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1
Gan, Ren-You, Wing-Yee Lui, Ming-Fu Wang, Harold Corke e Zhong-Quan Sui. "Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination". Functional Foods in Health and Disease 6, n. 8 (30 agosto 2016): 519. http://dx.doi.org/10.31989/ffhd.v6i8.273.
Testo completoAbstract (sommario):
Background: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and total phenolic content, with lower but substantial antioxidant capacity and total phenolic content in the solvent-insoluble fractions. Highest levels were found in the green mung bean sprout. Phenolic compounds, such as catechin, ellagic acid, ferulic acid, gallic acid and p-coumaric acid were widely detected in these sprouts. Additionally, a positive correlation was discovered between antioxidant capacity and total phenolic content in these edible bean sprouts. Conclusions: Germination generally resulted in the accumulation of antioxidant phenolics in the most edible bean sprouts. Edible bean sprouts with high antioxidant phenolics can be valuable natural sources of dietary antioxidants for the prevention of oxidative stress-related chronic diseases. Keywords: Bean sprout, Germination, Antioxidant capacity, Radical scavenging capacity, Phenolic composition, Solvent-insoluble phenolics
2
Tuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely e Tran Dang Xuan. "Antioxidant Capacity and Phenolic Contents of Three Quercus Species". International Letters of Natural Sciences 54 (maggio 2016): 85–99. http://dx.doi.org/10.18052/www.scipress.com/ilns.54.85.
Testo completoAbstract (sommario):
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.
3
Howell, A., W. Kalt, J. C. Duy, C. F. Forney e J. E. McDonald. "Horticultural Factors Affecting Antioxidant Capacity of Blueberries and other Small Fruit". HortTechnology 11, n. 4 (gennaio 2001): 523–28. http://dx.doi.org/10.21273/horttech.11.4.523.
Testo completoAbstract (sommario):
It is now widely held that the antioxidants contained in fruit and vegetables can provide protection against certain human degenerative conditions that are associated with oxygen free radical damage. This view is supported by epidemiological, in vitro, and more recently, in vivo evidence. Phenolics (polyphenolics) contribute substantially to the antioxidant complement of many small fruit species whose ripe fruit are red, purple or blue in color. Fruit containing high levels of phenolic antioxidants would be attractive to health conscious consumers, therefore optimization of production and processing factors affecting small fruit antioxidant capacity is desirable. In many small fruit crops, antioxidant activity [measured as oxygen radical absorbing capacity (ORAC)] is positively correlated with their content of anthocyanins and total phenolics. Genera, species, and genotypes vary with respect to phenolic content. Both annual and geographical factors appear to influence ORAC, although many years of study are needed to distinguish these effects from other biotic and abiotic factors that influence fruit phenolic content. Antioxidant capacity due to phenolics is decreased by food processing practices, such as heat or aeration.
4
Ye, Lingxu, Sumei Zhou, Liya Liu, Lei Liu, Daniel L. E. Waters, Kui Zhong, Xianrong Zhou, Xiaojun Ma e Xingxun Liu. "Phenolic Compounds and Antioxidant Capacity of Brown Rice in China". International Journal of Food Engineering 12, n. 6 (1 agosto 2016): 537–46. http://dx.doi.org/10.1515/ijfe-2015-0346.
Testo completoAbstract (sommario):
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.
5
Tuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely e Tran Dang Xuan. "Antioxidant Capacity and Phenolic Contents of Three <i>Quercus</i> Species". International Letters of Natural Sciences 54 (11 maggio 2016): 85–99. http://dx.doi.org/10.56431/p-u66fhw.
Testo completoAbstract (sommario):
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.
6
Wu, Shutian, Runhong Mo, Ruohui Wang, Qingyang Li, Danyu Shen e Yihua Liu. "Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin". Foods 12, n. 4 (15 febbraio 2023): 825. http://dx.doi.org/10.3390/foods12040825.
Testo completoAbstract (sommario):
Walnut is a natural source of antioxidants. Its antioxidant capacity is determined by the distribution and composition of phenolics. The key phenolic antioxidants in various forms (free, esterified, and bound) in walnut kernel (particularly seed skin) are unknown. The phenolic compounds in twelve walnut cultivars were analyzed using ultra-performance liquid chromatography coupled with a triple quadrupole mass spectrometer in this study. A boosted regression tree analysis was used to identify the key antioxidants. Ellagic acid, gallic acid, catechin, ferulic acid, and epicatechin were abundant in the kernel and skin. The majority of phenolic acids were widely distributed in the free, esterified, and bound forms in the kernel but more concentrated in bound phenolics in the skin. The total phenolic levels of the three forms were positively correlated with antioxidant activities (R = 0.76–0.94, p < 0.05). Ellagic acid was the most important antioxidant in the kernel, accounting for more than 20%, 40%, and 15% of antioxidants, respectively. Caffeic acid was responsible for up to 25% of free phenolics and 40% of esterified phenolics in the skin. The differences in the antioxidant activity between the cultivars were explained by the total phenolics and key antioxidants. The identification of key antioxidants is critical for new walnut industrial applications and functional food design in food chemistry.
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Tusevski, Oliver, Aneta Kostovska, Ana Iloska, Ljubica Trajkovska e Sonja Simic. "Phenolic production and antioxidant properties of some Macedonian medicinal plants". Open Life Sciences 9, n. 9 (1 settembre 2014): 888–900. http://dx.doi.org/10.2478/s11535-014-0322-1.
Testo completoAbstract (sommario):
AbstractInvestigations have been made to study the production of phenolic compounds (total phenolics, flavonoids and phenylpropanoids) and total antioxidant capacity in 27 Macedonian traditional medicinal plants to improve its potential as a source of natural antioxidants. Antioxidant potential of plant extracts was analyzed by five different assays: cupric reducing antioxidant capacity (CUPRAC), phosphomolybdenum method (PM), reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS·+) radical scavenging activity. Origanum vulgare extract consistently exhibited the highest content of phenolic compounds and the strongest antioxidant capacity based on the tests performed, and can be proposed as a promising source of natural antioxidants. Melissa officinalis and Salvia ringens were also identified as valuable sources of antioxidant compounds. A positive linear correlation between antioxidant activity and total phenolics, flavonoids and phenylpropanoids indicates that these compounds are likely to be the main antioxidants contributing to the observed activities of evaluated plants. These findings suggest that the medicinal plants studied in this paper are good sources of bioactive compounds for the food and pharmaceutical industries.
8
Orphanides, A., V. Goulas e V. Gekas. "Effect of drying method on the phenolic content and antioxidant capacity of spearmint". Czech Journal of Food Sciences 31, No. 5 (9 settembre 2013): 509–13. http://dx.doi.org/10.17221/526/2012-cjfs.
Testo completoAbstract (sommario):
The changes in total phenolics, hydroxycinammic acid derivatives, and antioxidant properties of spearmint after five drying treatments (convection oven drying, freeze-drying, microwave drying, and air drying with the sun exposure and without the sun exposure) were investigated. Phenolic composition of dried spearmint was analysed by spectrophotometric assays, while DPPH radical scavenging activity and Ferric reducing/Antioxidant power (FRAP) assay was used to measure the antioxidant properties. The results showed that freeze drying produced dried spearmint that had the highest total phenolics (34.6 ± 1.9 mg/g) content and the most potent antioxidant capacity (126.2 ± 0.4 mg/g for FRAP and 88.1 ± 5.9 mg/g for DPPH, respectively). On the other hand, spearmint that was dried by convection oven and microwave drying presented the lowest amount of phenolic compounds (12.0 ± 0.5 mg/g) and antioxidant potency (49.3 ± 0.7 mg/g for FRAP and 26.9 ± 1.6 mg/g for DPPH, respectively). This might be attributed to the fact that heat-sensitive phenolics were degraded or biotransformed at high temperatures. The loss of phenolic compounds and antioxidant activity reached up to 60% compared to freeze drying.
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Miletić, N., B. Popović, O. Mitrović, M. Kandić e A. Leposavić. "Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia ". Czech Journal of Food Sciences 32, No. 4 (29 luglio 2014): 360–98. http://dx.doi.org/10.17221/166/2013-cjfs.
Testo completoAbstract (sommario):
Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly consumed in Serbia, were purchased on the same day in local groceries, and analysed for total phenolics and antioxidant capacity. Total phenolics contents of dried and candied fruits were as follows: dried chokeberries > dried bilberries > dried plums > candied cherries, dried apricot > dried grapes (amber light) > candied cranberries, dried figs, dried grapes (amber dark), candied dates. The order of antioxidant capacity showed a very similar trend as the total phenolics content. Significant correlation between total phenolics content and antioxidant capacity (R = 0.9931, P < 0.001) was observed. Using HPLC, the identification of selected phenolic compounds was carried out. Most of these compounds were the most abundant in dried chokeberries and dried bilberries, and consequently the highest antioxidant capacity was found in these dried fruit species.
