with RDI-I irrigation and 2K practices in the first year (2013 although no significant effect was recorded in the second year of the experiment. In all applications, glucose among the sugars, tartaric acid among the organic acids, catechin and epicatechin among the phenolic compounds were detected to be higher compared to other components in berries.

Bioactive phenolic acids from Scorzonera radiata Fisch.

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N Tsevegsuren

2014-09-01

Full Text Available Chromatographic separation of the crude extract obtained from the aerial parts of the Mongolian medicinal plant Scorzonera radiata yielded five new dihydrostilbenes [4], two new flavonoids, one new quinic acid derivative, as well as twenty known compounds including eight quinic acid derivatives, four flavonoids, two coumarins, five simple benzoic acids, and one monoterpene glycoside. We present here results on isolation and structural identification some active phenolic compounds from the Scorzonera radiata - eight quinic acid derivatives (quinic acid, 4,5-dicaffeoylquinic acid, 4,5-dicaffeoyl-epi-quinic acid, 3,5-dicaffeoylquinic acid, 3,5-dicaffeoyl-epi-quinic acid, chlorogenic acid, 5-p-coumaroylquinic acid (trans, 5-p-coumaroylquinic acid (cis. Quinic acid derivatives exhibited antioxidative activity.DOI: http://dx.doi.org/10.5564/mjc.v12i0.177 Mongolian Journal of Chemistry Vol.12 2011: 78-84

Accumulation of cell wall-bound phenolic metabolites and their upliftment in hairy root cultures of tomato (Lycopersicon esculentum Mill.).

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Mandal, Sudhamoy; Mitra, Adinpunya

2008-07-01

Alkaline hydrolysis of cell wall material of tomato hairy roots yielded ferulic acid as the major phenolic compound. Other phenolics were 4-hydroxybenzoic acid, vanillic acid, 4-hydroxybenzaldehyde, vanillin and 4-coumaric acid. The content of phenolics was much higher at the early stage of hairy root growth. The ferulic acid content decreased up to 30 days and then sharply increased to 360 microg/g at 60 days of growth. Elicitation of hairy root cultures with Fusarium mat extract (FME) increased ferulic acid content 4-fold after 24 h. As the pathogen-derived elicitors have specific receptors in plants, FME may thus be used for inducing resistance against Fusarium oxysporum f. sp. lycopersici.

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas

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Miki Mei-Chi Wang

2018-04-01

Full Text Available Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Keywords: 5-Galloylquinic acid, Aging, Baking, Gallic acid, Oolong tea

Fatty acids, essential oil, and phenolics modifications of black cumin fruit under NaCl stress conditions.

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Bourgou, Soumaya; Bettaieb, Iness; Saidani, Moufida; Marzouk, Brahim

2010-12-08

This research evaluated the effect of saline conditions on fruit yield, fatty acids, and essential oils compositions and phenolics content of black cumin (Nigella sativa). This plant is one of the most commonly found aromatics in the Mediterranean kitchen. Increasing NaCl levels to 60 mM decreased significantly the fruits yield by 58% and the total fatty acids amount by 35%. Fatty acids composition analysis indicated that linoleic acid was the major fatty acid (58.09%) followed by oleic (19.21%) and palmitic (14.77%) acids. Salinity enhanced the linoleic acid percentage but did not affect the unsaturation degree of the fatty acids pool and thus the oil quality. The essential oil yield was 0.39% based on the dry weight and increased to 0.53, 0.56, and 0.72% at 20, 40, and 60 mM NaCl. Salinity results on the modification of the essential oil chemotype from p-cymene in controls to γ-terpinene/p-cymene in salt-stressed plants. The amounts of total phenolics were lower in the treated plants. Salinity decreased mainly the amount of the major class, benzoics acids, by 24, 29, and 44% at 20, 40, and 60 mM NaCl. The results suggest that salt treatment may regulate bioactive compounds production in black cumin fruits, influencing their nutritional and industrial values.

Phenolic Composition and Antioxidant Capacities of Chinese Local Pummelo Cultivars' Peel

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Zefang Lü

2016-05-01

Full Text Available China is one of the main production areas of pummelo [Citrus grandis (L. Osbeck.] in the world and has lots of distinctive local cultivars. Systematic research on the detection of phenolics and antioxidant capacity of peels of mature local cultivars pummelo  fruits is rare. In the current study, phenolic composition and content in peels (flavedo and albedo of ten Chinese local pummelo cultivars were determined using Ultraviolet Spectrophotometer and High Performance Liquid Chromatography (HPLC, and their antioxidant capacities were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH radicals, ferric reducing antioxidant power (FRAP, and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS methods in the current study. The research not only provides data that support making full use of the resources of Chinese local pummelo cultivars, but also lays the theoretical basis for research of pummelo fruit nutrition and health values. The results showed that the total phenolic (TP content in albedo was significantly higher than that in flavedo; on the contrary, the total flavonoid (TF content was lower in the albedo than in the flavedo. C. grandis ‘Hongxinyou’ flavedo contained the highest TP contents, C. grandis ‘Liangpingyou 78-8’ flavedo contained the highest TF contents, and C. grandis ‘Guanxi Miyou’ albedo contained the highest TP and TF contents. Naringenin, hesperetin, diosmin, and gallic acid were the predominant phenolics in the flavedo, whereas hesperetin, diosmin, rutin, chlorogenic acid, and gallic acid were the primary phenolics in the albedo. The flavedo of C. grandis ‘Yubei Shatianyou’ and the albedo of C. grandis ‘Dianjiang Baiyou’ had the highest antioxidant potency composite (APC indexes. Overall, the ‘Yubei Shatianyou’ flavedo and the ‘Dianjiang Baiyou’ albedo are excellent sources of antioxidants and have the greatest potential value for exploitation and utilization.

Phenolic Content and Antioxidant Activity of Hibiscus cannabinus L. Seed Extracts after Sequential Solvent Extraction

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Shahid Iqbal

2012-10-01

Full Text Available A sequential solvent extraction scheme was employed for the extraction of antioxidant compounds from kenaf (Hibiscus cannabinus L. seeds. Yield of extracts varied widely among the solvents and was the highest for hexane extract (16.6% based on dry weight basis, while water extract exhibited the highest total phenolic content (18.78 mg GAE/g extract, total flavonoid content (2.49 mg RE/g extract, and antioxidant activities (p < 0.05. DPPH and hydroxyl radical scavenging, β-carotene bleaching, metal chelating activity, ferric thiocyanate and thiobarbituric acid reactive substances assays were employed to comprehensively assess the antioxidant potential of different solvent extracts prepared sequentially. Besides water, methanolic extract also exhibited high retardation towards the formation of hydroperoxides and thiobarbituric acid reactive substances in the total antioxidant activity tests (p < 0.05. As conclusion, water and methanol extracts of kenaf seed may potentially serve as new sources of antioxidants for food and nutraceutical applications.

Antioxidant properties and principal phenolic phytochemicals of Indian medicinal plants from Asclepiadoideae and Periplocoideae.

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Surveswaran, Siddharthan; Cai, Yi-Zhong; Xing, Jie; Corke, Harold; Sun, Mei

2010-02-01

The subfamily Asclepiadoideae (Apocynaceae) and the closely-related Periplocoideae are sources of many indigenous Indian medicinal plants. We surveyed antioxidant properties and total phenolic and flavonoid contents of 15 samples, representing 12 Indian medicinal plant species from these subfamilies. Total antioxidant assay was performed using the 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power methods. Total phenolic and flavonoid contents were measured using colourimetric methods. Principal phenolic compounds were detected by liquid chromatography-mass spectrometry (LC-MS). The highest antioxidant capacity and high levels of total phenolics and flavonoids were found in the leaves of Decalepis hamiltonii. The stems of Sarcostemma brevistigma exhibited the highest xanthine oxidase (XO) inhibitory activity. The roots of Hemidesmus indicus showed the highest OH(-) radical scavenging activity. In general, Periplocoideae members exhibited higher antioxidant activity than Asclepiadoideae members. The highly significant and positive correlations (R > 0.914) between total antioxidant capacity parameters and total phenolic content indicated that the phenolic compounds contributed significantly to the antioxidant activity of the tested plant samples. The principal phenolic phytochemicals from these plants were identified by LC-MS, including flavonoids, phenolic acids and phenolic terpenoids. Chlorogenic acid and rutin were detected in almost all of the plant samples. The LC-MS analysis provided full fingerprints of the principal phenolic compounds in the medicinal plants from these two subfamilies, which are useful for their authentication and quality evaluation.

Effect of osmotic stress and post-stress recovery on the content of phenolics and properties of antioxidants in germinating seeds of grapevine Vitis californica

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Stanisław Weidner

2011-05-01

Full Text Available The tested material consisted of grapevine Vitis californica stratified seeds germinated under optimum conditions (+25°C in water, under osmotic stress (-0.2 MPa in PEG solution and submitted to recovery after stress (+25°C in water. The germinating seeds were determined to contain tannins, catechins and the following phenolic acids: gallic, caffeic, p-coumaric and ferulic. The acids occurred in free, ester- and glycoside-bound forms. The dominant form of phenolic acids was the ester-bound fraction. Gallic acid was the most abundant phenolic acid in germinating seeds, while ferulic acid appeared in the smallest amounts. Our analysis of tannins demonstrated that osmotic stress depressed their concentration. Presence of catechin group compounds such as catechin and epicatechin was also determined. In each sample epicatechin was dominant. The total concentration of catechin increased under stress conditions and declined during post-stress recovery. Catechins are a constituent of tannins and their increase under osmotic stress is most probably caused by the breakdown of some tannins in seeds germinating under stress conditions. Samples submitted to osmotic stress were also found to contain less of total phenolic compounds, whereas in samples which underwent post-stress recovery the total level of phenolic compounds increased. Compared to extracts from seeds germinating under optimum conditions, osmotic stress depressed the capacity of extract to scavenge DPPH● (2,2-diphenyl-1-picrylhydrazyl and ABTS●+ – 2,2-Azino-bis (3-etylbenzothiazoline-6-sulfonic acid free radicals, but the antioxidant activity rose in seeds submitted to recovery after stress. Positive correlation was therefore demonstrated between the total content of phenolic acids in germinating grapevine seeds and the reducing power of extracts obtained from these seeds and their free radical scavenging activity. The results suggest that osmotic stress inhibits the activity of

Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction.

