Impact of extraction parameters on chemical composition and antioxidant activity of bioactive compounds from Chinese licorice (Glycyrrhiza uralensisFisch.) by subcritical water

Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.

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Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts

Food Chemistry ◽

10.1016/j.foodchem.2018.06.037 ◽

2018 ◽

Vol 266 ◽

pp. 389-396 ◽

Cited By ~ 25

Author(s):

Aleksandra Cvetanović ◽

Jaroslava Švarc-Gajić ◽

Zoran Zeković ◽

Uroš Gašić ◽

Živoslav Tešić ◽

...

Keyword(s):

Chemical Composition ◽

Bioactive Compounds ◽

Subcritical Water ◽

Cutting Edge ◽

Water Extraction ◽

Subcritical Water Extraction

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Basic Chemical Composition and Concentration of Selected Bioactive Compounds in Leaves of Black, Red and White Currant

Applied Sciences ◽

10.3390/app11167638 ◽

2021 ◽

Vol 11 (16) ◽

pp. 7638

Author(s):

Magdalena Ziobroń ◽

Aneta Kopeć ◽

Joanna Skoczylas ◽

Kinga Dziadek ◽

Jerzy Zawistowski

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Proximate Analysis ◽

Natural Health Products ◽

Health Products ◽

Total Antioxidant ◽

Total Carbohydrates ◽

June July ◽

In The Beginning

The aim of this study was to determine the basic chemical composition, the content of bioactive compounds and antioxidant activity in currant leaves. The leaves of black, red and white currant shrubs were collected in May, and in the beginning of June, July and August, for two years between 2018 and 2019. The proximate analysis, including dry matter, protein, fat, ash and total carbohydrates, was determined. In addition, the content of the polyphenols and the total antioxidant activity using ABTS, DPPH and FRAP assays were conducted. The highest concentration of protein was detected in the whitecurrant leaves harvested in May in both years, while the highest content of crude fat was found in the blackcurrant leaves harvested in both years, with the exception of the August harvest. Extracts from the blackcurrant leaves collected in June/July 2019 had the highest antioxidant activity that was measured by the ABTS method (about 7000 µmol Trolox/g DM) and confirmed by other methods, while extracts from the whitecurrant leaves produced from the August 2018 collection had the lowest antioxidant activity (1884 µmol Trolox/g DM). Currant leaves are a rich source of bioactive compounds and contain higher amounts of polyphenols as compared with currant fruits. These compounds may play a very important role in the risk reduction and even prevention of the most chronic non-communicable diseases. Therefore, further research is needed to identify currant leaves as a source of bioactives for functional foods and natural health products. The highest antioxidant activity was in the redcurrant leaves from all the harvest times in 2018 as measured by the ABTS and FRAP methods. On the contrary, blackcurrant leaves from all the harvest times in 2019 had the highest antioxidant activity.

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Valorization of Yarrow (Achillea millefolium L.) By-Product through Application of Subcritical Water Extraction

Molecules ◽

10.3390/molecules25081878 ◽

2020 ◽

Vol 25 (8) ◽

pp. 1878

Author(s):

Jelena Vladić ◽

Martina Jakovljević ◽

Maja Molnar ◽

Senka Vidović ◽

Milan Tomić ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

High Performance ◽

Subcritical Water ◽

Extraction Process ◽

High Performance Liquid Chromatographic ◽

Extraction Time ◽

Achillea Millefolium ◽

Subcritical Water Extraction ◽

By Products

In the present study, valorization of yarrow (Achillea millefolium) by-product from the filter tea industry was investigated through the application of subcritical water for the extraction of bioactive compounds. The influence of different process parameters (temperature 120–200 °C, extraction time 10–30 min, and HCl concentration in extraction solvent 0–1.5%) on extract quality in terms of content of bioactive compounds and antioxidant activity was investigated. Optimal conditions of the extraction process (temperature 198 °C, extraction time 16.5 min, and without acidifer) were determined and, when applied, the most efficient exploitation of by-products is achieved, that is, attainment of extracts rich in total phenols and flavonoids and high antioxidant activity. In addition, by applying the high performance liquid chromatographic analysis, the content of chlorogenic acid was determined as well as the hydroxymethylfurfural content in obtained extracts. The results demonstrated that subcritical water can be successfully used for utilization of yarrow by-products for obtaining extracts rich in antioxidants.

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Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits

Food Chemistry ◽

10.1016/j.foodchem.2012.02.191 ◽

2012 ◽

Vol 134 (1) ◽

pp. 381-386 ◽

Cited By ~ 101

Author(s):

Vanessa Rios de Souza ◽

Patrícia Aparecida Pimenta Pereira ◽

Fabiana Queiroz ◽

Soraia Vilela Borges ◽

João de Deus Souza Carneiro

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds

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Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

Food Chemistry ◽

10.1016/j.foodchem.2014.01.125 ◽

2014 ◽

Vol 156 ◽

pp. 362-368 ◽

Cited By ~ 208

Author(s):

Vanessa Rios de Souza ◽

Patrícia Aparecida Pimenta Pereira ◽

Thais Lomônaco Teodoro da Silva ◽

Luiz Carlos de Oliveira Lima ◽

Rafael Pio ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Sweet Cherry ◽

Red Raspberry

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Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽

10.3390/pr9071228 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1228

Author(s):

Amro B. Hassan ◽

Salah A. Al Maiman ◽

Mohammed A. Mohammed ◽

Ghedeir M. Alshammari ◽

Dalal A. Alkhudhayri ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Vitamin C ◽

Bioactive Compounds ◽

Mineral Content ◽

Crude Fiber ◽

Carotenoid Content ◽

Total Phenolic ◽

Total Carotenoid ◽

Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

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Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation

Applied Sciences ◽

10.3390/app10249096 ◽

2020 ◽

Vol 10 (24) ◽

pp. 9096

Author(s):

Magdalena Trenka ◽

Agnieszka Nawirska-Olszańska ◽

Maciej Oziembłowski

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Organic Farms ◽

Biological Value ◽

Aronia Melanocarpa ◽

Black Chokeberry ◽

Bioactive Ingredients ◽

Weak Luminescence ◽

Very High

Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located near Cracow. Chemical composition of the fruit, content of the antioxidant activity, bioactive compounds, and ultra-weak luminescence were analyzed. It was proved that chokeberry fruits are rich in bioactive compounds and that ecological crops produce fruits with a higher level of such compounds. Chokeberry fruits from organic farms were proven to have a higher content of bioactive ingredients and antioxidant activity than in traditionally grown fruits. The total amount of sugars was ambiguous because both the highest and the lowest values were determined in fruits from traditional cultivation. Photon emissivity determined on the basis of ultra-weak luminescence was higher in fruits from organic cultivations. A very high correlation was also found between the photon emissivity and the content of polyphenols as well as the antioxidant activity.

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