10
Sawicki, Tomasz, Monika Jabłońska, Anna Danielewicz e Katarzyna E. Przybyłowicz. "Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements". Molecules 29, n. 9 (2 maggio 2024): 2101. http://dx.doi.org/10.3390/molecules29092101.
Testo completoAbstract (sommario):
The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assays) and total phenolic content (TPC) were evaluated using spectrophotometric tests. In the analyzed proteins, twenty-five polyphenols were detected, including eleven phenolic acids, thirteen flavonoids, and one ellagitannin. Hemp protein revealed the highest individual phenolics content and TPC value (1620 μg/g and 1.79 mg GAE/g, respectively). Also, hemp protein showed the highest antioxidant activity determined via ABTS (9.37 μmol TE/g) and DPPH (9.01 μmol TE/g) assays. The contents of p-coumaric acid, m-coumaric acid, kaempferol, rutin, isorhamnetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and TPC value were significantly correlated with antioxidant activity assays. Our findings indicate that plant-based protein supplements are a valuable source of phenols and can also be used in research related to precision medicine, nutrigenetics, and nutrigenomics. This will benefit future health promotion and personalized nutrition in the prevention of chronic diseases.
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Zilic, Sladjana, Vesna Hadzi-Taskovic-Sukalovic, Dejan Dodig, Vuk Maksimovic e Vesna Kandic. "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes". Genetika 45, n. 1 (2013): 87–100. http://dx.doi.org/10.2298/gensr1301087z.
Testo completoAbstract (sommario):
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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Suna, Senem, Gülşah Özcan-Sinir, Canan Tamer, Bige İncedayi e Ömer Çopur. "Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage". Beverages 4, n. 3 (16 luglio 2018): 50. http://dx.doi.org/10.3390/beverages4030050.
Testo completoAbstract (sommario):
The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 ± 24.53 mg Gallic Acid Equivalent (GAE) 100 mL−1 and 96.07 ± 3.96 mg GAE 100 mL−1, correspondingly. Antioxidant capacity was 27.20 ± 1.09 μmol trolox mL−1, and the bioaccessible antioxidant capacity was 0.17 ± 0.02 μmol trolox mL−1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 ± 2.49 and 3.09 ± 0.44 μmol trolox mL−1 for FRAP; 21.09 ± 1.65 and 0.02 ± 0.00 μmol trolox mL−1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists’ sensorial decision.
13
Gao, Huaqi, Meimei Guo, Liqin Wang, Cui Sun e Lingxia Huang. "Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS". Antioxidants 11, n. 9 (7 settembre 2022): 1764. http://dx.doi.org/10.3390/antiox11091764.
Testo completoAbstract (sommario):
Mulberry seeds are a byproduct of juice processing and may be an important resource for its abundant compounds. In this study, we analyzed the qualitative composition of free and bound phenolics from six varieties of mulberry seeds using UPLC-ESI-QTOF-MS/MS. Free phenolics (FPs) and bound phenolics (BPs) were measured using the Folin–Ciocalteu method; antioxidant capacity was determined by measuring 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, using the ferric reducing antioxidant power assay. A total of 28 free and 11 bound phenolics were extracted and identified, wherein five free phenolics were found in mulberry matrices for the first time. The six varieties of mulberry seeds exhibited higher content of FPs than BPs, and there was a correlation between the phenolic content and antioxidant capacity. Consequently, three varieties were selected for their high phenolic content and antioxidant capacity. This study might offer a theoretical basis for the utilization of mulberry seed.
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Mitic, Milan, Mirjana Obradovic, Danijela Kostic, Danijela Naskovic e Ruzica Micic. "Phenolics content and antioxidant capacity of commercial red fruit juices". Chemical Industry 65, n. 5 (2011): 611–19. http://dx.doi.org/10.2298/hemind110418042m.
Testo completoAbstract (sommario):
The content of phenolics: total phenols (TP), flavonoids (TF), anthocyanins (TA) and hydroxicinnamic acid as well as the total antioxidant capacity (TAC) in nine commercial red fruit juices (sour cherry, black currant, red grape) produced in Serbia were evaluated. The total compounds content was measured by spectrophotometric methods, TAC was determined using DPPH assays, and individual anthocyanins and hydroxycinnamic acids was determined using HPLC-DAD methods. Among the examined fruit juices, the black currant juices contained the highest amounts of all groups of the phenolics and exhibited strong antioxidant capacity. The amount of anthocyanins determined by HPLC method ranged from 92.36 to 512.73 mg/L in red grape and black currant juices, respectively. The anthocyanins present in the investigated red fruit juices were derivatives of cyanidin, delphinidin, petunidin, peonidin and malvidin. The predominant phenolic acid was neoclorogenic acid in sour cherry, caffeic acid in black currant, and p-coumaric acid in black grape juices. Generally, the red fruit juices produced in the Serbia are a rich source of the phenolic, which show evident antioxidant capacity.
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Mitic, Milan, Mirjana Obradovic, Danijela Kostic, Ruzica Micic e Emilija Pecev. "Polyphenol content and antioxidant activity of sour cherries from Serbia". Chemical Industry and Chemical Engineering Quarterly 18, n. 1 (2012): 53–62. http://dx.doi.org/10.2298/ciceq110701046m.
Testo completoAbstract (sommario):
The aim of this study is to evaluate the content of phenolics: the total phenols (TP), flavonoids (TF), anthocyanins (TA), as well as the total antioxidant capacity (TAC) in three sour cherry cultivars (Prunus cerasus L.) introduced to the southeast Serbia climate conditions. Among the researched sour cherries, ?Oblacinska? cultivar contained the highest amounts of all groups of phenolics, followed by ?Cigancica? > ?Marela?. A significant difference were observed in the phenolic content among different cultivars and growing seasons (p<0.05), and the phenolic compounds were significantly higher in the growing season 2009. The examined cultivars possess a high antioxidant capacity, and all phenolics of highy correlation with TAC. The following compounds were identified and quantified using HPLC-DAD: 4 anthocyanins, the most abundant of which was cyaniding-3-glucoside in ?Marela? and ?Oblacinska?, and cyanidin-3-glucosylrutinoside in ?Cigancica?, and 4 hydroxycinnamic acids, the most abundant of which was neochlorogenic acid in all sour cherry cultivars. The growing and ripening process on the tree of sour cherry cv. Oblacinska was evaluated, also. The results showed significant increases in total phenols during the ripening, the total anthocyanins and total antioxidant capacity and 4 quantified anthocyanins, however the neochlorogenic acid decreased during the ripening. The study indicated that the growing and climate conditions in southeast Serbia are convenient for introducing sour cherry cultivars.
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Mehta, Jignasu P., Chirag R. Fultariya, Pravin H. Parmar, Solhil H. Vadia e Balubhai A. Golkiya. "Evaluation of Phenolic Content and Antioxidant Capacity ofEleusine coracana(L.)". E-Journal of Chemistry 9, n. 4 (2012): 2089–96. http://dx.doi.org/10.1155/2012/792372.
Testo completoAbstract (sommario):
The aim of this study is to evaluate the content of phenolics: total seven phenolic acids and one flavonoid were separated from the species ofEleusine coracana(L.). The separated phenolics were characterized by various spectral techniques. The antioxidant capacity of all phenolics was determined by rancimat study of sunflower oil using control and standard drugs like Glipizide and Metformin. The stability period of sunflower oil was found to increase from 0.89 hr to 1.04 hr in presence of eight extracted ingredients ofEleusine coracana(L.), which was compared with result of neat sunflower oil.
17
Prasad, Nagendra, Bao Yang, Kin Weng Kong, Hock Eng Khoo, Jian Sun, Azrina Azlan, Amin Ismail e Zulfiki Bin Romli. "Phytochemicals and Antioxidant Capacity fromNypa fruticansWurmb. Fruit". Evidence-Based Complementary and Alternative Medicine 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/154606.
Testo completoAbstract (sommario):
Nypa fruticansWurmb. is one of the important underutilized fruit of Malaysia, which lacks scientific attention. Total phenolics, flavonoid content, and antioxidant capacities from endosperm extracts ofNypa fruticans(unripe and ripe fruits) were evaluated. Endosperm extract of unripe fruits (EEU) exhibited the highest phenolics (135.6 ± 4.5 mg GAE/g), flavonoid content (68.6 ± 3.1 RE/g), and antioxidant capacity. Free radical scavenging capacity of EEU as assessed by 2-2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radicals showed inhibitory activity of78±1.2% and85±2.6%, respectively. Beta carotene bleaching coefficient of EEU was higher (2550±123), when compared to endosperm extract of ripe fruits (1729±172). Additionally, EEU exhibited high antioxidant capacity by phosphomolybdenum method and ferric reducing antioxidant power values. Eight phenolic compounds fromNypa fruticansendosperm extracts were identified and quantified by ultra-high-performance liquid chromatography. Chlorogenic acid, protocatechuic acid, and kaempferol were the major phenolic compounds. Thus this fruit could be used as a potential source of natural antioxidant.
