Phenolic content and ferric reducing-antioxidant power of cow's milk produced in different pasture-based production systems in southern Brazil

2014 ◽  
Vol 94 (15) ◽  
pp. 3110-3117 ◽  
Author(s):  
Shirley Kuhnen ◽  
Juliana R Moacyr ◽  
Jaqueline K Mayer ◽  
Bruno B Navarro ◽  
Rafael Trevisan ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Production Systems ◽  
Cow’S Milk ◽  
Southern Brazil ◽  
Antioxidant Power ◽  
Cow's Milk ◽  
Ferric Reducing Antioxidant Power

scholarly journals Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2267
Author(s):  
Małgorzata Starowicz ◽  
Saruhan Arpaci ◽  
Joanna Topolska ◽  
Małgorzata Wronkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Weight Basis ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Confectionery Products ◽  
Ferric Reducing Antioxidant Power ◽  
Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

scholarly journals Changes of antioxidant activity in honey after heat treatment

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 601-606 ◽  
Author(s):  
G. Šarić ◽  
K. Marković ◽  
D. Vukičević ◽  
E. Lež ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Significant Difference ◽  
Acacia Honey ◽  
Different Temperatures ◽  
Ferric Reducing Antioxidant Power

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods – FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures – at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey.

scholarly journals Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 346
Author(s):  
Muhammed Kupe ◽  
Neva Karatas ◽  
Mehmet Settar Unal ◽  
Sezai Ercisli ◽  
Mojmir Baron ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Grape Juice ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Gallic Acid Equivalent ◽  
Black Color ◽  
Seed Extracts

Grape production has a long history in the Elazig province and surrounding vicinity and produced grapes have been used for table consumption and also processed into traditional beverages, Şıra (special non-alcoholic grape juice) and wine. In the Elazig province, the main grape cultivars are ‘Ağın Beyazı’, ‘Öküzgözü’, ‘Boğazkere’, ‘Şilfoni’, ‘Tahannebi’, and ‘Köhnü’. Among them, ‘Köhnü’ cultivar is highly preferred by consumers due to its black color and perfect berry characteristics. The cultivar has grown for centuries in different parts of Elazig and shows a great variability for most of its morphological and biochemical characteristics. In the present study, we aimed to determine morphological and biochemical traits in six ‘Köhnü’ clones sampled from Elazığ. The cluster weight of six clones was found between 334–394 g. The highest total phenolic content was observed in seeds followed by peel and pulp samples. The seed extract of Clone 2 had the highest total phenolic content at 254 mg gallic acid equivalent/100 g fresh weight. The results also showed that peel, pulp, and seed samples of ‘Köhnü’ grape clones had considerable amounts of antioxidant components determined by DPPH (1,1-Diphenyl-2-picryl-hydrazyl), FRAP (ferric reducing antioxidant power), and TEAC assays and might be rich sources of natural antioxidants. Among the six ‘Köhnü’ clones, Clone 3, and Clone 6 differed from the others in respect to the highest cluster weight, the highest concentrations of total phenolic content, and antioxidant activity. The results also implied that all clones could be used potentially as a readily accessible source of natural antioxidants and as a possible pharmaceutical supplement.

scholarly journals Phenolic Content, Antioxidant and 15-Lypoxygenase Inhibitory Effects of Daniellia oliveri (rolfe) Hutch. & Dalziel (Fabaceae)

2021 ◽  
pp. 10-18
Author(s):  
Mariam Traore ◽  
Adjaratou C. Coulibaly ◽  
Aboubacar Yaro ◽  
Esther W. L. M. Kabre ◽  
Noufou Ouedraogo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Stem Bark ◽  
Inhibitory Effect ◽  
Phytochemical Screening ◽  
Methanol Fraction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Daniellia Oliveri

