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1
Zilic, Sladjana, Vesna Hadzi-Taskovic-Sukalovic, Dejan Dodig, Vuk Maksimovic, and Vesna Kandic. "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes." Genetika 45, no. 1 (2013): 87–100. http://dx.doi.org/10.2298/gensr1301087z.
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The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.
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Roowi, Suri, Z. Hussin, R. Othman, S. A. Muhammad, and Arif Zaidi Jusoh. "Phenolic Acids in Selected Tropical Citrus." Asian Journal of Plant Biology 1, no. 1 (December 26, 2013): 1–5. http://dx.doi.org/10.54987/ajpb.v1i1.13.
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In spite of wide research on plant phenolics, limited data are available on the phenolic acid content in selected tropical citrus. Phenolic acids are known to contribute health benefits to humans. In this study, free and ester conjugated phenolic acid in selected tropical citrus was successfully identified and quantified using Gas Chromatography Mass Spectrometry (GCMS). Citrus microcarpa, Citrus medica, Citrus hystrix and Citrus suhuiensis were among the tropical citrus analysed for their free and ester conjugated phenolic acids. C. microcarpa contains high amount of free and ester conjugated phenolic acid, which may suitable to be applied in health food products.
3
Ye, Lingxu, Sumei Zhou, Liya Liu, Lei Liu, Daniel L. E. Waters, Kui Zhong, Xianrong Zhou, Xiaojun Ma, and Xingxun Liu. "Phenolic Compounds and Antioxidant Capacity of Brown Rice in China." International Journal of Food Engineering 12, no. 6 (August 1, 2016): 537–46. http://dx.doi.org/10.1515/ijfe-2015-0346.
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Abstract The phenolic compounds and antioxidant activity of brown rice are well known but the extent to which phenolics and antioxidant activity varies within rice (Oryza sativa) is not known. This study evaluated the natural variation of phenolic compounds in brown rice of the major cultivars currently grown in China. Free phenolics were extracted with chilled methanol, while bound phenolics were released and extracted by alkaline hydrolysis. There were significant differences in phenolic and flavonoid content between these cultivars and significant differences in bound and total phenolics between japonica and indica samples. Ferulic and p-coumaric acids were the major phenolic acids and existed in both free and bound forms, with the bound form of ferulic acid being a dominant phenolic compound in brown rice. Phenolic compounds were the major contributor to the antioxidant capacity of brown rice and bound phenolics contributed more than free phenolics as estimated using ABTS+ radical scavenging method. This study provides additional information on brown rice from japonica and indica subspecies and may assist in retaining or increasing phenolics and antioxidant activity in rice.
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Rebiai, Abdelkrim, Bachir Ben Seghir, Hadia Hemmami, Soumeia Zeghoud, Mohamed Lakhder Belfar, and Imane Kouadri. "Determination of some phenolic acids in Algerian propolis." Ovidius University Annals of Chemistry 32, no. 2 (July 1, 2021): 120–24. http://dx.doi.org/10.2478/auoc-2021-0018.
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Abstract Propolis is a resinous material collected by bees from various plant exudates, rich in well-known phenolic compounds, such as phenolic acids, that are important to health. Extracts of propolis are very complex matrices that are hard to test. The purpose of this study was to characterize some of the propolis phenolics that were collected from five different districts in Algeria. The High-Performance Liquid Chromatography (HPLC), a modern quantitative method, has been adopted to identify the phenolic acids. Moreover, total phenolic content of four different phenolic acids were identified, with the most abundant being chlorogenic acid, followed by caffeic acid, gallic acid, and p-coumaric acid, the obtained ratios from phenolic acids being in the range of 52.193 to 148.151 μg/g, 0.043 to 7.128 mg/g, 0.328 to 0.440 mg/g and 0.328 to 0.440 mg/g, respectively. Overall, our analysis indicates that all the samples of propolis tested are healthy sources of phenolic acids and the significant differences in the concentrations of the acids were observed for propolis samples from north and south of Algeria. It is probably the effect of different conditions of the collection of the resin and secrets by bees.
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Butsat, S., and S. Siriamornpun. "Phenolic Acids and Antioxidant Activities in Husk of Different Thai Rice Varieties." Food Science and Technology International 16, no. 4 (August 2010): 329–36. http://dx.doi.org/10.1177/1082013210366966.
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This study was designed to investigate the free and bound phenolic acids as well as their antioxidant activities in husk of 12 Thai rice varieties consisting of pigmented rice and normal rice. The pigmented rice husk gave higher free total phenolic contents than normal rice husk. However, there was no significant difference in bound total phenolic contents between pigmented rice and normal rice husks. Ferulic and p-coumaric acids were the major phenolic acids in the free fraction of pigmented rice husks, whereas vanillic acid was the dominant phenolic acid in the free fraction of normal rice husks. On the other hand, p-coumaric acid was highly found in bound form of both pigmented and normal rice husks. The antioxidant activity of husk extracts was positively correlated with the total free phenolics content and individual of phenolic acids especially ferulic acid. On the basis of this study, it is suggested that the rice husk could be a potential phenolic acid source and may therefore offer an effective source of natural antioxidant. Our findings provide valuable information on phenolic acids composition and antioxidant activity of husk for further food application.
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Liu, Yihan, Sanaa Ragaee, Massimo F. Marcone, and El-Sayed M. Abdel-Aal. "Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions." Foods 9, no. 7 (July 10, 2020): 908. http://dx.doi.org/10.3390/foods9070908.
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Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the phenolic acids and antioxidant properties of three pulses (faba beans, lentils, peas). The composition of phenolic acids differed among the three pulses with p-coumaric and ferulic being the dominant acids. Cooking increased free phenolic acids and lessened bound phenolic acids in faba beans and peas, while decreased both free and bound phenolic acids in lentils. Cooking resulted in reductions in total phenol content (TPC) in faba bean methanol and bound extracts. Pressure and microwave cooking increased TPC in lentil methanol extracts, while pot boiling and slow cooking reduced TPC. Microwave cooking resulted in increases in TPC in bound phenolic extracts from lentils. For peas, cooking increased TPC in both methanol and bound phenolic extracts. Significant changes were also observed in the antioxidant capacity of cooked pulses based on the scavenging ability of DPPH, ABTS and peroxyl radicals subject to the type of pulse, polyphenol and antioxidant assay. Despite the significant reduction in antioxidants, high amounts of phenolics with potent antioxidant activities are still found in cooked pulses.
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Tuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely, and Tran Dang Xuan. "Antioxidant Capacity and Phenolic Contents of Three Quercus Species." International Letters of Natural Sciences 54 (May 2016): 85–99. http://dx.doi.org/10.18052/www.scipress.com/ilns.54.85.
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The antioxidant capability and phenolic contents of ethanol extracts (free phenolics) and ethyl acetate extracts (bound phenolics) of three Quercus species were estimated in this work. The antioxidant activities were examined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical, reducing power and b-carotene bleaching methods. HPLC was employed to detect major phenolic acids. The leaf extract of Q. salicina contained maximum total phenolics while the highest total flavonoid content was found in the leaf extract of Q. serrata. The antioxidant activities varied among three species. Bark extract of Q. salicina was the most potential and it was closed to levels of the standard antioxidative dibutyl hydroxytoluene (BHT). The bark extract of Q. serrata also showed promising antioxidant activities despite their eminence was negligibly lower than Q. salicina. Stronger antioxidant activities of free phenolics than those of the bound phenolics may be attributed to higher quantities of free phenolics in the barks of Quercus species, however total flavonoids may not contribute a critical role. By HPLC analysis, thirteen phenolic acids were detected in the leaf and bark extracts. Of them, Q. salicina showed maximum in number (ten compounds) and quantities of detected phenolic acids. Ellagic, chlorogenic and benzoic acids were dominant in Quercus species. Findings of this study revealed that leaves and barks of three Quercus species are rich source of antioxidants, and Q.salicina is the most promising and should be elaborated to exploit its pharmaceutical properties.
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Tuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely, and Tran Dang Xuan. "Antioxidant Capacity and Phenolic Contents of Three <i>Quercus</i> Species." International Letters of Natural Sciences 54 (May 11, 2016): 85–99. http://dx.doi.org/10.56431/p-u66fhw.