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Kalt, W., C. Lawand e C. F. Forney. "036 Antioxidant Capacity and Anthocyanin and Phenolic Content of Highbush Blueberries of Different Maturities". HortScience 35, n. 3 (giugno 2000): 394C—394. http://dx.doi.org/10.21273/hortsci.35.3.394c.
Testo completoAbstract (sommario):
Highbush blueberry (Vaccinium corymbosum) fruit of the cultivars `Bergitta', `Bluegold', and `Nelson' were harvested at six stages of maturity and evaluated for their antioxidant capacity and anthocyanin and phenolic content. Fruit of the four earliest maturities were also stored at 20 °C for up to 8 days. At the time of harvest, fruit of different maturities had substantial differences in their anthocyanin content, and less marked differences in phenolic content and antioxidant capacity. Substantial anthocyanin synthesis occurred in under-ripe fruit during 20 °C storage, and varied depending on fruit maturity at harvest. Total phenolic content changed very little during storage, and there was no change in fruit antioxidant capacity. The results suggest that anthocyanin phenolics are formed on or off the plant, primarily from other pre-existing phenolic components. Whether phenolics are present as anthocyanins or other colorless forms, has relatively little impact on antioxidant capacity.
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Mohammed, Messaoudi, e Merah Maroua. "Phytochemicals Levels and Antioxidant Capacities of Figs Flowers Fruits". Nepal Journal of Biotechnology 8, n. 1 (31 luglio 2020): 29–35. http://dx.doi.org/10.3126/njb.v8i1.30207.
Testo completoAbstract (sommario):
Since antiquity, phenolic compounds produced by plants were known as free radical scavengers and as powerful antioxidants. Huge interest has been made by researchers to the traditional uses of medicinal plants against illnesses related to oxidative stress. This study measures the correlation that can be existed between the antioxidant capacity and phytochemical s levels of four varieties of Ficus carica fruits, figs flowers or "Bakor" as called locally in Algeria. Therefore, extracts were assessed for determining their antioxidative potentials using both test of total antioxidant capacity and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging test followed by quantitative phytochemical analysis to estimate the total flavonoid level (TFL), the total phenolic level (TPL), the total anthocyanin level (TAL) and the condensed tannins level of plants methanolic extracts. A positive correlation was observed between phenolics content and the antioxidant capacity of figs flowers methanol extracts. The methanolic extract of Bechar (MeOH Var.2) chelated 87,9± 1,23 % of the DPPH free radical with IC50 value equal to 0,185 mg/g DW. A high antioxidant ability of almost all extracts is, probably, related to the appreciable rates of flavonoids, phenolics and tannins showed by those fig extracts. The highest value of phenolics level was detected among the variety 1 methanolic extract of Bechar (MeOH Var.1) of 10,4 mg GAE/g DW.
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Zhao, Yunyun, Chong Xie, Pei Wang, Zhenxin Gu e Runqiang Yang. "GABA Regulates Phenolics Accumulation in Soybean Sprouts under NaCl Stress". Antioxidants 10, n. 6 (21 giugno 2021): 990. http://dx.doi.org/10.3390/antiox10060990.
Testo completoAbstract (sommario):
NaCl stress causes oxidative stress in plants; γ-aminobutyric acid (GABA) could alleviate such abiotic stress by enhancing the synthesis of phenolics, but the underlying mechanism is not clear. We investigated the effects of GABA on phenolics accumulation in soybean sprouts under NaCl stress by measuring changes in the content of physiological biochemicals and phenolic substances, in the activity and gene expression of key enzymes, and in antioxidant capacity. GABA reduced the oxidative damage in soybean sprouts caused by NaCl stress and enhanced the content of total phenolics, phenolic acids, and isoflavones by 16.58%, 22.47%, and 3.75%, respectively. It also increased the activities and expression of phenylalanine ammonia lyase, cinnamic acid 4-hydroxylase, and 4-coumarate coenzyme A ligase. Furthermore, GABA increased the activity of antioxidant enzymes and the antioxidant capacity. These events were inhibited by 3-mercaptopropionate (an inhibitor for GABA synthesis), indicating that GABA mediated phenolics accumulation and antioxidant system enhancement in soybean sprouts under NaCl stress.
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Cruz-Carrión, Álvaro, Ma Josefina Ruiz de Azua, Begoña Muguerza, Miquel Mulero, Francisca Isabel Bravo, Anna Arola-Arnal e Manuel Suarez. "Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity". Plants 12, n. 1 (1 gennaio 2023): 183. http://dx.doi.org/10.3390/plants12010183.
Testo completoAbstract (sommario):
A plant’s stress response involves the production of phytochemicals, including phenolic compounds. Their synthesis can be modulated by organic (ORG) or non-organic (NORG) farming systems in which they are grown. To examine this issue, thirteen plant-based foods cultivated in ORG and NORG systems were compared in terms of antioxidant capacity, total content of phenolics, anthocyanins, flavan-3-ols and flavonols. The results showed that NORG fruits tended to have higher phenolic compounds content, whereas ORG fruits had more antioxidant capacity. NORG legume stood out for having higher values from all the parameters analyzed in comparison to its ORG equivalent. ORG nuts showed more flavan-3-ols and flavonols than their NORG counterparts, nonetheless, tended to be less antioxidant. ORG vegetables displayed higher phenolics and anthocyanins, which reflected in higher antioxidant capacity than NORG ones. These findings suggest that farming systems differentially modulate phenolic compound composition and antioxidant capacity based on the plant species studied.
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DAVARYNEJAD, Gholamhossein, Éva STEFANOVITS-BÁNYAI e Peter Tamas NAGY. "Investigation of Antioxidant Capacity and Some Bioactive Compounds of Iranian Pistachio (Pistachio vera L.) Cultivars". Notulae Scientia Biologicae 4, n. 4 (6 novembre 2012): 62–66. http://dx.doi.org/10.15835/nsb448287.
Testo completoAbstract (sommario):
Edible nuts have an increasing role in human diet. Pistachio is a popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. Therefore, this study attempts to determine the antioxidants capacity, total phenolics and amount of some major elements (nitrogen, potassium, calcium and phosphorus), present in the most important Iranian pistachio nut, to enhance the health benefits, and use in breeding programs. For this reason eleven pistachio cultivars (‘Akbary’, ‘Ahmad Aghaii’, ‘Daneshmandi’, ‘Kalle Ghoochi 1’, ‘Kalle Ghoochi 2’, ‘Garmeh’, ‘Ohadi 1’, ‘Ohadi 2’, ‘Sefid’, ‘Momtaz’, and chance seedling tree ("None-grafted") as control) which are grown in commercial orchards of Fayzabad (Khorasan-e-Razavi) were analyzed for determination of some major elements, antioxidants capacity and total phenolics contents. The results showed that the amounts of the nutrients in 100 g kernel were within the following ranges: N 2.5-4.1 g, P 355.9-546.6 mg, K 573.6-994.9 mg and Ca 61.5-134.5 mg. Total phenolics content varied from 5.3-9.9 mg gallic acid equivalents in g fresh weight. The results also showed that the capacity of antioxidant ranged from 1.6-3.7 (mg ascorbic acid equivalents in g fresh weight). Weak correlation was observed between total phenolic content and total antioxidant capacity (r2=0.3824). The result demonstrates that there is adequate variation in major elements, antioxidants capacity and total phenolics contents within pistachio cultivars and hence there is potential for improvement towards enhancing these health-promoting photochemical in this nuts.
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Fariña, Emiliana, Hellen Daghero, Mariela Bollati-Fogolín, Eduardo Boido, Jorge Cantero, Mauricio Moncada-Basualto, Claudio Olea-Azar, Fabio Polticelli e Margot Paulino. "Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces". Molecules 28, n. 9 (5 maggio 2023): 3909. http://dx.doi.org/10.3390/molecules28093909.
