Phenolic Compounds and Antioxidant Activity of Scorzonera pygmaea Sibth.& Sm. Subaerial Parts

The article is devoted to the creation of a carbohydrate product with rosehip extract in the form of sweets (glucose Fudge) with a therapeutic and preventive effect aimed at restoring the body of people exposed to intense physical and mental stress and the effects of damaging environmental factors. As carbohydrates in the recipe, simple carbohydrates (glucose) and complex carbohydrates in the form of starch molasses containing (maltose, tri - Tetra - sugars, dextrins) are used. Glucose in the formulation is the main energy ingredient, sweetener and structure-forming component that gives the product a solid consistency due to crystallization. The medicinal effect of the product is provided by rosehip extract. Numerous published studies have established its vitamin, immunostimulating and antioxidant activity, inhibition of uric acid formation and obesity, which are associated with flavonoids, other phenolic compounds, and vitamins. The list of medicinal properties of rosehip extract shows the feasibility of using it in additional nutrition of people in order to prevent diseases. For the formulation of our sweets, the extraction of crushed rosehip fruits was carried out three times with hot water at a temperature of 65-700C, followed by concentration of the extract under vacuum to 25-30% SV. The resulting extract-concentrate was introduced into the formulation in a dosage of 5.5% SV per 100 g of SV glucose Fudge, which provided the necessary dosage for the product when used from 3 (for children) to 10 sweets a day (for adults) for the prevention of colds.

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Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta vulgaris L.)

Current Nutrition & Food Science ◽

10.2174/1573401313666170609102336 ◽

2018 ◽

Vol 14 (4) ◽

pp. 350-357 ◽

Cited By ~ 6

Author(s):

Raquel P.F. Guine ◽

Fernando Goncalves ◽

Clemence Lerat ◽

Theo El Idrissi ◽

Eva Rodrigo ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Beta Vulgaris

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Increased Content of Free Phenolic Compounds and Antioxidant Activity of Grape Pomace Cultivated with Three Different β-glucosidase Fungi Producers

Current Bioactive Compounds ◽

10.2174/157340721102150820130901 ◽

2015 ◽

Vol 11 (2) ◽

pp. 122-128

Author(s):

Natália Graebin ◽

Plinho Hertz ◽

Marco Ayub

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Grape Pomace

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Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes

LWT ◽

10.1016/j.lwt.2020.110370 ◽

2021 ◽

Vol 136 ◽

pp. 110370

Author(s):

Stefano Ercoli ◽

Jennifer Cartes ◽

Pablo Cornejo ◽

Gonzalo Tereucán ◽

Peter Winterhalter ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Colour Parameters

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Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽

10.3390/molecules26061810 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1810

Author(s):

Monika Kędzierska-Matysek ◽

Małgorzata Stryjecka ◽

Anna Teter ◽

Piotr Skałecki ◽

Piotr Domaradzki ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Caffeic Acid ◽

Principal Component ◽

Total Content ◽

Component Analysis ◽

Total Phenolic ◽

Hydroxybenzoic Acid ◽

Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

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The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽

10.3390/antiox10030388 ◽

2021 ◽

Vol 10 (3) ◽

pp. 388

Author(s):

Xiao Dan Hui ◽

Gang Wu ◽

Duo Han ◽

Xi Gong ◽

Xi Yang Wu ◽

...

Keyword(s):

Reactive Oxygen Species ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Reactive Oxygen ◽

Oxygen Species ◽

Raw264.7 Macrophages ◽

Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

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Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-020-00195-3 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Razieh Niazmand ◽

Samira Yeganehzad

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Herbal Remedy ◽

Physicochemical Characterization ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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Tea as a Source of Biologically Active Compounds in the Human Diet

Molecules ◽

10.3390/molecules26051487 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1487

Author(s):

Joanna Klepacka ◽

Elżbieta Tońska ◽

Ryszard Rafałowski ◽

Marta Czarnowska-Kujawska ◽

Barbara Opara

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Daily Intake ◽

The Body ◽

Biologically Active ◽

Sodium Potassium ◽

Tea Infusions ◽

Copper Manganese ◽

Health Promoting ◽

Average Consumption

Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.

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