UV-B treatment enhances phenolic acids accumulation and antioxidant capacity of barley seedlings

Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity.

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Influence of abiotic stress during soybean germination followed by recovery on the phenolic compounds of radicles and their antioxidant capacity

Acta Societatis Botanicorum Poloniae ◽

10.5586/asbp.2014.026 ◽

2014 ◽

Vol 83 (3) ◽

pp. 209-218 ◽

Cited By ~ 13

Author(s):

Sylwia Swigonska ◽

Ryszard Amarowicz ◽

Angelika Król ◽

Agnieszka Mostek ◽

Anna Badowiec ◽

...

Keyword(s):

Abiotic Stress ◽

Phenolic Compounds ◽

Osmotic Stress ◽

Antioxidant Capacity ◽

Secondary Metabolism ◽

Phenolic Acids ◽

Stress Factors ◽

Stress Recovery ◽

Soybean Seeds ◽

Post Stress

Abiotic stress factors are among the major causes of lower crop yields. It is known, that in response to cold and/or osmotic stress, crops activate various defense mechanisms, including morphological, physiological and metabolic adaptations. Secondary metabolism, especially phenolic compounds, seem to be an important factor of stress-induced metabolic re-engineering as their levels are alternated by abiotic stress in plants. Despite the fact, that the nature and function of phenolic compounds was already studied in various plant species, it is important to define tissue-specific changes induced by two most potent abiotic stressors – low temperature and decreased water potential. Moreover, in fields, the appearance of single stress is rather rare. Usually two or more factors are acting in parallel, which may potentially result in different effects. Therefore, the aim of this study was to analyze selected elements of secondary metabolism in roots of germinating soybean seeds under cold stress, osmotic stress and both stresses combined. In addition the effects of constant and persistent stress were compared to those induced by sudden and brief stress appearance, as well as after the post-stress recovery process. In the presented study standard methods for identification and quantification of phenolic acids and isoflavones were used and the antioxidant capacity of the radicle extracts was measured. The phenolic metabolism in plants was greatly intensified in response to cold and osmotic stress and remained at high level during the post-stress recovery. The amount and composition of both phenolic acids and identified isoflavones also changed in stress- and duration-dependent manner. This proves an important role of phenolic compounds in abiotic stress response of germinating soybean seeds and opens up new perspectives for further investigations.

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Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Foods ◽

10.3390/foods9091206 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1206 ◽

Cited By ~ 2

Author(s):

Hafiz A. R. Suleria ◽

Colin J. Barrow ◽

Frank R. Dunshea

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Content ◽

Antioxidant Properties ◽

Antioxidant Potential ◽

Fruit Peel ◽

Diverse Range ◽

Mango Peel

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.

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Schisandra rubriflora Plant Material and In Vitro Microshoot Cultures as Rich Sources of Natural Phenolic Antioxidants

Antioxidants ◽

10.3390/antiox9060488 ◽

2020 ◽

Vol 9 (6) ◽

pp. 488

Author(s):

Agnieszka Szopa ◽

Michał Dziurka ◽

Sebastian Granica ◽

Marta Klimek-Szczykutowicz ◽

Paweł Kubica ◽

...

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

High Performance ◽

Total Phenolic ◽

Array Detector ◽

Plant Materials

Schisandra rubriflora is a dioecious, underestimated medicinal plant species known from traditional Chinese medicine. The present study was aimed at characterising the polyphenolic profile composition and the related antioxidant capacity of S. rubriflora fruit, stem and leaf and in vitro microshoot culture extracts. Separate analyses of material from female and male specimens were carried out. This study was specifically aimed at detailed characterisation of the contribution of phenolic compounds to overall antioxidant activity using ultra-high-performance liquid chromatography with a photodiode array detector coupled to electrospray ionization ion trap mass spectrometry (UHPLC-DAD-ESI-MS3) and a high-performance liquid chromatography-diode array detector (HPLC-DAD). Using UHPLC-DAD-ESI-MS3, twenty-seven phenolic compounds from among phenolic acids and flavonoids were identified. Concentrations of three phenolic acids (neochlorogenic, chlorogenic and cryptochlorogenic acids) and eight flavonoids (hyperoside, rutoside, isoquercitrin, guaijaverin, trifolin, quercetin, kaempferol, and isorhamnetin) were determined using HPLC-DAD using reference standards. The highest total phenolic content was confirmed for the stem and leaf extracts collected in spring. The contents of phenolic compounds of in vitro biomasses were comparable to that in the fruit extracts. The methanolic extracts from the studied plant materials were evaluated for their antioxidant properties using various in vitro assays, namely free radicals scavenging estimation using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), ferric-reducing antioxidant power (FRAP) and cupric-reducing antioxidant capacity (CUPRAC) as well as QUick, Easy, New, CHEap, and Reproducible CUPRAC (QUENCHER-CUPRAC) assays. A close relationship between the content of polyphenolic compounds in S. rubriflora and their antioxidant potential has been documented.

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LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽

10.3390/foods9010007 ◽

2019 ◽

Vol 9 (1) ◽

pp. 7 ◽

Cited By ~ 9

Author(s):

Jiafei Tang ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Medicinal Plants ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Content ◽

Total Phenolic ◽

High Concentration ◽

Antioxidant Power ◽

Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

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Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects

Food Chemistry ◽

10.1016/j.foodchem.2017.05.046 ◽

2017 ◽

Vol 237 ◽

pp. 538-544 ◽

Cited By ~ 59

Author(s):

Adriano Costa de Camargo ◽

Marisa Aparecida Bismara Regitano-d'Arce ◽

Gabriela Boscariol Rasera ◽

Solange Guidolin Canniatti-Brazaca ◽

Leonardo do Prado-Silva ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Antimicrobial Effects ◽

By Products

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Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids

Food & Function ◽

10.1039/c7fo01645j ◽

2018 ◽

Vol 9 (3) ◽

pp. 1889-1898 ◽

Cited By ~ 3

Author(s):

Fabíola Aliaga de Lima ◽

Isabela Mateus Martins ◽

Ana Faria ◽

Conceição Calhau ◽

Joana Azevedo ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Vanillic Acid ◽

Transepithelial Transport ◽

Rye Flour

Enzymatic biotransformation enhanced the release of phenolic acids and Caco-2 transepithelial transport of vanillic acid.

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Chemo-enzymatic synthesis, characterization, in vitro antioxidant capacity and oxidative stability studies of novel phosphatidylcholines with ω-3/ω-6 PUFAs and phenolic acids

Food Research International ◽

10.1016/j.foodres.2020.109010 ◽

2020 ◽

Vol 131 ◽

pp. 109010 ◽

Cited By ~ 1

Author(s):

Balakrishna Marrapu ◽

Jingjing Ma ◽

Zhiming Geng ◽

Swapna Nalla ◽

Fang Liu ◽

...

Keyword(s):

Oxidative Stability ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Enzymatic Synthesis ◽

Stability Studies

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Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

European Food Research and Technology ◽

10.1007/s00217-020-03655-0 ◽

2020 ◽

Author(s):

Juan Edgar Santa Cruz Olivos ◽

Ivano De Noni ◽

Alyssa Hidalgo ◽

Andrea Brandolini ◽

Volkan Arif Yilmaz ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Acid ◽

Acid Content ◽

Antioxidant Compounds ◽

Unknown Compound ◽

Cereal Products ◽

Heat Damage ◽

Conjugated Compounds

AbstractAim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage.

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