Testo completoAbstract (sommario):
Grape pomaces have a wide and diverse antioxidant phenolics composition. Six Uruguayan red grape pomaces were evaluated in their phenolics composition, antioxidant capacity, and anti-inflammatory properties. Not only radical scavenging methods as DPPH· and ABTS·+ were employed but also ORAC and FRAP analyses were applied to assess the antioxidant potency of the extracts. The antioxidant reactivity of all extracts against hydroxyl radicals was assessed with ESR. The phenol profile of the most bioactive extract was analyzed by HPLC-MS, and a set of 57 structures were determined. To investigate the potential anti-inflammatory activity of the extracts, Nuclear Factor kappa-B (NF-κB) modulation was evaluated in the human colon cancer reporter cell line (HT-29-NF-κB-hrGFP). Our results suggest that Tannat grapes pomaces have higher phenolic content and antioxidant capacity compared to Cabernet Franc. These extracts inhibited TNF-alpha mediated NF-κB activation and IL-8 production when added to reporter cells. A molecular docking study was carried out to rationalize the experimental results allowing us to propose the proactive interaction between the NF-κB, the grape extracts phenols, and their putative anti-inflammatory bioactivity. The present findings show that red grape pomace constitutes a sustainable source of phenolic compounds, which may be valuable for pharmaceutical, cosmetic, and food industry applications.
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Gonçalves, Gilma A. S., Nathane S. Resende, Elisângela E. N. Carvalho, Jaime V. de Resende e Eduardo V. de B Vilas Boas. "Effect of Processing and Frozen Storage on the Phenolic Profile, Bioative Compounds, Antioxidant Capacity, and Enzymatic Activity of Mangaba Pulp". Current Nutrition & Food Science 15, n. 1 (13 marzo 2019): 48–60. http://dx.doi.org/10.2174/1573401313666171004144858.
Testo completoAbstract (sommario):
Backgound: The mangaba, an exotic fruit of the Brazilian Cerrado, has high nutritional and bioactive value, but processing can induce changes to these characteristics. </P><P> Objective: Evaluate the stability of the bioactive compounds and the antioxidant and enzymatic capacity of mangaba pulp subjected to pasteurization, freezing methods, and prolonged storage. </P><P> Method: The pulps were submitted to two levels of pasteurization (unpasteurized and pasteurized), two freezing methods (static air and forced air), and five frozen storage times (0, 3, 6, 9, and 12 months). The vitamin C, carotenoids, total phenolics, profile of phenolic compounds, antioxidant capacity, and enzymes polyphenoloxidase and peroxidase were analyzed in the fruit and pulps. </P><P> Results: The fruit showed a high vitamin C and total phenolics content and a high antioxidant capacity, including chlorogenic acid and routine predominant phenolics. The forced air freezing method is more efficient in vitamin C retention, and pasteurization favors higher retention of total phenolics and antioxidant capacity, as well as lower enzymatic activity of polyphenoloxidase and peroxidase. Frozen storage for up to six months retains most of the individual phenolics, with (+) - catechin and transcinnamic acid being the most stable. </P><P> Conclusion: Mangaba pulp is a good source of bioactive compounds and has good antioxidant capacity, even after one year of frozen storage.
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Ninfali, Paolino, Gloria Mea, Samantha Giorgini, Marco Rocchi e Mara Bacchiocca. "Antioxidant capacity of vegetables, spices and dressings relevant to nutrition". British Journal of Nutrition 93, n. 2 (febbraio 2005): 257–66. http://dx.doi.org/10.1079/bjn20041327.
Testo completoAbstract (sommario):
Vegetables are the most important sources of phenolics in the Mediterranean diet. Phenolics, especially flavonoids, are suggested as being essential bioactive compounds providing health benefits. In this study, twenty-seven vegetables, fifteen aromatic herbs and some spices consumed in Central Italy (the Marches region) were studied to reveal total phenolic, flavonoid and flavanol content as well as their antioxidant capacity measured by the oxygen radical absorbance capacity (ORAC) method. A comparison in terms of antioxidant capacity was made between different salads, as well as between salads to which aromatic herbs had been added. Lemon balm and marjoram at a concentration of 1·5 % w/w increased by 150 % and 200 % respectively the antioxidant capacity of a salad portion. A 200 g portion of a salad enriched with marjoram corresponded to an intake of 200 (sd 10) mg phenolics and 4000 (sd 300) ORAC units (μmol Trolox equivalents). Olive oils and wine or apple vinegars were the salad dressings that provided the highest increase in antioxidant capacity. Among the spices tested, cumin and fresh ginger made the most significant contribution to the antioxidant capacity. The results are useful in surveying the antioxidant parameters of vegetables, herbs and spices produced and consumed in our geographical area as well as in quantifying the daily intake of phenolics and ORAC units. The results can be used in public health campaigns to stimulate the consumption of vegetables able to provide significant health protection in order to prevent chronic diseases.
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Zhou, Lin, Xiaohui Lin, Arshad Mehmood Abbasi e Bisheng Zheng. "Phytochemical Contents and Antioxidant and Antiproliferative Activities of Selected Black and White Sesame Seeds". BioMed Research International 2016 (2016): 1–9. http://dx.doi.org/10.1155/2016/8495630.
Testo completoAbstract (sommario):
Sesame (Sesamum indicumL.) seeds are popular nutritional food but with limited knowledge about their antioxidant and antiproliferative activities of various varieties. Phytochemical profiles and antioxidant and antiproliferative activities of six varieties of sesame (Sesamum indicumL.) seeds were studied.Fenheizhi3(black) cultivar exhibited the maximum contents of total phenolics and lignans and values of total oxygen radical absorbance capacity (ORAC) and antiproliferative activity (EC50) against HepG2 cells. Bound ORAC values showed strong associations with bound phenolics contents (r=0.976,p<0.01); in bound phenolic extracts, EC50values showed strong negative associations with phenolic contents (r=-0.869,p<0.05) and ORAC values (r=-0.918,p<0.01). Moreover, the contents of free phenolics were higher than that of the bound phenolics, and the three black sesame seeds generally depicted higher total phenolics compared to the three white varieties. The antioxidant (ORAC values) and antiproliferation activities of six sesame seeds were both associated with contents of bound phenolics (r>0.8,p<0.05). Interestingly, nonlignan components in bound phenolics contributed to the antioxidant and antiproliferative activities. This study suggested thatFenheizhi3variety is superior to the other five varieties as antioxidant supplements.
27
Li, Ting, Wenjun Wu, Jianming Zhang, Qinghang Wu, Shenlong Zhu, Erli Niu, Shengfeng Wang, Chengying Jiang, Daqun Liu e Chengcheng Zhang. "Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses". Antioxidants 12, n. 12 (23 novembre 2023): 2033. http://dx.doi.org/10.3390/antiox12122033.
Testo completoAbstract (sommario):
Olive leaves are rich in phenolic compounds. This study explored the chemical profiles and contents of free phenolics (FPs) and bound phenolics (BPs) in olive leaves, and further investigated and compared the antioxidant properties of FPs and BPs using chemical assays, cellular antioxidant evaluation systems, and in vivo mouse models. The results showed that FPs and BPs have different phenolic profiles; 24 free and 14 bound phenolics were identified in FPs and BPs, respectively. Higher levels of phenolic acid (i.e., sinapinic acid, 4-coumaric acid, ferulic acid, and caffeic acid) and hydroxytyrosol were detected in the BPs, while flavonoids, triterpenoid acids, and iridoids were more concentrated in the free form. FPs showed a significantly higher total flavonoid content (TFC), total phenolic content (TPC), and chemical antioxidant properties than those of BPs (p < 0.05). Within the range of doses (20–250 μg/mL), both FPs and BPs protected HepG2 cells from H2O2-induced oxidative stress injury, and there was no significant difference in cellular antioxidant activity between FPs and BPs. The in vivo experiments suggested that FP and BP treatment inhibited malondialdehyde (MDA) levels in a D-galactose-induced oxidation model in mice, and significantly increased antioxidant enzyme activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), and the total antioxidant capacity (T-AOC). Mechanistically, FPs and BPs exert their antioxidant activity in distinct ways; FPs ameliorated D-galactose-induced oxidative stress injury partly via the activation of nuclear factor erythroid-2-related factor 2 (Nrf2) signaling pathway, while the BP mechanisms need further study.
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Bajpai, Monika, Madhusudan S e Sibi G. "Standardized method to extract phenolic compounds from Lagerstroemia speciosa L. (Jarul) for enhanced antioxidant activity". Journal of Applied and Natural Science 13, n. 3 (15 settembre 2021): 1041–47. http://dx.doi.org/10.31018/jans.v13i3.2870.