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The antioxidant capability and phenolic contents of ethanol extracts (free phenolics) and ethyl acetate extracts (bound phenolics) of three Quercus species were estimated in this work. The antioxidant activities were examined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical, reducing power and b-carotene bleaching methods. HPLC was employed to detect major phenolic acids. The leaf extract of Q. salicina contained maximum total phenolics while the highest total flavonoid content was found in the leaf extract of Q. serrata. The antioxidant activities varied among three species. Bark extract of Q. salicina was the most potential and it was closed to levels of the standard antioxidative dibutyl hydroxytoluene (BHT). The bark extract of Q. serrata also showed promising antioxidant activities despite their eminence was negligibly lower than Q. salicina. Stronger antioxidant activities of free phenolics than those of the bound phenolics may be attributed to higher quantities of free phenolics in the barks of Quercus species, however total flavonoids may not contribute a critical role. By HPLC analysis, thirteen phenolic acids were detected in the leaf and bark extracts. Of them, Q. salicina showed maximum in number (ten compounds) and quantities of detected phenolic acids. Ellagic, chlorogenic and benzoic acids were dominant in Quercus species. Findings of this study revealed that leaves and barks of three Quercus species are rich source of antioxidants, and Q.salicina is the most promising and should be elaborated to exploit its pharmaceutical properties.
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Suprun, Andrey R., Alexandra S. Dubrovina, Alexey P. Tyunin, and Konstantin V. Kiselev. "Profile of Stilbenes and Other Phenolics in Fanagoria White and Red Russian Wines." Metabolites 11, no. 4 (April 9, 2021): 231. http://dx.doi.org/10.3390/metabo11040231.
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Grapes and wines represent the most important source of edible stilbenes and other phenolic metabolites, which demonstrate a wide range of valuable biological activities. However, there is no information about the profile and content of phenolic compounds in Russian wines. We firstly analyzed phenolics (stilbenes, phenolic acids, and flavonols) in some representatives of Russian wines, including eleven red and seven white Russian wines from Fanagoria, Krasnodarsky Territory. The Russian red wines contained six stilbenes (trans-resveratrol, cis-resveratrol, trans-, cis-piceid, trans-piceatannol, δ-viniferin), while the white wines contained only five stilbenes (cis-resveratrol, trans-, cis-piceid, trans-piceatannol, trans-resveratrol). More than a half of the total stilbenes in the wines (65% of all stilbenes) were presented by trans-piceid and cis-piceid, while trans-resveratrol reached 16% of all the stilbenes. The red wines also contained six phenolic acids and six flavonols, while the white wines contained six phenolic acids and only three flavonols. Myrecitin-3-O-glucoside, quercetin-3-O-glucoside, and myricetin were the major flavonols in the red wines, while dihydroquercetin-3-O-rhamnoside was the major flavonol in the white wines. The red wines contained markedly higher amounts of stilbenes, phenolic acids, and flavonols than the white wines. Thus, the data showed that young red Russian Fanagoria wines represent a rich source of phenolic compounds. The study also revealed that younger wines were more abundant in phenolics, and wine storage for six months in the dark at +10 °C led to a decrease in the total content of phenolics, primarily monomeric stilbenes and quercetin-3-O-glucoside and quercetin flavonols.
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Sun, Wenli, and Mohamad Hesam Shahrajabian. "Therapeutic Potential of Phenolic Compounds in Medicinal Plants—Natural Health Products for Human Health." Molecules 28, no. 4 (February 15, 2023): 1845. http://dx.doi.org/10.3390/molecules28041845.
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Phenolic compounds and flavonoids are potential substitutes for bioactive agents in pharmaceutical and medicinal sections to promote human health and prevent and cure different diseases. The most common flavonoids found in nature are anthocyanins, flavones, flavanones, flavonols, flavanonols, isoflavones, and other sub-classes. The impacts of plant flavonoids and other phenolics on human health promoting and diseases curing and preventing are antioxidant effects, antibacterial impacts, cardioprotective effects, anticancer impacts, immune system promoting, anti-inflammatory effects, and skin protective effects from UV radiation. This work aims to provide an overview of phenolic compounds and flavonoids as potential and important sources of pharmaceutical and medical application according to recently published studies, as well as some interesting directions for future research. The keyword searches for flavonoids, phenolics, isoflavones, tannins, coumarins, lignans, quinones, xanthones, curcuminoids, stilbenes, cucurmin, phenylethanoids, and secoiridoids medicinal plant were performed by using Web of Science, Scopus, Google scholar, and PubMed. Phenolic acids contain a carboxylic acid group in addition to the basic phenolic structure and are mainly divided into hydroxybenzoic and hydroxycinnamic acids. Hydroxybenzoic acids are based on a C6-C1 skeleton and are often found bound to small organic acids, glycosyl moieties, or cell structural components. Common hydroxybenzoic acids include gallic, syringic, protocatechuic, p-hydroxybenzoic, vanillic, gentistic, and salicylic acids. Hydroxycinnamic acids are based on a C6-C3 skeleton and are also often bound to other molecules such as quinic acid and glucose. The main hydroxycinnamic acids are caffeic, p-coumaric, ferulic, and sinapic acids.
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Abotaleb, Mariam, Alena Liskova, Peter Kubatka, and Dietrich Büsselberg. "Therapeutic Potential of Plant Phenolic Acids in the Treatment of Cancer." Biomolecules 10, no. 2 (February 3, 2020): 221. http://dx.doi.org/10.3390/biom10020221.
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Globally, cancer is the second leading cause of death. Different conventional approaches to treat cancer include chemotherapy or radiotherapy. However, these are usually associated with various deleterious effects and numerous disadvantages in clinical practice. In addition, there are increasing concerns about drug resistance. In the continuous search for safer and more effective treatments, plant-derived natural compounds are of major interest. Plant phenolics are secondary metabolites that have gained importance as potential anti-cancer compounds. Phenolics display a great prospective as cytotoxic anti-cancer agents promoting apoptosis, reducing proliferation, and targeting various aspects of cancer (angiogenesis, growth and differentiation, and metastasis). Phenolic acids are a subclass of plant phenolics, furtherly divided into benzoic and cinnamic acids, that are associated with potent anticancer abilities in various in vitro and in vivo studies. Moreover, the therapeutic activities of phenolic acids are reinforced by their role as epigenetic regulators as well as supporters of adverse events or resistance associated with conventional anticancer therapy. Encapsulation of phyto-substances into nanocarrier systems is a challenging aspect concerning the efficiency of natural substances used in cancer treatment. A summary of phenolic acids and their effectiveness as well as phenolic-associated advances in cancer treatment will be discussed in this review.
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Russell, Wendy, and Garry Duthie. "Plant secondary metabolites and gut health: the case for phenolic acids." Proceedings of the Nutrition Society 70, no. 3 (May 9, 2011): 389–96. http://dx.doi.org/10.1017/s0029665111000152.
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Plant-based diets contain a plethora of secondary metabolites that may impact on health and disease prevention. Much attention has been focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals such as flavonoids, carotenoids, phyto-oestrogens and glucosinolates. Less attention has been paid to simple phenolic acids that are widely found in fruit, vegetables, herbs, spices and beverages. Daily intakes may exceed 100 mg. In addition, bacteria in the gut can perform reactions that transform more complex plant phenolics such as anthocyanins, procyanidins, flavanones, flavonols, tannins and isoflavones into simple phenolic metabolites. The colon is thus a rich source of potentially active phenolic acids that may impact both locally and systemically on gut health. Both the small and large intestine (colon) contain absorption sites for phenolic acids but low post-prandial concentrations in plasma indicate minimal absorption early in the gastrointestinal tract and/or rapid hepatic metabolism and excretion. Therefore, any bioactivity that contributes to gut health may predominantly occur in the colon. Several phenolic acids affect the expression and activity of enzymes involved in the production of inflammatory mediators of pathways thought to be important in the development of gut disorders including colon cancer. However, at present, we remain largely ignorant as to which of these compounds are beneficial to gut health. Until we can elucidate which pro-inflammatory and potentially carcinogenetic changes in gene expression can be moderated by simple phenolic acids, it is not possible to recommend specific plant-based foods rich in particular phenolics to optimise gut health.
