Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage

2009 ◽  
Vol 112 (4) ◽  
pp. 868-873 ◽  
Author(s):  
Andréa Pittelli Boiago Gollücke ◽  
Rodrigo Ramos Catharino ◽  
Jane Cristina de Souza ◽  
Marcos Nogueira Eberlin ◽  
Débora de Queiroz Tavares
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Concentration Process ◽  
Phenolic Components ◽  
Grape Juices ◽  
And Storage

scholarly journals Effect of Artificial Shading and Temperature on Radical Scavenging Activity and Polyphenolic Composition in Sweetpotato (Ipomoea batatas L.) Leaves

2003 ◽  
Vol 128 (2) ◽  
pp. 182-187 ◽  
Author(s):  
Md. Shahidul Islam ◽  
Makoto Yoshimoto ◽  
Koji Ishiguro ◽  
Shigenori Okuno ◽  
Osamu Yamakawa
Keyword(s):  
Phenolic Compounds ◽  
Ipomoea Batatas ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Cultivar Differences ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Caffeoylquinic Acid ◽  
Phenolic Components

The phenolic content and the radical scavenging activity were compared in leaves of sweetpotato (Ipomoea batatas L.) cultivars Shimon-1, Kyushu-119 and Elegant Summer grown under different temperature and shading conditions. Compared to cultivar differences, there was less effect of temperature and shading on the total phenolic content in sweetpotato leaves, however certain polyphenolic components differed widely among the treatments. The positive correlation between the radical scavenging activity and the level of total phenolics (r = 0.62) suggests that phenolic compounds are important antioxidant components of sweetpotato leaves. All the reverse-phase high-performance liquid chromatography (RP-HPLC) profiles of the cultivars tested showed peaks at the same retention times but peak areas of individual phenolic compounds differed with respective temperature and shading treatments. The phenolic compounds identified in the sweetpotato leaf were caffeic acid, chlorogenic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. Most of the phenolic compounds were highest in leaves from plants grown at 20 °C without shading except 4,5-di-O-caffeoylquinic acid. The results indicate that growing leaves under moderately high temperatures and in full sun enhances the accumulation of phenolic components. These phenolic components have possible value in enhancing human health.

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

2019 ◽  
Vol 86 (3) ◽  
pp. 361-367 ◽  
Author(s):  
Evangelia Zoidou ◽  
Sofia Theodorou ◽  
Ekaterini Moschopoulou ◽  
Lambros Sakkas ◽  
Georgios Theodorou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Thermophilic Bacteria ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Goat Milk ◽  
Storage Period ◽  
Whey Protein Concentrate ◽  
Scavenging Activity ◽  
And Storage ◽  
Dpph Radical Scavenging

AbstractThis research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.

scholarly journals The changes of chemical quality of ginger during postharvest storage at chilling temperature

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1653-1662
Author(s):  
N.I.A. Shukor ◽  
A. Misran ◽  
S.H. Ahmad ◽  
Y.T. Xue ◽  
T.M.M. Mahmud ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Radical Scavenging Activity ◽  
Chilling Injury ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Temperature Management ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Fresh Weight ◽  
And Storage

Zingiber officinale is a tropical produce which is susceptible to chilling injury due to improper storage temperature management. Therefore, the objective of the study was to investigate the development of chilling injury (CI) in ‘Bentong’ ginger rhizome. Fresh ‘Bentong’ ginger rhizomes were harvested at 9-10 months and were stored at 5, 15 and 25°C for 0, 8, 16, and 24 days. The treatments were evaluated for the effects of storage temperatures and storage durations on postharvest chemical qualities of ginger rhizomes. The experiment showed significant interaction effects between storage temperature and storage durations for total flavonoid contents (TFC), total phenolic contents (TPC), 6- gingerol, 6-shogaol, and DPPH radical scavenging activity of the treated rhizome. Ginger stored at 15°C showed the highest TPC at 16 days of storage and then reduced throughout the storage as compared to the ginger stored at 5°C and 25°C. The 6-gingerol content increased from day 0 to day 16 and resulted in an optimum content at 66.7 mg/g fresh weight when it was stored at 15°C. 6-shogaol was identified in smaller quantities within the range of 1.52 to 3.11 mg/100 g of fresh weight. A similar trend was also observed in 6 -shogoal after 24 days of the storage. DPPH scavenging activity showed that storage at 5 and 25°C resulted in a decrease of DPPH inhibition along with storage durations. Therefore, it was suggested that the ginger was best kept at 15°C up to 16 days of storage in order to maintain the postharvest qualities and chemical properties of ginger.