Aims: The aim of this study is to evaluate the content of phenolic compounds, antioxidant and 15-lipoxygenase inhibition effects of methanolic extract and its fractions of Daniellia. oliveri stem bark. Place and Duration of Study: The work was carried out in the Department of Traditional Pharmacopoeia and Pharmacy (MEPHATRA / PH) of the Institute for Research in Health Sciences (IRSS) and LABIOCA from Université Joseph KI-ZERBO in Ouagadougou between February 2018 and June 2019 Methodology: The phytochemical screening and phenolic content were determined by the methods described in the literature. Antioxidant activity was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis 3-ethylbenzoline-6-sulphonate), FRAP (ferric reducing antioxidant power), and lipid peroxidation (LPO). The anti-inflammatory activities were measured on the ability of the extract to inhibit the activity of enzymes such as 15-lipoxygenase Results: Phytochemical screening revealed the presence of flavonoids, tannins, saponins, anthocyanosides, triterpenes and sterols. The extract and its fractions showed a good content of phenolic compounds with values ranging from 773.97 ± 22.91 to 505.51 mg EAG / g for total polyphenols; from 24.38 ± 0.34 to 12.04 ± 0.08 mg EQ / g in total flavonoids, 311.65 ± 6.70 to 221 ± 0.52 mg EC / g in condensed tannins; 681.81 ± 3.97 to 421.29 ± 8.73 mg EUA / g in total triterpenes and from 280.29 ± 21.72 to 222.04 ± 20.99 mg EC / g for total sterols. The methanol fraction showed the best antioxidant activity as well as the best inhibitory effect on 15-lipoxygenase activity. Conclusion: These results showed that Daniellia. oliveri possessed an antioxidant power, an inhibitory effect of 15 lipoxygenase. Daniellia oliveri could be used in the management of inflammatory pathologies and oxidative stress.

scholarly journals Influence of Technological Maturity on the Secondary Metabolites of Hemp Concentrate (Cannabis sativa L.)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1418
Author(s):  
Bohuslava Tremlová ◽  
Hana Koudelková Mikulášková ◽  
Klaudia Hajduchová ◽  
Simona Jancikova ◽  
Dominika Kaczorová ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Cannabis Sativa ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Antioxidant Power ◽  
Optimal Period ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content ◽  
Almost All ◽  
Active Substances

During the last decade, the popularity of hemp products has been rising rapidly. Products containing cannabidiol (CBD) are of predominant interest. Traditional hemp products are frequently enriched by CBD due to their potential therapeutic effects. Cannabidiol occurs naturally in hemp juice together with other biologically active substances, such as terpenes, flavonoids, and stilbenoids. These constituents act synergistically. This study aimed to observe the influence of the hemp plant developmental stage on its chemical composition and antioxidant activity. The hemp plants were analyzed during three vegetative stages, i.e., before, during, and after flowering. The collected samples were evaluated using the following analyses: total polyphenolic content and profile, terpenoid and cannabinoid contents, and ferric reducing antioxidant power. The results revealed statistically significant differences between the samples in almost all set parameters. The optimal period for hemp harvest depends on desirable compounds, i.e., phenolic content is the highest before flowering, while the levels of cannabinoids and terpenoids are the highest during the flowering period.

scholarly journals Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 991 ◽  
Author(s):  
Guillermo Niño-Medina ◽  
Dolores Muy-Rangel ◽  
Ana de la Garza ◽  
Werner Rubio-Carrasco ◽  
Briceida Pérez-Meza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Dietary Fiber ◽  
Phenolic Content ◽  
Control Treatment ◽  
Total Phenolic ◽  
White Bread ◽  
Nutritional Properties ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

scholarly journals Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

2014 ◽  
Vol 3 (2) ◽  
pp. 54 ◽  
Author(s):  
Ying Wang ◽  
Marie Therese Charles ◽  
Wen-xuan Dong ◽  
Claudine Dube ◽  
Shahrokh Khanizade
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Bottom Part ◽  
Antioxidant Power ◽  
Phenolic Components ◽  
Ferric Reducing Antioxidant Power ◽  
Strawberry Cultivars

<p>Total phenolic content, phenolic composition, and total antioxidant capacity of neck and bottom parts of two strawberry cultivars, ‘Chambly’ and ‘LL0220-10’, were evaluated using the Folin-Ciocalteu method, high performance liquid chromatography, and ferric reducing/antioxidant power, respectively. A significant interaction (<em>p</em> &lt; 0.05) was observed between examined parts and cultivars. The highest content of phenolics was detected in the bottom part of ‘Chambly’ when compared to its neck, while there was no difference between neck and bottom of ‘LL0220-10’. The most evident group was the anthocyanins accounting for 83.53% of the total phenolic content. These data are a step in establishing a correlation between fruit anatomy and its chemical composition, which could be useful in breeding new strawberry cultivars more resistant to diseases.</p>