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Moniruzzaman, Mohammed, Chua Yung An, Pasupuleti Visweswara Rao, Mohammad Nurul Islam Hawlader, Siti Amirah Binti Mohd Azlan, Siti Amrah Sulaiman, and Siew Hua Gan. "Identification of Phenolic Acids and Flavonoids in Monofloral Honey from Bangladesh by High Performance Liquid Chromatography: Determination of Antioxidant Capacity." BioMed Research International 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/737490.
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The aim of the present study was to characterize the phenolic acids, flavonoids, and antioxidant properties of monofloral honey collected from five different districts in Bangladesh. A new high performance liquid chromatography (HPLC) equipped with a UV detector method was developed for the identification of the phenolic acids and flavonoids. A total of five different phenolic acids were identified, with the most abundant being caffeic acid, benzoic acid, gallic acid, followed by chlorogenic acid and trans-cinnamic acid. The flavonoids, kaempferol, and catechin were most abundant, followed by myricetin and naringenin. The mean moisture content, total sugar content, and color characteristics of the honey samples were 18.36 ± 0.95%, 67.40 ± 5.63 g/100 g, and 129.27 ± 34.66 mm Pfund, respectively. The mean total phenolic acids, total flavonoid content, and proline content were 199.20 ± 135.23, 46.73 ± 34.16, and 556.40 ± 376.86 mg/kg, respectively, while the mean FRAP values and DPPH radical scavenging activity were 327.30 ± 231.87 μM Fe (II)/100 g and 36.95 ± 20.53%, respectively. Among the different types of honey, kalijira exhibited the highest phenolics and antioxidant properties. Overall, our study confirms that all the investigated honey samples are good sources of phenolic acids and flavonoids with good antioxidant properties.
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Goławska, Sylwia, Iwona Łukasik, Adrian Arkadiusz Chojnacki, and Grzegorz Chrzanowski. "Flavonoids and Phenolic Acids Content in Cultivation and Wild Collection of European Cranberry Bush Viburnum opulus L." Molecules 28, no. 5 (March 1, 2023): 2285. http://dx.doi.org/10.3390/molecules28052285.
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Guelder rose (Viburnum opulus L.) is known for its health benefits. V. opulus contains phenolic compounds (flavonoids and phenolic acids), a group of plant metabolites with wide biological activities. They are good sources of natural antioxidants in human diets owing to their prevention of the oxidative damage responsible for many diseases. In recent years, observations have shown that an increase in temperature can change the quality of plant tissues. So far, little research has addressed the problem of the common impact of temperature and place of occurrence. Towards a better understanding of phenolics concentration that could indicate their potentials as therapeutic agents and towards predicting and controlling the quality of medicinal plants, the aim of this study was to compare phenolic acids and flavonoids content in the leaves of cultivation and wild collection V. opulus, and to examine the impacts of temperature and place of occurrence on their content and composition. Total phenolics were determined using the spectrophotometric method. Phenolic composition of V. opulus was determined using high-performance liquid chromatography (HPLC). The following hydroxybenzoic acids there were identified: gallic, p-hydroxybenzoic, syringic, salicylic, benzoic, as well as hydroxycinnamic acids: chlorogenic, caffeic, p-coumaric, ferulic, o-coumaric and t-cinnamic. The analysis of extracts from V. opulus leaves has indicated the presence of the following flavonoids: flavanols: (+)-catechin and (−)-epicatechin; flavonols: quercetin, rutin, kaempferol, myricetin; and flavones: luteolin, apigenin and chrysin. The dominant phenolic acids were p-coumaric and gallic acids. The major flavonoids found in V. opulus leaves were myricetin and kaempferol. Temperature and plant location affected the concentration of tested phenolic compounds. The present study shows the potential of naturally grown and wild V. opulus for the human.
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Menga, Valeria, Valentina Giovanniello, Michele Savino, Antonio Gallo, Salvatore Antonio Colecchia, Vanessa De Simone, Silvia Zingale, and Donatella Bianca Maria Ficco. "Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential." Plants 12, no. 6 (March 17, 2023): 1350. http://dx.doi.org/10.3390/plants12061350.
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Durum wheat varieties are important sources of nutrients and provide remarkable amounts of phytochemicals. Especially, phenolics, which are mostly located in external layers of grains, have recently gained increased interest due to their high antioxidant power. This study aimed to evaluate the differences in the quality traits and phenolic compounds’ concentration (e.g., phenolic acids) of different durum wheat genotypes, namely four Italian durum wheat cultivars and a USA elite variety, in relation to their yield potential and year of release. Phenolic acids were extracted both from wholemeal flour and semolina and analysed through HPLC-DAD analysis. Ferulic acid was the most represented phenolic acid, both in the wholemeal flour (438.3 µg g−1 dry matter) and in semolina (57.6 µg g−1 dry matter) across all cultivars, followed by p-coumaric acid, sinapic acid, vanillin, vanillic acid, syringic acid, and p-hydroxybenzoic acid. Among the cultivars, Cappelli showed the highest phenolic acid content, whilst Kronos had the lowest one. Negative correlations occurred between some phenolic acids and morphological and yield-related traits, especially for Nadif and Sfinge varieties. On the contrary, durum wheat genotypes with low yield potential such as Cappelli accumulated higher concentrations of phenolic acids under the same growing conditions, thereby significantly contributing to the health-promoting purposes.
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Ailer, Štefan, Roman Serenčéš, Dagmar Kozelová, Zuzana Poláková, and Silvia Jakabová. "Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology." Applied Sciences 11, no. 15 (July 22, 2021): 6735. http://dx.doi.org/10.3390/app11156735.
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The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents.
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Bento-Silva, Andreia, Noélia Duarte, Elsa Mecha, Maria Belo, Ana Teresa Serra, Maria Carlota Vaz Patto, and Maria Rosário Bronze. "Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds." Antioxidants 10, no. 5 (April 26, 2021): 672. http://dx.doi.org/10.3390/antiox10050672.
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Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing. Several traditional products can be obtained from maize and, in Portugal, it is used for the production of an ethnic bread called broa. In order to evaluate the effect of processing on maize phenolic composition, one commercial hybrid and five open-pollinated maize flours and broas were studied. The total phenolic content and antioxidant activity were evaluated by the Folin-Ciocalteu and ORAC assays, respectively. The major phenolics, namely ferulic and p-coumaric acids (in their soluble-free, soluble-conjugated and insoluble forms), insoluble ferulic acid dimers and soluble hydroxycinnamic acid amides were quantitated. Results show that the total phenolic content, antioxidant activity and hydroxycinnamic acids resisted traditional processing conditions used in the production of broas. The content in soluble-free phenolics increased after processing, meaning that their bioaccessibility improved. Portuguese traditional broas, produced with open-pollinated maize varieties, can be considered an interesting dietary source of antioxidant compounds due to the higher content in hydroxycinnamic acids and derivatives.
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Medic, Aljaz, Jerneja Jakopic, Anita Solar, Metka Hudina, and Robert Veberic. "Walnut (J. regia) Agro-Residues as a Rich Source of Phenolic Compounds." Biology 10, no. 6 (June 15, 2021): 535. http://dx.doi.org/10.3390/biology10060535.
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The present study was designed to identify and quantify the major phenolic compounds (phenolics) in the inner and outer husks, buds and bark of the Persian walnut, Juglans regia L. A comparison across six different cultivars grown in Slovenia was also carried out: ‘Fernor’, ‘Fernette’, ‘Franquette’, ‘Sava’, ‘Krka’ and ‘Rubina’. A total of 83 compounds were identified, which included 25 naphthoquinones, 15 hydroxycinnamic acids, 8 hydroxybenzoic acids, 13 flavanols, 2 flavones, 1 flavanone and 19 flavonols. For the first time, 38 phenolics in the husks, 57 phenolics in the buds and 29 phenolics in the bark were presented in J. regia within this study. Naphthoquinones were the major phenolics determined, approximately 75% of all analysed phenolics in the inner husk, 85% in the outer husk, 50% in buds and 80% in bark. The highest content of phenolics was found in the walnut buds, followed by the bark, the inner husk and the outer husk. On the basis of these high phenolic contents, walnut husks, buds and bark represented valuable by-products of the walnut tree. These data also show origin-related phenolic contents across the cultivars, and thus these phenolic profiles might serve to define the origins of different walnut cultivars.