scholarly journals Phenolic Compounds from the Aerial Parts of Adenophora triphylla (Thunb.) A. DC. var. triphylla and their Free Radical Scavenging Activity

2020 ◽  
Vol 8 (1) ◽  
pp. 12-16
Author(s):  
Kengo Hori ◽  
Hari Prasad Devkota
Keyword(s):  
Free Radical ◽  
Chlorogenic Acid ◽  
Chemical Constituents ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Aerial Parts ◽  
Phenolic Components

Adenophora triphylla (Thunb.) A. DC. var. triphylla (Family: Campanulaceae) is distributed in Japan, Korea, and China. It is locally known as “Saiyousyajin” in Japan and the roots are used in traditional medicine to treat chronic bronchitis and whooping cough, and also as anti-inflammatory and anti-tussive agents. Till now, there is no report on the chemical constituents of aerial parts. Thus, the main aim of this study was to isolate and identify major chemical constituents of aerial parts of A. triphylla var. triphylla, and to evaluate their free radical scavenging activity. The 70% methanol extract of the aerial parts was subjected to repeated column chromatography using MCI gel CHP-20P, Sephadex LH-20, ODS and silica gel columns to isolate the five phenolic components (1-5). Free radical scavenging activity of the extract and compounds was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity method. The structures of the isolated compounds were elucidated as luteolin (1), luteolin 4’-O-b-glucopyranoside (2), luteolin 7-O-b-glucopyranoside (3), luteolin 7-O-neohesperidoside (4) and chlorogenic acid (5) based on their nuclear magnetic resonance (NMR) spectral data and comparison with literature values. All these compounds were isolated for the first time from A. triphylla var. triphylla. Extract showed weak free radical scavenging activity. Among isolated compounds, luteolin (1), luteolin 7-O-b-glucopyranoside (3), luteolin 7-O-neohesperidoside (4) and chlorogenic acid (5) showed potent free radical scavenging activity. Results from this study suggest that the aerial parts of A. triphylla var. triphylla might be a potential plant source for the development of functional foods, however further detailed research is necessary.

Effect of processing and storage on the radical scavenging activity of horse mackerel and sardine

2002 ◽  
Vol 68 (6) ◽  
pp. 1390-1392 ◽  
Author(s):  
MOHAMMAD YOSHINAGA ◽  
ANURADHA YOSHINAGA ◽  
HITOSHI YOSHINAGA ◽  
TERUYOSHI YOSHINAGA
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Horse Mackerel ◽  
Scavenging Activity ◽  
Processing And Storage ◽  
And Storage

scholarly journals Phytochemical screening and biological activity of extracts of plant species Halacsya sendtneri (Boiss.) Dörfl.

2012 ◽  
Vol 66 (1) ◽  
pp. 43-51 ◽  
Author(s):  
Pavle Maskovic ◽  
Nedeljko Manojlovic ◽  
Anamarija Mandic ◽  
Aleksandra Misan ◽  
Ivan Milovanovic ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Phenolic Compound ◽  
Plant Species ◽  
Ethyl Acetate Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Phenolic Components

This study is aimed at examining total polyphenol, flavonoid, gallotannin and condensed tannins content in acetone, chloroform, ethyl acetate and petroleum ether extracts of Halacsya sendtneri (Boiss.) D?rfl., their antimicrobial and antioxidant activities, as well as identifying and quantifying the phenolic components. The antioxidant activity is consistent with the results of total quantity of phenolic compound. The results showed that the acetone extract of plant species Halascya sendtneri (Boiss.) D?rfl. possessed the highest antioxidant activity. IC50 values were determined: 9.45?1.55 ?g/mL for DPPH free radical scavenging activity, 13.46?1.68 ?g/mL for inhibitory activity against lipid peroxidation, 59.11?0.83 ?g/mL for hydroxyl radical scavenging activity and 27.91?0.88 ?g/mL for ferrous ion chelating ability. The antimicrobial activity was tested using broth dilution procedure for determination of the minimum inhibitory concentration (MIC). The MICs were determined for 8 selected indicator strains. All of the extracts showed strong to moderate strong antimicrobial activity. The phenolic composition of Halacsya sendtneri extracts was determined by the HPLC method. The dominant phenolic compound in acetone, chloroform and ethyl acetate extract is rosmarinic acid. Ethyl acetate extract was also abundant in p-hydroxybenzoic acid and ferulic acid. The main compounds in petrol ether extract were chlorogenic acid and quercetin.

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