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Kim, Dong-Shin; Kim, Mi-Bo; Lim, Sang-Bin

2017-12-01

To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The cumulative amount of individual phenolic compounds increased with increasing extraction temperature from 100°C to 180°C and did not change significantly at 200°C and 220°C. The highest yield of individual phenolic compounds was 1,632.2 μg/g dry sample at 180°C, which was 4.7-fold higher than that (348.4 μg/g dry sample) at 100°C. Total phenolic content and total flavonoid content increased with increasing extraction temperature and decreased with increasing extraction time, and peaked at 41.1 mg gallic acid equivalents/g and 26.9 mg quercetin equivalents/g at 180°C/10 min, respectively. 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging activity and ferric reducing ability of plasma reached 46.4 mg ascorbic acid equivalents/g and 72.3 mmol Fe 2+ /100 g at 180°C/10 min, respectively. The fagopyrin contents were reduced by 92.5~95.7%. Color values L * and b * decreased, and a * increased with increasing extraction temperature. SW extraction enhanced the yield of phenolic compounds with high antioxidant activity and reduced the fagopyrin content from buckwheat leaves.

Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

Czech Academy of Sciences Publication Activity Database

Grúz, Jiří; Ayaz, F. A.; Torun, H.; Strnad, Miroslav

2011-01-01

Roč. 124, č. 1 (2011), s. 271-277 ISSN 0308-8146 R&D Projects: GA AV ČR KAN200380801 Institutional research plan: CEZ:AV0Z50380511 Keywords : Phenolic acids * HPLC * Mass spectrometry * Fruit * Ripening Subject RIV: EF - Botanics Impact factor: 3.655, year: 2011

Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice.

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Elik, Aysel; Yanık, Derya Koçak; Maskan, Medeni; Göğüş, Fahrettin

2016-05-01

The present study was undertaken to assess the effects of three different concentration processes open-pan, rotary vacuum evaporator and microwave heating on evaporation rate, the color and phenolics content of blueberry juice. Kinetics model study for changes in soluble solids content (°Brix), color parameters and phenolics content during evaporation was also performed. The final juice concentration of 65° Brix was achieved in 12, 15, 45 and 77 min, for microwave at 250 and 200 W, rotary vacuum and open-pan evaporation processes, respectively. Color changes associated with heat treatment were monitored using Hunter colorimeter (L*, a* and b*). All Hunter color parameters decreased with time and dependently studied concentration techniques caused color degradation. It was observed that the severity of color loss was higher in open-pan technique than the others. Evaporation also affected total phenolics content in blueberry juice. Total phenolics loss during concentration was highest in open-pan technique (36.54 %) and lowest in microwave heating at 200 W (34.20 %). So, the use of microwave technique could be advantageous in food industry because of production of blueberry juice concentrate with a better quality and short time of operation. A first-order kinetics model was applied to modeling changes in soluble solids content. A zero-order kinetics model was used to modeling changes in color parameters and phenolics content.

Phenolic Profiles and Antioxidant Activity of Lotus Root Varieties

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Yang Yi

2016-06-01

Full Text Available Lotus root attracts increasing attention mainly because of its phenolic compounds known as natural antioxidants. Its thirteen varieties were systematically analyzed on the content, distribution, composition and antioxidant activity of phenolic compounds for a better understanding of this aquatic vegetable. The respective mean contents of total phenolics in their flesh, peel and nodes were 1.81, 4.30 and 7.35 mg gallic acid equivalents (GAE/g fresh weight (FW, and those of total flavonoids were 3.35, 7.69 and 15.58 mg rutin equivalents/g FW. The phenolic composition determined by a high-performance liquid chromatography method varied significantly among varieties and parts. The phenolics of flesh were mainly composed of gallocatechin and catechin; those of peel and node were mainly composed of gallocatechin, gallic acid, catechin and epicatechin. The antioxidant activities of phenolic extracts in increasing order were flesh, peel and node; their mean concentrations for 50% inhibition of 2,2-diphenyl-1-picrylhydrazyl radical were 46.00, 26.43 and 21.72 µg GAE/mL, and their mean values representing ferric reducing antioxidant power were 75.91, 87.66 and 100.43 µg Trolox equivalents/100 µg GAE, respectively. “Zoumayang”, “Baheou”, “No. 5 elian” and “Guixi Fuou” were the hierarchically clustered varieties with relatively higher phenolic content and stronger antioxidant activity as compared with the others. Especially, their nodes and peels are promising sources of antioxidants for human nutrition.

Peel and pulp of baru (Dipteryx Alata Vog. provide high fiber, phenolic content and antioxidant capacity

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Gabriela de Lima SANTIAGO

2018-03-01

Full Text Available Abstract Baru (Dipteryx alata Vog. is a native fruit of the Brazilian Savannah that can be used in the food industry and may contribute to the economy of the Brazilian Midwest. The proximate composition, the phenolic content and the antioxidant capacity of the peel, pulp and raw and roasted baru almond were examined and compared. Peel showed higher concentrations of dietary fibers (24.1 g/100 g followed by pulp and roasted almond (18 g/100 g and 16 g/100 g, respectively, and raw almond (12.0 g/100 g. However, the almonds presented the highest lipid and protein concentrations compared to baru peel and pulp. In addition, raw almond showed the highest total phenolic contents (1,107.0 mg GAE/100 g and antioxidant capacity, but the roasted almond, and baru peel with its pulp, also presented high phenolic contents. The correlation coefficients between phenolic content and antioxidant capacity (via ABTS and FRAP were strong and significant. The chemical composition of baru peel has not previously been reported. The results showed promising prospects for the consumption of baru pulp with its peel, the fruit component richest in fiber, whose phenolic content and antioxidant capacity are comparable to those of the baru almond.

Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

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Rothwell, Joseph A.; Perez-Jimenez, Jara; Neveu, Vanessa; Medina-Remón, Alexander; M'Hiri, Nouha; García-Lobato, Paula; Manach, Claudine; Knox, Craig; Eisner, Roman; Wishart, David S.; Scalbert, Augustin

2013-01-01

Polyphenols are a major class of bioactive phytochemicals whose consumption may play a role in the prevention of a number of chronic diseases such as cardiovascular diseases, type II diabetes and cancers. Phenol-Explorer, launched in 2009, is the only freely available web-based database on the content of polyphenols in food and their in vivo metabolism and pharmacokinetics. Here we report the third release of the database (Phenol-Explorer 3.0), which adds data on the effects of food processing on polyphenol contents in foods. Data on >100 foods, covering 161 polyphenols or groups of polyphenols before and after processing, were collected from 129 peer-reviewed publications and entered into new tables linked to the existing relational design. The effect of processing on polyphenol content is expressed in the form of retention factor coefficients, or the proportion of a given polyphenol retained after processing, adjusted for change in water content. The result is the first database on the effects of food processing on polyphenol content and, following the model initially defined for Phenol-Explorer, all data may be traced back to original sources. The new update will allow polyphenol scientists to more accurately estimate polyphenol exposure from dietary surveys. Database URL: http://www.phenol-explorer.eu PMID:24103452

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.

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Wang, Miki Mei-Chi; Yeh, Yun; Shih, Yu-En; Tzen, Jason Tze-Cheng

2018-04-01

Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Copyright © 2017. Published by Elsevier B.V.

Cytotoxicity, Total Phenolic Contents and Antioxidant Activity of the ...

African Journals Online (AJOL)

The leaves of Annona muricata were extracted using ethanol and the extracts were evaluated for cytotoxicity using Brine Shrimp Lethality Assay, total phenolic content (TPC) and antioxidant activity using DPPH radical scavenging assay. The crude extract showed 73.33 % mortality at 1000 μg/mL concentration and its ...

Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

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Laura Massini

2016-02-01

Full Text Available Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then stored in the presence of air in the headspace at 4 °C for four days to assess its physical-chemical stability (pH, turbidity, colour and total phenolic content and nutritional content (ascorbic acid and total carotenoids; it was also stored at 4 °C for 10 days for the microbiological analysis. The antimicrobial capacity of the phenolic extracts was tested against a range of food borne pathogens and spoilage microorganisms. Results showed that apple peel phenolics could form complexes with colloidal pectins thus increasing the turbidity, even though this effect was not significant during the four-day storage; the colour of the enriched juice was brighter with enhanced yellowness due to added pigments such as flavonol glycosides. The presence of other natural antioxidants (ascorbic acid and carotenoids in tomato juice was not affected by the addition of peel phenolics. Ascorbic acid was partially reduced during storage in all the juice samples; however, the presence of the added peel phenolics whose amount remained constant over time significantly contributed to a higher radical scavenging capacity compared to the control. The microbiological spoilage of the opened tomato juice was also delayed by two to three days in the presence of apple peel phenolics compared to the control. The antimicrobial capacity was due to a bacteriostatic effect of the phenolic extracts mostly against the growth of yeasts; the antimicrobial capacity was related to the acidity of phenolic acids and the presence of apple flavonoids such as flavan-3-ols.

[Correlation of molecular weight and nanofiltration mass transfer coefficient of phenolic acid composition from Salvia miltiorrhiza].

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Li, Cun-Yu; Wu, Xin; Gu, Jia-Mei; Li, Hong-Yang; Peng, Guo-Ping

2018-04-01

Based on the molecular sieving and solution-diffusion effect in nanofiltration separation, the correlation between initial concentration and mass transfer coefficient of three typical phenolic acids from Salvia miltiorrhiza was fitted to analyze the relationship among mass transfer coefficient, molecular weight and concentration. The experiment showed a linear relationship between operation pressure and membrane flux. Meanwhile, the membrane flux was gradually decayed with the increase of solute concentration. On the basis of the molecular sieving and solution-diffusion effect, the mass transfer coefficient and initial concentration of three phenolic acids showed a power function relationship, and the regression coefficients were all greater than 0.9. The mass transfer coefficient and molecular weight of three phenolic acids were negatively correlated with each other, and the order from high to low is protocatechualdehyde >rosmarinic acid> salvianolic acid B. The separation mechanism of nanofiltration for phenolic acids was further clarified through the analysis of the correlation of molecular weight and nanofiltration mass transfer coefficient. The findings provide references for nanofiltration separation, especially for traditional Chinese medicine with phenolic acids. Copyright© by the Chinese Pharmaceutical Association.

