Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution

OpenAIRE

Jordão, António; Muxagata, Sara; Fontes, Luísa; Correia, Ana Cristina; Nunes, Fernando; Cosme, Fernanda

2016-01-01

The main objective of this work was to understand the effect of the addition of different commercial types of oenological tannins on red wine phenolic compounds and sensorial characteristics evolution. So, six different commercial oenological tannins obtained from different sources at an average dosage recommended by the manufactures were added to a red wine. During 120 wine aging days several phenolic parameters were analyzed (including several individual phenolic compounds by HPLC) and also...

Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution

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Jordão António M.

2016-01-01

Full Text Available The main objective of this work was to understand the effect of the addition of different commercial types of oenological tannins on red wine phenolic compounds and sensorial characteristics evolution. So, six different commercial oenological tannins obtained from different sources at an average dosage recommended by the manufactures were added to a red wine. During 120 wine aging days several phenolic parameters were analyzed (including several individual phenolic compounds by HPLC and also the sensorial characteristics of the wines. Wines treated with oenological tannins showed higher total phenols and flavonoid phenols and lesser color degradation during the aging time considered. After 120 aging days, wines aged with oenological tannins showed more total and individual anthocyanins and significantly more red color that induced significantly color differences in relation to the untreated wine (especially for the wines treated with condensed tannins. From a sensorial point of view it was also possible to detect a clear differentiation between the wines.

Wine phenolics.

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Waterhouse, Andrew L

2002-05-01

Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics. Third, the phenolics are the key wine preservative and the basis of long aging. Lastly, since phenolics oxidize readily, they are the component that suffers owing to oxidation and the substance that turns brown in wine (and other foods) when exposed to air. Wine phenolics include the non-flavonoids: hydroxycinnamates, hydroxybenzoates and the stilbenes; plus the flavonoids: flavan-3-ols, the flavonols, and the anthocyanins. While polymeric condensed tannins and pigmented tannins constitute the majority of wine phenolics, their large size precludes absorption and thus they are not likely to have many health effects (except, perhaps, in the gut). The total amount of phenols found in a glass of red wine is on the order of 200 mg versus about 40 mg in a glass of white wine.

14 CFR Appendix M to Part 121 - Airplane Flight Recorder Specifications

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2010-01-01

... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Airplane Flight Recorder Specifications M... REQUIREMENTS: DOMESTIC, FLAG, AND SUPPLEMENTAL OPERATIONS Pt. 121, App. M Appendix M to Part 121—Airplane... airplanes operated under § 121.344(f) 0.5° A sampling rate of 0.25 is recommended. 7. Roll attitude 2 ±180...

Characterization of Phenolic Compounds in Wine Lees

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Ye Zhijing

2018-03-01

Full Text Available The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC, total tannin content (TTC, mean degree of polymerization (mDP, and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p < 0.05 impact on total phenol and tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50–62% and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM (PN: Pinot noir lees; FDM: Freeze-dried Material. This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

Suppression of human monocyte tissue factor induction by red wine phenolics and synthetic derivatives of resveratrol.

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Kaur, Gurjeet; Roberti, Marinella; Raul, Francis; Pendurthi, Usha R

2007-01-01

Prevention of cardiovascular disease through nutritional supplements is growing in popularity throughout the world. Multiple epidemiologic studies found that moderate consumption of alcohol, particularly red wine, lowers mortality rates from coronary heart diseases (CHD). Chronic inflammation and atherosclerosis associated with CHD culminate in aberrant intravascular expression of tissue factor (TF), which triggers blood coagulation leading to thrombosis, a major cause for heart attack. We showed earlier that two red wine phenolics, resveratrol and quercetin, suppressed TF induction in endothelial cells. In the present study, we investigated efficacy of seven resveratrol derivatives, which were shown to be effective in regulating cancer cell growth in vitro at much lower concentrations than the parent compound resveratrol, in inhibiting TF induction in peripheral blood mononuclear cells (PBMCs). We also tested possible synergistic effects of resveratrol and quercetin with the other major red wine phenolics in suppression of lipopolysaccharide-induced TF expression in human PBMCs. We found that several resveratrol derivatives were 2- to 10-fold more efficient than resveratrol in inhibiting TF induction. Our study found no evidence for synergism among red wine polyphenolics. These data suggest that structural alterations of resveratrol can be effective in producing potent antithrombotic agents that will have therapeutic potential in the improvement of cardiovascular health and prevention of CHD. Among major red wine phenolics, quercetin appears to be the predominant suppressor of TF induction.

Suppression of human monocyte tissue factor induction by red wine phenolics and synthetic derivatives of resveratrol

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Kaur, Gurjeet; Roberti, Marinella; Raul, Francis; Pendurthi, Usha R.

2010-01-01

Prevention of cardiovascular disease through nutritional supplements is growing in popularity throughout the world. Multiple epidemiologic studies found that moderate consumption of alcohol, particularly red wine, lowers mortality rates from coronary heart diseases (CHD). Chronic inflammation and atherosclerosis associated with CHD culminate in aberrant intravascular expression of tissue factor (TF), which triggers blood coagulation leading to thrombosis, a major cause for heart attack. We showed earlier that two red wine phenolics, resveratrol and quercetin, suppressed TF induction in endothelial cells. In the present study, we investigated efficacy of seven resveratrol derivatives, which were shown to be effective in regulating cancer cell growth in vitro at much lower concentrations than the parent compound resveratrol, in inhibiting TF induction in peripheral blood mononuclear cells (PBMCs). We also tested possible synergistic effects of resveratrol and quercetin with the other major red wine phenolics in suppression of lipopolysaccharide-induced TF expression in human PBMCs. We found that several resveratrol derivatives were 2- to 10-fold more efficient than resveratrol in inhibiting TF induction. Our study found no evidence for synergism among red wine polyphenolics. These data suggest that structural alterations of resveratrol can be effective in producing potent antithrombotic agents that will have therapeutic potential in the improvement of cardiovascular health and prevention of CHD. Among major red wine phenolics, quercetin appears to be the predominant suppressor of TF induction. PMID:16507316

Oxygen contribution to phenolic evolution during aging of red wines

OpenAIRE

Picariello, Luigi

2017-01-01

Abstract Red wine aging is essentially an oxidative process mainly regulated by wine phenolic composition and storage conditions. Wines contain hydroquinones such as catechol derivatives that undergo redox reactions, reducing oxygen to hydrogen peroxide. These reaction are catalized by metals. Iron(II) species present react with hydrogen peroxide to form hydroxyl radicals in the Fenton reaction. These radicals can then react with alcohols to form aldehydes. Because ethanol is the predomina...

Plant phenolics and absorption features in vegetation reflectance spectra near 1.66 μm

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Kokaly, Raymond F.; Skidmore, Andrew K

2015-01-01

Past laboratory and field studies have quantified phenolic substances in vegetative matter from reflectance measurements for understanding plant response to herbivores and insect predation. Past remote sensing studies on phenolics have evaluated crop quality and vegetation patterns caused by bedrock geology and associated variations in soil geochemistry. We examined spectra of pure phenolic compounds, common plant biochemical constituents, dry leaves, fresh leaves, and plant canopies for direct evidence of absorption features attributable to plant phenolics. Using spectral feature analysis with continuum removal, we observed that a narrow feature at 1.66 μm is persistent in spectra of manzanita, sumac, red maple, sugar maple, tea, and other species. This feature was consistent with absorption caused by aromatic C-H bonds in the chemical structure of phenolic compounds and non-hydroxylated aromatics. Because of overlapping absorption by water, the feature was weaker in fresh leaf and canopy spectra compared to dry leaf measurements. Simple linear regressions of feature depth and feature area with polyphenol concentration in tea resulted in high correlations and low errors (% phenol by dry weight) at the dry leaf (r2 = 0.95, RMSE = 1.0%, n = 56), fresh leaf (r2 = 0.79, RMSE = 2.1%, n = 56), and canopy (r2 = 0.78, RMSE = 1.0%, n = 13) levels of measurement. Spectra of leaves, needles, and canopies of big sagebrush and evergreens exhibited a weak absorption feature centered near 1.63 μm, short ward of the phenolic compounds, possibly consistent with terpenes. This study demonstrates that subtle variation in vegetation spectra in the shortwave infrared can directly indicate biochemical constituents and be used to quantify them. Phenolics are of lesser abundance compared to the major plant constituents but, nonetheless, have important plant functions and ecological significance. Additional research is needed to advance our understanding of the

Fabrication of a Multi-Walled Nanotube (MWNT Ionic Liquid Electrode and Its Application for Sensing Phenolics in Red Wines

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Kyo-Il Kim

2009-08-01

Full Text Available A multi-walled nanotube (MWNT ionic liquid was prepared by the immobilization of 1-butylimidazole bromide onto an epoxy group on a poly(glycidyl methacrylate-grafted MWNT, which was synthesized by radiation-induced graft polymerization of glycidyl methacrylate onto MWNT in an aqueous solution. Subsequently, a MWNT ionic liquid electrode was fabricated by hand-casting MWNT ionic liquid, tyrosinase, and chitosan solution as a binder on indium tin oxide (ITO glass. The sensing ranges of the MWNT ionic liquid electrode with immobilized tyrosinase was in the range of 0.01-0.08 mM in a phosphate buffer solution. The optimal conditions such as pH, temperature, and effects of different phenolic compounds were determined. The total phenolic compounds of three commercial red wines were also determined on the tyrosinase-immobilized biosensor.

Characterization of Phenolic Compounds in Wine Lees.

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Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A

2018-03-25

The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant ( p tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50-62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

Characterization of Phenolic Compounds in Wine Lees

Science.gov (United States)

Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A.

2018-01-01

The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p wine lees had high mDP content compared with red ones. Catechin (50–62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α,α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications. PMID:29587406

Antidepressant-like activity of red wine phenolic extracts in repeated corticosterone-induced depression mice via BDNF/TrkB/CREB signaling pathway

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Jia Ying

2016-01-01

Full Text Available The aim of this study was to investigate the antidepressant-like effect of red wine phenolic extracts in mouse model exposed to exogenous corticosterone. The results showed that 3-week corticosterone injections caused depression-like behavior in mice, as indicated by the significant decrease in sucrose consumption and increase immobility time in the forced swim test. Red wine phenolic extracts treatment significantly reduced serum corticosterone levels. Moreover, it was found that red wine phenolic extract increased the brain-derived neurotrophic factor protein (BNDF and Tropomyosin-related kinase B (TrkB phosphorylation and cAMP-responsive element binding protein (CREB phosphorylation levels in the hippocampus and prefrontal cortex. However, K252a, an inhibitor of TrkB, completely abolished those antidepressant-like effects. These results suggested that the red wine phenolic extracts produce an antidepressant-like effect in corticosterone-treated mice, at least in part, which is possibly mediated by modulating hypothalamic-pituitary-adrenal (HPA axis, BDNF, TrkB and CREB phosphorylation levels in the brain region of mice.

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

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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®.

Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice.

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Shao, Yafang; Hu, Zhanqiang; Yu, Yonghong; Mou, Renxiang; Zhu, Zhiwei; Beta, Trust

2018-01-15

Soluble-free, soluble-conjugated, insoluble-bound phenolics and antioxidant activity, flavonoid (TFC), proanthocyanidins (TPAC), anthocyanins and minerals of fifteen whole rice grains with different colors were investigated. Soluble-free protocatechuic and vanillic acids were only quantified in black rice, which had the most quantities. Non-pigmented rice had no detectable conjugated protocatechuic and 2,5-dihydroxybenzoic acids both of which were found in black and red rice, respectively. The main bound phenolic acids were ferulic and p-coumaric, as well as 2,5-dihydroxybenzoic in red rice and protocatechuic and vanillic acids in black rice. Soluble-conjugated phenolics, TFC, and anthocyanins were negatively correlated with L ∗ , b ∗ , C and H° values. TPAC was positively correlated with a ∗ (Pblack rice groups. Copyright © 2017 Elsevier Ltd. All rights reserved.

Phenolic compounds and antioxidant activity in red fruits produced in organic farming

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Susana M. A. Soutinho

2014-01-01

Full Text Available In this work were studied three red fruits (raspberry, gooseberry and blueberry produced in organic mode, to evaluate the variations in the content of phenolic compounds and antioxidant capacity along maturation. The phenols were extracted from the fruits with two solvents (methanol and acetone and were quantified by the Folin-Ciocalteu method. The antioxidant activity was determined with two methods (HPPH and ABTS. Furthermore, HPLC was used to identify and quantify some phenolic compounds present in the fruits analyzed. The results showed that the total phenolic compounds in all fruits decreased along maturation, either in the methanol or acetone extracts (23 % and 20 % reduction, on average, for methanol and acetone extracts, respectively, although in methanol extracts the levels of phenolic compounds were always higher (0.54 and 0.21 mg GAE/g. The blueberry showed higher level of total phenolics in methanol extract (average 0.67 mg GAE/g, while in the acetone extract it was gooseberry (average 0.31 mg GAE/g. At the end of maturation, all fruits studied had similar values of antioxidant capacity as determined by DPPH method (0.52 mmol Trolox/g. For the ABTS method, blueberries showed higher values of antioxidant activity (6.01 mmol Trolox/g against 3.01 and 2.66 mmol Trolox/g, for raspberry and gooseberry, respectively. Furthermore, the HPLC analysis allowed to identify monomeric anthocyanins and phenolic acids in the three fruits studied.

A simple method to separate red wine nonpolymeric and polymeric phenols by solid-phase extraction.

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Pinelo, Manuel; Laurie, V Felipe; Waterhouse, Andrew L

2006-04-19

Simple polyphenols and tannins differ in the way that they contribute to the organoleptic profile of wine and their effects on human health. Very few straightforward techniques to separate red wine nonpolymeric phenols from the polymeric fraction are available in the literature. In general, they are complex, time-consuming, and generate large amounts of waste. In this procedure, the separation of these compounds was achieved using C18 cartridges, three solvents with different elution strengths, and pH adjustments of the experimental matrices. Two full factorial 2(3) experimental designs were performed to find the optimal critical variables and their values, allowing for the maximization of tannin recovery and separation efficiency (SE). Nonpolymeric phenols such as phenolic acids, monomers, and oligomers of flavonol and flavan-3-ols and anthocyanins were removed from the column by means of an aqueous solvent followed by ethyl acetate. The polymeric fraction was then eluted with a combination of methanol/acetone/water. The best results were attained with 1 mL of wine sample, a 10% methanol/water solution (first eluant), ethyl acetate (second eluant), and 66% acetone/water as the polymeric phenols-eluting solution (third eluant), obtaining a SE of ca. 90%. Trials with this method on fruit juices also showed high separation efficiency. Hence, this solid-phase extraction method has been shown to be a simple and efficient alternative for the separation of nonpolymeric phenolic fractions and the polymeric ones, and this method could have important applications to sample purification prior to biological testing due to the nonspecific binding of polymeric phenolics to nearly all enzymes and receptor sites.

Relationship between red wine grade and phenolics. 2. Tannin composition and size.

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Kassara, Stella; Kennedy, James A

2011-08-10

Commercial red wines ( Vitis vinifera L. cv. Shiraz) produced during the 2009 vintage underwent winemaker assessment for allocation grade soon after production. The wines were then subjected to phenolic analysis to measure wine color (total anthocyanin, SO(2) nonbleachable pigment, and wine color density) and tannins (concentration, composition, and average degree of polymerization). A positive relationship was found between wine phenolic concentration and projected bottle price. Tannin compositional analysis suggested that there was specifically a relationship between wine grade and skin-derived tannins. These results suggest that maximization of skin tannin concentration and/or proportion is related to an increase in projected wine bottle price.

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.

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Li, Si-Yu; Duan, Chang-Qing

2018-01-30

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO 2 ) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.

Comparison of the gravimetric, phenol red, and 14C-PEG-3350 methods to determine water absorption in the rat single-pass intestinal perfusion model.

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Sutton, S C; Rinaldi, M T; Vukovinsky, K E

2001-01-01

This study was undertaken to determine whether the gravimetric method provided an accurate measure of water flux correction and to compare the gravimetric method with methods that employ nonabsorbed markers (eg, phenol red and 14C-PEG-3350). Phenol red,14C-PEG-3350, and 4-[2-[[2-(6-amino-3-pyridinyl)-2-hydroxyethyl]amino]ethoxy]-, methyl ester, (R)-benzene acetic acid (Compound I) were co-perfused in situ through the jejunum of 9 anesthetized rats (single-pass intestinal perfusion [SPIP]). Water absorption was determined from the phenol red,14C-PEG-3350, and gravimetric methods. The absorption rate constant (ka) for Compound I was calculated. Both phenol red and 14C-PEG-3350 were appreciably absorbed, underestimating the extent of water flux in the SPIP model. The average +/- SD water flux microg/h/cm) for the 3 methods were 68.9 +/- 28.2 (gravimetric), 26.8 +/- 49.2 (phenol red), and 34.9 +/- 21.9 (14C-PEG-3350). The (average +/- SD) ka for Compound I (uncorrected for water flux) was 0.024 +/- 0.005 min(-1). For the corrected, gravimetric method, the average +/- SD was 0.031 +/- 0.001 min(-1). The gravimetric method for correcting water flux was as accurate as the 2 "nonabsorbed" marker methods.

Ultra-fast liquid chromatography coupled with electrospray ionization time-of-flight mass spectrometry for the rapid phenolic profiling of red maple (Acer rubrum) leaves.

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Li, Chunting; Seeram, Navindra P

2018-03-07

The red maple (Acer rubrum) species is economically important to North America because of its sap, which is used to produce maple syrup. In addition, various other red maple plant parts, including leaves, were used as a traditional medicine by the Native Americans. Currently, red maple leaves are being used for nutraceutical and cosmetic applications but there are no published analytical methods for comprehensive phytochemical characterization of this material. Herein, a rapid and sensitive method using liquid chromatography with electrospray ionization time-of-flight tandem mass spectrometry was developed to characterize the phenolics in a methanol extract of red maple leaves and a proprietary phenolic-enriched red maple leaves extract (Maplifa™). Time-of-flight mass spectrometry and tandem mass spectrometry experiments led to the identification of 106 phenolic compounds in red maples leaves with the vast majority of these compounds also detected in Maplifa™. The compounds included 68 gallotannins, 25 flavonoids, gallic acid, quinic acid, catechin, epicatechin, and nine other gallic acid derivatives among which 11 are potentially new and 75 are being reported from red maple for the first time. The developed method to characterize red maple leaves phenolics is rapid and highly sensitive and could aid in future standardization and quality control of this botanical ingredient. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Alkylperoxyl radical scavenging activity of red leaf lettuce (Lactuca sativa L.) phenolics.

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Caldwell, Charles R

2003-07-30

Although lettuce may provide relatively low levels of antioxidative phytochemicals which may contribute to human health, lettuce leaf extracts in fact contained compounds with high specific peroxyl radical scavenging activities. After determining the extraction conditions that minimized phenolic oxidation and produced the highest oxygen radical absorbance capacity (ORAC) values, the phenolic compounds from red leaf lettuce were separated by reverse-phase high-performance liquid chromatography (HPLC). The primary phenolic compounds in the leaf tissue extracts were mono- and dicaffeoyltartaric acid (CTA and DCTA), mono- and dicaffeoylquinic acid (CQA and DCQA), quercetin 3-malonylglucoside (QMG), quercetin 3-glucoside (QG), cyanidin 3-malonylglucoside (CMG), and an unknown phenolic ester (UPE). Significant levels of DCQA were only found after wounding. Using the new fluorescein-based ORAC assay procedures, fractions from the HPLC analyses were assayed for peroxyl radical absorbance capacity. Using absorbance to estimate concentration, the decreasing order of contribution to the total ORAC value of an extract from wounded tissue was QMG > DCQA > CMG > DCTA > UPE > QG > CTA. The decreasing order of the specific peroxyl radical scavenging activities was CMG > QG > DCTA > DCQA > QMG > UPE > CQA > CTA. Since the concentrations of plant flavonoid and phenolic acid esters are sensitive to environmental factors, this information may be used to develop pre- and postharvest conditions which increase the dietary benefits of leaf lettuce.

Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.

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Neves, Ana C; Spranger, Maria I; Zhao, Yuqing; Leandro, Maria C; Sun, Baoshan

2010-11-24

The effect of addition of grape seed tannins on the phenolic composition, chromatic characteristics, and antioxidant activity of red wine was studied. Two highly pure commercial grape seed tannins (GSE100 and GSE300) were selected, and their phenolic compositions were determined. Two types of red wines were made with Castelão/Tinta Miúda (3/2, w/w) grapevine varieties by fermentation on skin using two different maceration times, which correspond to the wines rich and poor in polyphenols, respectively. Each of these wines was used for experimentation with the addition of GSE100 and GSE300 before and immediately after alcoholic fermentation. Phenolic composition, chromatic characteristics, and antioxidant activity of the finished red wines were analyzed by HPLC-DAD, CIElab 76 convention, and DPPH radical test, respectively. The results showed that the addition of grape seed tannins had obvious effects of increasing color intensity and antioxidant activity only in the wines poor in polyphenols. Although GSE300 contained much higher amounts of di- and trimer procyanidins and a lower amount of polymeric proanthocyanidins, it provided effects of increasing the color intensity and antioxidant activity of the wines poor in polyphenols similar to those of GSE100. Furthermore, GSE100 released more gallic acid to wines than GSE300, although no gallic acid was detected in GSE100. Tannins added after alcoholic fermentation had a better effect on phenolic composition of red wine than tannins added before alcoholic fermentation.

Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan.

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Kocabey, N; Yilmaztekin, M; Hayaloglu, A A

2016-09-01

Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples. Within these phenolics; procyanidin B2, trans -caftaric acid, gallic acid, trans -caffeic acid, (+) catechin, (-) epicatechin and quercetin-3- O -glucoside were the most abundant phenolics regardless of maceration duration. In general, extended maceration duration resulted in increase in the concentration of phenolic compounds, reflecting the antioxidant activities of wine. In conclusion, the highest concentrations of total and individual phenolic compounds as well as antioxidant activities were found in wines macerated for 15 days.

Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats.

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de Oliveira, Walkia Polliana; Biasoto, Aline Camarão Telles; Marques, Valquíria Fernanda; Dos Santos, Ieda Maria; Magalhães, Kedma; Correa, Luiz Claudio; Negro-Dellacqua, Melissa; Miranda, Maria Spínola; de Camargo, Adriano Costa; Shahidi, Fereidoon

2017-10-01

Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL-cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries. © 2017 Institute of Food Technologists®.

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.

Antioxidant Capacity, Phenolic Constituents and Toxicity of Hot Water Extract from Red Maple Buds.

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Meda, Naamwin R; Poubelle, Patrice E; Stevanovic, Tatjana

2017-06-01

The present study reports, for the first time, the results of the antioxidant capacity and the phenolic composition of a hot water extract from red maple buds (RMB), as well as its safety. In this regard and comparatively to antioxidant standards, this extract exhibits a significant antiradical capacity when tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH · ) and anion superoxide trapping assays. High-resolution mass spectrometric and nuclear magnetic resonance analyses permitted to determine for the first time, in red maple species, cyanidin-3-O-glucoside, quercetin-3-O-galactoside, quercetin-3-O-arabinoside, and quercetin. Also, the quantification of individual phenolics by high-performance liquid chromatography method revealed that ginnalin A at 117.0 mg/g is the major compound of RMB hot water extract. Finally, using flow cytometry evaluation, the extract of RMB was determined to have no toxicity neither to cause significant modification of apoptosis process, up to concentration of 100 μg/ml, on human peripheral blood neutrophils. These results allow anticipating various fields of application of RMB water extract. © 2017 Wiley-VHCA AG, Zurich, Switzerland.

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.

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.

Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation.

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Guadalupe, Zenaida; Soldevilla, Alberto; Sáenz-Navajas, María-Pilar; Ayestarán, Belén

2006-04-21

A multiple-step analytical method was developed to improve the analysis of polymeric phenolics in red wines. With a common initial step based on the fractionation of wine phenolics by gel permeation chromatography (GPC), different analytical techniques were used: high-performance liquid chromatography-diode array detection (HPLC-DAD), HPLC-mass spectrometry (MS), capillary zone electrophoresis (CZE) and spectrophotometry. This method proved to be valid for analyzing different families of phenolic compounds, such as monomeric phenolics and their derivatives, polymeric pigments and proanthocyanidins. The analytical characteristics of fractionation by GPC were studied and the method was fully validated, yielding satisfactory statistical results. GPC fractionation substantially improved the analysis of polymeric pigments by CZE, in terms of response, repeatability and reproducibility. It also represented an improvement in the traditional vanillin assay used for proanthocyanidin (PA) quantification. Astringent proanthocyanidins were also analyzed using a simple combined method that allowed these compounds, for which only general indexes were available, to be quantified.

Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.

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Marquez, Ana; Serratosa, Maria P; Merida, Julieta

2014-03-01

Changes in colour and phenolic composition in sweet red wines made from Merlot, Syrah and Tempranillo grapes were studied in order to assess the influence of bottle storage over a period of 12months. For this purpose, wine colour parameters, sensory analysis and concentrations of monomeric anthocyanins, pyranoanthocyanins, methylmethine-mediated condensation adducts, flavan3-ol derivatives and flavonols were measured. Hue increased and red colours decreased with the storage time, particularly over the first 3months. The concentrations of low molecular weight flavan-3-ol derivatives decreased with time due to the effect of their conversion into tannins of high molecular weight. In addition, the glycosylated flavonols decreased through hydrolysis to give the corresponding aglycones. Overall, the concentration of phenolic compounds decreased markedly with storage time, whereas the antioxidant activity in the wines remained constant throughout. A panel of expert tasters judged the colour, aroma and flavour of all initial and final wines to be acceptable. Copyright © 2013 Elsevier Ltd. All rights reserved.

Antioxidant activities and phenolic contents of three red seaweeds (Division: Rhodophyta) harvested from the Gulf of Mannar of Peninsular India.

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Chakraborty, Kajal; Joseph, Deepu; Praveen, Nammunayathuputhenkotta Krishnankartha

2015-04-01

The antioxidant activities of methanol extract and its solvent fractions (n-hexane, dichloromethane and ethyl acetate) of three red seaweeds (Hypnea musciformis, H. valentiae, and Jania rubens) collected from the Gulf of Mannar of South eastern coast of India were evaluated, using different in vitro systems, viz., DPPH, ABTS, HO radical scavenging activities, H2O2 scavenging ability, Fe(2+) ion chelating ability and reducing potential. Folin-Ciocalteu method was used to determine the total phenolic content of the extracts/fractions, and the results were expressed as mg of gallic acid equivalent (GAE)/g of the seaweed extracts/fractions. Thiobarbituric acid-reactive substances (TBARS) inhibition assay was employed to assess the ability of the seaweed extracts/fractions to inhibit lipid oxidation. Ethyl acetate (EtOAc) fractions of H. musciformis exhibited significantly higher total phenolic content (205.5 mg GAE/g), DPPH· scavenging activity (IC50 0.6 mg/mL), ABTS(.+) scavenging activity (IC50 0.51 μg/mL), Fe(2+) chelating ability (IC50 0.70 mg/mL), H2O2 scavenging activity (IC50 0.39 mg/mL), reducing ability (Abs700 nm 1.46) and lipid peroxidation inhibitory ability (2.71 MDAEC/kg) (P < 0.05) compared to its n-hexane, DCM fractions, crude MeOH extract and MeOH extracts/fractions of H. valentiae and J. rubens. DCM fraction of J. rubens showed significantly higher hydroxyl radical scavenging activity (IC50 0.55 mg/mL) compared with H. musciformis and H. valentiae (P < 0.05). This study indicated the potential use of red seaweeds, in particular, H. musciformis as candidate species to be used as food supplement for increasing the shelf-life of food industry, and candidates in combating carcinogenesis and inflammatory diseases.

Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.

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Sun, Baoshan; Neves, Ana C; Fernandes, Tiago A; Fernandes, Ana L; Mateus, Nuno; De Freitas, Vítor; Leandro, Conceição; Spranger, Maria I

2011-06-22

The objective of this work was to study the evolution of the phenolic composition of red wine during vinification and storage and its relationship with some sensory properties (astringency and bitterness) and antioxidant activities. Thus, red wine was made by a classic vinification method with Castelão and Tinta Miúda grapes (Vitis vinifera L.) harvested at maturity (3:2; w/w). Samples were taken at 2 and 7 days of maceration, at second racking, at the time of bottling and at 6 and 14 months after bottling. The total polyphenols extract (TPx) in each sample was isolated by column chromatography. The phenolic composition (anthocyanins and proanthocyanidins), in vitro antioxidant activity, and sensory property (astringency, bitterness) of the isolated TPx from different winemaking stages were evaluated through high-performance liquid chromatography-diode array detection, 1,1-diphenyl-2-picrylhidrazyl radical test, ferric reducing antioxidant power assay, total phenolic index, MWI (polyphenol molecular weight index), TSA (tannin specific activity), and sensory panel tasting. The results showed that the phenolic composition of red wine varied significantly during winemaking. The intensity of astringency (IA) and the intensity bitterness (IB) of the isolated TPx from different winemaking stages increased from 2 days of maceration until second racking and then decreased. Furthermore, MWI and TSA are positively correlated with IA and IB. The in vitro antioxidant activity of the isolated TPx from different winemaking stages maintained unchanged after alcoholic fermentation, which was independent of the variation of phenolic composition and sensory properties.

ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES

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Mădălina IUGA

2017-12-01

Full Text Available Grape seeds and peels are valuable by-products from wine production industry that can be valorized in food production. Both grape seeds and peels have a great amount of antioxidants and polyphenolic compounds. The aim of this study was to investigate the total phenolic content of red and white grape seeds and peels and to establish the optimal solvent concentration for highest extraction yield. For this purpose, Folin Ciocâlteu method was used to achieve the phenols content and the antioxidant activity was estimated using 2,2 – diphenyl-1-1picrylhydrazyl (DPPH reagent. The total phenolic content ranged from 81.13 mg GAE/g for red peels, 93.47 mg GAE/g for white peels, to 128.47 mg GAE/g for red seeds and 164.70 mg GAE/g for white seeds. The One-Way ANOVA method was used to see if there are differences between the antioxidant activities depending on the solvent concentration. The results showed that the methanol concentration significantly (p < 0.05 influences the antioxidants extraction. The inhibition percent IC50 ranged from 0,24 to 4,37 μg/mL for white peels, from 3,12 to 6,29 μg/mL for red peels, from 5,53 to 5,90 μg/mL for white seeds and from 4,59 to 6,14 μg/mL for red seeds. This study highlighted the possibility to use grape seeds and peels as food ingredients or natural antioxidant to extend the shelf life of food, especial of lipids and lipid-containing foods because of their high antioxidant activity and total phenolic content.

Scavenging Capacities of Some Wines and Wine Phenolic Extracts

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Ioannis G. Roussis

2005-01-01

Full Text Available The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH. and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also higher concentration of total phenolics, tartaric esters, and flavonols than the two white wines. All wines exhibited scavenging activity analogous to their total phenolic content. However, their phenolics differed in antiradical potency, which was visible in their EC50 values. The dry red wine, Xinomavro, had a lower EC50 value, indicating the higher antiradical potency of its phenolics. The scavenging capacities of phenolic extracts from Xinomavro red wine on hydroxyl radicals, superoxide radicals, and singlet oxygen were also assessed. Wine total extract was fractionated by extraction, and each of the three fractions was then subfractionated by column chromatography into two subfractions. Wine total extract, and its fractions and subfractions exhibited scavenging capacity on hydroxyl radicals, superoxide radicals, and singlet oxygen, indicating the activity of many wine phenolics. The most active wine extracts towards hydroxyl radicals were characterized by the high peaks of flavanols, anthocyanins and flavonols in their HPLC-DAD chromatograms. The most active extract towards superoxide radicals was rich in flavanols and anthocyanins. The characteristic phenolics of the most active wine extracts towards singlet oxygen were flavanols, flavonols and phenolic acids. The ability of all red wine phenolic extracts to scavenge singlet oxygen, along with hydroxyl and superoxide radicals, emphasizes its health functionality.

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

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Quaglieri, Cindy; Prieto-Perea, Noelia; Berrueta, Luis Angel; Gallo, Blanca; Rasines-Perea, Zurine; Jourdes, Michael; Teissedre, Pierre-Louis

2017-01-24

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux "generic" (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux "generic") and Tempranillo (Rioja). On the contrary, Bordeaux "specific" regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

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.

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics

OpenAIRE

Filipe-Ribeiro, Lu?s; Milheiro, Juliana; Matos, Carlos C.; Cosme, Fernanda; Nunes, Fernando M.

2017-01-01

Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (...

Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds?

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Dopico-García, M S; Fique, A; Guerra, L; Afonso, J M; Pereira, O; Valentão, P; Andrade, P B; Seabra, R M

2008-06-15

Phenolic profile of 10 different varieties of red "Vinho Verde" grapes (Azal Tinto, Borraçal, Brancelho, Doçal, Espadeiro, Padeiro de Basto, Pedral, Rabo de ovelha, Verdelho and Vinhão), from Minho (Portugal) were studied. Nine Flavonols, four phenolic acids, three flavan-3-ols, one stilben and eight anthocyanins were determined. Malvidin-3-O-glucoside was the most abundant anthocyanin while the main non-coloured compound was much more heterogeneous: catechin, epicatechin, myricetin-3-O-glucoside, quercetin-3-O-glucoside or syringetin-3-O-glucoside. Anthocyanin contents ranged from 42 to 97%. Principal component analysis (PCA) was applied to analyse the date and study the relations between the samples and their phenolic profiles. Anthocyanin profile proved to be a good marker to characterize the varieties even considering different origin and harvest. "Vinhão" grapes showed anthocyanins levels until twenty four times higher than the rest of the samples, with 97% of these compounds.

Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding

OpenAIRE

Ren, M.; Wang, X.; Du, G.; Tian, C.; Zhang, J.; Song, X.; Zhu, D.

2017-01-01

The presence of phenolic compounds can make a great contribution to the perception of astringency in red wines based on their interactions with proteins. Human salivary protein and bovine serum albumin were used in this study to investigate the relationship between astringency and polyphenol composition. The interactions between polyphenols and proteins were analysed by means of electrophoresis and fluorescence spectra, and they were further confirmed by sensory analysis. The results indicate...

Comparison of the gravimetric, phenol red, and 14C-PEG-3350 methods to determine water absorption in the rat single-pass intestinal perfusion model

OpenAIRE

Sutton, Steven C.; Rinaldi, M. T. S.; Vukovinsky, K. E.

2001-01-01

This study was undertaken to determine whether the gravimetric method provided an accurate measure of water flux correction and to compare the gravimetric method with methods that employ nonabsorbed markers (eg, phenol red and 14C-PEG-3350). Phenol red, 14C-PEG-3350, and 4-[2-[[2-(6-amino-3-pyridinyl)-2-hydroxyethyl]amino]ethoxy]-methyl ester, (R)-benzene acetic acid (Compound I) were co-perfused in situ through the jejunum of 9 anesthetized rats (single-pass intestinal perfusion [SPIP]). Wat...

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013

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Cindy Quaglieri

2017-01-01

Full Text Available Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas—the Aquitaine (France and Rioja (Spain regions—in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface. Mean degree of polymerization (mDP was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux “generic” (Bordeaux and Bordeaux-Supérieur appellations red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux “generic” and Tempranillo (Rioja. On the contrary, Bordeaux “specific” regions (Blayais, Médoc, Graves, and Libournais showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA and a hierarchical ascendant classification (HAC suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

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Maria João Cabrita

2012-03-01

Full Text Available The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD was used to quantify the phenolic acids, and gas chromatography (GC coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS. The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.

The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging.

Science.gov (United States)

Zhang, Xin-Ke; He, Fei; Zhang, Bo; Reeves, Malcolm J; Liu, Yue; Zhao, Xu; Duan, Chang-Qing

2018-04-01

Though non-anthocyanin phenolics normally do not have red color, they affect the red color expression in the copigmentation of red wines. In this study, the influence of prefermentative addition of 300mg/L gallic acid and ellagic acid, as cofactors, on aging dry red wines had been systematically evaluated at the industrial scales from the perspectives of color, phenolic profiles and copigmentation effects of anthocyanins. Red wines made with these two compounds exhibited better color properties than the control, having better CIELAB chromatic parameters. Additionally, significantly higher levels of detectable anthocyanins and copigmented anthocyanin ratio had been observed. Wines with ellagic acid showed better chromatic properties and phenolic profiles than wines with gallic acid, as shown in previous theoretical results. Anti-copigmentation phenomenon was noticed and elucidated. These practical results confirmed that ellagic acid was the better cofactor, and would give more additional guidance for the production of high quality wine. Malvidin-3-O-glucoside (PubChem CID: 443,652); Petunidin-3-O-glucoside (PubChem CID: 443,651); Delphinidin-3-O-glucoside (PubChem CID: 443,650); Peonidin-3-O-glucoside (PubChem CID: 443,654); Ellagic acid (PubChem CID: 5,281,855); Gallic acid (PubChem CID: 370); Quercetin (PubChem CID: 443,654); Caffeic acid (PubChem CID: 689,043); (+)-catechin (PubChem CID: 9064); Vanillic acid (PubChem CID: 8468). Copyright © 2017. Published by Elsevier Ltd.

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

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Osorio-Macías DE

2018-01-01

Full Text Available Daniel E Osorio-Macías,1,2 Pamela Vásquez,3 Cristhian Carrasco,3 Bjorn Bergenstahl,1 J Mauricio Peñarrieta2 1Department of Food Technology, Faculty of Engineering LTH, Lund University, Lund, Sweden; 2School of Chemistry, Faculty of Pure and Natural Sciences, 3Institute of Research and Development of Chemical Processes, Department of Chemical Engineering, Faculty of Engineering, Universidad Mayor de San Andrés (UMSA, La Paz, Bolivia Abstract: Wine is an important beverage with a long tradition, and its moderate consumption may be considered beneficial for human health. Although there are many studies regarding phenolic compounds in wines, there is a lack of information about antioxidants and phenolic content in South American wines. In this study, 35 South American red wines from four different countries, vintages 2004–2013, purchased at retail stores in La Paz, Bolivia, were studied. Resveratrol content, total antioxidant capacity (TAC by the 2,2′-azino-bis(3-ethylbenzotiazoline-6-sulfonic acid (ABTS and ferric-reducing antioxidant power (FRAP methods, total phenolic content (TPH, total flavonoids (TF, and main saccharides were assessed using the well-established spectrophotometric and high-performance liquid chromatography methods. The results ranged from 4 to 24 mmol/L for TAC determined by ABTS method and 14 to 43 mmol/L for TAC determined by FRAP method, 1600 to 3500 mg gallic acid equivalents/L for TPH, and 2 to 6 mmol catechin equivalents /L for TF. The resveratrol content ranged from 0.1 to 8 mg/L. Saccharides, glucose, and fructose content ranged from 0.4 to 10 g/L, 1.4 to 8.6 g/L, and 0.2 to 12 g/L, respectively. There was a high correlation among the different methods. The results showed that some wines growing at high altitude (>1500 meters above the sea level have higher amounts of TAC and phenolic content, including resveratrol, while non-varietal wines showed the lowest values. It was also observed that the saccharose

Design and fabrication of optical chemical sensor for detection of nitroaromatic explosives based on fluorescence quenching of phenol red immobilized poly(vinyl alcohol) membrane.

Science.gov (United States)

Zarei, Ali Reza; Ghazanchayi, Behnam

2016-04-01

The present study developed a new optical chemical sensor for detection of nitroaromatic explosives in liquid phase. The method is based on the fluorescence quenching of phenol red as fluorophore in a poly(vinyl alcohol) (PVA) membrane in the presence of nitroaromatic explosives as quenchers, e.g., 2,4,6-trinitrotoluene (TNT), 2,4-dinitrotoluene (2,4-DNT), 4-nitrotoluene (4-NT), 2,4,6-trinitrobenzene (TNB), and nitrobenzene (NB). For chemical immobilization of phenol red in PVA, phenol red reacted with formaldehyde to produce hydroxymethyl groups and then attached to PVA membrane through the hydroxymethyl groups. The optical sensor showed strong quenching of nitroaromatic explosives. A Stern-Volmer graph for each explosive was constructed and showed that the range of concentration from 5.0 × 10(-6) to 2.5 × 10(-4) mol L(-1) was linear for each explosive and sensitivity varied as TNB >TNT>2,4-DNT>NB>4-NT. The response time of the sensor was within 1 min. The proposed sensor showed good reversibility and reproducibility. Copyright © 2015 Elsevier B.V. All rights reserved.

Assessing wines based on total phenols, phenolic acids and ...

African Journals Online (AJOL)

The aim of this study was to investigate the phenolic profile of some red wines produced from native Turkish grape varieties (Vitis vinifera Öküzgözü, V. vinifera Boğazkere and V. vinifera Shiraz) and some red fruit wines produced from pomegranate (Punica granatum L.), myrtle (Myrtus communis L.) and black mulberry ...

The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines

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Natka Ćurko

2017-01-01

Full Text Available High power ultrasound (HPU is a novel, non-thermal technology the application of which has been primarily evaluated in managing food quality. The application of high power ultrasound in wine technology is therefore directed at modulating microbial activity during fermentation, extraction of phenolic and aroma compounds from grapes to must, as well as at accelerating aging reactions in wine. The main aim of this article was to evaluate the effect of different HPU process parameters on sustaining the phenolic and aroma composition of red wine and its colour characteristics. Three different red wines, including Cabernet Sauvignon, Merlot, and Plavac mali, were treated with high power ultrasound (20kHz, considering the variations in ultrasound probe diameter size (12.7 and 19 mm, amplitude level (20, 30, and 40 %, and processing time (2, 4, and 6 minutes. Total polyphenol content, total anthocyanin concentration, and chromatic characteristics were analyzed by spectrophotometry, free anthocyanins were analysed by high performance liquid chromatography, and wine aroma compounds were analyzed by gas chromatography combined with solid-phase microextraction. The obtained results show that ultrasonic irradiation induces chemical changes in phenolic composition, chromatic characteristics, and aroma compounds concentration, and accelerates chemical reactions responsible for wine aging. The intensity of the mentioned chemical changes depends on the selected processing parameters and on the treated variety. Among three different parameters, the selection of the probe diameter was showed to be most significant factor influencing chemical composition, followed by the amplitude level and processing time. The smaller diameter probe size (12.7 mm, lowest amplitude (20%, and a shorter processing time (2 minutes showed a more favourable and lighter effect on the chemical composition of the treated red wines.

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.

Preparation of biosensors by immobilization of polyphenol oxidase in conducting copolymers and their use in determination of phenolic compounds in red wine.

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Böyükbayram, A Elif; Kiralp, Senem; Toppare, Levent; Yağci, Yusuf

2006-10-01

Electrochemically produced graft copolymers of thiophene capped polytetrahydofuran (TPTHF1 and TPTHF2) and pyrrole were achieved by constant potential electrolysis using sodium dodecylsulfate (SDS) as the supporting electrolyte. Characterizations were based on Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Electrical conductivities were measured by the four-probe technique. Novel biosensors for phenolic compounds were constructed by immobilizing polyphenol oxidase (PPO) into conducting copolymers prepared by electropolymerization of pyrrole with thiophene capped polytetrahydrofuran. Kinetic parameters, maximum reaction rate (V(max)) and Michaelis-Menten constant (K(m)) and optimum conditions regarding temperature and pH were determined for the immobilized enzyme. Operational stability and shelf-life of the enzyme electrodes were investigated. Enzyme electrodes of polyphenol oxidase were used to determine the amount of phenolic compounds in two brands of Turkish red wines and found very useful owing to their high kinetic parameters and wide pH working range.

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.

Temporary reduction of radiation does not permanently reduce flavonoid glycosides and phenolic acids in red lettuce.

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Becker, Christine; Kläring, Hans-Peter; Kroh, Lothar W; Krumbein, Angelika

2013-11-01

Applying transparent daytime screens in greenhouses in cool seasons reduces the amount of energy needed for heating, but also the solar radiation available for crops. This can reduce yield and product quality of leafy vegetables because of constrained photosynthesis and altered biosynthesis. To study this, we cultivated five-week old red leaf lettuce (Lactuca sativa L.) for four weeks in growth chambers under a photosynthetic photon flux density (PPFD) of 225 and 410 μmol m(-2) s(-1), respectively. Some plants were exchanged between radiation intensities after two weeks. We investigated the concentration of five flavonoid glycosides, three caffeic acid derivatives, reducing sugars as well as plant growth. Remarkably, no significant influence of radiation intensity on the concentration of phenolic acids or anthocyanin glycosides was observed. In contrast, quercetin and luteolin glycoside concentration was between 14 and 34% lower in plants growing under lower compared to higher PPFD. Already after two weeks of cultivation, plants grown under lower PPFD contained less quercetin and luteolin glycosides but they completely compensated if subsequently transferred to higher PPFD until harvest. Hence, marketable lettuce heads which experienced temporary shading followed by an unshaded phase did not contain lower concentrations of flavonoid glycosides or phenolic acids. Also, there was no reduction of head mass in this variant. Our results suggest that saving energy in early growth stages is feasible without losses in yield or health promoting phenolic substances. In addition, there was a close correlation between the concentration of reducing sugars and some flavonoid glycosides, indicating a close metabolic connection between their biosynthesis and the availability of carbohydrates. Copyright © 2013 The Authors. Published by Elsevier Masson SAS.. All rights reserved.

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics

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Luís Filipe-Ribeiro

2017-06-01

Full Text Available Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (2017 [1]. Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

Science.gov (United States)

Filipe-Ribeiro, Luís; Milheiro, Juliana; Matos, Carlos C; Cosme, Fernanda; Nunes, Fernando M

2017-06-01

Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume ("Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality" Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.

Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.

Science.gov (United States)

Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M

2018-03-01

"Brett character" is a negative sensory attribute acquired by red wines when contaminating Dekkera/Brettanomyces yeasts produce 4-ethylphenol and 4-ethylguaiacol, known as volatile phenols (VPs), from cinnamic acid precursors. In this study, chitins and chitosans with different structural features, namely deacetylation degree (5-91%) and molecular weight (24-466kDa) were used for the reduction of this sensory defect. Chitins and chitosans decreased 7-26% of the headspace abundance of VPs without changing their amounts in wines. The efficiency of reduction increased with the deacetylation degree and applied dose. Reduction of headspace abundance of VPs by chitosans enabled significant decreases in the negative phenolic and bitterness attributes and increased positive fruity and floral attributes. Results show that chitosan with high deacetylation degrees, including fungal chitosan, which is already approved for use in wines, is an efficient approach for reducing the negative sensory impact of VPs in red wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

Comparisons of protein, lipid, phenolics, γ-oryzanol, vitamin E, and mineral contents in bran layer of sodium azide-induced red rice mutants.

Science.gov (United States)

Jeng, Toong Long; Ho, Pei Tzu; Shih, Yi Ju; Lai, Chia Chi; Wu, Min Tze; Sung, Jih Min

2011-06-01

The bran part of red rice grain is concentrated with many phytochemicals, including proanthocyanidins, oryzanol and vitamin E, that exert beneficial effects on human health, but it contains low levels of essential minerals such as Fe and Zn. In the present study, the protein, lipid, phytochemicals and mineral contents in bran samples were compared among red rice SA-586 and its NaN₃-induced mutants. The plant heights of NaN₃-induced mutants were decreased. The contents of protein, lipid, total phenolics, total flavonoids, total anthocyanins, total proanthocyanidins, total γ-oryzanol, total tocopherols and total tocotrienols also varied among the tested mutants. The brans of mutants M-18, M-56 and M-50 contained more proanthocyanidins, γ-oryzanol, vitamin E than that of SA-586, respectively. M-54 accumulated more Fe content (588.7 mg kg⁻¹ bran dry weight) than SA-586 (100.1 mg kg⁻¹ bran dry weight). The brans of M-18, M-50 and M-56 are good sources of proanthocyanidins, vitamin E and γ-oryzanol, respectively, while the bran of M-54 is rich in Fe. Thus these mutants could be used to produce high-value phytochemicals or Fe byproducts from bran during rice grain milling or as genetic resources for rice improvement programs. Copyright © 2011 Society of Chemical Industry.

Compositional differences in the phenolics compounds of ...

African Journals Online (AJOL)

This study evaluates phenolic composition of commercial and experimental wines derived from bunch (Vitis vinifera) and muscadine (Vitis rotundifolia) grapes to determine compositional differences in phenolics. HPLC analysis of wines showed that majority of phenolic compounds eluted during the first 30 min. Of the red ...

Prediction of wine color from phenolic profiles of red grapes

DEFF Research Database (Denmark)

Jensen, Jacob Skibsted

2008-01-01

afhandlingen påviste de fremsatte hypoteser og ser lovende ud med henblik på at introducere hurtige og objektive målinger af drue phenoler til at forudsige farve parametre i rødvin. Resultaterne var også lovende med henblik på at anvende FT-MIR spektroskopi til at kvantificere tannin i rødvin og druer....

