Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds

The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol content and/or individual phenolic compound contents of 22 commercial vegetable (n = 3) and fruit juices [(citrus (n = 5), berries (n = 10), apple (n = 2), pineapple (n = 2)] might be associated with vascular tone. Red juices (particularly blackcurrant) and lemon juice caused the most marked vasorelaxation, its amplitude being endothelium dependent or not according to the volume ratio of juice to initial OB solution Vjuice/VOBS). At volume ratios 5% and 10%, both the juice and OB total polyphenol for all juices and total anthocyanin contents for berry juices significantly correlated with aorta vasorelaxation intensity. This was not the case for total or individual flavonols (except kaempferol) or for total or individual flavanols (except epigallocatechin gallate). If one relates our measured concentrations of individual phenolic compounds in OB to what is known about their physiological concentrations, and given our evidenced correlations between compound concentrations and vasorelaxation intensity, kaempferol, epigallocatechin gallate and peonidin-3-O-glucoside seem to emerge as the interesting phenolic compounds likely to be responsible for the potent vasorelaxation observed with fruit juices, and more particularly blackcurrant ones. Clinical investigation is required, however, to confirm our observations.

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Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

Meat Science ◽

10.1016/j.meatsci.2014.02.006 ◽

2014 ◽

Vol 97 (2) ◽

pp. 249-254 ◽

Cited By ~ 53

Author(s):

Letricia Barbosa-Pereira ◽

Goizane P. Aurrekoetxea ◽

Inmaculada Angulo ◽

Perfecto Paseiro-Losada ◽

José M. Cruz

Keyword(s):

Phenolic Compounds ◽

Oxidative Stability ◽

Active Packaging ◽

Packaging Films ◽

Natural Phenolic Compounds

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Stimulation of phenolic compounds production in the in vitro cultivated Polyscias filicifolia Bailey shoots and evaluation of the antioxidant and cytotoxic potential of plant extracts

Acta Societatis Botanicorum Poloniae ◽

10.5586/asbp.3586 ◽

2018 ◽

Vol 87 (2) ◽

Cited By ~ 2

Author(s):

Anita Agnieszka Śliwińska ◽

Katarzyna Sykłowska-Baranek ◽

Anita Kośmider ◽

Sebastian Granica ◽

Karolina Miszczak ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Cytotoxic Activity ◽

Phenolic Compound ◽

Plant Extracts ◽

Detrimental Effect ◽

A549 Cells ◽

Ferulic Acids

In this study, an efficient method to enhance phenolic compound production in the in vitro cultured shoots of Polyscias filicifolia was developed. The phenolic compound content in P. filicifolia has not yet been reported. Shoots were treated with methyl jasmonate (JM) or salicylic acid (SA) at doses of 50, 100, or 200 µM. HPLC-UV-VIS and LC-MS techniques were used for the determination of chlorogenic, caffeic, and ferulic acids. The total phenolics and flavonoids were quantified, and the antioxidant capacity of plant extracts was determined using DPPH and ABTS methods. Finally, the cytotoxic activity of P. filicifolia extracts in normal (HaCaT) and cancer (A549) cells was investigated. Further, the effect of the extracts on cisplatin cytotoxicity was assessed.The elicitors significantly enhanced phenolic production compared to that in untreated shoots and leaves of intact plants. Chlorogenic acid was the most abundant compound with the highest yield of 5.03 ±0.25 mg/g DW after treatment with 50 µM SA. The total flavonoid and phenolic content was significantly and dose-dependently influenced by JM. The highest antioxidant capacity was noted in extracts derived from shoots grown on media supplemented with 50 µM SA and 200 µM JM; these doses were used for further cytotoxic activity investigations. The extracts from JM or SA treatments reduced cancer cell viability and increased their mortality, whereas the extract from JM treatment exhibited protective effect on normal cells. Moreover, the comparison of cytotoxic properties of plant extracts and cisplatin indicated that plant phenolic compounds in combination with anticancer drugs could reduce the detrimental effect of the latter on human cells.

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Phenolic compound, nutritional and antioxidant profile of pollen collected by the genus melipona in North Eastern Brazil

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.07918 ◽

2019 ◽

Vol 22 ◽

Author(s):

Rosane Gomes de Oliveira ◽

Sona Jain ◽

Lisiane dos Santos Freitas ◽

Edilson Divino de Araújo

Keyword(s):

Amino Acids ◽

Phenolic Compounds ◽

Phenolic Compound ◽

Cinnamic Acid ◽

Antioxidant Property ◽

Food Supplement ◽

Nutritional Composition ◽

Northeastern Brazil ◽

Total Phenolic ◽

Eastern Brazil

Abstract The pollen collected by eusocial bees is often reported as being healthy food due to its important nutritional and therapeutic properties. However, studies reporting such properties are rare, especially for pollen collected by the genus Melipona in northeastern Brazil, which is the focus of this research. Pollen from seven species of stingless bees was analysed for its nutritional composition (sugar, lipid, protein and amino acids). The phenolic compound profile was described based on fourteen phenolic compounds (apigenin, kaempferol, luteolin, naringin, rutin, gallic acid, ferulic acid, caffeic acid, p-coumaric acid, chlorogenic acid, abscisic acid, protocatechuic acid, vanillic acid and trans-cinnamic acid). The antioxidant property was analysed by quantifying of total phenolic compounds, total flavonoids and DPPH. Chromatographic methods were used to identify and quantify the phenolic compounds and amino acids. The pollen samples from the bees under study showed good concentrations of proteins and amino acids and good antioxidant potential. The phenolic compounds luteolin, trans-cinnamic acid and apigenin were identified and described in pollen for the first time. Of the amino acids analysed, asparigine, glutamic acid, leucine and proline showed the highest concentrations. The research related to the theme showed that this is one of the first studies to identify and quantify the phenolic compounds and amino acids in stingless bee pollen, reflecting its importance in therapeutic use and as a food supplement.

