Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109825 ◽  
Author(s):  
Isam A. Mohamed Ahmed ◽  
Fahad Y. Al Juhaimi ◽  
Magdi A. Osman ◽  
Salah A. Al Maiman ◽  
Amro B. Hassan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Protein Profile

scholarly journals COMPOSITION OF BIOLOGICALLY ACTIVE SUBSTANCES OF THE HORSE CHESTNUT (AECULUS HIPPOCASTANUM L.)

ÈKOBIOTEH ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 33-39
Author(s):  
V.P. Kurchenko ◽  
◽  
N.V. Sushinskaya ◽  
K.I. Maiorava ◽  
E.I. Tarun ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Horse Chestnut ◽  
Hazard Class ◽  
Active Substances

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).

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

2022 ◽  
Author(s):  
Volkan Okatan ◽  
Muhammet Ali Gündeşli ◽  
Nesibe Ebru Kafkas ◽  
Şule Hilal Attar ◽  
İbrahim Kahramanoğlu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Juglans Regia ◽  
Volatile Profiles

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

2016 ◽  
Vol 19 (9) ◽  
pp. 2041-2051 ◽  
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

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

Agriculture ◽  
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.

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

2015 ◽  
Vol 182 ◽  
pp. 95-104 ◽  
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

scholarly journals Study of phenolic compounds and lipids of grape pomace

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.

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

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

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

Foods ◽  
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).

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

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
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.

Evaluation of Moroccan microalgae: Spirulina platensis as a potential source of natural antioxidants

2020 ◽  
Vol 17 (3) ◽  
Author(s):  
Touria Ould Bellahcen ◽  
Abderrahmane AAmiri ◽  
Ikram Touam ◽  
Fouzia Hmimid ◽  
Abdelaziz El Amrani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Linolenic Acid ◽  
Spirulina Platensis ◽  
Ethanolic Extract ◽  
Natural Antioxidants ◽  
High Positive Correlation ◽  
Lipidic Extract

AbstractBackgroundEthanolic, aqueous and lipidic extracts of Spirulina platensis were evaluated for their bioactive substances (polyphenols and fatty acids) and antioxidant activities using two different assays diphenyl-1-picrylhydrazyl (DPPH) and azino-bis (ethylbenzthiazoline-6- sulfonicacid (ABTS)).MethodsThe phenolic compounds amounts were determined by colorimetric assays and were analyzed by high-performance and liquid chromatography (HPLC) method. The identification of phenolic compounds in the extract was accomplished by comparison of their retention times with those of pure standards. The chemical composition of fatty acids in lipidic extract was determined by GC/FIDs and GC/MS method.ResultsThe obtained results revealed that using DPPH, the ethanolic extract recorded the highest activity with (IC50=449 μg/mL ± 83). It was characterized with a high levels of phenolic and flavonoid content 0.33 ± 0.01 mg GAE/g dw and 0.21 ± 0.01 mg quercetin/g dw, respectively. The ethanolic extract showed the presence of caffeic acid, syringic acid, ferulic acid, p-coumaric acid, chlorogenic acid, kaempferol, quercetin and apigenin. Those entire phenolic compounds seem participle synergistically to the pronounced higher activity. To the best of our knowledge, the apigenin (4′, 5, 7,-trihydroxyflavone), a natural compound which is famously known by its potent antiradical activity, was identified for the first time in Moroccan S. platensis only in the ethanolic extract. A high positive correlation (r=0.895) between the antioxidant activity and the chemical composition of ethanolic extract was observed. For ABTS, lipidic extract showed the highest activity with (IC50=740 μg/mL ± 12). A total of 15 fatty acids compounds, amounting 89.73% of the extract were identified. γ-linolenic acid (GLA) (39.02%) and α-linolenic acid (ALA) (13.85%) were the major component and contribute greatly to the antioxidant activity observed. The lipidic extract has a high content of unsaturated fatty acids (70.95%) which are often exhibited very high antioxidant activity since they have two or more double bonds and chain lengths. The aqueous extract either with DPPH or ABTS methods, recorded low antioxidant activity. Its correlation was r=0.499, lower than found in the ethanolic extract.ConclusionsThese results showed that Spirulina platensis could be considered as a valuable source of fatty acids and phenolics with potent antioxidant activity. It may be employed in the manufacture of pharmaceutical drugs as an alternative source of natural antioxidants.

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