Phenolic Compounds, Antioxidant Activity, Fatty Acids and Volatile Profiles of 18 Different Walnut (Juglans regia L.) Cultivars and Genotypes

The study of the composition of biologically active substances, alcoholic extracts from flowers of Aeculus hippocastanum L. According to the results of HPLC-MS and GC-MS analyzes, the extract contains the main amounts of phenolic compounds: quercetin, epicatechin, kaempferol. In addition, the extract contains fatty acids and their esters, alcohols, 3-deoxy-d-manno lactone, 1,2,3,5-cyclohexantethrol, α-methyl-mannofuranoside, γ sitosterol. Antioxidant activity of an extract from flowers of A. hippocastanum is associated with the peculiarities of the compositionof biologically active substances. The toxological-hygienic assessment of flowers of this species in acute and subacute experiments showed that it belongs to the 4th hazard class (low hazard).

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Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

International Journal of Food Properties ◽

10.1080/10942912.2015.1099042 ◽

2016 ◽

Vol 19 (9) ◽

pp. 2041-2051 ◽

Cited By ~ 22

Author(s):

Busarakorn Mahayothee ◽

Intira Koomyart ◽

Pramote Khuwijitjaru ◽

Prasong Siriwongwilaichat ◽

Marcus Nagle ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Coconut Water ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Maturity Stages ◽

Chain Fatty Acids

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Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

Agriculture ◽

10.3390/agriculture10110494 ◽

2020 ◽

Vol 10 (11) ◽

pp. 494

Author(s):

Soulef Boussahel ◽

Vita Di Stefano ◽

Claudia Muscarà ◽

Mariateresa Cristani ◽

Maria Grazia Melilli

Keyword(s):

Mass Spectrometry ◽

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Properties ◽

Oil Production ◽

Monounsaturated Fatty Acids ◽

Free Acidity ◽

Low Concentration ◽

Olive Oils

In Algeria, the olive tree is one of the main fruit species and plays a very important socioeconomic role. The objective of this study was firstly, to identify and quantify the phenolics of some Algerian olive oils, and secondly, to assess the antioxidant activity of the samples. The olive oils used in this study were derived from Algerian cultivars, including Tefahi, Gelb Elfarroudj, Chemlal, and imported cultivar Manzanilla and Zebboudj. For this purpose, gas chromatography—mass spectrometry (GC-MS) was used to identify olive oil fatty acids profile, while the individual phenolic compounds were assessed by ultra-high-performance liquid chromatography–electrospray ionization–high-resolution mass spectrometry (UHPLC-HESI-MS). To verify the antioxidant capacity, five in vitro free radical assays were used. Questionable values of particular physico-chemical parameters, such as the high value of free acidity and the low concentration of monounsaturated fatty acids in oil from the Zebboudj cultivar, indicate that improvements in olive cultivation and oil production practices are needed. Gelb Elfarroudj, Tefahi, and Manzanilla oils contain quantities of monounsaturated fatty acids in accordance with EU regulations. The oil obtained from the Zebboudj cultivar is not usable for food purposes due to the high value in free acidity and the low concentration of monounsaturated fatty acids. Tefahi and Manzanilla cultivars have given oils with the best antioxidant activity as compared to other studied cultivars; this is attributable to their composition in bioactive phenolic compounds, such as secoiridoids, which play an important role in human health as scavengers of free radicals. The results are interesting for producers and consumers to promote the culture of olive oils derived in particular from the Tefahi cultivar. However, in order to improve the health qualities of this oil, the agronomic techniques essentially linked to the time of harvesting of the olives destined for oil production must be improved.

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Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters

Food Chemistry ◽

10.1016/j.foodchem.2015.02.130 ◽

2015 ◽

Vol 182 ◽

pp. 95-104 ◽

Cited By ~ 34

Author(s):

Raquel Rainho Espinosa ◽

Raffaella Inchingolo ◽

Severino Matias Alencar ◽

Maria Teresa Rodriguez-Estrada ◽

Inar Alves Castro

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Plant Sterol ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Sterol Esters

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Study of phenolic compounds and lipids of grape pomace

E3S Web of Conferences ◽

10.1051/e3sconf/202128505018 ◽

2021 ◽

Vol 285 ◽

pp. 05018

Author(s):