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings.

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Del Pino-García, Raquel; González-SanJosé, María L; Rivero-Pérez, María D; García-Lomillo, Javier; Muñiz, Pilar

2017-04-15

The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: -29.4%; W-S: -28.0%; Sd-S: -5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPS-derived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings. Copyright © 2016 Elsevier Ltd. All rights reserved.

Phenolics in Slovenian bilberries ( Vaccinium myrtillus L.) and blueberries ( Vaccinium corymbosum L.).

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Moze, Spela; Polak, Tomaz; Gasperlin, Lea; Koron, Darinka; Vanzo, Andreja; Poklar Ulrih, Natasa; Abram, Veronika

2011-07-13

Phenolics from bilberries ( Vaccinium myrtillus L.) sampled from seven different locations and highbush blueberries ( Vaccinium corymbosum L.) from one location in Slovenia were analyzed. In samples of both species 15 anthocyanins were identified by LC-MS/MS. Their contents were expressed as cyanidin 3-glucoside equivalents (C3GE); bilberries contained 1210.3 ± 111.5 mg C3GE/100 g fw and blueberries 212.4 ± 14.1 mg C3GE/100 g fw. Glycosides of delphinidin and cyanidin were predominant (488.5 vs 363.6 mg C3GE/100 g fw) in the bilberries and glycosides of malvidin (108.0 vs 100.8 mg C3GE/100 g fw) in the blueberries, whereas the contents of peonidin were lowest (74.5 vs 4.8 mg C3GE/100 g fw) in both berries. The contents of flavanols, flavonols, phenolic acids, and stilbenes were determined by LC-MS. For the first time, rutin was identified (bilberries, 0.2 ± 0.0 mg/100 g fw; blueberries, 3.1 ± 0.1 mg/100 g fw). Chlorogenic acid (as 3-caffeoylquinic acid) was the most abundant among the phenolic acids (23.1 ± 1.0 mg/100 g fw in bilberries and 70.0 ± 3.4 mg/100 g fw in blueberries). Statistical analysis shows that the content of 27 individual flavonoids, phenolic acids, and stilbenes can be used to identify the picking region of these Slovenian bilberries.

AKTIVITAS ANTIOKSIDAN DAN KADAR FENOLIK TOTAL DARI GANGGANG MERAH (Gracilaria verrucosa L. [Antioxidant Activity and Total Phenolic Content of Red Sea Weed (Gracilaria verrucosa L.

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Lydia Ninan Lestario*

2008-12-01

Full Text Available The aims of this study were to compare the antioxidant activity and the total phenolic content of red sea weed (Gracilaria verrucosa L. from extract of methanol, ethanol, acetone, chloroform and hexane; and the correlation between total phenolic content and the antioxidant activity of each extract; then to determine the chlorophyll a, chlorophyll b, and carotene content of each extract and their correlation with the free radical scavenging activity as well. The antioxidant activity were measured by free radical scavenging method with DPPH and by reducing power method with K4Fe(CN6 as standard, whereas the total phenolic content was measured by Folin Ciocalteu method with gallic acid as standard. Chlorophyll a, chlorophyll b, and carotene were determined by spectrophotometric method based on Lambert-Beer law. The data of antioxidant activity and total phenolic content were statistically analyzed by Randomized Completely Block Design (RCBD with five kinds of solvents as treatments and five replications. Honestly Significant Difference Test (HSDT was used to compare the difference of treatments; whereas the chlorophyll a, chlorophyll b, and carotene content were not statistically analyzed since they were only supplement data. The results showed that the highest of the antioxidant activity by free radical scavenging method was found in acetone extract : 43.43% (BHT: 84.15%; whereas by reducing power method was found in chloroform extract : 0.1756 meq K4Fe(CN6/g extract (BHT : 6.1767 meq K4Fe(CN6/g extract; and the highest of the total phenolic content was also found in acetone extract : 45.29 mg /g extract. There were close correlation between phenolic content and antioxidant activity both by free radical scavenging method and by reducing power method with r (coefficient correlation respectivelly 0.89 and 0.91.Chlorophyll a and carotene had also close correlation with the free radical scaveging activity, but not for chlorophyll b.

Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits

OpenAIRE

Erick P. Gutiérrez-Grijalva; Manuel A. Picos-Salas; Nayely Leyva-López; Marilyn S. Criollo-Mendoza; Gabriela Vazquez-Olivo; J. Basilio Heredia

2017-01-01

Several herb species classified as oregano have been widely used in folk medicine to alleviate inflammation-related diseases, respiratory and digestive disorders, headaches, rheumatism, diabetes and others. These potential health benefits are partially attributed to the phytochemical compounds in oregano such as flavonoids (FL) and phenolic acids (PA). Flavonoids and phenolic acids are among the most abundant and most studied phytochemicals in oregano species. Epidemiological, in vitro and in...

Estimation of total phenolic content, cytotoxicity and in-vitro antioxidant activity of stem bark of Moringa oleifera

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Kumbhare MR

2012-04-01

Full Text Available Objective: To assess the phytochemical constituents, total phenolic content, cytotoxicity and invitro antioxidant activity of stem bark extracts of Moringa oleifera (M. oleifera (Moringaceae. Methods: Brine shrimp lethality (BSL bioassay was used to investigate the cytotoxic effects. DPPH and nitric oxide radical scavenging activity was used to demonstrate antioxidant activity. Results: Phytochemical analysis revealed the presence of tannins, flavonoids, steroids and alkaloids. The LC 50 values were obtained for extracts as 850 毺 g/mL for petroleum ether extract, 800 毺 g/mL for chloroform extract and 900 毺 g/mL for methanol extract. The total phenolic content of the methanolic extract was 50.72% w/w, equivalent to gallic acid. Petroleum ether, chloroform and methanolic extracts of M. oleifera and standard ascorbic acid were found to be scavenger of DPPH radical with an IC 50 of 124.75, 112.08, 54.34 and 13.86 毺 g/mL, respectively. Methanolic extract was found to be good scavenger of DPPH radical. Petroleum ether, chloroform, ethyl acetate soluble fraction of methanolic extracts of M. oleifera and ascorbic acid were found to be scavenger of nitric oxide radical with an IC 50 of 93.32, 65.12, 54.83 and 12.59 毺 g/mL, respectively. Ethyl acetate soluble fraction was found to be good scavenger of nitric oxide radical. Conclusions: It can be concluded that the crude extracts of M. oleifera is a potential source of natural antioxidants, and this justifies its uses in folkloric medicines.

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

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Queiroz, C.; Moreira, C. F. F.; Lavinas, F. C.; Lopes, M. L. M.; Fialho, E.; Valente-Mesquita, V. L.

2010-12-01

The cashew apple is native to Brazil, but there is insufficient information regarding the nutritional properties of this fruit. The objective of this study was to evaluate the impact of high pressure processing (HPP) at room temperature (25 °C) on phenolic compound and ascorbic acid contents and antioxidant capacity of cashew apple juice. This study showed that HPP at 250 or 400 MPa for 3, 5 and 7 min did not change pH, acidity, total soluble solids, ascorbic acid or hydrolysable polyphenol contents. However, juice pressurized for 3 and 5 min showed higher soluble polyphenol contents. Antioxidant capacity, measured by the ferric-reducing antioxidant power method, was not altered by HPP, but when treated at 250 MPa for 3 min, it resulted in an increased value when 2,2-diphenyl-1-picrylhydrazyl was used. These data demonstrate that HPP can be used in the food industry for the generation of products with higher nutritional quality.

Structure Properties and Mechanisms of Action of Naturally Originated Phenolic Acids and Their Derivatives against Human Viral Infections.

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Wu, Yi-Hang; Zhang, Bing-Yi; Qiu, Li-Peng; Guan, Rong-Fa; Ye, Zi-Hong; Yu, Xiao-Ping

2017-01-01

A great effort has been made to develop efficacious antiviral drugs, but many viral infections are still lack of efficient antiviral therapies so far. The related exploration of natural products to fight viruses has been raised in recent years. Natural compounds with structural diversity and complexity offer a great chance to find new antiviral agents. Particularly, phenolic acids have attracted considerable attention owing to their potent antiviral abilities and unique mechanisms. The aim of this review is to report new discoveries and updates pertaining to antiviral phenolic acids. The relevant references on natural phenolic acids were searched. The antiviral phenolic acids were classified according to their structural properties and antiviral types. Meanwhile, the antiviral characteristics and structure-activity relationships of phenolic acids and their derivatives were summarized. The review finds that natural phenolic acids and their derivatives possessed potent inhibitory effects on multiple virus in humans such as human immunodeficiency virus, hepatitis C virus, hepatitis B virus, herpes simplex virus, influenza virus and respiratory syncytial virus. In particular, caffeic acid/gallic acid and their derivatives exhibited outstanding antiviral properties by a variety of modes of action. Naturally derived phenolic acids especially caffeic acid/gallic acid and their derivatives may be regarded as novel promising antiviral leads or candidates. Additionally, scarcely any of these compounds has been used as antiviral treatment in clinical practice. Therefore, these phenolic acids with diverse skeletons and mechanisms provide us an excellent resource for finding novel antiviral drugs. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.

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Favre, Guzmán; Peña-Neira, Álvaro; Baldi, Cecilia; Hernández, Natalia; Traverso, Sofía; Gil, Graciela; González-Neves, Gustavo

2014-09-01

Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). However low molecular weight flavan-3-ols remained below 9 mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested. Copyright © 2014 Elsevier Ltd. All rights reserved.

Development and UFLC-MS/MS Characterization of a Product-Specific Standard for Phenolic Quantification of Maple-Derived Foods.

