Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type

The content of two groups of compounds with biological activity (non-hallucinogenic indole compounds and free phenolic acids) were analyzed in extracts of fruiting bodies of four species of Phellinus: P. igniarius, P. pini, P. pomaceus and P. robustus. The presence of indole compounds in methanolic extracts was analyzed by high-performance liquid chromatography and thin-layer chromatography coupled with densitometric detection. Three metabolites (serotonin, tryptamine, and L-tryptophan) were identified. The contents of individual indole compounds ranged from 1.70 (tryptamine in P. robustus) to 8.32 mg x 100 g1 dry weight (L-tryptophan in P. robustus). Four free phenolic acids were detected in methanolic extracts by the HPLC method. The total content ranged from 9.9 mg x 100 g1 DW (P. igniarius) to 32.5 mg x 100 g1 DW (P. robustus).

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Free Phenolic Acids from the Seaweed Halimeda monile with Antioxidant Effect Protecting against Liver Injury

Zeitschrift für Naturforschung C ◽

10.1515/znc-2009-9-1009 ◽

2009 ◽

Vol 64 (9-10) ◽

pp. 657-663 ◽

Cited By ~ 20

Author(s):

Jorge Mancini-Filho ◽

Alexis Vidal Novoa ◽

Ana Elsa Batista González ◽

Elma Regina S de Andrade-Wartha ◽

Dalva Assunção Portari Mancini

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Thiobarbituric Acid ◽

Control Group ◽

Thiobarbituric Acid Reactive Substances ◽

Chemical Agents ◽

Liver Injuries ◽

Dpph Method ◽

Other Substances ◽

Free Phenolic Acids

Phenolic compounds are found in seaweed species together with other substances presenting antioxidant activity. The objective of this work was to evaluate the antioxidant activity of the free phenolic acids (FPA) fraction from the seaweed Halimeda monile, and its activity to protect the expression of hepatic enzymes in rats, under experimental CCl4 injury. The antioxidant activity was measured by the DPPH method. The FPA fraction (80 mg/kg, p.o.) was administered during 20 consecutive days to rats. The peroxidation was performed by thiobarbituric acid reactive substances (TBARS). The SOD and CAT enzymatic expressions were measured by RT/PCR. The histology technique was used to evaluate liver injuries. The expression of both, CAT and SOD genes, was more preserved by FPA. Only partial injury could be observed by histology in the liver of rats receiving FPA as compared with the control group; and CCl4 administration induced 60% more peroxidation as compared with the rats receiving FPA. These data suggest that FPA could modulate the antioxidant enzymes and oxidative status in the liver through protection against adverse effects induced by chemical agents

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The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽

10.3390/molecules24071262 ◽

2019 ◽

Vol 24 (7) ◽

pp. 1262 ◽

Cited By ~ 2

Author(s):

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

Tomasz Oniszczuk ◽

Marta Olech

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

High Performance ◽

Antioxidant Properties ◽

Total Content ◽

Natural Antioxidants ◽

Raw Material ◽

Gluten Free ◽

Free Phenolic Acids ◽

The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

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Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

Open Chemistry ◽

10.1515/chem-2019-0019 ◽

2019 ◽

Vol 17 (1) ◽

pp. 166-176 ◽

Cited By ~ 5

Author(s):

Tomasz Oniszczuk ◽

Gabriela Widelska ◽

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

...

Keyword(s):

Phenolic Acids ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Extrusion Process ◽

Polyphenolic Compounds ◽

Production Parameters ◽

Aronia Melanocarpa ◽

Beneficial Impact ◽

Free Phenolic Acids ◽

Different Content

AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

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Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi)

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740570312 ◽

1991 ◽

Vol 57 (3) ◽

pp. 417-426 ◽

Cited By ~ 135

Author(s):

Hanna Peleg ◽

Michael Naim ◽

Russell L Rouseff ◽

Uri Zehavi

Keyword(s):

Phenolic Acids ◽

Citrus Sinensis ◽

Citrus Paradisi ◽

Free Phenolic Acids

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Effect of accelerated ageing on the content and composition of polyphenolic complex of wheat (Triticum aestivum L.) grains

Plant Soil and Environment ◽

10.17221/4081-pse ◽

2011 ◽

Vol 49 (No. 1) ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

J. Lachman ◽

J. Dudjak ◽

M. Orsák ◽

V. Pivec

Keyword(s):

Triticum Aestivum ◽

Phenolic Acids ◽

Dry Matter ◽

Statistical Significance ◽

Sinapic Acid ◽

Triticum Aestivum L ◽

Hplc Method ◽

Accelerated Ageing ◽

Total Polyphenols ◽

Free Phenolic Acids

The influence of accelerated ageing test (AAT), i.e. of higher temperature and humidity, on the content and composition of phenolic compounds in the grains of five cultivars of wheat (Triticum aestivum L.) was studied in the years 1998 and 1999. Total polyphenols were determined spectrophotometrically by Folin-Ciocalteau’s phenolic reagent and free phenolic acids by an HPLC method in control samples and after deterioration treatment (AAT) in the Ebi, Estica, Nela, Samanta and &Scaron;árka cultivars. Statistical significance of deterioration treatment, cultivar, cultivation site, and harvest year was proved. Content of total polyphenols increased during deterioration and levels of the individual free phenolic acid changed depending on their structures. Mean contents of total polyphenols varied from 600 to 960 mg/kg of dry matter. The increase caused by the AAT ranged between 0–20%, the greatest mean increase was observed in the cultivar Nela (by 19%). Sinapic acid (as high as 540 mg/kg of dry matter), 3-hydroxy-benzoic acid and 7-hydroxycoumarin were determined as the major phenolic acids and coumarins. A decrease of free phenolic acids containing methoxy groups in their molecules (sinapic and vanillic acids) and an increase of phenolic acids with free hydroxy groups (caffeic and gallic acids) was observed after deterioration treatment. Statistically significant (P ≤ 0.05) effect of AAT on the content of free phenolic acids was observed.

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Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Antioxidants ◽

10.3390/antiox9030190 ◽

2020 ◽

Vol 9 (3) ◽

pp. 190

Author(s):

Ziyun Xu ◽

Maninder Meenu ◽

Pengyu Chen ◽

Baojun Xu

Keyword(s):

Free Radical ◽

Phenolic Compounds ◽

Phenolic Acids ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Total Phenolic ◽

Antioxidant Power ◽

Mean Values ◽

Antioxidant Capacities ◽

Free Phenolic Acids

This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.

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