The determination of vitamin C, organic acids, phenolic compounds concentration of Red and Golden delicious apple grown in Lorestan province

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ebrahim Falahi

2013-08-01

Results: Ascorbic acid concentrations in Red and Golden delicious apples were 9.49 and 9.09 mg and 9.29 mg in total per 100 grams. Malic acid concentrations in Red and Golden delicious apples were 0.26 and 0.27 and citric acid concentrations in Red and Golden delicious apples were 0.28 mg per 100 grams in both cultivars. Acidity of Red delicious was 4 and Golden delicious was about 3.7. The acidity of Red delicious was higher than the Golden one. α-farensene was the most phenolic compound in both cultivars. Conclusion: Finally, apple cultivars grown in Lorestan have 3 times more ascorbic acid than the amount which mentioned in Iranian Food Consumption Table. There were no significant relation about malic and citric acid in both cultivars.

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.

Red wine contains a potent inhibitor of phenolsulphotransferase.

Science.gov (United States)

Littlewood, J T; Glover, V; Sandler, M

1985-01-01

Many ethanolic drinks, especially red wine, contain potent inhibitors of phenolsulphotransferase. At a dilution of 1/75 from the original beverage, extracts from six types of red wine inhibited human platelet phenolsulphotransferase P by a mean of 99% and human platelet phenolsulphotransferase M by 12%. Such extracts had no significant effect on rat liver monoamine oxidase A or human platelet monoamine oxidase B. The inhibitors, which have not yet been identified, can be extracted into ethyl acetate at acid or neutral pH. Thus, they are not monoamines. Flavonoid phenols are plausible candidates. As phenolsulphotransferase M and P are involved in the metabolism of many phenols, including drugs, the inhibition of these enzymes could result in the enhancement of pharmacological potency and have important clinical consequences. PMID:3857069

Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.

Science.gov (United States)

McRae, Jacqui M; Dambergs, Robert G; Kassara, Stella; Parker, Mango; Jeffery, David W; Herderich, Markus J; Smith, Paul A

2012-10-10

The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality of the wine. Both of these characteristics differ depending on the age of a wine, with the purple of young wines changing to brick red and the puckering or aggressive astringency softening in older wines. This study investigated the color parameters, tannin concentrations and tannin composition of a 50 year series of Cabernet Sauvignon wines from a commercial label as well as 30 year series of Cabernet Sauvignon and Shiraz wines from a separate commercial label to assess the impact of wine age on phenolic composition and concentration. The wine color density in wines of 40 to 50 years old was around 5 AU compared with 16 AU of wine less than 12 months old, which correlated well with the concentration of non-bleachable pigments and pigmented polymers. Conversely, the anthocyanin concentrations in 10 year old wines were substantially lower than that of recently bottled wines (around 100 mg/L compared with 627 mg/L, respectively), adding further evidence that non-bleachable pigments including pigmented polymers play a much larger role in long-term wine color than anthocyanins. No age-related trend was observed for tannin concentration, indicating that the widely noted softer astringency of older red wines cannot necessarily be directly related to lower concentrations of soluble wine tannin and is potentially a consequence of changes in tannin structure. Wine tannins from older wines were generally larger than tannins from younger wines and showed structural changes consistent with oxidation.

Comparative Study of Betacyanin Profile and Antimicrobial Activity of Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius).

Science.gov (United States)

Yong, Yi Yi; Dykes, Gary; Lee, Sui Mae; Choo, Wee Sim

2017-03-01

Betacyanins are reddish to violet pigments that can be found in red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius). This study investigated the impact of sub-fractionation (solvent partitioning) on betacyanin content in both plants. Characterization of betacyanins and evaluation of their antimicrobial activities were also carried out. Betanin was found in both plants. In addition, isobetanin, phyllocactin and hylocerenin were found in red pitahaya whereas amaranthine and decarboxy-amaranthine were found in red spinach. Sub-fractionated red pitahaya and red spinach had 23.5 and 121.5 % more betacyanin content, respectively, than those without sub-fractionation. Sub-fractionation increased the betanin and decarboxy-amaranthine content in red pitahaya and red spinach, respectively. The betacyanin fraction from red spinach (minimum inhibitory concentration [MIC] values: 0.78-3.13 mg/mL) demonstrated a better antimicrobial activity profile than that of red pitahaya (MIC values: 3.13-6.25 mg/mL) against nine Gram-positive bacterial strains. Similarly, the red spinach fraction (MIC values: 1.56-3.13 mg/mL) was more active than the red pitahaya fraction (MIC values: 3.13-6.25 mg/mL) against five Gram-negative bacterial strains. This could be because of a higher amount of betacyanin, particularly amaranthine in the red spinach.

The effects of UV radiation on the content of phenolic acid and flavonoid, stomatal conductance and taste in red lettuce 'Lollo Rosso'

OpenAIRE

Almeida De Oliveira, Dinalva

2016-01-01

The use of supplementary light to improve the quality of red lettuce is common practice in today’s greenhouse production. Fluorescent lamps that emit Ultraviolet (UV) radiation have been shown to increase the synthesis of phenolic acids and flavonoids as well to control stomata movements in red lettuce. In the work presented here, I ran experiments which showed that the use of UV treatments lead to higher concentrations of these health-promoting compounds. The objective was to evaluate the ef...

Solid cation exchange phase to remove interfering anthocyanins in the analysis of other bioactive phenols in red wine.

Science.gov (United States)

da Silva, Letícia Flores; Guerra, Celito Crivellaro; Klein, Diandra; Bergold, Ana Maria

2017-07-15

Bioactive phenols (BPs) are often targets in red wine analysis. However, other compounds interfere in the liquid chromatography methods used for this analysis. Here, purification procedures were tested to eliminate anthocyanin interference during the determination of 19 red-wine BPs. Liquid chromatography, coupled to a diode array detector (HPLC-DAD) and a mass spectrometer (UPLC-MS), was used to compare the direct injection of the samples with solid-phase extractions: reversed-phase (C18) and strong cation-exchange (SCX). The HPLC-DAD method revealed that, out of 13BPs, only six are selectively analyzed with or without C18 treatment, whereas SCX enabled the detection of all BPs. The recovery with SCX was above 86.6% for eight BPs. Moreover, UPLC-MS demonstrated the potential of SCX sample preparation for the determination of 19BPs. The developed procedure may be extended to the analysis of other red wine molecules or to other analytical methods where anthocyanins may interfere. Copyright © 2017 Elsevier Ltd. All rights reserved.

Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.

Science.gov (United States)

Lukić, Igor; Budić-Leto, Irena; Bubola, Marijan; Damijanić, Kristijan; Staver, Mario

2017-06-01

The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C. CPM treatment lowered the extraction of seed tannins, exhibited the highest acetaldehyde, ethyl acetate and C 6 -compounds levels, and had increased ester levels in relation to control C. POH wine contained the highest concentration of total phenols, flavonoids, monomeric, oligomeric and polymeric flavanols, and color intensity and hue. S and PHT wines contained lower amount of total phenols, but higher than in C and CPM wines. The calculated Odor Activity Values were used to establish significant differences between the treatments. Copyright © 2016 Elsevier Ltd. All rights reserved.

Validation of phenol red versus gravimetric method for water reabsorption correction and study of gender differences in Doluisio's absorption technique.

Science.gov (United States)

Tuğcu-Demiröz, Fatmanur; Gonzalez-Alvarez, Isabel; Gonzalez-Alvarez, Marta; Bermejo, Marival

2014-10-01

The aim of the present study was to develop a method for water flux reabsorption measurement in Doluisio's Perfusion Technique based on the use of phenol red as a non-absorbable marker and to validate it by comparison with gravimetric procedure. The compounds selected for the study were metoprolol, atenolol, cimetidine and cefadroxil in order to include low, intermediate and high permeability drugs absorbed by passive diffusion and by carrier mediated mechanism. The intestinal permeabilities (Peff) of the drugs were obtained in male and female Wistar rats and calculated using both methods of water flux correction. The absorption rate coefficients of all the assayed compounds did not show statistically significant differences between male and female rats consequently all the individual values were combined to compare between reabsorption methods. The absorption rate coefficients and permeability values did not show statistically significant differences between the two strategies of concentration correction. The apparent zero order water absorption coefficients were also similar in both correction procedures. In conclusion gravimetric and phenol red method for water reabsorption correction are accurate and interchangeable for permeability estimation in closed loop perfusion method. Copyright © 2014 Elsevier B.V. All rights reserved.

Chemical constituents from red algae Bostrychia radicans (Rhodomelaceae): new amides and phenolic compounds

Energy Technology Data Exchange (ETDEWEB)

Oliveira, Ana Ligia Leandrini de; Silva, Denise B. da; Lopes, Norberto P.; Debonsi, Hosana M. [Universidade de Sao Paulo (FCFRP/USP), Ribeirao Preto, SP (Brazil). Fac. de Ciencias Farmaceuticas de Ribeirao Preto. Dept. de Quimica e Fisica; Yokoya, Nair S., E-mail: hosana@fcfrp.usp.br [Instituto de Botanica, Sao Paulo, SP (Brazil). Secao de Ficologia

2012-07-01

This study describes the isolation and structural determination of two amides, isolated for the first time: N,4-dihydroxy-N-(2'-hydroxyethyl)-benzamide (0.019%) and N,4-dihydroxy-N-(2'-hydroxyethyl)-benzeneacetamide (0.023%). These amides, produced by the red macroalgae Bostrychia radicans, had their structures assigned by NMR spectral data and MS analyses. In addition, this chemical study led to the isolation of cholesterol, heptadecane, squalene, trans-phytol, neophytadiene, tetradecanoic and hexadecanoic acids, methyl hexadecanoate and methyl 9-octadecenoate, 4-(methoxymethyl)-phenol, 4-hydroxybenzaldehyde, methyl 4-hydroxybenzeneacetate, methyl 2-hydroxy-3-(4-hydroxyphenyl)-propanoate, hydroquinone, methyl 4-hydroxymandelate, methyl 4-hydroxybenzoate, 4-hydroxybenzeneacetic acid and (4-hydroxyphenyl)-oxo-acetaldehyde. This is the first report concerning these compounds in B. radicans, contributing by illustrating the chemical diversity within the Rhodomelaceae family. (author)

Chemical constituents from red algae Bostrychia radicans (Rhodomelaceae: new amides and phenolic compounds

Directory of Open Access Journals (Sweden)

Ana Lígia Leandrini de Oliveira

2012-01-01

Full Text Available This study describes the isolation and structural determination of two amides, isolated for the first time: N,4-dihydroxy-N-(2'-hydroxyethyl-benzamide (0.019% and N,4-dihydroxy-N-(2'-hydroxyethyl-benzeneacetamide (0.023%. These amides, produced by the red macroalgae Bostrychia radicans, had their structures assigned by NMR spectral data and MS analyses. In addition, this chemical study led to the isolation of cholesterol, heptadecane, squalene, trans-phytol, neophytadiene, tetradecanoic and hexadecanoic acids, methyl hexadecanoate and methyl 9-octadecenoate, 4-(methoxymethyl-phenol, 4-hydroxybenzaldehyde, methyl 4-hydroxybenzeneacetate, methyl 2-hydroxy-3-(4-hydroxyphenyl-propanoate, hydroquinone, methyl 4-hydroxymandelate, methyl 4-hydroxybenzoate, 4-hydroxybenzeneacetic acid and (4-hydroxyphenyl-oxo-acetaldehyde. This is the first report concerning these compounds in B. radicans, contributing by illustrating the chemical diversity within the Rhodomelaceae family.

Solid-Liquid Extraction Kinetics of Total Phenolic Compounds (TPC from Red Dates

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Bee Lin Chua

2018-01-01

Full Text Available Red dates are one of the most famous herbal plants in making traditional Chinese medicine. They contain large amount of bioactive compounds. The objectives of this research were to optimise the crude extract yield and total phenolic compounds (TPC yield from red dates using response surface methodology (RSM and model the extraction kinetics of TPC yield from red dates. Date fruits were dried in an oven under temperatures 50°C, 60°C, 70°C and 80°C until a constant weight was obtained. The optimum drying temperature was 60°C as it gave the highest crude extract yield and TPC yield. Besides that, single factor experiments were used to determine the optimum range of four extraction parameters which were: liquid-solid ratio (10-30 ml/g; ultrasonic power (70-90%; extraction temperature (50-70°C; and extraction time (40-60min. The optimum range of the four parameters were further optimised using the Box-Behken Design (BBD of RSM. The extraction conditions that gave the highest crude extract yield and TPC yield were chosen. The optimum value for liquid-solid ratio, ultrasonic power, extraction temperature and extraction time were 30ml/g, 70%, 60°C and 60 min respectively. The two equations generated from RSM were reliable and can be used to predict the crude extract yield and TPC yield. The higher the extraction temperature, liquid-solid ratio, and extraction time and lower ultrasonic power, the higher the crude extract and TPC yield. Finally, the results of TPC yield versus time based on the optimum extraction parameters from RSM optimisation were fitted into three extraction kinetic models (Peleg’s model, Page’s model and Ponomaryov’s model. It was found that the most suitable kinetic model to represent the extraction process of TPC from red dates was Page’s model due to its coefficient of determination (R2 was the closest to unity, 0.9663 while its root mean square error (RMSE was the closest to zero, 0.001534.

Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MS(n).

Science.gov (United States)

Erşan, Sevcan; Güçlü Üstündağ, Özlem; Carle, Reinhold; Schweiggert, Ralf M

2016-07-06

Phenolic constituents of the nonlignified red and green pistachio hulls (exo- and mesocarp) were assessed by HPLC-DAD-ESI-MS(n) as well as by HR-MS. A total of 66 compounds was identified in the respective aqueous methanolic extracts. Among them, gallic acid, monogalloyl glucoside, monogalloyl quinic acid, penta-O-galloyl-β-d-glucose, hexagalloyl hexose, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-glucuronide, and (17:1)-, (13:0)-, and (13:1)-anacardic acids were detected at highest signal intensity. The main difference between red and green hulls was the presence of anthocyanins in the former ones. Differently galloylated hydrolyzable tannins, anthocyanins, and minor anacardic acids were identified for the first time. Pistachio hulls were thus shown to be a source of structurally diverse and potentially bioactive phenolic compounds. They therefore represent a valuable byproduct of pistachio processing having potential for further utilization as raw material for the recovery of pharmaceutical, nutraceutical, and chemical products.

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

Science.gov (United States)

Hidalgo, Gádor-Indra; Almajano, María Pilar

2017-01-01

Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content. PMID:28106822

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

Directory of Open Access Journals (Sweden)

Gádor-Indra Hidalgo

2017-01-01

Full Text Available Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L. and bilberries (Vaccinium myrtillus L. emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content.

In vivo red blood cell compatibility testing using indium-113m tropolone-labeled red blood cells

International Nuclear Information System (INIS)

Morrissey, G.J.; Gravelle, D.; Dietz, G.; Driedger, A.A.; King, M.; Cradduck, T.D.

1988-01-01

In vivo radionuclide crossmatch is a method for identifying compatible blood for transfusion when allo- or autoantibodies preclude the use of conventional crossmatching techniques. A technique for labeling small volumes of donor red blood cells with [/sup 113m/In]tropolone is reported. The use of /sup 113m/In minimizes the accumulation of background radioactivity and the radiation dose especially so when multiple crossmatches are performed. Labeling red cells with [/sup 113m/In]tropolone is faster and easier to perform than with other radionuclides. Consistently high labeling efficiencies are obtained and minimal /sup 113m/In activity elutes from the labeled red blood cells. A case study involving 22 crossmatches is presented to demonstrate the technique. The radiation dose equivalent from /sup 113m/In is significantly less than with other radionuclides that may be used to label red cells

Enzymatic modifications of grape skin phenolics A new look at wine maceration ?

DEFF Research Database (Denmark)

Meyer, Anne S.; Arnous, Anis

2010-01-01

Phenolic compounds are decisive for the colour and sensory properties of wines. Especially in the making of red wines, the optimal retrieval of phenolics from the grape skins is crucial for obtaining wines having optimal colour, flavour, and mouth feel properties. Exogenous enzymes are widely use...... processes in the wine industry.......Phenolic compounds are decisive for the colour and sensory properties of wines. Especially in the making of red wines, the optimal retrieval of phenolics from the grape skins is crucial for obtaining wines having optimal colour, flavour, and mouth feel properties. Exogenous enzymes are widely used...... during the wine grape maceration to obtain high juice yield and initial extraction of flavour components, and in the case of red wines for obtaining better initial extraction of colour. Until now, this maceration has mainly been considered as an extraction step. Recent data have shown that significant...

Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits.

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Reynertson, Kurt A; Yang, Hui; Jiang, Bei; Basile, Margaret J; Kennelly, Edward J

2008-08-15

Many species of Myrtaceae are cultivated in home gardens throughout the tropics for their edible fruit, and have been used in traditional medicine to treat several inflammatory conditions. Fruit phenolics are important dietary antioxidant and anti-inflammatory constituents. We have investigated the antiradical activity, total phenolic content (TPC), and total anthocyanin content (TAC) of 14 underutilized Myrtaceae fruits, namely Eugenia aggregata, E. brasiliensis, E. luschnathiana, E. reinwardtiana, Myrciaria cauliflora, M. dubia, M. vexator, Syzygium cumini, S. curranii, S. jambos, S. javanicum, S. malaccense, S. samarangense, and S. samarangense var. Taiwan pink. An HPLC-PDA method was developed to quantify the amounts of cyanidin 3-glucoside (1), delphinidin 3-glucoside (2), ellagic acid (3), kaempferol (4), myricetin (5), quercetin (6), quercitrin (7), and rutin (8) present in MeOH extracts of the fruit. TPC ranged from 3.57 to 101 mg/g, TAC ranged from undetectable to 12.1 mg/g, and antiradical activity, measured as DPPH˙ IC(50), ranged from very active (19.4 μg/ml) to inactive (389 μg/ml).

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

Science.gov (United States)

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.

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.

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.

Elevated CO2 and salinity are responsible for phenolics-enrichment in two differently pigmented lettuces.

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Sgherri, Cristina; Pérez-López, Usue; Micaelli, Francesco; Miranda-Apodaca, Jon; Mena-Petite, Amaia; Muñoz-Rueda, Alberto; Quartacci, Mike Frank

2017-06-01

Both salt stress and high CO 2 level, besides influencing secondary metabolism, can affect oxidative status of plants mainly acting in an opposite way with salinity provoking oxidative stress and elevated CO 2 alleviating it. The aim of the present work was to study the changes in the composition of phenolic acids and flavonoids as well as in the antioxidant activity in two differently pigmented lettuce cvs (green or red leaf) when submitted to salinity (200 mM NaCl) or elevated CO 2 (700 ppm) or to their combination in order to evaluate how a future global change can affect lettuce quality. Following treatments, the red cv. always maintained higher levels of antioxidant secondary metabolites as well as antioxidant activity, proving to be more responsive to altered environmental conditions than the green one. Overall, these results suggest that the application of moderate salinity or elevated CO 2 , alone or in combination, can induce the production of some phenolics that increase the health benefits of lettuce. In particular, moderate salinity was able to induce the synthesis of the flavonoids quercetin, quercetin-3-O-glucoside, quercetin-3-O-glucuronide and quercitrin. Phenolics-enrichment as well as a higher antioxidant capacity were also observed under high CO 2 with the red lettuce accumulating cyanidin, free chlorogenic acid, conjugated caffeic and ferulic acid as well as quercetin, quercetin-3-O-glucoside, quercetin-3-O-glucuronide, luteolin-7-O-glucoside, rutin, quercitrin and kaempferol. When salinity was present in combination with elevated CO 2 , reduction in yield was prevented and a higher presence of phenolic compounds, in particular luteolin, was observed compared to salinity alone. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Effect of supplemental ultraviolet radiation on the concentration of phytonutrients in green and red leaf lettuce (Lactuca sativa) cultivars

Science.gov (United States)

Britz, Steven; Caldwell, Charles; Mirecki, Roman; Slusser, James; Gao, Wei

2005-08-01

Eight cultivars each of red and green leaf lettuce were raised in a greenhouse with supplemental UV radiation, either UV-A (wavelengths greater than ca. 315 nm) or UV-A+UV-B (wavelengths greater than ca. 290 nm; 6.4 kJ m-2 daily biologically effective UV-B), or no supplemental UV (controls). Several phytonutrients were analyzed in leaf flours to identify lines with large differences in composition and response to UV-B. Red leaf lettuce had higher levels of phenolic acid esters, flavonols and anthocyanins than green lines. Both green and red lines exposed to UV-B for 9 days showed 2-3-fold increases in flavonoids compared to controls, but only 45% increases in phenolic acid esters, suggesting these compounds may be regulated by different mechanisms. There were large differences between cultivars in levels of phenolic compounds under control conditions and also large differences in UV-B effects. Among red varieties, cv. Galactic was notable for high levels of phenolics and a large response to UV-B. Among green varieties, cvs. Black-Seeded Simpson and Simpson Elite had large increases in phenolics with UV-B exposure. Photosynthetic pigments were also analyzed. Green leaf lettuce had high levels of pheophytin, a chlorophyll degradation product. Total chlorophylls (including pheophytin) were much lower in green compared to red varieties. Lutein, a carotenoid, was similar for green and red lines. Total chlorophylls and lutein increased 2-fold under supplemental UV-B in green lines but decreased slightly under UV-B in red lines. Lettuce appears to be a valuable crop to use to study phytochemical-environment interactions.

Application of insoluble fibers in the fining of wine phenolics.

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Guerrero, Raúl F; Smith, Paul; Bindon, Keren A

2013-05-08

The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.

Effect of the molecular structure of phenolic novolac precursor resins on the properties of phenolic fibers

International Nuclear Information System (INIS)

Ying, Yong-Gang; Pan, Yan-Ping; Ren, Rui; Dang, Jiang-Min; Liu, Chun-Ling

2013-01-01

A series of phenolic resins with different weight-average molecular weights (M w ) and ortho/para (O/P) ratios were prepared. The effect of the phenolic precursor resin structure on the structure and properties of the resulting phenolic fibers was investigated. The structures of the resins and fibers were characterized by nuclear magnetic resonance spectroscopy, gel permeation chromatography, melt rheometry, dynamic mechanical analysis, and thermogravimetric analysis. The results show that the O/P ratio, unsubstituted ortho and para carbon ratio (O u /P u ), and M w of the phenolic resins play an important role in determining the properties of the phenolic fibers. The tensile strength of the phenolic fibers increases with increasing novolac precursor O u /P u ratios, corresponding to low O/P ratios, at comparable resin M w values. Also, the tensile strength of the phenolic fibers increases with increasing novolac M w values at comparable O/P ratios. Phenolic fibers with high tensile strength and good flame resistance characteristics were generated from a phenolic precursor resin, possessing a high weight-average molecular weight and a low O/P value. - Highlights: • Phenolic resins with different weight-average molecular weights and ortho/para ratios have been prepared. • The tensile strength of the phenolic fibers increases with reducing novolac O/P ratio. • The tensile strength of the phenolic fibers increases with increasing novolac M w

Red wines good, white wines bad?

International Nuclear Information System (INIS)

Van Velden, D.P.; Mansvelt, E.P.G.; Troup, G.J.

2002-01-01

Full text: In 1994, free radicals were discovered in red wines, but only in whites exposed to skins and seeds, and/or oak. The radicals are on the phenolics, and therefore a measure of phenolic content. In 1995, Fuhrman, Levy and Aviram published a study showing antioxidant effects of red wine in the standard Israeli diet, but pro-oxidant effects of the white wine used. No phenolic analysis was done, but low or no phenolics were suspected. Letters to the winery used by Aviram proved fruitless. In 2001, Aviram admits that to see a significant antioxidant effect from white wine, he must make his own, giving it skin and seed contact, and adding alcohol to the fermenting stage, to leach out more tannin from the seeds. This would be unsaleable as a table wine, but not as a 'fortified' or 'dessert' wine. A completely independent study by van Velden in South Africa, with phenol analysis of wines, shows pro- oxidant behaviour of white wines low or lacking in phenolic content. This will be summarised. A Japanese study of the antioxidant properties of some wines shows none for wines low or lacking in catechin content. In the 1950's, two similar but independent studies on different laboratory animals showed no ill effects from 10% alcohol red wine in their diet, but serious effects from 10% pure alcohol - water mix. Conclusion. Drinking only of white wines lacking in phenols, either due to 'fining', or to deliberate avoidance in making, at the recommended 'moderate' drinking level, may be deleterious to cardiovascular health, because of their pro-oxidant action, now established

High Selectively Catalytic Conversion of Lignin-Based Phenols into para-/m-Xylene over Pt/HZSM-5

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Guozhu Liu

2016-01-01

Full Text Available High selectively catalytic conversion of lignin-based phenols (m-cresol, p-cresol, and guaiacol into para-/m-xylene was performed over Pt/HZSM-5 through hydrodeoxygenation and in situ methylation with methanol. It is found that the p-/m-xylene selectivity is uniformly higher than 21%, and even increase up to 33.5% for m-cresol (with phenols/methanol molar ratio of 1/8. The improved p-/m-xylene selectivity in presence of methanol is attributed to the combined reaction pathways: methylation of m-cresol into xylenols followed by HDO into p-/m-xylene, and HDO of m-cresol into toluene followed by methylation into p-/m-xylene. Comparison of the product distribution over a series of catalysts indicates that both metals and supporters have distinct effect on the p-/m-xylene selectivity.

Effect of synthesis conditions on the photocatalytic property of multiferroic BiFeO{sub 3} towards the degradation of phenol red

Energy Technology Data Exchange (ETDEWEB)

Dhanalakshmi, Radhalayam; Muneeswaran, M.; Giridharan, N. V., E-mail: giri@nitt.edu [Advanced Functional Materials Laboratory, Department of Physics, National Institute of Technology, Tiruchirappalli-620 015 (India)

2016-05-23

Multiferroic BiFeO{sub 3} has been synthesized through hydrothermal route under different reaction conditions. From the basic characterization such as of X-Ray diffraction analysis (XRD), the synthesized Nps were found to having rhombohedral structure with R3c space group. Photodegradation studies of toxic dye phenol red have been investigated under visible light irradiation. Vibrating sample magnetometer (VSM) analysis has been carried out to identify the magnetic properties and recycle ability photocatalysts.

THE ORIGIN OF THE 24 μm EXCESS IN RED GALAXIES

International Nuclear Information System (INIS)

Brand, Kate; Moustakas, John; Armus, Lee; Desai, Vandana; Assef, Roberto J.; Kochanek, Christopher S.; Soifer, B. T.; Brown, Michael J. I.; Cool, Richard R.; Dey, Arjun; Jannuzi, Buell T.; Le Floc'h, Emeric; Melbourne, Jason; Papovich, Casey J.

2009-01-01

Observations with the Spitzer Space Telescope have revealed a population of red sequence galaxies with a significant excess in their 24 μm emission compared to what is expected from an old stellar population. We identify ∼900 red galaxies with 0.15 ≤ z ≤ 0.3 from the AGN and Galaxy Evolution Survey (AGES) selected from the NOAO Deep Wide-Field Survey Booetes field. Using Spitzer MIPS, we classify 89 (∼10%) with 24 μm infrared excess (f 24 ≥ 0.3 mJy). We determine the prevalence of active galactic nucleus (AGN) and star-formation activity in all the AGES galaxies using optical line diagnostics and mid-IR color-color criteria. Using the IRAC color-color diagram from the Spitzer Shallow Survey, we find that 64% of the 24 μm excess red galaxies are likely to have strong polycyclic aromatic hydrocarbon (PAH) emission features in the 8 μm IRAC band. This fraction is significantly larger than the 5% of red galaxies with f 24 < 0.3 mJy that are estimated to have strong PAH emission, suggesting that the infrared emission is largely due to star-formation processes. Only 15% of the 24 μm excess red galaxies have optical line diagnostics characteristic of star formation (64% are classified as AGN and 21% are unclassifiable). The difference between the optical and infrared results suggests that both AGN and star-formation activity are occurring simultaneously in many of the 24 μm excess red galaxies. These results should serve as a warning to studies that exclusively use optical line diagnostics to determine the dominant emission mechanism in the infrared and other bands. We find that ∼40% of the 24 μm excess red galaxies are edge-on spiral galaxies with high optical extinctions. The remaining sources are likely to be red galaxies whose 24 μm emission comes from a combination of obscured AGN and star-formation activity.

Dicty_cDB: VFH121 [Dicty_cDB

Lifescience Database Archive (English)

Full Text Available VF (Link to library) VFH121 (Link to dictyBase) - - - - VFH121P (Link to Original s...ite) VFH121F 632 VFH121Z 144 VFH121P 776 - - Show VFH121 Library VF (Link to library) Clone ID VFH121 (Link to dict...yBase) Atlas ID - NBRP ID - dictyBase ID - Link to Contig - Original site URL http://dictycdb.biol.ts...nificant alignments: (bits) Value N U36937 |U36937.1 Dictyostelium discoideum calreticulin mRNA, complete cd...es cDNA clone hj81f04, mRNA sequence. 36 7e-04 3 CB937139 |CB937139.1 IpCGJx13_12_E07_23 IpCGJx13 Ictalurus

Cosmetic applications of glucitol-core containing gallotannins from a proprietary phenolic-enriched red maple (Acer rubrum) leaves extract: inhibition of melanogenesis via down-regulation of tyrosinase and melanogenic gene expression in B16F10 melanoma cells.

Science.gov (United States)

Ma, Hang; Xu, Jialin; DaSilva, Nicholas A; Wang, Ling; Wei, Zhengxi; Guo, Liangran; Johnson, Shelby L; Lu, Wei; Xu, Jun; Gu, Qiong; Seeram, Navindra P

2017-05-01

The red maple (Acer rubrum) is a rich source of phenolic compounds which possess galloyl groups attached to different positions of a 1,5-anhydro-D-glucitol core. While these glucitol-core containing gallotannins (GCGs) have reported anti-oxidant and anti-glycative effects, they have not yet been evaluated for their cosmetic applications. Herein, the anti-tyrosinase and anti-melanogenic effects of a proprietary phenolic-enriched red maple leaves extract [Maplifa ™ ; contains ca. 45% ginnalin A (GA) along with other GCGs] were investigated using enzyme and cellular assays. The GCGs showed anti-tyrosinase activity with IC 50 values ranging from 101.4 to 1047.3 μM and their mechanism of tyrosinase inhibition (using GA as a representative GCG) was evaluated by chelating and computational/modeling studies. GA reduced melanin content in murine melanoma B16F10 cells by 79.1 and 56.7% (at non-toxic concentrations of 25 and 50 μM, respectively), and its mechanisms of anti-melanogenic effects were evaluated by using methods including fluorescent probe (DCF-DA), real-time PCR, and western blot experiments. These data indicated that GA was able to: (1) reduce the levels of reactive oxygen species, (2) down-regulate the expression of MITF, TYR, TRP-1, and TRP-2 gene levels in a time-dependent manner, and (3) significantly reduce protein expression of the TRP-2 gene. Therefore, the anti-melanogenic effects of red maple GCGs warrant further investigation of this proprietary natural product extract for potential cosmetic applications.

Labelling of red blood cells with 99m pertechnetate

International Nuclear Information System (INIS)

Vyth, A.; Raam, C.F.

1979-07-01

This paper describes a method for labelling red blood cells with 99mTc in vitro, using electrolytically generated stannous ions as the reducing agent for 99mTc-pertechnetate. A labelling of 95% was found. A method for the in vivo labelling of red blood cells is also reported. This involves an injection of a stanno-DTPA-complex followed 20 minutes later by a 99mTc-pertechnetate solution scintillation camera images show more background activity when the in vivo method of labelling is used

Mechanism of triphenylmethane Cresol Red degradation by Trichoderma harzianum M06.

Science.gov (United States)

Nor, Nurafifah Mohd; Hadibarata, Tony; Zubir, Meor Mohd Fikri Ahmad; Lazim, Zainab Mat; Adnan, Liyana Amalina; Fulazzaky, Mohamad Ali

2015-11-01

Cresol Red belongs to the triphenylmethane (TPM) class of dyes which are potentially carcinogenic or mutagenic. However, very few studies on biodegradation of Cresol Red were investigated as compared to other type dyes such as azo and anthraquinone dye. The aim of this work is to evaluate triphenylmethane dye Cresol Red degradation by fungal strain isolated from the decayed wood in Johor Bahru, Malaysia. Detailed taxonomic studies identified the organisms as Trichoderma species and designated as strain Trichoderma harzianum M06. In this study, Cresol Red was decolorized up to 88% within 30 days under agitation condition by Trichoderma harzianum M06. Data analysis revealed that a pH value of 3 yielded a highest degradation rate among pH concentrations (73%), salinity concentrations of 100 g/L (73%), and a volume of 0.1 mL of Tween 80 (79%). Induction in the enzyme activities of manganese peroxidase, lignin peroxidase, laccase, 1,2- and 2,3-dioxygenase indicates their involvement in Cresol Red removal. Various analytical studies such as Thin-Layer Chromatography (TLC), UV-Vis spectrophotometer, and Gas chromatography mass spectrometry (GC-MS) confirmed the biotransformation of Cresol Red by the fungus. Two metabolites were identified in the treated medium: 2,4-dihydroxybenzoic acid (t R 7.3 min and m/z 355) and 2-hydroxybenzoic acid (t R 8.6 min and m/z 267). Based on these products, a probable pathway has been proposed for the degradation of Cresol Red by Trichoderma harzianum M06.

Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo.

Science.gov (United States)

Sun, Haiyan; Zhang, Yulin; Shen, Yixiao; Zhu, Yongchao; Wang, Hua; Xu, Zhimin

2017-03-01

The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivo zebrafish embryos model, respectively. The red wine contained 12 different antioxidant phenolics which levels were led by anthocyanins (140.46 mg/L), catechin (55.08 mg/L), and gallic acid (46.76 mg/L). The diversity of the phenolics in red wine was greater than the tea, coffee, or white wine selected as a peer control in this study. The total phenolics concentration of red wine was 305.53 mg/L, although the levels of tea, coffee, and white wine were 85.59, 76.85, and 26.57 mg/L, respectively. The activity of red wine in scavenging DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals was approximately 4 times higher than the tea and 8 times than the coffee or white wine. The red wine showed the highest capability in preventing long chain PUFA oxidation in the fish oil emulsion. Because of the outstanding antioxidant activity of red wine, the red wine dried extract was used to monitor its inhibitory effect against angiogenesis by using transgenic zebrafish embryos (Tg[fli1:egfp] y1 ) with fluorescent blood vessels. After incubated in 100 μg/mL of the extract solution for 26 h pf, each of the embryos had a lower number of intersegmental vessel than the control embryo. The inhibition rate of red wine extract against growing of angiogenic blood vessel reached 100%. © 2017 Institute of Food Technologists®.

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.

Science.gov (United States)

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.

Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

Science.gov (United States)

Gambuti, Angelita; Rinaldi, Alessandra; Ugliano, Maurizio; Moio, Luigi

2013-02-27

The aim of this study was to evaluate the effect of oxygen exposure of red wine, before (micro-oxygenation) and after (nano-oxygenation) bottling, on the phenolic composition and astringency of wine. The astringency was evaluated by sensory analysis and by a method based on the SDS-PAGE of salivary proteins after reaction of saliva with wine (SPI, saliva precipitation index). Micro-oxygenation caused a stabilization of color, but this effect disappeared after long aging. For the wine with the lower pH a decrease of wine astringency and SPI was observed 42 months after micro-oxygenation. Oxygen ingress through the closure postbottling was positively correlated with the decrease of SPI. Therefore, the astringency and reactivity of wines toward salivary proteins of a bottled red wine can be modulated by controlled oxygen exposure during aging. For both experiments the effect of oxygen exposure depended on wine composition.

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.

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.

Science.gov (United States)

Han, Guomin; Ugliano, Maurizio; Currie, Bruce; Vidal, Stéphane; Diéval, Jean-Baptiste; Waterhouse, Andrew L

2015-01-01

Wine aging is generally limited by the amount of oxidation, which is dependent on the amount of oxygen entering via the closure. Cabernet Sauvignon wine is well known for its high concentration of tannin, making it an ideal red wine for aging. The impact of closure type after 5 years' bottle aging has been investigated on a 2007 Cabernet Sauvignon red wine, treated with or without polyvinylpolypyrrolidone (PVPP) and micro-oxygenation (Mox). Two oxygen transfer rate (OTR) conditions (16 and 5 µg per day) into 375 mL bottles were obtained by using different synthetic stoppers. Color was evaluated by UV-visible spectrophotometry, carbonyls by 2,4-dinitrophenylhydrazine derivatization, phenolics by high-performance liquid chromatography and sulfur dioxide by the aspiration method. Closure type strongly influenced color parameters involving SO2 bleaching and some phenolics, particularly quercetin, were affected, but there was little effect on carbonyls other than acetaldehyde. PVPP treatment afforded wines with the lowest levels of phenolics and color density, but highest acetaldehyde. Few effects of Mox could be detected. Closure OTR strongly affects sulfur dioxide levels - the primary antioxidant in wine - in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging. © 2014 Society of Chemical Industry.

Phenol oxidation with hydrogen peroxide

Energy Technology Data Exchange (ETDEWEB)

Ramiez Cortina, R.C.; Hernadez Perez, I. [Univ. Autonoma Metropolitana - Azcapotzalco, Div. de CBI, Dept. de Energia, Azcapotzalco (Mexico); Ortiz Lozoya, C.E. [Univ. Autonoma Metropolitana - Azcapotzalco, Div. de CBI, Dept. de Energia, Azcapotzalco (Mexico)]|[Inst. Mexicano del Petroleo (Mexico); Alonso Gutierrez, M.S. [Inst. National Polytechnique, ENSCT, Lab. of Chimie Agro-Industrielle, Toulouse (France)

2003-07-01

In this work the process application of advanced oxidation is investigated with hydrogen peroxide, for the phenol destruction. The experiments were carried out in a glass reactor of 750 mL. Three phenol concentrations were studied (2000, 1000 and 500 ppm) being oxidized with H{sub 2}O{sub 2} (1, 2 and 3 M). The tests of oxidation had a reaction time of 48 h at ambient temperature and pressure. The phenol degradation was determined as COD at different reaction times and intermediate oxidation products were analyzed by chromatography. The results of this study show that it is possible to degrade phenol (1000 ppm) until 90% with H{sub 2}O{sub 2} 2M. Being achieved the best efficiency with a good molar relationship of H{sub 2}O{sub 2}/phenol. Intends a reaction outline in the degradation of the phenol. (orig.)

Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace

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Puškaš Vladimir S.

2012-01-01

Full Text Available The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively. In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

IN VITRO ANTIOXIDANT, TOTAL PHENOLIC AND FLAVONOID CONTENTS OF SIX ALLIUM SPECIES GROWING IN EGYPT

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Mahfouz Abdel-Gawad

2014-02-01

Full Text Available This study was designated to determine the total phenolic and flavonoid contents as well as evaluation the in vitro antioxidant activity of the defatted methanolic extracts of six Allium species growing in Egypt. Three of them are subspecies of Allium cepa L. (ssp. red onion, ssp. white onion and ssp. green onion, the other three species are Allium sativum L. (garlic, Allium porrum L. (leek and Allium kurrat L. (kurrat baladi. The results exhibited that A. cepa (ssp. red onion and A. porrum have the highest phenolic contents. On the other hand, in vitro antioxidant activity using three methods, 1, 1-diphenyl-2-picrylhydrazyl (DPPH radical, phosphomolybdate and reducing power assays revealed that A. cepa (ssp. red onion and A. porrum have high antioxidant activities. Moreover, there was positive correlation between the antioxidant activity and total phenolic contents of the tested Allium species. Therefore, the two plant species A. cepa (ssp. red onion and A. porrum were submitted to fractionation process using chloroform, ethyl acetate and n-butanol. The results showed that the ethyl acetate fractions of the two plants have high phenolic and flavonoid contents as well as have high antioxidant activities. Also, the preliminary phytochemical screening of the tested Allium species showed that A. cepa (ssp. red onion and A. porrum have high quantities of flavonoids, steroids, terpenoids and saponins.

Antioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive Rats.

Science.gov (United States)

Figueiredo, Eugênia Abrantes de; Alves, Naiane Ferraz Bandeira; Monteiro, Matheus Morais de Oliveira; Cavalcanti, Clenia de Oliveira; Silva, Tania Maria Sarmento da; Silva, Telma Maria Guedes da; Braga, Valdir de Andrade; Oliveira, Eduardo de Jesus

2017-06-03

A particularly phenolic-rich fraction extracted from red wine from the São Francisco valley (Northeastern Brazil) was chemically characterized and its hypotensive and antioxidant effects on spontaneously hypertensive rats were studied both in vitro and in vivo. The liquid-liquid pH dependent fractionation scheme afforded a fraction with high content of bioactive phenolics such as flavonols, flavonol glycosides, phenolic acids and anthocyanins, whose identities were confirmed by liquid chromatography coupled to mass spectrometry analysis. Pretreatment of spontaneously hypertensive rats with this wine fraction at doses of 50 and 100 mg/kg by gavage. for 15 days was able to decrease mean arterial pressure and heart rate as well as decrease serum lipid peroxidation. The fraction at concentrations of 0.01-1000 µg/mL induced concentration-dependent relaxation of isolated rat superior mesenteric artery rings pre-contracted with phenylephrine and this effect was not attenuated by endothelium removal. Our results demonstrate it is possible for phenolic constituents of red wine that are orally bioavailable to exert in vivo hypotensive and antioxidant effects on intact endothelial function.

Antioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive Rats

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Eugênia Abrantes de Figueiredo

2017-06-01

Full Text Available A particularly phenolic-rich fraction extracted from red wine from the São Francisco valley (Northeastern Brazil was chemically characterized and its hypotensive and antioxidant effects on spontaneously hypertensive rats were studied both in vitro and in vivo. The liquid-liquid pH dependent fractionation scheme afforded a fraction with high content of bioactive phenolics such as flavonols, flavonol glycosides, phenolic acids and anthocyanins, whose identities were confirmed by liquid chromatography coupled to mass spectrometry analysis. Pretreatment of spontaneously hypertensive rats with this wine fraction at doses of 50 and 100 mg/kg by gavage. for 15 days was able to decrease mean arterial pressure and heart rate as well as decrease serum lipid peroxidation. The fraction at concentrations of 0.01–1000 µg/mL induced concentration-dependent relaxation of isolated rat superior mesenteric artery rings pre-contracted with phenylephrine and this effect was not attenuated by endothelium removal. Our results demonstrate it is possible for phenolic constituents of red wine that are orally bioavailable to exert in vivo hypotensive and antioxidant effects on intact endothelial function.

Biodegradation of phenol in batch and continuous flow microbial fuel cells with rod and granular graphite electrodes.

Science.gov (United States)

Moreno, Lyman; Nemati, Mehdi; Predicala, Bernardo

2018-01-01

Phenol biodegradation was evaluated in batch and continuous flow microbial fuel cells (MFCs). In batch-operated MFCs, biodegradation of 100-1000 mg L -1 phenol was four to six times faster when graphite granules were used instead of rods (3.5-4.8 mg L -1  h -1 vs 0.5-0.9 mg L -1  h -1 ). Similarly maximum phenol biodegradation rates in continuous MFCs with granular and single-rod electrodes were 11.5 and 0.8 mg L -1  h -1 , respectively. This superior performance was also evident in terms of electrochemical outputs, whereby continuous flow MFCs with granular graphite electrodes achieved maximum current and power densities (3444.4 mA m -3 and 777.8 mW m -3 ) that were markedly higher than those with single-rod electrodes (37.3 mA m -3 and 0.8 mW m -3 ). Addition of neutral red enhanced the electrochemical outputs to 5714.3 mA m -3 and 1428.6 mW m -3 . Using the data generated in the continuous flow MFC, biokinetic parameters including μ m , K S , Y and K e were determined as 0.03 h -1 , 24.2 mg L -1 , 0.25 mg cell (mg phenol) -1 and 3.7 × 10 -4  h -1 , respectively. Access to detailed kinetic information generated in MFC environmental conditions is critical in the design, operation and control of large-scale treatment systems utilizing MFC technology.

Red-edge position of habitable exoplanets around M-dwarfs.

Science.gov (United States)

Takizawa, Kenji; Minagawa, Jun; Tamura, Motohide; Kusakabe, Nobuhiko; Narita, Norio

2017-08-08

One of the possible signs of life on distant habitable exoplanets is the red-edge, which is a rise in the reflectivity of planets between visible and near-infrared (NIR) wavelengths. Previous studies suggested the possibility that the red-edge position for habitable exoplanets around M-dwarfs may be shifted to a longer wavelength than that for Earth. We investigated plausible red-edge position in terms of the light environment during the course of the evolution of phototrophs. We show that phototrophs on M-dwarf habitable exoplanets may use visible light when they first evolve in the ocean and when they first colonize the land. The adaptive evolution of oxygenic photosynthesis may eventually also use NIR radiation, by one of two photochemical reaction centers, with the other center continuing to use visible light. These "two-color" reaction centers can absorb more photons, but they will encounter difficulty in adapting to drastically changing light conditions at the boundary between land and water. NIR photosynthesis can be more productive on land, though its evolution would be preceded by the Earth-type vegetation. Thus, the red-edge position caused by photosynthetic organisms on habitable M-dwarf exoplanets could initially be similar to that on Earth and later move to a longer wavelength.

The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac

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Malićanin Marko

2017-01-01

Full Text Available Keeping of red wine in bottles is very important for its maturation and quality. However, there are numerous changes that happen during that period, usually caused by oxidative processes and changes in structure and content of polyphenolic compounds. The goal of this study was to determine the effects of Inactivated dry yeast (IDY products on aging, phenolics content, colour stability and sensory characteristics of red wine Prokupac (Serbian autochthonous variety. The treatment of wine was done by 3 different IDYP (Lallemand, Canada: Optimum White, Opti Less and Noblesse, applied as 0.2 g/L and 0.4 g /L during 15 days. Subsequently, wine clarification was done, followed by filtration and bottling. Untreated wines were used for comparison. Wine was subjected to accelerated aging (10 days at 55 ° C and also to normal aging conditions during one year. To determine the influence of IDYP following parameters were monitored: dissolved O2, free and total SO2, sugar free extract, content of total phenolics, flavonoids, flavan-3-ols and anthocyanins, percent of polymeric color, color tint, color intensity and sensory characteristics (Panel method. The obtained results clearly show that IDY products are good scavengers of oxygen and have a positive impact on wine quality preservation and its organoleptic characteristics. However, a slight decrease of polyphenols content was detected.

Uptake of phenolic compounds from plant foods in human intestinal ...

Indian Academy of Sciences (India)

Gavirangappa Hithamani

Open-pan boiling reduced the uptake of quercetin from the onion. Among pure phenolic ... vegetable, is a major source of flavonoid in the diet (Galdón et al. 2008). ..... inflammatory and anti-atherosclerotic properties of red wine polyphenolic ... quercetin and quercetin-rich red onion extract on skeletal muscle mitochondria ...

Characterization of Phytochemicals and Antioxidant Activities of Red Radish Brines during Lactic Acid Fermentation

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Pu Jing

2014-07-01

Full Text Available Red radish (Raphanus L. pickles are popular appetizers or spices in Asian-style cuisine. However, tons of radish brines are generated as wastes from industrial radish pickle production. In this study, we evaluated the dynamic changes in colour properties, phenolics, anthocyanin profiles, phenolic acid composition, flavonoids, and antioxidant properties in radish brines during lactic acid fermentation. The results showed that five flavonoids detected were four anthocyanins and one kaempferol derivative, including pelargonidin-3-digluoside-5-glucoside derivatives acylated with p-coumaric acid, ferulic acid, p-coumaric and manolic acids, or ferulic and malonic acids. Amounts ranged from 15.5–19.3 µg/mL in total monomeric anthocyanins, and kaempferol-3,7-diglycoside (15–30 µg/mL. 4-Hydroxy-benzoic, gentisic, vanillic, syringic, p-coumaric, ferulic, sinapic and salicylic acids were detected in amounts that varied from 70.2–92.2 µg/mL, whereas the total phenolic content was 206–220 µg/mL. The change in colour of the brine was associated with the accumulation of lactic acid and anthocyanins. The ORAC and Fe2+ chelation capacity of radish brines generally decreased, whereas the reducing power measured as FRAP values was increased during the fermentation from day 5 to day 14. This study provided information on the phytochemicals and the antioxidative activities of red radish fermentation waste that might lead to further utilization as nutraceuticals or natural colorants.

14-bit 100 MS/s 121 mW pipelined ADC

International Nuclear Information System (INIS)

Chen Yongzhen; Chen Chixiao; Feng Zemin; Ye Fan; Ren Junyan

2015-01-01

This paper presents a high-speed high-resolution pipelined ADC with low power and small area. The proposed ADC is designed based on the analysis of the stage scaling theory and the residual amplifiers are shared by two cascading MDACs to reduce power consumption. Shared op-amps with two split input paths are presented in this paper to eliminate the nonlinearity effects such as memory effect and crosstalk. Dynamic pre-amplified comparators are employed to decrease the static power consumption and suppress the kick-back in the comparators. This ADC is implemented in SMIC 0.18 μm CMOS process with an area of 3.1 mm 2 . With a sampling rate of 100 MS/s, spurious-free dynamic range (SFDR) and signal-to-noise plus distortion ratio (SNDR) of the ADC are 82.7 dB and 69.1 dB, respectively. For signals up to 100 MHz, the SFDR and SNDR achieve 81.4 dB and 65.8 dB. The power consumption is 121 mW with a 1.8 V supply voltage. (paper)

Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes.