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Olech, Marta, Wioleta Pietrzak, and Renata Nowak. "Characterization of Free and Bound Phenolic Acids and Flavonoid Aglycones in Rosa rugosa Thunb. Leaves and Achenes Using LC–ESI–MS/MS–MRM Methods." Molecules 25, no. 8 (April 15, 2020): 1804. http://dx.doi.org/10.3390/molecules25081804.
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Fast and reliable determination of polyphenols is a quite common goal during investigation of new plant materials and herbal products, their standardization, quality control, or chemo-taxonomical studies. The aim of this study was to develop and validate methods based on the application of reversed phase liquid chromatography/electrospray ionization triple quadrupole mass spectrometry (LC-ESI-MS/MS) using multiple reaction monitoring (MRM) for comprehensive quantitative and qualitative analysis of phenolic acids and flavonoid aglycones. LC-MS/MS-MRM protocols were applied for the determination of free and bound phenolics in a series of plant samples prepared from leaves and achenes (true fruits) of Japanese rose (Rosa rugosa Thunb.). The presence of large amount of phenolic compounds was detected in rose leaves (786.44 µg/g and 14.46 µg/g of phenolic acids and flavonoid aglycones, respectively). Isoferulic acid and five aglycones were revealed for the first time in this plant material. Moreover, 15 phenolic acids and six aglycones were found in the rose achenes, including eight phenolic acids and four aglycones that had not been previously reported in this rose organ. It was shown that leaves and achenes may constitute an industrially relevant source of phenolic compounds for potential commercial use in pharmaceutical, food, or cosmetic industry.
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Linić, Ida, Dunja Šamec, Jiří Grúz, Valerija Vujčić Bok, Miroslav Strnad, and Branka Salopek-Sondi. "Involvement of Phenolic Acids in Short-Term Adaptation to Salinity Stress is Species-Specific among Brassicaceae." Plants 8, no. 6 (June 6, 2019): 155. http://dx.doi.org/10.3390/plants8060155.
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Salinity is a major abiotic stress negatively affecting plant growth and consequently crop production. The effects of short-term salt stress were evaluated on seedlings of three globally important Brassica crops—Chinese cabbage (Brassica rapa ssp. pekinensis), white cabbage (Brassica oleracea var. capitata), and kale (Brassica oleracea var. acephala)—with particular focus on phenolic acids. The physiological and biochemical stress parameters in the seedlings and the levels of three main groups of metabolites (total glucosinolates, carotenoids, and phenolics) and individual phenolic acids were determined. The salt treatments caused a dose-dependent reduction in root growth and biomass and an increase in stress parameters (Na+/K+ ratio, reactive oxygen species (ROS) and glutathione (GSH)) in all seedlings but most prominently in Chinese cabbage. Based on PCA, specific metabolites grouped close to the more tolerant species, white cabbage and kale. The highest levels of phenolic acids, particularly hydroxycinnamic acids, were determined in the more tolerant kale and white cabbage. A reduction in caffeic, salicylic, and 4-coumaric acid was found in Chinese cabbage and kale, and an increase in ferulic acid levels was found in kale upon salinity treatments. Phenolic acids are species-specific among Brassicaceae, and some may participate in stress tolerance. Salt-tolerant varieties have higher levels of some phenolic acids and suffer less from metabolic stress disorders under salinity stress.
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Figueroa-Espinoza, Maria-Cruz, and Pierre Villeneuve. "Phenolic Acids Enzymatic Lipophilization." Journal of Agricultural and Food Chemistry 53, no. 8 (April 2005): 2779–87. http://dx.doi.org/10.1021/jf0484273.
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Oomah, B. Dave, Edward O. Kenaschuk, and Giuseppe Mazza. "Phenolic Acids in Flaxseed." Journal of Agricultural and Food Chemistry 43, no. 8 (August 1995): 2016–19. http://dx.doi.org/10.1021/jf00056a011.
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Lafay, Sophie, and Angel Gil-Izquierdo. "Bioavailability of phenolic acids." Phytochemistry Reviews 7, no. 2 (November 2, 2007): 301–11. http://dx.doi.org/10.1007/s11101-007-9077-x.
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Wang, Bin, Junfeng Niu, Bin Li, Yaya Huang, Limin Han, Yuanchu Liu, Wen Zhou, et al. "Molecular Characterization and Overexpression of SmJMT Increases the Production of Phenolic Acids in Salvia miltiorrhiza." International Journal of Molecular Sciences 19, no. 12 (November 28, 2018): 3788. http://dx.doi.org/10.3390/ijms19123788.
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Jasmonic acid (JA) carboxyl methyltransferase (JMT), a key enzyme in jasmonate-regulated plant responses, may be involved in plant defense and development by methylating JA to MeJA, thus influencing the concentrations of MeJA in plant. In this study, we isolated the JMT gene from Salvia miltiorrhiza, an important medicinal plant widely used to treat cardiovascular disease. We present a genetic manipulation strategy to enhance the production of phenolic acids by overexpresion SmJMT in S. miltiorrhiza. Global transcriptomic analysis using RNA sequencing showed that the expression levels of genes involved in the biosynthesis pathway of phenolic acids and MeJA were upregulated in the overexpression lines. In addition, the levels of endogenous MeJA, and the accumulation of rosmarinic acid (RA) and salvianolic acid (Sal B), as well as the concentrations of total phenolics and total flavonoids in transgenic lines, were significantly elevated compared with the untransformed control. Our results demonstrate that overexpression of SmJMT promotes the production of phenolic acids through simultaneously activating genes encoding key enzymes involved in the biosynthesis pathway of phenolic acids and enhancing the endogenous MeJA levels in S. miltiorrhiza.
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Gąsecka, Monika, Marek Siwulski, Zuzanna Magdziak, Sylwia Budzyńska, Kinga Stuper-Szablewska, Przemysław Niedzielski, and Mirosław Mleczek. "The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers." Journal of Food Science and Technology 57, no. 2 (September 18, 2019): 513–25. http://dx.doi.org/10.1007/s13197-019-04081-1.
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Abstract In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of Leccinum scabrum and Hericium erinaceus was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 °C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ergosterol and antioxidant activity in both species. However, a reduction and an increase of phenolic acids and organic acids were observed. The greatest reduction of the compounds was generally observed at 70 °C. The greatest losses concerned organic acids (some single components and total) (even more than 90% of some compounds). The inhibition of free radicals decreased in the following order: fresh samples > air-dried samples > samples dried at 40 °C > samples dried at 70 °C. The drying temperature affected only selected element contents in fruiting bodies.
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Duan, Wenwen, Zhijie Zhang, Jingjing Zhu, Dong Zhang, Dan Qian, Fei Teng, Yifan Zhao, Fengming Chen, Raorao Li, and Jin Yang. "Comparative Analysis of the Phenolic Profile of Lycium barbarum L. Fruits from Different Regions in China." Molecules 27, no. 18 (September 9, 2022): 5842. http://dx.doi.org/10.3390/molecules27185842.
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Lycium barbarum L. (LB) fruits have high nutritive values and therapeutic effects. The aim of this study was to comprehensively evaluate the differences in phenolic composition of LB fruits from different geographical regions. Different methods of characterization and statistical analysis of data showed that different geographic sources of China could be significantly separated from each other. The highest total phenolic compound (TPC) content was observed in LB fruits from Ningxia (LBN), followed by those from Gansu (LBG) and Qinghai (LBQ). The Fourier transform infrared (FTIR) spectra of LB fruits revealed that LBQ had a peak at 2972 cm−1 whereas there was no similar peak in LBG and LBQ. A new HPLC method was established for the simultaneous determination of 8 phenolic compounds by quantitative analysis of multiple components by a single marker (QAMS), including 4 phenolic acids (chlorogenic acid, caffeic acid, 4-hydroxycinnamic acid, and ferulic acid), 1 coumarin (scopoletin), and 3 flavonoids (kaempferol-3-O-rutinoside, rutin, and narcissoside). It was showed that rutin was the most dominant phenolic compound in LBQ, although the average content of 4 phenolic acids was also high in LBQ, and scopoletin was the richest in LBG. UHPLC-Q-TOF-MS was used to qualitatively analyze the phenolics, which showed LBN was abundant in phenolic acids, LBQ was rich in flavonoids, and coumarins were the most plentiful in LBG. In conclusion, this study can provide references for the quality control and evaluation of phenolics in LB fruits and their by-products.