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Liu, Yongqiang; Ma, Hang; Seeram, Navindra P

2016-05-04

The phenolic contents of plant foods are commonly quantified by the Folin-Ciocalteu assay based on gallic acid equivalents (GAEs). However, this may lead to inaccuracies because gallic acid is not always representative of the structural heterogeneity of plant phenolics. Therefore, product-specific standards have been developed for the phenolic quantification of several foods. Currently, maple-derived foods (syrup, sugar, sap/water, and extracts) are quantified for phenolic contents based on GAEs. Because lignans are the predominant phenolics present in maple, herein, a maple phenolic lignan-enriched standard (MaPLES) was purified (by chromatography) and characterized (by UFLC-MS/MS with lignans previously isolated from maple syrup). Using MaPLES and secoisolariciresinol (a commercially available lignan), the phenolic contents of the maple-derived foods increased 3-fold compared to GAEs. Therefore, lignan-based standards are more appropriate for phenolic quantification of maple-derived foods versus GAEs. Also, MaPLES can be utilized for the authentication and detection of fake label claims on maple products.

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

DEFF Research Database (Denmark)

Koistinen, Ville M; Nordlund, Emilia; Katina, Kati

2017-01-01

in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only......Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation...

Effect of polyphenol oxidase (PPO and air treatments on total phenol and tannin content of cocoa nibs

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Brito Edy Sousa de

2002-01-01

Full Text Available Cocoa flavour is greatly influenced by polyphenols. These compounds undergo a series of transformations during cocoa processing leading to the characteristic cocoa flavour. The use of exogenous polyphenol oxidase (PPO proved to be useful to reduce polyphenol content in cocoa nibs. The effect of a PPO associated or not with air over total phenol and tannin content was evaluated. Cocoa nibs were autoclaved and treated with a PPO or water in the absence or presence of an air flow for 0.5, 1, 2 and 3 hours. Total phenol content was reduced in PPO or water treatments, but when associated with air there was an increase in phenol content. Tannin content was reduced only by the treatment with water and air.

Sulfuric acid functional zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts for alkylation of phenol with tert-butyl alcohol

International Nuclear Information System (INIS)

Jiang, Tingshun; Cheng, Jinlian; Liu, Wangping; Fu, Lie; Zhou, Xuping; Zhao, Qian; Yin, Hengbo

2014-01-01

Several zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts (SO 4 2− /Zr-MCM-48 and SO 4 2− /Al-MCM-48) were prepared by the impregnation method and their physicochemical properties were characterized by means of XRD, FT-IR, TEM, NH 3 -TPD and N 2 physical adsorption. Also, the catalytic activities of these solid acid catalysts were evaluated by the alkylation of phenol with tert-butyl alcohol. The effect of weight hour space velocity (WHSV), reaction time and reaction temperature on catalytic properties was also studied. The results show that the SO 4 2− /Zr-MCM-48 and SO 4 2− /Al-MCM-48 still have good mesoporous structure and long range ordering. Compared with the Zr (or Al)–MCM-48 samples, SO 4 2− /Zr-MCM-48 and SO 4 2− /Al-MCM-48 solid acid catalysts have strong acidity and exhibit high activities in alkylation reaction of phenol with tert-butyl alcohol. The SO 4 2− /Zr-MCM-48-25 (molar ratio of Si/Zr=0.04) catalyst was found to be the most promising and gave the highest phenol conversion among all catalysts. A maximum phenol conversion of 91.6% with 4-tert-butyl phenol (4-TBP) selectivity of 81.8% was achieved when the molar ratio of tert-butyl alcohol:phenol is 2:1, reaction time is 2 h, the WHSV is 2 h −1 and the reaction temperature is 140 °C. - Highlights: • Sulfuric acid functional mesoporous solid acid catalysts were prepared via impregnation method. • The alkylation of phenol with tert-butyl alcohol was carried out over these solid acid catalysts. • The catalytic activity of SO 4 2− /Zr-MCM-48-25 catalyst is much higher than that of the others. • A maximum phenol conversion of 91.6% was achieved under optimum reaction conditions for SO 4 2− /Zr-MCM-48-25

Phenolics and essential mineral profile of organic acid pretreated unripe banana flour.

Science.gov (United States)

Anyasi, Tonna A; Jideani, Afam I O; Mchau, Godwin R A

2018-02-01

Banana fruit (Musa spp) though rich in essential minerals, has also been implicated for the presence of phytochemicals which nonetheless beneficial, can also act as mineral inhibitors when in forms such as phenolic compounds, phytates and tannins. This study assayed the essential macro and trace minerals as well as phenolic compounds present in unripe banana flour (UBF) obtained from the pulp of four different cultivars. Unripe banana flour was processed by oven drying in a forced air oven dryer at 70°C upon pretreatment with ascorbic, citric and lactic acid. Organic acid pretreatment was done separately on each unripe banana cultivar at concentrations of 10, 15 and 20g/L. Phenolic compounds were profiled using liquid chromatography mass spectrometry electrospray ion (LC-MS-ESI) while essential minerals were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS) respectively. Results of LC-MS-ESI assay of phenolics revealed the presence of flavonoids: epicatechin and myricetin 3-O-rhamnosyl-glucoside in varying concentrations in UBF. Essential mineral profile indicated that Zinc had the least occurrence of 3.55mg/kg (ppotassium was the most abundant mineral at 14746.73mg/kg in UBF of all four banana cultivars. Correlation between phenolic compounds and essential minerals using Pearson's Correlation Coefficient test revealed weak and inverse association between flavonoids and most macro and trace minerals present in UBF samples. Organic acid pretreatment thus exhibited little effect on phenolics and essential minerals of UBF samples, though, inhibitory influence of phenolic compounds was recorded on essential minerals. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

Phenolic Profiles and Antioxidant Activity of Germinated Legumes

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Do Tan Khang

2016-04-01

Full Text Available Bioactive compounds, which are naturally produced in plants, have been concerned with the food and pharmaceutical industries because of the pharmacological effects on humans. In this study, the individual phenolics of six legumes during germination and antioxidant capacity from sprout extracts were determined. It was found that the phenolic content significantly increased during germination in all legumes. Peanuts showed the strongest antioxidant capacity in both the DPPH• (1,1-diphenyl-2-picrylhydrazyl method and the reducing power assay (32.51% and 84.48%, respectively. A total of 13 phenolic acids were detected and quantified. There were 11 phenolic constituents identified in adzuki beans; 10 in soybeans; 9 in black beans, mung beans, and white cowpeas; and 7 compounds in peanuts. Sinapic acid and cinnamic acid were detected in all six legume sprouts, and their quantities in germinated peanuts were the highest (247.9 µg·g−1 and 62.9 µg·g−1, respectively. The study reveals that, among the investigated legumes, germinated peanuts and soybeans obtained maximum phenolics and antioxidant capacity.

The content of phenolics and tannins in native and invasive Solidago species

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Oksana Omelchuk

2013-04-01

Full Text Available This paper deals with plant invasions in the Transcarpathian region of the Ukraine. Within Solidagogenus, one native (S. virgaurea and one invasive (S. canadensis species were studied by measuring contents of phenolics and tannins. The results support the enemy release hypothesis. Because the invasive species can save its energy by aborting the phenolics production, and use this energy for other processes like growth or reproduction.

Antioxidant activity, the content of total phenols and flavonoids in the ethanol extracts of Mentha longifolia (L. Hudson dried by the use of different techniques

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Stanisavljević Dragana M.

2012-01-01

Full Text Available In this study, we have examined the yield of extracted substances obtained by means of extraction using 70 % ethanol (v/v, the content of total phenols and flavonoids, as well as the antioxidant activity of the extracts obtained from the samples of the herbs dried by means of different techniques. Wild mint Mentha longifolia (L. Hudson was dried naturally in a laboratory oven at a temperature of 45 °C and in an absorptive low temperature condensation oven at 35°C. The highest yield of extracts was obtained from the naturally dried herbs and the lowest from the herbs dried in the low temperature condensation drying oven. The content of total phenols and flavonoids was determined by spectrophotometric methods with an FC reagent and by the complexation reaction with aluminium-chloride, respectively. The extract of the naturally dried herbs had the highest overall content of phenols (113.8±2.0 mg of gallic acid/g of the dry extract and flavonoids (106.7±0.3 mg of rutin/g of the dry extract. The highest antioxidant activity determined by the FRAP and DPPH assay was determined in the extracts obtained from naturally dried herbs (2.76±0.15 mmol Fe2+/mg of the dry extract and EC50=0.022±0.001 mg/ml, while the lowest was obtained from the extracts of herbs dried in the laboratory oven (1.13±0.11 mmol Fe2+/mg of the dry extract and EC50=0.033±0.001 mg/ml. The HPLC-DAD analysis result show that the greatest content of phenolic compounds show extract obtained from naturally dried plant material. The dominant phenolic component in the all extracts is Kaempferol 3-O-glucoside. The content of all phenolic compound strongly depend on the drying conditions.

Novel determination of the total phenolic content in crude plant extracts by the use of 1H NMR of the -OH spectral region

International Nuclear Information System (INIS)

Nerantzaki, A.A.; Tsiafoulis, C.G.; Charisiadis, P.; Kontogianni, V.G.; Gerothanassis, I.P.

2011-01-01

A novel method for the determination of the total phenolic content using 1 H NMR spectroscopy in the -OH spectral region is presented. The use of DMSO-d 6 , which is an aprotic and strongly hydrogen bonding solvent, allows the 'appearance' of the relative sharp resonances of phenolic hydroxyl protons in the region of 8-14 ppm. The determination of the total phenolic -OH content requires three steps: (i) a 1D 1 H NMR spectrum is obtained in DMSO-d 6 ; (ii) a subsequent 1D 1 H NMR spectrum is recorded with irradiation of the residual water signal which results in the elimination or reduction of the phenolic -OH groups, due to proton exchange; and (iii) 1D 1 H NMR spectra are recorded with the addition of a progressively increased amount of salt, NaHCO 3 , which results in extensive linebroadening of the COOH resonances thus allowing the discrimination of the phenolic from the carboxylic acid signals. Integration, with respect to the internal standard TSP-d 4 , of the signal resonances between 14 and 8 ppm in spectrum (i) which are either eliminated or reduced in intensity in steps (ii) and (iii) allows the quantitation of the total phenolic content. The method was applied to model compounds, a mixture of them and several extracts of natural products. The results of the proposed 1 H NMR method were compared to the Folin-Ciocalteu (FC) reagent method. Additionally, since 1 H NMR refers to the total phenolic hydroxyl protons, a reaction factor, A e , is proposed that corresponds to the hydroxyl reactivity. The 1 H NMR method is rapid and accurate bearing the inherent advantages of the NMR spectroscopy and can be applied directly in complex extracts. Furthermore, it can be applied in a wide range of matrixes from crude plant extracts and food products to biological samples.