Science.gov (United States)

Tang, Yao; Li, Xihong; Zhang, Bing; Chen, Peter X; Liu, Ronghua; Tsao, Rong

2015-01-01

Quinoa (Chenopodium quinoa Willd.) is known for its exceptional nutritional value and potential health benefits. The present study identified the composition of different forms of extractable phenolics and betacyanins of quinoa cultivars in white, red and black, and how they contribute to antioxidant activities. Results showed that at least 23 phenolic compounds were found in either free or conjugated forms (liberated by alkaline and/or acid hydrolysis); the majority of which were phenolic acids, mainly vanillic acid, ferulic acid and their derivatives as well as main flavonoids quercetin, kaempferol and their glycosides. Betacyanins, mainly betanin and isobetanin, were confirmed for the first time to be the pigments of the red and black quinoa seeds, instead of anthocyanins. Darker quinoa seeds had higher phenolic concentration and antioxidant activity. Findings of these phenolics, along with betacyanins in this study add new knowledge to the functional components of quinoa seeds of different cultivar background. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Visible-Light Degradation of Dyes and Phenols over Mesoporous Titania Prepared by Using Anthocyanin from Red Radish as Template

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Zhiying Yan

2014-01-01

Full Text Available Heterogeneous photocatalysis is able to operate effectively to eliminate organic compounds from wastewater in the presence of semiconductor photocatalyst and a light source. Although photosensitization of titania by organic dyes is one of the conventional ways for visible-light utilization of titania, previous studies have not yet addressed the use of natural food coloring agents as templates in the synthesis of mesostructured materials, let alone the simultaneous achievement of highly crystalline mesoscopic framework and visible-light photocatalytic activity. In this work, anthocyanin, a natural pigment from red radish was directly used as template in synthesis of highly crystalline mesoporous titania. The synthesized mesoporous titania samples were characterized by a combination of various physicochemical techniques, such as XRD, SEM, HRTEM, nitrogen adsorption/desorption, and diffuse reflectance UV-Vis. The prepared mesoporous titania photocatalyst exhibited significant activity under visible-light irradiation for the degradation of dyes and phenols due to its red shift of band-gap-absorption onset and visible-light response as a result of the incorporation of surface carbon species.

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.

Phenol Removal from Industrial Wastewater by HRP Enzyme

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Iran Alemzadeh

2009-01-01

Full Text Available In this research, horseradish peroxidase for phenol removal was utilized. First, the process was studied at the laboratory scale using a synthetic phenol solution (1-10 mM. Results showed that horseradish peroxidase (HRP could effectively remove phenolic compounds from wastewater and that the catalytic capability of the enzyme was maintained for a wide range of pH, temperature, and aromatic concentration levels. The performance conditions were optimized for at lease 95% and 100% removal of phenolic compounds for both actual and synthetic wastewaters under high and low phenol concentrations (1 and 10 mM. The phenolic wastewater used was an olive mill effluent with a phenol concentration of 1221 mg/L (13 mM and a pH value of 3.5. At the end of the reaction, the phenolic compounds changed to insoluble polymers and precipitated. Each enzyme/wastewater system was optimized for the following chemical dosages: hydrogen peroxide, enzyme, polyethylene glycol (PEG, and buffer. Furthermore, the reaction time to achieve at least 95% phenol removal was determined. According to the results, COD and BOD reduced to 58% and 78%, respectively. Experimental results showed an increase in H2O2 concentration beyond the optimum dose resulting from enzyme inactivation, thus reducing the phenol removal efficiency. On the other hand, increasing the enzyme, PEG, and/or reaction time beyond the optimum values resulted in only a marginal increase in removal efficiency.

Red wine and component flavonoids inhibit UGT2B17 in vitro

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Jenkinson Carl

2012-09-01

Full Text Available Abstract Background The metabolism and excretion of the anabolic steroid testosterone occurs by glucuronidation to the conjugate testosterone glucuronide which is then excreted in urine. Alterations in UGT glucuronidation enzyme activity could alter the rate of testosterone excretion and thus its bioavailability. The aim of this study is to investigate if red wine, a common dietary substance, has an inhibitory effect on UGT2B17. Methods Testosterone glucuronidation was assayed using human UGT2B17 supersomes with quantification of unglucuronidated testosterone over time using HPLC with DAD detection. The selected red wine was analyzed using HPLC; and the inhibitory effects of the wine and phenolic components were tested independently in a screening assay. Further analyses were conducted for the strongest inhibitors at physiologically relevant concentrations. Control experiments were conducted to determine the effects of the ethanol on UGT2B17. Results Over the concentration range of 2 to 8%, the red wine sample inhibited the glucuronidation of testosterone by up to 70% over 2 hours. The ethanol content had no significant effect. Three red wine phenolics, identified by HPLC analyses, also inhibited the enzyme by varying amounts in the order of quercetin (72%, caffeic acid (22% and gallic acid (9%; using a ratio of phenolic:testosterone of 1:2.5. In contrast p-coumaric acid and chlorogenic acid had no effect on the UGT2B17. The most active phenolic was selected for a detailed study at physiologically relevant concentrations, and quercetin maintained inhibitory activity of 20% at 2 μM despite a ten-fold excess of testosterone. Conclusion This study reports that in an in vitro supersome-based assay, the key steroid-metabolizing enzyme UGT2B17 is inhibited by a number of phenolic dietary substances and therefore may reduce the rate of testosterone glucuronidation in vivo. These results highlight the potential interactions of a number of common

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

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Sanja Šućur

2016-10-01

Full Text Available This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines.

Science.gov (United States)

Añón, Ana; López, Jorge F; Hernando, Diego; Orriols, Ignacio; Revilla, Eugenio; Losada, Manuel M

2014-04-01

The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins. Copyright © 2013 Elsevier Ltd. All rights reserved.

Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain

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Eugenio Revilla

2016-07-01

Full Text Available Single cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain, Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on 30 wine samples of 2014 vintage, after malolactic fermentation took place, to evaluate several physicochemical characteristics from these wines related to color and polyphenols. Several parameters related with color and the general phenolic composition of wines (total phenols index, color intensity, hue, total anthocyans, total anthocyanins, colored anthocyanins, chemical age index, and total tannins were determined by UV-VIS spectrophotometry. Those analyses revealed that Alicante Bouschet wines presented, in general, a higher content of polyphenols and a more intense color than Mencia wines. Using HPLC-DAD, five anthocyanin monoglucosides and nine acylated anthocyanins were identified in both types of wine; each type of wine showed a distinctive anthocyanin fingerprint, as Alicante Bouschet wines contained a higher proportion of cyanidin-derived anthocyanins. Multivariate statistic studies were performed to both datasets to explore relationships among variables and among samples. These studies revealed relationships among several variables considered, and were capable to group the samples in two different classes using principal component analysis (PCA.

UVA, UVB Light Doses and Harvesting Time Differentially Tailor Glucosinolate and Phenolic Profiles in Broccoli Sprouts.

Science.gov (United States)

Moreira-Rodríguez, Melissa; Nair, Vimal; Benavides, Jorge; Cisneros-Zevallos, Luis; Jacobo-Velázquez, Daniel A

2017-06-26

Broccoli sprouts contain health-promoting glucosinolate and phenolic compounds that can be enhanced by applying ultraviolet light (UV). Here, the effect of UVA or UVB radiation on glucosinolate and phenolic profiles was assessed in broccoli sprouts. Sprouts were exposed for 120 min to low intensity and high intensity UVA (UVA L , UVA H ) or UVB (UVB L , UVB H ) with UV intensity values of 3.16, 4.05, 2.28 and 3.34 W/m², respectively. Harvest occurred 2 or 24 h post-treatment; and methanol/water or ethanol/water (70%, v / v ) extracts were prepared. Seven glucosinolates and 22 phenolics were identified. Ethanol extracts showed higher levels of certain glucosinolates such as glucoraphanin, whereas methanol extracts showed slight higher levels of phenolics. The highest glucosinolate accumulation occurred 24 h after UVB H treatment, increasing 4-methoxy-glucobrassicin, glucobrassicin and glucoraphanin by ~170, 78 and 73%, respectively. Furthermore, UVA L radiation and harvest 2 h afterwards accumulated gallic acid hexoside I (~14%), 4- O -caffeoylquinic acid (~42%), gallic acid derivative (~48%) and 1-sinapoyl-2,2-diferulolyl-gentiobiose (~61%). Increases in sinapoyl malate (~12%), gallotannic acid (~48%) and 5-sinapoyl-quinic acid (~121%) were observed with UVB H Results indicate that UV-irradiated broccoli sprouts could be exploited as a functional food for fresh consumption or as a source of bioactive phytochemicals with potential industrial applications.

UVA, UVB Light Doses and Harvesting Time Differentially Tailor Glucosinolate and Phenolic Profiles in Broccoli Sprouts

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Melissa Moreira-Rodríguez

2017-06-01

Full Text Available Broccoli sprouts contain health-promoting glucosinolate and phenolic compounds that can be enhanced by applying ultraviolet light (UV. Here, the effect of UVA or UVB radiation on glucosinolate and phenolic profiles was assessed in broccoli sprouts. Sprouts were exposed for 120 min to low intensity and high intensity UVA (UVAL, UVAH or UVB (UVBL, UVBH with UV intensity values of 3.16, 4.05, 2.28 and 3.34 W/m2, respectively. Harvest occurred 2 or 24 h post-treatment; and methanol/water or ethanol/water (70%, v/v extracts were prepared. Seven glucosinolates and 22 phenolics were identified. Ethanol extracts showed higher levels of certain glucosinolates such as glucoraphanin, whereas methanol extracts showed slight higher levels of phenolics. The highest glucosinolate accumulation occurred 24 h after UVBH treatment, increasing 4-methoxy-glucobrassicin, glucobrassicin and glucoraphanin by ~170, 78 and 73%, respectively. Furthermore, UVAL radiation and harvest 2 h afterwards accumulated gallic acid hexoside I (~14%, 4-O-caffeoylquinic acid (~42%, gallic acid derivative (~48% and 1-sinapoyl-2,2-diferulolyl-gentiobiose (~61%. Increases in sinapoyl malate (~12%, gallotannic acid (~48% and 5-sinapoyl-quinic acid (~121% were observed with UVBH Results indicate that UV-irradiated broccoli sprouts could be exploited as a functional food for fresh consumption or as a source of bioactive phytochemicals with potential industrial applications.

Bran data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity, and profiles of proanthocyanidins and whole grain physical traits of 32 red and purple rice varieties

Directory of Open Access Journals (Sweden)

Ming-Hsuan Chen

2016-09-01

Full Text Available Phytochemicals in red and purple bran rice have potential health benefit to humans. We determined the phytochemicals in brans of 32 red and purple global rice varieties. The description of the origin and physical traits of the whole grain (color, length, width, thickness and 100-kernel weight of this germplasm collection are provided along with data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity and total proanthocyanidin contents. The contents and proportions of individual oligomers, from degree of polymerization of monomers to 14-mers, and polymers in bran of these 32 rice varieties are presented (DOI: http://dx.doi.org/10.1016/j.foodchem.2016.04.004 [1]. Keywords: Purple rice, Red rice, Black rice, Proanthocyanidins, Tannins, Flavonoids, Rice bran

Copper(II) complex as a precursor for formation of cyano-bridged ...

Indian Academy of Sciences (India)

chemsci

structural similarities to the natural hexaazamacrocyclic complexes such as heme in human red blood cell, chlorophyll A and B, and vitamin B12.1 ...... and phenolic contents of medicinal plants used by the. Venda people for conditions related ...

New method for the exact determination of phenols in low-temperature tar and tar oils

Energy Technology Data Exchange (ETDEWEB)

Lambris, G; Haferkorn, H

1949-01-01

A 3-gram sample of water-free tar or tar oil containing approximately 50% phenols is dissolved in a mixture of benzene and xylene and a known excess of a 20% KOH solution of known normality saturated with benzene and xylene is added. Weight of the KOH is determined by difference. This mixture is shaken repeatedly in a 300-milliliter separatory funnel. After standing for 0.5 h, the dark or almost black phenolate solution containing the major portion is separated and weighed. Care must be taken to prevent the induction of solids. The phenolate in the residue is extracted with hot water and titrated with 0.2N HCl and 1 ml. Congo red (1:100). If water is present in the tar or tar oil, 100 ml of xylene is added immediately after weighing and the water separated by distillation the weight of which must be determined. Any phenols carried over are dissolved in the small quantity of xylene in the distillate. This quantity is added to the bulk of the xylene. After any remaining phenols are extracted from the tar residue with boiling benzene, the benzene-xylene mixture is treated with KOH as above. The accuracy of the method is estimated to be +-1% as shown by experiments with phenol; o-, m-, and p-cresol; cresol mixture; and pyrocatechol. The weight of the dissolved phenols X is determined by X = c - a + cd/(ab - d) where a = weight of KOH, b = HCl used per gram of KOH, C = weight of major portion of phenolate solution, which is formed by shaking the phenol solution with KOH, d = HCl used for titration of phenolate residue.

CORRELATION AMONG PHENOLIC, TOXIC METALS AND ...

African Journals Online (AJOL)

Preferred Customer

in food and related products is essential for understanding their nutritive importance. .... (prepared solution), with 0.1 M nitric acid in order to check the linearity. ..... Shahidi, F.; Naczk, M. Food Phenolics: An overview in Food Phenolics: Sources ...

Phenolic composition and related antioxidant properties in differently colored lettuces: a study by electron paramagnetic resonance (EPR) kinetics.

Science.gov (United States)

Pérez-López, Usue; Pinzino, Calogero; Quartacci, Mike Frank; Ranieri, Annamaria; Sgherri, Cristina

2014-12-10

Differently colored lettuce (Lactuca sativa L.) cultivars (green, green/red, and red) were studied to correlate their phenolic composition with their antioxidant kinetic behavior. Electron paramagnetic resonance (EPR) was employed to monitor decay kinetics of 1,1-diphenyl-2-picrylhydrazyl (DPPH(•)), which allowed the identification of three differently paced antioxidants. The results showed that as long as lettuce had higher red pigmentation, the hydrophilic antioxidant capacity increased together with the contents in free and conjugated phenolic acids, free and conjugated flavonoids, and anthocyanins. EPR allowed the identification of slow-rate antioxidants in green and green/red cultivars, intermediate-rate antioxidants in green, green/red, and red cultivars, and fast-rate antioxidants in green/red and red cultivars. At present, the different kinetic behaviors cannot be attributed to a specific antioxidant, but it is suggested that the flavonoid quercetin accounted for the majority of the intermediate-rate antioxidants, whereas the anthocyanins accounted for the majority of the fast-rate antioxidants.

Sup(99m) Technetium - labeled red blood cells 'in vitro'

International Nuclear Information System (INIS)

Bernardo Filho, M.; Souza Moura, I.N. de; Boasquevisque, E.M.

1983-01-01

A simple technique for the preparation of sup(99m) Tc labeled red blood cells using a comercial kit is described. To each 3ml of plain blood with anti-coagulant was added 1ml of solution of commercial kit with 6.8 μg of stannous chloride. This mixture was incubated in water bath, at 37 0 C, for 60 minutes. Then technetium-99m was added and the mixture was left for another ten minutes, in water bath, at 37 0 C. Under these conditions there was the best labeling of the red blood cells. Similar results were obtained with a solution of stannous chloride prepared freshly. The labeling is strong for 6.8 μg stannous chloride because the labeling was not removed by the several washes of the red blood cells or by the left in water bath. (Author) [pt

Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO2.

Science.gov (United States)

Pérez-López, Usue; Sgherri, Cristina; Miranda-Apodaca, Jon; Micaelli, Francesco; Lacuesta, Maite; Mena-Petite, Amaia; Quartacci, Mike Frank; Muñoz-Rueda, Alberto

2018-02-01

The present study was focused on lettuce, a widely consumed leafy vegetable for the large number of healthy phenolic compounds. Two differently-pigmented lettuce cultivars, i.e. an acyanic-green leaf cv. and an anthocyanic-red one, were grown under high light intensity or elevated CO 2 or both in order to evaluate how environmental conditions may affect the production of secondary phenolic metabolites and, thus, lettuce quality. Mild light stress imposed for a short time under ambient or elevated CO 2 concentration increased phenolics compounds as well as antioxidant capacity in both lettuce cvs, indicating how the cultivation practice could enhance the health-promoting benefits of lettuce. The phenolic profile depended on pigmentation and the anthocyanic-red cv. always maintained a higher phenolic amount as well as antioxidant capacity than the acyanic-green one. In particular, quercetin, quercetin-3-O-glucuronide, kaempferol, quercitrin and rutin accumulated under high light or high CO 2 in the anthocyanic-red cv., whereas cyanidin derivatives were responsive to mild light stress, both at ambient and elevated CO 2 . In both cvs total free and conjugated phenolic acids maintained higher values under all altered environmental conditions, whereas luteolin reached significant amounts when both stresses were administered together, indicating, in this last case, that the enzymatic regulation of the flavonoid synthesis could be differently affected, the synthesis of flavones being favored. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Nitrogen Limited Red and Green Leaf Lettuce Accumulate Flavonoid Glycosides, Caffeic Acid Derivatives, and Sucrose while Losing Chlorophylls, Β-Carotene and Xanthophylls.

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Becker, Christine; Urlić, Branimir; Jukić Špika, Maja; Kläring, Hans-Peter; Krumbein, Angelika; Baldermann, Susanne; Goreta Ban, Smiljana; Perica, Slavko; Schwarz, Dietmar

2015-01-01

Reduction of nitrogen application in crop production is desirable for ecological and health-related reasons. Interestingly, nitrogen deficiency can lead to enhanced concentrations of polyphenols in plants. The reason for this is still under discussion. The plants' response to low nitrogen concentration can interact with other factors, for example radiation intensity. We cultivated red and green leaf lettuce hydroponically in a Mediterranean greenhouse, supplying three different levels of nitrogen (12 mM, 3 mM, 0.75 mM), either in full or reduced (-50%) radiation intensity. In both red and green lettuce, we found clear effects of the nitrogen treatments on growth characteristics, phenolic and photosynthetic compounds, nitrogen, nitrate and carbon concentration of the plants. Interestingly, the concentrations of all main flavonoid glycosides, caffeic acid derivatives, and sucrose increased with decreasing nitrogen concentration, whereas those of chlorophylls, β-carotene, neoxanthin, lactucaxanthin, all trans- and cis-violaxanthin decreased. The constitutive concentrations of polyphenols were lower in the green cultivar, but their relative increase was more pronounced than in the red cultivar. The constitutive concentrations of chlorophylls, β-carotene, neoxanthin, all trans- and cis-violaxanthin were similar in red and green lettuce and with decreasing nitrogen concentration they declined to a similar extent in both cultivars. We only detected little influence of the radiation treatments, e.g. on anthocyanin concentration, and hardly any interaction between radiation and nitrogen concentration. Our results imply a greater physiological plasticity of green compared to the red lettuce regarding its phenolic compounds. They support the photoprotection theory regarding anthocyanins as well as the theory that the deamination activity of phenylalanine ammonia-lyase drives phenylpropanoid synthesis.

Nitrogen Limited Red and Green Leaf Lettuce Accumulate Flavonoid Glycosides, Caffeic Acid Derivatives, and Sucrose while Losing Chlorophylls, Β-Carotene and Xanthophylls

Science.gov (United States)

Becker, Christine; Urlić, Branimir; Jukić Špika, Maja; Kläring, Hans-Peter; Krumbein, Angelika; Baldermann, Susanne; Goreta Ban, Smiljana; Perica, Slavko; Schwarz, Dietmar

2015-01-01

Reduction of nitrogen application in crop production is desirable for ecological and health-related reasons. Interestingly, nitrogen deficiency can lead to enhanced concentrations of polyphenols in plants. The reason for this is still under discussion. The plants’ response to low nitrogen concentration can interact with other factors, for example radiation intensity. We cultivated red and green leaf lettuce hydroponically in a Mediterranean greenhouse, supplying three different levels of nitrogen (12 mM, 3 mM, 0.75 mM), either in full or reduced (-50%) radiation intensity. In both red and green lettuce, we found clear effects of the nitrogen treatments on growth characteristics, phenolic and photosynthetic compounds, nitrogen, nitrate and carbon concentration of the plants. Interestingly, the concentrations of all main flavonoid glycosides, caffeic acid derivatives, and sucrose increased with decreasing nitrogen concentration, whereas those of chlorophylls, β-carotene, neoxanthin, lactucaxanthin, all trans- and cis-violaxanthin decreased. The constitutive concentrations of polyphenols were lower in the green cultivar, but their relative increase was more pronounced than in the red cultivar. The constitutive concentrations of chlorophylls, β-carotene, neoxanthin, all trans- and cis-violaxanthin were similar in red and green lettuce and with decreasing nitrogen concentration they declined to a similar extent in both cultivars. We only detected little influence of the radiation treatments, e.g. on anthocyanin concentration, and hardly any interaction between radiation and nitrogen concentration. Our results imply a greater physiological plasticity of green compared to the red lettuce regarding its phenolic compounds. They support the photoprotection theory regarding anthocyanins as well as the theory that the deamination activity of phenylalanine ammonia-lyase drives phenylpropanoid synthesis. PMID:26569488

Nitrogen Limited Red and Green Leaf Lettuce Accumulate Flavonoid Glycosides, Caffeic Acid Derivatives, and Sucrose while Losing Chlorophylls, Β-Carotene and Xanthophylls.

Directory of Open Access Journals (Sweden)

Christine Becker

Full Text Available Reduction of nitrogen application in crop production is desirable for ecological and health-related reasons. Interestingly, nitrogen deficiency can lead to enhanced concentrations of polyphenols in plants. The reason for this is still under discussion. The plants' response to low nitrogen concentration can interact with other factors, for example radiation intensity. We cultivated red and green leaf lettuce hydroponically in a Mediterranean greenhouse, supplying three different levels of nitrogen (12 mM, 3 mM, 0.75 mM, either in full or reduced (-50% radiation intensity. In both red and green lettuce, we found clear effects of the nitrogen treatments on growth characteristics, phenolic and photosynthetic compounds, nitrogen, nitrate and carbon concentration of the plants. Interestingly, the concentrations of all main flavonoid glycosides, caffeic acid derivatives, and sucrose increased with decreasing nitrogen concentration, whereas those of chlorophylls, β-carotene, neoxanthin, lactucaxanthin, all trans- and cis-violaxanthin decreased. The constitutive concentrations of polyphenols were lower in the green cultivar, but their relative increase was more pronounced than in the red cultivar. The constitutive concentrations of chlorophylls, β-carotene, neoxanthin, all trans- and cis-violaxanthin were similar in red and green lettuce and with decreasing nitrogen concentration they declined to a similar extent in both cultivars. We only detected little influence of the radiation treatments, e.g. on anthocyanin concentration, and hardly any interaction between radiation and nitrogen concentration. Our results imply a greater physiological plasticity of green compared to the red lettuce regarding its phenolic compounds. They support the photoprotection theory regarding anthocyanins as well as the theory that the deamination activity of phenylalanine ammonia-lyase drives phenylpropanoid synthesis.

Antioxidative activity of red wine with the in-creased share of phenolic compounds from solid parts of grape

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VESNA TUMBAS

2010-03-01

Full Text Available The structure and amount of phenolic compounds in the wine depend on the grapevine variety, agroecologic conditions and a way of vinification. The influence of pomace enrichment with solid parts of grape (stem and grape seeds during maceration on the antioxidative activity of red wines was investigated. The antioxidative activity of red wines towards DPPH• and hydroxyl (•OH radicals was determined by the electron spin resonance (ESR spectroscopy. The addition of stem to the pomace had no significant influence on the antioxidative wine activity increase, whereas enriching of pomace with 120 g seeds/kg of pomace resulted in the increase of antioxidative capacity of a wine. In the wine enriched with tannins and flavan-3-ols from the seeds, the antioxidative activity towards DPPH• (AADPPH• was 100%. None of the applied clarifiers showed a significant influence on the antioxidative activity of these wine samples. The antioxidative activity, measured as DPPH• scavenging activity, of the wine supplemented by seeds remained unchanged, showing 100% efficiency after the treatment by all tested fining agents. A significant difference in antioxidative activities towards hydroxyl radicals (AA•OH between the two wines was found. The antioxidative activity of the wine Merlot was higher than the antioxidative activity of the wine Cabernet sauvignon.

Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits.

Science.gov (United States)

Rababah, Taha M; Ereifej, Khalil I; Howard, L

2005-06-01

The purpose of this investigation was to report on the total phenolics, anthocyanins, and oxygen radical absorbance capacity (ORAC) of strawberry, peach, and apple, the influence of dehydration and ascorbic acid treatments on the levels of these compounds, and the effect of these treatments on fruit color. Results showed that fresh strawberry had the highest levels for total phenolics [5317.9 mg of chlorogenic acid equivalents (CAE)/kg], whereas lower levels were found in fresh apple and peach (3392.1 and 1973.1 mg of CAE/kg, respectively), and for anthocyanins (138.8 mg/kg), whereas lower levels were found in fresh apple and peaches (11.0 and 18.9 mg/kg, respectively; fresh strawberry had an ORAC value of 62.9 mM/kg Trolox equivalents. The fresh apple and peach were found to have ORAC values of 14.7 and 11.4 mM/kg of Trolox equivalents, respectively. The color values indicated that the addition of 0.1% ascorbic acid increased the lightness (L) and decreased the redness (a) and yellowness (b) color values of fresh strawberry, peach, and apple, sliced samples, and the puree made from them. Also, results showed that dehydration is a good method to keep the concentrations of total phenolics and anthocyanins and ORAC values at high levels.

Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions.

Science.gov (United States)

Zhang, Bo; Yang, Xue-Shan; Li, Ning-Ning; Zhu, Xia; Sheng, Wen-Jun; He, Fei; Duan, Chang-Qing; Han, Shun-Yu

2017-12-01

In the recent research, the copigmentations of malvidin-3-O-glucoside with eight types of phenolic copigments have been investigated. The influence of the pigment/copigment molar ratio, the reaction temperature, the pH and the ethanol content of solutions has been examined. The results showed that the copigmentation effect was dependent on not only the particular structures of the phenolic compounds but also the factors of the reaction systems. The increase of the copigment concentration can strengthen the copigmentation effect, improve the solution color, and enhance the red-purple features. Different temperatures had different influences on the copigmentation reactions. The destruction of the copigmentation complexes can result in the hypsochromic shift of the reaction solution when the temperature was higher than 20°C. The bathochromic shift of the solution gradually progressed with the increase of the pH value. A significant copigmentation feature was spotted when pH reached 3.0, which demonstrates obvious red-purple characterization. The addition of the ethanol weakened the copigmentation effect. According to measurement through color analysis, it was found that the color differences caused by ethanol in red wine were typically attributed to quantitative changes. Remarkably, all of the above delicate color deviations caused by the structural or environmental factors can be precisely and conveniently depicted via the CIELAB space analysis. Copyright © 2017 Elsevier Ltd. All rights reserved.

HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums.

Science.gov (United States)

Tomás-Barberán, F A; Gil, M I; Cremin, P; Waterhouse, A L; Hess-Pierce, B; Kader, A A

2001-10-01

The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC-DAD-ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC-MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (350-460 mg/kg hydroxycinnamates and 430-550 mg/kg procyanidins in flesh) and the yellow flesh cv. Red Jim (180-190 mg/kg hydroxycinnamates and 210-330 mg/kg procyanidins in flesh), contained 10 times more phenolics than cultivars such as Fire Pearl (38-50 mg/kg hydroxycinnamates and 23-30 mg/kg procyanidins in flesh). Among white flesh peaches, cultivars Snow King (300-320 mg/kg hydroxycinnamates and 660-695 mg/kg procyanidins in flesh) and Snow Giant (125-130 mg/kg hydroxycinnamates and 520-540 mg/kg procyanidins in flesh) showed the highest content. The plum cultivars Black Beaut and Angeleno were especially rich in phenolics.

Impact of utilization of alternative wood products of less conventional species (cherry and acacia) on the phenolic composition and sensory profile evolution of a red wine

OpenAIRE

Tavares, Mariana Ferreira Filipe

2015-01-01

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto The aim of this study was to evaluate the time-dependent changes, in the course of 90 days, in the phenolic and volatile composition and sensory properties in one red wine matured in contact with Portuguese (Quercus pyrenaica Willd.) and French (Quercus petraea L.) oak, acacia (Robina pseudoacacia) and cherry (Prunus Avium) wood chips and a cherry (Prunus avium) wood powder. ...

Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine.

Science.gov (United States)

Oberholster, A; Carstens, L M; du Toit, W J

2013-06-01

The effect of fining and cross-flow microfiltration on the phenolic composition of red wine was investigated. Both gelatine (G) and egg albumin (EA) fining decreased the mean degree of polymerisation (mDP) of tannin significantly by 26.4% and 25.2%, respectively, compared to the control (C). Cross-flow microfiltration (CF) also decreased the mDP significantly by 25%. Thus, the fining agents and cross-flow microfiltration selectively removed the highly polymerised phenols. After 3.5 months of bottle ageing, differences between the different treatments and the control decreased. CF had the most significant effect on the flavan-3-ol and polymeric phenol (tannin) content of the wines compared to the control followed by G fining. CF and EA treatments significantly decreased the total pigment content compared to C. CF was also the only treatment that could be distinguished from the other treatments by sensory analysis. All treatments improved clarity of the wines with cross-flow microfiltration having the largest effect. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.

Science.gov (United States)

Cano-López, Marta; Pardo-Mínguez, Francisco; Schmauch, Gregory; Saucier, Cedric; Teissedre, Pierre-Louis; López-Roca, Jose María; Gómez-Plaza, Encarna

2008-07-23

Several factors may affect the results obtained when micro-oxygenation is applied to red wines, the most important being the moment of application, the doses of oxygen, and the wine phenolic characteristics. In this study, three red wines, made from Vitis vinifera var. Monastrell (2005 vintage) and with different phenolic characteristics, were micro-oxygenated to determine as to how this technique affected the formation of new pigments in the wines and their chromatic characteristics. The results indicated that the different wines were differently affected by micro-oxygenation. In general, the micro-oxygenated wines had a higher percentage of new anthocyanin-derived pigments, being that this formation is more favored in the wines with the highest total phenol content. These compounds, in turn, significantly increased the wine color intensity. The wine with the lowest phenolic content was less influenced by micro-oxygenation, and the observed evolution in the degree of polymerization of tannins suggested that it might have suffered overoxygenation.

Removal of phenol from aqueous solution by Mahua seed activated carbon: Kinetic, isotherm, mass transfer and isosteric heat of adsorption studies

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Singh Yadav Lallan

2016-01-01

Full Text Available Mahua (Madhuca longifolia seed activated carbon (MSAC has been developed as an effective adsorbent for the removal of phenol from contaminated wastewaters. Prepared MSAC was characterized for various physico-chemical properties, Fourier transform infra- red (FTIR and scanning electron microscopy (SEM analysis. Laboratory batch experiments were performed to investigate the effect of MSAC dosage (w, pH, contact time (t, and initial phenol concentrations (Co on sorption efficiency at optimal conditions. The maximum adsorption capacity of phenol was obtained at pH=6, t=5 h and MSAC dosage=1.2 g/l. The kinetics data of phenol adsorption was very well described by the pseudo-second-order kinetic model. The equilibrium adsorption data were best fitted to the Langmuir isotherm. The average effective diffusion coefficient 6.4×10-13 m2/s was calculated from the experimental data. Thermodynamic studies confirmed the sorption process to be spontaneous and exothermic. The isosteric heat of adsorption of phenol was found to increase with an increase in the surface loading indicating that MSAC have more homogeneous surface.

Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry.

Science.gov (United States)

Fernandez, Katherina; Agosin, Eduardo

2007-09-05

Tannin content and composition are critical quality components of red wines. No spectroscopic method assessing these phenols in wine has been described so far. We report here a new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins. Calibration models were developed using protein precipitation and phloroglucinolysis as analytical reference methods. After spectra preprocessing, six different predictive partial least-squares (PLS) models were evaluated, including the use of interval selection procedures such as iPLS and CSMWPLS. PLS regression with full-range (650-4000 cm(-1)), second derivative of the spectra and phloroglucinolysis as the reference method gave the most accurate determination for tannin concentration (RMSEC = 2.6%, RMSEP = 9.4%, r = 0.995). The prediction of the mean degree of polymerization (mDP) of the tannins also gave a reasonable prediction (RMSEC = 6.7%, RMSEP = 10.3%, r = 0.958). These results represent the first step in the development of a spectroscopic methodology for the quantification of several phenolic compounds that are critical for wine quality.

Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.

Science.gov (United States)

Xi, Zhu-Mei; Meng, Jiang-Fei; Huo, Shan-Shan; Luan, Li-Ying; Ma, Li-Na; Zhang, Zhen-Wen

2013-06-01

Yan73 is a 'teinturier' red wine variety cultivated in China and widely used in winemaking to strengthen red wine colour. The objective of this study was to evaluate the effect of exogenous abscisic acid (ABA) applied to the grapevine cluster on the antioxidant capacity and phenolic content of the wine made from Yan73. Two hundred mg/l ABA was applied on Yan73 grapevine cluster during veraison. As they mature, these ABA-treated and untreated grape berries were transformed into wines, respectively, and the phenolic content and antioxidant capacity of these wines were compared. The results showed that phenolic content (total phenolics, tannins, flavonoids and anthocyanins) and antioxidant capacity were higher in the wine produced with ABA-treated Yan73 grapes than those in the wine from untreated grapes. Compared to Cabernet Sauvignon wine, Yan73 wine had higher phenolic content and stronger antioxidant capacity. These strongly suggest that exogenously applied ABA to Yan73 grapes can enhance phenolic content and antioxidant capacity of its wine, and Yan73 wine has the higher utilization value and potential for development.

The anti-esophageal cancer cell activity by a novel tyrosine/phosphoinositide kinase inhibitor PP121

Energy Technology Data Exchange (ETDEWEB)

Peng, Yi; Zhou, Yajuan [Department of Radiation and Medical Oncology, Hubei Key Laboratory of Tumor Biological Behaviors, Zhongnan Hospital of Wuhan University, Wuhan 430071 (China); Department of Radiation Oncology, Hubei Cancer Hospital, Wuhan 430071 (China); Cheng, Long [Department of Interventional Radiology, the Second Affiliated Hospital of Soochow University, Soochow University, Suzhou 215001 (China); Hu, Desheng; Zhou, Xiaoyi; Wang, Zhaohua [Department of Radiation Oncology, Hubei Cancer Hospital, Wuhan 430071 (China); Xie, Conghua, E-mail: chxie_65@hotmail.com [Department of Radiation and Medical Oncology, Hubei Key Laboratory of Tumor Biological Behaviors, Zhongnan Hospital of Wuhan University, Wuhan 430071 (China); Zhou, Fuxiang, E-mail: ZhouFuxiangwuhan@126.com [Department of Radiation and Medical Oncology, Hubei Key Laboratory of Tumor Biological Behaviors, Zhongnan Hospital of Wuhan University, Wuhan 430071 (China)

2015-09-11

Here we explored the potential effect of PP121, a novel dual inhibitor of tyrosine and phosphoinositide kinases, against human esophageal cancer cells. We showed that PP121 exerted potent cytotoxic effect in primary (patient-derived) and established (Eca-109, TE-1 and TE-3 lines) esophageal cancer cells, possibly through activating caspase-3-dependnent apoptosis. PP121 was, however, non-cytotoxic to the normal human esophageal epithelial cells (EECs). At the molecular level, we showed that PP121 blocked Akt-mTOR (mammalian target of rapamycin) activation in esophageal cancer cells, which was restored by introducing a constitutively-active Akt (CA-Akt). Yet, CA-Akt only partly inhibited cytotoxicity by PP121 in Eca-109 cells. Importantly, we showed that PP121 inhibited nuclear factor kappa B (NFκB) signaling activation in esophageal cancer cells, which appeared independent of Akt-mTOR blockage. In vivo, oral administration of PP121 remarkably inhibited Eca-109 xenograft growth in nude mice, and significantly improved mice survival. Further, the immunohistochemistry (IHC) and Western blot assays analyzing xenografted tumors showed that PP121 inhibited Akt-mTOR and NFκB activations in vivo. Together, we demonstrate that PP121 potently inhibits esophageal cancer cells in vitro and in vivo, possibly through concurrently inhibiting Akt-mTOR and NFκB signalings. - Highlights: • PP121 is cytotoxic against primary and established esophageal cancer cells. • PP121 induces caspase-3-dependnent apoptosis in esophageal cancer cells. • PP121 blocks Akt-mTOR activation in esophageal cancer cells. • PP121 inhibits NFκB activation, independent of Akt-mTOR blockage. • PP121 inhibits Eca-109 xenograft growth and Akt-mTOR/NFκB activation in vivo.

Colour, phenolic content and antioxidant activity of grape juice

Directory of Open Access Journals (Sweden)

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.

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.

Velocidades radiales en Collinder 121

Science.gov (United States)

Arnal, M.; Morrell, N.

Se han llevado a cabo observaciones espectroscópicas de unas treinta estrellas que son posibles miembros del cúmulo abierto Collinder 121. Las mismas fueron realizadas con el telescopio de 2.15m del Complejo Astronómico El Leoncito (CASLEO). El análisis de las velocidades radiales derivadas del material obtenido, confirma la realidad de Collinder 121, al menos desde el punto de vista cinemático. La velocidad radial baricentral (LSR) del cúmulo es de +17 ± 3 km.s-1. Esta velocidad coincide, dentro de los errores, con la velocidad radial (LSR) de la nebulosa anillo S308, la cual es de ~20 ± 10 km.s-1. Como S308 se encuentra físicamente asociada a la estrella Wolf-Rayet HD~50896, es muy probable que esta última sea un miembro de Collinder 121. Desde un punto de vista cinemático, la supergigante roja HD~50877 (K3Iab) también pertenecería a Collinder 121. Basándonos en la pertenencia de HD~50896 a Collinder 121, y en la interacción encontrada entre el viento de esta estrella y el medio interestelar circundante a la misma, se estima para este cúmulo una distancia del orden de 1 kpc.

Antioxidative and antiradical properties of plant phenolics.

Science.gov (United States)

Sroka, Zbigniew

2005-01-01

The plant phenolic compounds such as flavonoids, tannins and phenolic acids appeared to be strong antiradical and antioxidant compounds. The number of hydroxy groups and the presence of a 2,3-double bond and orthodiphenolic structure enhance antiradical and antioxidative activity of flavonoids. The glycosylation, blocking the 3-OH group in C-ring, lack of a hydroxy group or the presence of only a methoxy group in B-ring have a decreasing effect on antiradical or antioxidative activity of these compounds. Tannins show strong antioxidative properties. Some tannins in red wine or gallate esters were proved to have antioxidative effect in vivo. The number of hydroxy groups connected with the aromatic ring, in ortho or para position relative to each other, enhance antioxidative and antiradical activity of phenolic acids. The substitution of a methoxy group in ortho position to the OH in monophenols seems to favour the antioxidative activity of the former.

Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica.

Science.gov (United States)

Cejudo-Bastante, María Jesús; Chaalal, Makhlouf; Louaileche, Hayette; Parrado, Juan; Heredia, Francisco J

2014-08-20

Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. Attention was focused on differential tristimulus colorimetry and on the analysis of individual betalains (HPLC-DAD-ESI-ToF-MS) and phenolic content, scarcely previously reported in these kinds of samples. The importance of this research stems from the elucidation of the parts and varieties of cactus pear more optimal for use as natural colorants and sources of phenolics and betalains. Thus, the RY pulp was appropriate to obtain colorants with high color intensity (C*(ab) = 66.5), whereas the whole Y fruit and R pulp reached powerful and stable yellow and red colors, respectively (C*(ab)/h(ab), 57.1/84.7 and 61.1°/81.8°). This choice was also based on the visually appreciable differences (ΔE*(ab) > 5) among samples, mainly quantitative (%Δ(2)L, %Δ(2)C). In addition, seeds of all Opuntia varieties showed significantly (p < 0.05) similar phenolic content (around 23.3 mg/g) and color characteristics.

Phenolic composition, colour and antioxidant activity of Vranec, Merlot and Cabernet Sauvignon wines from R. Macedonia

OpenAIRE

Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dimovska, Violeta; Dörnyei, Ágnes; Kilár, Ferenc

2011-01-01

Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic composition, colour and antioxidant activity of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from three vintages, 2006, 2007 and 2008, produced in the Republic of Macedonia, have been evaluated. Separation of the in...

Phenolic Composition, Colour and Antioxidant Activity of Vranec, Merlot and Cabernet Sauvignon Wines from R. Macedonia

OpenAIRE

Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dörnyei, Ágnes; Kilár, Ferenc

2011-01-01

Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic composition, colour and antioxidant activity of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from three vintages, 2006, 2007 and 2008, produced in the Republic of Macedonia, have been evaluated. Separation of the in...

Bioavailability and pharmacokinetic profile of grape pomace phenolic compounds in humans.

Science.gov (United States)

Castello, Fabio; Costabile, Giuseppina; Bresciani, Letizia; Tassotti, Michele; Naviglio, Daniele; Luongo, Delia; Ciciola, Paola; Vitale, Marilena; Vetrani, Claudia; Galaverna, Gianni; Brighenti, Furio; Giacco, Rosalba; Del Rio, Daniele; Mena, Pedro

2018-05-15

Grape pomace, the major byproduct of the wine and juice industry, is a relevant source of bioactive phenolic compounds. However, polyphenol bioavailability in humans is not well understood, and the inter-individual variability in the production of phenolic metabolites has not been comprehensively assessed to date. The pharmacokinetic and excretive profiles of phenolic metabolites after the acute administration of a drink made from red grape pomace was here investigated in ten volunteers. A total of 35 and 28 phenolic metabolites were quantified in urine and plasma, respectively. The main circulating metabolites included phenyl-γ-valerolactones, hydroxybenzoic acids, simple phenols, hydroxyphenylpropionic acids, hydroxycinnamates, and (epi)catechin phase II conjugates. A high inter-individual variability was shown both in urine and plasma samples, and different patterns of circulating metabolites were unravelled by applying unsupervised multivariate analysis. Besides the huge variability in the production of microbial metabolites of colonic origin, an important variability was observed due to phase II conjugates. These results are of interest to further understand the potential health benefits of phenolic metabolites on individual basis. Copyright © 2018 Elsevier Inc. All rights reserved.

Identification and characterization of phenol hydroxylase from phenol-degrading Candida tropicalis strain JH8.

Science.gov (United States)

Long, Yan; Yang, Sheng; Xie, Zhixiong; Cheng, Li

2014-09-01

The gene phhY encoding phenol hydroxylase from Candida tropicalis JH8 was cloned, sequenced, and expressed in Escherichia coli. The gene phhY contained an open reading frame of 2130 bp encoding a polypeptide of 709 amino acid residues. From its sequence analysis, it is a member of a family of flavin-containing aromatic hydroxylases and shares 41% amino acid identity with phenol hydroxylase from Trichosporon cutaneum. The recombinant phenol hydroxylase exists as a homotetramer structure with a native molecular mass of 320 kDa. Recombinant phenol hydroxylase was insensitive to pH treatment; its optimum pH was at 7.6. The optimum temperature for the enzyme was 30 °C, and its activity was rapidly lost at temperatures above 60 °C. Under the optimal conditions with phenol as substrate, the K(m) and V(max) of recombinant phenol hydroxylase were 0.21 mmol·L(-1) and 0.077 μmol·L(-1)·min(-1), respectively. This is the first paper presenting the cloning and expression in E. coli of the phenol hydroxylase gene from C. tropicalis and the characterization of the recombinant phenol hydroxylase.

Red Chicory (Cichorium intybus L. cultivar as a Potential Source of Antioxidant Anthocyanins for Intestinal Health

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Laura D'evoli

2013-01-01

Full Text Available Fruit- and vegetable-derived foods have become a very significant source of nutraceutical phytochemicals. Among vegetables, red chicory (Cichorium Intybus L. cultivar has gained attention for its content of phenolic compounds, such as the anthocyanins. In this study, we evaluated the nutraceutical effects, in terms of antioxidant, cytoprotective, and antiproliferative activities, of extracts of the whole leaf or only the red part of the leaf of Treviso red chicory (a typical Italian red leafy plant in various intestinal models, such as Caco-2 cells, differentiated in normal intestinal epithelia and undifferentiated Caco-2 cells. The results show that the whole leaf of red chicory can represent a good source of phytochemicals in terms of total phenolics and anthocyanins as well as the ability of these phytochemicals to exert antioxidant and cytoprotective effects in differentiated Caco-2 cells and antiproliferative effects in undifferentiated Caco-2 cells. Interestingly, compared to red chicory whole leaf extracts, the red part of leaf extracts had a significantly higher content of both total phenolics and anthocyanins. The same extracts effectively corresponded to an increase of antioxidant, cytoprotective, and antiproliferative activities. Taken together, these findings suggest that the red part of the leaf of Treviso red chicory with a high content of antioxidant anthocyanins could be interesting for development of new food supplements to improve intestinal health.

Isoflavone formononetin from red propolis acts as a fungicide against Candida sp

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Michelline Viviane Marques das Neves

2016-03-01

Full Text Available Abstract A bioassay-guided fractionation of two samples of Brazilian red propolis (from Igarassu, PE, Brazil, hereinafter propolis 1 and 2 was conducted in order to determine the components responsible for its antimicrobial activity, especially against Candida spp. Samples of both the crude powdered resin and the crude ethanolic extract of propolis from both locations inhibited the growth of all 12 tested Candida strains, with a minimum inhibitory concentration of 256 µg/mL. The hexane, acetate and methanol fractions of propolis 1 also inhibited all strains with minimum inhibitory concentration values ranging from 128 to 512 µg/mL for the six bacteria tested and from 32 to 1024 µg/mL for the yeasts. Similarly, hexane and acetate fractions of propolis sample 2 inhibited all microorganisms tested, with minimum inhibitory concentration values of 512 µg/mL for bacteria and 32 µg/mL for yeasts. The extracts were analyzed by HPLC and their phenolic profile allowed us to identify and quantitate one phenolic acid and seven flavonoids in the crude ethanolic extract. Formononetin and pinocembrin were the major constituents amongst the identified compounds. Formononetin was detected in all extracts and fractions tested, except for the methanolic fraction of sample 2. The isolated isoflavone formononetin inhibited the growth of all the microorganisms tested, with a minimum inhibitory concentration of 200 µg/mL for the six bacteria strains tested and 25 µg/mL for the six yeasts. Formononetin also exhibited fungicidal activity against five of the six yeasts tested. Taken together our results demonstrate that the isoflavone formononetin is implicated in the reported antimicrobial activity of red propolis.

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.

Science.gov (United States)

Zaupa, Maria; Calani, Luca; Del Rio, Daniele; Brighenti, Furio; Pellegrini, Nicoletta

2015-11-15

In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. "risotto" and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value. The content of (poly)phenolic compounds and TAC decreased after cooking in all three varieties, but to a lesser extent after the risotto method. As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice. Copyright © 2015 Elsevier Ltd. All rights reserved.

THE RED NOVA-LIKE VARIABLE IN M31-A BLUE CANDIDATE IN QUIESCENCE

International Nuclear Information System (INIS)

Shara, Michael M.; Zurek, David; Prialnik, Dina; Yaron, Ofer; Kovetz, Attay

2010-01-01

M31-RV was an extraordinarily luminous (∼10 6 L sun ) eruptive variable, displaying very cool temperatures (roughly 1000 K) as it faded. While this object's peak luminosity matched or exceeded those of the brightest known classical novae, its red colors and cool spectra were very different from those of classical novae. The photometric behavior of M31-RV (and several other very red novae, i.e., luminous eruptive red variables) has led to several models of this apparently new class of astrophysical object. We list these models, which predict very red eruptions and very red remnants decades after the eruptions. One of the most detailed models is that of 'mergebursts'. Mergebursts are (hypothetical) mergers of close binary stars, predicted to rival or exceed the brightest classical novae in luminosity, but to be much cooler and redder than classical novae, and to become slowly hotter and bluer as they age. This prediction suggests two stringent and definitive tests of the mergeburst hypothesis. First, there should always be a cool red remnant, and NOT a hot blue remnant at the site of such an outburst. Second, the inflated envelope of a mergeburst event should be slowly contracting; hence, it must display a slowly rising effective temperature. We have searched the location of M31-RV in multiple observatory archives. Our search revealed a luminous, UV-bright object within 0.''4 (1.5σ of the astrometric position) of M31-RV in archival WFPC2 images taken 10 years after the outburst. Recent Hubble imagery, 20 years after the outburst, determines that this object is still hot and fading; it remains much too hot to be a mergeburst. Furthermore, the effective temperature of this object is declining, contrary to the prediction for mergebursts. If we have correctly identified M31-RV's remnant, it cannot be a mergeburst-but its behavior is consistent with theoretical nova models which erupt on a low-mass white dwarf. Future Hubble UV and visible images could determine if the

Antioxidant activity of phenolic acids and esters present in red wine on human Low-Density Lipoproteins

Science.gov (United States)

Urizzi, P.; Monje, M.-C.; Souchard, J.-P.; Abella, A.; Chalas, J.; Lindenbaum, A.; Vergnes, L.; Labidalle, S.; Nepveu, F.