Quality characteristics of wheat flour dough and bread containing grape pomace flour

2017 ◽  
Vol 24 (3) ◽  
pp. 251-263 ◽  
Author(s):  
Monika Šporin ◽  
Martina Avbelj ◽  
Boris Kovač ◽  
Sonja Smole Možina
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Grape Pomace ◽  
Sensory Profile ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when ‘Merlot’ grape pomace flour was added compared to ‘Zelen’ grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for ‘Merlot’ and 3.65 mg gallic acid equivalents /g dw for ‘Zelen’, which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest ‘Merlot’ grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety ‘Zelen’ is suggested for use.

scholarly journals Transgenerational Effects of Salt Stress Imposed to Rapeseed (Brassica napus var. oleifera Del.) Plants Involve Greater Phenolic Content and Antioxidant Activity in the Edible Sprouts Obtained from Offspring Seeds

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 932
Author(s):  
Paolo Benincasa ◽  
Elisabetta Bravi ◽  
Ombretta Marconi ◽  
Stanley Lutts ◽  
Giacomo Tosti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Salt Stress ◽  
High Performance ◽  
Phenolic Content ◽  
Distilled Water ◽  
Salinity Treatment ◽  
Antioxidant Power ◽  
Rapeseed Cultivar ◽  
Ferric Reducing Antioxidant Power ◽  
Mean Germination Time

Previous research has demonstrated that rapeseed sprouts obtained under salinity demonstrate greater phenolic content and antioxidant activity compared to those sprouted with distilled water. This work aimed to test the hypothesis that these effects of salinity may persist into the next generation, so that offspring seeds of plants grown under salt stress may give edible sprouts with increased phenolic content and antioxidant activity. Plants of one rapeseed cultivar were grown in pots with 0, 100 and 200 mM NaCl, isolated from each other at flowering to prevent cross-pollination. Offspring seeds harvested from each salinity treatment were then sprouted with distilled water. We performed the extraction of free and bound phenolic fractions of sprouts and, in each fraction (methanolic extract), we determined the total polyphenols (P), flavonoids, (F), and tannins (T) with Folin–Ciocalteu reagent, the phenolic acids (PAs) by ultra-high-performance liquid chromatographs (UHPLC) analysis, and the antioxidant activity with three tests (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; ferric reducing antioxidant power, FRAP; 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt, ABTS). Individual seed weight was slightly decreased by salinity, whereas germination performance was improved, with a lower mean germination time for salted treatments. No significant differences were observed among treatments for P, F and T, except for bound P, while, in most cases, single PAs (as free, bound and total fractions) and antioxidant activity were significantly increased in salted treatments. Our results open new perspectives for the elicitation of secondary metabolites in the offspring seeds by growing parental plants under stressing conditions, imposed on purpose or naturally occurring.

scholarly journals Phytochemical Composition of Brewers’ Spent Grains

2020 ◽  
Vol 24 (1) ◽  
pp. 139-145
Author(s):  
Kristina Ivanova ◽  
Ivan Bakalov ◽  
Vesela Shopska ◽  
Peter Nedyalkov ◽  
Georgi Kostov
Keyword(s):  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Waste Product ◽  
Radical Scavenging ◽  
Essential Amino Acids ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
Ferric Reducing Antioxidant Power ◽  
Fiber Proteins

AbstractBrewers’ spent grains (BSG) are the main waste product of the brewing industry, accounting for about 85% of the total waste materials. Their composition is different (due to various brewing technologies) but includes high levels of dietary fiber, proteins, essential amino acids, polyphenols, antioxidants, vitamins and fats. The aim of the present study was to investigate the phenolic content and antioxidant activity (the radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP)) of 19 different malt types and their BSG. The highest phenolic content was demonstrated by the BSG of Caraaroma malt, whereas the BSG of Carafa Special type 1 had the highest DPPH radical scavenging activity and ferric reducing antioxidant power. Based on the results obtained, malts with the highest biological value were selected for inclusion in the composition of functional foods.

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