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Okafor, Jane N. C., Mervin Meyer, Marilize Le Roes-Hill, and Victoria A. Jideani. "Flavonoid and Phenolic Acid Profiles of Dehulled and Whole Vigna subterranea (L.) Verdc Seeds Commonly Consumed in South Africa." Molecules 27, no. 16 (August 18, 2022): 5265. http://dx.doi.org/10.3390/molecules27165265.
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Bambara groundnut (BGN) is an underexploited crop with a rich nutrient content and is used in traditional medicine, but limited information is available on the quantitative characterization of its flavonoids and phenolic acids. We investigated the phenolic profile of whole seeds and cotyledons of five BGN varieties consumed in South Africa using UPLC-qTOF-MS and GC-MS. Twenty-six phenolic compounds were detected/quantified in whole seeds and twenty-four in cotyledon, with six unidentified compounds. Flavonoids include flavan-3-ol (catechin, catechin hexoside-A, catechin hexoside-B), flavonol (quercetin, quercetin-3-O-glucoside, rutin, myricetin, kaempherol), hydroxybenzoic acid (4-Hydroxybenzoic, 2,6 Dimethoxybenzoic, protocatechuic, vanillic, syringic, syringaldehyde, gallic acids), hydroxycinnamic acid (trans-cinnamic, p-coumaric, caffeic, ferulic acids) and lignan (medioresinol). The predominant flavonoids were catechin/derivatives, with the highest content (78.56 mg/g) found in brown BGN. Trans-cinnamic and ferulic acids were dominant phenolic acid. Cotyledons of brown and brown-eyed BGN (317.71 and 378.59 µg/g) had the highest trans-cinnamic acid content, while red seeds had the highest ferulic acid (314.76 µg/g) content. Colored BGN had a significantly (p < 0.05) higher content of these components. Whole BGN contained significantly (p < 0.05) higher amount of flavonoids and phenolic acids, except for the trans-cinnamic acid. The rich flavonoid and phenolic acid content of BGN seeds highlights the fact that it is a good source of dietary phenolics with potential health-promoting properties.
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Padda, M. S., and D. H. Picha. "(51) Changes in Phenolic Compounds in Sweetpotatoes during Low Temperature Storage." HortScience 40, no. 4 (July 2005): 1088A—1088. http://dx.doi.org/10.21273/hortsci.40.4.1088a.
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Sweetpotatoes may be potentially high in concentration of certain phytochemical compounds, including phenolics. Low temperature stress-induced phenolic compounds may enhance the nutraceutical value of sweetpotatoes. However, extended exposure to low temperature results in chilling injury. Cured and non-cured roots of `Beauregard' sweetpotatoes were exposed to low temperature storage (5 °C) for up to 4 weeks. The total phenolics and individual phenolic acid contents were determined at weekly intervals using Folin-Denis reagent and reversed-phase HPLC, respectively. Total phenolics and individual phenolic acids increased with length of low temperature exposure. Non-cured roots had a higher phenolic content than cured roots after 4 weeks. A 3-day exposure period to room temperature (22 °C) following removal from low temperature storage typically resulted in increased phenolics. In a comparison of different tissue locations, the highest phenolic content was found in peel tissue and the lowest in the pith tissue. The major individual phenolic acid in all root tissues was chlorogenic acid.
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Rayee, Ramin, Tran Dang Xuan, Hoang Dung Tran, Naqib Ahmad Fakoori, Tran Dang Khanh, and Tran Dang Dat. "Responses of Flavonoids, Phenolics, and Antioxidant Activity in Rice Seedlings between Japonica and Indica Subtypes to Chilling Stress." International Letters of Natural Sciences 77 (January 2020): 41–50. http://dx.doi.org/10.18052/www.scipress.com/ilns.77.41.
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Chilling is one of the major abiotic stress which limites yield and quality of many crops. The seedlings of rice varieties namely Koshihikari (Japonica subtype) chilling tolerant, and the susceptible NMR2 (Indica subtype) were treated at 25/15 °C and 5/4 °C day/night to determine the growth parameters, phenolic contents, and antioxidant activity. It was found that in all treatments, the growth of MNR2 including root and shoot lengths, and leaf and root weights were inhibited at greater levels than Koshihikari. There were seven phenolic acids identified in leaves of Koshihikari including caffeic acid, vanillin, ferulic acid, sinapic acid, benzoic acid, ellagic acid, and cinamic acid, but only benzoic acid and ellagic acid were found in leaves of MNR2. In contrast, only vanillic acid and ellagic acid were observed in roots of Koshihikari, whilst ellagic acid and cinnamic acid were found in roots of MNR2. It was found that rice reduced amount of phenolic acids but promoted quantity of total phenolic content (TPC) and total flavonoid content (TFC) and level of antioxidant activity in chilling stress, although the level of responses varied between Japonica and Indica subtypes. Tolerant rice possessed greater bound flavonoids, phenolics and phenolic acids, but susceptible rice accumulated greater free TPC and TFC in reduced temperature. Findings of this study highlighted that phenolic constituents in bound forms of phenols, polyphenols, and flavonoids may play an active role in rice plants than phenolic acids under chilling stress but need further elaboration.
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Rayee, Ramin, Tran Dang Xuan, Hoang Dung Tran, Naqib Ahmad Fakoori, Tran Dang Khanh, and Tran Dang Dat. "Responses of Flavonoids, Phenolics, and Antioxidant Activity in Rice Seedlings between Japonica and Indica Subtypes to Chilling Stress." International Letters of Natural Sciences 77 (January 10, 2020): 41–50. http://dx.doi.org/10.56431/p-3elg24.
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Chilling is one of the major abiotic stress which limites yield and quality of many crops. The seedlings of rice varieties namely Koshihikari (Japonica subtype) chilling tolerant, and the susceptible NMR2 (Indica subtype) were treated at 25/15 °C and 5/4 °C day/night to determine the growth parameters, phenolic contents, and antioxidant activity. It was found that in all treatments, the growth of MNR2 including root and shoot lengths, and leaf and root weights were inhibited at greater levels than Koshihikari. There were seven phenolic acids identified in leaves of Koshihikari including caffeic acid, vanillin, ferulic acid, sinapic acid, benzoic acid, ellagic acid, and cinamic acid, but only benzoic acid and ellagic acid were found in leaves of MNR2. In contrast, only vanillic acid and ellagic acid were observed in roots of Koshihikari, whilst ellagic acid and cinnamic acid were found in roots of MNR2. It was found that rice reduced amount of phenolic acids but promoted quantity of total phenolic content (TPC) and total flavonoid content (TFC) and level of antioxidant activity in chilling stress, although the level of responses varied between Japonica and Indica subtypes. Tolerant rice possessed greater bound flavonoids, phenolics and phenolic acids, but susceptible rice accumulated greater free TPC and TFC in reduced temperature. Findings of this study highlighted that phenolic constituents in bound forms of phenols, polyphenols, and flavonoids may play an active role in rice plants than phenolic acids under chilling stress but need further elaboration.
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Lowe, L. E. "Bound phenolic acids in terrestrial humic acids." Science of The Total Environment 117-118 (May 1992): 187–95. http://dx.doi.org/10.1016/0048-9697(92)90086-8.
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Sokół-Łętowska, Anna, Alicja Z. Kucharska, Grzegorz Hodun, and Marta Gołba. "Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland." Molecules 25, no. 19 (October 8, 2020): 4587. http://dx.doi.org/10.3390/molecules25194587.
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Sour cherry (Prunus cerasus L.) is a very important fruit crop for producers as well as consumers. To obtain information on sour cherry fruit, we determined the sugar and organic acid composition and phenolic compound contents of twenty-one cultivars and genotypes of Prunus cerasus L. by HPLC quantification. Antioxidant capacity was determined by DPPH radical scavenging, reducing power (FRAP) and determination of substances reacting with Folin–Ciocalteu reagent (FCRS). The main organic acids in sour cherries were malic and malonic acids, and the main sugars were glucose and fructose. The highest sugar content was found in the “Lucyna” cultivar and the highest organic acids in “Paraszt Meggy” and “Suda Hardy”. The richest in phenolic compounds were “Wieluń 17”, “Sokówka Nowotomyska”, “Grosenkirch” “Sokówka Nowotomyska” “Grosenkirch” (anthocyanins, flavanols and total phenolics), and “Meteor” (phenolic acids). Flavan 3-ols were not quantified in every cultivar. “Dradem, “Turgieniewka”, “Wróble”, and “Nana” contained the smallest amounts of phenolic compounds. Antioxidant capacity was highly correlated with phenolic compound composition. According to principal component analysis (PCA), it was concluded that cultivars whose harvest maturity was medium to late contained more flavonols and anthocyanins and were characterized by higher antioxidant capacity than those whose harvest maturity was classified as early or early to medium.
