The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature

2021 ◽  
pp. 1-11
Author(s):  
Hellie Gonu ◽  
Chokchai Wanapu ◽  
Ulaiwan Withayagiat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acid ◽  
Germination Period

scholarly journals Electrochemical Methods and (Bio) Sensors for Rosmarinic Acid Investigation

Chemosensors ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 74
Author(s):  
Iulia Gabriela David ◽  
Dana Elena Popa ◽  
Mihaela Buleandră ◽  
Mihaela Carmen Cheregi
Keyword(s):  
Antioxidant Activity ◽  
Dynamic Systems ◽  
Phenolic Acid ◽  
Rosmarinic Acid ◽  
Electrochemical Methods ◽  
Redox Active ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Electroactive Species ◽  
Electrochemical Methods Of Analysis

Rosmarinic acid (RA) is an important bioactive phenolic acid with significant biochemical activities, including the antioxidant one. It is widely found in plants of the families Lamiaceae and Boraginaceae and has many uses in the food, pharmaceutical and cosmetics industries. RA is an electroactive species owing to the presence of the two catechol groups in its structure. Due to their inherent characteristics, such as sensitivity, selectivity, ease of operation and not too high costs, electrochemical methods of analysis are interesting tools for the assessment of redox-active compounds. Moreover, there is a good correlation between the redox potential of the analyte and its capability to donate electrons and, consequently, its antioxidant activity. Therefore, this paper presents a detailed overview of the electrochemical (bio)sensors and methods, in both stationary and dynamic systems, applied for RA investigation under different aspects. These comprise its antioxidant activity, its interaction with biological important molecules and the quantification of RA or total polyphenolic content in different samples.

A comparison between wheat and different kinds of corn flour based on minerals, free phenolic acid composition and antioxidant activity

2019 ◽  
Vol 11 (4) ◽  
pp. 341-349
Author(s):  
N. Nikolić ◽  
J. Mitrović ◽  
I. Karabegović ◽  
S. Savić ◽  
S. Petrović ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Acid Composition ◽  
Phenolic Acid ◽  
Corn Flour

The Effect of Bioprocessing on the Phenolic Acid Composition and Antioxidant Activity of Wheat Bran

2014 ◽  
Vol 91 (3) ◽  
pp. 255-261 ◽  
Author(s):  
Lixia Zhang ◽  
Wenyuan Gao ◽  
Xuetao Chen ◽  
Haiyang Wang
Keyword(s):  
Antioxidant Activity ◽  
Acid Composition ◽  
Wheat Bran ◽  
Phenolic Acid

scholarly journals GALLIC ACID: A PHENOLIC ACID AND ITS ANTIOXIDANT ACTIVITY FROM STEM BARK OF CHLOROFORM EXTRACTS OF SYZYGIUM LITORALE (BLUME) AMSHOFF (MYRTACEAE)

Molekul ◽  
2016 ◽  
Vol 11 (2) ◽  
pp. 180 ◽  
Author(s):  
Tukiran Tukiran ◽  
Fitriyatul Mahmudah ◽  
Nurul Hidayati ◽  
Kuniyoshi Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Phenolic Acid ◽  
Methanol Extract ◽  
Authentic Sample ◽  
Stem Bark ◽  
Spectroscopic Studies ◽  
Chloroform Fraction ◽  
Ic50 Value ◽  
Isolated Compound

A phenolic acid had been isolated from chloroform soluble fractions of a methanol extract of stem bark of Syzygium litorale, Fam. Myrtaceae. The structure of the isolated compound was elucidated and established as gallic acid through extensive spectroscopic studies (UV-Vis, FTIR, and NMR) and by comparison with literature data and authentic sample. This is the first report of the isolation of compound from this plant, although it has previously been found in Myrtaceae family such as S. aromaticum, S. cumini, S. polyanthum, S. cordatum, etc. The chloroform fraction, isolated compound, and vitamin C showed very strong antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) with IC50 value of 23.2, 7.5, and 12.5 mg/mL, respectively.

scholarly journals Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils  

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 351-357 ◽  
Author(s):  
Z. Réblová ◽  
J. Fišnar ◽  
D. Tichovská ◽  
M. Doležal ◽  
K. Joudalová
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Sunflower Oil ◽  
Phenolic Acid ◽  
Half Life ◽  
Tocopherol Content ◽  
Plant Oils ◽  
Hot Plate ◽  
Experimental Conditions

The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, a-tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of a-tocopherol (calculated as the time needed for the a-tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect a-tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids.  

Potential cow milk xanthine oxidase inhibitory and antioxidant activity of selected phenolic acid derivatives

2017 ◽  
Vol 32 (1) ◽  
pp. e22005 ◽  
Author(s):  
Shivraj Hariram Nile ◽  
Young Soo Keum ◽  
Arti Shivraj Nile ◽  
Young Deuk Kwon ◽  
Doo Hwan Kim
Keyword(s):  
Antioxidant Activity ◽  
Xanthine Oxidase ◽  
Phenolic Acid ◽  
Cow Milk ◽  
Phenolic Acid Derivatives

Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

2013 ◽  
Vol 30 (1) ◽  
pp. 6-12 ◽  
Author(s):  
Gabriela Burgos ◽  
Walter Amoros ◽  
Lupita Muñoa ◽  
Paola Sosa ◽  
Edith Cayhualla ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acid ◽  
Total Phenolic ◽  
Total Anthocyanin

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

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