Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit

2016 ◽  
Vol 162 ◽  
pp. 68-76 ◽  
Author(s):  
Abderrahmane Mokrani ◽  
Khodir Madani
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Prunus Persica ◽  
Effect Of Solvent

scholarly journals High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 234 ◽  
Author(s):  
Yili Hong ◽  
Zening Wang ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Prunus Persica ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Stone Fruit ◽  
Total Phenolic ◽  
Stone Fruits ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

Effect of solvent on the extraction of phenolic compounds and antioxidant capacity of hazelnut kernel

2018 ◽  
Vol 39 (13) ◽  
pp. 1683-1691 ◽  
Author(s):  
Chiara Fanali ◽  
Giusy Tripodo ◽  
Marina Russo ◽  
Susanna Della Posta ◽  
Valentina Pasqualetti ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Effect Of Solvent

Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.)

2020 ◽  
Vol 13 (5) ◽  
pp. 1119-1128
Author(s):  
Tayse Ferreira Ferreira da Silveira ◽  
Micael de Andrade Lima ◽  
Adriana Dillenburg Meinhart ◽  
Gunter G.C. Kuhnle ◽  
Helena Teixeira Godoy
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Solvent Composition ◽  
Effect Of Solvent

scholarly journals Determination of Selected Beneficial Substances in Peach Fruits

2021 ◽  
Vol 13 (24) ◽  
pp. 14028
Author(s):  
Martina Mrázová ◽  
Eliška Rampáčková ◽  
Petr Šnurkovič ◽  
Ivo Ondrášek ◽  
Tomáš Nečas ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Prunus Persica ◽  
Total Phenolics ◽  
Total Acid ◽  
Analytical Properties ◽  
Colorimetric Measurements ◽  
Trolox Equivalent ◽  
Gallic Acid Equivalent

Peaches (Prunus persica L.) are a popular and sought-after dessert fruit. This is mainly due to their flavour, aroma, attractive appearance, and high content of substances that play an important role in human nutrition. The present study was carried out to determine some important analytical properties (sugars/sucrose, glucose, fructose and sorbitol), total acid, total phenolics, flavonoids, antioxidant capacity, carotenoids and anthocyanins of 34 selected peach varieties. The analyses are also complemented by colorimetric measurements of peach skin colour using CIELAB and other chromatic parameters. The results show, for example, that all peach varieties are good sources of phenolic compounds (9.43–577 mg gallic acid equivalent (GAE).100 g−1), flavonoids (1.12–95.1 mg catechin equivalent (CAE).100 g−1), and antioxidant capacity (136–462 mg Trolox equivalent (TE).100 g−1).

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

scholarly journals Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties

Antioxidants ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 31
Author(s):  
Adelaida Esteban-Muñoz ◽  
Silvia Sánchez-Hernández ◽  
Cristina Samaniego-Sánchez ◽  
Rafael Giménez-Martínez ◽  
Manuel Olalla-Herrera
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
High Resolution Mass Spectrometry ◽  
Extraction Procedure ◽  
Chemical Species ◽  
Diospyros Kaki ◽  
Phenolic Profile ◽  
Matrix Interferences ◽  
Individual Health

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

scholarly journals Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 105
Author(s):  
Clarice Silva e Souza ◽  
Pamella Cristine Anunciação ◽  
Ceres Mattos Della Lucia ◽  
Rosana Gonçalves Rodrigues das Dôres ◽  
Regina Célia Rodrigues de Miranda Milagres ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Inductively Coupled Plasma ◽  
Soluble Solids ◽  
Emission Spectrometry ◽  
Total Phenolic ◽  
High Concentration ◽  
Fruit Peel ◽  
Total Dietary Fiber

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

Sign in / Sign up

Export Citation Format

Share Document