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Nguyen, Trang H. D., Danh C. Vu, Sophie Alvarez, Khoa D. Nguyen, Thuong L. T. Nguyen, Nguyen N. Tuan, Nguyen T. Minh-Nguyet, Le N. Tam, Thi L. Ho, and Xuyen T. Vo. "Comparative Examination of Phytonutrients and Antioxidant Activity of Commonly Consumed Nuts and Seeds Grown in Vietnam." Horticulturae 8, no. 6 (June 14, 2022): 521. http://dx.doi.org/10.3390/horticulturae8060521.
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The aim of the present study was to determine the phenolics, carotenoids, B-vitamins, and antioxidant activity of nuts and seeds grown in Vietnam. The concentrations of carotenoids and B-vitamins may vary among the nuts and seeds. Watermelon seed contained the highest level of lutein while pumpkin seed was the β-carotene richest sample. Sachi inchi and sunflower seed comprised considerable levels of vitamin B1, B6, and B9. The phenolic analysis revealed that cashew contained the highest total amount of flavonoids (466.04 μg/g), with catechin, epicatechin, and procyanidin B2 predominating over the other flavonoids. Likewise, chlorogenic and neochlorogenic acids made up the highest total amount of phenolic acids in sunflower seed (1870.41 μg/g). Walnut appeared to possess the highest antioxidant activity evaluated by DPPH, ABTS, FRAP, and reducing power assays. The correlation analysis indicated strong positive correlations between total phenolic content with DPPH and FRAP values. Principal component analysis graphically showed the distant positioning of cashew and sunflower seed, highlighting their significantly higher levels of phenolics. The findings of the study would be useful to improve nutrient database contents for flavonoids and phenolic acids as well as to promote the consumption of nut and seed products in Vietnam.
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Woolfson, Kathlyn N., Mina Esfandiari, and Mark A. Bernards. "Suberin Biosynthesis, Assembly, and Regulation." Plants 11, no. 4 (February 19, 2022): 555. http://dx.doi.org/10.3390/plants11040555.
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Suberin is a specialized cell wall modifying polymer comprising both phenolic-derived and fatty acid-derived monomers, which is deposited in below-ground dermal tissues (epidermis, endodermis, periderm) and above-ground periderm (i.e., bark). Suberized cells are largely impermeable to water and provide a critical protective layer preventing water loss and pathogen infection. The deposition of suberin is part of the skin maturation process of important tuber crops such as potato and can affect storage longevity. Historically, the term “suberin” has been used to describe a polyester of largely aliphatic monomers (fatty acids, ω-hydroxy fatty acids, α,ω-dioic acids, 1-alkanols), hydroxycinnamic acids, and glycerol. However, exhaustive alkaline hydrolysis, which removes esterified aliphatics and phenolics from suberized tissue, reveals a core poly(phenolic) macromolecule, the depolymerization of which yields phenolics not found in the aliphatic polyester. Time course analysis of suberin deposition, at both the transcriptional and metabolite levels, supports a temporal regulation of suberin deposition, with phenolics being polymerized into a poly(phenolic) domain in advance of the bulk of the poly(aliphatics) that characterize suberized cells. In the present review, we summarize the literature describing suberin monomer biosynthesis and speculate on aspects of suberin assembly. In addition, we highlight recent advances in our understanding of how suberization may be regulated, including at the phytohormone, transcription factor, and protein scaffold levels.
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Pereira, Juciane Abreu Ribeiro, Meryene Carvalho Teixeira, Adelir Aparecida Saczk, Maria de Fátima Piccolo Barcelos, Marcelo Firmino de Oliveira, and Wilson César de Abreu. "Total antioxidant activity of yacon tubers cultivated in Brazil." Ciência e Agrotecnologia 40, no. 5 (October 2016): 596–605. http://dx.doi.org/10.1590/1413-70542016405009416.
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ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.
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BUJDOSÓ, Géza, Éva LENGYEL-KÓNYA, Mária BERKI, Anita VÉGH, Laurine KITHI, and Nóra ADÁNYI. "Effects of Green Husks of Hungarian-Bred Cultivars on Their Walnut Bacterial Blight Susceptivity." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 81, no. 1 (May 15, 2024): 22–30. http://dx.doi.org/10.15835/buasvmcn-hort:2023.0014.
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The Persian walnut (Juglans regia L.) is one of Central Europe's most grown nut trees. In the green husks of walnuts, among the most important bioactive compounds are phenolics (hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, naphthoquinones), which play an important role in the plant defense mechanisms against stress caused by various pathogens e.g., Xanthomonas arboricola pv. juglandis, furthermore mentioned as Xaj. The study examined the full Hungarian walnut assortment to detect the difference in phenolic profiles of their green husk and the relationship between the concentration of phenolic compounds, as well as their effects on tolerance against Xaj. All the phenological stages were recorded by Ctifl scheme. The phenolic compounds were determined by HPLC-DAD-ESI-QDA method, after which susceptibility test was carried out. The results show that concentration of the phenolic compounds varied by cultivars; it was higher in the locally-bred cultivars compared to ‘Chandler’, a more widespread cultivar. Phenolic compounds inhibited the artificial Xaj infection in the green husk. This effect had a strong correlation with the high phenols’ concentration, except for ‘Bonifác’. It is likely that the phenolics’ concentration in the walnut green husk has an important role in their defense against Xaj infection.
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Sauvesty, A., F. Page, and J. Huot. "A simple method for extracting plant phenolic compounds." Canadian Journal of Forest Research 22, no. 5 (May 1, 1992): 654–59. http://dx.doi.org/10.1139/x92-087.
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Quantitative estimation of phenolic compounds in plant tissues remains uncertain, mainly because those substances are unstable and easily degradable. In this research we have developed and tested a new method for extracting phenolic compounds from sugar maple (Acersaccharum Marsh.) leaves. The research involved three steps: (i) various procedures currently used for extraction of phenolic compounds were tested with five pure phenolic acids; (ii) the extraction solvent, the procedure for dissolving the phenolic compounds, the temperature, and the duration of the treatment were tested on maple leaves; (iii) two methods that were found equally efficient for litter maple leaves were tested on maple leaves collected in June, on barley leaves, and on four pure phenolic acids. Based on those tests, the dissolution of phenolic compounds in 50% aqueous ethanol (v/v) at 40 °C for 3 h appeared to be the most reliable and the least destructive method. We also recommend the use of Polyclar AT, a resin that retains phenolics in solution, to assess the amount of reductive nonphenolic substances present in the plant material analyzed.
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Milinčić, Danijel D., Nemanja S. Stanisavljević, Aleksandar Ž. Kostić, Uroš M. Gašić, Slađana P. Stanojević, Živoslav Lj Tešić, and Mirjana B. Pešić. "Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion." Antioxidants 11, no. 11 (October 31, 2022): 2164. http://dx.doi.org/10.3390/antiox11112164.
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This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein–phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food.
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Trendafilova, Antoaneta, Viktoria Ivanova, Boryana Trusheva, Mariana Kamenova-Nacheva, Sava Tabakov, and Svetlana Simova. "Chemical Composition and Antioxidant Capacity of the Fruits of European Plum Cultivar “Čačanska Lepotica” Influenced by Different Rootstocks." Foods 11, no. 18 (September 14, 2022): 2844. http://dx.doi.org/10.3390/foods11182844.