Natalia Ageyeva ◽

Anastasia Tikhonova ◽

Svetlana Biryukova ◽

Ekaterina Globa

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Epigallocatechin Gallate ◽

Correlation Factor ◽

Grape Pomace ◽

Pinot Noir ◽

Grape Seeds ◽

High Concentrations ◽

Red Grape

The article is devoted to the research of the makeup of phenolic compounds and fatty acids of grape pomace. The phenolic compounds were identified in skin and seed extracts and in extracts of skin-and-seed mixtures; the fatty acids – in grape oil generated by direct pressing. It was established that anthocyanins were present mainly in the skins. Low concentrations of ten components of the anthocyanin complex were identified in the Saperavi seeds. Maximum amounts of anthocyanins were found in the Saperavi skins. The concentration of quercetin distinguished by a PP-vitamin activity was by 1.5 to 2.0 times higher in the skin-andseed mixtures, especially of Roesler grapes, than in the skin itself. Maximum amounts of flavan-3-ols, hydroxy-cinnamic and hydroxybenzoic acids and oligomeric procyanidins, as well as the highest antioxidant activity were observed in the skin-and-seed mixture. The highest value of the correlation factor was observed in cases of interaction of antioxidant activity and concentration of procyanidins (r = 0.83), antioxidant activity and concentration of anthocyanins (r = 0.78), and antioxidant activity and concentration of flavan-3-ols (r = 0.75). Among the flavan-3-ols, it was (+)-D-Catechin that prevailed in grape seeds, with its concentration in the Pinot Noir extract (OAO APF Fanagoria) reaching 468 mg/dm3. Maximum concentration of Epigallocatechin-gallate was observed in the Saperavi and Pinot Noir seeds. As regards the concentration of hydroxy-cinnamic acids in the seeds, n-coumaric acid (Ancellotta, Saperavi) stood apart among the others; gallic acid (Saperavi, Ancellotta) came forward among the hydroxy-benzoic acids. In the reviewed samples of grape seeds, procyanidins of groups В1 , В2 and В3 distinguished by high antioxidant activity prevailed. Prevalence of linoleic and oleic acids was established for grape oil extracted from the seeds of such red grape varieties as Cabernet Sauvignon, Pinot Noir and Saperavi. Maximum concentrations of oleic acid were found in the Pinot Noir and Riesling seeds. Palmitic and stearic acids were also available in rather high concentrations in the grape oil.

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Chemical Analysis, Phenolic Content, and Antioxidant Activities of Aqueous and Organic Moroccan Juglans regia L. Bark Extracts

Current Bioactive Compounds ◽

10.2174/1573407216666200203103354 ◽

2020 ◽

Vol 16 (9) ◽

pp. 1328-1339

Author(s):

Mohamed Boulfia ◽

Fatima Lamchouri ◽

Hamid Toufik

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Activities ◽

Juglans Regia ◽

Reducing Power ◽

Principal Component ◽

Antioxidant Compounds ◽

Phytochemical Analysis ◽

Strongly Correlated

Background: The present study was conducted on the Moroccan Juglans regia L. bark, in comparison with other Juglans regia collected in other countries, to study the effects of the use of different extraction solvents (water, ethanol, acetone, and diethyl ether), aqueous and organic extraction method, hot and cold extraction by maceration modalities on the presence and content of the different phytochemicals, and on the antioxidant activity. Methods: Various solvents of increasing polarity were used for the preparation of aqueous and organic extracts. Afterwards, a phytochemical screening, an estimation of phenolic compounds, flavonoids, and tannins contents was conducted. The in vitro antioxidant activity was carried out by five tests: H2O2, ABTS, FRAP, DPPH, and reducing power. Subsequently, Principal Component Analysis (PCA) was used to establish the correlation between phenol content and antioxidant activity. Results: Phytochemical analysis showed that the 9 extracts prepared are characterized by the presence of flavonoids, catechic tannins, saponins, anthraquinones, and quinones, and that the macerated acetone extract contains the highest content of phenolic compounds (327.972±0.06 μgEAG/mgE), flavonoids (1267.981±2.911 μgEQ/mgE), and tannins (38.056±1.886 μgEC/gE). The best antioxidant activity was obtained with the macerated acetone which was found to be the most active via the five different tests, with a percentage of scavenging of H2O2 equal at 24.13±1.81, a higher value of ABTS equal to 602.29±0.34 μgET/mgE. PCA allowed us to deduce that phenolic compounds, flavonoids, and tannins are strongly correlated with antioxidant activity. Conclusion: Moroccan Juglans regia may be one of the potential sources of antioxidant compounds.

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Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents

Journal of Food Science and Technology ◽

10.1007/s13197-019-04235-1 ◽

2020 ◽

Vol 57 (6) ◽

pp. 2017-2025

Author(s):

Mehmet Musa Özcan ◽

Fahad Al Juhaimi ◽

Nurhan Uslu ◽

Isam A. Mohamed Ahmed ◽

Elfadıl E. Babiker ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Pistacia Terebinthus

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Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Foods ◽

10.3390/foods10123007 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3007

Author(s):

Wilson V. Vasquez-Rojas ◽

Diana Martín ◽

Beatriz Miralles ◽

Isidra Recio ◽

Tiziana Fornari ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Unsaturated Fatty Acids ◽

Water Soluble ◽

Hot Water ◽

Brazil Nut ◽

Sediment Fraction ◽

By Products ◽

Lipid Components

The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).

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

Journal of Chemistry ◽

10.1155/2016/8462741 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 11

Author(s):

Carlo I. G. Tuberoso ◽

Igor Jerković ◽

Marialuce Maldini ◽

Gabriele Serreli

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Peroxide Value ◽

Total Phenol ◽

Phenolic Composition ◽

Virgin Olive Oils ◽

Spectrophotometric Methods ◽

Olive Oils ◽

Quality Aspects

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

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