Testo completoAbstract (sommario):
Phenolic compounds contribute to the antioxidant property of plants and the efficient extraction of plant phenolics could enhance its antioxidant potential. Lagerstroemia speciosa (L.) Pers. has been investigated for its pharmacological activities, but comparing its antioxidant activities of phenolics derived from its various parts has a key role in developing natural antioxidants. This study was conducted to standardize the extraction of phenolics from leaves, pods and branches of L. speciosa plant, followed by determination of antioxidant activities of their solvent fractions. Phenolic compounds were extracted from the leaves, pods and branches under different parameters such as temperature, pH, type of solvent and volume of the solvent. The extracted phenolic compounds were subjected to solvent fractions and antioxidant assays were performed. Among the various extraction methods tested, the best method was 50% ethanol +1% HCl, refluxing temperature, 100 ml of solvent and 1 hour extraction time. The best solvent fractions were determined as NaHCO3 + ethyl acetate for pods and ethyl acetate alone for leaves and branches with extracted phenolics content of 150.2 mg/g, 136.2 mg/g and 82.9 mg/g, respectively. The chloroform fraction was best among the fractions with maximum ascorbic acid equivalent (ASE) in all the parts of L. speciosa tested. Ferrous ion chelating capacity indicated that butanol fraction had the highest chelation and the same was recorded in ferric ion chelating assay with an EC50 value of 28.2. Hydroxyl radical scavenging activity of the fractions indicated that NaHCO3 + EtOAc fraction of pods had potential activity. Thus, the phenolic compounds from L. speciosa are excellent sources for future investigation on potent natural antioxidant compounds.
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Yulianti, Wina, Farida Laila, Rina Martini, Gilang Ayuningtyas, Atep Dian Supardan, Tekad Urip Pambudi Sujarnoko, Faranita Ratih Listiasari e Andien Kusumaningtyas. "Effect of solvent polarity on total phenolic, antioxidant and antibacterial capacity of cherry leaves (Muntingia calabura L.)". E3S Web of Conferences 454 (2023): 02024. http://dx.doi.org/10.1051/e3sconf/202345402024.
Testo completoAbstract (sommario):
The cherry (Mutingia calabura L.) is a neotropical tree widespread in Indonesia. This study will examine how solvent polarity affects total phenolic, total flavonoids, antioxidants, and antibacterial capacity. The maceration method extracts materials with ethanol, ethyl acetate, and hexane from cherry leaves. The maximum yield, phenolics, flavonoids, and antioxidant capacity are in ethanol solvent. Based on ANOVA at 95% confidence intervals, solvent polarity significantly affected metabolite and activity profiles. However, DPPH, ethyl acetate, and hexane solvents revealed similar antioxidant capacity. The antioxidant capacity of DPPH and FRAP was positively correlated. The DPPH method exhibited more antioxidant capacity, whereas the FRAP approach had superior precision. The Pearson correlation test demonstrated a favourable association between antioxidant capacity and total phenolic, with r = 0.85. The paper disc method for Staphylococcus aureus and E. coli antibacterial testing. As a positive control, Chloramphenicol had an apparent zone diameter of 13.3 mm (Staphylococcus aureus) and 15.8 mm (Escherichia coli). The samples had antibacterial capacity against Staphylococcus aureus and Escherichia coli at 7 mm and 6.5 mm (ethanol), 8.7 mm and 7.2 mm (ethyl acetate), and 9.5 cm and 7.5 cm (hexane). Chemically, hexane solvent was more antimicrobial than others.
30
Teixeira, João David, Ana Rita Soares Mateus, Claudia Sanchez, Pier Parpot, Carina Almeida e Ana Sanches Silva. "Antioxidant Capacity and Phenolics Profile of Portuguese Traditional Cultivars of Apples and Pears and Their By-Products: On the Way to Newer Applications". Foods 12, n. 7 (5 aprile 2023): 1537. http://dx.doi.org/10.3390/foods12071537.
Testo completoAbstract (sommario):
Pears (Pyrus communis L.) and apples (Malus domestica Borkh.) are two of the most popular fruits worldwide. The phenolic compounds they offer are associated with human health benefits due to their antioxidant properties. Since these fruits’ by-products are not yet fully exploited, it is important to characterize them, especially in terms of their antioxidant properties. The aim of this study was to determine the antioxidant properties of old traditional cultivars, six regional pear cultivars and five regional apple cultivars grown in the Alcobaça region (Portugal). Antioxidant capacity assays were used to evaluate the antioxidant properties. Generally, the antioxidant capacity, total phenolics content (TPC), and total flavonoids content (TFC) of fruit byproducts (both seeds and peels) were higher than the corresponding mesocarp, indicating their potential as sources of beneficial antioxidant compounds. Moreover, a UHPLC-ToF-MS method was optimized and validated in order to quantify 21 distinct phenolics in these fruit samples. The analytical method’s suitability for quantifying phenolic compounds was demonstrated by an evaluation of linearity, limit of detection, limit of quantification, precision and accuracy. This method was used to determine the phenolic composition of samples of regional (local) cultivars. The phenolics in the fruit samples with the highest concentrations were phlorizin and chlorogenic acid. Principal component analysis (PCA) was used to separate distinct fruit species while emphasizing their similarities and differences.
31
Estivi, Lorenzo, Silvia Grassi, Luis Briceño-Berrú, Patricia Glorio-Paulet, Felix Camarena, Alyssa Hidalgo e Andrea Brandolini. "Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds". Processes 10, n. 8 (18 agosto 2022): 1637. http://dx.doi.org/10.3390/pr10081637.
Testo completoAbstract (sommario):
Lupinus mutabilis protein-rich seeds must be debittered before consumption. The aim of this research was to assess free phenolic compounds, antioxidant capacity and FT-NIR spectra of flours from debittered seeds of 33 Andean ecotypes of L. mutabilis, and five varieties belonging to L. luteus, L. angustifolius and L. albus, as controls. The free phenolics were quantified by RP-HPLC, while the antioxidant capacity was evaluated spectrophotometrically through the Reducing Power, ABTS, FRAP and DPPH methods. The free phenolics of L. mutabilis were mostly (85.5–99.6%) flavonoids (genistein and genistein derivatives, apigenin, catechin and naringenin). Other compounds, detected in low quantities, were phenylethanoids (tyrosol and tyrosol derivative) and phenolic acids (cinnamic acid derivatives). The highest total free phenolic concentration was observed in H6 INIA BP (1393.32 mg/kg DM), followed by Chacas, Moteado beige, Huánuco and Lircay. The antioxidant capacity of the L. mutabilis ecotypes exceeded that of the controls and was correlated to flavonoids content. Additionally, a relationship between free phenolic compounds and spectral bands was established by FT-NIR, paving the way for a fast, reliable and non-destructive approach to lupin seeds characterisation. Even after debittering, lupin flours maintained high free phenolic concentrations and antioxidant capacity.
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Zhang, Xiaoxiao, Daniela D. Herrera-Balandrano, Wuyang Huang, Zhi Chai, Trust Beta, Jing Wang, Jin Feng e Ying Li. "Comparison of Nutritional and Nutraceutical Properties of Burdock Roots Cultivated in Fengxian and Peixian of China". Foods 10, n. 9 (4 settembre 2021): 2095. http://dx.doi.org/10.3390/foods10092095.
Testo completoAbstract (sommario):
This study aimed to analyze and compare the nutritional quality of powders of burdock root from Fengxian (FX) and Peixian (PX) in China. The nutrient composition including carbohydrates, protein, amino acids, vitamin C, carotenoids, as well as total phenols, total flavonoids and phenolic compounds were investigated in addition to in vitro antioxidant capacity. The results showed that the basic nutrients of burdock root powder (BRP) in both locations did not have significant differences (p > 0.05), although the in vitro antioxidant capacity of BRP of Fengxian (F-BRP) was greater than that of PX (p < 0.05). The burdock root peel powder (BRPP) possessed more phenolics and stronger in vitro antioxidant capacity than the burdock root powder (BRP) and peeled burdock root powder (PBRP) (p < 0.05). Moreover, better quality burdock root was obtained from FX. F-BRP was consequently analyzed by ultra-performance liquid chromatography tandem mass spectrometry for its phenolic composition. Seventeen phenolics, mainly caffeoylquinic acids, were detected. In addition, a total of 181 volatile compounds belonging to eight types were detected including alcohols, aldehydes, ketones, alkenes, esters, acids, linear or aromatic hydrocarbons, and others. The diverse compounds found in this study can provide a theoretical basis for the development and utilization of burdock in the food industry.
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Hu, Xiaoping, Yuting Chen, Jincheng Dai, Linling Yao e Lu Wang. "Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity". Antioxidants 11, n. 7 (18 luglio 2022): 1390. http://dx.doi.org/10.3390/antiox11071390.
Testo completoAbstract (sommario):
Rhodomyrtus tomentosa fruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities of un-fully mature RTF (UM-RTF) and fully mature RTF (FM-RTF) were evaluated for the first time. Results verified that high levels of energy, ascorbic acid, organic acids and total phenolics were observed in FM-RTF. Moreover, FM-RTF had significant higher total phenolic content (TPC), but significantly lower total flavonoid content (TFC) than UM-RTF. In addition, twenty phenolic compounds in RTF were identified by high performance liquid chromatography–electrospray ionization–quadrupole time-of-flight tandem mass spectrometry (HPLC-ESI-qTOF-MS/MS) method. Quantitative analysis results indicated that gallic acid, ellagic acid and astragalin were the predominant free phenolics, while gallic acid and syringetin-3-O-glucoside were dominant in bound phenolic fractions. In contrast, higher contents of phenolics were observed in FM-RTF. The results also confirmed that FM-RTF exhibited higher antioxidant activities and digestive enzymes inhibitory activities than UM-RTF. Strong inhibitory ability on α-glucosidase was found in RTF, while bound phenolics showed a stronger α-amylase inhibitory effect than free phenolics. Moreover, the interaction between the main phenolic compounds and α-glucosidase/α-amylase was preliminary explored by molecular docking analysis. The results provided valuable data about the chemical compositions and biological potential of R. tomentosa fruits in both maturation stages studied.