1999-01-01

To evaluate the antioxidant activity of different phenolic acids and their esters, three types of experiments have been used. Electron paramagnetic resonance (EPR) quantitative analysis was carried out using the acetaldehyde/xanthine oxidase system and Fenton's reaction to generate superoxide and hydroxyl radicals, respectively. In a second test, hydroperoxides generated by Cu2+-catalysed oxidation of low density lipoproteins (LDL) were quantified by a modified iodometric method. In a third assay, LDL were oxidized with Esterbauer's method and modified LDL species were quantified by HPLC. The results show that the esterified phenolic derivatives present a better antioxidant activity, on the lipoperoxidation of LDL, than the corresponding phenolic acids. Trois expériences ont été menées afin d'évaluer l'activité antioxydante de différents acides et de leurs esters. Une analyse quantitative par résonance paramagnétique électronique (RPE) a été réalisée en utilisant le système acétaldéhyde/xanthine oxydase et la réaction de Fenton générant, respectivement, les radicaux superoxyde et hydroxyle. Dans un second test, les hydroperoxydes générés par une réaction d'oxydation des lipoprotéines de basse densité (LDL) catalysée par Cu2+ ont été quantifiés par une méthode iodométrique modifiée. Dans une troisième étude, les LDL ont été oxydées par la méthode d'Esterbauer et les espèces oxydées ont été quantifiées par HPLC. Les résultats montrent que les dérivés estérifiés présentent une activité antioxydante contre la lipoperoxydation des LDL bien plus importante que celle des acides phénoliques correspondants.

Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach.

Science.gov (United States)

Oliveira, Carla Maria; Barros, António S; Silva Ferreira, António César; Silva, Artur M S

2015-09-01

Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments. The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40°C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines.

Science.gov (United States)

Suriano, S; Alba, V; Di Gennaro, D; Basile, T; Tamborra, M; Tarricone, L

2016-08-01

In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50). Results confirmed that the wines vinified in presence of stems were higher in tannins, flavans, to vanillin and proanthocyanidins, colour intensity with lower anthocyanins. The presence of stems during fermentation conferred more structure and flavour to wines. They facilitated must aeration thus promoting synthesis of higher alcohols and ethyl esters by yeast. In particular, a higher content of hexan-1-ol, hex-3-en-1-ol and 2-phenyl ethanol in D50 and D75 gave the wines that suggest green grass, herb and floral. Wine from D75 seemed to be better than D50 in terms of volatile compounds as well as fruity, floral and balsamic components preserved, without any unpleasant taste of long chain fatty acids found in D50.

Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment

DEFF Research Database (Denmark)

Arnous, Anis; Meyer, Anne S.

2010-01-01

Detailed insight into the effects of enzymatic treatments on grape phenolics is of significant importance for grape processing for wine making. This study examined the release of phenols during enzymatic (pectinolytic and cellulolytic) degradation of the cell wall polysaccharides in skins of Merlot...... the enzymatic treatment; phenolic acids, including hydroxybenzoic acids and hydroxycinnamic acids, were released as a function of monosaccharides liberation, i.e. as a function of the enzyme catalyzed cell wall degradation of the skins, and with some of the phenolic acids perhaps released from the lignin...

Great heterogeneity of commercial fruit juices to induce endothelium-dependent relaxations in isolated porcine coronary arteries: role of the phenolic content and composition.

Science.gov (United States)

Auger, Cyril; Pollet, Brigitte; Arnold, Cécile; Marx, Céline; Schini-Kerth, Valérie B

2015-01-01

Since polyphenol-rich products such as red wine, grape juice, and grape extracts have been shown to induce potent endothelium-dependent relaxations, we have evaluated whether commercial fruit juices such as those from berries are also able to induce endothelium-dependent relaxations of isolated coronary arteries and, if so, to determine whether this effect is related to their phenolic content. Among the 51 fruit juices tested, 2/12 grape juices, 3/7 blackcurrant juices, 4/5 cranberry juices, 1/6 apple juices, 0/5 orange juices, 2/6 red fruit and berry juices, 3/6 blends of red fruit juices, and 0/4 non-red fruit juices were able to induce relaxations achieving more than 50% at a volume of 1%. The active fruit juices had phenolic contents ranging from 0.31 to 1.86 g GAE/L, which were similar to those of most of the less active juices with the exception of one active grape juice (2.14 g GAE/L) and one active blend of red fruit juices (3.48 g GAE/L). Altogether, these findings indicate that very few commercial fruit juices have the ability to induce potent endothelium-dependent relaxations, and that this effect is not related to their quantitative phenolic content, but rather to their qualitative phenolic composition.

An organic dye-polymer (phenol red-poly (vinyl alcohol)) composite architecture towards tunable -optical and -saturable absorption characteristics

Energy Technology Data Exchange (ETDEWEB)

Sreedhar, Sreeja, E-mail: sreejasreedhar83@gmail.com; Muneera, C. I., E-mail: drcimuneera@hotmail.com [Department of Physics, University of Kerala, Kariavattom, Thiruvananthapuram 695581, Kerala (India); Illyaskutty, Navas [Institute for Sensorics and Information Systems (ISIS), Karlsruhe University of Applied Sciences, Moltkestr. 30, D-76133 Karlsruhe (Germany); Sreedhanya, S. [School of Chemical Sciences, M. G. University, Kottayam, Kerala 686560 (India); Philip, Reji [Light and Matter Physics Group, Raman Research Institute, Bangalore 560080 (India)

2016-05-21

Herein, we demonstrate that blending an organic dye (guest/filler), with a vinyl polymer (host template), is an inexpensive and simple approach for the fabrication of multifunctional photonic materials which could display an enhancement in the desirable properties of the constituent materials and, at the same time provide novel synergistic properties for the guest-host system. A new guest-host nanocomposite system comprising Phenol Red dye and poly (vinyl alcohol) as guest and host template, respectively, which exhibits tunable optical characteristics and saturable absorption behavior, is introduced. The dependence of local electronic environment provided by the polymer template and the interactions of the polymer molecules with the encapsulated guest molecules on the observed optical/nonlinear absorption behavior is discussed. An understanding of the tunability of the optical/ photophysical processes, with respect to the filler content, as discussed herein could help in the design of improved optical materials for several photonic device applications like organic light emitting diodes and saturable absorbers.

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

Science.gov (United States)

Aleixandre-Tudo, Jose Luis; Buica, Astrid; Nieuwoudt, Helene; Aleixandre, Jose Luis; du Toit, Wessel

2017-05-24

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.

Occurrence of the Red Kite Milvus milvus in Slovenia

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Bordjan Dejan

2017-11-01

Full Text Available The Red Kite Milvus milvus breeds alomost exclusively in Europe, its population is in decline. In the past, it was regarded as a rare migrant in Slovenia. In the 1990s it was classified as a possible breeder, extremely rare winter guest with more observations during migration. Between 1977 and January 2017 117 records of 121 individuals were gathered. Most (113 involved single birds on migration. Exceptionally, birds were present for a longer period - a single record of a summering bird is known. Since 1980 the number of birds per year increased from 1 to 1.1, 3 and 9 after 2009. Possible reasons are increased awareness and population increases to the north and northeast of Slovenia. Red Kites were observed throughout the year with the lowest numbers during summer and winter, which surprising, because the species is increasingly common during winter in central Europe. Migration of Red Kites in Slovenia begins in February with a peak in early April and May and between August and mid-November with a peak in early in October. The migration period coincides with arrivals and departures from breeding grounds. Red Kites have been observed all across the country, with more observations at well-watched sites. Birds were observed between sea level and 1740 m a.s.l. with only a handful of observations above 1000 m a.s.l.

Effect of doping of multi-walled carbon nanotubes on phenolic based carbon fiber reinforced nanocomposites

International Nuclear Information System (INIS)

Saeed, Sadaf; Hakeem, Saira; Faheem, Muhammad; Alvi, Rashid Ahmed; Farooq, Khawar; Hussain, Syed Tajammul; Ahmad, Shahid Nisar

2013-01-01

We report on the effect of multi-walled carbon nanotubes (MWCNTs) on different properties of phenolic resin. A low content of MWCNTs (∼ 0.05 wt%) was mixed in phenolic resin and a stable dispersion was achieved by ultrasonication, followed by melt mixing. After curing the characterization of these composites was done by using scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and Fourier transform infra-red spectroscopy (FTIR). The thermal and ablative properties of carbon fiber reinforced MWCNTs-phenolic nanocomposites were also studied. The addition of MWCNTs showed improvement in thermal stability and ablation properties.

Volatile phenolics in Teran PTP red wine

Directory of Open Access Journals (Sweden)

Helena BAŠA ČESNIK

2016-04-01

Full Text Available The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82 were 153±193 µg L-1 for 4-ethylphenol, 1265±682 µg L-1 for 4-vinylphenol, 69±94 µg L-1 for 4-ethylguaiacol and 128±106 µg L-1 for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.

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

Science.gov (United States)

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.

The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition.

Science.gov (United States)

Proteggente, Anna R; Pannala, Ananth Sekher; Paganga, George; Van Buren, Leo; Wagner, Eveline; Wiseman, Sheila; Van De Put, Frans; Dacombe, Clive; Rice-Evans, Catherine A

2002-02-01

Recent studies are emphasising the importance and putative modes of action of specific flavonoids as bioactive components of the diet in in vivo and in vitro models. Thus, it is important to have a clear idea of the major phenolic families of which fruit and vegetables are comprised and the levels contained therein. Regularly consumed fruit and vegetables of mixed varieties available on the UK market were analysed for the composition of the major individual phenolic components. The total phenolic content (applying the Folin assay) and the vitamin C levels were also determined. The antioxidant capacities of aqueous/methanolic extracts were comparatively assessed using the TEAC (Trolox Equivalent Antioxidant Capacity), the FRAP (Ferric Reducing Ability of Plasma) and ORAC (Oxygen Radical Absorbance Capacity) assays, which comprise contributions from polyphenols, simple phenols and the ascorbate component. The results were calculated in terms of 100 g fresh weight (FW) uncooked portion sizes. Fruit and vegetables rich in anthocyanins (e.g. strawberry, raspberry and red plum) demonstrated the highest antioxidant activities, followed by those rich in flavanones (e.g. orange and grapefruit) and flavonols (e.g. onion, leek, spinach and green cabbage), while the hydroxycinnamate-rich fruit (e.g. apple, tomato, pear and peach) consistently elicited the lower antioxidant activities. The TEAC, FRAP and ORAC values for each extract were relatively similar and well-correlated with the total phenolic and vitamin C contents. The antioxidant activities (TEAC) in terms of 100 g FW uncooked portion size were in the order: strawberry> raspberry = red plum > red cabbage >grapefruit = orange > spinach > broccoli > green grape approximately/= onion > green cabbage > pea > apple > cauliflower tomato approximately/= peach=leek > banana approximately/= lettuce.

Phenol toxicity to the aquatic macrophyte Lemna paucicostata

Energy Technology Data Exchange (ETDEWEB)

Park, Ji-Sook [Division of Life Science, University of Incheon, Incheon 406-840 (Korea, Republic of); Brown, Murray T. [School of Marine Science and Engineering, University of Plymouth, Plymouth, Devon PL4 8AA (United Kingdom); Han, Taejun, E-mail: hanalgae@hanmail.net [Division of Life Science, University of Incheon, Incheon 406-840 (Korea, Republic of); Institute of Green Environmental Research, University of Incheon, Incheon 406-840 (Korea, Republic of)

2012-01-15

Phenol is a ubiquitous environmental pollutant and a widely used reference toxicant for many bioassays. However, little information is available regarding the toxic effects of phenol on aquatic macrophytes. Seventy-two hour bioassays, with different end-points, were carried out to assess phenol toxicity in Lemna paucicostata. A concentration-dependent decline in frond multiplication and colony disintegration was observed, with 11.38 and 22.76 {mu}M phenol resulting in browning of fronds and colony disintegration, respectively. Growth of fronds, as measured by changes in surface area, was significantly inhibited with EC{sub 50} value of 2.70 {mu}M. When pulse amplitude modulated chlorophyll a (Chl a) fluorescence imaging (i-PAM) was employed, the maximum quantum yield of PS II (F{sub v}/F{sub m}) significantly declined with increasing phenol concentrations with resultant EC{sub 50} of 1.91 {mu}M and coefficients of variation (CVs) generated for the EC{sub 50} values of less than 4.7%. A gradual increase in fluorescence emissions from chlorophylls a and b and pheophytin up to a concentration of 2.85 {mu}M was found but declined markedly at higher concentrations. The significant correlation between the F{sub v}/F{sub m} and surface growth rate data implies that the former is an appropriate biomarker of whole plant toxicity. Using imaging Chl a fluorescence on L. paucicostata provides a rapid, sensitive and reliable method for assessing the toxic risks posed by phenol to aquatic ecosystems and has practical applications for municipal and industrial waste water management.

Phenol toxicity to the aquatic macrophyte Lemna paucicostata

International Nuclear Information System (INIS)

Park, Ji-Sook; Brown, Murray T.; Han, Taejun

2012-01-01

Phenol is a ubiquitous environmental pollutant and a widely used reference toxicant for many bioassays. However, little information is available regarding the toxic effects of phenol on aquatic macrophytes. Seventy-two hour bioassays, with different end-points, were carried out to assess phenol toxicity in Lemna paucicostata. A concentration-dependent decline in frond multiplication and colony disintegration was observed, with 11.38 and 22.76 μM phenol resulting in browning of fronds and colony disintegration, respectively. Growth of fronds, as measured by changes in surface area, was significantly inhibited with EC 50 value of 2.70 μM. When pulse amplitude modulated chlorophyll a (Chl a) fluorescence imaging (i-PAM) was employed, the maximum quantum yield of PS II (F v /F m ) significantly declined with increasing phenol concentrations with resultant EC 50 of 1.91 μM and coefficients of variation (CVs) generated for the EC 50 values of less than 4.7%. A gradual increase in fluorescence emissions from chlorophylls a and b and pheophytin up to a concentration of 2.85 μM was found but declined markedly at higher concentrations. The significant correlation between the F v /F m and surface growth rate data implies that the former is an appropriate biomarker of whole plant toxicity. Using imaging Chl a fluorescence on L. paucicostata provides a rapid, sensitive and reliable method for assessing the toxic risks posed by phenol to aquatic ecosystems and has practical applications for municipal and industrial waste water management.

Seasonal changes in contents of phenolic compounds and sugar in Rhus, Euonymus and Acer leaves with special reference to anthocyanin formation in autumn

International Nuclear Information System (INIS)

Ishikura, Nariyuki

1976-01-01

The seasonal changes in the contents of sugar and phenolic compounds in the leaves of Rhus, Euonymus and two Acer species were examined in order to obtain information on the metabolic process inducing the autumn reddening. The incorporation of radioactivity of glucose-(U-14C) into anthocyanin was also examined. As a result of a preliminary test, the compositions of sugar and phenolic compounds were not altered by the drying treatment, therefore dried material was used. Dried leaves (ca. 2 g) were subject to the extraction with 80% methanol (3 ml, 3 hr) under refluxing. The extraction was repeated twice. Combined extracts (ca. 90 ml) were concentrated to ca. 20 ml at 35 deg C under reduced pressure. The concentrate was repeatedly washed with n-hexane and evaporated to remove the n-hexane. The resulting solution was made up to 30 ml with water, and used for the quantitative analysis. The solutions were fractionated in order to estimate total phenol and flavanol contents. Sugars were extracted from dry leaves (ca. 2 g) by boiling 70% ethanol (20 ml) for 3 hours. D-glucose-(U- 14 C)(280 mCi/mM) and phenylalanine-(U- 14 C)(422 mCi/mM) were fed to the leaves. It was found that antho-cyanin (mainly cyanidin 3-monoglucoside) was produced in the autumnal leaves of all plants examined, and that the red pigment was steadily accumulated in their leaves during the autumn. The sugar accumulated in autumnal Rhus leaves may be rapidly consumed by the formation of phenolic compounds. (Iwakiri, K.)

Gamma ray induced oxidative damage to human red blood cells proteins under hypotonic conditions and its prevention by natural phenolic malabaricone compounds

International Nuclear Information System (INIS)

Meenakshi, K.; Chattopadhyay, Subrata

2015-01-01

As an oxygen shuttle, Human RBCs must continue to perform the task while being exposed to a wide range of environments for each vascular circuit and to a variety of xenobiotics across its life time. The inability to synthesise new protein makes them uniquely vulnerable to oxidative stress. Antioxidants can help in protecting the RBCs from oxidative insults. Currently herbal antioxidants gained worldwide popularity as drugs and food/drug supplements for the treatment of various diseases. The present effort was aimed at formulating some natural phenolic compounds isolated from M.malabarica (mal B and mal C) to prevent the biochemical parameters which are considered as biomarkers of redox balance primarily contribute to alterations in red blood cells proteins during gamma radiation induced oxidative stress. Compared to control gamma ray treatment with hypotonic stress resulted in significant haemolysis, associated with increased MDA (3.3 fold, p<0.001) and met-haemoglobin (7.0 fold, p<0.001). The structural deformation due to membrane damage was confirmed from SEM images and Heinz body formation, while the cell permeability was evident from the K + efflux (30.4%, p<0.05) and increased intracellular Na + concentration (5.2%, p<0.05). The membrane damage, due to the reduction of the cholesterol/phospholipids ratio and depletion (p<0.001) of ATP, 2,3-DPG by 54.7% and Na + -K + ATPase activity (48.%) indicated loss of RBC functionally. Pre-treatment of the RBCs with mal B (5μM), mal C (2.5 μM) or vitamin E (50 μM) for 1 h reversed these adverse effects of gamma radiation under hypotonic conditions on all these parameters and provided significant protection against oxidative haemolysis. (author)

Effect of phenol on the mycelial growth and fructification in some of basidiomycetous fungi.

Science.gov (United States)

Upadhyay, R C; Hofrichter, M

1993-01-01

Cometabolic growth studies with phenol were undertaken to screen 32 strains of white and brown rot fungi. All the cultures studied grew well up to 4 mM of phenol on Czapekdox agar except Agaricus bisporus (white button mushroom) and Pleurotus cystidiosus. Most of them could grow even up to 6 mM of phenol. Phenol induced a brown pigmentation of the culture medium. P. flabellatus and P. pulmonarius metabolized 67 and 64 mg/l phenol in 10 days. Studies have indicated that phenol (0.1 to 1.0 mM) incorporated in malt-extract agar has no inhibitory effect on fruitbody formation. Preliminary studies indicate that soaking of wheat straw with phenol solution up to 1600 mg/l give better mycelial growth and fructification of P. cornucopiae, P. ostreatus Z-15 and Calocybe indica than water soaked. Soaking of wheat straw in phenol inhibited the growth of common competitor weed fungi like Stachybotrys sp. and Coprinus sp.

Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine.

Science.gov (United States)

Longin, Cédric; Degueurce, Claudine; Julliat, Frédérique; Guilloux-Benatier, Michèle; Rousseaux, Sandrine; Alexandre, Hervé

2016-11-01

Brettanomyces bruxellensis is considered as a spoilage yeast encountered mainly in red wine. It is able to reduce vinylphenols from phenolic acids to ethylphenols. These volatiles are responsible for the phenolic "Brett character" described as animal, farm, horse sweat and animal leather odors. Other molecules are responsible for organoleptic deviations described as "mousiness taint". SO 2 is the product most often used by winemakers to prevent B. bruxellensis growth. Usually, the recommended molecular dose of SO 2 (active SO 2 , mSO 2 ) is highly variable, from 0.3 to 0.8mg/L. But these doses do not take into account differences of strain resistance to sulfites or population levels. Moreover, SO 2 is known as a chemical stressor inducing a viable but nonculturable (VBNC) state of B. bruxellensis. These cells, which are non-detectable by plate counting, can lead to new contamination when the amount of sulfite decreases over time. Consequently, we first assessed the effect of SO 2 levels in red wine on two strains with phenotypically different sulfite resistances. Then, we studied the relationship between amounts of SO 2 (0, 0.5, 0.9 and 1.1mg/L active SO 2 ) and population levels (10 3 , 10 4 and 10 5 cells/mL) in red wine. Yeasts were enumerated by both plate counting and flow cytometry over time using viability dye. Our results showed different SO 2 resistances according to the strain used. A relationship between yeast population level and SO 2 resistance was demonstrated: the higher the yeast concentration, the lower the efficiency of SO 2 . Under certain conditions, the VBNC state of B. bruxellensis was highlighted in red wine. Yeasts in this VBNC state did not produce 4-EP. Moreover, cells became culturable again over time. All these results provide new information enabling better management of sulfite addition during wine aging. Copyright © 2016. Published by Elsevier Ltd.

Investigation of Phenolic Compounds and Antioxidant Activity of Mentha spicata L. subsp. spicata and M. longifolia (L.) L. subsp. typhoides (Briq.) Harley Decoction and Infusion

OpenAIRE

ÖZER, Züleyha

2018-01-01

In present study, we report phenolic compounds and antioxidant activity of decoctionand infusion of Mentha spicata L. subsp. spicataand M. longifolia (L.) L. subsp. typhoides (Briq.) Harley. The quantitativeamounts of the phenolic contents were determined by LC-MS/MS.  The main compounds and amounts of M. spicata weredetermined as follow for decoction; caffeic acid, quercetagetin-3,6-dimethyletherand penduletin (4126.6; 2141.5; 1472.7 mg/kg dried herba, respectively), for infusion;fumaric aci...

Drying/encapsulation of red wine to produce ingredients for healthy foods

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Izmari Jasel Alvarez Gaona

2018-03-01

Full Text Available Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.

Impact of Proteins on the Uptake, Distribution, and Excretion of Phenolics in the Human Body

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Richard Draijer

2016-12-01

Full Text Available Polyphenols, a complex group of secondary plant metabolites, including flavonoids and phenolic acids, have been studied in depth for their health-related benefits. The activity of polyphenols may, however, be hampered when consumed together with protein-rich food products, due to the interaction between polyphenols and proteins. To that end we have tested the bioavailability of representatives of a range of polyphenol classes when consumed for five days in different beverage matrices. In a placebo-controlled, randomized, cross-over study, 35 healthy males received either six placebo gelatine capsules consumed with 200 mL of water, six capsules with 800 mg polyphenols derived from red wine and grape extracts, or the same dose of polyphenols incorporated into 200 mL of either pasteurized dairy drink, soy drink (both containing 3.4% proteins or fruit-flavoured protein-free drink . At the end of the intervention urine and blood was collected and analysed for a broad range of phenolic compounds using Gas Chromatography–Mass Spectrometry (GC-MS, Liquid Chromatography–Multiple Reaction Monitoring–Mass Spectrometry (LC-MRM-MS, and Nuclear Magnetic Resonance (NMR spectroscopy techniques. The plasma and urine concentrations of the polyphenols identified increased with all formats, including the protein-rich beverages. Compared to capsule ingestion, consumption of polyphenol-rich beverages containing either dairy, soy or no proteins had minor to no effect on the bioavailability and excretion of phenolic compounds in plasma (118% ± 9% and urine (98% ± 2%. We conclude that intake of polyphenols incorporated in protein-rich drinks does not have a major impact on the bioavailability of a range of different polyphenols and phenolic metabolites.

ER-12-1 completion report

International Nuclear Information System (INIS)

Russell, C.E.; Gillespie, D.; Cole, J.C.; Drellack, S.L.

1996-12-01

The objective of drillhole ER-12-1 was to determine the hydrogeology of paleozoic carbonate rocks and of the Eleana Formation, a regional aquitard, in an area potentially downgradient from underground nuclear testing conducted in nearby Rainier Mesa. This objective was addressed through the drilling of well ER-12-1 at N886,640.26 E640,538.85 Nevada Central Coordinates. Drilling of the 1094 m (3588 ft) well began on July 19, 1991 and was completed on October 17, 1991. Drilling problems included hole deviation and hole instability that prevented the timely completion of this borehole. Drilling methods used include rotary tri-cone and rotary hammer drilling with conventional and reverse circulation using air/water, air/foam (Davis mix), and bentonite mud. Geologic cuttings and geophysical logs were obtained from the well. The rocks penetrated by the ER-12-1 drillhole are a complex assemblage of Silurian, Devonian, and Mississippian sedimentary rocks that are bounded by numerous faults that show substantial stratigraphic offset. The final 7.3 m (24 ft) of this hole penetrated an unusual intrusive rock of Cretaceous age. The geology of this borehole was substantially different from that expected, with the Tongue Wash Fault encountered at a much shallower depth, paleozoic rocks shuffled out of stratigraphic sequence, and the presence of an altered biotite-rich microporphyritic igneous rock at the bottom of the borehole. Conodont CAI analyses and rock pyrolysis analyses indicate that the carbonate rocks in ER-12-1, as well as the intervening sheets of Eleana siltstone, have been thermally overprinted following movement on the faults that separate them. The probable source of heat for this thermal disturbance is the microporphyritic intrusion encountered at the bottom of the hole, and its age establishes that the major fault activity must have occurred prior to 102.3+0.5 Ma (middle Cretaceous)

Electrochemical Study of Iodide in the Presence of Phenol and o-Cresol: Application to the Catalytic Determination of Phenol and o-Cresol

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Davood Nematollahi

2004-11-01

Full Text Available Abstract: The electrochemical oxidation of iodide in the presence of phenol and o-cresol was investigated at a glassy carbon electrode in buffered media by cyclic voltammetry, linear sweep voltammetry and controlled–potential coulometry. The experimental results indicate that the phenol and o-cresol convert to their derivatives after participating in a halogenation coupled reaction (quasi-catalytic reaction following the oxidation of iodide to iodine. The concentrations of phenol and o-cresol have been determined in aqueous solutions according to the linear dependence of quasi-catalytic peak currents with the concentration. The calibration graphs show two linear sections of 0.0 to 1.0×10-4 M and 2.0×10-4 to 1.0 ×10-3 M for phenol and 4.2×10-5 to 1.0×10-4 M and 2.0×10-4 to 1.0×10-3 M for o-cresol. The theoretical detection limits and the relative standard deviations for ten measurements of phenol and o-cresol are 1.125×10-5 M, 1.06% and 4.201×10-5 M, 1.44%, respectively.

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

Science.gov (United States)

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.

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.

Science.gov (United States)

Cáceres-Mella, Alejandro; Peña-Neira, Alvaro; Avilés-Gálvez, Pamela; Medel-Marabolí, Marcela; Del Barrio-Galán, Rubén; López-Solís, Remigio; Canals, Joan Miquel

2014-03-15

The blending of wine is a common practice in winemaking to improve certain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain characteristics in blended wines, particularly those related to mouthfeel. The aim of this work was to study the effect of Carménère, Merlot and Cabernet Franc on the phenolic composition, proanthocyanidin profile and mouthfeel characteristics of Cabernet Sauvignon blends. Significant differences in chemical composition were observed among the monovarietal wines. Separation using Sep-Pak C₁₈ cartridges revealed differences in the concentration but not in the proportion of various proanthocyanidins. Blending reduced polyphenol concentration differences among the various monovarietal wines. Although no major overall differences were observed after blending the monovarietal wines, this oenological practice produced clear differences in mouthfeel characteristics in such a way that the quality of the perceived astringency was different. This study showed that the use of a particular wine variety (Cabernet Sauvignon) in a higher proportion in wine blending produced blends that were less differentiable from the monovarietal wine, owing to a suppression effect, producing an apparent standardization of the wines regarding chemical composition. © 2013 Society of Chemical Industry.

Red Light-Dose or Wavelength-Dependent Photoresponse of Antioxidants in Herb Microgreens.

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Giedė Samuolienė

Full Text Available The purpose of this study was to evaluate the role of 638-nm and 665-nm LEDs on changes of antioxidants of basil (Ocimum basilicum and parsley (Petroselinum crispum, and to assess the effect of light quality on antioxidative status. Plants were grown in peat substrate for 19 days (21/17 ±2°C, 16 h. Experiments were performed in (I a controlled-environment: B455,R638,R665,FR731(control; B455,R*638,R665,FR731; B455,R638,R*665,FR731; R638; R665 (B-blue, R- red, FR-far-red light. PPFD was set from 231 during growth, upto 300 μmol m-2 s-1 during 3-day treatment changing R638 or R665 PPFD level; in (II greenhouse (November: high-pressure sodium lamps (HPS (control-300 μmol m-2s-1; and HPS + 638 (HPS generated 90 and red LEDs-210 μmol m-2s-1. In general, under supplemental or increased red 638 nm light, amounts of tested antioxidants were greater in basil, whereas sole 665 nm or sole 638 nm is more favourable for parsley. Increased or supplemental red light significantly increased contents of phenolics, α-tocopherol, ascorbic acid and DPPH• but suppressed accumulation of lutein and β-carotene in basil, whereas an increase of β-carotene and DPPH• was observed in parsley. Hereby, the photoresponse of antioxidant compounds suggests that photoprotective mechanism is stimulated by both light-dose-dependent and wavelength-dependent reactions.

Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage

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Blanka Bilić

2011-01-01

Full Text Available The aim of this study was investigation of influence of different extracts addition on total phenols, anthocyanin content, antioxidant activity and percent of polymeric colour of blackberry juice during storage of 52 days at 4 °C. Anthocyanin content of control sample (blackberry juice without extracts addition was 149.91 mg/L. Samples with addition of extracts (olive leaf, pine bark PE 5:1, pine bark PE 95 %, green tea, red wine PE 30 %, red wine PE 4:1 and bioflavonoids had higher anthocyanin content (from 152.42 to 161.19 mg/L in comparison to control sample. Sample with addition of bioflavonoids had the highest anthocyanin content. Samples with addition of extracts had much higher total phenol content and antioxidant activity than control sample, what was expected since extracts are rich in phenols. During storage decrease of phenols, anthocyanins and antioxidant activity occurred in higher or lesser extent, depending on extract type addition. Anthocyanin content in control sample was 119.85 mg/L. Samples with addition of bioflavonoids, olive leaf, pine bark PE 5:1 and red wine PE 4:1 had lower (from 103.44 to 118.84 mg/L, while other samples had higher (from 131.99 to 135.57 mg/L anthocyanin content than control sample. After storage, decrease of anthocyanins was followed with increase of percent of polymeric colour, with exception of samples with addition of green tea.

Influence of freezing skin grapes to extract phenolic compounds during red wine maceration

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Alegria M.

2014-01-01

Full Text Available Wine quality depends on phenolic and aromatic compounds that are mainly located in skins and seeds of grapes and can be better extracted if suitable extraction technologies are applied. An increase in extractability has impact in the mouth feel, color and age ability of the wines. Using liquid or solid CO2 is a way to promote the breakdown of the cells membranes and enhance extraction of these compounds and protecting grapes and wine from oxidation. The main goal was to test the impact of solid CO2 addition to destemmed grapes with a new CO2 dispenser equipment in order to freeze the berry skins and improve the phenolic extraction in an economic and sustainable way in cv. Cabernet Sauvignon and Pinot Noir. The experiment designed for both cultivars was a treatment with CO2 addition and a control without CO2 addition each one with three replicates. Destemmed grapes submitted to carbonic snow reached temperature of the skins between − 1 and − 4 °C during four minutes under equipment treatment. The consumption of carbon dioxide was estimated around 0.3(kg ⋅kg−1CO2 per berries. Wines of Cabernet Sauvignon and Pinot noir from fresh grapes and frozen grapes were made and were being compared in phenolic composition and sensory attributes.

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. 

Total phenol content of guava fruit and development of an in vitro regeneration protocol amenable to genetic improvement

Science.gov (United States)

Total soluble phenolics in two white (‘Allahabad Safeda’ and ‘Lucknow-49’), two pink (‘Beaumont’ and ‘Gushiken Sweet’), and three red fleshed (‘Ka Hua Kola’, ‘Ruby Supreme’ and ‘Red Fleshed’) guava (Psidium guajava. L.) fruits were assessed using the Folin-Ciocalteu procedure. ‘Allahabad Safeda’ and...

Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine

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Verónica Carrasco-Sánchez

2015-08-01

Full Text Available Volatile phenols, such as 4-ethyphenol (4-EP and 4-ethylguaiacol (4-EG, are responsible for the “Brett character” found in wines contaminated with Brettanomyces yeast (i.e., barnyard, animal, spicy and smoky aromas. In these trials, we explore the effectiveness of polyaniline-based compounds (polyaniline emeraldin salt (PANI-ES and polyanaline emeraldin base (PANI-EB, for the removal of 4-EP and 4-EG from acidic model solutions and red wine. First, a screening study, performed in an acidified 12% ethanol solution, was used to optimize parameters such as contact time and the amount of polymers required to remove 4-EP and 4-EG. Then, the trapping ability of PANI agents towards 4-EP and 4-EG was evaluated in a model solution containing other wine phenolics that could potentially be trapped by PANI (i.e., gallic acid and 4-methylcatechol. The results of this trial showed that both PANI compounds were capable of removing 4-EP, 4-EG, regardless of the presence of other phenolic compounds present at a much higher concentration. Finally, the capturing ability of PANI was evaluated in a red wine sample containing 5 mg·L−1 of 4-EP, 5 mg·L−1 of 4-EG and 2.03 ± 0.02 g·L−1 of total phenolics. The results showed that PANI-EB removed significantly more 4-EP and 4-EG than PANI-ES. For instance, a treatment with 10 mg·mL−1 of PANI-EB produced a 67.8% reduction of 4-EP, 50% reduction of 4-EG and 41.38% decrease in total phenols.

Nutrients, Antioxidant Capacity and Safety of Hot Water Extract from Sugar Maple (Acer saccharum M.) and Red Maple (Acer rubrum L.) Bark.

Science.gov (United States)

Bhatta, Sagar; Ratti, Cristina; Poubelle, Patrice E; Stevanovic, Tatjana

2018-03-01

Sugar maple (Acer saccharum M.) and red maple (Acer rubrum L.) barks were treated with hot water to extract nutrients in order to explore, for the first time, its potential as safe dietary antioxidants. The organic and inorganic nutrients of these extracts, as well as their safety on human PLB-985 cells differentiated into neutrophils-like cells, were determined. Proximate analysis showed that both bark extracts were low in moisture and fat. Sugar maple bark extract (SM-BX) showed crude protein and ash content higher than those found in red maple bark extract (RM-BX). In addition, SM-BX had total sugars higher than those evaluated in RM-BX, while complex sugars (oligo- and/or poly-saccharides) were similarly abundant in both bark extracts. Furthermore, SM-BX demonstrated a wide array of vital minerals (K, Ca, Mg, P, Na, Fe and Cu) in quantity larger than that evaluated in RM-BX, whereas RM-BX have Zn and Mn levels higher than those found in SM-BX. Phytochemical analyses showed that RM-BX exhibited total phenolic and flavonoid contents higher than those measured in SM-BX. Consequently, RM-BX presented an antioxidant activity higher than that of SM-BX: 2.85-fold ABTS radical cation scavenging capacity and 1.9-fold oxygen radical absorbance capacity. Finally, RM-BX and SM-BX were greatly safe since, at concentration up to 100 μg/ml, they did not modify the viability of neutrophils as determined by flow-cytometry assay using Annexin V-FITC/Propidum Iodide as markers. In conclusion, our in vitro studies indicate that both red and sugar maple bark extracts have a real potential as food additives.

Bioconversion of Biomass-Derived Phenols Catalyzed by Myceliophthora thermophila Laccase

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Anastasia Zerva

2016-04-01

Full Text Available Biomass-derived phenols have recently arisen as an attractive alternative for building blocks to be used in synthetic applications, due to their widespread availability as an abundant renewable resource. In the present paper, commercial laccase from the thermophilic fungus Myceliophthora thermophila was used to bioconvert phenol monomers, namely catechol, pyrogallol and gallic acid in water. The resulting products from catechol and gallic acid were polymers that were partially characterized in respect to their optical and thermal properties, and their average molecular weight was estimated via solution viscosity measurements and GPC. FT-IR and 1H-NMR data suggest that phenol monomers are connected with ether or C–C bonds depending on the starting monomer, while the achieved molecular weight of polycatechol is found higher than the corresponding poly(gallic acid. On the other hand, under the same condition, pyrogallol was dimerized in a pure red crystalline compound and its structure was confirmed by 1H-NMR as purpurogallin. The herein studied green synthesis of enzymatically synthesized phenol polymers or biological active compounds could be exploited as an alternative synthetic route targeting a variety of applications.

Chemopreventive effects of free and bound phenolics associated to steep waters (nejayote) obtained after nixtamalization of different maize types.

Science.gov (United States)

Rojas-García, Carlos; García-Lara, Silverio; Serna-Saldivar, Sergio O; Gutiérrez-Uribe, Janet A

2012-03-01

Free and bound phenolics extracts from nejayote solids were obtained after optimally lime-cooking blue, normal white, red, normal yellow, high-carotenoid and quality protein maize types. The extraction yield ranged from 4.47 to 10.05%. Bound phenolics extracts had higher content of total phenolics, antioxidant activity and ferulic acid compared to the free phenolics extracts. In general, free phenolics extracts were less cytotoxic than the bound phenolics counterparts. Bound phenolics extracts had higher induction of quinone reductase (QR) and particularly the normal yellow nejayote exerted the highest chemopreventive index tested in Hepa1c1c7 cells. When tested for monofunctional phase 2 induction capacity in BPrc1 cells, the bound phenolics extracts of blue, normal white and quality protein nejayotes were better inducers than the normal yellow counterpart. Particularly, the free phenolics extract of the white maize nejayote induced BPrc1 cells QR and exerted a higher chemopreventive index compared to the bound phenolics extract. Therefore, the nejayote of the normal white maize was the best source of monofunctional phase 2 enzyme inducers.

Phenolic compounds from Glycyrrhiza pallidiflora Maxim. and their cytotoxic activity.

Science.gov (United States)

Shults, Elvira E; Shakirov, Makhmut M; Pokrovsky, Mikhail A; Petrova, Tatijana N; Pokrovsky, Andrey G; Gorovoy, Petr G

2017-02-01

Twenty-one phenolic compounds (1-21) including dihydrocinnamic acid, isoflavonoids, flavonoids, coumestans, pterocarpans, chalcones, isoflavan and isoflaven, were isolated from the roots of Glycyrrhiza pallidiflora Maxim. Phloretinic acid (1), chrysin (6), 9-methoxycoumestan (8), isoglycyrol (9), 6″-O-acetylanonin (19) and 6″-O-acetylwistin (21) were isolated from G. pallidiflora for the first time. Isoflavonoid acetylglycosides 19, 21 might be artefacts that could be produced during the EtOAc fractionation process of whole extract. Compounds 2-4, 10, 11, 19 and 21 were evaluated for their cytotoxic activity with respect to model cancer cell lines (CEM-13, MT-4, U-937) using the conventional MTT assays. Isoflavonoid calycosin (4) showed the best potency against human T-cell leukaemia cells MT-4 (CTD 50 , 2.9 μM). Pterocarpans medicarpin (10) and homopterocarpin (11) exhibit anticancer activity in micromolar range with selectivity on the human monocyte cells U-937. The isoflavan (3R)-vestitol (16) was highly selective on the lymphoblastoid leukaemia cells CEM-13 and was more active than the drug doxorubicin.

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

Science.gov (United States)

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.

Hyperemic peripheral red marrow in a patient with sickle cell anemia demonstrated on Tc-99m labeled red blood cell venography

International Nuclear Information System (INIS)

Heiden, R.A.; Locko, R.C.; Stent, T.R.

1991-01-01

A 25-year-old gravid woman, homozygous for sickle cell anemia, with a history of recent deep venous thrombosis, was examined using Tc-99m labeled red blood cell venography for recurrent thrombosis. Although negative for thrombus, the study presented an unusual incidental finding: the patient's peripheral bone marrow was hyperemic in a distribution consistent with peripheral red bone marrow expansion. Such a pattern has not been documented before using this technique. This report supports other literature that has demonstrated hyperemia of peripheral red bone marrow in other hemolytic anemias. This finding may ultimately define an additional role of scintigraphy in assessing the pathophysiologic status of the sickle cell patient

Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content

Directory of Open Access Journals (Sweden)

Jeanine Schütz Cardoso Teófilo

2011-02-01

Full Text Available OBJETIVO: Avaliar a capacidade antioxidante e a concentração dos compostos fenólicos de vinho tinto e suco de uva utilizados em preparações culinárias, quando submetidos ao processo de fervura. Métodos: A avaliação ocorreu após diferentes períodos de aquecimento (100°C em dois sistemas: i panela de alumínio e chama de fogão e ii balão de vidro e manta térmica. Amostras comerciais de vinho tinto (n=4 e suco de uva integral (n=4 foram submetidas à fervura por 10, 20 e 60 minutos. Antes e após cada período de fervura, a capacidade antioxidante total foi avaliada pela medida do potencial redutor férrico, e o teor de fenóis totais foi quantificado pelo método de Folin-Ciocalteau. As diferenças foram comparadas pela análise de variância para medidas repetidas (pObjective: This study evaluated the antioxidant capacity and concentration of phenolic compounds in red wine and grape juice used in culinary preparations subjected to boiling. Methods: The assessments were done after different boiling times (100°C using two systems: i aluminum pot and stove flame and ii volumetric flask and heating mantle. Samples of red wine (n=4 and grape juice (n=4 were subjected to boiling for 10, 20 and 60 minutes. Before and after each boiling period, the total antioxidant capacity was evaluated by the ferric reducing antioxidant power assay and the total phenol content was determined by the Folin-Ciocalteu reagent. Differences were compared by repeated measures analysis of variance (RM-ANOVA (p<0.05. Results: The different boiling times did not cause significant changes in the total antioxidant capacity or total phenol content of the beverages, regardless of boiling method. Conclusion: The results show that the antioxidant properties of red wine and grape juice did not change significantly after boiling for 60 minutes.

Experimental evidence for the effects of polyphenolic compounds from Dictyoneurum californicum Ruprecht (Phaeophyta: Laminariales) on feeding rate and growth in the red abalone Haliotus rufescens Swainson

Science.gov (United States)

Winter, Frank C.; Estes, James A.

1992-01-01

The effects of polyphenolic compounds from brown algae on grazing and growth rate of the California red abalone Haliotis rufescens Swainson were examined. Abalone consumed three phenolic-poor algal species, Laminaria sinclarii (Harvey) Farlow, Macrocystis pyrifera Agardh, and Nereocystis luetkeana Postels et Ruprecht (mean phenolic content = 0.52% dry mass), at a greater rate than two phenolic-rich species, Dictyoneurum californicum Ruprecht and Cystoseira osmundacea Agardh (mean phenolic content = 4.60% dry mass). This inverse relationship between phenolic content and consumption rate also existed after the algae were macerated and the liquid portion of the blended slurry incorporated in agar discs. However, the correlation between grazing rate and phenolic content imprpve d in this latter experiment, thus suggesting that abalone grazing was deterred significantly by the morphology of L. sinclarii and, to a lesser extent, of M. pyrifera. Polyphenolics extracted from D. californicum reduced abalone grazing rates by 90% when incorporated into agar discs at a concentration of 6 mg·ml−1. Although abalone were unable to maintain body mass when fed ad libitum on macerated M. pyrifera incorporated into agar discs, polyphenolics from D. californicum further inhibited shell growth when added to the discs at 5 mg·ml−1. The abalone ate less of the phenol-containing discs than of the discs lacking phenolics. Our results support findings of several prior studies that polyphenolic compounds from brown algae deter grazing by coastal zone herbivores in the northeast Pacific Ocean.

Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.

Science.gov (United States)

Kammerer, Dietmar; Claus, Achim; Carle, Reinhold; Schieber, Andreas

2004-07-14

Phenolic compounds of 14 pomace samples originating from red and white winemaking were characterized by HPLC-MS. Up to 13 anthocyanins, 11 hydroxybenzoic and hydroxycinnamic acids, and 13 catechins and flavonols as well as 2 stilbenes were identified and quantified in the skins and seeds by HPLC-DAD. Large variabilities comprising all individual phenolic compounds were observed, depending on cultivar and vintage. Grape skins proved to be rich sources of anthocyanins, hydroxycinnamic acids, flavanols, and flavonol glycosides, whereas flavanols were mainly present in the seeds. However, besides the lack of anthocyanins in white grape pomace, no principal differences between red and white grape varieties were observed. This is the first study presenting comprehensive data on the contents of individual phenolic compounds comprising all polyphenolic subclasses of grapes including a comparison of several red and white pomaces from nine cultivars. The results obtained in the present study confirm that both skins and seeds of most grape cultivars constitute a promising source of polyphenolics.

Investigation of Phenol Removal from Aqueous Solutions by Electrofenton and Electropersulfate Processes

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Alireza Rahmani

2016-11-01

Full Text Available Phenol, or benzene hydroxyl is a toxic aromatic hydrocarbon discharged into the environment through certian industrial effluents which, thereby, pollute water resources. This study examines phenol removal from aqueous solutions through electro-Fenton and electro/persulfate processes using iron electrodes. For this purpose, a laboratory-scale electrochemical batch reactor was used that was equipped with four electrodes and a direct DC power supply. In the tests carried out, the effects of operational parameters such as initial pH; current density; and initial concentrations of phenol, hydrogen peroxide, and persulfate on the removal of phenol were investigated. The results showed that EPS and EF processes achieved phenol removal efficiencies of 95.18% and 93.99%, respectively, at operating conditions of pH = 3, initial phenol concentration of 100 mg/l, hydrogen peroxide and persulfate concentration of 0. 4 mM, and a current density 0.07A/dm2 over 45 min. Increasing persulfate and hydrogen peroxide concentration from 0.4 to 0.8 mM reduced phenol removal efficiencies from 95.18% and 93.99% to 43% and 85%, respectively. Generally speaking, EPS and EF processes exhibited almost identical phenol removal efficiencies. Finally, the integrated electrochemical and persulphate process was found to be more productive in producing electrical iron and persulphate activation than using each single process in isolation.

Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng

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T. Suryati

2012-08-01

Full Text Available Dendeng is Indonesian dried meat product that used spices rich in antioxidant component as ingredient. In addition, commercial dendeng usually use saltpeter (nitrate/nitrite salt as curing ingredient to inhibit rancidity and to produce stable red color. The aims of this study were to investigate composition of spices and saltpeter added, characteristic, total phenolic, and antioxidant activity of commercial dendeng. This research was conducted through interview with some dendeng producers to get information about saltpeter adding and spices composition used in their products. Then the interview results were verified by laboratory analysis. The results showed that spices and saltpeter adding from some producers varied. The saltpeter added in curing process produced inconsistent red color on commercial dendeng in this investigation. Total phenolic of dendeng from producers ranged from 42.47 to 102.0 mg GAE/100 g DM for raw dendeng, and 36.51 to 95.49 mg GAE/100 g DM for fried dendeng. Antioxidant capacity against DPPH ranged from 79.35 to 379.40 mg VCE/100 g DM for raw dendeng, and 94.30 to 559.40 mg VCE/100 g DM for fried dendeng. Antioxidant capacity of raw dendeng was influenced by phenolic content about 87.2%, but in fried dendeng was only 59.0%. In conclusion, dendeng has a significant antioxidant activity, even after frying, and saltpeter addition was not effective to maintain stable red color in dendeng products.

Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry.

Science.gov (United States)

Barnaba, C; Dellacassa, E; Nicolini, G; Nardin, T; Malacarne, M; Larcher, R

2015-12-04

Phenolic compounds seriously affect the sensory and nutritional qualities of food products, both through the positive contribution of wood transfer in barrel-aged products and as off-flavours. A new targeted analytical approach combining on-line solid-phase extraction (SPE) clean-up to reduce matrix interference and rapid chromatographic detection performed with ultrahigh-performance liquid chromatography coupled with quadrupole/high-resolution mass spectrometry (Q-Orbitrap), was developed for the quantification of 56 simple phenols. Considering the advantages of using on-line SPE and a resolving power of 140,000, the proposed method was applied to define phenolic content in red (N=8) and white (8) wines, spirits (8), common (8) and balsamic (8) vinegars. The final method was linear from the limits of quantification (0.0001-0.001μgmL(-1)) up to 10μgmL(-1) with R(2) of at least 0.99. Recovery, used to define method accuracy, ranged from 80 to 120% for 89% of compounds. The method was suitable for analytical requirements in the tested matrices being able to analyse 46 phenols in red wines, 41 phenols in white wines and in spirits, 42 phenols in common vinegars and 44 phenols in balsamic vinegars. Copyright © 2015 Elsevier B.V. All rights reserved.

Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

Science.gov (United States)

Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

2013-09-01

Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color.

Science.gov (United States)

Chen, Ming-Hsuan; McClung, Anna M; Bergman, Christine J

2016-10-01

Proanthocyanidins, a flavonoids subgroup, are proposed to have chronic disease modulation properties. With the eventual goal of enhancing rice phytonutrient concentrations, we investigated the genotypic variation of the concentrations of individual oligomers and polymers of proanthocyanidins in red and purple rice brans. A 4.3-fold variation in total proanthocyanidins (sum of oligomers and polymers) in the extractable fraction was found and the concentration was highly correlated with total phenolics, total flavonoids and antiradical capacity. Variation in the proportion of oligomers and polymers existed, with monomers to trimers, 4-6mers, 7-10mers and polymers accounting for 7, 18, 26.5 and 48.7%, respectively, of the total. The redness value a(∗) of whole grain rice measured in CIE L(∗)a(∗)b(∗) color space was negatively and positively correlated with extractable and non-extractable proanthocyanidins, respectively. The variation found indicates it is possible to select rice with bran containing high levels of total proanthocyanidins and specific degree of polymerization profiles. Published by Elsevier Ltd.