Pulp antioxidant activities, mineral contents and juice nutritional ...

African Journals Online (AJOL)

Statistical differences among the citrus pulps were established for the contents of phenols, flavonoids and carotenoids, the quantification of bioactive compounds revealed distinct contents amongst the analysed materials. Phenolic and flavonoid contents presented a value between 3108.78 and 4046.20 mg gallic acid/100 g ...

Intestinal release and uptake of phenolic antioxidant diferulic acids

DEFF Research Database (Denmark)

Andreasen, Mette Findal; Kroon, P A; Williamson, G

2001-01-01

Diferulic acids are potent antioxidants and are abundant structural components of plant cell walls, especially in cereal brans. As such, they are part of many human and animal diets and may contribute to the beneficial effect of cereal brans on health. However, these phenolics are ester-linked to......Diferulic acids are potent antioxidants and are abundant structural components of plant cell walls, especially in cereal brans. As such, they are part of many human and animal diets and may contribute to the beneficial effect of cereal brans on health. However, these phenolics are ester...... in oil. Our study also reveals that human and rat colonic microflora contain esterase activity able to release 5-5-, 8-O-4-, and 8-5-diferulic acids from model compounds and dietary cereal brans, hence providing a mechanism for release of dietary diferulates prior to absorption of the free acids....... In addition, cell-free extracts from human and rat small intestine mucosa exhibited esterase activity towards diferulate esters. Hence, we have shown that esterified diferulates can be released from cereal brans by intestinal enzymes, and that free diferulic acids can be absorbed and enter the circulatory...

Total flavonoid and phenolic contents of n-butanol extract of Samanea saman leaf and the antibacterial activity towards Escherichia coli and Staphylococcus aureus

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Rita, Wiwik Susanah; Swantara, I. Made Dira; Asih, I. A. Raka Astiti; Sinarsih, Ni Ketut; Suteja, I. Kadek Pater

2016-03-01

Total flavonoid and phenolic contents in some natural products was suspected of having a positive correlation to its activity in inhibiting the growth of bacteria. The aim of this study was to determine the total flavonoid and phenolic contents of n-butanol extract of Samanea saman leaf, and to evaluate the antibacterial activity towards Escherechia coli and Staphylococcus aureus. Extraction of compounds was done by ethanol 96%, followed by fractionation into n-hexane, ethyl acetate, and n-butanol. Determination of total flavonoid and phenolic contents was done by UV-Vis Spectrophotometer using standard of quersetin and galic acid respectively. In addition, antibacterial activity was evaluated by agar disc diffusion method. Extraction of 1000 g of Samanea saman leaf was obtained 80 g of ethanol extracts, fractionation of the extract was obtained 8.02 g of n-hexane extracts, 7.11 g of ethyl acetate extracts, 13.5 g of n-butanol extracts, and 14.16 g of aqueous extracts. Phytochemical screening of the n-butanol extracts revealed the presence of flavonoid and phenolic compounds. Total flavonoid and phenolic contents were successively 43.5798 mg QE/100g and 34.0180 mg GAE/100g. The butanol extracts inhibited the growth of S.aureus higher than the growth of E.coli. At the concentration of 2, 4, 6, 8 % (b/v), and positive control (meropenem μg/disc), inhibition zone towards S. aureus was successively 5.67, 9.33, 10.33, 12.00, and 32.33 mm, while the inhibition zone towards E. coli was1.33, 3.33, 4.33, 5.43, and 34.00 mm.

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum based foods and their functional implications

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Vanisha S Nambiar

2012-07-01

Full Text Available Background: Pearl millet (Pennisetum glaucum, considered a poor man’s cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases.Objective: The present study focused on the identification of individual flavonoids and phenolic acids from seven commercial varieties of pearl millet and five samples of pearl millet-based traditional recipes of Banaskantha, Gujarat, India.Methods: Total phenols were determined by the Folin-Ciocalteu method, and individual polyphenol separation included the isolation and identification of (a flavonoids, (b phenolic acids, and (c glycoflavones involving interaction with diagnostic reagents and paper chromatographic separation of compounds and their UV-visible spectroscopic studies including hypsochromic and bathchromic shifts with reagents such as AlCl3, AlCl3/HCl, NaOMe, NaOAc,and NaOAc/H3PO3. Five traditional recipes consumed in the pearl millet producing belt of Banaskantha, Gujarat, India, were standardized in the laboratory and analyzed for phenol and individual flavonoids. Results: Total phenols in raw samples ranged from 268.5 - 420mg/100g of DW and 247.5 -Functional Foods in Health and Disease 2012, 2(7:251-264335mg/100g of DW in cooked recipes. The commonly identified flavonoids were tricin, acacetin, 3, 4 Di-OMe luteolin, and 4-OMe tricin. Five phenolic acids were identified: namely vanilic acid, syringic acid, melilotic acid, para-hydroxyl benzoic acid, and salicylic acid.Conclusion: The presence of flavonoids, such as tricin, acacetin, 3, 4 Di-OMe luteolin, and 4-OMe tricin, indicate the chemopreventive efficacy of pearl millet. They may be inversely related to mortality from coronary heart disease and to the incidence

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L. on the Phenolic Compounds Profile of Its Ethanolic Extract

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Janiak Michał A.

2017-12-01

Full Text Available The presented study revealed that there were changes in the phenolic compounds profile of extract of wild thyme (Thymus serpyllum L. after γ-irradiation at the dose of 5 kGy. Ethanolic extracts of irradiated and non-irradiated herb were prepared and their compounds were analyzed by RP-HPLC-DAD technique. Between thirty two detected constituents, twelve phenolic compounds classified as hydroxybenzoic and hydroxycinnamic acids derivatives, flavones and flavanones were identified. Among them, caffeic acid derivatives and flavones predominated with the highest content of rosmarinic acid and luteolin-7-O-glucoside, respectively. Additionally, thymol was recognized in the analyzed extracts. γ-Irradiation slightly affected the quantitative profile of phenolic compounds of a wild thyme ethanolic extract. Only four constituents differed significantly (P<0.05 in terms of their content in the irradiated and non-irradiated samples. The content of phenolic acids (p-coumaric and caffeic acids decreased and that of flavonoid aglycons (luteolin and eriodictyol increased after the γ-ray treatment.

Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process.

Science.gov (United States)

Ginjom, Irine R; D'Arcy, Bruce R; Caffin, Nola A; Gidley, Michael J

2010-09-22

Three Australian red wine types (Shiraz, Cabernet Sauvignon, and Merlot) were analyzed for antioxidant activity and a range of phenolic component contents using various spectral methods. More than half of the total phenolic compounds were tannins, whereas monomeric anthocyanins and flavonols were present in much lesser amounts (wine samples from all stages of winemaking showed progressive changes toward those of commercial wines. The antioxidant activity of the wines in DPPH and ABTS assays was positively correlated with total phenolic contents and tannins. Comparisons of the three wine varieties based on their individual phenolic component groups and antioxidant activities showed limited differences between the different varieties. However, when all of the variables were combined in a principal component analysis, variety differentiation was observed. The three varieties of red wines all contained similar and high concentrations of antioxidants despite differences in grape variety/maturity and winemaking process, suggesting that related health benefits would accrue from all of the red wines studied.

Recycling of phenolic compounds in Borneo's tropical peat swamp forests.

Science.gov (United States)

Yule, Catherine M; Lim, Yau Yan; Lim, Tse Yuen

2018-02-07

Tropical peat swamp forests (TPSF) are globally significant carbon stores, sequestering carbon mainly as phenolic polymers and phenolic compounds (particularly as lignin and its derivatives) in peat layers, in plants, and in the acidic blackwaters. Previous studies show that TPSF plants have particularly high levels of phenolic compounds which inhibit the decomposition of organic matter and thus promote peat accumulation. The studies of phenolic compounds are thus crucial to further understand how TPSF function with respect to carbon sequestration. Here we present a study of cycling of phenolic compounds in five forests in Borneo differing in flooding and acidity, leaching of phenolic compounds from senescent Macaranga pruinosa leaves, and absorption of phenolics by M. pruinosa seedlings. The results of the study show that total phenolic content (TPC) in soil and leaves of three species of Macaranga were highest in TPSF followed by freshwater swamp forest and flooded limestone forest, then dry land sites. Highest TPC values were associated with acidity (in TPSF) and waterlogging (in flooded forests). Moreover, phenolic compounds are rapidly leached from fallen senescent leaves, and could be reabsorbed by tree roots and converted into more complex phenolics within the leaves. Extreme conditions-waterlogging and acidity-may facilitate uptake and synthesis of protective phenolic compounds which are essential for impeded decomposition of organic matter in TPSF. Conversely, the ongoing drainage and degradation of TPSF, particularly for conversion to oil palm plantations, reverses the conditions necessary for peat accretion and carbon sequestration.

Effect of fiber content on the properties of glass fiber-phenolic matrix composite

International Nuclear Information System (INIS)

Zaki, M.Y.; Shahid, M.R.; Subhani, T.; Sharif, M.N.

2003-01-01

Glass fiber-Phenolic matrix composite is used for the manufacturing of parts /components related to electronic and aerospace industry due to its high strength, dimensional stability and excellent electrical insulation properties. The evaluation of this composite material is necessary prior to make parts/components of new designs. In the present research, thermosetting phenolic plastic was reinforced with E-glass fiber in different fiber-to-resin ratios to produce composites of different compositions. Mechanical and electrical properties of these composite materials were evaluated with reference to the effect of fiber content variation in phenolic resin. (author)

Phenolic content and antioxidant activity of Armenian cultivated and wild grapes

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Margaryan Kristine

2017-01-01

Full Text Available Nowadays the mobilization and conservation of Armenian grapevine genetic resources is becoming global concern and has crucial importance. Armenia is regarded as homeland of viticulture and earliest ‘wine culture’. Being studied enough by the methods of ampelography, Armenian grapevine diversity needs to be investigated in accordance with the modern European requirements. In recent years, grape phenolics have been a theme of major scientific and applied interest. These metabolites contribute to grapes and wine sensory properties, such as color, flavor, astringency, and determines the strong antioxidant capacity. The purpose of the presented research was the evaluation of total phenolic content and antioxidant property of forty Armenian aboriginal varieties, interspecific and intraspecific hybrids and wild species with different genetic background and geographic origin. The realized research has revealed a notable difference among the cultivated varieties and wild species in the total phenolic content and antioxidant activity, increased the scientific knowledge about the aboriginal varieties and wild genotypes. Obtained results will support the importance of preserving the biological diversity and favor the reintroduction of grape cultivars and wild genotypes thanks to the present valorization.