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We investigated the influence of different rootstocks on the content of sugars, organic acids, and antioxidant phenolic compounds in the whole fruit and fruit skin of the European plum cultivar “Čačanska Lepotica”. 1H NMR of the fruit extracts allowed for the identification of sucrose, α- and β-glucose, sorbitol, fructose, and malic and quinic acids, while LC–DAD–ESIMS showed the presence of neochlorogenic and chlorogenic acids, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, peonidin-3-O-glucoside, peonidin-3-O-rutinoside, hyperoside, isoquercitrin, rutin, and unidentified quercetin-3-diglycoside. The quantitation of the sugars, malic and quinic acids by 1H NMR and phenolic compounds by HPLC–DAD revealed that the rootstock significantly influenced the content of the individual compounds in the fruit skin and fruit. The fruit grafted on “Wavit” rootstock was characterized by significant amounts of neochlorogenic acid, peonidin-3-O-rutinoside, cyanidin-3-O-rutinoside, and sucrose, while the fruit on “GXN-15” was characterized by high levels of sugars, cyanidin-3-O-glucoside, and malic and chlorogenic acids. The fruit skins of plums grafted on “Wavit” were the richest in sugars, organic acids, and phenolic compounds. A good correlation was observed between the content of total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and individual phenolic compounds in the extracts of the fruit and the fruit skins and their antioxidant capacity (DPPH, ABTS, and FRAP).
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Merkl, R., I. Hrádková, V. Filip, and J. Šmidrkal. "Antimicrobial and antioxidant properties of phenolic acids alkyl esters." Czech Journal of Food Sciences 28, No. 4 (September 6, 2010): 275–79. http://dx.doi.org/10.17221/132/2010-cjfs.
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Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested microorganisms Escherichia coli DMF 7503, Bacillus cereus DMF 2001, Listeria monocytogenes DMF 5776, Fusarium culmorum DMF 0103, and Saccharomyces cerevisiae DMF 1017 was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2–20mM. The inhibitory activity of phenolic acids butyl esters was found to be higher than that of methyl esters (MIC below 1.25mM). The antioxidant activity of the selected phenolic acids alkyl esters was investigated by Rancimat method. The esters of 3,4-dihydroxyphenolic acids (protocatechuic and caffeic acids) exhibited higher antioxidant activities in comparison with the respective phenolic acids. The highest antioxidant activity was found in the case of caffeic alkyl esters.
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Andriopoulos, Vasilis, and Michael Kornaros. "Microalgal Phenolics: Systematic Review with a Focus on Methodological Assessment and Meta-Analysis." Marine Drugs 22, no. 10 (October 7, 2024): 460. http://dx.doi.org/10.3390/md22100460.
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A critical review and analysis of the literature relevant to the phenolic content of eucaryotic microalgae was performed. Several issues were identified and discussed. In summary, the main problems with the reporting on the phenolic content of microalgae are the following: (1) despite its usefulness in the determination of phenolic content in plant samples, the Folin–Ciocalteu assay is non-suitable for microalgal research due to the high presence of interfering compounds in microalgal extracts such as chlorophyll and its derivatives in organic extracts and free aromatic amino acids or nucleotides in aqueous extracts; (2) while there is chromatographic evidence for the presence of simple phenolic acids in most microalgal clades, the lack of critical enzymes of phenolic biosynthesis in most microalgae, as well as the high variability of phenolic profiles even in the same genus, require more extensive research before conclusions are drawn; (3) the accumulation and metabolism of external phenolics by microalgae has been almost universally neglected in studies focusing on the phenolic content of microalgae, even when natural seawater or complex organic media are used in the cultivation process. Despite these issues, the literature focusing on the bioremediation of waste streams rich in phenolics through microalgae demonstrates the ability of those organisms to adsorb, internalize, and in many cases oxidize or transform a wide range of phenolic compounds, even at very high concentrations. Simple phenolics found in waste streams, such as olive mill waste, have been shown to enhance the antioxidant activity and various bioactivities of microalgal extracts, while complex biotransformation products of phenolics have also been characterized. In conclusion, the de novo biosynthesis of phenolic compounds via eucaryotic microalgae requires further investigation with better designed experiments and suitable analytical methods, while the response of microalgae to phenolic compounds in their growth medium is of great practical interest, both in terms of waste treatment and for the production of functional foods, cosmetics, and pharmaceuticals.
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Shamanin, Vladimir P., Zeynep H. Tekin-Cakmak, Elena I. Gordeeva, Salih Karasu, Inna Pototskaya, Alexandr S. Chursin, Violetta E. Pozherukova, et al. "Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat." Foods 11, no. 16 (August 20, 2022): 2515. http://dx.doi.org/10.3390/foods11162515.
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The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89–565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.
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Rutledge, Grant, Marshall Miller, Amandeep Sandhu, Indika Edirisinghe, Britt Burton-Freeman, and Barbara Shukitt-Hale. "Berry Phenolics Are Associated With Cognitive Enhancement in Blueberry- and Strawberry-Supplemented Older Adults." Current Developments in Nutrition 5, Supplement_2 (June 2021): 921. http://dx.doi.org/10.1093/cdn/nzab049_034.
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Abstract Objectives Research suggests that supplementation with berries may improve cognition during aging. In two recently published 90-day trials, healthy older adults (ages 60–75; BMI 18.5–29.9) who consumed 24 g/d freeze-dried blueberry or strawberry showed improved cognitive function, relative to placebo controls. However, the mechanism of action underlying these cognitive benefits and the role of berry phenolics in cognitive enhancement is not fully understood. In this study, we hypothesized that dietary supplementation with blueberry or strawberry would increase the concentrations of circulating phenolics in healthy older adults and that these changes would be associated with the enhanced cognitive measures observed in these trials. Methods Anthocyanins and phenolic acids, including both parent compounds and metabolites, were quantiifed in plasma from the two trials after an overnight fast and 2-h postprandially at each time point (day 0, 45, 90) using HPLC. Metabolite concentrations were analyzed by two-way ANOVA followed by post hoc testing with Fisher's LSD to determine differences between the groups. Regression analysis was performed on the change in individual berry phenolic (D90-D0) and the change in measures of cognition (D90-D0). Results Of the 30 phenolic acids and anthocyanins detected in our samples, blueberry and strawberry significantly increased plasma concentrations of 18 phenolics (group x visit interaction, p < 0.05) at the fasting and postprandial time points. Most phenolic compounds were metabolized and returned to baseline concentrations following an overnight fast; however, phenolic acids, particularly hippuric acid, were retained in circulation, suggesting potential adaptation. Regression analysis determined a significant association in a number of phenolics and improvements in executive function and memory (P < 0.05). Conclusions Blueberry and strawberry polyphenols are absorbed and extensively metabolized, resulting in the production of phenolic acid derivatives and their conjugates. Furthermore, altered plasma concentrations of individual blueberry and strawberry polyphenolics were associated with improvements in cognition. Funding Sources Supported by USDA intramural funds, the U.S. Highbush Blueberry Council and the California Strawberry Commission.
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Paznocht, Luboš, Zora Kotíková, Barbora Burešová, Jaromír Lachman, and Petr Martinek. "Phenolic acids in kernels of different coloured-grain wheat genotypes." Plant, Soil and Environment 66, No. 2 (February 28, 2020): 57–64. http://dx.doi.org/10.17221/380/2019-pse.
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The content of free, conjugated and bound phenolic acids in 12 wheat (Triticum aestivum L.) genotypes of 4 different grain colours (standard red, yellow endosperm, purple pericarp and blue aleurone) from 2-year field trial was analysed in the present study. Significant increase (8%) in the total phenolic acid content was observed in the dryer year 2017. Five phenolic acids (ferulic, sinapic, p-coumaric, vanillic and 4-hydroxybenzoic) and cis-isomers of ferulic and sinapic acid were determined by HPLC-DAD (high-performance liquid chromatography with a diode-array detector) in grain samples. The total phenolic acid content of coloured wheat groups varied: blue aleurone > purple pericarp > yellow endosperm > red colour (798 > 702 > 693 > 599 µg/g). The fraction of bound phenolic acids was the major contributor to the total phenolic acid content (91.7%) with ferulic acid predominating (85.2%). Conjugated phenolic acids accounted for 7.9% of the total with sinapic and ferulic acid predominating (47.6% and 19.9%). The composition of individual phenolic acids was similar within these two fractions. The remaining 0.4% was represented by the fraction of free phenolic acids in which the phenolic acid profile varied among the individual coloured groups. Ferulic acid prevailed in red and yellow wheats, vanillic in blue and p-coumaric in purple wheats.
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Ingersoll, Christine M., Richard A. Niesenbaum, Caitlin E. Weigle, and Julia H. Lehman. "Total phenolics and individual phenolic acids vary with light environment in Lindera benzoin." Botany 88, no. 11 (November 2010): 1007–10. http://dx.doi.org/10.1139/b10-072.