New thermally stable red-emitting phosphors Pr{sup 3+}, M{sup +}:SrB{sub 4}O{sub 7} (M=Li, Na, K)

Energy Technology Data Exchange (ETDEWEB)

Xiong, F.B., E-mail: fbxiong@xmut.edu.cn [Department of Optoelectronics, Xiamen University of Technology, Xiamen 361024 (China); Fujian Provincial Key Laboratory of Optoelectronic Information Materials and Devices, Xiamen University of Technology, Xiamen 361024 (China); Lin, H.F.; Xu, Y.C.; Shen, H.X. [Department of Optoelectronics, Xiamen University of Technology, Xiamen 361024 (China); Zhu, W.Z. [Department of Optoelectronics, Xiamen University of Technology, Xiamen 361024 (China); Fujian Provincial Key Laboratory of Optoelectronic Information Materials and Devices, Xiamen University of Technology, Xiamen 361024 (China)

2016-09-15

New red-emitting phosphors Pr{sup 3+}, M{sup +}:SrB{sub 4}O{sub 7} (M=Li, Na, K) in pure phase were synthesized via high-temperature solid-state reaction. Luminescent properties of those phosphors were characterized in detail. Pr{sup 3+}, M{sup +}:SrB{sub 4}O{sub 7} (M=Li, Na, K) can be excited under the range of 430–500 nm excitation, which covers the emission spectra of blue InGaN chip, exhibits pure red emission bands centered at 605 and 662 nm. The alkali-metal Li{sup +}, Na{sup +}, or K{sup +} acting as charge compensators can improve fluorescent emission intensities of Pr{sup 3+} ions, and Pr{sup 3+}, Na{sup +}:SrB{sub 4}O{sub 7} shows the strongest emission intensities among those phosphors. Concentration quenching could be attributed to electric dipole–dipole interaction among Pr{sup 3+} ions. The temperature-dependent luminescence indicated Pr{sup 3+}, Na{sup +}:SrB{sub 4}O{sub 7} shows highly thermal stability. Those work suggests that Pr{sup 3+}, M{sup +}:SrB{sub 4}O{sub 7} (M=Li, Na, K) as thermally stable red-emitting phosphor might be potentially applied in WLED.

Determination of Toll-Like Receptor 1 Gene Polymorphisms in Zavot, Turkish Grey, East Anatolian Red, Anatolian Black and South Anatolian Red Cattle Breeds

OpenAIRE

Mehmet Ulaş Çınar; Korhan Arslan; Esma Gamze Ilgar; Bilal Akyüz

2016-01-01

Toll-like receptors (TLRs) play an important role in non-specific immunity against different infectious agents such as bacterium or parasite. The aim of this work was to investigate the allele and genotype frequencies of three single-nucleotide polymorphisms (SNPs) in bovine TLR1 gene in native Turkish cattle breeds. DNA samples were extracted using the phenol chloroform protocol from 77 Zavot, 60 Turkish Grey, 51 East Anatolian Red, 69 Anatolian Black and 46 South Anatolian Red cattle. Targe...

Degradation behavior of carbon nanotubes/phenol-furfuryl alcohol multifunctional composites with aerospace application

Science.gov (United States)

Conejo, L. S.; Costa, M. L.; Oishi, S. S.; Botelho, E. C.

2017-10-01

Lightweight and highly conductive composite associated with good impact and tribological properties could be used in the aerospace industry to replace metal for an aircraft skin and still provide effective shielding against electromagnetic interference (EMI). Also, phenol-furfuryl alcohol resins (PFA) are excellent candidates to replace existing thermoset matrices used for obtaining glassy carbon, both in its pure form and reinforced with nanoscale structures. The synthesis of PFA allow obtaining a resin with better properties than that showed by conventional phenolic resins and with synthesis and cure processes more controlled than observed for the furfuryl alcohol resin. This work has as main purpose the synthesis and thermal characterization of PFA resin and its nanostructured composites with different concentrations of carbon nanotubes (0, 0.1, 0.5 and 1.0 wt%). PFA resin was synthesized with 1:2:1 molar ratio of phenol/formaldehyde/furfuryl alcohol, according to the more appropriate condition obtained previously. The specimens were evaluated by thermogravimetry (TGA) to knowledge of the temperature of thermal degradation, either by actual analyses as simulated by simulation heating rate conversion software (known as Highway Simulation). The introduction of CNT in PFA sample does not affect its thermal stability. The values of residual weight found for samples with CNT additions are close to the values of the phenolic resin in the literature (about 60% residual weight).

Sorption of phenol and phenol derivatives in hydrotalcite

International Nuclear Information System (INIS)

Avina G, E.I.

2002-01-01

One of the main problems in Mexico and in the World is the waste water pollution of a great variety of industrial processes by organic compounds. Among those ones the phenol compounds which are highly toxic, refractories (to the chemical degradation) and poorly biodegradable. This is due in a large extent to the problem created by the accelerated increase in the environmental pollution in the cities and industrial centers. The phenol compounds are used in a great variety of industries such as the production of resins, plasticizers, antioxidants, pesticides, colourings, disinfectants, etc. These phenol compounds are specially harmful, since they have repercussions on the flora of plants of biological treatment of water affecting its operation. The main objective of this work is to evaluate the capacities of phenol detention and its derivatives in an hydrotalcite type compound and diminishing with it the presence in water, in this case, of solutions prepared in the laboratory. In order to analyse this elimination process was used a methodology based in the carrying out in batch experiments and in the elaboration of a sorption isotherm. It is worth pointing out that this work was realized at laboratory scale, at relatively high phenol concentration ratio. With the obtained results when the sorption properties are evaluated the calcined hydrotalcite (HTC) for detaining phenol and p-chloro phenol it was observed that it is detained greater quantity of p-chloro phenol than phenol in the HTC. The detention of these phenol compounds in the HTC is due to the memory effect by the hydrotalcite regeneration starting from the oxides which are formed by the burning material. (Author)

Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) Accession.

Science.gov (United States)

Gálvez Ranilla, Lena; Christopher, Ashish; Sarkar, Dipayan; Shetty, Kalidas; Chirinos, Rosana; Campos, David

2017-12-01

Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography. Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction along with hydroxycinnamic acids such as p-coumaric acid derivatives, followed by caffeic and ferulic acid derivatives. The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative with ferulic acid being the major phenolic compound (156.30 mg/100 g DW). These phenolic compounds were compatible with beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively. However, the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses. This study provides the preliminary base for the characterization of phenolic compounds of Peruvian purple corn biodiversity and its potential health benefits relevant to improving human gut health. This study provides insights that Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins along with hydroxycinnamic acids linked to its dietary fiber fraction. Additionally, these phenolic fractions did not affect the gut health associated beneficial bacteria nor the pathogenic

Microencapsulation of plum (Prunus salicina Lindl. phenolics by spray drying technology and storage stability

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Yibin LI

2017-10-01

Full Text Available Abstract To improve the stability of the phenolic extracts from plum fruit (Prunus salicina Lindl., the microencapsulation conditions of spray drying were optimized by the response surface method. The Box-Behnken experimental results indicated the optimal conditions involved an inlet air temperature of 142.8 °C, a core material content of 23.7% and a feed solids content of 11.7%. The maximum microencapsulating efficiency was 87.7% at optimal conditions. Further, the physicochemical properties of the microcapsule powders were improved overall due to the addition of the coating agents. There were no statistically significant differences in phenolic content of the obtained microcapsules for the first 40 days of storage at 25 °C in dark condition (p > 0.05, and the retention rate of total phenol remained above 85% after 60 days. Microcapsules can be potentially developed as a source of natural pigment or functional food based on the advantages of rich phenolic compounds and red color.

Synthesis and luminescent properties of novel red-emitting M7Sn(PO46:Eu3+ (M = Sr, Ba phosphors

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Guo Feng

2018-03-01

Full Text Available Novel Eu3+-activated M7Sn(PO46 (where M = Sr, Ba red-emitting phosphors were synthesized via conventional solid-state reaction method at 1200 °C for 2 h. The luminescence properties of the prepared samples and quenching concentration of Sr7-xSn(PO46:xEu3+ and Ba7-xSn(PO46:xEu3+ were investigated. These phosphors can be efficiently excited by UV (395 nm and visible blue (465 nm light nicely matching the output wavelengths of the near-UV LEDs and InGaN blue LED chips and emit the red light. The critical concentrations of the Eu3+ activator were found to be 0.175 mol and 0.21 mol per formula unit for Sr7-xSn(PO46:xEu3+ and Ba7-xSn(PO46:xEu3+, respectively. The M7-xSn(PO46:xEu3+ (M = Sr, Ba phosphor may be a good candidate for light-emitting diodes application.

Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes.

Science.gov (United States)

Barnaba, Chiara; Dellacassa, Eduardo; Nicolini, Giorgio; Giacomelli, Mattia; Roman Villegas, Tomas; Nardin, Tiziana; Larcher, Roberto

2017-08-01

Vitis vinifera is one of the most widespread grapevines around the world representing the raw material for high quality wine production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generated much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids have not been well defined, particularly for the simple phenols profile. The dynamic of these phenols in wines, where the glycosylated forms can be transformed into the free ones during winemaking, also raises an increasing health interest by their role as antoxidants in wine consumers. In this work an on-line SPE clean-up device, to reduce matrix interference, was combined with ultra-high liquid chromatography-high resolution mass spectrometry in order to increase understanding of the phenolic composition of hybrid grape varieties. Specifically, the phenolic composition of 4 hybrid grape varieties (red, Cabernet Cantor and Prior; white, Muscaris and Solaris) and 2 European grape varieties (red, Merlot; white, Chardonnay) was investigated, focusing on free and glycosidically bound simple phenols and considering compound distribution in pulp, skin, seeds and wine. Using a targeted approach 53 free simple phenols and 7 glycosidic precursors were quantified with quantification limits ranging from 0.001 to 2mgKg -1 and calibration R 2 of 0.99 for over 86% of compounds. The untargeted approach made it possible to tentatively identify 79 glycosylated precursors of selected free simple phenols in the form of -hexoside (N=30), -pentoside (21), -hexoside-hexoside (17), -hexoside-pentoside (4), -pentoside-hexoside (5) and -pentoside-pentoside (2) derivatives on the basis of accurate mass, isotopic pattern and MS/MS fragmentation. Copyright © 2017 Elsevier Ltd. All rights reserved.

A rapid phenol toxicity test based on photosynthesis and movement of the freshwater flagellate, Euglena agilis Carter

International Nuclear Information System (INIS)

Kottuparambil, Sreejith; Kim, Youn-Jung; Choi, Hoon; Kim, Mi-Sung; Park, Areum; Park, Jihae; Shin, Woongghi; Han, Taejun

2014-01-01

Highlights: • Rapid phenol toxicity tests (1 h) were developed based on Chl a fluorescence and the movement parameters of Euglena agilis. • Phenol significantly reduced F v /F m of PS II and rETRmax with EC50 values of 8.94 and 4.67 mM, respectively. • Among the movement parameters tested, velocity was the most sensitive biomarker with an EC50 of 3.17 mM. • The EC50 values for F v /F m , motility, and velocity appear to overlap the environmental permissible levels of phenol. - Abstract: Phenol, a monosubstituted aromatic hydrocarbon with various commercial uses, is a major organic constituent in industrial wastewaters. The ecotoxic action of phenol for aquatic environment is well known. In this study, rapid phenol toxicity tests (1 h) were developed based on chlorophyll a (Chl a) fluorescence and the movement parameters of the freshwater flagellate, Euglena agilis Carter. Phenol significantly reduced the maximum quantum yield (F v /F m ) of photosystem II (PS II) and the maximum photosynthetic electron transport rate (rETR max ) with median effective concentration (EC 50 ) values of 8.94 and 4.67 mM, respectively. Phenol reduced the motility and triggered change in the swimming velocity of the test organism. Among the parameters tested, velocity was the most sensitive biomarker with an EC 50 of 3.17 mM. The EC 50 values for F v /F m , motility, and velocity appear to overlap the permitted levels of phenol. In conclusion, the photosynthesis and movement of E. agilis can be fast and sensitive risk assessment parameters for the evaluation of phenol toxicity in municipal and industrial effluents

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant

NARCIS (Netherlands)

Akogou, Folachodé U.G.; Besten, Den Heidy M.W.; Polycarpe Kayodé, A.P.; Fogliano, Vincenzo; Linnemann, Anita R.

2018-01-01

Sorghum (Sorghum bicolor) extract is traditionally used as red biocolorant in West Africa to colour foods, among which wagashi, a soft cheese. This biocolorant is a source of the phytoalexin apigeninidin and phenolic acids, and users claim that it has preservative effects next to its colouring

Antioxidant activity of selected phenols estimated by ABTS and FRAP methods

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Izabela Biskup

2013-09-01

Full Text Available Introduction: Phenols are the most abundant compounds in nature. They are strong antioxidants. Too high level of free radicals leads to cell and tissue damage, which may cause asthma, Alzheimer disease, cancers, etc. Taking phenolics with the diet as supplements or natural medicines is important for homeostasis of the organism. Materials and methods: The ten most popular water soluble phenols were chosen for the experiment to investigate their antioxidant properties using ABTS radical scavenging capacity assay and ferric reducing antioxidant potential (FRAP assay. Results and discussion: Antioxidant properties of selected phenols in the ABTS test expressed as IC50 ranged from 4.332 μM to 852.713 μM (for gallic acid and 4- hydroxyphenylacetic acid respectively. Antioxidant properties in the FRAP test are expressed as μmol Fe2 /ml. All examined phenols reduced ferric ions at concentration 1.00 x 10-3 mg/ml. Both methods are very useful for determination of antioxidant capacity of water soluble phenols.

Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand

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Jirapa Ponjanta

2016-03-01

Full Text Available Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and starch digestibility. Methods: Rice flour from twelve varieties, three from each of five bran colors (white, brown, red, and purple, were evaluated for pasting properties (RVA-3D, total phenolic compounds, amylose content, resistant starch and estimated glycemic index. Simple correlation coefficients were calculated for the relationships between pasting properties (final viscosity, breakdown, setback and pasting temperature and total phenolic compounds, resistant starch and estimated glycemic index. Results: Within each rice variety, red and purple pigmented flours had higher total phenolic compounds (TPC and more resistant starch than that of white flours. The TPC and resistant starch content of the flours ranged between 7.83- 47.3 mg/L and 2.44–10.50% respectively, and producing 60-80 of estimated glycemic index. Viscosity behavior showed that pigmented with low amylose rice had lower viscosity temperature than that of pigmented with high amylose rice flour, but higher in peak viscosity. Correlation coefficients of pasting temperature, final viscosity, break down and setback with TCP was observed to be inversely related to glycemic index. However, it was positively correlated to the resistant starch and amylose content. Conclusions: Pigmented rice flour is a better source of TPC and resistant starch which in turn provides low glycemic index. This

Influence of iron deficiency in the radiopharmaceutical behavior of red blood cells labeled with 99mTc(99mTC-RBC)

International Nuclear Information System (INIS)

Calmanovici, G.; Salgueiro, M.J.; Pernas, L.; Collia, N.; Leonardi, N.; Zubillaga, M.

2005-01-01

Full text: Red blood cells (RBCs) labeled with 99m Tc are commonly used in the evaluation of cardiac function, gastrointestinal tract bleeding, red blood cell volume or splenic sequestration. Generally stannous ion is used as reducing agent. A proposed mechanism is that once the stannous ion (Sn) and the pertechnetate ( 99m Tc) reach the interior of the RBC, the radionuclide is mainly house in the β-chain of hemoglobin. The aim of this study was to determine if hemoglobin content reduction, an indicator of iron deficiency anemia, could affect the efficiency of RBC labeling and the biological distribution of this radiopharmaceutical. We studied 30 rats fed for 3 weeks after weaning with diets with iron contents of 6.5 ppm (group A), 18 ppm (group B) and 100 ppm (control). For all groups, the labeling yields were always higher than 97%; the percentage of radioactivity was mostly founded in blood with almost negligible radioactivity the rest of the studied organs. We can conclude that the decrease in hemoglobin content, an indicator of iron deficiency anemia, does not interfere neither in the labeling nor in the biodistribution of red blood cells labeled with 99m Tc. (author)

Phenols removal by immobilized tyrosinase reactor in on-line high performance liquid chromatography

International Nuclear Information System (INIS)

Girelli, Anna Maria; Mattei, Enrico; Messina, Antonella

2006-01-01

The development of an immobilized enzyme reactor (IMER) based on tyrosinase immobilized on aminopropyl-controlled pore glass (AP-CPG) for the removal of phenols from model aqueous solutions was reported. To elucidate the influence of the substrate nature, the apparent (V ' max , K ' m ) and the inherent (V max , K m ) Michaelis-Menten constants were determined by Lineweaver-Burk method and the external diffusional contributions on measured enzyme activities were removed by a graphical method. The dephenolization process was realized by recycling the phenol solutions through the bioreactor connected to a chitosan trap in order to remove the colored quinone-type products of the tyrosinase reactions. The results indicated that a complete removal of phenol derivatives in the range of 150-300min, with the exception of 60% removal for phenol reached in 400min, was obtained. The observed sequence: cresol>4-methylcathecol>catechol>4-Cl-phenol-bar phenol was in accordance to the V ' max /K ' m values

Influence of aging conditions on the quality of red Sangiovese wine.

Science.gov (United States)

Castellari, M; Piermattei, B; Arfelli, G; Amati, A

2001-08-01

A red Sangiovese wine was stored in barrels of different woods (oak and chestnut) and types (225-L "barriques" and 1000-L barrels) at 12 and 22 degrees C for 320 days to evaluate the effects of different aging conditions on wine quality. Chestnut barrels led to wines richer in phenolics, and which were more tannic, colored, and fruity. Oak barrels gave wines with more monomeric phenolics, but less astringent, with higher vanilla smell, and more harmonious. The type of barrel could be used as a parameter to regulate the extraction of wood components and the polymerization of monomeric phenolics. Storage at 22 degrees C favored the formation of polymerized phenolics and the increase of color density and color hue. The temperature produced less pronounced effects on aroma and taste, even if wines stored at 12 degrees C showed more harmony.

Phytochemical screening, antioxidant activity, total phenolic and total flavonoid contents of seven local varieties of Rosa indica L.

Science.gov (United States)

Zahid, Kiran; Ahmed, Maqsood; Khan, Farah

2018-05-01

Rosa indica symbol of godness and beauty known for various healing power, has astringent, sedative, anti-inflammatory and antidepressant qualities. Standard methods were used for qualitative detection of phyto-compounds, and quantitative detection of antioxidants was done using DPPH radical scavenging assay, total phenolics and total flavonoids content were expressed in mg GAE/g dry weight and mg QE/g dry weight. Results revealed phyto-compounds presence in all varieties under study however maximum % inhibition was observed by R. indica var pink perfume (94 ± 0.6) with IC50 value 0.3376 ± 0.01 mg/mL. Highest phenolic and flavonoid content was observed in the leaves extract of R. indica var cardinal red, i.e. 3.3553 ± 0.11 (ethanol) mg of Gallic acid equivalents (GAE)/g dry weight and 3.736 ± 0.001(ethanol) mg of quercetin equivalents (QE)/g dry weight, respectively, at conc. 0.125 mg/mL. Our finding provides evidence that all varieties of rose contain medicinally important bioactive compounds and justifies their use for treatment of different diseases.

ADSORPSI CONGO RED PADA HUMIN HASIL ISOLASI DARI TANAH HUTAN DAMAR BATURRADEN PURWOKERTO

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Roy Andreas

2008-05-01

Full Text Available Congo red is one of dyes-stuff in textile industry wastwater. If it is thrown directly without waste management process, the dyes could pollute environtment, especially soil. Humin has OH phenolic and carboxylic functional group which can interacted with congo red. The aim of this study is recognize humin characteristic from the soil of Baturraden resin forest, determine the adsorption capacity and isotherm adsorption pattern of congo red by humin from the soil of Baturraden resin forest. Humin in this study is isolated from the soil of Baturraden resin forest. soil cleared of gravel and dirt, then it extracted by using NaOH of nitrogen atmosphere and purified to applies mixture HCl:HF. Humin that is obtained is used to be interacted with dyes with various contact time, various of pH and concentration of congo red so that the adsorption capacities and isotherm adsorption pattern can be obtained. Result of the study showed that the humin has water content 34.92 %, dust content 8.64 %, total acidity 475 cmol/Kg, carboxylic rate 272.5 cmol/Kg, and OH Phenolic rate 202.5 cmol/Kg. The optimum contact time of congo red adsorption by humin is 40 minutes, with optimum pH is 7, adsorption capacities 57.14 mg/g and isotherm adsorption pattern of congo red by humin is follow the pattern of Langmuir isotherm adsorption.

Towards the Fecal Metabolome Derived from Moderate Red Wine Intake

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Ana Jiménez-Girón

2014-12-01

Full Text Available Dietary polyphenols, including red wine phenolic compounds, are extensively metabolized during their passage through the gastrointestinal tract; and their biological effects at the gut level (i.e., anti-inflammatory activity, microbiota modulation, interaction with cells, among others seem to be due more to their microbial-derived metabolites rather than to the original forms found in food. In an effort to improve our understanding of the biological effects that phenolic compounds exert at the gut level, this paper summarizes the changes observed in the human fecal metabolome after an intervention study consisting of a daily consumption of 250 mL of wine during four weeks by healthy volunteers (n = 33. It assembles data from two analytical approaches: (1 UPLC-ESI-MS/MS analysis of phenolic metabolites in fecal solutions (targeted analysis; and (2 UHPLC-TOF MS analysis of the fecal solutions (non-targeted analysis. Both approaches revealed statistically-significant changes in the concentration of several metabolites as a consequence of the wine intake. Similarity and complementarity between targeted and non-targeted approaches in the analysis of the fecal metabolome are discussed. Both strategies allowed the definition of a complex metabolic profile derived from wine intake. Likewise, the identification of endogenous markers could lead to new hypotheses to unravel the relationship between moderate wine consumption and the metabolic functionality of gut microbiota.

A rapid phenol toxicity test based on photosynthesis and movement of the freshwater flagellate, Euglena agilis Carter

Energy Technology Data Exchange (ETDEWEB)

Kottuparambil, Sreejith [Institute of Green Environmental Research Center, Incheon National University, Incheon 406 840 (Korea, Republic of); Kim, Youn-Jung [Institute of Green Environmental Research Center, Incheon National University, Incheon 406 840 (Korea, Republic of); Department of Marine Science, Incheon National University, Incheon 406 840 (Korea, Republic of); Green-Pioneer (Ltd.), Incheon National University, Incheon 406 840 (Korea, Republic of); Choi, Hoon; Kim, Mi-Sung; Park, Areum; Park, Jihae [Institute of Green Environmental Research Center, Incheon National University, Incheon 406 840 (Korea, Republic of); Shin, Woongghi [Department of Biology, Chungnam University, Daejeon 306 764 (Korea, Republic of); Han, Taejun, E-mail: hanalgae@hanmail.net [Institute of Green Environmental Research Center, Incheon National University, Incheon 406 840 (Korea, Republic of); Department of Marine Science, Incheon National University, Incheon 406 840 (Korea, Republic of); Green-Pioneer (Ltd.), Incheon National University, Incheon 406 840 (Korea, Republic of)

2014-10-15

Highlights: • Rapid phenol toxicity tests (1 h) were developed based on Chl a fluorescence and the movement parameters of Euglena agilis. • Phenol significantly reduced F{sub v}/F{sub m} of PS II and rETRmax with EC50 values of 8.94 and 4.67 mM, respectively. • Among the movement parameters tested, velocity was the most sensitive biomarker with an EC50 of 3.17 mM. • The EC50 values for F{sub v}/F{sub m}, motility, and velocity appear to overlap the environmental permissible levels of phenol. - Abstract: Phenol, a monosubstituted aromatic hydrocarbon with various commercial uses, is a major organic constituent in industrial wastewaters. The ecotoxic action of phenol for aquatic environment is well known. In this study, rapid phenol toxicity tests (1 h) were developed based on chlorophyll a (Chl a) fluorescence and the movement parameters of the freshwater flagellate, Euglena agilis Carter. Phenol significantly reduced the maximum quantum yield (F{sub v}/F{sub m}) of photosystem II (PS II) and the maximum photosynthetic electron transport rate (rETR{sub max}) with median effective concentration (EC{sub 50}) values of 8.94 and 4.67 mM, respectively. Phenol reduced the motility and triggered change in the swimming velocity of the test organism. Among the parameters tested, velocity was the most sensitive biomarker with an EC{sub 50} of 3.17 mM. The EC{sub 50} values for F{sub v}/F{sub m}, motility, and velocity appear to overlap the permitted levels of phenol. In conclusion, the photosynthesis and movement of E. agilis can be fast and sensitive risk assessment parameters for the evaluation of phenol toxicity in municipal and industrial effluents.

Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells.

Science.gov (United States)

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

2017-01-11

This study evaluates the antiproliferative and antigenotoxic actions of powdered red wine pomace seasonings (Sk-S, seedless; W-S, whole; Sd-S, seeds). In vitro gastrointestinal digested and colonic fermented fractions of the seasonings were used as cell treatments. Phenolic acids from Sk-S showed the highest bioaccessibility in the small intestine, whereas polyphenols contained in Sd-S might be the most fermentable in the colon. Dietary fiber from Sk-S was the best substrate for short chain fatty acids production by gut microbiota. Colon cancerous (HT-29) cell viability was inhibited by 50% (IC 50 values) at treatment concentrations ranging from 845 (Sk-S) to 1085 (Sd-S) μg/mL prior digestion, but all digested fractions exhibited similar antiproliferative activities (mean IC 50 = 814 μg/mL). Oxidative DNA damage in cells was also attenuated by the treatments (200 μg/mL, 24 h preincubation), with all colonic fermented fractions displaying similar genoprotective action. These results suggest the potential of red wine pomace seasonings as chemopreventive agents in colorectal cancer.

Efficient Enzyme-Free Biomimetic Sensors for Natural Phenol Detection

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Luane Ferreira Garcia

2016-08-01

Full Text Available The development of sensors and biosensors based on copper enzymes and/or copper oxides for phenol sensing is disclosed in this work. The electrochemical properties were studied by cyclic and differential pulse voltammetry using standard solutions of potassium ferrocyanide, phosphate/acetate buffers and representative natural phenols in a wide pH range (3.0 to 9.0. Among the natural phenols herein investigated, the highest sensitivity was observed for rutin, a powerful antioxidant widespread in functional foods and ubiquitous in the plant kingdom. The calibration curve for rutin performed at optimum pH (7.0 was linear in a broad concentration range, 1 to 120 µM (r = 0.99, showing detection limits of 0.4 µM. The optimized biomimetic sensor was also applied in total phenol determination in natural samples, exhibiting higher stability and sensitivity as well as distinct selectivity for antioxidant compounds.

Efficient Enzyme-Free Biomimetic Sensors for Natural Phenol Detection.

Science.gov (United States)

Ferreira Garcia, Luane; Ribeiro Souza, Aparecido; Sanz Lobón, Germán; Dos Santos, Wallans Torres Pio; Alecrim, Morgana Fernandes; Fontes Santiago, Mariângela; de Sotomayor, Rafael Luque Álvarez; de Souza Gil, Eric

2016-08-13

The development of sensors and biosensors based on copper enzymes and/or copper oxides for phenol sensing is disclosed in this work. The electrochemical properties were studied by cyclic and differential pulse voltammetry using standard solutions of potassium ferrocyanide, phosphate/acetate buffers and representative natural phenols in a wide pH range (3.0 to 9.0). Among the natural phenols herein investigated, the highest sensitivity was observed for rutin, a powerful antioxidant widespread in functional foods and ubiquitous in the plant kingdom. The calibration curve for rutin performed at optimum pH (7.0) was linear in a broad concentration range, 1 to 120 µM (r = 0.99), showing detection limits of 0.4 µM. The optimized biomimetic sensor was also applied in total phenol determination in natural samples, exhibiting higher stability and sensitivity as well as distinct selectivity for antioxidant compounds.

Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.

Science.gov (United States)

Avizcuri-Inac, José-Miguel; Gonzalo-Diago, Ana; Sanz-Asensio, Jesús; Martínez-Soria, María-Teresa; López-Alonso, Miguel; Dizy-Soto, Marta; Echávarri-Granado, José-Federico; Vaquero-Fernández, Luis; Fernández-Zurbano, Purificación

2013-02-06

The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache wines produced from treated vines in La Rioja (Spain). ProCa was applied at preblooming and CT was carried out at veraison in two consecutive years. Different physicochemical parameters and analyses of phenolic compounds were carried out in control, CT and ProCa grapes and wines and wine sensory was performed. Thinning treatments decreased crop yield, besides ProCa application reduced berry size, and berry weight. Color and phenolic composition of Grenache and Tempranillo wines in general were affected by thinning treatments, with an increase in anthocyanin, flavanol and flavonol concentrations. In sensory analysis, wines obtained from thinned vines presented higher values for several aromatic (e.g., white and yellow fruits, fresh flowers) and taste attributes (i.e., astringency, bitternes, persistence). CT and ProCa treatments resulted in an improvement in wine quality. In general, similar results in phenolic composition, sensory properties and quality of wines were obtained by manual and chemical cluster thinning. ProCa as a growth regulator may be an option for a quality vitiviniculture.

Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge.

Science.gov (United States)

Gabaza, Molly; Shumoy, Habtu; Muchuweti, Maud; Vandamme, Peter; Raes, Katleen

2016-10-12

The aim of this study was to evaluate the soluble and bound phenolic content of finger millet and the impact of process induced changes on phenolic profiles of their sour porridge. Finger millet porridge and intermediate products were collected from four groups of households in the Hwedza communal area, Zimbabwe, after which soluble and bound phenolic compounds (PC) including condensed tannins (CT) were quantified. Bound PC and CT contributed 95% of the total PC and CT. The CT were only detected in the red varieties. Major individual PC identified were catechin occurring in the soluble fraction only, while ferulic, sinapic, and salicylic acid were mainly present in the bound fraction. Fermentation and cooking caused a more than 2-fold increase in soluble PC, CT, and individual PC. Improved traditional processing techniques optimized for improved bioavailability and health benefits of phenolics are highly relevant for the low income populations.

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.

Simultaneous Removal of Hg(II and Phenol Using Functionalized Activated Carbon Derived from Areca Nut Waste

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Lalhmunsiama

2017-07-01

Full Text Available Areca nut waste was utilized to obtain high surface area activated carbon (AC, and it was further functionalized with succinic anhydride under microwave irradiation. The surface morphology and surface functional groups of the materials were discussed with the help of scanning electron microscope(SEM images and fourier transform infra-red (FT-IR analysis. The specific surface area of the AC and functionalized-AC was obtained by the Brunauer-Emmett-Teller (BET method, and found to be 367.303 and 308.032 m2/g, respectively. Batch experiments showed that higher pH favoured the removal of Hg(II, whereas the phenol removal was slightly affected by the changes in the solution pH. The kinetic data followed pseudo-first order kinetic model, and intra-particle diffusion played a significant role in the removal of both pollutants. The maximum sorption capacity of Hg(II and phenol were evaluated using Langmuir adsorption isotherms, and found to be 11.23 and 5.37 mg/g, respectively. The removal of Hg(II was significantly suppressed in the presence of chloride ions due to the formation of a HgCl2 species. The phenol was specifically adsorbed, forming the donor–acceptor complexes or π–π electron interactions at the surface of the solid. Further, a fixed-bed column study was conducted for both Hg(II and phenol. The loading capacity of the column was estimated using the nonlinear Thomas equation, and found to be 2.49 and 2.70 mg/g, respectively. Therefore, the study showed that functionalized AC obtained from areca nut waste could be employed as a sustainable adsorbent for the simultaneous removal of Hg(II and phenol from polluted water.

Effect of solvent on the extraction of phenolic compounds and antioxidant capacity of hazelnut kernel.

Science.gov (United States)

Fanali, Chiara; Tripodo, Giusy; Russo, Marina; Della Posta, Susanna; Pasqualetti, Valentina; De Gara, Laura

2018-03-22

Hazelnut kernel phenolic compounds were recovered applying two different extraction approaches, namely ultrasound-assisted solid/liquid extraction (UA-SLE) and solid-phase extraction (SPE). Different solvents were tested evaluating total phenolic compounds and total flavonoids contents together to antioxidant activity. The optimum extraction conditions, in terms of the highest value of total phenolic compounds extracted together to other parameters like simplicity and cost were selected for method validation and individual phenolic compounds analysis. The UA-SLE protocol performed using 0.1 g of defatted sample and 15 mL of extraction solvent (1 mL methanol/1 mL water/8 mL methanol 0.1% formic acid/5 mL acetonitrile) was selected. The analysis of hazelnut kernel individual phenolic compounds was obtained by HPLC coupled with DAD and MS detections. Quantitative analysis was performed using a mixture of six phenolic compounds belonging to phenolic classes' representative of hazelnut. Then, the method was fully validated and the resulting RSD% values for retention time repeatability were below 1%. A good linearity was obtained giving R 2 no lower than 0.997.The accuracy of the extraction method was also assessed. Finally, the method was applied to the analysis of phenolic compounds in three different hazelnut kernel varieties observing a similar qualitative profile with differences in the quantity of detected compounds. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Power output and force-velocity relationship of red and white muscle fibres from the Pacific blue marlin (Makaira nigricans).

Science.gov (United States)

Johnston, I A; Salamonski, J

1984-07-01

Single white fibres and small bundles (two to three) of red fibres were isolated from the trunk muscle of Pacific Blue Marlin (50-121 kg body weight). Fibres were chemically skinned with 1% Brij. Maximum Ca2+-activated force production (Po) was 57 kN m-2 for red fibres and 176 kN m-2 for white fibres at 25 degrees C. The force-velocity (P-V) characteristics of these fibres were determined at 15 and 25 degrees C. Points below 0.6 Po on the P-V curve could be fitted to a linear form of Hill's equation. The degree of curvature of the P-V curve was similar at 15 and 25 degrees C (Hill's constant a/Po = 0.24 and 0.12 for red and white fibres respectively). Extrapolated maximum contraction velocities (Vmax) were 2.5 muscle lengths s-1 (Lo S-1) (red fibres) and 5.3 Lo S-1 (white fibres) at 25 degrees C. Q10(15-25 degrees C) values for Vmax were 1.4 and 1.3 for red and white fibres respectively. Maximum power output had a similar low temperature dependence and amounted to 13 W kg-1 for red and 57 W kg-1 for white muscle at 25 degrees C. The results are briefly discussed in relation to the locomotion and ecology of marlin.

18 CFR 284.121 - Applicability.

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2010-04-01

... 18 Conservation of Power and Water Resources 1 2010-04-01 2010-04-01 false Applicability. 284.121 Section 284.121 Conservation of Power and Water Resources FEDERAL ENERGY REGULATORY COMMISSION, DEPARTMENT... Certain Transportation by Intrastate Pipelines § 284.121 Applicability. This subpart implements section...

A modified method for the in vivo labeling of red blood cells with /sup 99m/Tc: concise communication

International Nuclear Information System (INIS)

Callahan, R.J.; Froelich, J.W.; McKusick, K.A.; Leppo, J.; Strauss, H.W.

1982-01-01

The rate of incorporation of /sup 99m/Tc into red blood cells pretinned in vivo was measured by collecting blood samples in stannous DTPA solution, which served as a competing ligand for /sup 99m/Tc. This collection technique permitted a measurement of high-affinity red-cell labeling efficiency at the instant of sampling. At 0.5 min after injection only 62% of technetium is tightly bound to the red cell; this rises to 94.5% at 10 min. Based on the graded labeling of the red cells, the in vivo labeling procedure was modified by isolating pertechnetate and red blood cells tinned in vivo in a syringe during the first 10 min of labeling. The pertechnetate is thus prevented from distributing to extravascular compartments, and 90% of the injected /sup 99m/Tc is firmly bound to red blood cells at the time of injection. In a series of 23 patients, seven were tested with the in vivo method and seven with the modified in vivo method, and nine patients were tested with each method on separate occasions. A decrease in gastric activity and improved image quality were found with the modified method compared with the standard method of in vivo red-cell labeling

Phenolic acid composition and antioxidant properties of Malaysian honeys.

Science.gov (United States)

Khalil, M I; Alam, N; Moniruzzaman, M; Sulaiman, S A; Gan, S H

2011-08-01

The phenolic acid and flavonoid contents of Malaysian Tualang, Gelam, and Borneo tropical honeys were compared to those of Manuka honey. Ferric reducing/antioxidant power assay (FRAP) and the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical-scavenging activities were also quantified. All honey extracts exhibited high phenolic contents (15.21 ± 0.51- 42.23 ± 0.64 mg/kg), flavonoid contents (11.52 ± 0.27- 25.31 ± 0.37 mg/kg), FRAP values (892.15 ± 4.97- 363.38 ± 10.57 μM Fe[II]/kg), and high IC₅₀ of DPPH radical-scavenging activities (5.24 ± 0.40- 17.51 ± 0.51 mg/mL). Total of 6 phenolic acids (gallic, syringic, benzoic, trans-cinnamic, p-coumaric, and caffeic acids) and 5 flavonoids (catechin, kaempferol, naringenin, luteolin, and apigenin) were identified. Among the Malaysian honey samples, Tualang honey had the highest contents of phenolics, and flavonoids, and DPPH radical-scavenging activities. We conclude that among Malaysian honey samples, Tualang honey is the richest in phenolic acids, and flavonoid compounds, which have strong free radical-scavenging activities. © 2011 Institute of Food Technologists®

Phenols removal by immobilized tyrosinase reactor in on-line high performance liquid chromatography

Energy Technology Data Exchange (ETDEWEB)

Girelli, Anna Maria [Dipartimento di Chimica, Universita degli Studi di Roma ' La Sapienza' , P.le Aldo Moro 5, 00185 Rome (Italy)]. E-mail: annamaria.girelli@uniroma1.it; Mattei, Enrico [Dipartimento di Chimica, Universita degli Studi di Roma ' La Sapienza' , P.le Aldo Moro 5, 00185 Rome (Italy); Messina, Antonella [Dipartimento di Chimica, Universita degli Studi di Roma ' La Sapienza' , P.le Aldo Moro 5, 00185 Rome (Italy)

2006-11-24

The development of an immobilized enzyme reactor (IMER) based on tyrosinase immobilized on aminopropyl-controlled pore glass (AP-CPG) for the removal of phenols from model aqueous solutions was reported. To elucidate the influence of the substrate nature, the apparent (V{sup '}{sub max}, K{sup '}{sub m}) and the inherent (V{sub max}, K{sub m}) Michaelis-Menten constants were determined by Lineweaver-Burk method and the external diffusional contributions on measured enzyme activities were removed by a graphical method. The dephenolization process was realized by recycling the phenol solutions through the bioreactor connected to a chitosan trap in order to remove the colored quinone-type products of the tyrosinase reactions. The results indicated that a complete removal of phenol derivatives in the range of 150-300min, with the exception of 60% removal for phenol reached in 400min, was obtained. The observed sequence: cresol>4-methylcathecol>catechol>4-Cl-phenol-bar phenol was in accordance to the V{sup '}{sub max}/K{sup '}{sub m} values.

Enhanced effect of suction-cavitation on the ozonation of phenol

International Nuclear Information System (INIS)

Wu Zhilin; Franke, Marcus; Ondruschka, Bernd; Zhang, Yongchun; Ren Yanze; Braeutigam, Patrick; Wang, Weimin

2011-01-01

800 mL of 1.0 mM phenol-containing aqueous solution was circulated at 20 ° C for 30 min in a suction-reactor, while 3.2 mg min -1 ozone was introduced into the solution under the suction orifice. The removal rates of phenol vary polynomially with the orifice diameter as well as the suction pressure. The rate constant for the zero-order kinetics achieves the highest value at -0.070 MPa by using 5 mm orifice. Although the suction-cavitation alone cannot remove phenol in 30 min, it can considerably enhance the ozonation of phenol. The rate constants for the zero-order kinetics by the simple ozonation and the combined method are 0.018 and 0.028 min -1 , respectively. Furthermore, no ozone was observed in the tail gas during the first 15 min for the ozonation in the suction reactor, and then the concentration of unreacted ozone slowly increased, indicating that the utilization rate of ozone is significantly improved by the suction-cavitation. The increasing input concentration of ozone obviously accelerates the ozonation of phenol, but the total required quantities of ozone are very close by various ozone input concentrations to reach the same degradation rate, indicating the ozonation assisted by the suction-cavitation can be considered as a quantitative reaction.

9 CFR 121.1 - Definitions.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Definitions. 121.1 Section 121.1... AGENTS AND TOXINS § 121.1 Definitions. Administrator. The Administrator, Animal and Plant Health... of material from humans, animals, plants, or the environment, or isolates or cultures from such...

EVALUATION OF THE LEAVE AND BUD DECOCTIONS PINUS HALEPENSIS MILL EFFECTS ON THE INDUCED-PHENOL RENAL TOXICITY IN WISTAR RATS

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A. Berroukche

2015-07-01

Full Text Available Pinus halepensis M. (Pinaceae has done object many indications in traditional medicine. Several studies have demonstrated a protective activity of essential oils extracted from various plant species against renal toxicity induced by chemicals in the animal model. The objective of this study is to assess the anti toxic effects of decocted leaves and buds of Pinus halepensis M. on Wistar rats initially exposed to phenol C6H5OH (180 mg / kg body weight. The results of laboratory analyzes of biochemical parameters revealed that decocted leaves and buds (250 mg / kg body weight have shown a highly significant antitoxic activity (p < 0,001. The protective effect of decocted leaves and buds were respectively expressed by a decrease in serum concentrations of biochemical markers urea ( 0,32 and 0,28 g/l and creatinine ( 121 & 13,8 g / l and electrolyte Calcium ( 89,8 & 109,5 g / l , Potassium ( 7 & 6,6 g / l and Sodium ( 130,5 & 129,6 g / l .

Excitation functions of 120Te(d,xn)121,120m,gI reactions from threshold up to 13.5 MeV: comparative studies on the production of 120gI

International Nuclear Information System (INIS)

Hohn, A.; Coenen, H.H.; Qaim, S.M.

2000-01-01

Excitation functions of the nuclear reactions 120 Te(d,xn) 121,120m,g I were measured for the first time from their respective thresholds up to 13.5 MeV. Thin samples prepared by electrolytic deposition of 99.0% enriched 120 Te on Ti-backing were used. Integral yields of 121,120m,g I were calculated from the measured cross section data. A comparison of the 122 Te(p,3n)-, 120 Te(p,n)- and 120 Te(d,2n)-processes for the production of 120g I is given. The 120 Te(d,2n)-process is unsuitable for production purposes since the yield of 120g I is very low and the level of 121 I impurity very high. The choice lies either on the 122 Te(p,3n)- or the 120 Te(p,n)-reaction and is governed by the available proton energy and the financial resources for procuring the enriched target material

39 CFR 121.2 - Periodicals.

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2010-07-01

... 39 Postal Service 1 2010-07-01 2010-07-01 false Periodicals. 121.2 Section 121.2 Postal Service UNITED STATES POSTAL SERVICE POST OFFICE SERVICES [DOMESTIC MAIL] SERVICE STANDARDS FOR MARKET-DOMINANT MAIL PRODUCTS § 121.2 Periodicals. (a) End-to-End. (1) For all SCF turnaround Periodicals properly...

24 CFR 886.121 - Marketing.

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2010-04-01

... 24 Housing and Urban Development 4 2010-04-01 2010-04-01 false Marketing. 886.121 Section 886.121... Projects With HUD-Insured and HUD-Held Mortgages § 886.121 Marketing. (a) Marketing of units and selection... Housing Marketing Plan, if required, and with all regulations relating to fair housing advertising...

40 CFR 49.121 - Introduction.

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2010-07-01

... 40 Protection of Environment 1 2010-07-01 2010-07-01 false Introduction. 49.121 Section 49.121 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY GRANTS AND OTHER FEDERAL ASSISTANCE TRIBAL CLEAN... Indian Reservations in Epa Region 10 § 49.121 Introduction. (a) What is the purpose of the “General Rules...

14 CFR 121.605 - Airplane equipment.

Science.gov (United States)

2010-01-01

... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Airplane equipment. 121.605 Section 121.605..., FLAG, AND SUPPLEMENTAL OPERATIONS Dispatching and Flight Release Rules § 121.605 Airplane equipment. No person may dispatch or release an airplane unless it is airworthy and is equipped as prescribed in § 121...

The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.

Science.gov (United States)

Liu, Yue; Zhang, Bo; He, Fei; Duan, Chang-Qing; Shi, Ying

2016-07-01

In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan-3-ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential. © 2016 Institute of Food Technologists®

Sorption of a phenols mixture in aqueous solution with activated carbon

International Nuclear Information System (INIS)

Mejia M, D.

2004-01-01

out with aqueous solutions of phenol and 4-chloro phenol mixed in a molar ratio 1:1 to concentrations from 0.015 M up to 0.10 M. The maximum removal capacity for the phenol and for the 4-chloro phenol it was in all the cases approximately 4 m moles/gr respectively. Also one observes in all the cases that in lower concentrations the 4-chloro phenol is adsorbed in a relation 1.2 times greater than the phenol. However in higher concentrations there are removed approximately in the same proportion. (Author)

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.

Isolation and identification of phenolic antioxidants in black rice bran.

Science.gov (United States)

Jun, Hyun-Il; Shin, Jae-Wook; Song, Geun-Seoup; Kim, Young-Soo

2015-02-01

Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH-20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC50 values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R(2) ) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC-ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant. © 2015 Institute of Food Technologists®

9 CFR 121.11 - Security.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Security. 121.11 Section 121.11... AGENTS AND TOXINS § 121.11 Security. (a) An individual or entity required to register under this part must develop and implement a written security plan. The security plan must be sufficient to safeguard...

15 CFR 12.1 - Introduction.

Science.gov (United States)

2010-01-01

... 15 Commerce and Foreign Trade 1 2010-01-01 2010-01-01 false Introduction. 12.1 Section 12.1 Commerce and Foreign Trade Office of the Secretary of Commerce FAIR PACKAGING AND LABELING § 12.1 Introduction. (a) These procedures apply to the discharge of the responsibility given to the Secretary of...

PHYTOCHEMICAL STUDY OF A TINCTORIAL PLANT OF BENIN TRADITIONAL PHARMACOPOEIA: THE RED SORGHUM (Sorghum caudatum OF BENIN

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PASCAL D. C. AGBANGNAN

2012-06-01

Full Text Available The full phytochemical screening of red sorghum from Benin (Sorghum caudatum achieved in this work reveals the presence of leucoanthocyanins, flavonoides, free quinones, combined anthracene derivatives, sterols and terpenes in higher concentration in the leaf sheath and marrow of stem than in the seed. Catechin tannin content is 11.4% in the leaf sheath (slightly higher than that of red wine, 5.8% in the marrow and 2.8% in the seed. Gallic tannins, saponins and the mucilage present in the leaf sheath and marrow, are virtually absent in the seed. Marrow and leaf sheath extracts (1 g/50 mL showed a concentration of anthocyanins (147 mg/L and 213.5 mg/L similar to that of rosy wine and red wine with short maceration. The grain of sorghum is four times, respectively two times less rich in phenolic compounds than the leaf sheath and the marrow of stem.

Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

OpenAIRE

Pedro Aredes Aredes-Fernández; María Cristina Manca de Nadra; María José Rodríguez-Vaquero

2013-01-01

The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wine...

Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate.

Science.gov (United States)

Rababah, Taha M; Banat, Fawzi; Rababah, Anfal; Ereifej, Khalil; Yang, Wade

2010-09-01

The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated. Total phenolic and anthocyanin extracts were examined according to Folin-Ciocalteu assay and Rabino and Mancinelli method, respectively. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. Plant samples were evaluated for their antioxidant chemical activity by 2, 2-diphenyl-1-picrylhydrazl assay, to determine their potential as a source of natural antioxidant. Results showed that all tested plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (60 °C) of sour pomegranate peel contained the highest phenolic extract (4952.4 mg/100 g of dry weight). Terebinth green seed had the lowest phenolic extract (599.4 mg/100 g of dry weight). Anthocyanins ranged between 3.5 (terebinth red seed) and 0.2 mg/100 g of dry material (thyme). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin extracts were found. The methanol and 60 °C of extraction conditions found to be the best for extracting phenolic compounds. The distilled water and 60 °C extraction conditions found to be the best for extracting anthocyanin.

A novel preparation technique of red (sparkling wine for protein analysis

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Elisabeth I. Vogt

2016-06-01

Full Text Available Despite their low concentration, proteins can influence several key enological parameters such as foam stability or haze formation in (sparkling wine. Most studies focus on white (sparkling wine since the higher content of phenolic compounds in red wines impairs proteomic research. The aim of the study was the development of a method for the preparation of red (sparkling wine proteins for proteomic analysis. Three methods of sample preparation were assessed on silver stained SDS-PAGE gels and with MALDI-TOF MS. Our new method was highly suitable for the preparation of proteins for the aforementioned applications. The results showed a substantial increase in signal intensity with a simultaneous decrease in background noise. The preparation protocol consists of (i dialysis and freeze drying of the sample, (ii removal of phenolic compounds by water-saturated phenol and (iii protein precipitation by addition of ammonium acetate. Employment of this method followed by SDS-PAGE analysis allowed for silver stained gels with diminished background or streaking and clearly resolved protein bands. Analysis of spectra obtained from samples prepared according to the proposed protocol showed increased intensity and signal-to-noise ratio in MALDI-TOF MS. Furthermore it was demonstrated that this method can be applied to various kinds of grape products.