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Koczka, Noémi, Éva Stefanovits-Bányai e Attila Ombódi. "Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species". Medicines 5, n. 3 (4 agosto 2018): 84. http://dx.doi.org/10.3390/medicines5030084.
Testo completoAbstract (sommario):
Background: Rosehips, the fruits of Rosa species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics. Methods: Total polyphenol content (Folin-Ciocalteu’s method), and in vitro total antioxidant capacity (ferric-reducing ability of plasma, FRAP) in rosehips of four Rosa species (R. canina, R. gallica, R. rugosa, R. spinosissima) were determined and compared. Ripe fruits were harvested at two locations. Water and ethanolic extracts of dried fruit flesh were analyzed. Results:R. spinosissima had the highest total phenolic content and antioxidant capacity, significantly higher than the other investigated Rosa species. Both parameters were reported in decreasing order for R. spinosissima > R. canina > R. rugosa > R. gallica. Ethanolic extracts of rosehips showed higher phenolic content and antioxidant activity than water extracts. Antioxidant properties were influenced by the growing site of Rosa species. Conclusions: This study indicates that R. spinosissima exhibited the greatest phenolic and antioxidant content, and therefore can be used as a reliable source of natural antioxidants, and serve as a suitable species for further plant breeding activities. Furthermore, investigations of various Rosa species for their antioxidant properties may draw more attention to their potential as functional foods.
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Liao, Xiaoxi, Phillip Greenspan e Ronald B. Pegg. "Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries". Molecules 26, n. 13 (30 giugno 2021): 4001. http://dx.doi.org/10.3390/molecules26134001.
Testo completoAbstract (sommario):
Two common extraction solvent systems, namely acidified aqueous methanol and acidified aqueous acetone, were used to extract blackberry phenolics, and the antioxidant properties of the recovered extracts were compared. The crude extracts were fractionated into low- and high-molecular-weight phenolics by Sephadex LH-20 column chromatography. The hydrophilic-oxygen radical absorbance capacity (H-ORACFL), ferric reducing antioxidant power (FRAP), and the cellular antioxidant activity (CAA) assays were employed as indices to assess antioxidant capacity of the extracts and their respective fractions. The methanolic solvent system displayed a greater efficiency at extracting anthocyanin and flavonol constituents from the blackberries, while the acetonic solvent system was better at extracting flavan-3-ols and tannins. Anthocyanins were the dominant phenolic class found in the blackberries with 138.7 ± 9.8 mg C3G eq./100 g f.w. when using methanol as the extractant and 114.6 ± 3.4 mg C3G eq./100 g f.w. when using acetone. In terms of overall antioxidant capacity of blackberry phenolics, the acetonic solvent system was superior. Though present only as a small percentage of the total phenolics in each crude extract, the flavan-3-ols (42.37 ± 2.44 and 51.44 ± 3.15 mg/100 g f.w. in MLF and ALF, respectively) and ellagitannins (5.15 ± 0.78 and 9.31 ± 0.63 mg/100 g f.w. in MHF and AHF, respectively) appear to account for the differences in the observed antioxidant activity between the two solvent systems.
36
Kolarov, Radenka, Marijana Peić Tukuljac, Aliaksandr Kolbas, Natalia Kolbas, Goran Barać, Vladislav Ognjanov, Mirjana Ljubojević e Dejan Prvulović. "Antioxidant capacity of wild-growing bilberry, elderberry, and strawberry fruits". Acta Horticulturae et Regiotecturae 24, n. 2 (1 novembre 2021): 119–26. http://dx.doi.org/10.2478/ahr-2021-0033.
Testo completoAbstract (sommario):
Abstract Chemical properties (L-ascorbic acid and total sugars content, pH, titratable acidity, and dry solid content), phenolic compounds (total phenolics, tannins, flavonoids, anthocyanins, and flavan-3-ols) and antioxidant capacity were measured in ripe fruits of wild-growing strawberry, bilberry, and elderberry from eastern Serbia. All three selected fruits are rich sources of nutraceuticals: vitamin C, sugars, and different classes of phenolic compounds and their extracts expressed high antioxidant activity. Elderberry fruits possess highest concentration of all measured biomolecules.
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Zhang, Leilei, Erika Martinelli, Biancamaria Senizza, Begoña Miras-Moreno, Evren Yildiztugay, Busra Arikan, Fevzi Elbasan et al. "The Combination of Mild Salinity Conditions and Exogenously Applied Phenolics Modulates Functional Traits in Lettuce". Plants 10, n. 7 (16 luglio 2021): 1457. http://dx.doi.org/10.3390/plants10071457.
Testo completoAbstract (sommario):
The quest for sustainable strategies aimed at increasing the bioactive properties of plant-based foods has grown quickly. In this work, we investigated the impact of exogenously applied phenolics, i.e., chlorogenic acid (CGA), hesperidin (HES), and their combinations (HES + CGA), on Lactuca sativa L. grown under normal- and mild-salinity conditions. To this aim, the phenolic profile, antioxidant properties, and enzyme inhibitory activity were determined. The untargeted metabolomics profiling revealed that lettuce treated with CGA under non-stressed conditions exhibited the highest total phenolic content (35.98 mg Eq./g). Lettuce samples grown under salt stress showed lower phenolic contents, except for lettuce treated with HES or HES + CGA, when comparing the same treatment between the two conditions. Furthermore, the antioxidant capacity was investigated through DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonate)), and FRAP (ferric reducing antioxidant power) assays, coupled with metal-chelating activity and phosphomolybdenum capacity. An exciting increase in radical scavenging capacity was observed in lettuce treated with exogenous phenolics, in both stress and non-stress conditions. The inhibitory activity of the samples was evaluated against target health-related enzymes, namely cholinesterases (acetylcholinesterase; AChE; butyryl cholinesterase; BChE), tyrosinase, α-amylase, and α-glucosidase. Lettuce treated with HES + CGA under non-stress conditions exhibited the strongest inhibition against AChE and BChE, while the same treatment under salinity conditions resulted in the highest inhibition capacity against α-amylase. Additionally, CGA under non-stress conditions exhibited the best inhibitory effect against tyrosinase. All the functional traits investigated were significantly modulated by exogenous phenolics, salinity, and their combination. In more detail, flavonoids, lignans, and stilbenes were the most affected phenolics, whereas glycosidase enzymes and tyrosinase activity were the most affected among enzyme assays. In conclusion, the exogenous application of phenolics to lettuce represents an effective and green strategy to effectively modulate the phenolic profile, antioxidant activity, and enzyme inhibitory effects in lettuce, deserving future application to produce functional plant-based foods in a sustainable way.
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Petreska, Jasmina, Marina Stefova, Federico Ferreres, Diego A. Moreno, Francisco A. Tomás-Barberán, Gjose Stefkov, Svetlana Kulevanova e Angel Gil-Izquierdo. "Dietary Burden of Phenolics per Serving of “Mountain Tea” (Sideritis) from Macedonia and Correlation to Antioxidant Activity". Natural Product Communications 6, n. 9 (settembre 2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600924.
Testo completoAbstract (sommario):
This work was afforded from 2 points of view, phytochemical evaluation and relation to antioxidant activity and dietary burden of phenolics of a cup of “Mountain tea”, a drink obtained by domestic infusion of Sideritis. Phytochemically, two extraction protocols using water and methanol as solvent were used for comparison. Methanol and boiling water extracts (by domestic infusion procedure) showed that extracts were rich in bound forms of phenolics such as hydroxycinnamic acids, phenylethanoid glycosides and flavonoid glycosides. The total phenolic content for Sideritis species ranged around 190 mg per serving (2 g infusion bag) for methanol extracts and around 72 mg per serving in water extracts. Among the two different Macedonian Sideritis species, Sideritis raeseri (wild growing) showed the highest phenolics content in both extracts (212 mg and 89 mg per serving, respectively). Concerning the phenolic content in the different aerial parts, leaf was the richest plant organ in phenolics followed by flower and stem with the lowest amount. The methanol extract from Sideritis raeseri (wild growing) showed the highest antioxidant capacity as shown by DPPH, ABTS and FRAP assays. The antioxidant capacity was linearly correlated with phenolic content. Nutritionally, the dietary burden of phenolics of a “Mountain tea” bag for domestic infusion (serving size) was established at 89 mg for an homogeneous and equal distribution of the different aerial parts (leaf, flower and stem). However, and according to our results a rate of 60% leaf and 40% flower would increase the content of bioavailable phenolics and also the total phenolics content of a serving bag of “Mountain tea”.