In vitro evaluation of the antioxidant potential, phenolic and flavonoid contents of the stem bark ethanol extract of Anogeissus leiocarpus.

Science.gov (United States)

Olugbami, J O; Gbadegesin, M A; Odunola, O A

2014-09-01

Plant-derived antioxidants with free radical scavenging activities can be relevant as chemopreventive agents against the numerous diseases associated with free radicals and reactive oxygen species. Some phytoconstituents possess antioxidant activities in biological systems. On this basis, we evaluated the antioxidant potential, and determined the total phenolic and flavonoid contents of the e thanol e xtract of the s tem bark of A nogeissus l eiocarpus [ EESAL ]. Antioxidant assays carried out include: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, phosphomolybdate, β-carotene bleaching, ferric reducing, and hydroxyl radical scavenging activities. Results of DPPH assay showed no significant difference ( p antioxidant capacity of 190.00 ± 70.53 µg butylated hydroxytoluene equivalents [BHTE]/mg dry extract, while β-carotene bleaching assay gave percent antioxidant activities of both EESAL and BHT as 81.46±1.62 and 80.90±1.39 respectively. Ferric reducing abilities of both EESAL and ascorbic acid increased in a concentration-dependent manner with EESAL displaying a significantly ( p concentration with no significant difference at the highest concentration. Total phenolic and flavonoid contents of EESAL were obtained as 608.10 ± 2.12 µg GAE/mg and 78.96 ± 3.37 µg QE/mg respectively. Taken together, the free radical scavenging and antioxidant activity of EESAL is likely due to its high phenolic content with complementary effects of the flavonoid components.

Total Phenol Content and In Vitro Antioxidant Potential of Helicanthus elastica (Desr. Danser-A Less-explored Indian Mango Mistletoe

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Koppala Narayana Sunil Kumar

2014-10-01

Full Text Available Natural products are an important source of antioxidant molecules like tannins, phenolic compounds, flavonoids, etc., Helicanthus elastica (Desr. Danser (Loranthaceae is one such plant belonging to the category of mistletoe, and grows commonly on the mango trees in India. In the present study, an attempt has been made to assess the antioxidant properties of the plant. Ethanol extract of H. elastica growing on mango tree was studied using different in vitro models. Shade-dried whole plant material was extracted with ethanol by cold percolation. Fifty milligrams of the alcohol extract of H. elastica was weighed and dissolved in 10 ml of methanol. The resultant 5 mg/ml solution was suitably diluted to obtain different concentrations. Total phenol content, reducing power assay, and scavenging of free radicals like nitric oxide, hydroxyl, hydrogen peroxide, and 1,1-diphenyl-2-picrylhydrazyl were studied by standardized in vitro chemical methods using ascorbic acid as the standard. The total phenol content of the plant was found to be 1.89% w/w. The extract showed good reducing power as well as scavenging of free radicals (nitric oxide, hydroxyl, superoxide anion, and hydrogen peroxide at concentrations ranging from 5 to 100 μg/ml. The study revealed the antioxidant potential of H. elastica.

Phenolic composition and antioxidant potential of grain legume seeds: A review.

Science.gov (United States)

Singh, Balwinder; Singh, Jatinder Pal; Kaur, Amritpal; Singh, Narpinder

2017-11-01

Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids, flavonoids and condensed tannins are the primary phenolic compounds that are present in legume seeds. Majority of the phenolic compounds are present in the legume seed coats. The seed coat of legume seeds primarily contains phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Catechins and procyanidins represent almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat). The antioxidant activity of phenolic compounds is in direct relation with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly leads to the reduction of phenolic compounds in legumes owing to chemical rearrangements. Phenolic content also decreases due to leaching of water-soluble phenolic compounds into the cooking water. The health benefits of phenolic compounds include acting as anticarcinogenic, anti-thrombotic, anti-ulcer, anti-artherogenic, anti-allergenic, anti-inflammatory, antioxidant, immunemodulating, anti-microbial, cardioprotective and analgesic agents. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant and health promoting activities. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Addition of White Turmeric (Curcuma zedoaria Concentrated Base on Quality Antioxidant Activity, Total Phenol, Protein Content and Salt Content of Salted Egg

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Mu’addimah Mu’addimah

2017-03-01

Full Text Available The purposes of this research was to determine the effect of Curcuma zedoaria concentrated addition on quality antioxidant activity, total phenols, protein content and salt content of salted egg. The materials were duck’s egg, water, salt, and essence of white turmeric. The method was experiment using Complete Randomized Design (CRD with five treatments and three for replications. The Curcuma zedoaria juice research were divided into P0 (0%, P1 (10%, P2 (20%, P3 (30% and P4 (40%. Data was analyzed using Analysis of Variance (ANOVA and then continued by Duncan’s Multiple Range Test (DMRT, if it was found significant effect among treatmeants. The result showed that the addition of Curcuma zedoaria juice indicated highly significant different effect (P<0.01 on antioxidant activity, protein content and salt content, but significantly effect (P<0.05 on total phenol. The best treatment was the addition of Curcuma zedoaria juice 40% were indicated of antioxidant activity, total phenol, protein content and the salt content was 99.80 mg/g, 0.16%, 9.96%, 2.43% respectively.

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.

Science.gov (United States)

Yu, Lilei; Beta, Trust

2015-08-26

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p bread.

A comparison of the phenolic profile and antioxidant activity of different Cichorium spinosum L. ecotypes.

Science.gov (United States)

Petropoulos, Spyridon A; Fernandes, Ângela; Barros, Lillian; Ferreira, Isabel Cfr

2018-01-01

Wild greens are considered a rich source of phenolic compounds and antioxidants and an essential part of the so-called Mediterranean diet. In the present study, Cichorium spinosum L. ecotypes, cultivated or collected in situ from wild plants from the eastern Mediterranean, were evaluated regarding their phenolic composition and antioxidant activity. Significant differences were observed among the various studied ecotypes regarding their phenolic compound content and profile, especially between wild and cultivated ecotypes, as well as the phenolic acid content between commercial products and cultivated plants. The antioxidant activity also varied among the various studied ecotypes and growing conditions, with commercial products having the highest antioxidant activity, whereas wild ecotypes showed lower antioxidant activity. Cichorium spinosum leaves are a rich source of chicoric and 5-O-caffeoylquinic acid, while significant differences in total phenolic acids, flavonoids and phenolic compound content and in antioxidant activity were observed among the studied ecotypes, as well as between the tested growing conditions. According to the results of the present study, further valorization of C. spinosum species has great potential, since it could be used as a new alternative species in the food industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Interactive effects of UV radiation and reduced precipitation on the seasonal leaf phenolic content/composition and the antioxidant activity of naturally growing Arbutus unedo plants.

Science.gov (United States)

Nenadis, Nikolaos; Llorens, Laura; Koufogianni, Agathi; Díaz, Laura; Font, Joan; Gonzalez, Josep Abel; Verdaguer, Dolors

2015-12-01

The effects of UV radiation and rainfall reduction on the seasonal leaf phenolic content/composition and antioxidant activity of the Mediterranean shrub Arbutus unedo were studied. Naturally growing plants of A. unedo were submitted to 97% UV-B reduction (UVA), 95% UV-A+UV-B reduction (UV0) or near-ambient UV levels (UVBA) under two precipitation regimes (natural rainfall or 10-30% rainfall reduction). Total phenol, flavonol and flavanol contents, levels of eight phenols and antioxidant activity [DPPH(●) radical scavenging and Cu (II) reducing capacity] were measured in sun-exposed leaves at the end of four consecutive seasons. Results showed a significant seasonal variation in the leaf content of phenols of A. unedo, with the lowest values found in spring and the highest in autumn and/or winter. Leaf ontogenetic development and/or a possible effect of low temperatures in autumn/winter may account for such findings. Regardless of the watering regime and the sampling date, plant exposure to UV-B radiation decreased the total flavanol content of leaves, while it increased the leaf content in quercitrin (the most abundant quercetin derivative identified). By contrast, UV-A radiation increased the leaf content of theogallin, a gallic acid derivative. Other phenolic compounds (two quercetin derivatives, one of them being avicularin, and one kaempferol derivative, juglanin), as well as the antioxidant activity of the leaves, showed different responses to UV radiation depending on the precipitation regime. Surprisingly, reduced rainfall significantly decreased the total amount of quantified quercetin derivatives as well as the DPPH scavenging activity in A. unedo leaves. To conclude, present findings indicate that leaves of A. unedo can be a good source of antioxidants throughout the year, but especially in autumn and winter. Copyright © 2015 Elsevier B.V. All rights reserved.

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

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Lilei Yu

2015-08-01

Full Text Available Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g significantly (p < 0.05 increased during mixing, fermenting, and baking (65% to 68%. Bound phenolics slightly (p > 0.05 decreased after 30 min fermentation (7% to 9% compared to the dough after mixing, but increased significantly (p < 0.05 during 65 min fermenting and baking (16% to 27%. Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109% but decreased bound (2% to 3% phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC significantly (p < 0.05 decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05 decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g. p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05 increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.