Inhibition of lignin-derived phenolic compounds to cellulase.

Science.gov (United States)

Qin, Lei; Li, Wen-Chao; Liu, Li; Zhu, Jia-Qing; Li, Xia; Li, Bing-Zhi; Yuan, Ying-Jin

2016-01-01

Lignin-derived phenolic compounds are universal in the hydrolysate of pretreated lignocellulosic biomass. The phenolics reduce the efficiency of enzymatic hydrolysis and increase the cost of ethanol production. We investigated inhibition of phenolics on cellulase during enzymatic hydrolysis using vanillin as one of the typical lignin-derived phenolics and Avicel as cellulose substrate. As vanillin concentration increased from 0 to 10 mg/mL, cellulose conversion after 72-h enzymatic hydrolysis decreased from 53 to 26 %. Enzyme deactivation and precipitation were detected with the vanillin addition. The enzyme concentration and activity consecutively decreased during hydrolysis, but the inhibition degree, expressed as the ratio of the cellulose conversion without vanillin to the conversion with vanillin (A 0 /A), was almost independent on hydrolysis time. Inhibition can be mitigated by increasing cellulose loading or cellulase concentration. The inhibition degree showed linear relationship with the vanillin concentration and exponential relationship with the cellulose loading and the cellulase concentration. The addition of calcium chloride, BSA, and Tween 80 did not release the inhibition of vanillin significantly. pH and temperature for hydrolysis also showed no significant impact on inhibition degree. The presence of hydroxyl group, carbonyl group, and methoxy group in phenolics affected the inhibition degree. Besides phenolics concentration, other factors such as cellulose loading, enzyme concentration, and phenolic structure also affect the inhibition of cellulose conversion. Lignin-blocking agents have little effect on the inhibition effect of soluble phenolics, indicating that the inhibition mechanism of phenolics to enzyme is likely different from insoluble lignin. The inhibition of soluble phenolics can hardly be entirely removed by increasing enzyme concentration or adding blocking proteins due to the dispersity and multiple binding sites of phenolics

Development of an analytical method for separation of phenolic acids by ultra-performance convergence chromatography (UPC2) using a column packed with a sub-2-μm particle.

Science.gov (United States)

Jiang, Hai; Yang, Liu; Xing, Xudong; Yan, Meiling; Guo, Xinyue; Yang, Bingyou; Wang, Qiu-Hong; Kuang, Hai-Xue

2018-05-10

Phenolic acids are important active components of certain Traditional Chinese Medicines (TCM) and have a wide range of biological effects. Separation and purification of phenolic acids remains challenging due to difficulties with quality control using existing chromatographic methods The purpose of this study was to compare the effects of different chromatographic columns and conditions for the separation of phenolic acids. The BEH column was determined to be optimal, providing efficient separation in the shortest time (17.00 min) using gradient elution with carbon dioxide as the mobile phase, methanol/acetonitrile (70:30, v/v) with 1% TFA as the modifier, and a flow rate of 0.8 mL/min. Good peak shapes were obtained, and the peak asymmetry values were close to 1.00 for all phenolic acids. The resolution was more than 2.83 for all separated peaks. The developed method was subsequently applied to the determination of phenolic acids in Xanthii Fructus. These results are beneficial for quality control and standardization of herbal drugs using UPC 2 , providing an efficient, rapid and environmentally friendly scientific basis for future analysis of phenolic acids. Copyright © 2018. Published by Elsevier B.V.

Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana

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Carlo I. G. Tuberoso

2016-01-01

Full Text Available Extra virgin olive oils (EVOOs from the fruits of Italian autochthonous varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana were investigated to promote their quality aspects. All the analyzed EVOOs showed low values of acidity (≤0.45% and of peroxide value (≤6.22 mEq O2/kg. There were no relevant differences in fatty acids and triacylglycerols composition among the four EVOOs. Tocopherols determined by HPLC-FL revealed that Bosana oil was characterized by the highest α-tocopherol level (213.3 ± 55.4 mg/kg. Chlorophylls, carotenoids, and total phenol (TP contents as well as antioxidant activity (FRAP, DPPH∙, and ABTS∙+ assays of the oils hydrophilic fractions (HFs were assessed by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed: Bosana oil HF activity was the most pronounced (1.17 ± 0.37 mmol TEAC/kg and it contained the highest TPs amount (335.20 ± 121.34 mg/kg. HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids, dominating in Bosana oil, such as decarboxymethyl ligstroside aglycone (p-HPEA-EDA, 35.8 ± 19.9 mg/kg and oleuropein aglycone (3,4-HPEA-EA up to 84.7 mg/kg. In summary, all the four varieties showed good characteristics for the use as quality EVOO.

Potential application of hemoglobin as an alternative to peroxidase in a phenol biosensor

International Nuclear Information System (INIS)

Kafi, A.K.M.; Lee, Dong-Yun; Park, Sang-Hyun; Kwon, Young-Soo

2008-01-01

This work describes a new amperometric biosensor for detecting phenolic compounds. The sensor was designed by immobilizing Hemoglobin (Hb) in a sol-gel matrix onto a carbon electrode. Using the peroxidase activity of Hb, the phenolic compound can be reduced in the presence of H 2 O 2 . The biosensor's performance in phenolic compound detection was based on mediated electron transfer by Hb. The direct electron transfer of Hb can be avoided by use of the sol-gel matrix. The proposed biosensor presents a very sensitive response for phenolic compounds at an applied potential of 0.0 mV vs. Ag/AgCl. The parameters of the fabrication process for the electrode were optimized. Experimental conditions influencing the biosensor performance, such as pH and potential, were investigated and assessed. Various types of phenolic compounds were detected. Among them, using the optimized conditions, a linearity for the detection of the phenol was observed from 5 μM to 50 μM. Biosensor response levels after 30 days were at more than 80% of their initial response readings level. The response time of the biosensor was about 10 s

Anaerobic biogranulation in a hybrid reactor treating phenolic waste

International Nuclear Information System (INIS)

Ramakrishnan, Anushyaa; Gupta, S.K.

2006-01-01

Granulation was examined in four similar anaerobic hybrid reactors 15.5 L volume (with an effective volume of 13.5 L) during the treatment of synthetic coal wastewater at the mesophilic temperature of 27 ± 5 deg. C. The hybrid reactors are a combination of UASB unit at the lower part and an anaerobic filter at the upper end. Synthetic wastewater with an average chemical oxygen demand (COD) of 2240 mg/L, phenolics concentration of 752 mg/L and a mixture of volatile fatty acids was fed to three hybrid reactors. The fourth reactor, control system, was fed with a wastewater containing sodium acetate and mineral nutrients. Coal waste water contained phenol (490 mg/L); m-, o-, p-cresols (123.0, 58.6, 42 mg/L); 2,4-, 2,5-, 3,4- and 3,5-dimethyl phenols (6.3, 6.3, 4.4 and 21.3 mg/L) as major phenolic compounds. A mixture of anaerobic digester sludge and partially granulated sludge (3:1) were used as seed materials for the start up of the reactors. Granules were observed after 45 days of operation of the systems. The granules ranged from 0.4 to 1.2 mm in diameter with good settling characteristics with an SVI of 12 mL/g SS. After granulation, the hybrid reactor performed steadily with phenolics and COD removal efficiencies of 93% and 88%, respectively at volumetric loading rate of 2.24 g COD/L d and hydraulic retention time of 24 h. The removal efficiencies for phenol and m/p-cresols reached 92% and 93% (corresponding to 450.8 and 153 mg/L), while o-cresol was degraded to 88% (corresponding to 51.04 mg/L). Dimethyl phenols could be removed completely at all the organic loadings and did not contribute much to the residual organics. Biodegradation of o-cresol was obtained in the hybrid-UASB reactors

Fining of red wines: effects on their analytical and sensory parameters

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Asimenia Karamanidou

2011-03-01

Significance and impact of the study: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.

Non-thermal Production of Natural betalain Colorant Concentrate from Red Beet Extract by Using the Osmotic Distillation

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Nazanin Amirasgari

2016-04-01

Full Text Available Background and Objectives: Red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. Materials and Methods: In this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase the efficiency of the concentration process. Also changes in some physicochemical properties such as betacyanins and betaxanthins contents, total phenolic compounds and antioxidant activity of red beet juice were evaluated by both the membrane and thermal concentration methods. Results: The results showed that the best concentration efficiency was obtained after pretreatment of the fresh juice with centrifugation at 1699 G for 17 min. Evaluation of the effect of both the membrane and thermal concentration processes on the physicochemical properties of juice showed that the membrane method did not change betacyanin and betaxanthin contents, total phenolic compounds, and antioxidant activity of the red beet extract. However, these properties decreased with the thermal concentration method by 26, 15, 11 and 13%, respectively. Conclusions: According to the results, osmotic distillation can produce red beet concentrate with more nutritional value than the concentrate produced with thermal method. Keywords: Membrane, Natural betalain colorant, Osmotic distillation, Red beet

Supercritical fluid extraction of phenolic compounds and antioxidants from grape (Vitis labrusca B.) seeds.

Science.gov (United States)

Ghafoor, Kashif; Al-Juhaimi, Fahad Y; Choi, Yong Hee

2012-12-01

Supercritical fluid extraction (SFE) technique was applied and optimized for temperature, CO₂ pressure and ethanol (modifier) concentration using orthogonal array design and response surface methodology for the extract yield, total phenols and antioxidants from grape (Vitis labrusca B.) seeds. Effects of extraction temperature and pressure were found to be significant for all these response variables in SFE process. Optimum SFE conditions (44 ~ 46 °C temperature and 153 ~ 161 bar CO₂ pressure) along with ethanol (extract yield (12.09 %), total phenols (2.41 mg GAE/ml) and antioxidants (7.08 mg AAE/ml), were used to obtain extracts from grape seeds. The predicted values matched well with the experimental values (12.32 % extract yield, 2.45 mg GAE/ml total phenols and 7.08 mg AAE/ml antioxidants) obtained at optimum SFE conditions. The antiradical assay showed that SFE extracts of grape seeds can scavenge more than 85 % of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The grape seeds extracts were also analyzed for hydroxybenzoic acids which included gallic acid (1.21 ~ 3.84 μg/ml), protocatechuic acid (3.57 ~ 11.78 μg/ml) and p-hydroxybenzoic acid (206.72 ~ 688.18 μg/ml).

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.

Science.gov (United States)

Toaldo, Isabela Maia; Cruz, Fernanda Alves; Alves, Tatiana de Lima; de Gois, Jefferson Santos; Borges, Daniel L G; Cunha, Heloisa Pamplona; da Silva, Edson Luiz; Bordignon-Luiz, Marilde T

2015-04-15

Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system. Copyright © 2014 Elsevier Ltd. All rights reserved.

Toxicity of Phenol and Salt on the Phenol-Degrading Pseudomonas aeruginosa Bacterium

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Samaei

2016-08-01

Full Text Available Background Phenolic compounds, phenol and phenol derivatives are environmental contaminants in some industrial effluents. Entrance of such substances into the environment causes severe environmental pollution, especially pollution of water resources. Biological treatment is a method that uses the potential of microorganisms to clean up contaminated environments. Among microorganisms, bacteria play an important role in treating wastewater contaminated with phenol. Objectives This study aimed to examine the effects of Pseudomonas aeruginosa on degradation of phenol in wastewater contaminated with this pollutant. Methods In this method, the growth rate of P. aeruginosa bacteria was investigated using different concentrations of salt and phenol. This is an experimental study conducted as a pilot in a batch reactor with different concentrations of phenol (25, 50, 100, 150, 300 and 600 mg L-1 and salt (0%, 0.5%, 1%, 2.5% and 5% during 9, 12 and 15 hours. During three days, from 5 experimental and 3 control samples, 18 samples were taken a day forming a sample size of 54 samples for each phenol concentration. Given the number of phenol concentrations (n = 6, a total of 324 samples were analyzed using a spectrophotometer at a wavelength of 600 nm. Results The phenol concentration of 600 mg L-1 was toxic for P. aeruginosa. However, at a certain concentration, it acts as a carbon source for P. aeruginosa. During investigations, it was found that increasing the concentration of phenol increases the rate of bacteria growth. The highest bacteria growth rate occurred was at the salt concentration of zero and phenol concentration of 600 mg L-1. Conclusions The findings of the current study indicate that at high concentrations of salt, the growth of bacteria reduces so that it stops at a concentration of 50 mg L-1 (5%. Thus, the bacterium is halotolerant or halophilic. With an increase in phenol concentration, the growth rate increased. Phenol toxicity appears

Grandstand view of phenolic foam insulation

Energy Technology Data Exchange (ETDEWEB)

1987-03-01

Stadium Insulation Ltd, manufacture pipe sections, tank and vessel insulation products in Lowphen, polyisocyanurate, polyurethane foams and expanded polystyrene, though for certain specialist applications, cork is still employed in small quantities. Currently the emphasis is very much on Lowphen, the company's range of pipe sections based on phenolic foam. The company's manufacturing and marketing effort reflects the increasing market trend towards the use of insulating material capable of withstanding higher temperatures, and phenolic foam neatly satisfies the demand since it is capable of use at temperatures up to 140/sup 0/C. Moreover, phenolic foam has the lowest K value at 0.02W/m/sup 0/C of any of the currently available range of insulating materials, and while the product is slightly more expensive than alternatives such as polyisocyanurate and polyurethane, its high performance offsets that premium.

Phenolic composition and antioxidant properties of Eryngium maritimum (sea holly

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Ilhem Rjeibi

2017-05-01

Full Text Available Objective: To examine the antioxidant potential of Tunisian Eryngium maritimum (E. maritimum leaf, root and stems extracts, as well as their phenolic compositions. Methods: The antioxidant activity of different extracts was assessed using DPPH free radical and hydrogen peroxide scavenging assays. Phenolic profiles were determined by means of liquid chromatography (HPLC-DAD. Results: All plant parts were a rich source of phenolics. Polyphenols and flavonoids were present in leaf extracts. E. maritimum leaf extracts displayed the strongest H2O2 scavenging activity (IC50 = 76.83 µg/mL and the highest DPPH scavenging activity value (IC50 = 47.87 µg/mL compared to other extracts. Good relationships were observed between antioxidant activities and the total phenolic and flavonoid contents. Nine bioactive compounds were detected in E. maritimum extracts. Conclusions: Our results provided evidence that E. maritimum could be an interesting source of natural antioxidant that can be used to treat divers diseases.

The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

DEFF Research Database (Denmark)

Duthie, GG; Pedersen, M W; PC, Morrice

1998-01-01

wine, malt whisky or unmatured 'new make'spirit. Each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Bloodsamples were obtained from the anticubital vein at intervals up to 4h after consumption of the beverages when a urinesample was also obtained....... RESULTS: Within 30 min of consumption of the wine and whisky, there was a similar andsignificant increase in plasma total phenol content and antioxidant capacity as determined by the ferric reducing capacityof plasma (FRAP). No changes were observed following consumption of 'new make' spirit. CONCLUSIONS......OBJECTIVE: To assess whether consumption of 100 ml of whisky or red wine by healthy male subjects increasedplasma total phenol content and antioxidant capacity. DESIGN: A Latin square arrangement to eliminate ordering effectswhereby, after an overnight fast, nine volunteers consumed 100 ml of red...

In vitro antioxidant and α-amylase inhibition activities of spiced red ...

African Journals Online (AJOL)

Spiced chili paste (green or red), locally known as Datta, is a traditional popular spicy paste consumed in Ethiopia. This study investigated the total phenolic contents (TPC), total flavonoid contents (TFC), in vitro antioxidant, and α-amylase inhibition activities of water, acetone, petroleum ether, methanol, and 80% methanol ...

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.)

Phenolic excipients of insulin formulations induce cell death, pro-inflammatory signaling and MCP-1 release

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Claudia Weber

2015-01-01

Insulin solutions displayed cytotoxic and pro-inflammatory potential caused by phenol or m-cresol. We speculate that during insulin pump therapy phenol and m-cresol might induce cell death and inflammatory reactions at the infusion site in vivo. Inflammation is perpetuated by release of MCP-1 by activated monocytic cells leading to enhanced recruitment of inflammatory cells. To minimize acute skin complications caused by phenol/m-cresol accumulation, a frequent change of infusion sets and rotation of the infusion site is recommended.

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.

99 mTc-sulphur-colloid and heat-denatured 99mTc-labelled red cell scans demonstrating a giant intrapelvic spleen in a girl after splenectomy

International Nuclear Information System (INIS)

Kao, P.F.; Tzen, K.Y.; Tsai, M.F.; Lin, J.N.

2001-01-01

A 17 x 12 x 5-cm giant intrapelvic mass in a 14-year-old girl is reported. This mass developed 6 years after a splenectomy for splenic torsion. The heat-denatured 99 m Tc-labelled red cell scan and 99 m Tc- sulphur-colloid scan confirmed the specific red cell sequestration function and reticuloendothelial activity in the giant intrapelvic spleen. The size and development of the giant intrapelvic spleen are unusual. The usefulness of functional images to diagnosis the nature of the intrapelvic mass is well demonstrated. (orig.)

Phenolic Molding Compounds

Science.gov (United States)

Koizumi, Koji; Charles, Ted; de Keyser, Hendrik

Phenolic Molding Compounds continue to exhibit well balanced properties such as heat resistance, chemical resistance, dimensional stability, and creep resistance. They are widely applied in electrical, appliance, small engine, commutator, and automotive applications. As the focus of the automotive industry is weight reduction for greater fuel efficiency, phenolic molding compounds become appealing alternatives to metals. Current market volumes and trends, formulation components and its impact on properties, and a review of common manufacturing methods are presented. Molding processes as well as unique advanced techniques such as high temperature molding, live sprue, and injection/compression technique provide additional benefits in improving the performance characterisitics of phenolic molding compounds. Of special interest are descriptions of some of the latest innovations in automotive components, such as the phenolic intake manifold and valve block for dual clutch transmissions. The chapter also characterizes the most recent developments in new materials, including long glass phenolic molding compounds and carbon fiber reinforced phenolic molding compounds exhibiting a 10-20-fold increase in Charpy impact strength when compared to short fiber filled materials. The role of fatigue testing and fatigue fracture behavior presents some insight into long-term reliability and durability of glass-filled phenolic molding compounds. A section on new technology outlines the important factors to consider in modeling phenolic parts by finite element analysis and flow simulation.

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.

Science.gov (United States)

Bai, Bianxia; He, Fei; Yang, Lili; Chen, Feng; Reeves, Malcolm J; Li, Jingming

2013-12-15

Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

14 CFR 121.316 - Fuel tanks.

Science.gov (United States)

2010-01-01

... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Fuel tanks. 121.316 Section 121.316 Aeronautics and Space FEDERAL AVIATION ADMINISTRATION, DEPARTMENT OF TRANSPORTATION (CONTINUED) AIR CARRIERS..., FLAG, AND SUPPLEMENTAL OPERATIONS Instrument and Equipment Requirements § 121.316 Fuel tanks. Each...

Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage

Directory of Open Access Journals (Sweden)

Fitri M Manihuruk

2017-04-01

Full Text Available This study aimed to evaluate the effectiveness of red dragon fruit (Hylocereus polyrhizus peel extracts addition on beef sausages. Red dragon fruit peel extracts were obtained by maceration using solvent at pH 5. Phytochemical characteristics, total phenols, antioxidant, and antimicrobial activity of the peel extracts were observed. Antioxidant and antimicrobial activities of the extracts were associated with high phytochemical compounds and total phenols contained in the extracts. Red dragon fruit peel extracts with various percentages (0%, 20%, 30%, and 40% were added on beef sausages, and their physicochemical characteristics, nutrients, antioxidant activity, and microbiological profile were analyzed. The data were analyzed using analysis of variance and Duncan’s multiple range test. Results showed that the addition of red dragon fruit peel extracts significantly reduced texture values, but increased intensity of luminosity, intensity of red color, and intensity of yellow color (P<0.05 beef sausages. It could be concluded that red dragon fruit peel extract containing phytochemical compounds was effective as an antibacterial agent and natural antioxidant. The addition of red dragon fruit peel extracts was effective in increasing the antioxidant activity and decreasing TBARS values. The addition of red dragon fruit peel extract did not affect the reddish colorization of beef sausages, but it was capable of increasing the yellowish colorization on beef sausage.

7 CFR 28.121 - Advance deposits.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Advance deposits. 28.121 Section 28.121 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing..., TESTING, AND STANDARDS Regulations Under the United States Cotton Standards Act Fees and Costs § 28.121...

14 CFR 121.433 - Training required.

Science.gov (United States)

2010-01-01

... procedures set forth in a certificate holder's approved low-altitude windshear flight training program when... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Training required. 121.433 Section 121.433..., FLAG, AND SUPPLEMENTAL OPERATIONS Crewmember Qualifications § 121.433 Training required. (a) Initial...

Seventy-five genetic loci influencing the human red blood cell.

Science.gov (United States)

van der Harst, Pim; Zhang, Weihua; Mateo Leach, Irene; Rendon, Augusto; Verweij, Niek; Sehmi, Joban; Paul, Dirk S; Elling, Ulrich; Allayee, Hooman; Li, Xinzhong; Radhakrishnan, Aparna; Tan, Sian-Tsung; Voss, Katrin; Weichenberger, Christian X; Albers, Cornelis A; Al-Hussani, Abtehale; Asselbergs, Folkert W; Ciullo, Marina; Danjou, Fabrice; Dina, Christian; Esko, Tõnu; Evans, David M; Franke, Lude; Gögele, Martin; Hartiala, Jaana; Hersch, Micha; Holm, Hilma; Hottenga, Jouke-Jan; Kanoni, Stavroula; Kleber, Marcus E; Lagou, Vasiliki; Langenberg, Claudia; Lopez, Lorna M; Lyytikäinen, Leo-Pekka; Melander, Olle; Murgia, Federico; Nolte, Ilja M; O'Reilly, Paul F; Padmanabhan, Sandosh; Parsa, Afshin; Pirastu, Nicola; Porcu, Eleonora; Portas, Laura; Prokopenko, Inga; Ried, Janina S; Shin, So-Youn; Tang, Clara S; Teumer, Alexander; Traglia, Michela; Ulivi, Sheila; Westra, Harm-Jan; Yang, Jian; Zhao, Jing Hua; Anni, Franco; Abdellaoui, Abdel; Attwood, Antony; Balkau, Beverley; Bandinelli, Stefania; Bastardot, François; Benyamin, Beben; Boehm, Bernhard O; Cookson, William O; Das, Debashish; de Bakker, Paul I W; de Boer, Rudolf A; de Geus, Eco J C; de Moor, Marleen H; Dimitriou, Maria; Domingues, Francisco S; Döring, Angela; Engström, Gunnar; Eyjolfsson, Gudmundur Ingi; Ferrucci, Luigi; Fischer, Krista; Galanello, Renzo; Garner, Stephen F; Genser, Bernd; Gibson, Quince D; Girotto, Giorgia; Gudbjartsson, Daniel Fannar; Harris, Sarah E; Hartikainen, Anna-Liisa; Hastie, Claire E; Hedblad, Bo; Illig, Thomas; Jolley, Jennifer; Kähönen, Mika; Kema, Ido P; Kemp, John P; Liang, Liming; Lloyd-Jones, Heather; Loos, Ruth J F; Meacham, Stuart; Medland, Sarah E; Meisinger, Christa; Memari, Yasin; Mihailov, Evelin; Miller, Kathy; Moffatt, Miriam F; Nauck, Matthias; Novatchkova, Maria; Nutile, Teresa; Olafsson, Isleifur; Onundarson, Pall T; Parracciani, Debora; Penninx, Brenda W; Perseu, Lucia; Piga, Antonio; Pistis, Giorgio; Pouta, Anneli; Puc, Ursula; Raitakari, Olli; Ring, Susan M; Robino, Antonietta; Ruggiero, Daniela; Ruokonen, Aimo; Saint-Pierre, Aude; Sala, Cinzia; Salumets, Andres; Sambrook, Jennifer; Schepers, Hein; Schmidt, Carsten Oliver; Silljé, Herman H W; Sladek, Rob; Smit, Johannes H; Starr, John M; Stephens, Jonathan; Sulem, Patrick; Tanaka, Toshiko; Thorsteinsdottir, Unnur; Tragante, Vinicius; van Gilst, Wiek H; van Pelt, L Joost; van Veldhuisen, Dirk J; Völker, Uwe; Whitfield, John B; Willemsen, Gonneke; Winkelmann, Bernhard R; Wirnsberger, Gerald; Algra, Ale; Cucca, Francesco; d'Adamo, Adamo Pio; Danesh, John; Deary, Ian J; Dominiczak, Anna F; Elliott, Paul; Fortina, Paolo; Froguel, Philippe; Gasparini, Paolo; Greinacher, Andreas; Hazen, Stanley L; Jarvelin, Marjo-Riitta; Khaw, Kay Tee; Lehtimäki, Terho; Maerz, Winfried; Martin, Nicholas G; Metspalu, Andres; Mitchell, Braxton D; Montgomery, Grant W; Moore, Carmel; Navis, Gerjan; Pirastu, Mario; Pramstaller, Peter P; Ramirez-Solis, Ramiro; Schadt, Eric; Scott, James; Shuldiner, Alan R; Smith, George Davey; Smith, J Gustav; Snieder, Harold; Sorice, Rossella; Spector, Tim D; Stefansson, Kari; Stumvoll, Michael; Tang, W H Wilson; Toniolo, Daniela; Tönjes, Anke; Visscher, Peter M; Vollenweider, Peter; Wareham, Nicholas J; Wolffenbuttel, Bruce H R; Boomsma, Dorret I; Beckmann, Jacques S; Dedoussis, George V; Deloukas, Panos; Ferreira, Manuel A; Sanna, Serena; Uda, Manuela; Hicks, Andrew A; Penninger, Josef Martin; Gieger, Christian; Kooner, Jaspal S; Ouwehand, Willem H; Soranzo, Nicole; Chambers, John C

2012-12-20

Anaemia is a chief determinant of global ill health, contributing to cognitive impairment, growth retardation and impaired physical capacity. To understand further the genetic factors influencing red blood cells, we carried out a genome-wide association study of haemoglobin concentration and related parameters in up to 135,367 individuals. Here we identify 75 independent genetic loci associated with one or more red blood cell phenotypes at P < 10(-8), which together explain 4-9% of the phenotypic variance per trait. Using expression quantitative trait loci and bioinformatic strategies, we identify 121 candidate genes enriched in functions relevant to red blood cell biology. The candidate genes are expressed preferentially in red blood cell precursors, and 43 have haematopoietic phenotypes in Mus musculus or Drosophila melanogaster. Through open-chromatin and coding-variant analyses we identify potential causal genetic variants at 41 loci. Our findings provide extensive new insights into genetic mechanisms and biological pathways controlling red blood cell formation and function.

Phenolic contents of myrtle (Myrtus communis L. fruits

Directory of Open Access Journals (Sweden)

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.

Utilization of Low-Cost Ellagitannins for Ellagic Acid Production and Antimicrobial Phenolics Enhancing By Aspergillus awamorii and Aspergillus oryzae

International Nuclear Information System (INIS)

El-Bialy, H.A.; Abd EL-Aziz, A.B.

2009-01-01

Three fungal strains, Aspergillus awamorii A 9 , Aspergillus awamorii A 2 3 and Aspergillus oryzae O 2 , were selected out of ten fungal strains for their activeness in converting pomegranate peel ellagitannins into ellagic acid. When pomegranate peel was fermented by Aspergillus awamorii A 9 , the highest yields of ellagic acid (7.93±0.23 mg/g solid substrate) and total soluble phenolics (14.61±0.36 mg/g solid substrate) were produced at 5 and 10 days of incubation, respectively. Also, blue berry pomace, red grape pomace, strawberry pomace were evaluated as low cost ellagitannin sources for ellagic acid and soluble phenolics production. The antimicrobial activity of soluble phenolics extracted from fermented pomegranate peel and strawberry pomace was tested against two food-borne pathogens (Escherichia coli and Salmonella typhimurium). This study also revealed that 3 kGy enhanced the activity of antimicrobial phenolics

14 CFR 121.538 - Aircraft security.

Science.gov (United States)

2010-01-01

... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Aircraft security. 121.538 Section 121.538..., FLAG, AND SUPPLEMENTAL OPERATIONS Flight Operations § 121.538 Aircraft security. Certificate holders conducting operations under this part must comply with the applicable security requirements in 49 CFR chapter...

46 CFR 121.210 - Heating equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Heating equipment. 121.210 Section 121.210 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS CARRYING MORE THAN 150... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.210 Heating equipment. (a) Each heater must be so...

14 CFR 121.387 - Flight engineer.

Science.gov (United States)

2010-01-01

... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Flight engineer. 121.387 Section 121.387..., FLAG, AND SUPPLEMENTAL OPERATIONS Airman and Crewmember Requirements § 121.387 Flight engineer. No... holding a current flight engineer certificate. For each airplane type certificated after January 1, 1964...

14 CFR 121.427 - Recurrent training.

Science.gov (United States)

2010-01-01

... procedures set forth in the certificate holder's approved low-altitude windshear flight training program and... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Recurrent training. 121.427 Section 121.427..., FLAG, AND SUPPLEMENTAL OPERATIONS Training Program § 121.427 Recurrent training. (a) Recurrent training...

49 CFR 27.121 - Compliance information.

Science.gov (United States)

2010-10-01

... 49 Transportation 1 2010-10-01 2010-10-01 false Compliance information. 27.121 Section 27.121 Transportation Office of the Secretary of Transportation NONDISCRIMINATION ON THE BASIS OF DISABILITY IN PROGRAMS OR ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Enforcement § 27.121 Compliance information. (a) Cooperation and assistance. The...

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.

Positronium reactions in the Triton X-100-p-nitro phenol system

International Nuclear Information System (INIS)

Kumar Das, S.; Nandi Ganguly, B.

1997-01-01

The positronium reactions have been used as a probe to study the solubilization of p-nitro phenol within the micellar phase of a Triton X-100 solution and the corresponding changes in the molecular association phenomenon. The presence of p-nitro phenol resulted in an enhancement of micellization which has been corroborated by surface tension measurements. This paper also lays emphasis on the secondary aggregation phenomenon of Triton X-100 molecules at the far post-micellar stage (∼ 10-15 mM). The solubilization of p-nitro phenol at various stages of aggregation has been discussed through the interaction with positronium atoms by setting up a kinetic model and reaction equilibria. (author)

Treatments of jute fibers aiming at improvement of fiber-phenolic matrix adhesion

Directory of Open Access Journals (Sweden)

Ilce Aiko Tanaka Razera

2014-08-01

Full Text Available Composites based on a thermoset phenolic matrix and jute fibers were prepared and characterized. The fibers were alternatively treated with ionized air or aqueous alkaline solution (mercerization with the aim of introducing changes in the morphology, dispersive component of surface free energy, γS D (estimated by Inverse Gas Chromatography, IGC and the acid/base character of their surfaces, shown by their ANs/DNs ratio (estimated by IGC, and their degree of crystallinity. The final objective was to investigate the influence of these modifications on the adhesion at the jute fiber/phenolic matrix interface in the composites. The untreated jute fiber showed 50% crystallinity, γS D=18 mJ m- 2 and ANs/DNs= 0.9 (amphoteric surface, tensile strength = 460 MPa and maximum elongation = 0.7%, while the respective composite had an impact strength of 72.6 J m- 1. The treatments positively modified the fibers and the adhesion at the interface was better in the composites reinforced with treated fibers than with untreated fibers. The best set of results was exhibited by the fiber treated with 10% NaOH [46% crystallinity, γS D = 26 J m- 2 (phenolic matrix γS D = 32 J m- 2, ANs/DNs = 1.8 (surface predominantly acidic, similar to phenolic matrix, ANs/DNs = 1.4, tensile strength approximately 900 MPa, maximum elongation = 2%, impact strength of respective composite approximately 95 J m- 1]. The fibers treated for 5 h with ionized air exhibited favorable properties [(45% crystallinity, γS D = 27 J m- 2, ANs/DNs = 2.1 (acidic surface] for further use as reinforcement of a phenolic matrix, but their partial degradation during the treatment decreased their tensile properties (395 MPa and 0.5% for tensile strength and maximum elongation, respectively and their action as reinforcement (impact strength of the respective composite approximately 73 J m- 1.

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

OpenAIRE

Chang-Qing Duan; Malcolm J. Reeves; Qiu-Hong Pan; Lin Mu; Na-Na Liang; Fei He; Jun Wang

2012-01-01

Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enha...

7 CFR 762.121 - Loan purposes.

Science.gov (United States)

2010-01-01

... 7 Agriculture 7 2010-01-01 2010-01-01 false Loan purposes. 762.121 Section 762.121 Agriculture... SPECIAL PROGRAMS GUARANTEED FARM LOANS § 762.121 Loan purposes. (a) Operating Loan purposes. (1) Loan... the need to refinance; (viii) Payment of loan closing costs; (ix) Payment of costs associated with...

Phenol hydroxylation on Al-Fe modified-bentonite: Effect of Fe loading, temperature and reaction time

Science.gov (United States)

Widi, R. K.; Budhyantoro, A.; Christianto, A.

2017-11-01

The present work reflects the study of the phenol hydroxylation reactions to synthesize hydroquinone and catechol on Al-Fe modified-bentonite. This study started with synthesizes the catalyst material based on the modified bentonite. Natural bentonite from Pacitan, Indonesia was intercalated with Cetyl-TetramethylammoniumBromida (CTMA-Br) followed by pillarization using Alumina. The pillared bentonite was then impregnated with Fe solution (0.01 M, 0.05 M, and 0.1 M). The solid material obtained was calcined at 723 K for 4 hours. All the materials were characterized using BET N2 adsorption. Their catalytic activity and selectivity were studied for phenol hydroxylation using H2O2 (30%). The reaction conditions of this reaction were as follows: ratio of phenol/H2O2 = 1:1 (molar ratio), concentration of phenol = 1 M and ratio of catalyst/phenol was 1:10. Reaction temperatures were varied at 333, 343 and 353 K. The reaction time was also varied at 3, 4 and 5 hours. The result shows that the materials have potential catalyst activity.

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

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María José Jara-Palacios

2016-11-01

Full Text Available The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC, total flavonoid content (TFC, and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes applied. In general, antioxidant activity was greater when a simple dose (SW was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.

Effect of flash release treatment on phenolic extraction and wine composition.

Science.gov (United States)

Morel-Salmi, Cécile; Souquet, Jean-Marc; Bes, Magali; Cheynier, Véronique

2006-06-14

The flash release (FR) process, consisting of rapidly heating the grapes and then applying strong vacuum, has been proposed to increase the polyphenol content of red wines. Its impact on polyphenol extraction kinetics and on the polyphenol composition of red juice and wines was studied over two seasons on different grape varieties (Grenache, Mourvedre, Carignan). The FR process allows fast extraction of all phenolic compounds (hydroxycinnamic acids, flavonols, anthocyanins, catechins, proanthocyanidins) and can be used to produce polyphenol-enriched grape juices. However, the concentration of all polyphenols dramatically decreased throughout fermentation when pressing was achieved immediately after FR. The FR wines made with pomace maceration were also enriched in polyphenols compared to the corresponding control wines. Increasing the duration of high-temperature exposure in the FR treatment further increased extraction of phenolic compounds but also accelerated their conversion to derived species. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase, higher after FR than in the control, and even higher after longer heating. FR resulted in an increased tannin-to-anthocyanin ratio and an increased conversion of anthocyanins to tannin-anthocyanin adducts showing the same color properties as anthocyanins. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase that also contained larger amounts of orange sulfite bleaching-resistant pigments.

Phenolic Profiles and Contribution of Individual Compounds to Antioxidant Activity of Apple Powders.

Science.gov (United States)

Raudone, Lina; Raudonis, Raimondas; Liaudanskas, Mindaugas; Viskelis, Jonas; Pukalskas, Audrius; Janulis, Valdimaras

2016-05-01

Apples (Malus domestica L.) are the most common source of phenolic compounds in northern European diet. Besides pectins, dietary fibers, vitamins, and oligosaccharides they contain phenolic compounds of different classes. Apple powders are convenient functional forms retaining significant amounts of phenolic antioxidants. In this study reducing and radical scavenging profiles of freeze-dried powders of "Aldas,ˮ "Auksis,ˮ "Connel Red,ˮ "Ligol,ˮ "Lodel,ˮ and "Rajkaˮ were determined and phenolic constituents were identified using ultra high-performance liquid chromatography coupled to quadrupole and time-of-flight mass spectrometers. A negative ionization mode was applied and seventeen compounds: phenolic acids (coumaroylquinic, chlorogenic), flavonoids (quercetin derivatives), and procyanidin derivatives (B1, B2, and C1) were identified in all tested apple samples. Total values of Trolox equivalents varied from 7.72 ± 0.32 up to 20.02 ± 0.52 and from 11.10 ± 0.57 up to 21.42 ± 0.75 μmol/g of dry weight of apple powder in FRAP (ferric reducing antioxidant power) and ABTS (2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) postcolumn assays, respectively. The greatest Trolox equivalent values were determined for apples of "Aldasˮ cultivar. Chlorogenic acid and procyanidin C1 were the most significant contributors to total reducing and radical scavenging activity in all apple cultivars tested, therefore they could be considered as markers of antioxidant activity. © 2016 Institute of Food Technologists®

A microscale synthesis of a promising radiolabelled antitumor drug: cis-1,1-cyclobutanedicarboxylato (2R)-2-methyl-1,4-butanediamine platinum(II), NK121

International Nuclear Information System (INIS)

Suwa, Masato; Kogawa, Osamu; Hashimoto, Yutaka

1992-01-01

A promising antitumor drug, cis-1,1-cyclobutane-dicarboxylato (2R)-2-methyl-1,4-butanediamine platinum (II), NK121, was synthesized from radionuclides of platinum such as 193m Pt, 195m Pt and 191 Pt which were produced by neutron irradiation of enriched 192 Pt. The overall yield was 38.6% in a synthesis time of 10 hours. The radioactivities present in 8.39 mg of NK121 were 115.3 μCi as 193m Pt, 29.9 μCi as 197 Pt, 22.0 μCi as 195m Pt, and 4.8 μCi as 191 Pt at the end of synthesis. The specific activity of the NK121 was 13.7 μCi ( 193m Pt)/mg NK121 at the end of synthesis. The radiochemical purity of NK121 was typically 99%. HPLC analyses confirmed that NK121 was in an adequate chemical purity and suitable for animal experimentation. (author)

A microscale synthesis of a promising radiolabelled antitumor drug: cis-1,1-cyclobutanedicarboxylato (2R)-2-methyl-1,4-butanediamine platinum(II), NK121

Energy Technology Data Exchange (ETDEWEB)

Suwa, Masato; Kogawa, Osamu; Hashimoto, Yutaka (Nippon Kayaku Co. Ltd., Tokyo (Japan). Research Labs. of Pharmaceuticals Group); Nowatari, Hiroyoshi (Nippon Kayaku Co. Ltd., Takasaki, Gumma (Japan). Takasaki Research Labs.); Murase, Yuko; Homma, Yoshio (Kyoritsu Coll. of Pharmacy, Tokyo (Japan))

1992-05-01

A promising antitumor drug, cis-1,1-cyclobutane-dicarboxylato (2R)-2-methyl-1,4-butanediamine platinum (II), NK121, was synthesized from radionuclides of platinum such as {sup 193m}Pt, {sup 195m}Pt and {sup 191}Pt which were produced by neutron irradiation of enriched {sup 192}Pt. The overall yield was 38.6% in a synthesis time of 10 hours. The radioactivities present in 8.39 mg of NK121 were 115.3 {mu}Ci as {sup 193m}Pt, 29.9 {mu}Ci as {sup 197}Pt, 22.0 {mu}Ci as {sup 195m}Pt, and 4.8 {mu}Ci as {sup 191}Pt at the end of synthesis. The specific activity of the NK121 was 13.7 {mu}Ci ({sup 193m}Pt)/mg NK121 at the end of synthesis. The radiochemical purity of NK121 was typically 99%. HPLC analyses confirmed that NK121 was in an adequate chemical purity and suitable for animal experimentation. (author).

Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

Directory of Open Access Journals (Sweden)

Pedro Aredes Aredes-Fernández

2013-01-01

Full Text Available The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wines did not affect the bacteria, indicating that wine polyphenols are responsible for the observed effect. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative for the conservation of fish meat and its transport to the fish market, which is an effective antibacterial agent even when the transport temperature is not constant.

39 CFR 121.3 - Standard Mail.

Science.gov (United States)

2010-07-01

... 39 Postal Service 1 2010-07-01 2010-07-01 false Standard Mail. 121.3 Section 121.3 Postal Service UNITED STATES POSTAL SERVICE POST OFFICE SERVICES [DOMESTIC MAIL] SERVICE STANDARDS FOR MARKET-DOMINANT MAIL PRODUCTS § 121.3 Standard Mail. (a) End-to-End. (1) The service standard for Sectional Center...

Ecophysiological Plasticity and Bacteriome Shift in the Seagrass Halophila stipulacea along a Depth Gradient in the Northern Red Sea.

Science.gov (United States)

Rotini, Alice; Mejia, Astrid Y; Costa, Rodrigo; Migliore, Luciana; Winters, Gidon

2016-01-01

Halophila stipulacea is a small tropical seagrass species. It is the dominant seagrass species in the Gulf of Aqaba (GoA; northern Red Sea), where it grows in both shallow and deep environments (1-50 m depth). Native to the Red Sea, Persian Gulf, and Indian Ocean, this species has invaded the Mediterranean and has recently established itself in the Caribbean Sea. Due to its invasive nature, there is growing interest to understand this species' capacity to adapt to new conditions, which might be attributed to its ability to thrive in a broad range of ecological niches. In this study, a multidisciplinary approach was used to depict variations in morphology, biochemistry (pigment and phenol content) and epiphytic bacterial communities along a depth gradient (4-28 m) in the GoA. Along this gradient, H. stipulacea increased leaf area and pigment contents (Chlorophyll a and b , total Carotenoids), while total phenol contents were mostly uniform. H. stipulacea displayed a well conserved core bacteriome, as assessed by 454-pyrosequencing of 16S rRNA gene reads amplified from metagenomic DNA. The core bacteriome aboveground (leaves) and belowground (roots and rhizomes), was composed of more than 100 Operational Taxonomic Units (OTUs) representing 63 and 52% of the total community in each plant compartment, respectively, with a high incidence of the classes Alphaproteobacteria , Gammaproteobacteria , and Deltaproteobacteria across all depths. Above and belowground communities were different and showed higher within-depth variability at the intermediate depths (9 and 18 m) than at the edges. Plant parts showed a clear influence in shaping the communities while depth showed a greater influence on the belowground communities. Overall, results highlighted a different ecological status of H. stipulacea at the edges of the gradient (4-28 m), where plants showed not only marked differences in morphology and biochemistry, but also the most distinct associated bacterial consortium

[Acute toxicity effects of three red tide algae on Brachionus plicatilis].

Science.gov (United States)

Zhou, Wen-Li; Xiao, Hui; Wang, You; Zhai, Hong-Chang; Tang, Xue-Xi

2008-11-01

Acute toxicity testing method was used to study effects of different density of Prorocentrum donghaiense, Heterosigma akashiwo and Alexandrium tamarense on mortality rates and population growth parameter of Brachionus plicatilis under controlled experimental conditions. Results showed that 24 h LC50 values of Prorocentrum donghaiense, Heterosigma akashiwo and Alexandrium tamarense treatment to mortality rate of Brachionus plicatilis were 3.56, 1.21 and 0.49 (x 10(4) cells/mL) respectively. Marked density effects were presented when three species of red tide microalga showed their toxicity to Brachionus plicatilis. There were significant inhibitory effects on Brachionus plicatilis when it was exposed to cells of Prorocentrum donghaiense at the concentration of 10(4) cells/mL, filtrate and cell contents of Heterosigma akashiwo at the concentration of 10(5) cells/mL, and cells, filtrate and cell contents of Alexandrium tamarense at the concentration of 10(3) cells/mL respectively. Inhibitory effects of three species of microalga on Brachionus plicatilis were enhanced with increasing of microalgal density.

46 CFR 121.220 - Cooking equipment.

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2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

30 CFR 817.121 - Subsidence control.

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2010-07-01

... 30 Mineral Resources 3 2010-07-01 2010-07-01 false Subsidence control. 817.121 Section 817.121... ACTIVITIES § 817.121 Subsidence control. (a) Measures to prevent or minimize damage. (1) The permittee must... control plan prepared pursuant to § 784.20 of this chapter. (c) Repair of damage—(1) Repair of damage to...

Immunostimulatory effects of the phenolic compounds from lichens on nitric oxide and hydrogen peroxide production

Directory of Open Access Journals (Sweden)

Iracilda Z. Carlos

Full Text Available The effects of isolated compounds from Brazilian lichens and their derivatives on H2O2 and NO production were studied using murine macrophages as a part of an attempt to understand their possible immunomodulatory properties. The compound cytotoxicity was studied using MTT assay. Macrophage stimulation was evaluated by the determination of NO (Griess assay and H2O2 (horseradish peroxidase/phenol red in supernatants of peritoneal macrophage cultures of Swiss mice. This research demonstrated stimulatory activities of some phenolic compounds isolated from lichens and their derivatives on H2O2 and NO production. Structure-activity relationships suggest several synthetic directions for further improvement of immunological activity.

The chemical nature of phenolic compounds determines their toxicity and induces distinct physiological responses in Saccharomyces cerevisiae in lignocellulose hydrolysates

Science.gov (United States)

2014-01-01

We investigated the severity of the inhibitory effects of 13 phenolic compounds usually found in spruce hydrolysates (4-hydroxy-3-methoxycinnamaldehyde, homovanilyl alcohol, vanillin, syringic acid, vanillic acid, gallic acid, dihydroferulic acid, p-coumaric acid, hydroquinone, ferulic acid, homovanillic acid, 4-hydroxybenzoic acid and vanillylidenacetone). The effects of the selected compounds on cell growth, biomass yield and ethanol yield were studied and the toxic concentration threshold was defined for each compound. Using Ethanol Red, the popular industrial strain of Saccharomyces cerevisiae, we found the most toxic compound to be 4-hydroxy-3-methoxycinnamaldehyde which inhibited growth at a concentration of 1.8 mM. We also observed that toxicity did not generally follow a trend based on the aldehyde, acid, ketone or alcohol classification of phenolic compounds, but rather that other structural properties such as additional functional groups attached to the compound may determine its toxicity. Three distinctive growth patterns that effectively clustered all the compounds involved in the screening into three categories. We suggest that the compounds have different cellular targets, and that. We suggest that the compounds have different cellular targets and inhibitory mechanisms in the cells, also compounds who share similar pattern on cell growth may have similar inhibitory effect and mechanisms of inhibition. PMID:24949277

Phenol emulsion-enhanced DNA-driven subtractive cDNA cloning: isolation of low-abundance monkey cortex-specific mRNAs

International Nuclear Information System (INIS)

Travis, G.H.; Sutcliffe, J.G.

1988-01-01

To isolate cDNA clones of low-abundance mRNAs expressed in monkey cerebral cortex but absent from cerebellum, the authors developed an improved subtractive cDNA cloning procedure that requires only modest quantities of mRNA. Plasmid DNA from a monkey cerebellum cDNA library was hybridized in large excess to radiolabeled monkey cortex cDNA in a phenol emulsion-enhanced reaction. The unhybridized cortex cDNA was isolated by chromatography on hydroxyapatite and used to probe colonies from a monkey cortex cDNA library. Of 60,000 colonies screened, 163 clones were isolated and confirmed by colony hybridization or RNA blotting to represent mRNAs, ranging from 0.001% to 0.1% abundance, specific to or highly enriched in cerebral cortex relative to cerebellum. Clones of one medium-abundance mRNA were recovered almost quantitatively. Two of the lower-abundance mRNAs were expressed at levels reduced by a factor of 10 in Alzheimer disease relative to normal human cortex. One of these was identified as the monkey preprosomatostatin I mRNA

Splenic scintigraphy using Tc-99m-labeled heat-denatured red blood cells in pediatric patients: concise communication

International Nuclear Information System (INIS)

Ehrlich, C.P.; Papanicolaou, N.; Treves, S.; Hurwitz, R.A.; Richards, P.

1982-01-01

Ten children underwent splenic imaging with heat-denatured red blood cells labeled with technetium-99m (Tc-99m DRBC). The presenting problems included the heterotaxia syndrome, recurrent idiopathic thrombocytopenic purpura following splenectomy, mass in the left posterior hemithorax, and blunt abdominal trauma. In nine patients, the presence or absence of splenic tissue was established. A splenic hematoma was identified in the tenth patient. All patients were initially scanned with Tc-99m sulfur colloid (Tc-99m SC), and were selected for Tc-99m DRBC scintigraphy only after the results of the SC scans failed to establish the clinical problem beyond doubt. The availability of kits containing stannous ions, essential for efficient and stable labeling of red blood cells with Tc-99m and requiring only a small volume of blood, make splenic scintigraphy in children a relatively simple and definitive diagnostic procedure, when identification of splenic tissue is of clinical importance

Splenic scintigraphy using Tc-99m-labeled heat-denatured red blood cells in pediatric patients: concise communication

Energy Technology Data Exchange (ETDEWEB)

Ehrlich, C.P.; Papanicolaou, N.; Treves, S.; Hurwitz, R.A.; Richards, P.