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Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽

10.3390/foods10112798 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2798

Author(s):

Simone Schefer ◽

Marie Oest ◽

Sascha Rohn

Keyword(s):

Phenolic Compounds ◽

Ferulic Acid ◽

Phenolic Compound ◽

Phenolic Acids ◽

Phenolic Acid ◽

Food Science ◽

Cereal Products ◽

Rye Bread ◽

Ternary Interactions ◽

Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

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Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Molecules ◽

10.3390/molecules23081867 ◽

2018 ◽

Vol 23 (8) ◽

pp. 1867 ◽

Cited By ~ 10

Author(s):

Hongwei Wang ◽

Edgar Chambers ◽

Jianquan Kan

Keyword(s):

Phenolic Compounds ◽

Phenolic Compound ◽

Chemical Compound ◽

Sensory Characteristics ◽

Aroma Chemical

The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aroma chemicals. The non-smoky compounds had been associated with smoke aroma in other studies, but were not found to be smoky when tested individually. Smoked flavor characteristics and intensities were changed significantly when two phenolic compounds were combined. Non-smoky phenolic compounds often contributed the smoked flavor when combined with one smoky phenolic compound or another non-smoky phenolic compound. It is necessary to understand the sensory characteristics of compound combinations as well as individual compounds.

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Effect of solvent type, extraction temperature, agitation speed and microwave power on phenolic compound extraction and antioxidant activity of apricot kernels (Prunus armeniaca L.)

Current Bioactive Compounds ◽

10.2174/1573407217666210215085507 ◽

2021 ◽

Vol 17 ◽

Author(s):

Mohand Teffane ◽

Hafid Boudries ◽

Mostapha Bachir Bey ◽

Ahcene Kadi ◽

Farid Boukhalfa

Keyword(s):

Phenolic Compounds ◽

Phenolic Compound ◽

Microwave Power ◽

Prunus Armeniaca ◽

Agitation Speed ◽

Extraction Time ◽

Apricot Kernel ◽

Solvent Type ◽

Apricot Kernels ◽

Prunus Armeniaca L

Background: Prunus armeniaca L. is widely cultivated around the world. High consumption of their fruits produces a large quantity of the apricot kernel. The valorization of this by-product in term of polyphenol compounds seems to be important. Objective: The aim of the present study is to investigate the best conditions of phenolic compound extraction from apricot kernels in order to determine the effects of different parameters namely : time, stirring speed, solvent type, temperature, and microwave power on polyphenol yield. Methods: In this study, the effect of many parameters, such as the type of solvent (ethanol, methanol, acetone and water), the acetone concentration (40-70%, v/v), the extraction time, power of the microwave (100-900 W) and stirring speed on the extraction of total phenolic content (TPC) from apricot kernels was studied, using the approach of single factor experiments. Results: The importance of agitation speed was determined for polyphenol compound extraction from apricot kernels besides time, temperature and microwaves power, whereas the linear agitation in the water bath had no significant effect on the extraction of phenolic compounds. The best extraction conditions were 60% acetone, 300 W of microwave power for 5 min of extraction time, which gave a high TPC of 249.44 ±15.83 mg GAE/g DW. All the extraction conditions showed a significant effect (p <0.05) on the TPC. The antioxidant capacity (DPPH-RSA) of the extract was positively correlated with TPC in all tested methods. Conclusion: It can be concluded that the importance of agitation speed was determined for the extraction of phenolic compounds from apricot kernels by maceration. However, the linear agitation in the water bath had no significant effect on the extraction. Apricot kernel seems to be a good source of polyphenols compared to other previous studies present in literature.

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Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

Journal of Food Science ◽

10.1111/1750-3841.14590 ◽

2019 ◽

Vol 84 (5) ◽

pp. 971-979

Author(s):

Seungmi Hong ◽

Seungbeen Jo ◽

Mi‐Ja Kim ◽

Sungkwon Park ◽

Suyong Lee ◽

...

Keyword(s):

Oxidative Stability ◽

Thermal Oxidation ◽

Beef Tallow ◽

Uv Light ◽

Light Irradiation ◽

Uv Light Irradiation

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Hypoglycemic effects of phenolic compound-rich aqueous extract from water dropwort (Oenanthe javanica DC.) on streptozotocin-induced diabetic mice

New Journal of Chemistry ◽

10.1039/c9nj05533a ◽

2020 ◽

Vol 44 (14) ◽

pp. 5190-5200

Author(s):

Shudong He ◽

Mingming Tang ◽

Zuoyong Zhang ◽

Haiyan Liu ◽

Mingfeng Luo ◽

...

Keyword(s):

Phenolic Compounds ◽

Phenolic Compound ◽

Aqueous Extract ◽

Akt Pathway ◽

Diabetic Mice ◽

Glut4 Translocation ◽

Hypoglycemic Action ◽

Oenanthe Javanica ◽

Water Dropwort

Phenolic compounds in water dropwort aqueous extract were identified, and the IRS-2/PI3K-AKT pathway and GLUT4 translocation were regulated for hypoglycemic action.

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