Peracetic Acid Depolymerization of Biorefinery Lignin for Production of Selective Monomeric Phenolic Compounds

Energy Technology Data Exchange (ETDEWEB)

Ma, Ruoshui [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Guo, Mond [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Lin, Kuan-ting [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Hebert, Vincent R. [Food and Environmental Laboratory, Washington State, University-TriCities, 2710 Crimson Way Richland WA 99354 USA; Zhang, Jinwen [Wood Materials and Engineering Laboratory, Washington State University, Pullman WA 99164 USA; Wolcott, Michael P. [Wood Materials and Engineering Laboratory, Washington State University, Pullman WA 99164 USA; Quintero, Melissa [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Ramasamy, Karthikeyan K. [Chemical and Biological Process Development Group, Pacific Northwest National Laboratory, Richland WA 99354 USA; Chen, Xiaowen [National Bioenergy Center, National Renewable Energy Lab, 1617 Cole Blvd Golden CO 80127 USA; Zhang, Xiao [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA

2016-07-04

Lignin is the largest source of renewable material with an aromatic skeleton. However, due to the recalcitrant and heterogeneous nature of the lignin polymer, it has been a challenge to effectively depolymerize lignin and produce high-value chemicals with high selectivity. In this study, a highly efficient lignin-to-monomeric phenolic compounds (MPC) conversion method based on peracetic acid (PAA) treatment was reported. PAA treatment of two biorefinery lignin samples, diluted acid pretreated corn stover lignin (DACSL) and steam exploded spruce lignin (SESPL), led to complete solubilization and production of selective hydroxylated monomeric phenolic compounds (MPC-H) and monomeric phenolic acid compounds (MPC-A) including 4-hydroxy-2-methoxyphenol, p-hydroxybenzoic acid, vanillic acid, syringic acid, and 3,4-dihydroxybenzoic acid. The maximized MPC yields obtained were 18 and 22 % based on the initial weight of the lignin in SESPL and DACSL, respectively. However, we found that the addition of niobium pentoxide catalyst to PAA treatment of lignin can significantly improve the MPC yields up to 47 %. The key reaction steps and main mechanisms involved in this new lignin-to-MPC valorization pathway were investigated and elucidated.

Peracetic Acid Depolymerization of Biorefinery Lignin for Production of Selective Monomeric Phenolic Compounds

Energy Technology Data Exchange (ETDEWEB)

Ma, Ruoshui [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Guo, Mond [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Lin, Kuan-ting [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Hebert, Vincent R. [Food and Environmental Laboratory, Washington State, University-TriCities, 2710 Crimson Way Richland WA 99354 USA; Zhang, Jinwen [Wood Materials and Engineering Laboratory, Washington State University, Pullman WA 99164 USA; Wolcott, Michael P. [Wood Materials and Engineering Laboratory, Washington State University, Pullman WA 99164 USA; Quintero, Melissa [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA; Ramasamy, Karthikeyan K. [Chemical and Biological Process Development Group, Pacific Northwest National Laboratory, Richland WA 99354 USA; Chen, Xiaowen [National Bioenergy Center, National Renewable Energy Lab, 1617 Cole Blvd Golden CO 80127 USA; Zhang, Xiao [Voiland School of Chemical Engineering and Bioengineering, Bioproducts, Science & Engineering Laboratory, Washington State University, 2710 Crimson Way Richland WA 99354 USA

2016-07-04

Lignin is the largest source of renewable material with an aromatic skeleton. However, due to the recalcitrant and heterogeneous nature of the lignin polymer as well as its complex side chain structures, it has been a challenge to effectively depolymerize lignin and produce high value chemicals with high selectivity. In this study, a highly efficient lignin-to-monomeric phenolic compounds (MPC) conversion method based on peracetic acid (PAA) treatment was reported. PAA treatment of two biorefinery lignin samples, diluted acid pretreated corn stover lignin (DACSL) and steam exploded spruce lignin (SESPL), led to complete solubilization and production of selective hydroxylated monomeric phenolic compounds (MPC-H) and monomeric phenolic acid compounds (MPC-A) inclduing 4-hydroxy-2-methoxyphenol, p-hydroxybenzoic acid, vanillic acid, syringic acid, and 3,4-dihydroxybenzoic acid. The maximized MPCs yields obtained were 18% and 22% based on the initial weight of the lignin in SESPL and DACSL respectively. However, we found that the addition of niobium pentoxide catalyst to PAA treatment of lignin can significantly improve the MPC yields up to 47%. The key reaction steps and main mechanisms involved in this new lignin-to-MPC valorization pathway were investigated and elucidated.

Total phenolics and antioxidant activity of five medicinal plant

International Nuclear Information System (INIS)

Sousa, Cleyton Marcos de M.; Silva, Hilris Rocha e; Vieira-Junior, Gerardo Magela; Ayres, Mariane Cruz C.; Costa, Charllyton Luis S. da; Araajo, Delton Servulo; Cavalcante, Luis Carlos D.; Barros, Elcio Daniel S.; Araujo, Paulo Breitner de M.; Brandao, Marcela S.; Chaves, Mariana H.

2007-01-01

This paper describes total phenolics content and antioxidant activity in the ethanolic extract of leaves, bark and roots of five medicinal plants: Terminalia brasiliensis Camb., Terminalia fagifolia Mart. and Zucc., Copernicia cerifera (Miller) H.E. Moore, Cenostigma macrophyllum Tul. var. acuminata Teles Freire and Qualea grandiflora Mart. The total phenolics content of the plant extracts, determined by the Folin-Ciocalteu method, varied from 250.0 ±8,2 to 763,63 ±13.03 mg of gallic acid equivalent/g dry EtOH extract. The antioxidant activity of extracts was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay system. Extract of bark from T. brasiliensis, the most active, with an EC 50 value of 27.59 ± 0.82 μg/mL, was comparable to rutin (EC 50 = 27.80 ± 1.38) and gallic acid (EC 50 = 24.27 ± 0.31), used as positive controls. The relationship between total phenolic content and antioxidant activity was positive and significant for T. brasiliensis, C. macrophyllum and C. cerifera. (author)

Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits.

Science.gov (United States)

Gutiérrez-Grijalva, Erick P; Picos-Salas, Manuel A; Leyva-López, Nayely; Criollo-Mendoza, Marilyn S; Vazquez-Olivo, Gabriela; Heredia, J Basilio

2017-12-26

Several herb species classified as oregano have been widely used in folk medicine to alleviate inflammation-related diseases, respiratory and digestive disorders, headaches, rheumatism, diabetes and others. These potential health benefits are partially attributed to the phytochemical compounds in oregano such as flavonoids (FL) and phenolic acids (PA). Flavonoids and phenolic acids are among the most abundant and most studied phytochemicals in oregano species. Epidemiological, in vitro and in vivo experiments have related long-term consumption of dietary FL and PA with a decreased risk of incidence of chronic diseases. The aim of this manuscript is to summarize the latest studies on the identification and distribution of flavonoids and phenolic compounds from oregano species and their potential antioxidant, anti-inflammatory and anti-cancer health benefits.

Anti-biofilm potential of phenolic acids: the influence of environmental pH and intrinsic physico-chemical properties.

Science.gov (United States)

Silva, Sara; Costa, Eduardo M; Horta, Bruno; Calhau, Conceição; Morais, Rui M; Pintado, M Manuela

2016-09-13

Phenolic acids are a particular group of small phenolic compounds which have exhibited some anti-biofilm activity, although the link between their activity and their intrinsic pH is not clear. Therefore, the present work examined the anti-biofilm activity (inhibition of biomass and metabolic activity) of phenolic acids in relation to the environmental pH, as well as other physico-chemical properties. The results indicate that, while Escherichia coli was not inhibited by the phenolic acids, both methicillin resistant Staphylococcus aureus and methicillin resistant Staphylococcus epidermidis were susceptible to the action of all phenolic acids, with the pH playing a relevant role in the activity: a neutral pH favored MRSE inhibition, while acidic conditions favored MRSA inhibition. Some links between molecular polarity and size were associated only with their potential as metabolic inhibitors, with the overall interactions hinting at a membrane-based mechanism for MRSA and a cytoplasmic effect for MRSE.

Sulfuric acid functional zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts for alkylation of phenol with tert-butyl alcohol

Energy Technology Data Exchange (ETDEWEB)

Jiang, Tingshun, E-mail: tshjiang@mail.ujs.edu.cn; Cheng, Jinlian; Liu, Wangping; Fu, Lie; Zhou, Xuping; Zhao, Qian; Yin, Hengbo

2014-10-15

Several zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts (SO{sub 4}{sup 2−}/Zr-MCM-48 and SO{sub 4}{sup 2−}/Al-MCM-48) were prepared by the impregnation method and their physicochemical properties were characterized by means of XRD, FT-IR, TEM, NH{sub 3}-TPD and N{sub 2} physical adsorption. Also, the catalytic activities of these solid acid catalysts were evaluated by the alkylation of phenol with tert-butyl alcohol. The effect of weight hour space velocity (WHSV), reaction time and reaction temperature on catalytic properties was also studied. The results show that the SO{sub 4}{sup 2−}/Zr-MCM-48 and SO{sub 4}{sup 2−}/Al-MCM-48 still have good mesoporous structure and long range ordering. Compared with the Zr (or Al)–MCM-48 samples, SO{sub 4}{sup 2−}/Zr-MCM-48 and SO{sub 4}{sup 2−}/Al-MCM-48 solid acid catalysts have strong acidity and exhibit high activities in alkylation reaction of phenol with tert-butyl alcohol. The SO{sub 4}{sup 2−}/Zr-MCM-48-25 (molar ratio of Si/Zr=0.04) catalyst was found to be the most promising and gave the highest phenol conversion among all catalysts. A maximum phenol conversion of 91.6% with 4-tert-butyl phenol (4-TBP) selectivity of 81.8% was achieved when the molar ratio of tert-butyl alcohol:phenol is 2:1, reaction time is 2 h, the WHSV is 2 h{sup −1} and the reaction temperature is 140 °C. - Highlights: • Sulfuric acid functional mesoporous solid acid catalysts were prepared via impregnation method. • The alkylation of phenol with tert-butyl alcohol was carried out over these solid acid catalysts. • The catalytic activity of SO{sub 4}{sup 2−}/Zr-MCM-48-25 catalyst is much higher than that of the others. • A maximum phenol conversion of 91.6% was achieved under optimum reaction conditions for SO{sub 4}{sup 2−}/Zr-MCM-48-25.

Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia).