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Fujimoto, Taiki, e Hiroaki Gotoh. "Feature Selection for the Interpretation of Antioxidant Mechanisms in Plant Phenolics". Molecules 28, n. 3 (2 febbraio 2023): 1454. http://dx.doi.org/10.3390/molecules28031454.
Testo completoAbstract (sommario):
Antioxidants, represented by plant phenolics, protect living tissues by scavenging reactive oxygen species through diverse reaction mechanisms. Research on antioxidants is often individualized, for example, focusing on the evaluation of their activity against a single reactive oxygen species or examining the antioxidant properties of compounds with similar structures. In this study, multivariate analysis was used to comprehensively examine antioxidant properties. Eighteen features were selected to explain the results of the antioxidant capacity tests. These selected features were then evaluated by supervised learning, using the results of the antioxidant capacity assays. Dimension-reduction techniques were also used to represent the compound space with antioxidants as a two-dimensional distribution. A small amount of data obtained from several assays provided us with comprehensive information on the relationships between the structures and activities of antioxidants.
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Kalt, W., C. F. Forney e J. McDonald. "Changes in Fruit Phenolic Composition and Antioxidant Capacity during Storage". HortScience 33, n. 3 (giugno 1998): 469b—469. http://dx.doi.org/10.21273/hortsci.33.3.469b.
Testo completoAbstract (sommario):
Ripe fruit of strawberry, raspberry, and highbush and lowbush blueberries were stored at 0, 10, 20, or 30 °C for up to 8 days. Total phenolic and anthocyanin content was measured at regular intervals during the storage period as well as the total antioxidant capacity, using the method of Cao et al. (Clin. Chem. 1995, 41/12 1739 1744). There were significant differences in all parameters among the species, and after storage. Across all species and storage treatments, the antioxidant capacity was correlated with the content of phenolics (R = 0.77) and anthocyanins (R = 0.85). Both species of blueberry had more than twice the antioxidant capacity of either raspberry or strawberry; antioxidant capacity of the highbush and low-bush blueberries did not change during storage. During storage at temperatures greater than 0 °C, anthocyanin content of raspberries and strawberries increased substantially, and this increase was accompanied by an increase in total antioxidant capacity. Since dietary antioxidants such as anthocyanin flavonoids have been suggested to have positive health benefits, postharvest anthocyanin formation may have a desirable effect on the health quality of certain fruit.
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Kalmykova, A. D., E. N. Yakupova, F. A. Bekmuratova, I. M. Fitsev e G. K. Ziyatdinova. "Evaluation of the Antioxidant Properties and GC-MSD Analysis of Commercial Essential Oils from Plants of the Lamiaceae Family". Uchenye Zapiski Kazanskogo Universiteta. Seriya Estestvennye Nauki 165, n. 1 (2023): 94–117. http://dx.doi.org/10.26907/2542-064x.2023.1.94-117.
Testo completoAbstract (sommario):
Plants of the Lamiaceae family have been used for thousands of years in cooking, as well as phyto- and aromatherapy. Their essential oils are characterized by high antioxidant and other types of biological activities. In our study, the phytochemical profile and quantification of the essential oil components of thyme, marjoram, and sage were analyzed by gas chromatography with mass-spectrometric detection (GC-MSD). The antioxidant properties of the samples were evaluated using total antioxidant parameters (total antioxidant capacity (TAC), ferric reducing power (FRP), antioxidant activity (AOA) towards 2,2-diphenyl-1-picrylhydrazyl (DPPH•), and total phenolics by Folin–Ciocalteu method). The obtained FRP was 46–321-fold lower than TAC, which is consistent with the contents of phenolics identified in the samples. Terpenes, isopropylmethylphenols, and eugenol turned out to be the major components of all essential oils and determined their TAC and AOA. The Folin–Ciocalteu method was applicable to the thyme essential oil only. Its FRP, which is based on the reaction of phenolic antioxidants with electrogenerated ferricyanide ions, agreed well with the total phenolic contents (329 ± 17 and 334 ± 15 mg of carvacrol per mL, respectively). The thyme essential oil had the highest antioxidant parameters, while sage showed the weakest antioxidant properties. Positive correlations (r = 0.8846–0.9964) of the antioxidant parameters were obtained.
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Jiang, Qinzhang, Shengwei Wang, Yuzhe Yang, Jinxin Luo, Ruili Yang e Wu Li. "Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)". Foods 12, n. 14 (16 luglio 2023): 2718. http://dx.doi.org/10.3390/foods12142718.
Testo completoAbstract (sommario):
Rice bean (Vigna umbellata) is a medicinal and dietary legume rich in polyphenols. In this study, the free and bound phenolics in rice bean were extracted by water, 80% methanol, and acid, base, and composite enzymatic hydrolysis, respectively. The polyphenol profiles of the extracted fractions were analyzed. The outcome demonstrated that base hydrolysis was the most effective way to liberate bound phenolics from rice bean (14.18 mg GAE/g DW), which was 16.68 and 56.72 folds higher than those extracted by acid and enzymatic hydrolysis, respectively. The bound polyphenols released by base hydrolysis contributed to 71.15% of the total phenolic content. A total of 35 individual phenolics was identified, of which isoquercitrin, procyanidin B1, rutin, taxifolin, and catechin were the main monomeric phenolics in the free fraction, while gallic acid, protocatechuic acid, p-hydroxybenzoic acid, catechin, and phloroglucinol were the main monomeric phenolics in the bound fraction. In comparison to the free phenolics extracted by water and 80% methanol and the bound phenolics extracted using acid and composite enzymatic hydrolysis, the bound phenolics from base hydrolysis had a superior antioxidant capacity. The antioxidant activity of rice bean is primarily attributed to individual phenolics such as catechin, abundant both in free and bound fractions, and also p-hydroxybenzoic acid, gallic acid, and protocatechuic acid in bound fractions. The bound phenolics of rice bean were first reported and showed large differences with the composition of free phenolics. This work suggests that the bound fraction of rice bean must be taken into account in assessing its potential benefits to health.
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Cornamusaz, Rita, Francisco Luz, Pedro de Oliveira, Margarida Moncada e Madalena da Câmara. "Study of the Phenolic Content and the Antioxidant Capacity of Rubus idaeus L. Genotypes within the Development of a National Cultivar". Medical Sciences Forum 5, n. 1 (22 luglio 2021): 41. http://dx.doi.org/10.3390/msf2021005041.
Testo completoAbstract (sommario):
The production of raspberries in Portugal has increased considerably in the last two decades, assuming a great economic interest today. Here, we studied the phenolic content and the antioxidant capacity of selected genotypes within a breeding program. The results suggest that this program may be unintentionally selecting raspberry phenolics. If so, this would be of particular interest, since there is scientific evidence that raspberry phenolics or their metabolites may have beneficial health effects, namely antioxidant activity.
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Patras, Antoanela. "Effects of Development Stage and Sodium Salts on the Antioxidant Properties of White Cabbage Microgreens". Agriculture 11, n. 3 (28 febbraio 2021): 200. http://dx.doi.org/10.3390/agriculture11030200.
Testo completoAbstract (sommario):
Microgreens, considered “superfood”, are easy to cultivate and very rich in health-promoting compounds, as antioxidants. White cabbage (Brassica oleracea var. capitata) microgreens contain high quantities of phenolics, which contribute together with other bioactive compounds to their important antioxidant properties. The present study analyses the effects of development stage (5-, 7- and 9-days) and two sodium salts, NaCl and Na2SO4, in two concentrations (0.01 M and 0.1 M), on the antioxidant properties of white cabbage microgreens. Among the three development levels, the 5-day microgreens revealed the highest total phenolic content, DPPH radical scavenging and total reducing capacities. Concerning the effects of sodium salts, 0.01 M NaCl and 0.1 M Na2SO4 determined higher total reducing capacity. Additionally, 0.01 M NaCl induced the highest DPPH radical scavenging capacity, while the most important total phenolics and anthocyanins contents were obtained in case of 0.1 M Na2SO4. In conclusion, from the developmental point of view, the 5-day old microgreens present, globally, the best characteristics. Considering the elicitor effects of sodium salts, 0.01 M NaCl and 0.1 M Na2SO4 generally determined the strongest antioxidant properties. The results could be used to develop new production technologies for antioxidant-enriched microgreens.
