Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.

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Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections

Food Analytical Methods ◽

10.1007/s12161-018-1366-z ◽

2018 ◽

Vol 12 (2) ◽

pp. 347-354 ◽

Cited By ~ 3

Author(s):

Arianna Ricci ◽

Nemanja Teslic ◽

Violeta-Ivanova Petropolus ◽

Giuseppina Paola Parpinello ◽

Andrea Versari

Keyword(s):

Antioxidant Activity ◽

Flow Injection ◽

Injection System ◽

Diode Array ◽

Polyphenol Content ◽

Fast Analysis ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Flow Injection System

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Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

Processes ◽

10.3390/pr7080489 ◽

2019 ◽

Vol 7 (8) ◽

pp. 489 ◽

Cited By ~ 5

Author(s):

Xuan Tien Le ◽

Vo Luu Lan Vi ◽

Tran Quoc Toan ◽

Long Giang Bach ◽

Tran Thanh Truc ◽

...

Keyword(s):

Antioxidant Activity ◽

Ethanol Concentration ◽

Dry Weight ◽

Extraction Process ◽

Extraction Time ◽

Extraction Temperature ◽

Polyphenol Content ◽

Experimental Conditions ◽

Total Polyphenol ◽

Total Polyphenol Content

This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

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