Science.gov (United States)

Fracassetti, Daniela; Costa, Carlos; Moulay, Leila; Tomás-Barberán, Francisco A

2013-08-15

The aims of this study were the evaluation of polyphenols and vitamin C content, and antioxidant capacity of dehydrated pulp powder and the dried flour obtained from the skin and seeds residue remaining after pulp preparation from camu-camu (Myrciaria dudia). Fifty-three different phenolics were characterised by HPLC-DAD-ESI-MS-MS and UPLC-HR-QTOF-MS-MS. The phenolic content of camu-camu flour was higher than that of the pulp powder (4007.95 mg/100 g vs. 48.54 mg/100 g). In both products the flavonol myricetin and conjugates, ellagic acid and conjugates and ellagitannins were detected. Cyanidin 3-glucoside, and quercetin and its glycosides were only found in the pulp powder, while proanthocyanidins were only present in the flour (3.5 g/100 g, mean degree of polymerisation 3). The vitamin C content was lower in pulp powder (3.5%) than in the flour (9.1%). The radical-scavenging capacity of both powders was determined by the DPPH, ABTS and ORAC assays, and was higher for camu-camu flour as could be expected for its higher phenolics and vitamin C content. Comparative analyses with fresh camu-camu berries indicate that some transformations occur during processing. Analysis of fresh berries showed that ellagic acid derivatives and ellagitannins were mainly present in the seeds, while proanthocyanidins were present both in the seeds and skin. Copyright © 2013 Elsevier Ltd. All rights reserved.

Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storage.

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Santos, J; Oliveira, M B P P; Ibáñez, E; Herrero, M

2014-01-31

Ready-to-eat baby-leaf vegetables market has been growing and offering to consumers convenient, healthy and appealing products, which may contain interesting bioactive compounds. In this work, the composition and the evolution of the phenolic compounds from different baby-leaf vegetables during refrigerated storage was studied. The phenolic compounds were extracted using pressurized liquid extraction (PLE) and the phenolic profile of each sample was analyzed and quantified by using LC-MS and LC-DAD methods, respectively, at the beginning and at the end of a 10-day storage period. The baby-leaf vegetables studied included green lettuce, ruby red lettuce, swiss chard, spinach, pea shoots, watercress, garden cress, mizuna, red mustard, wild rocket and spearmint samples and a total of 203 phenolic compounds were tentatively identified and quantified. The main naturally phenolic compounds identified correspond to glycosylated flavonoids, with exception of green lettuce and spearmint leaves which had a higher content of hydroxycinnamic acids. Quantification of the main compounds showed a 10-fold higher content of total phenolic content of ruby red lettuce (483mgg(-1)) in relation to the other samples, being the lowest values found in the garden cress (12.8mgg(-1)) and wild rocket leaves (8.1mgg(-1)). The total phenolic content only showed a significant change (plettuce (+17.5%), mizuna (+7.8%), red mustard (-23.7%) and spearmint (-13.8%) leaves. Within the different classes of phenolic compounds monitored, the flavonols showed more stable contents than the hydroxycinnamic and hydroxybenzoic acids, although the behavior of each compound varied strongly among samples. Copyright © 2014. Published by Elsevier B.V.

Allelochemicals in rye (Secale cereale L.): cultivar and tissue differences in the production of benzoxazinoids and phenolic acids.

Science.gov (United States)

Carlsen, Sandra C K; Kudsk, Per; Laursen, Bente; Mathiassen, Solvejg K; Mortensen, Anne G; Fomsgaard, Inge S

2009-02-01

In the present study, a range of benzoxazinoid compounds and phenolic acids, all known to be allelochemicals of rye, were identified and quantified in 13 rye cultivars grown at three different localities. Plant samples were collected in the spring at the time when an autumn-sown rye cover crop would be incorporated into the soil. Significant variations in content among shoots and roots were seen for all of the secondary metabolites, with non-methoxy-substituted benzoxazinoids (BX) dominating the shoots, whereas comparable levels were found in the concentrations of BX and methoxy-substituted benzoxazinoids (MBX) in the roots. This distribution of compounds may indicate different biosynthetic pathways and/or different mechanisms of action of these compounds. Concentrations not only depended on plant part, but also on the geographical location--with differences in contents of up to a factor of 5. These differences can probably be attributed to differences in growing conditions. The variation among cultivars was similar to that among geographical localities, with differences within localities of up to a factor of 7 in the shoots and a factor of 14 in the roots. In roots, the contents of the four phenolic acids and the benzoxazinoid 6-methoxybenzoxazolin-2-one (MBOA) were correlated. In shoots, the contents of the two benzoic acids were correlated with each other, whereas the two cinnamic acids were correlated with MBOA and several other benzoxazinoids. The lack of correlation between MBOA and all other benzoxazinoids in the roots of rye might indicate that a hitherto unknown synthetic pathway exists for MBOA. The genes responsible for the synthesis of some of the benzoxazinoids have never been identified, and further gene expression studies are required to assess the observed correlation between the concentration of these compounds and other benzoxazinoids for which the responsible genes are known. The present study revealed a potential for breeding rye cultivars with

Phenols and tannins contents of Anacardium occidentale Linn and Anadenanthera colubrina (Vell.) Brenan exposed to gamma radiation

Energy Technology Data Exchange (ETDEWEB)

Santos, Gustavo Henrique Farias dos [Universidade Federal de Pernambuco (GERAR/UFPE), Recife, PE (Brazil). Dept. de Energia Nuclear. Grupo de Estudos em Radioprotecao e Radioecologia; Silva, Edvane Borges da [Universidade Federal de Pernambuco (UFPE), Vitoria de Santo Antao, PE (Brazil). Centro Academico de Vitoria; Amorim, Elba Lucia Cavalcanti de; Peixoto Sobrinho, Tadeu, E-mail: elba@ufpe.b [Universidade Federal de Pernambuco (UFPE), Recife, PE (Brazil). Dept. de Ciencias Farmaceuticas; Lima, Claudia Sampaio de Andrade [Universidade Federal de Pernambuco (UFPE), Recife, PE (Brazil). Dept. de Biofisica e Radiobiologia

2011-07-01

Anacardium occidentale Linn (cajueiro) and Anadenanthera colubrina (Vell.) Brenan (angico) are very know as a source of phenolic compounds, mainly tannins. The aim of this study was to evaluate the difference of phenols and tannins contents of crude extracts were measured after irradiation of barks and leaves of each plant source, using a source of {sup 60}Co. The crude extracts were divided into control group and three groups which were separately after exposition to gamma radiation, in doses of 5; 7.5 and 10 kGy. From each group, the total phenols were quantified by the Folin-Ciocalteau method, while the contents of tannins were assessed using precipitation of the casein technique. For all doses, the total phenol and tannin percentages from 'cajueiro' barks presented no significant statistical alteration. However, for the leaves of 'cajueiro', their chemical composite levels significantly changed with the radiation absorbed dose. On the other hand, the gamma irradiation did not cause alterations in total phenols and tannins content of extracts from 'angico'. (author)

Phenols and tannins contents of Anacardium occidentale Linn and Anadenanthera colubrina (Vell.) Brenan exposed to gamma radiation

International Nuclear Information System (INIS)

Santos, Gustavo Henrique Farias dos; Silva, Edvane Borges da; Amorim, Elba Lucia Cavalcanti de; Peixoto Sobrinho, Tadeu; Lima, Claudia Sampaio de Andrade

2011-01-01

Anacardium occidentale Linn (cajueiro) and Anadenanthera colubrina (Vell.) Brenan (angico) are very know as a source of phenolic compounds, mainly tannins. The aim of this study was to evaluate the difference of phenols and tannins contents of crude extracts were measured after irradiation of barks and leaves of each plant source, using a source of 60 Co. The crude extracts were divided into control group and three groups which were separately after exposition to gamma radiation, in doses of 5; 7.5 and 10 kGy. From each group, the total phenols were quantified by the Folin-Ciocalteau method, while the contents of tannins were assessed using precipitation of the casein technique. For all doses, the total phenol and tannin percentages from 'cajueiro' barks presented no significant statistical alteration. However, for the leaves of 'cajueiro', their chemical composite levels significantly changed with the radiation absorbed dose. On the other hand, the gamma irradiation did not cause alterations in total phenols and tannins content of extracts from 'angico'. (author)

Assessment of active bacteria metabolizing phenolic acids in the peanut (Arachis hypogaea L.) rhizosphere.

Science.gov (United States)

Liu, Jinguang; Wang, Xingxiang; Zhang, Taolin; Li, Xiaogang

2017-12-01

Phenolic acids can enhance the mycotoxin production and activities of hydrolytic enzymes related to pathogenicity of soilborne fungus Fusarium oxysporum. However, characteristics of phenolic acid-degrading bacteria have not been investigated. The objectives of this study were to isolate and characterize bacteria capable of growth on benzoic and vanillic acids as the sole carbon source in the peanut rhizosphere. Twenty-four bacteria were isolated, and the identification based on 16S rRNA gene sequencing revealed that pre-exposure to phenolic acids before sowing shifted the dominant culturable bacterial degraders from Arthrobacter to Burkholderia stabilis-like isolates. Both Arthrobacter and B. stabilis-like isolates catalysed the aromatic ring cleavage via the ortho pathway, and Arthrobacter isolates did not exhibit higher C12O enzyme activity than B. stabilis-like isolates. The culture filtrate of Fusarium sp. ACCC36194 caused a strong inhibition of Arthrobacter growth but not B. stabilis-like isolates. Additionally, Arthrobacter isolates responded differently to the culture filtrates of B. stabilis-like isolates. The Arthrobacter isolates produced higher indole acetic acid (IAA) levels than B. stabilis-like isolates, but B. stabilis-like isolates were also able to produce siderophores, solubilize mineral phosphate, and exert an antagonistic activity against peanut root rot pathogen Fusarium sp. ACCC36194. Results indicate that phenolic acids can shift their dominant culturable bacterial degraders from Arthrobacter to Burkholderia species in the peanut rhizosphere, and microbial interactions might lead to the reduction of culturable Arthrobacter. Furthermore, increasing bacterial populations metabolizing phenolic acids in monoculture fields might be a control strategy for soilborne diseases caused by Fusarium spp. Copyright © 2017 Elsevier GmbH. All rights reserved.