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Şengül-Binat, Hafizenur, e Ayşegül Kırca Toklucu. "Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)". International Food Research Journal 30, n. 6 (20 dicembre 2023): 1421–36. http://dx.doi.org/10.47836/ifrj.30.6.06.
Testo completoAbstract (sommario):
The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.
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Roumeliotis, Constantinos, Anastasios S. Siomos e Dimitrios Gerasopoulos. "Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period". Nitrogen 2, n. 1 (13 gennaio 2021): 18–29. http://dx.doi.org/10.3390/nitrogen2010002.
Testo completoAbstract (sommario):
Seven winter and five summer vegetables produced under organic and conventional systems were collected from a supermarket seven times between January and April and between July and October for winter and summer vegetables, respectively, and their ascorbic acid and total phenolic content (compounds with proven antioxidant activity) as well as total antioxidant capacity, soluble solids and nitrates were determined. The results clearly indicated that, from the three factors studied (vegetable species, cropping system and sampling time), vegetable species made the highest contribution to ascorbic acid, phenolics, antioxidant capacity, soluble solids and nitrates. Results for each vegetable species showed that most organic vegetables appear to have lower nitrate content, some have higher phenolics, antioxidant capacity and soluble solids, and only few have higher ascorbic acid compared with conventional vegetables. The significance of the differences in nutritional and antioxidant value between organic and conventional vegetables is questionable, since vegetable species and sampling time can affect their nutritional value to a great or greater extent than the cropping system.
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Vasquez-Rojas, Wilson Valerio, Diego Martín Hernández, María Pilar Cano e Tiziana Fornari Reali. "Extraction and Analytical Characterization of Phenolic Compounds from Brazil Nut (Bertholletia excelsa) Skin Industrial by-Product". Trends in Sciences 20, n. 8 (1 aprile 2023): 5457. http://dx.doi.org/10.48048/tis.2023.5457.
Testo completoAbstract (sommario):
Pressurized liquid extraction (PLE) and ultrasound assisted extraction (UAE) were applied to extract phenolic antioxidants from defatted Brazil nut skin (DBNS) industrial by-product. Water/alcohol solvents (ethanol and methanol) (0 - 50 % v/v water) were used at temperatures of 50 - 200 °C in PLE and 50 °C was set in UAE. The effect on extraction yield, total phenolic compounds content (TPC), antioxidant capacity and phenolic characterization was determined. The temperature and water/alcohol mixture affected the dielectric constant, and this in turn influenced the yield, TPC, antioxidant activity and phenolic composition. In PLE, at 200 °C and 50 % (v/v) water/alcohol (ethanol and methanol) the highest yields (33.8 and 38.4 %, respectively), TPC (4673 and 5435 mg GAE/100 g DBNS) and antioxidant capacity (397 and 502 µmol TE/g DBNS) were obtained. Furthermore, at 50 °C, PLE had better extraction efficiency than UAE. Characterization of the extracts indicated that at 50 - 100 °C the extraction of protocatechuic acid and ellagic acid derivative were predominant, while at 150 - 200 °C catechin and vanillin derivatives stand out. In general, hydroxybenzoic acids and flavonoids were the most abundant phenolics, and the addition of 25 % v/v water to ethanol resulted in extracts with their highest concentration. Then, Brazil nut skin is an interesting phenolic-rich source with potential use to produce bioactive ingredients. HIGHLIGHTS High temperature and water/alcohol mixtures improves TPC and antioxidant capacity At given temperature, TPC values are linearly correlated with water/alcohol dielectric constant Extraction temperature modifies the abundance and profile of phenolic compounds Hydroxybenzoic acids and flavanols are predominant phenolics in Brazil nut skins At 50 °C, PLE have a better extraction efficiency of phenolic compounds than UAE GRAPHICAL ABSTRACT
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Duangpapeng, Prakasit, Abil Dermail e Khundej Suriharn. "Phenolics, anthocyanins, and antioxidant capacity in the tassels of purple waxy corn: Effects of temperature and time during storage". AIMS Agriculture and Food 9, n. 1 (2023): 69–83. http://dx.doi.org/10.3934/agrfood.2024005.
Testo completoAbstract (sommario):
<abstract> <p>Corn tassel is an agricultural waste product that contains valuable phytochemicals and antioxidants with various potential uses. Proper post-harvest management is vital to maintain the bioactive compounds and favorable properties for processing. This study aimed to evaluate the responses of phenolics, anthocyanins, and antioxidant capacity of purple waxy corn tassels to different storage conditions and durations. Storage conditions (controlled vs. ambient) that varied in temperature and duration (ranging from 6 to 48 hours) significantly altered most of the observed parameters. Phenolics were more resistant to increased temperature and prolonged storage than anthocyanins. Determining the optimal storage duration was slightly complicated as the ideal duration for each observed parameter varied. The tassels can be stored at cold temperatures for up to 48, 6, and 24 hours to obtain the highest levels of phenolics, anthocyanins, and antioxidant activity, respectively. The correlation coefficients between phenolics and antioxidant activity were significant in both fresh and dried tassels. Optimizing the storage conditions to retain phenolics can also help maintain high levels of antioxidant capacity in corn tassels. Controlled storage conditions were the best way to retain tassel weight, phenolics, anthocyanins, and antioxidant capacity in the purple tassels of waxy corn. The most prolonged acceptable storage durations varied depending on the traits. The optimum light and oxygen exposures during storage and the best drying methods are still uncertain; therefore, further research is necessary to establish good handling practices for corn tassels.</p> </abstract>
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Kolar, Firdose R., Vinutadivya Nirmanik, Annapurna Kagawad, Laxmi Angadi e Babu R. Lamani. "Comparative study on phenolic content, flavonoid content, and antioxidant activities of five species of the genus Phaseolus". International Journal of Plant Based Pharmaceuticals 2, n. 1 (10 febbraio 2022): 136–44. http://dx.doi.org/10.62313/ijpbp.2022.24.
Testo completoAbstract (sommario):
The current study was designed to assess five species of the genus Phaseolus for phenolic content, flavonoid content, and antioxidant ability. The antioxidant capacity of the sample extracts was assessed using different antioxidant models such as ferric reducing antioxidant power (FRAP), DPPH free radical scavenging, phosphomolybdenum reducing power, ferrous ion chelating activity, hydrogen peroxide radical scavenging, hydroxyl radical scavenging, deoxyribose degradation, and β-carotene bleaching assays. The results obtained discovered that the concentration of phenolics and flavonoids in the studied species ranged from 1.11 to 4.01mg TAE/g plant material and 0.11 to 1.16 mg QE/g plant material. The antioxidant activity of the extracts varied in a wide range in the different antioxidant assays depending on the genotype as well as the polarity of the solvents used to obtain the extracts. Ethanolic and aqueous extracts exhibited the maximum amount of phenolics and flavonoids among the solvents. The species studied exhibited a significant range of phenolics, flavonoids, and antioxidant capacity. Hence, the present investigation can provide a new direction by utilizing Phaseolus species to formulate cost-effective, eco-friendly, and value-added therapeutic products.
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Guijarro-Real, Carla, Jaime Prohens, Adrian Rodriguez-Burruezo, Ana María Adalid-Martínez, M. Pilar López-Gresa e Ana Fita. "Wild edible fool’s watercress, a potential crop with high nutraceutical properties". PeerJ 7 (1 febbraio 2019): e6296. http://dx.doi.org/10.7717/peerj.6296.
Testo completoAbstract (sommario):
Background Fool’s watercress (Apium nodiflorum) is an edible vegetable with potential as a new crop. However, little information is available regarding the antioxidant properties of the plant and the individual phenolics accounting for this capacity are unknown. Methods The antioxidant properties of twenty-five wild populations were analysed and individual phenolics present in the species reported and compared with celery and parsley. The antioxidant activity was measured as the 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) free radical scavenging capacity, and the total phenolics content (TPC) via the Folin-Ciocalteu procedure. The individual phenolics constituents were determined via high performance liquid chromatography (HPLC) as aglycones. Results The average DPPH and TPC of fool’s watercress were 28.1 mg Trolox g−1 DW and 22.3 mg of chlorogenic acid equivalents g−1 DW, respectively, much higher than those of celery and parsley. Significant differences for both DPPH and TPC, which may be explained by either genotype or environmental factors, were detected among groups established according to geographical origin. Quercetin was identified as the major phenolic present in the leaves of the species, unlike parsley and celery, in which high amounts of apigenin and luteolin were determined. Quercetin represented 61.6% of the phenolics targeted in fool’s watercress, followed by caffeic acid derivatives as main hydroxycinnamic acids. Discussion The study reports the high antioxidant properties of fool’s watercress based on a large number of populations. Results suggest that quercetin accounts for an important share of the antioxidant capacity of this potential new crop. The study also provides a basis for future breeding programs, suggesting that selection by geographical locations may result in differences in the antioxidant properties.