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The understory shrub Lindera benzoin L. experiences lower rates of herbivory in sun environments than in shade environments. The production of secondary metabolites (e.g., phenolic compounds with known plant defense properties) is one likely contributor to these observed differences in herbivory. This work determined the total phenolic content as well as the concentrations of several individual phenolic acids in L. benzoin leaves found in sun and shade habitats. Total phenolic concentrations were determined to be higher in leaves from sun plants than in those from shade plants (47.5 ± 2.4 vs. 28.6 ± 1.3 gallic acid equivalents, respectively). High-performance liquid chromatography with diode array detection was used to separate and quantify several individual phenolic acids, and specific compounds were identified based on their retention times and ultraviolet spectra. The concentrations of vanillic, chlorogenic, p-coumaric, and ferulic acids were shown to be statistically higher in leaves from sun plants than in those from shade plants (P < 0.05), whereas 2,5-dihydroxybenzoic acid and caffeic acid were not significantly different in L. benzoin leaves from sun versus shade habitats.
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Król, Angelika, Ryszard Amarowicz, and Stanisław Weidner. "Content of Phenolic Compounds and Antioxidant Properties in Seeds of Sweet and Bitter Cultivars of Lupine (Lupinus angustifolius)." Natural Product Communications 13, no. 10 (October 2018): 1934578X1801301. http://dx.doi.org/10.1177/1934578x1801301027.
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The main purpose was to demonstrate differences in the total content of phenolic compounds, phenolic acids and to analysis differences in the antioxidant properties of extracts obtained from seeds of several narrow-leaf lupine cultivars ( Lupinus angustifolius L.). The biological material consisted of seeds of four cultivars of narrow-leaf lupine characterized by different concentrations of alkaloids. The total content of phenolics was determined with the colorimetric method using the Folin-Ciocalteau reagent. Other determinations included the ability of seed extracts to scavenge DPPH• radicals and ABTS•+ cation radicals. The reducing power of the extracts was also determined. Chromatographic and qualitative separation of the phenolic compounds present in seeds was performed with the RP-HPLC method. Out of the four cultivars, the bitter narrow-leaf lupine produced seeds with the highest total content of phenolic compounds, which was also correlated with its antiradical characteristics. In the analyzed seeds were also found to contain three phenolic acids: ferulic, sinapinic and p-coumaric one.
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Sosnowska, Dorota, Dominika Kajszczak, and Anna Podsędek. "The Effect of Different Growth Stages of Black Chokeberry Fruits on Phytonutrients, Anti-Lipase Activity, and Antioxidant Capacity." Molecules 27, no. 22 (November 19, 2022): 8031. http://dx.doi.org/10.3390/molecules27228031.
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The present study investigated the nutrients, biologically-active compounds, as well as antioxidant and anti-lipase activities of chokeberry fruits across four different stages of development, from the unripe green to mature black forms. The highest content of total phenolics (12.30% dry weight (DW)), including proanthocyanidins (6.83% DW), phenolic acids (6.57% DW), flavanols (0.56% DW), flavonols (0.62% DW), and flavanones (0.10% DW), was observed in unripe fruits. The unripe green fruits were also characterized by the highest content of protein (2.02% DW), ash (4.05% DW), total fiber (39.43% DW), and chlorophylls (75.48 mg/100 g DW). Ripe black fruits were the richest source of total carotenoids (8.53 mg/100 g DW), total anthocyanins (2.64 g/100 g DW), and total sugars (33.84% DW). The phenolic compounds of green fruits were dominated by phenolic acids (above 83% of the total content), the semi-mature fruits by both phenolic acids and anthocyanins (90%), while the mature berries were dominated by anthocyanins (64%). Unripe fruits were the most effective inhibitor of pancreatic lipase in triolein emulsion, scavenger of 2,2’-azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) radical cation, and reducer of ferric ion. Biological activities were mainly correlated with total proanthocyanidins and total phenolics. Considering their strong anti-lipase and antioxidant activities, unripe chokeberry fruits may have potential applications in nutraceuticals and functional foods.
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Ponts, Nadia, Laetitia Pinson-Gadais, Anne-Laure Boutigny, Christian Barreau, and Florence Richard-Forget. "Cinnamic-Derived Acids Significantly Affect Fusarium graminearum Growth and In Vitro Synthesis of Type B Trichothecenes." Phytopathology® 101, no. 8 (August 2011): 929–34. http://dx.doi.org/10.1094/phyto-09-10-0230.
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The impact of five phenolic acids (ferulic, coumaric, caffeic, syringic, and p-hydroxybenzoic acids) on fungal growth and type B trichothecene production by four strains of Fusarium graminearum was investigated. All five phenolic acids inhibited growth but the degree of inhibition varied between strains. Our results suggested that the more lipophilic phenolic acids are, the higher is the effect they have on growth. Toxin accumulation in phenolic acid-supplemented liquid glucose, yeast extract, and peptone cultures was enhanced in the presence of ferulic and coumaric acids but was reduced in the presence of p-hydroxybenzoic acid. This modulation was shown to correlate with a regulation of TRI5 transcription. In this study, addition of phenolic acids with greater antioxidant properties resulted in a higher toxin accumulation, indicating that the modulation of toxin accumulation may be linked to the antioxidant properties of the phenolic acids. These data suggest that, in planta, different compositions in phenolic acids of kernels from various cultivars may reflect different degrees of sensitivity to “mycotoxinogenesis.”
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Djurdjevic, L., Gordana Gajic, Snezana Jaric, Olga Kostic, Miroslava Mitrovic, and P. Pavlovic. "Analysis of benzoic and cinnamic acid derivatives of some medicinal plants in Serbia." Archives of Biological Sciences 65, no. 2 (2013): 603–9. http://dx.doi.org/10.2298/abs1302603d.
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Natural phenolics, which are ubiquitously distributed in plants, have been reported as functional factors in phytotherapy. We have examined phenolic compounds in the leaves and inflorescences of five significant medicinal plants of different plant families: Salvia officinalis (Lamiaceae); Achillea clypeolata (Asteraceae); Nymphaea alba (Nymphaeaceae); Rumex acetosella (Polygonaceae) and Allium ursinum (Alliaceae). The examined species were rich in total phenolics (up to 30.88 mg/g dry weight). According to their total phenolics contents, the plants can be arranged in the following order: A. clypeolata>N. alba>S. officinalis>R. acetosella>A. ursinum. Free phenolics prevailed in all species in comparison to the bound forms (63.72-82.68% of total phenolics). The highest content of total free phenolics was measured in the tissues of A. clypeolata and N. alba, and the lowest in A. ursinum. Five phenolic acids were isolated and measured. p-Coumaric and ferulic acids as derivatives of cinnamic acid prevailed in the leaves of R. acetosella and A. ursinum (up to 4.81%).
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Rocchetti, Gabriele, Gokhan Zengin, Gianluca Giuberti, Mariasole Cervini, and Luigi Lucini. "Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers." Antioxidants 13, no. 3 (March 18, 2024): 365. http://dx.doi.org/10.3390/antiox13030365.
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Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% (w/w) inclusion in beef burgers, considering their ability to vehicle phenolic compounds during simulated in vitro static gastrointestinal digestion (INFOGEST). Insect powders were abundant in different phenolic classes, recording the highest values in locust (LP; 314.69 mg/kg), followed by cricket (CP; 113.3 mg/kg) and mealworm (MWP; 51.9 mg/kg). Following a pan-cooking process, LP burgers were confirmed as the best source of phenolics, with a marked abundance of flavonoids and phenolic acids. Interestingly, the insect powders were found to affect the in vitro gastrointestinal bioaccessibility of phenolic compounds when compared with the CTR burger, likely promoted by the interactions between the phenolic compounds and proteins characterizing the tested insect powders. Among the most discriminant phenolic metabolites at the gastrointestinal level, we found several phenolic acids (mainly hydroxycinnamics), recording the highest content for the digested CP-containing burgers. Finally, stilbenes showed significant correlation values at the intestinal level with both antioxidant and enzymatic activities, while total flavonoids were the most correlated with the inhibition of acetylcholinesterase. Taken together, our preliminary findings demonstrated that insect powders added to beef burgers can promote the bioaccessibility and potential bioavailability of phenolics in the distal tracts of the intestine.