1982-03-01

Ten children underwent splenic imaging with heat-denatured red blood cells labeled with technetium-99m (Tc-99m DRBC). The presenting problems included the heterotaxia syndrome, recurrent idiopathic thrombocytopenic purpura following splenectomy, mass in the left posterior hemithorax, and blunt abdominal trauma. In nine patients, the presence or absence of splenic tissue was established. A splenic hematoma was identified in the tenth patient. All patients were initially scanned with Tc-99m sulfur colloid (Tc-99m SC), and were selected for Tc-99m DRBC scintigraphy only after the results of the SC scans failed to establish the clinical problem beyond doubt. The availability of kits containing stannous ions, essential for efficient and stable labeling of red blood cells with Tc-99m and requiring only a small volume of blood, make splenic scintigraphy in children a relatively simple and definitive diagnostic procedure, when identification of splenic tissue is of clinical importance.

In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines

Czech Academy of Sciences Publication Activity Database

Tauchen, J.; Maršík, Petr; Kvasnicová, Marie; Maghradze, D.; Kokoška, L.; Vaněk, Tomáš; Landa, Přemysl

2015-01-01

Roč. 41, AUG 2015 (2015), s. 113-121 ISSN 0889-1575 R&D Projects: GA MŠk(CZ) LD11005 Grant - others:OP Praha Konkurenceschopnost(XE) CZ.2.16/3.1.00/24014; project CIGA(CZ) 20142012; COST Action(CZ) FA1003 Institutional support: RVO:61389030 Keywords : Red wine * White wine * Antioxidant activity Subject RIV: GM - Food Processing Impact factor: 2.780, year: 2015

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...

Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts

Directory of Open Access Journals (Sweden)

Ioannis Lambropoulos

2007-01-01

Full Text Available The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white and Xinomavro (red wines were enriched with each extract at 120 or 200 mg/L, and stored in open bottles at 20 °C for 3 and 2.5 days, respectively. Moreover, a model wine medium containing isoamyl acetate, ethyl hexanoate and linalool was enriched with each extract at 100 mg/L, and stored in sealed bottles at 20 °C for 45–90 days. All samples were analysed for volatiles using SPME along with GC-MS analysis. Phenolic composition of wine extracts was determined using HPLC-DAD. No effect on the concentration of any volatiles was observed as a result of the addition of each extract in each wine or the model medium. A wine extract rich in phenolic acids and another one rich in anthocyanins and flavanols inhibited the decrease of volatile esters and terpenes in one or both wines and the model medium. Among them were several important for the aroma of wine such as ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and linalool. The results presented here indicate that wine phenolic acids, and anthocyanins or flavanols may be taken into account as potent inhibitors of the disappearance of volatile esters and terpenes in wines.

Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives.

Science.gov (United States)

Deng, Junlin; Xu, Zhou; Xiang, Chunrong; Liu, Jing; Zhou, Lijun; Li, Tian; Yang, Zeshen; Ding, Chunbang

2017-07-01

Ultrasonic-assisted extraction (UAE) and maceration extraction (ME) were optimized using response surface methodology (RSM) for total phenolic compounds (TPC) from fresh olives. The main phenolic compounds and antioxidant activity of TPC were also investigated. The optimized result for UAE was 22mL/g of liquid-solid ratio, 47°C of extraction temperature and 30min of extraction time, 7.01mg/g of yielding, and for ME was 24mL/g of liquid-solid ratio, 50°C of extraction temperature and 4.7h of extraction time, 5.18mg/g of yielding. The HPLC analysis revealed that the extracts by UAE and ME possessed 14 main phenolic compounds, and UAE exhibited more amounts of all phenols than ME. The most abundant phenolic compounds in olive extracts were hydroxytyrosol, oleuropein and rutin. Both extracts showed excellent antioxidant activity in a dose-dependent manner. Taken together, UAE could effectively increase the yield of phenolic compounds from olives. In addition these phenolic compounds could be used as a potential source of natural antioxidants. Copyright © 2017 Elsevier B.V. All rights reserved.

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.

Combining bar adsorptive microextraction with capillary electrophoresis--application for the determination of phenolic acids in food matrices.

Science.gov (United States)

da Rosa Neng, Nuno; Sequeiros, Rute C P; Florêncio Nogueira, José Manuel

2014-09-01

In this contribution, bar adsorptive microextraction coated with a mixed-mode anion exchange/RP followed by liquid desorption was combined for the first time with a capillary electrophoresis-diode array detection system (BAμE(MAX)-LD/CE-DAD), for the determination of phenolic acids in food matrices, using chlorogenic, ferulic, cumaric, and caffeic acids as model compounds. Assays performed in aqueous media spiked at the 0.8 mg/L level yielded average recoveries up to 40% for all four phenolic acids, under optimized experimental conditions. The analytical performance showed also good precision (RSD 0.9900). By using the standard addition method, the application to food matrices such as green tea, red fruit juice, and honey allowed very good performances for the determination of minor amounts of phenolic acids. The proposed methodology proved to be a suitable alternative for the analysis of polar to ionic compounds, showing to be easy to implement, reliable, sensitive, and requiring a low sample volume to determine phenolic acids in food samples. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Phenolation of vegetable oils

Directory of Open Access Journals (Sweden)

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.

Fast Curing Bio-Based Phenolic Resins via Lignin Demethylated under Mild Reaction Condition

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Jiongjiong Li

2017-09-01

Full Text Available Demethylation technique has been used to enhance lignin reactivity for preparation of phenolic resins. However, the demethylation efficiency and the demethylated lignin (DL reactivity were still unsatisfactory. To improve the demethylation efficiency, alkali lignin was demethylated under different mild conditions using sodium sulfite as a catalyst. Lignin and DL were characterized by 1H-NMR (nuclear magnetic resonance and Fourier transform infrared (FT-IR spectroscopy to determine the demethylation mechanism. With the demethylation of lignin, the methoxyl group content decreased from 1.93 m mol/g to 1.09 m mol/g, and the phenolic hydroxyl group content increased from 0.56 m mol/g to 0.82 m mol/g. These results revealed that methoxyl groups were attacked by SO32−, and some methoxyl groups were converted to phenolic hydroxyl groups by a nucleophilic substitution reaction, generating DL with high reactivity. The chemical properties of lignin-based phenolic resins were studied by 13C-NMR and FT-IR spectroscopy, and their physical properties were also investigated. The results indicated that lignin-based phenolic resins exhibited faster curing rate and shorter gel time. In addition, the bonding strength increased from 0.92 MPa to 1.07 MPa, and the formaldehyde emission decreased from 0.58 mg/L to 0.22 mg/L after lignin demethylated at the optimum condition.

7 CFR 1220.121 - Promotion.

Science.gov (United States)

2010-01-01

... promotion means any action, including paid advertising, technical assistance, and trade servicing activities... 7 Agriculture 10 2010-01-01 2010-01-01 false Promotion. 1220.121 Section 1220.121 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE SOYBEAN PROMOTION, RESEARCH, AND...

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

Science.gov (United States)

Torchio, Fabrizio; Cagnasso, Enzo; Gerbi, Vincenzo; Rolle, Luca

2010-02-15

Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the quality of red wines. Many studies have clearly demonstrated the relationship between the phenolic composition of the grape at harvest time and its influence on the phenolic composition of the red wine produced. In many previous works the evolution of phenolic composition and relative extractability was normally studied on grapes sampled at different times during ripening, but at the same date the physiological characteristics of grape berries in a vineyard are often very heterogeneous. Therefore, the main goal of the study is to investigate the differences among mechanical properties, phenolic composition and relative extractability of Vitis vinifera L. cv Barbera grape berries, harvested at the same date from several vineyards, and calibrated according to their density at three levels of soluble solids (A=235+/-8, B=252+/-8 and C=269+/-8 g L(-1) sugar) with the aim of studying the influence of ripeness stages and growing locations on these parameters. Results on mechanical properties showed that the thickness of the berry skin (Sp(sk)) was the parameter most affected by the different level of sugars in the pulp, while different skin hardnesses, evaluated by the break skin force (F(sk)), were related to the cultivation sites. The latter were also observed to influence the mechanical characteristics of seeds. Generally, the anthocyanin content increased with the level of soluble solids, while the increase in the tannin content of the berry skin and seeds was less marked. However, significant changes in flavanols reactive to vanillin in the seeds were found. The cellular maturity index (EA%) was little influenced by the soluble solids content of grapes. Copyright 2009 Elsevier B.V. All rights reserved.

Composition and Concentration of Phenolic Compounds of ‘Auksis’ Apple Grown on Various Rootstocks

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Kviklys Darius

2017-06-01

Full Text Available The trial was carried out at the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry in 2013-2015. Cv. ‘Auksis’ was tested on 12 rootstocks: B.396, B.9, M.9, M.26, P 22, P 59, P 61, P 62, P 66, P 67, PB.4, and Pure 1. Accumulation of phenolic compounds depended on fruit yield and average fruit weight. On average, significantly lower concentration among rootstocks occurred when apple trees had abundant yield and fruits were smaller. On average chlorogenic acid constituted 50% and total procyanidins 28% of total phenols in ‘Auksis’ fruits. Flavonoid concentration most depended on rootstock and the highest variation was recorded. More than 50% difference occurred between the highest total flavonoid concentration in apples on PB.4 and the lowest on M.9 rootstocks. Low variability of total procyanidin concentration among rootstocks was observed. Differences between the highest and lowest concentration was 15%. Total concentration of phenolic compounds differed among rootstocks by 29-35% depending on the year. Differences in accumulation of phenolic compounds depended on rootstock genotype but not on yield or fruit weight. PB.4 and P 67 rootstocks had the highest, and M.9, P 62 and M.26 had the lowest concentration of total phenol in ‘Auksis’ fruits

Improved modification for in vitro labeling of red blood cells with Technetium-99m

International Nuclear Information System (INIS)

Gerson, B.; Ballinger, J.R.; Gulenchyn, K.Y.

1988-01-01

The authors have tested a modification of Brookhaven method for in vitro labeling of red blood cells (RBCs) with technetium-99m by adding an initial centrifugation step and performing the labeling on packed RBCs. This results in reproducible, high labeling efficiencies (99.3% +/- 0.4%, n = 50) after 15 min of incubation. The use of packed RBCs also results in a higher concentration of labeled RBCs (smaller bolus for injection) and less radiation exposure to the technologist. This technique has proved useful for radionuclide angiography, venography, gastrointestinal bleeding studies, and red cell mass determinations. It is particularly advantageous for RBC labeling in patients receiving chemotherapy

Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.

Science.gov (United States)

Hosu, Anamaria; Cristea, Vasile-Mircea; Cimpoiu, Claudia

2014-05-01

Wine is one of the most consumed beverages over the world containing large quantities of polyphenolic compounds. These compounds are responsible for quality of red wines, influencing the antioxidant activity, astringency, bitterness and colour, their composition in wine being influenced by the varieties, the vintage and the wineries. The aim of the present work is to build software instruments intended to work as data-mining tools for predicting valuable properties of wine and for revealing different wine classes. The developed ANNs are able to reveal the relationships between the concentration of total phenolic, flavonoids, anthocyanins, and tannins content, associated to the antioxidant activity, and the wine distinctive classes determined by the wine variety, harvesting year or winery. The presented ANNs proved to be reliable software tools for assessment or validation of the wine essential characteristics and authenticity and may be further used to establish a database of analytical characteristics of wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

Inferior vena cava filter thrombus: A possible cause of an unanticipated finding of {sup 99m} Tc-labeled red blood cell scintigraphy

Energy Technology Data Exchange (ETDEWEB)

Song, Hee Sung; Choi, Joon Hyouk; Kim, Young Suk [Jeju National University School of Medicine, Jeju (Korea, Republic of)

2016-06-15

{sup 99m}Tc-labeled red blood cell scintigraphy, a sensitive and specific diagnostic test, is useful for patients suspected of suffering from active gastrointestinal bleeding. This study follows a case of a patient who was suspected of gastrointestinal bleeding after an inferior vena cava filter was inserted due to a deep vein thrombosis of the femoral vein. To evaluate an exact focus of bleeding, {sup 99m}Tc-labeled red blood cell scintigraphy was executed. Herein, an unanticipated finding of {sup 99m}Tc-labeled red blood cell scintigraphy probably due to a thrombus on the inferior vena cava filter is reported.

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).

Science.gov (United States)

de la Cerda-Carrasco, Aarón; López-Solís, Remigio; Nuñez-Kalasic, Hugo; Peña-Neira, Álvaro; Obreque-Slier, Elías

2015-05-01

Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different. Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes. © 2014 Society of Chemical Industry.

The mQTL hotspot on linkage group 16 for phenolic compounds in apple fruits is probably the result of a leucoanthocyanidin reductase gene at that locus

NARCIS (Netherlands)

Khan, S.A.; Schaart, J.; Beekwilder, J.; Allan, A.C.; Tikunov, Y.M.; Jacobsen, E.; Schouten, H.J.

2012-01-01

BACKGROUND: Our previous study on ripe apples from a progeny of a cross between the apple cultivars 'Prima' and 'Fiesta' showed a hotspot of mQTLs for phenolic compounds at the top of LG16, both in peel and in flesh tissues. In order to find the underlying gene(s) of this mQTL hotspot, we

40 CFR 1.21 - General.

Science.gov (United States)

2010-07-01

... other national and international governmental organizations; (c) The Office of Inspector General; (d... 40 Protection of Environment 1 2010-07-01 2010-07-01 false General. 1.21 Section 1.21 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY GENERAL STATEMENT OF ORGANIZATION AND GENERAL...

Profiling the Phenolic Compounds of the Four Major Seed Coat Types and Their Relation to Color Genes in Lentil.

Science.gov (United States)

Mirali, Mahla; Purves, Randy W; Vandenberg, Albert

2017-05-26

Phenolic compounds can provide antioxidant health benefits for humans, and foods such as lentils can be valuable dietary sources of different subclasses of these secondary metabolites. This study used LC-MS analyses to compare the phenolic profiles of lentil genotypes with four seed coat background colors (green, gray, tan, and brown) and two cotyledon colors (red and yellow) grown at two locations. The mean area ratio per mg sample (MARS) values of various phenolic compounds in lentil seeds varied with the different seed coat colors conferred by specific genotypes. Seed coats of lentil genotypes with the homozygous recessive tgc allele (green and gray seed coats) had higher MARS values of flavan-3-ols, proanthocyanidins, and some flavonols. This suggests lentils featuring green and gray seed coats might be more promising as health-promoting foods.

Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu(2+)-oxidizability: possible explanation by phenolic location.

Science.gov (United States)

Carbonneau, M A; Léger, C L; Monnier, L; Bonnet, C; Michel, F; Fouret, G; Dedieu, F; Descomps, B

1997-10-01

To evaluate the effect of the red wine phenolic compound (RWPC) dietary supplementation without alcohol interference on: (1) some of the biochemical characteristics of LDL, (2) the oxidative susceptibility of LDL and (3) the antioxidant capacity of total plasma (Pl-AOC). In order to account for discrepancies between the three series of data, the in vitro stability of the association of phenolic compounds and LDL was tested. An intervention study with 20 volunteers. Each served as his own control. Cu(2+)-oxidizability of LDL and Pl-AOC were tested on blood samples before and after dietary supplementation. Cu(2+)-oxidizability of LDL was also tested by co-incubation in the presence of RWPC or phenolic acids with or without extensive dialysis. The Laboratory of Lipid Biochemistry and Biology, School of Medicine, and the Laboratory of Metabolic Diseases, Lapeyronie Hospital, University of Montpellier, France. Healthy males, nonsmokers and moderate drinkers, submitted to a dietary regimen deprived of vitamin E and C for a period of 10 d before supplementation. They also abstained from alcohol, wine, fruit juices, coffee, tea and cola beverages during this period. Six 0.33 g capsules/d (namely two capsules at each meal) of a preparation of red wine phenolic compounds in a dry powder form were given to the volunteers over a period of two weeks. Blood samples were drawn in fasting conditions at day 0 and day 14 of the supplementation period. Supplementation led to: (1) in LDL, a significant increase in vitamin E content (n = 20, P = 0.01) or vitamin E/total fatty acid bis-allylic carbon number ratio (n = 20, P = 0.006) without modification in the other biochemical characteristics or Cu(2+)-oxidizability; (2) in plasma, a significant increase in the antioxidant capacity (n = 11, P = 0.01). In vitro studies showed that RWPC or sinapic, caffeic or ferulic acids incubated in the presence of LDL increased the protection of the lipoparticle against oxidation (caffeic > sinapic

Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.

Science.gov (United States)

Sun, Baoshan; de Sá, Marta; Leandro, Conceição; Caldeira, Ilda; Duarte, Filomena L; Spranger, Isabel

2013-01-30

Recent studies have indicated the presence of significant amount of highly polymerized and soluble proanthocyanidins in red wine and such compounds interacted readily with proteins, suggesting that they might be particularly astringent. Thus, the objective of this work was to verify the astringency of polymeric proanthocyanidins and their contribution to red wine astringency. The precipitation reactions of the purified oligomeric procyanidins (degree of polymerization ranging from 2 to 12-15) and polymeric procyanidins (degree of polymerization ranging from 12-15 to 32-34) with human salivary proteins were studied; salivary proteins composition changes before and after the reaction was verified by SDS-PAGE and procyanidins composition changes by spectrometric, direct HPLC and thiolysis-HPLC methods. The astringency intensity of these two procyanidin fractions was evaluated by a sensory analysis panel. For verifying the correlation between polymeric proanthocyanidins and young red wine astringency, the levels of total oligomeric and total polymeric proanthocyanidins and other phenolic composition in various young red wines were quantified and the astringency intensities of these wines were evaluated by a sensory panel. The results showed that polymeric proanthocyanidins had much higher reactivity toward human salivary proteins and higher astringency intensity than the oligomeric ones. Furthermore, young red wine astringency intensities were highly correlated to levels of polymeric proanthocyanidins, particularly at low concentration range (correlation coefficient r = 0.9840) but not significant correlated to total polyphenols (r = 0.2343) or other individual phenolic compounds (generally r wine astringency and the levels of polymeric polyphenols in red wines may be used as an indicator for its astringency.

Physiological and functional diversity of phenol degraders isolated from phenol-grown aerobic granules: Phenol degradation kinetics and trichloroethylene co-metabolic activities.

Science.gov (United States)

Zhang, Yi; Tay, Joo Hwa

2016-03-15

Aerobic granule is a novel form of microbial aggregate capable of degrading toxic and recalcitrant substances. Aerobic granules have been formed on phenol as the growth substrate, and used to co-metabolically degrade trichloroethylene (TCE), a synthetic solvent not supporting aerobic microbial growth. Granule formation process, rate limiting factors and the comprehensive toxic effects of phenol and TCE had been systematically studied. To further explore their potential at the level of microbial population and functions, phenol degraders were isolated and purified from mature granules in this study. Phenol and TCE degradation kinetics of 15 strains were determined, together with their TCE transformation capacities and other physiological characteristics. Isolation in the presence of phenol and TCE exerted stress on microbial populations, but the procedure was able to preserve their diversity. Wide variation was found with the isolates' kinetic behaviors, with the parameters often spanning 3 orders of magnitude. Haldane kinetics described phenol degradation well, and the isolates exhibited actual maximum phenol-dependent oxygen utilization rates of 9-449 mg DO g DW(-1) h(-1), in phenol concentration range of 4.8-406 mg L(-1). Both Michaelis-Menten and Haldane types were observed for TCE transformation, with the actual maximum rate of 1.04-21.1 mg TCE g DW(-1) h(-1) occurring between TCE concentrations of 0.42-4.90 mg L(-1). The TCE transformation capacities and growth yields on phenol ranged from 20-115 mg TCE g DW(-1) and 0.46-1.22 g DW g phenol(-1), respectively, resulting in TCE transformation yields of 10-70 mg TCE g phenol(-1). Contact angles of the isolates were between 34° and 82°, suggesting both hydrophobic and hydrophilic cell surface. The diversity in the isolates is a great advantage, as it enables granules to be versatile and adaptive under different operational conditions. Copyright © 2015 Elsevier Ltd. All rights reserved.

Quantitative assessment of limb blood flow using Tc-99m labeled red blood cells

International Nuclear Information System (INIS)

Itoh, Kazuo; Shougase, Takashi; Kawamura, Naoyuki; Tsukamoto, Eriko; Nakada, Kunihiro; Sakuma, Makoto; Furudate, Masayori

1987-01-01

A quantitative assessment of limb blood flow using a non-diffusible radioindicator, Tc-99m labeled red blood cells, was reported. This was an application of venous occlusion plethysmography using radionuclide which was originally proposed by M. Fukuoka et al. The peripheral blood flow (mean ± s.e.) of 30 legs in a normal control group was 1.87 ± 0.08 ml/100 ml/min. In heart diseases (46 legs), it was 1.49 ± 0.13 ml/100 ml/min. The limb blood flow between a control group and heart diseases was statistically significant (p < 0.01) in the t-test. The peripheral blood flow at rest between diseased legs and normal legs in occlusive arterial disorders was also statistically significant (p < 0.01) in a paired t-test. RAVOP was done after the completion of objective studies such as radionuclide angiography or ventriculography. Technique and calculation of a blood flow were very easy and simple. RAVOP study which was originally proposed by Fukuoka et al. was reappraised to be hopeful for quantitative measurement of limb blood flow as a non-invasive technique using Tc-99m labeled red blood cells. (author)

Equilibrium, kinetic and thermodynamic studies on the adsorption of phenol onto graphene

Energy Technology Data Exchange (ETDEWEB)

Li, Yanhui, E-mail: liyanhui@tsinghua.org.cn [Laboratory of Fiber Materials and Modern Textile, The Growing Base for State Key Laboratory, College of Electromechanical Engineering, Qingdao University, 308 Ningxia Road, Qingdao 266071 (China); Du, Qiuju; Liu, Tonghao; Sun, Jiankun; Jiao, Yuqin [Laboratory of Fiber Materials and Modern Textile, The Growing Base for State Key Laboratory, College of Electromechanical Engineering, Qingdao University, 308 Ningxia Road, Qingdao 266071 (China); Xia, Yanzhi, E-mail: xiayzh@qdu.edu.cn [Laboratory of Fiber Materials and Modern Textile, The Growing Base for State Key Laboratory, College of Electromechanical Engineering, Qingdao University, 308 Ningxia Road, Qingdao 266071 (China); Xia, Linhua; Wang, Zonghua [Laboratory of Fiber Materials and Modern Textile, The Growing Base for State Key Laboratory, College of Electromechanical Engineering, Qingdao University, 308 Ningxia Road, Qingdao 266071 (China); Zhang, Wei; Wang, Kunlin; Zhu, Hongwei; Wu, Dehai [Key Laboratory for Advanced Manufacturing by Material Processing Technology, Department of Mechanical Engineering, Tsinghua University, Beijing 100084 (China)

2012-08-15

Graphical abstract: The effect of temperature on phenol adsorbed by graphene shows that the equilibrium adsorption capacity of phenol increases with the increase in temperature from 285 to 333 K. Increasing adsorption capacities with temperature indicates that the adsorption of phenol is controlled by an endothermic reaction. Highlights: ► The graphene has high phenol adsorption capacity. ► The graphene has a high specific surface area of 305 m{sup 2}/g. ► The adsorption capacity is high at acidic pH range. ► The graphene has rapid phenol adsorption rate. ► Phenol adsorption is a spontaneous and endothermic process. -- Abstract: Graphene, a new member of carbon family, has been prepared, characterized and used as adsorbent to remove phenol from aqueous solution. The effect parameters including pH, dosage, contact time, and temperature on the adsorption properties of phenol onto graphene were investigated. The results showed that the maximum adsorption capacity can reach 28.26 mg/g at the conditions of initial phenol concentration of 50 mg/L, pH 6.3 and 285 K. Adsorption data were well described by both Freundlich and Langmuir models. The kinetic study illustrated that the adsorption of phenol onto graphene fit the pseudo second-order model. The thermodynamic parameters indicated that the adsorption of phenol onto graphene was endothermic and spontaneous.

Equilibrium, kinetic and thermodynamic studies on the adsorption of phenol onto graphene

International Nuclear Information System (INIS)

Li, Yanhui; Du, Qiuju; Liu, Tonghao; Sun, Jiankun; Jiao, Yuqin; Xia, Yanzhi; Xia, Linhua; Wang, Zonghua; Zhang, Wei; Wang, Kunlin; Zhu, Hongwei; Wu, Dehai

2012-01-01

Graphical abstract: The effect of temperature on phenol adsorbed by graphene shows that the equilibrium adsorption capacity of phenol increases with the increase in temperature from 285 to 333 K. Increasing adsorption capacities with temperature indicates that the adsorption of phenol is controlled by an endothermic reaction. Highlights: ► The graphene has high phenol adsorption capacity. ► The graphene has a high specific surface area of 305 m 2 /g. ► The adsorption capacity is high at acidic pH range. ► The graphene has rapid phenol adsorption rate. ► Phenol adsorption is a spontaneous and endothermic process. -- Abstract: Graphene, a new member of carbon family, has been prepared, characterized and used as adsorbent to remove phenol from aqueous solution. The effect parameters including pH, dosage, contact time, and temperature on the adsorption properties of phenol onto graphene were investigated. The results showed that the maximum adsorption capacity can reach 28.26 mg/g at the conditions of initial phenol concentration of 50 mg/L, pH 6.3 and 285 K. Adsorption data were well described by both Freundlich and Langmuir models. The kinetic study illustrated that the adsorption of phenol onto graphene fit the pseudo second-order model. The thermodynamic parameters indicated that the adsorption of phenol onto graphene was endothermic and spontaneous.

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)

Comparison of Aquitaine and Rioja red wines: characterization of their phenolic composition and evolution from 2000 to 2013

OpenAIRE

Quaglieri, Cindy; Prieto-Perea, Noelia; Berrueta, Luis; Gallo, Blanca; Rasines-Perea, Zurine; Jourdes, Michael; Teissedre, Pierre Louis

2017-01-01

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas—the Aquitaine (France) and Rioja (Spain) regions—in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) ...

Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae).

Science.gov (United States)

Määttä-Riihinen, Kaisu R; Kamal-Eldin, Afaf; Törrönen, A Riitta

2004-10-06

High-performance liquid chromatography combined with diode array and electrospray ionization mass spectrometric detection was used to study soluble and insoluble forms of phenolic compounds in strawberries, raspberries (red and yellow cultivated and red wild), arctic bramble, and cloudberries. Hydroxycinnamic acids were present as free forms in cloudberries and mainly as sugar esters in the other berries. Quercetin 3-glucuronide was the typical flavonol glycoside in all of the berries studied. The composition of the predominant anthocyanins can be used to distinguish the studied red Rubus species from each other since cyanidin was glycosylated typically with 3-sophorose (56%) in cultivated red raspberry, with 3-sophorose (30%) and 3-glucose (27%) in wild red raspberry, and with 3-rutinose (80%) in arctic bramble. Ellagic acid was present as free and glycosylated forms and as ellagitannins of varying degrees of polymerization. Comparable levels of ellagitannins were obtained by the analysis of soluble ellagitannins as gallic acid equivalents and by the analysis of ellagic acid equivalents released by acid hydrolysis of the extracts.

Treatment of wastewater containing phenol using a tubular ceramic membrane bioreactor.

Science.gov (United States)

Ersu, C B; Ong, S K

2008-02-01

The performance of a membrane bioreactor (MBR) with a tubular ceramic membrane for phenol removal was evaluated under varying hydraulic retention times (HRT) and a fixed sludge residence time (SRT) of 30 days. The tubular ceramic membrane was operated with a mode of 15 minutes of filtration followed by 15 seconds of permeate backwashing at a flux of 250 l m(-2)hr(-1) along with an extended backwashing of 30 seconds every 3 hours of operation, which maintained the transmembrane pressure (TMP) below 100 kPa. Using a simulated municipal wastewater with varying phenol concentrations, the chemical oxygen demand (COD) and phenol removals observed were greater than 88% with excellent suspended solids (SS) removal of 100% at low phenol concentrations (approx. 100 mg l(-1) of phenol). Step increases in phenol concentration showed that inhibition was observed between 600 to 800 mg l(-1) of phenol with decreased sludge production rate, mixed liquor suspended solids (MLSS) concentration, and removal performance. The sludge volume index (SVI) of the biomass increased to about 450 ml g(-1) for a phenol input concentration of 800 mg l(-1). When the phenol concentration was decreased to 100 mg l(-1), the ceramic tubular MBR was found to recover rapidly indicating that the MBR is a robust system retaining most of the biomass. Experimental runs using wastewater containing phenol indicated that the MBR can be operated safely without upsets for concentrations up to 600 mg l(-1) of phenol at 2-4 hours HRT and 30 days SRT.

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.

Environmental factors affecting the concentration of phenolic compounds in Myrcia tomentosa leaves

Directory of Open Access Journals (Sweden)

Leonardo L. Borges

2013-02-01

Full Text Available Myrcia tomentosa (Aubl. DC., Myrtaceae, found in Central Brazilian Cerrado and popularly known as "goiaba-brava", belongs to the Myrcia genus, which has several species with medicinal properties such as: hypoglycemic, diuretic, hypotensive, antidiarrheal, antimicrobial and antitumor. The present study aimed to analyzed the environmental influence on concentrations of phenolic metabolites in M. tomentosa leaves. Compounds assayed in the leaves were: total phenols, tannins by protein precipitation, hydrolysable tannins and total flavonoids and mineral nutrients, while soil fertility was also analyzed, all over during one year. The results were submitted to Pearson Correlation Analysis and stepwise Multiple Regression Analysis to investigate the relationship between phenolics and environment data. Analysis of variance and Cluster Analysis allowed indicated a high variability in samples from different sites. The results obtained suggests that content of phenolics from M. tomentosa leaves are influenced by environmental factors, particularly some foliar nutrients (N1, Ca1 and Mn1, soil nutrients (Ca s and Ks and Rainfall.

Environmental factors affecting the concentration of phenolic compounds in Myrcia tomentosa leaves

Directory of Open Access Journals (Sweden)

Leonardo L. Borges

2013-04-01

Full Text Available Myrcia tomentosa (Aubl. DC., Myrtaceae, found in Central Brazilian Cerrado and popularly known as "goiaba-brava", belongs to the Myrcia genus, which has several species with medicinal properties such as: hypoglycemic, diuretic, hypotensive, antidiarrheal, antimicrobial and antitumor. The present study aimed to analyzed the environmental influence on concentrations of phenolic metabolites in M. tomentosa leaves. Compounds assayed in the leaves were: total phenols, tannins by protein precipitation, hydrolysable tannins and total flavonoids and mineral nutrients, while soil fertility was also analyzed, all over during one year. The results were submitted to Pearson Correlation Analysis and stepwise Multiple Regression Analysis to investigate the relationship between phenolics and environment data. Analysis of variance and Cluster Analysis allowed indicated a high variability in samples from different sites. The results obtained suggests that content of phenolics from M. tomentosa leaves are influenced by environmental factors, particularly some foliar nutrients (N1, Ca1 and Mn1, soil nutrients (Ca s and Ks and Rainfall.

Morphology of modified biochar and its potential for phenol removal from aqueous solutions

Directory of Open Access Journals (Sweden)

Kostas A. Komnitsas

2016-04-01

Full Text Available In the present study, the efficiency of phenol removal from synthetic aqueous solutions by chemically modified biochar with the use of 1M KOH or 1M FeCl3 was investigated. Initially, biochar was produced after slow pyrolysis of three different agricultural wastes, namely pistachio (Pistacia vera L. shells, pecan (Carya illinoinensis shells and wood sawdust. The quality of biochar was assessed by evaluating its main properties, such as pH, surface area, porosity and C content. X-ray diffraction (XRD, Scanning Electron Microscopy (SEM and Fourier Transform Infrared Spectroscopy (FTIR were used for the identification of biochar’s structure. The efficiency of phenol removal from synthetic solutions was assessed with the use of kinetic and equilibrium experiments. The experimental results show that the KOH-modified biochar exhibited the highest phenol removal efficiency. Hydrophobic sorption on its surface is the main phenol removal mechanism. The pseudo-second order model fits best the kinetic data, while the Freundlich model, as deduced from an equilibrium study describes very well sorption of phenols on all biochars examined.

Phenolic Profiles and Antioxidant Activity of Lotus Root Varieties

Directory of Open Access Journals (Sweden)

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.

Composition of phenols in the primary tar of bituminous brown coal of the Ukrainian S. S. R

Energy Technology Data Exchange (ETDEWEB)

Karavaev, N M; Fadeicheva, A G; Kuznetsov, V I

1957-01-01

The phenol content in the low-temperature carbonizatin tar of brown coal is higher than in high-temperature coking tar, and the tar obtained in the carbonization of briquets in the Pintsch ovens was investigated after its separation at the carbonization plant. The phenol-containing fraction was extracted with 13 percent NaOH. The phenols were fractionated into narrow fractions at 8- to 9-millimeter pressure, and the fractions were identified by their melting point, n, OH content, analysis, and the melting point of their arylglycolic acids. Lower phenols (44 percent) wre found in the crude-phenol fraction, including 6 percent of crystalline PhOH, melting point 34/sup 0/; o-C/sub 6/H/sub 4/(Me)OH, melting point 27/sup 0/; 9.25 percent m- and o-cresols, with 32 percent m-cresol in the mixture EtC/sub 6/H/sub 4/OH formed 4.5 percent of the crude phenols, and consisted of o-, m-, and p-ethylphenols, 1,4,2-, 1,3,4-, 1,3,5-, and 1,2,4-xylenols.

40 CFR 125.121 - Definitions.

Science.gov (United States)

2010-07-01

... environment means that territorial seas, the contiguous zone and the oceans. (c) Mixing zone means the zone... of the pollutants. (e) Unreasonable degradation of the marine environment means: (1) Significant... 40 Protection of Environment 21 2010-07-01 2010-07-01 false Definitions. 125.121 Section 125.121...

9 CFR 121.15 - Training.

Science.gov (United States)

2010-01-01

... select agents or toxins are handled or stored (e.g., laboratories, growth chambers, animal rooms... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Training. 121.15 Section 121.15 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE VIRUSES...

23 CFR 230.121 - Reports.

Science.gov (United States)

2010-04-01

... 23 Highways 1 2010-04-01 2010-04-01 false Reports. 230.121 Section 230.121 Highways FEDERAL... Reports. (a) Employment reports on Federal-aid highway construction contracts not subject to “Hometown” or... reporting requirements. FHWA Form PR-1391, Federal-Aid Highway Construction Contractors Annual EEO Report...

Solid/liquid extraction equilibria of phenolic compounds with trioctylphosphine oxide impregnated in polymeric membranes.

Science.gov (United States)

Praveen, Prashant; Loh, Kai-Chee

2016-06-01

Trioctylphosphine oxide based extractant impregnated membranes (EIM) were used for extraction of phenol and its methyl, hydroxyl and chloride substituted derivatives. The distribution coefficients of the phenols varied from 2 to 234, in the order of 1-napthol > p-chlorophenol > m-cresol > p-cresol > o-cresol > phenol > catechol > pyrogallol > hydroquinone, when initial phenols loadings was varied in 100-2000 mg/L. An extraction model, based on the law of mass action, was formulated to predict the equilibrium distribution of the phenols. The model was in excellent agreement (R(2) > 0.97) with the experimental results at low phenols concentrations ( 0.95), which signified high mass transfer resistance in the EIMs. Examination of the effects of ring substitution on equilibrium, and bivariate statistical analysis between the amounts of phenols extracted into the EIMs and factors affecting phenols interaction with TOPO, indicated the dominant role of hydrophobicity in equilibrium determination. These results improve understanding of the solid/liquid equilibrium process between phenols and the EIMs, and these will be useful in designing phenol recovery process from wastewater. Copyright © 2016 Elsevier Ltd. All rights reserved.

Role of Pigments and Tannins in the Reaction of Tan and Red Near ...

African Journals Online (AJOL)

Sorghum (Sorghum bicolor L. Moench) plant pigments have been associated with resistance to leaf diseases and grain deterioration. Four near-isogenic pairs of tan and non-tan (red) sorghum lines were assayed for their phenolic content and evaluated for their reaction to leaf diseases along with six other sorghum lines.

Antioxidant activity and polyphenol profile of Vranac red wines from Balkan region

Directory of Open Access Journals (Sweden)

Mitić Milan N.

2016-01-01

Full Text Available The objective of the present study was to investigate the correlation between the radical-scavenging properties (measured by evaluating the quenching of the stable 2,2-diphenyl-1-picrylhydrazil radical of Serbian, Macedonian and Montenegran red wine Vranac of different geographical origins, and their contents of total phenolics, total flavonoids and polyphenol profile. All tested Vranac wines samples showed a high antioxidant activity ranging from 13.00 to 15.02 mmol/L, while the total polyphenolic content was between 3478.70 and 3935.19 mg/L. The predominant anthocyanin was malvidin-3-glucoside (179.04-281.31 mg/L, predominant flavonol was quercetin-3-glucoronide (5.88-11.78 mg/L, predominant flavan-3-ol was catechin (24.43 - 76.78 mg/L and predominant hydroxicinnamic acid was t-caftaric acid (13.46-38.56 mg/L. Generally, red wines Vranac produced from Balkan regions are a rich source of phenolics, which the evident antioxidant capacity showed. [Projekat Ministarstva nauke Republike Srbije, br. 174007 i br. TR31060

14 CFR 121.141 - Airplane flight manual.

Science.gov (United States)

2010-01-01

... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Airplane flight manual. 121.141 Section 121... REQUIREMENTS: DOMESTIC, FLAG, AND SUPPLEMENTAL OPERATIONS Manual Requirements § 121.141 Airplane flight manual. (a) Each certificate holder shall keep a current approved airplane flight manual for each type of...

49 CFR 38.121 - Public information system.

Science.gov (United States)

2010-10-01

... 49 Transportation 1 2010-10-01 2010-10-01 false Public information system. 38.121 Section 38.121... SPECIFICATIONS FOR TRANSPORTATION VEHICLES Intercity Rail Cars and Systems § 38.121 Public information system. (a) Each car shall be equipped with a public address system permitting transportation system personnel, or...

Stability of monacolin K and citrinin and biochemical characterization of red-koji vinegar during fermentation.

Science.gov (United States)

Hsieh, Chia-Wen; Lu, Yi-Ru; Lin, Shu-Mei; Lai, Tzu-Yuan; Chiou, Robin Y-Y

2013-07-31

Red-koji vinegar is a Monascus -involved and acetic acid fermentation-derived traditional product, in which the presence of monacolin K and citrinin has attracted public attention. In this study, red-koji wine was prepared as the substrate and artificially supplemented with monacolin K and citrinin and subjected to vinegar fermentation with Acetobacter starter. After 30 days of fermentation, 43.0 and 98.1% of the initial supplements of monacolin K and citrinin were decreased, respectively. During fermentation, acetic acid contents increased, accompanied by decreases of ethanol and lactic acid contents and pH values. The contents of free amino acids increased while the contents of other organic acids, including fumaric acid, citric acid, succinic acid, and tartaric acid, changed limitedly. Besides, increased levels of total phenolics in accordance with increased antioxidative potency, α,α-diphenyl-β-picrylhydrazyl scavenging, and xanthine oxidase inhibitory (XOI) activities were detected. It is of merit that most citrinin was eliminated and >50% of the monacolin K was retained; contents of free amino acids and total phenolics along with antioxidant and XOI activities of the red-koji vinegar were increased after fermentation.

Electrochemical Behavior and Antioxidant and Prooxidant Activity of Natural Phenolics

Directory of Open Access Journals (Sweden)

Marija Todorović

2007-10-01

Full Text Available We have investigated the electrochemical oxidation of a number natural phenolics (salicylic acid, m-hydroxybenzoic acid, p-hydroxybenzoic acid, protocatechuic acid, o-coumaric acid, m-coumaric acid, p-coumaric acid, caffeic acid, quercetin and rutin using cyclic voltammetry. The antioxidant properties of these compounds were also studied. A structural analysis of the tested phenolics suggests that multiple OH substitution and conjugation are important determinants of the free radical scavenging activity and electrochemical behavior. Compounds with low oxidation potentials (Epa lower than 0.45 showed antioxidant activity, whereas compounds with high Epa values (>0.45 act as prooxidants.

Curve-of-growth analysis of a red giant in the globular cluster M13

International Nuclear Information System (INIS)

Griffin, R.

1979-01-01

A coude spectrogram of a red giant (L973) in the globular cluster M13 is analysed, with respect to α Boo, by the differential curve-of-growth technique. The overall metal abundance is found to be approximately one-tenth of that of α Boo, or one-fortieth that of the Sun. (author)

Electrochemical oxidation of phenol in a parallel plate reactor using ruthenium mixed metal oxide electrode

Energy Technology Data Exchange (ETDEWEB)

Yavuz, Yusuf [Anadolu Universitesi, Cevre Sor. Uyg. ve Aras. Merkezi, Eskisehir (Turkey); Koparal, A. Savas [Anadolu Universitesi, Cevre Sor. Uyg. ve Aras. Merkezi, Eskisehir (Turkey)]. E-mail: askopara@anadolu.edu.tr

2006-08-21

In this study, electrochemical oxidation of phenol was carried out in a parallel plate reactor using ruthenium mixed metal oxide electrode. The effects of initial pH, temperature, supporting electrolyte concentration, current density, flow rate and initial phenol concentration on the removal efficiency were investigated. Model wastewater prepared with distilled water and phenol, was recirculated to the electrochemical reactor by a peristaltic pump. Sodium sulfate was used as supporting electrolyte. The Microtox'' (registered) bioassay was also used to measure the toxicity of the model wastewater during the study. As a result of the study, removal efficiency of 99.7% and 88.9% were achieved for the initial phenol concentration of 200 mg/L and chemical oxygen demand (COD) of 480 mg/L, respectively. In the same study, specific energy consumption of 1.88 kWh/g phenol removed and, mass transfer coefficient of 8.62 x 10{sup -6} m/s were reached at the current density of 15 mA/cm{sup 2}. Electrochemical oxygen demand (EOD), which can be defined as the amount of electrochemically formed oxygen used for the oxidation of organic pollutants, was 2.13 g O{sub 2}/g phenol. Electrochemical oxidation of petroleum refinery wastewater was also studied at the optimum experimental conditions obtained. Phenol removal of 94.5% and COD removal of 70.1% were reached at the current density of 20 mA/cm{sup 2} for the petroleum refinery wastewater.

46 CFR 121.704 - Marine sanitation devices.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Marine sanitation devices. 121.704 Section 121.704... MISCELLANEOUS SYSTEMS AND EQUIPMENT Miscellaneous § 121.704 Marine sanitation devices. A vessel with installed toilet facilities must have a marine sanitation device that complies with 33 CFR part 159. [CGD 85-080...

Tc-99m-labeled red blood cells for the measurement of red cell mass in newborn infants: concise communication

International Nuclear Information System (INIS)

Linderkamp, O.; Betke, K.; Fendel, H.; Klemm, J.; Lorenzen, K.; Riegel, K.P.

1980-01-01

In vitro and in vivo investigations were performed to examine the binding of Tc-99m to neonatal red blood cells (RBC). Labeling efficiency was about 90%, and unbound Tc-99m less than 3% after one washing, in premature and full-term newborns and in children. Thus presence of high percentages of fetal hemoglobin (Hb F) did not influence the labeling of RBCs with Tc-99m. RBCs of 11 newborns were hemolysed and the distribution of Tc-99m on RBC components was analyzed. Although Hb F percentage averaged (60.0 +- 8.10)% (s.d.), only (11.9 +- 3.7)% of Tc-99m was bound by Hb F, whereas (45.0 +- 6.1)% was associated with Hb A. RBC membranes bound (13.7 +- 4.3)% and (29.3 +- 4.0)% were found unbound in hemolysates. These results indicate that Tc-99m preferentially binds to beta chains. In vivo equilibration of Tc-99m RBCs and of albumin labeled with Evans blue was investigated in five newborn infants. Tc-99m RBCs were stable in each case during the first hour after injection. Elution of Tc-99m from RBCs was (3.4 +- 1.5)% per h. Body-to-venous hematocrit ratio averaged 0.86 +- 0.03

Ultra‐high performance supercritical fluid chromatography of lignin‐derived phenols from alkaline cupric oxide oxidation

Science.gov (United States)

Sun, Mingzhe; Lidén, Gunnar; Sandahl, Margareta

2016-01-01

Traditional chromatographic methods for the analysis of lignin‐derived phenolic compounds in environmental samples are generally time consuming. In this work, an ultra‐high performance supercritical fluid chromatography method with a diode array detector for the analysis of major lignin‐derived phenolic compounds produced by alkaline cupric oxide oxidation was developed. In an analysis of a collection of 11 representative monomeric lignin phenolic compounds, all compounds were clearly separated within 6 min with excellent peak shapes, with a limit of detection of 0.5–2.5 μM, a limit of quantification of 2.5–5.0 μM, and a dynamic range of 5.0–2.0 mM (R 2 > 0.997). The new ultra‐high performance supercritical fluid chromatography method was also applied for the qualitative and quantitative analysis of lignin‐derived phenolic compounds obtained upon alkaline cupric oxide oxidation of a commercial humic acid. Ten out of the previous eleven model compounds could be quantified in the oxidized humic acid sample. The high separation power and short analysis time obtained demonstrate for the first time that supercritical fluid chromatography is a fast and reliable technique for the analysis of lignin‐derived phenols in complex environmental samples. PMID:27452148

Phenol adsorption by activated carbon produced from spent coffee grounds.

Science.gov (United States)

Castro, Cínthia S; Abreu, Anelise L; Silva, Carmen L T; Guerreiro, Mário C

2011-01-01

The present work highlights the preparation of activated carbons (ACs) using spent coffee grounds, an agricultural residue, as carbon precursor and two different activating agents: water vapor (ACW) and K(2)CO(3) (ACK). These ACs presented the microporous nature and high surface area (620-950 m(2) g(-1)). The carbons, as well as a commercial activated carbon (CAC) used as reference, were evaluated as phenol adsorbent showing high adsorption capacity (≈150 mg g(-1)). The investigation of the pH solution in the phenol adsorption was also performed. The different activating agents led to AC with distinct morphological properties, surface area and chemical composition, although similar phenol adsorption capacity was verified for both prepared carbons. The production of activated carbons from spent coffee grounds resulted in promising adsorbents for phenol removal while giving a noble destination to the residue.

Determination of total polyphenolic content in red wines by means of the combined He-Ne laser optothermal window and Folin-Ciocalteu colorimetric assay

NARCIS (Netherlands)

Doka, O.; Bicanic, D.

2002-01-01

The He-Ne laser (632.8 nm) and the concept of optothermal window (OW), a variant of the open photoacoustic cell, were combined with the Folin-Ciocalteu colorimetry assay to quantitate phenolics in four red wines. The total polyphenolic content in selected red wines varied between 786 and 1630 mg/L

Effects of neutron irradiation on red blood cell labeling with technetium-99m

International Nuclear Information System (INIS)

Eng, R.R.; Conklin, J.J.; Grissom, M.P.

1982-01-01

The effects of in vivo and in vitro neutron irradiation on red blood cell radiolabeling with technetium-99m (Tc-99m) were studied. Blood from three dogs was irradiated with neutrons (725 rads, free in air dose) followed by radiolabeling with Tc-99m. The three dogs were subsequently whole body, neutron irradiated (250 rads, midline dose); and blood samples were drawn for radiolabeling at 24, 48, 72 and 96 hours post-irradiation. Blood from three control dogs was also drawn and radiolabeled on each day for comparison. The results show that there were no significant differences between the radiolabeling capacities of in vivo or in vitro neutron irradiated and control RBCs

21 CFR 516.121 - Meetings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Meetings. 516.121 Section 516.121 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS... attending on behalf of the requestor or potential requestor, and contain a proposed agenda for the meeting...

Use of red pigment extracted from eggplant (Solanum melongena L.) peels as natural antioxidant and colorant

International Nuclear Information System (INIS)

Abdeldaiem, M. H.

2013-01-01

The present study was carried out to extract of red pigment from eggplant (Solanum melongena L.) peels by using ethanol ( 70%) acidified with 1.5N HCl ( 85:15 v/v). In addition to study the effect of gamma irradiation at dose levels of 0, 2, 4 and 6 kGy on total phenolic compounds, total antioxidant activity and total anthocyanins of red pigment extracted from eggplant peels and the effect of using non-irradiated pigment as food colorants on the sensory attributes of food items used. The results illustrated that the non-irradiated red pigment extracted from eggplant peel samples had a higher content of total phenolic compounds, total anthocyanins and exhibited high antioxidant activities compared with irradiated samples. Thus, based on these results, the effect ph values ( 1 and 10) and heat treatment ( 50 and 100°C) on color stability and on retention anthocyanins, respectively in samples of non-irradiated red pigment extracted from eggplant peel samples were investigated. Furthermore, the results showed that the concentration of color changes with the values of ph, where he was more concentrated at low values of ph. Also, the results exhibited retain the red pigment extracted from the eggplant peels high concentrations of authenticity after heat treatment at different temperatures and for different periods. Moreover, the results of sensory evaluation obvious that the natural red pigment extracted from eggplant peels could be blended with meat products beef sausage, some fruit juices such as strawberry, red grape and pomegranate to substitute the losses that may occur in the anthocyanins during heat treatments as pasteurization. Therefore, this study suggested that the red pigment extracted from eggplant can be used as natural food additives to increase antioxidant activity and colorant in many foods as an alternative to synthetic dyes that are harmful to health effects.

Detection of gastritis by /sup 99m/Tc-labeled red-blood-cell scintigraphy

International Nuclear Information System (INIS)

Wilton, G.P.; Wahl, R.L.; Juni, J.E.; Froelich, J.W.

1984-01-01

Gastritis is a common condition, with a variety of causes, that is diagnosed most often by barium upper gastrointestinal tract series or endoscopy. The authors report a case in which gastritis without active bleeding was apparent in scintiscans obtained during the evaluation of GI bleeding using /sup 99m/Tc-labeled red blood cells (TcRBC). The scintigraphic findings that suggest gastritis are described

Paraplegia after intercostal neurolysis with phenol

Directory of Open Access Journals (Sweden)

Gollapalli L

2014-11-01

Full Text Available Lakshman Gollapalli, Rudramanaidu Muppuri Department of Anesthesiology and Pain Medicine, Wayne State University/Detroit Medical Center, Detroit, MI, USA Abstract: In patients with advanced stages of cancer, severe pain is commonly encountered and is very difficult to treat. It affects the quality of life of the patient and the families involved. Pain can be managed using analgesics and adjuvant therapy. However, studies have shown that at least 10%–15% of patients fail to control pain adequately and will experience severe pain. We discuss the case of a 66-year-old female with metastatic adenoid cystic carcinoma of the left submandibular gland and developed paraplegia following intercostal neurolysis with phenol. After a successful diagnostic T6 to T12 intercostal nerve block, the patient was scheduled for an intercostal neurolytic block. We injected 2 mL of 10% aqueous phenol at each level on the left from the T6 to T12 ribs. One hour after the procedure, the patient developed bilateral lower extremity weakness with difficulty moving. A physical examination showed the absence of sensation to pinpricks and vibration from T10 to S5 and an absence of anal sphincter tone and sensation. Magnetic resonance images of the thoracic and lumbar spine showed leptomeningeal metastatic disease and myelitis. We postulate that the paraplegia could be from phenol diffusing along either the spinal nerves or the paravertebral venous plexus into the subarachnoid space. This case report points to the risks involved with phenol neurolysis close to the spine, and we propose alternative methods to minimize neurological complications. Keywords: intercostal neurolysis, pain, phenol, paraplegia 

39 CFR 121.1 - First-Class Mail.

Science.gov (United States)

2010-07-01

... 39 Postal Service 1 2010-07-01 2010-07-01 false First-Class Mail. 121.1 Section 121.1 Postal Service UNITED STATES POSTAL SERVICE POST OFFICE SERVICES [DOMESTIC MAIL] SERVICE STANDARDS FOR MARKET-DOMINANT MAIL PRODUCTS § 121.1 First-Class Mail. (a) For all intra-Sectional Center Facility (SCF) domestic...

49 CFR 229.121 - Locomotive cab noise.

Science.gov (United States)

2010-10-01

... 49 Transportation 4 2010-10-01 2010-10-01 false Locomotive cab noise. 229.121 Section 229.121... § 229.121 Locomotive cab noise. (a) Performance standards for locomotives. (1) When tested for static noise in accordance with paragraph (a)(3) of this section, all locomotives of each design or model that...

49 CFR 215.121 - Defective car body.

Science.gov (United States)

2010-10-01

... 49 Transportation 4 2010-10-01 2010-10-01 false Defective car body. 215.121 Section 215.121..., DEPARTMENT OF TRANSPORTATION RAILROAD FREIGHT CAR SAFETY STANDARDS Freight Car Components Car Bodies § 215.121 Defective car body. A railroad may not place or continue in service a car, if: (a) Any portion of...

Inhibitory potentials of phenolic-rich extracts from Bridelia ferruginea on two key carbohydrate-metabolizing enzymes and Fe2+-induced pancreatic oxidative stress.

Science.gov (United States)

Afolabi, Olakunle Bamikole; Oloyede, Omotade Ibidun; Agunbiade, Shadrack Oludare

2018-05-01

The current study was designed to evaluate the various antioxidant potentials and inhibitory effects of phenolic-rich leaf extracts of Bridelia ferruginea (BF) on the in vitro activities of some key enzymes involved in the metabolism of carbohydrates. In this study, BF leaf free and bound phenolic-rich extracts were used. We quantified total phenolic and flavonoid contents, and evaluated several antioxidant activities using assays for ferric reducing antioxidant power, total antioxidant activity (phosphomolybdenum reducing ability), 1,1-diphenyl-2-picrylhydrazyl and thiobarbituric acid reactive species. Also, extracts were tested for their ability to inhibit α-amylase and α-glucosidase activity. The total phenolic and total flavonoid contents in the free phenolic extract of BF were significantly greater than in the bound phenolic extract. Also, all the antioxidant activities considered were significantly greater in the free phenolic extract than in the bound phenolic extract. In the same vein, the free phenolic-rich extract had a significantly higher percentage inhibition against α-glucosidase activity (IC 50  = 28.5 µg/mL) than the bound phenolic extract (IC 50  = 340.0 µg/mL). On the contrary, the free phenolic extract (IC 50  = 210.0 µg/mL) had significantly lower inhibition against α-amylase than the bound phenolic-rich extract (IC 50  = 190.0 µg/mL). The phenolic-rich extracts of BF leaves showed antioxidant potentials and inhibited two key carbohydrate-metabolizing enzymes in vitro. Copyright © 2018 Shanghai Changhai Hospital. Published by Elsevier B.V. All rights reserved.

27 CFR 27.121 - Containers.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Containers. 27.121 Section... Spirits In Bulk § 27.121 Containers. Imported distilled spirits may be bottled in either domestic or imported containers conforming to the provisions of subpart N of this part. (72 Stat. 1374; 26 U.S.C. 5301...

Interaction of red pepper (Capsicum annum, Tepin) polyphenols with Fe(II)-induced lipid peroxidation in brain and liver

Energy Technology Data Exchange (ETDEWEB)

Oboh, G [Biochemistry Department, Federal University of Technology, Akure, Ondo State (Nigeria); [Departamento de Quimica, Universidade Federal de Santa Maria (UFSM), Campus Universitario - Camobi, Santa Maria RS (Brazil); [Abdus Salam International Centre for Theoretical Physics, Trieste (Italy)]. E-mail: goboh2001@yahoo.com; Rocha, J B.T. [Campus Universitario - Camobi, Santa Maria RS (Brazil)

2006-03-15

Polyphenols exhibit a wide range of biological effects because of their antioxidant properties. Several types of polyphenols (phenolic acids, hydrolyzable tannins, and flavonoids) show anticarcinogenic and antimutagenic effects. Comparative studies were carried on the protective ability of free and bound polyphenol extracts of red Capsicum annuum Tepin (CAT) on brain and liver - In vitro. Free polyphenols of red Capsicum annuum Tepin (CAT) were extracted with 80% acetone, while the bound polyphenols were extracted with ethyl acetate from acid and alkaline hydrolysis of the pepper residue from free polyphenols extract. The phenol content, Fe (II) chelating ability, OH radical scavenging ability and protective ability of the extract against Fe (II)-induced lipid peroxidation in brain and liver was subsequently determined. The results of the study revealed that the free polyphenols (218.2mg/100g) content of the pepper were significantly higher than the bound polyphenols (42.5mg/100g). Furthermore, the free polyphenol extract had a significantly higher (<0.05) Fe (II) chelating ability, OH radical scavenging ability than the bound polyphenols. In addition, both extracts significantly inhibited (P<0.05) basal and 25{mu}M Fe (II)- induced lipid peroxidation in Rat's brain and liver in a dose dependent. However, the free polyphenols caused a significantly higher inhibition in the MDA (Malondialdehyde) production in the brain and liver homogenates than the bound phenols. Furthermore, the polyphenols protected the liver more than the brain. In conclusion, free polyphenols from Capsicum annuum protects both the liver and brain from Fe{sup 2+} induced lipid peroxidation, and this is probably due to the higher Fe (II) chelating ability and OH radical scavenging ability of the free polyphenols from the pepper. (author)

RESPONSE OF PHENOLIC METABOLISM INDUCED BY ALUMINIUM TOXICITY IN FAGOPYRUM ESCULENTUM MOENCH. PLANTS.

Science.gov (United States)

Smirnov, O E; Kosyan, A M; Kosyk, O I; Taran, N Yu

2015-01-01

Buckwheat genus (Fagopyrum Mill.) is one of the aluminium tolerant taxonomic units of plants. The aim of the study was an evaluation of the aluminium (50 μM effect on phenolic accumulation in various parts of buckwheat plants (Fagopyrum esculentum Moench). Detection of increasing of total phenolic content, changes in flavonoid and anthocyanin content and phenylalanine ammonia-lyase activity (PAL) were revealed over a period of 10 days of exposure to aluminium. The most significant effects of aluminium treatment on phenolic compounds accumulation were total phenolic content increasing (by 27.2%) and PAL activity rising by 2.5 times observed in leaves tissues. Received data could be helpful to understand the aluminium tolerance principles and relationships of phenolic compounds to aluminium phytotoxicity.

Effective Phytoextraction of Cadmium (Cd) with Increasing Concentration of Total Phenolics and Free Proline in Cannabis sativa (L) Plant Under Various Treatments of Fertilizers, Plant Growth Regulators and Sodium Salt.

Science.gov (United States)

Ahmad, Ayaz; Hadi, Fazal; Ali, Nasir

2015-01-01

The comparative effect of fertilizers (NPK), plant growth regulators (GA3, IAA, Zeatin) and sodium chloride (NaCl) on Cd phytoaccumulation, proline and phenolics production in Cannabis sativa was evaluated. Proline and phenolices were correlated with Cd contents in plant. Cd significantly reduced the plant growth. Fertilizers application (in combination) most significantly increased the growth (19 cm root and 47 cm shoot) on Cd contaminated soil. All treatments increased the Cd contents in plant tissues. This increase was highly significant in fertilizers treated plants (1101, 121 and 544 ppm in roots, stem and leaves respectively). Significantly positive correlation was found between Cd concentration and dry biomass of root (R2=0.7511) and leaves (R2=0.5524). All treatments significantly increased the proline and total phenolics and maximum was recorded in NaCl treated plants followed by fertilizers. Proline was higher in roots while phenolics in leaves. The correlation between proline and phenolics was positive in leaf (R2=0.8439) and root (R2=0.5191). Proline and phenolics showed positive correlation with Cd concentration in plant. Conclusively, fertilizers in combination seem to be the better option for Cd phytoextraction. Further investigation is suggested to study the role of phenolics and proline in Cd phytoextraction.

Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro

DEFF Research Database (Denmark)

Landbo, Anne-Katrine Regel; Meyer, Anne Boye Strunge

2001-01-01

. Red grape juice concentrate inhibited lipid peroxidation of LDL by prolonging the lag phase by 2.7 times relative to a control when evaluated at a total phenolic concentration of 10 muM gallic acid equivalents (GAE). Both red grape juices tested blocked lipid peroxidation of LDL at 20 muM GAE. White.......96, P acid alone did not exert antioxidant activity towards LDL, but combinations of 5 muM ascorbic acid with 5 muM GAE juice phenols eliminated the prooxidant activity of white grape juice, and significantly...

Comparison of phenolic and volatile profiles of edible and toxic ...

African Journals Online (AJOL)

Comparison of phenolic and volatile profiles of edible and toxic forms of Detarium senegalense J. F. GMEL. N.D. Ndiaye, S Munier, Y Pelissier, F Boudard, C Mertz, M Lebrun, C Dhuique-mayer, M Dornier ...

Phenolic Compounds in Brassica Vegetables

Directory of Open Access Journals (Sweden)

Pablo Velasco

2010-12-01

Full Text Available Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables.

Anthocyanins and phenolic acids from a wild blueberry (Vaccinium angustifolium) powder counteract lipid accumulation in THP-1-derived macrophages

DEFF Research Database (Denmark)

Del Bo', Cristian; Cao, Yi; Roursgaard, Martin

2016-01-01

PURPOSE: Blueberries are a rich source of anthocyanins (ACNs) and phenolic acids (PA), which are hypothesized to protect against development of atherosclerosis. The present study examined the effect of an ACN- and PA-rich fractions, obtained from a wild blueberry powder, on the capacity...... to counteract lipid accumulation in macrophages derived from monocytic THP-1 cells. In addition, we tested the capacity of pure ACNs and their metabolites to alter lipid accumulation. METHODS: THP-1-derived macrophages were incubated with fatty acids (500 μM oleic/palmitic acid, 2:1 ratio) and different...... concentrations (from 0.05 to 10 μg mL(-1)) of ACN- and PA-rich fractions, pure ACN standards (malvidin, delphinidin and cyanidin 3-glucoside), and metabolites (syringic, gallic and protocatechuic acids). Lipid accumulation was quantified with the fluorescent dye Nile red. RESULTS: Lipid accumulation was reduced...

46 CFR 121.710 - First-aid kits.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false First-aid kits. 121.710 Section 121.710 Shipping COAST... SYSTEMS AND EQUIPMENT Miscellaneous § 121.710 First-aid kits. A vessel must carry either a first-aid kit... kits, the contents must be stowed in a suitable, watertight container that is marked “First-Aid Kit”. A...

Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.).

Science.gov (United States)

Espin, Susana; Gonzalez-Manzano, Susana; Taco, Verónica; Poveda, Cristina; Ayuda-Durán, Begoña; Gonzalez-Paramas, Ana M; Santos-Buelga, Celestino

2016-03-01

Tree tomato fruits from the yellow giant, giant purple and New Zealand purple cultivars, cultivated in Ecuador were analysed for their phenolic composition and antioxidant capacity. Twelve hydroxycinnamoyl derivatives and four anthocyanins (in the purple cultivars) were detected and identified. The hydroxycinnamoyl derivatives mostly derived from caffeic acid, being 3-O-caffeoylquinic acid and rosmarinic acid the majority compounds. Furthermore, various rosmarinic acid glucosides, caffeoyl glucoside, feruloyl glucoside and two ferulic acid dehydrodimers were tentatively identified. The presence of rosmarinic acid is particularly relevant as it constituted a majority phenolic compound in the four studied tree tomato cultivars and it had not been reported previously in this fruit. In the purple cultivars main anthocyanins were pelargonidin 3-O-rutinoside and delphinidin 3-O-rutinoside. The New Zealand purple cultivar was by far the richest sample in both hydroxycinnamates (421.6mg/100g dry pulp) and anthocyanins (168.9mg/100g dry pulp). Antioxidant capacity, as determined by FRAP, ABTS and ORAC assays, followed the same pattern as phenolic contents, with the New Zealand purple cultivar being the one with the highest and the yellow giant cultivar with the lowest values. Copyright © 2015 Elsevier Ltd. All rights reserved.

Protein Folding and Aggregation into Amyloid: The Interference by Natural Phenolic Compounds

Directory of Open Access Journals (Sweden)

Massimo Stefani

2013-06-01

Full Text Available Amyloid aggregation is a hallmark of several degenerative diseases affecting the brain or peripheral tissues, whose intermediates (oligomers, protofibrils and final mature fibrils display different toxicity. Consequently, compounds counteracting amyloid aggregation have been investigated for their ability (i to stabilize toxic amyloid precursors; (ii to prevent the growth of toxic oligomers or speed that of fibrils; (iii to inhibit fibril growth and deposition; (iv to disassemble preformed fibrils; and (v to favor amyloid clearance. Natural phenols, a wide panel of plant molecules, are one of the most actively investigated categories of potential amyloid inhibitors. They are considered responsible for the beneficial effects of several traditional diets being present in green tea, extra virgin olive oil, red wine, spices, berries and aromatic herbs. Accordingly, it has been proposed that some natural phenols could be exploited to prevent and to treat amyloid diseases, and recent studies have provided significant information on their ability to inhibit peptide/protein aggregation in various ways and to stimulate cell defenses, leading to identify shared or specific mechanisms. In the first part of this review, we will overview the significance and mechanisms of amyloid aggregation and aggregate toxicity; then, we will summarize the recent achievements on protection against amyloid diseases by many natural phenols.

An EPR measure of phenolic content in various wine grapeseeds from marc and grapeseed meals left after oil extraction

International Nuclear Information System (INIS)

Jordan, R.

2002-01-01

Full text: Marc is the leftover material (skins, pulp, seeds, stems) from the fermentation mainly of red wines. Owing to the increase in Australian wine production for home and export, and the decrease in Spirits consumption, marc could be in surfeit- Marc seeds for example, still contain oil and tannins which are useful products. So the titular study by EPR was undertaken. Grapeseeds of various varieties were collected on the vine, and from marc after fermentation. The meal remaining from marc seeds after oil extraction was also collected, and climate was taken into account. From this very limited trial, there appears to be no obvious effect of climate on phenolic content. In most cases, the phenolic content of grapeseeds post-winemaking is lower than that pre-winemaking, consistent with the winemaking process significantly affecting phenolic content. For grapeseed meal, in most cases the phenolic content is lower than that of the seeds used to produce the meal. This 'negative' effect of the oil extraction process is consistent with our previously unpublished work (commercial - in - confidence), but is not necessarily economically significant

Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region.

Science.gov (United States)

Radovanović, Blaga C; Radovanović, Aleksandra N; Souquet, Jean-Marc

2010-11-01

The phenolic profile, determined by the relative proportions of different phenolic compounds, is characteristic for each grape variety and its corresponding wine. The aim of this study was to determine the phenolic and hydroxycinnamate acid, flavan-3-ol and flavonol contents and free radical-scavenging activity of single-cultivar (Cabernet Sauvignon) wines from selected Balkan vineyard regions by spectrophotometric methods and high-performance liquid chromatography with photodiode array and fluorescence detection. The contents of phenolic compounds varied depending on the agroclimatic factors and oenological practices of the vineyard region. The antioxidant activity of wine samples was estimated by their ability to scavenge the stable 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH). All wines showed high DPPH-scavenging activity (70.03-83.53%, mean 73.76%). Significant correlations between catechin (R(2) = 0.8504) and quercetin (R(2) = 0.8488) concentrations and DPPH-scavenging ability of the wines were found. The concentrations of the main components catechin and quercetin can be used as biochemical markers for the authentication of red grape cultivars and their corresponding single-cultivar wines. 2010 Society of Chemical Industry

Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage.

Science.gov (United States)

Murador, Daniella Carisa; Mercadante, Adriana Zerlotti; de Rosso, Veridiana Vera

2016-04-01

The aim of this study is to investigate the effects of different home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and phenolic compounds) determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-DAD-MS(n)), and on the antioxidant activity evaluated by ABTS, ORAC and cellular antioxidant activity (CAA) assays. The steaming technique resulted in a significant increase in phenolic content in kale (86.1%; pkale, steaming resulted in significant increases in antioxidant activity levels in all of the evaluation methods. In the red cabbage, boiling resulted in a significant increase in antioxidant activity using the ABTS assay but resulted in a significant decrease using the ORAC assay. According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Selective defunctionalization by TiO2 of monomeric phenolics from lignin pyrolysis into simple phenols.

Science.gov (United States)

Mante, Ofei D; Rodriguez, Jose A; Babu, Suresh P

2013-11-01

This study is focused on defunctionalizing monomeric phenolics from lignin into simple phenols for applications such as phenol/formaldehyde resins, epoxidized novolacs, adhesives and binders. Towards this goal, Titanium dioxide (TiO2) was used to selectively remove hydroxyl, methoxy, carbonyl and carboxyl functionalities from the monomeric phenolic compounds from lignin to produce mainly phenol, cresols and xylenols. The results showed that anatase TiO2 was more selective and active compared to rutile TiO2. Catechols were found to be the most reactive phenolics and 4-ethylguaiacol the least reactive with anatase TiO2. An overall conversion of about 87% of the phenolics was achieved at 550°C with a catalyst-to-feed ratio of 5 w/w. Over 97% conversion of phenolics is achievable at moderate temperatures (550°C or ≤ 600°C) and a moderate catalyst-to-feed ratio of 6.5:1. The reactivity of catechols on TiO2 suggests that titania is a promising catalyst in the removal of hydroxyl moiety. Published by Elsevier Ltd.

Cytotoxicity of VEGF121/rGel on vascular endothelial cells resulting in inhibition of angiogenesis is mediated via VEGFR-2

Directory of Open Access Journals (Sweden)

Hittelman Walter N

2011-08-01

Full Text Available Abstract Background The fusion protein VEGF121/rGel composed of the growth factor VEGF121 and the plant toxin gelonin targets the tumor neovasculature and exerts impressive anti-vascular effects. We have previously shown that VEGF121/rGel is cytotoxic to endothelial cells overexpressing VEGFR-2 but not to endothelial cells overexpressing VEGFR-1. In this study, we examined the basis for the specific toxicity of this construct and assessed its intracellular effects in vitro and in vivo. Methods We investigated the binding, cytotoxicity and internalization profile of VEGF121/rGel on endothelial cells expressing VEGFR-1 or VEGFR-2, identified its effects on angiogenesis models in vitro and ex vivo, and explored its intracellular effects on a number of molecular pathways using microarray analysis. Results Incubation of PAE/VEGFR-2 and PAE/VEGFR-1 cells with 125I-VEGF121/rGel demonstrated binding specificity that was competed with unlabeled VEGF121/rGel but not with unlabeled gelonin. Assessment of the effect of VEGF121/rGel on blocking tube formation in vitro revealed a 100-fold difference in IC50 levels between PAE/VEGFR-2 (1 nM and PAE/VEGFR-1 (100 nM cells. VEGF121/rGel entered PAE/VEGFR-2 cells within one hour of treatment but was not detected in PAE/VEGFR-1 cells up to 24 hours after treatment. In vascularization studies using chicken chorioallantoic membranes, 1 nM VEGF121/rGel completely inhibited bFGF-stimulated neovascular growth. The cytotoxic effects of VEGF121/rGel were not apoptotic since treated cells were TUNEL-negative with no evidence of PARP cleavage or alteration in the protein levels of select apoptotic markers. Microarray analysis of VEGF121/rGel-treated HUVECs revealed the upregulation of a unique "fingerprint" profile of 22 genes that control cell adhesion, apoptosis, transcription regulation, chemotaxis, and inflammatory response. Conclusions Taken together, these data confirm the selectivity of VEGF121/rGel for VEGFR-2

Alcohol, red wine and cardiovascular disease.

Science.gov (United States)

Wollin, S D; Jones, P J

2001-05-01

The objective of this article is to review the existing literature concerning the effects and mechanisms of action of red wine consumption vs. other alcoholic beverages on the risk of cardiovascular disease (CVD). Of particular interest is the form and quantity of alcohol consumed. This relationship between alcohol consumption and mortality is well supported by epidemiologic studies, which have suggested that different forms of alcohol alter the relative risk values for mortality from CVD. Although not without exception, current evidence from epidemiologic and experimental studies suggests a protective effect against the development of CVD with moderate consumption of red wine. The exact nature of the protective effect remains to be established. However, mechanisms including LDL oxidation and alterations in hemostatic variables are being increasingly recognized as contributory. Key components of red wine thought to be responsible for the protective effects include phenolic compounds and alcohol content. Despite the research presented, some questions relating to the current recommendations regarding moderate alcohol consumption and cardiovascular health remain. However, collectively, the literature aids in understanding some of the ways in which alcoholic beverages and their components affect the health of our population.

Detection of gastrointestinal blood loss with 99mTc-labeled, heat-treated red blood cells

International Nuclear Information System (INIS)

Som, P.; Oster, Z.H.; Atkins, H.L.; Goldman, A.G.; Sacker, D.F.; Harold, W.H.; Fairchild, R.G.; Richards, P.; Brill, A.B.

1981-01-01

Studies in dogs showed that heat-treated 99mTc-labeled red blood cells (HT/RBC) afford a highly sensitive means of detecting gastrointetinal bleeding as low as 0.12 ml/min., which could not be seen with unheated 99mTc-RBC, 99mTc-sulfur colloid, or 99mTc-DTPA. In addition, as the right upper quadrant and epigastrium remained free of activity, only one fifth to one tenth of the dose of 99mTc was needed. The safety of HT/RBC in humans has been documented, and the experiments in dogs suggest that it may have advantages over other agents in detecting gastrointestinal bleeding

Phenol oxidation by mushroom waste extracts: a kinetic and thermodynamic study.

Science.gov (United States)

Pigatto, Gisele; Lodi, Alessandra; Aliakbarian, Bahar; Converti, Attilio; da Silva, Regildo Marcio Gonçalves; Palma, Mauri Sérgio Alves

2013-09-01

Tyrosinase activity of mushroom extracts was checked for their ability to degrade phenol. Phenol oxidation kinetics was investigated varying temperature from 10 to 60 °C and the initial values of pH, enzyme activity and phenol concentration in the ranges 4.5-8.5, 1.43-9.54 U/mL and 50-600 mg/L, respectively. Thermodynamic parameters of phenol oxidation and tyrosinase reversible inactivation were estimated. Tyrosinase thermostability was also investigated through residual activity tests after extracts exposition at 20-50 °C, whose results allowed exploring the thermodynamics of enzyme irreversible thermoinactivation. This study is the first attempt to separate the effects of reversible unfolding and irreversible denaturation of tyrosinase on its activity. Extracts were finally tested on a real oil mill wastewater. Copyright © 2013 Elsevier Ltd. All rights reserved.

The French Paradox: Determining the Superoxide-Scavenging Capacity of Red Wine and Other Beverages

Science.gov (United States)

Logan, Barry A.; Hammond, Matthew P.; Stormo, Benjamin M.

2008-01-01

Plant-derived phenolic compounds such as those found in red wine, tea, and certain fruit juices may protect against cardiovascular disease by detoxifying (scavenging) superoxide and other unstable reactive oxygen species. We present a laboratory exercise that can be used to assess the superoxide-scavenging capacity of beverages. Among the…

CO₂ enrichment can produce high red leaf lettuce yield while increasing most flavonoid glycoside and some caffeic acid derivative concentrations.

Science.gov (United States)

Becker, Christine; Kläring, Hans-Peter

2016-05-15

Carbon dioxide (CO2) enrichment is a common practice in greenhouses to increase crop yields up to 30%. Yet, reports on the effect on foliar phenolic compounds vary. We studied the effect on two red leaf lettuce cultivars, grown for 25 days in growth chambers at CO2 concentrations of 200 or 1,000 ppm, with some plants exchanged between treatments after 11 days. As expected, head mass increased with higher CO2 concentration. Regression analysis, corrected for head mass, showed increased concentrations of most flavonoid glycosides at high CO2 concentrations while only some caffeic acid derivatives were increased, and not uniformly in both cultivars. Sugar concentrations increased with CO2 concentration. Generally, conditions in the 10 days before harvest determined concentrations. We suspect that phenolic compounds were mainly accumulated because plenty of precursors were available. The results indicate that CO2 enrichment can result in high yields of red leaf lettuce rich in phenolic compounds. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

Immunogold Labelling to Localize Polyphenol Oxidase (PPO) During Wilting of Red Clover Leaf Tissue and the Effect of Removing Cellular Matrices on PPO Protection of Glycerol-Based Lipid in the Rumen

Science.gov (United States)

The enzyme polyphenol oxidase (PPO) reduces the extent of proteolysis and lipolysis within red clover fed to ruminants. PPO catalyses the conversion of phenols to quinones which can react with nucleophilic cellular constituents (e.g. proteins), forming protein-phenol complexes that may reduce protei...

Continuous extraction of phenolic compounds from pomegranate peel using high voltage electrical discharge.

Science.gov (United States)

Xi, Jun; He, Lang; Yan, Liang-Gong

2017-09-01

Pomegranate peel, a waste generated from fruit processing industry, is a potential source of phenolic compounds that are known for their anti-oxidative properties. In this study, a continuous high voltage electrical discharge (HVED) extraction system was for the first time designed and optimized for phenolic compounds from pomegranate peel. The optimal conditions for HVED were: flow rate of materials 12mL/min, electrodes gap distance 3.1mm (corresponding to 29kV/cm of electric field intensity) and liquid to solid ratio 35mL/g. Under these conditions, the experimental yield of phenolic compounds was 196.7±6.4mg/g, which closely agreed with the predicted value (199.83mg/g). Compared with the warm water maceration, HVED method possessed higher efficiency for the extraction of phenolic compounds. The results demonstrated that HVED technique could be a very effective method for continuous extraction of natural compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

Yeast α-Glucosidase Inhibitory Phenolic Compounds Isolated from Gynura medica Leaf

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Chao Tan

2013-01-01

Full Text Available Gynura medica leaf extract contains significant amounts of flavonols and phenolic acids and exhibits powerful hypoglycemic activity against diabetic rats in vivo. However, the hypoglycemic active constituents that exist in the plant have not been fully elaborated. The purpose of this study is to isolate and elaborate the hypoglycemic activity compounds against inhibition the yeast α-glucosidase in vitro. Seven phenolic compounds including five flavonols and two phenolic acids were isolated from the leaf of G. medica. Their structures were identified by the extensive NMR and mass spectral analyses as: kaempferol (1, quercetin (2, kaempferol-3-O-β-D-glucopyranoside (3, kaempferol-3-O-rutinoside (4, rutin (5, chlorogenic acid (6 and 3,5-dicaffeoylquinic acid methyl ester (7. All of the compounds except 1 and 3 were isolated for the first time from G. medica. Compounds 1–7 were also assayed for their hypoglycemic activity against yeast α-glucosidase in vitro. All of the compounds except 1 and 6 showed good yeast α-glucosidase inhibitory activity with the IC50 values of 1.67 mg/mL, 1.46 mg/mL, 0.38 mg/mL, 0.10 mg/mL and 0.53 mg/mL, respectively.

Osmotic membrane bioreactor for phenol biodegradation under continuous operation

Energy Technology Data Exchange (ETDEWEB)

Praveen, Prashant; Loh, Kai-Chee, E-mail: chelohkc@nus.edu.sg

2016-03-15

Highlights: • Osmotic membrane bioreactor was used for phenol biodegradation in continuous mode. • Extractant impregnated membranes were used to alleviate substrate inhibition. • Phenol removal was achieved through both biodegradation and membrane rejection. • Phenol concentrations up to 2500 mg/L were treated at HRT varying in 2.8–14 h. • A biofilm removal strategy was formulated to improve bioreactor sustainability. - Abstract: Continuous phenol biodegradation was accomplished in a two-phase partitioning osmotic membrane bioreactor (TPPOMBR) system, using extractant impregnated membranes (EIM) as the partitioning phase. The EIMs alleviated substrate inhibition during prolonged operation at influent phenol concentrations of 600–2000 mg/L, and also at spiked concentrations of 2500 mg/L phenol restricted to 2 days. Filtration of the effluent through forward osmosis maintained high biomass concentration in the bioreactor and improved effluent quality. Steady state was reached in 5–6 days at removal rates varying between 2000 and 5500 mg/L-day under various conditions. Due to biofouling and salt accumulation, the permeate flux varied from 1.2–7.2 LMH during 54 days of operation, while maintaining an average hydraulic retention time of 7.4 h. A washing cycle, comprising 1 h osmotic backwashing using 0.5 M NaCl and 2 h washing with water, facilitated biofilm removal from the membranes. Characterization of the extracellular polymeric substances (EPS) through FTIR showed peaks between 1700 and 1500 cm{sup −1}, 1450–1450 cm{sup −1} and 1200–1000 cm{sup −1}, indicating the presence of proteins, phenols and polysaccharides, respectively. The carbohydrate to protein ratio in the EPS was estimated to be 0.3. These results indicate that TPPOMBR can be promising in continuous treatment of phenolic wastewater.

Bioelectricity generation from coconut husk retting wastewater in fed batch operating microbial fuel cell by phenol degrading microorganism

International Nuclear Information System (INIS)

Jayashree, C.; Arulazhagan, P.; Adish Kumar, S.; Kaliappan, S.; Yeom, Ick Tae; Rajesh Banu, J.

2014-01-01

Dual chamber microbial fuel cell (MFC) operated at fed batch mode for the treatment of retting wastewater has potently achieved both current generation and phenol removal. Hydraulic retention time (HRT) of the reactor was varied from 40 days to 10 days. COD (chemical oxygen demand) removal was 91% at 40 days HRT, with an initial COD concentration of 530 ± 50 g m −3 . Retting wastewater with an initial phenol concentration of 320 ± 60 g m −3 procured a highest phenol removal of 93% at 40 days HRT of the microbial fuel cell. Maximum power density of 362 mW m −2 was achieved using retting wastewater at HRT of 20 days with an internal resistance of 150 Ω in a dual chambered MFC. The bacterial strains in anode region, reported to be responsible for potential phenol removal, were identified as Ochrobactrum sp. RA1 (KJ408266), Ochrobactrum sp. RA2 (KJ408267) and Pesudomonas aeruginosa RA3 (KJ408268) using phylogenetic analysis. The study reveals that, dual chambered MFC effectively removed the phenol from retting wastewater along with power generation. - Highlights: • Maximum power density of 362 mW m −2 (150 Ω) was achieved at HRT of 20 days. • 91% COD removal and 93% phenol removal was observed at HRT of 40 days. • 25% coulombic efficiency was achieved in treatment of retting wastewater with MFC. • Phylogenetic analysis detect phenol degrading Ochrobactrum sp.RA1 in anode biofilm. • In addition, Ochrobactrum sp.RA2 and Pseudomonas aeruginosa RA3 were also isolated

Evaluation of Efficacy of Advanced Oxidation Processes Fenton, Fenton-like and Photo-Fenton for Removal of Phenol from Aqueous Solutions

International Nuclear Information System (INIS)

Mofrad, M. R.; Akbari, H.; Miranzadeh, M. B.; Nezhad, M. E.; Atharizade, M.

2015-01-01

Contamination of water, soil and groundwater caused by aromatic compounds induces great concern in most world areas. Among organic pollutants, phenol is mostly considered dangerous due to its high toxicity for human and animal. Advanced oxidation processes (AOPs) is considered as a most efficient method also the best one for purifying organic compounds which are resistant to conventional physical and chemical processes. This experimental study was carried out in laboratory scale. First, a synthetic solution was made of phenol. Then, Fenton, Fenton-like and photo-Fenton processes were applied removing phenol from aquatic solution. The effects of Hydrogen Peroxide concentration, catalyst, pH and time were studied to phenol removal efficiency. Results showed that Photo-Fenton process with removal efficiency (97.5 percentage) is more efficient than Fenton and Fenton-like processes with removal efficiency (78.7 percentage and 82.5 percentage respectively), in pH=3, (H/sub 2/O/sub 2/)= 3mM, (Fe2+)= 0.1 mM, phenol concentration 100 mg L-1 and time reaction 60 min, the phenol removal was 97.5 percentage. (author)

Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis).

Science.gov (United States)

Granato, Daniel; Grevink, Raymond; Zielinski, Acácio A F; Nunes, Domingos S; van Ruth, Saskia M

2014-10-22

This work aimed at using a simplex-centroid design to model the effects of green, yellow, and red tea mixtures (Camellia sinensis var. sinensis) on metal chelation activity, phenolic composition, antioxidant activity, and instrumental taste profile. The regression models that described the extraction of flavan-3-ols, o-diphenols, total phenolic compounds (TPC), free radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), cupric ion reducing antioxidant activity (CUPRAC), and ferric reducing antioxidant power (FRAP) were significant, and data were fit satisfactorily (R(2) > 80%). A mixture of green and red teas had a synergism in CUPRAC and TPC, whereas a mixture of yellow and red teas had a positive effect on CUPRAC and DPPH. An optimization was performed to maximize the antioxidant activity and flavan-3-ol content and to render a tea with mild bitterness, and results showed that a mixture of 14.81% green, 56.86% yellow, and 28.33% red teas would be the most suitable combination of factors.

Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper at Different Stages of Ripening

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Lizbeth A. Castro-Concha

2014-01-01

Full Text Available In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health. Capsicum is an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of two Capsicum chinense accessions, namely, Chak k’an-iik (orange and MR8H (red, at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW. The antioxidant capacity of Capsicum was directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities.

Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening

Science.gov (United States)

Tuyub-Che, Jemina; Moo-Mukul, Angel; Vazquez-Flota, Felipe A.; Miranda-Ham, Maria L.

2014-01-01

In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health. Capsicum is an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of two Capsicum chinense accessions, namely, Chak k'an-iik (orange) and MR8H (red), at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC) value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW). The antioxidant capacity of Capsicum was directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities. PMID:24683361

The phenolic extractives in southern red oak (Quercus falcata Michx. var. falcata)

Science.gov (United States)

Seiji Ohara; Richard W. Hemingway

1989-01-01

The bark of southern red oak (Quercus falcala Michx. var. falcala) is a rich source of quercitrin (quercetin-3-rhamnoside). It contains only low concentrations of (+)-catechin and no significant amounts of epicatechin or gallocatechin. The three major dimeric proanthocyanidins present are epicatechin-(4β→8)-...

Ultra-high performance supercritical fluid chromatography of lignin-derived phenols from alkaline cupric oxide oxidation.

Science.gov (United States)

Sun, Mingzhe; Lidén, Gunnar; Sandahl, Margareta; Turner, Charlotta

2016-08-01

Traditional chromatographic methods for the analysis of lignin-derived phenolic compounds in environmental samples are generally time consuming. In this work, an ultra-high performance supercritical fluid chromatography method with a diode array detector for the analysis of major lignin-derived phenolic compounds produced by alkaline cupric oxide oxidation was developed. In an analysis of a collection of 11 representative monomeric lignin phenolic compounds, all compounds were clearly separated within 6 min with excellent peak shapes, with a limit of detection of 0.5-2.5 μM, a limit of quantification of 2.5-5.0 μM, and a dynamic range of 5.0-2.0 mM (R(2) > 0.997). The new ultra-high performance supercritical fluid chromatography method was also applied for the qualitative and quantitative analysis of lignin-derived phenolic compounds obtained upon alkaline cupric oxide oxidation of a commercial humic acid. Ten out of the previous eleven model compounds could be quantified in the oxidized humic acid sample. The high separation power and short analysis time obtained demonstrate for the first time that supercritical fluid chromatography is a fast and reliable technique for the analysis of lignin-derived phenols in complex environmental samples. © 2016 The Authors, Journal of Separation Science Published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Phenolic Extracts from Clerodendrum volubile Leaves Inhibit Cholinergic and Monoaminergic Enzymes Relevant to the Management of Some Neurodegenerative Diseases.

Science.gov (United States)

Oboh, Ganiyu; Ogunruku, Omodesola O; Oyeleye, Sunday I; Olasehinde, Tosin A; Ademosun, Ayokunle O; Boligon, Aline Augusti

2017-05-04

This study investigated the inhibitory effects of phenolic-rich extracts from Clerodendrum volubile leaves on cholinergic [acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)] and monoaminergic [monoamine oxidase (MAO)] enzymes' activities and pro-oxidants [Fe 2+ and quinolinic acid-(QA)] induced lipid peroxidation in rats brain homogenates in vitro. Free phenolic extracts (FPE) and bound phenolic extracts (BPE) were obtained via solvent extraction, and the total phenol and flavonoid contents were evaluated. The phenolic constituents of the extracts were also determined using high performance liquid chromatography coupled with diode array detector (HPLC-DAD). Our findings revealed that FPE had higher AChE (2.06 μg/mL), BChE (2.79 μg/mL), and MAO (2.81 μg/mL) inhibitory effects than BPE [AChE, 2.80 μg/mL; BChE, 3.40 μg/mL; MAO, 3.39 μg/mL]. Furthermore, FPE also had significantly (P rich extracts from C. volubile could be part of the mechanism of actions behind its use for memory/cognitive function as obtained in folklore. However, FPE exhibited significantly higher enzymes, inhibitory and antioxidant potentials than BPE.

Fatty acids, phenols content, and antioxidant activity in Ibervillea sonorae callus cultures

OpenAIRE

Estrada-Zúñiga, M.E.; Arano-Varela, H.; Buendía-González, L.; Orozco-Villafuerte, J.

2012-01-01

Ibervillea sonorae callus cultures were established in order to produce fatty acids (lauric, myristic, pentadecanoic, palmitic and stearic acids) and phenolic compounds. Highest callus induction (100%) was obtained in treatments containing 2.32 or 4.65 μM Kinetin (KIN) with 2.26 or 6.80 μM 2,4-Dichlorophenoxyacetic acid (2,4-D). Highest fatty acids (FA) production (48.57 mg g-1), highest total phenol content (TPC; 57.1 mg gallic acid equivalents [GAE] g-1) and highest antioxidant activity (EC...

Phenol remediation by peroxidase from an invasive mesquite: Turning an environmental wound into wisdom.

Science.gov (United States)

Singh, Savita; Mishra, Ruchi; Sharma, Radhey Shyam; Mishra, Vandana

2017-07-15

The present study examines mesquite (Prosopis juliflora), an invasive species, to yield peroxidase that may reduce hazards of phenolics to living organisms. As low as 0.3U of low-purity mesquite peroxidase (MPx) efficiently remove phenol and chlorophenols (90-92%) compared with Horseradish peroxidase (HRP) (40-60%). MPx shows a very high removal efficiency (40-50%) at a wide range of pH (2-9) and temperature (20-80°C), as opposed to HRP (15-20%). At a high-level of the substrate (2.4mM) and without the addition of PEG, MPx maintains a significant phenolic removal (60-≥92%) and residual activity (∼25%). It proves the superiority of MPx over HRP, which showed insignificant removal (10-12%) under similar conditions, and no residual activity even with PEG addition. The root elongation and plant growth bioassays confirm phenolic detoxification by MPx. Readily availability of mesquite across the countries and easy preparation of MPx from leaves make this tree as a sustainable source for a low-technological solution for phenol remediation. This study is the first step towards converting a biological wound of invasive species into wisdom and strength for protecting the environment from phenol pollution. Copyright © 2017 Elsevier B.V. All rights reserved.

Relationship structure-antioxidant activity of hindered phenolic compounds

Directory of Open Access Journals (Sweden)

Weng, X. C.

2014-12-01

Full Text Available The relationship between the structure and the antioxidant activity of 21 hindered phenolic compounds was investigated by Rancimat and DPPH· tests. 3-tert-butyl-5-methylbenzene-1,2-diol is the strongest antioxidant in the Rancimat test but not in the DPPH· test because its two hydroxyl groups have very strong steric synergy. 2,6-Ditert-butyl-4-hydroxy-methylphenol exhibits a strong antioxidant activity as 2,6-ditertbutyl- 4-methoxyphenol does in lard. 2,6-Ditert-butyl-4- hydroxy-methylphenol also exhibits stronger activity than 2-tert-butyl-4- methoxyphenol. The methylene of 2,6-ditert-butyl-4-hydroxy-methylphenol can provide a hydrogen atom to active free radicals like a phenolic hydroxyl group does because it is greatly activated by both the aromatic ring and hydroxyl group. Five factors affect the antioxidant activities of the phenolic compounds: how stable the phenolic compound free radicals are after providing hydrogen atoms; how many hy drogen atoms each of the phenolic compounds can provide; how fast the phenolic compounds provide hydrogen atoms; how easily the phenolic compound free radicals can combine with more active free radicals, and whether or not a new antioxidant can form after the phenolic compound provides hydrogen atoms.La relación entre estructura y la actividad antioxidante de 21 compuestos fenólicos con impedimentos estéricos fue investigado mediante ensayos con Rancimat y DPPH·. El 3-terc-butil-5-metilbenceno-1,2-diol es el antioxidante más potente en los ensayos mediante Rancimat pero no mediante ensayos con DPPH·, porque sus dos grupos hidroxilo tienen una fuerte sinergia estérica. El 2,6-Di-terc-butil-4-hidroxi-metil-fenol mostró una actividad antioxidante tan fuerte como el 2,6-di-ter-butil-4-metoxifenol en ensayos con manteca de cerdo. El 2,6-di-terc-butil-4-hidroxi-metilfenol también mostró una actividad más fuerte que el 2-terc-butil-4-metoxifenol. El grupo metileno del 2,6-di-ter-butil-4-hidroxi

Variability of Biological Degradation of Phenolic Hydrocarbons in an Aerobic Aquifer Determined by Laboratory Batch Experiments

DEFF Research Database (Denmark)

Nielsen, Per Henning; Christensen, Thomas Højlund

1994-01-01

The biological aerobic degradation of 7 phenolic hydrocarbons (phenol, o-cresol, o-nitrophenol, p-nitrophenol, 2,6-dichlorophenol, 2,4-dichlorophenol, 4,6-o-dichlorocresol) and 1 aromatic hydrocarbon (nitrobenzene) was studied for 149 days in replicate laboratory batch microcosms with sediment...... and groundwater from 8 localities representing a 15 m × 30 m section of an aerobic aquifer. Three patterns of variation were found: (1) phenol, o-cresol and in most cases p-nitrophenol showed very fast degradation with no or only short lag phases and with very little variation among localities; (2) 2...

Infestation of froghopper nymphs changes the amounts of total phenolics in sugarcane

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Silva Rafael José Navas da

2005-01-01

Full Text Available The increased rate of sugarcane harvest without previous burn has provided a very favorable environment to the froghopper Mahanarva fimbriolata (Stal, 1854, with high moisture and low temperature variation. Few works have studied the response of sugarcane to this pest, so little is known about resistant cultivars. Plant phenolics are widely studied compounds because of their known antiherbivore effect. This research aims to determine if the attack of M. fimbriolata nymphs stimulates the accumulation of total phenolics in sugarcane. The experiment was carried out in greenhouse and arranged in completely randomized design, in a 3 X 2 X 4 factorial with three replications. Second instar nymphs of M. fimbriolata were infested at the following rates: control, 2-4 and 4-8 nymphs per pot (first-second infestations, respectively. Pots were covered with nylon net and monitored daily to isolate the effect of leaf sucking adults. Leaf and root samples were collected and kept frozen in liquid nitrogen until analyses. Infested plants showed higher levels of phenolics in both root and leaf tissues. In roots, the cultivar SP80-1816 accumulated more phenolic compounds in response to the infestation of M. fimbriolata. On the other hand, higher levels were found in leaves and roots of control plants of SP86-42, which might be an indication of a non-preference mechanism. The increase of total phenolics in sugarcane infested with root-sucking froghopper nymphs does not seem to be useful to detect the resistance to this pest.

{sup 99} {sup m}Tc-sulphur-colloid and heat-denatured {sup 99} {sup m}Tc-labelled red cell scans demonstrating a giant intrapelvic spleen in a girl after splenectomy

Energy Technology Data Exchange (ETDEWEB)

Kao, P.F. [Dept. of Nuclear Medicine, Chang Gung Memorial Hospital and Chang Gung University School of Medicine, Tauyuan, Taiwan (Taiwan); Dept. of Nuclear Medicine, Chang Gung Memorial Hospital, Taipei, Taiwan (Taiwan); Tzen, K.Y.; Tsai, M.F. [Dept. of Nuclear Medicine, Chang Gung Memorial Hospital and Chang Gung University School of Medicine, Tauyuan, Taiwan (Taiwan); Lin, J.N. [Dept. of Paediatric Surgery, Chang Gung Childrens Hospital and Chang Gung University School of Medicine, Tauyuan, Taiwan (Taiwan)

2001-04-01

A 17 x 12 x 5-cm giant intrapelvic mass in a 14-year-old girl is reported. This mass developed 6 years after a splenectomy for splenic torsion. The heat-denatured {sup 99} {sup m}Tc-labelled red cell scan and {sup 99} {sup m}Tc- sulphur-colloid scan confirmed the specific red cell sequestration function and reticuloendothelial activity in the giant intrapelvic spleen. The size and development of the giant intrapelvic spleen are unusual. The usefulness of functional images to diagnosis the nature of the intrapelvic mass is well demonstrated. (orig.)

ISOLATION AND CHARACTERIZATION OF A MOLYBDENUM-REDUCING, PHENOL- AND CATECHOL-DEGRADING PSEUDOMONAS PUTIDA STRAIN AMR-12 IN SOILS FROM EGYPT

Directory of Open Access Journals (Sweden)

M. Abd. AbdEl-Mongy

2016-02-01

Full Text Available Sites contaminated with both heavy metals and organic xenobiotic pollutants warrants the effective use of either a multitude of bacterial degraders or bacteria having the capacity to detoxify numerous toxicants simultaneously. A molybdenum-reducing bacterium with the capacity to degrade phenolics is reported. Molybdenum (sodium molybdate reduction was optimum between pH 6.0 and 7.0 and between 20 and 30 °C. The most suitable electron donor was glucose. A narrow range of phosphate concentrations between 5.0 and 7.5 mM was required for optimal reduction, while molybdate between 20 and 30 mM were needed for optimal reduction. The scanning absorption spectrum of the molybdenum blue produced indicated that Mo-blue is a reduced phosphomolybdate. Molybdenum reduction was inhibited by the heavy metals mercury, silver and chromium. Biochemical analysis identified the bacterium as Pseudomonas putida strain Amr-12. Phenol and phenolics cannot support molybdenum reduction. However, the bacterium was able to grow on the phenolic compounds (phenol and catechol with observable lag periods. Maximum growth on phenol and catechol occurred around the concentrations of 600 mg∙L-1. The ability of this bacterium to detoxify molybdenum and grown on toxic phenolic makes this bacterium an important tool for bioremediation.