Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

AbstractLonicerae Japonicae Flos (LJF) is an important traditional Chinese medicine for the treatment of various ailments and plays a vital role in improving global human health. However, as unable to escape from adversity, the quality of sessile organisms is dramatically affected by salt stress. To systematically explore the quality formation of LJF in morphology, physiology, and bioactive constituents' response to multiple levels of salt stress, UFLC-QTRAP-MS/MS and multivariate statistical analysis were performed. Lonicera japonica Thunb. was planted in pots and placed in the field, then harvested after 35 days under salt stress. Indexes of growth, photosynthetic pigments, osmolytes, lipid peroxidation, and antioxidant enzymes were identified to evaluate the salt tolerance in LJF under different salt stresses (0, 100, 200, and 300 mM NaCl). Then, the total accumulation and dynamic variation of 47 bioactive constituents were quantitated. Finally, Partial least squares discrimination analysis and gray relational analysis were performed to systematically cluster, distinguish, and evaluate the samples, respectively. The results showed that 100 mM NaCl induced growth, photosynthetic, antioxidant activities, osmolytes, lipid peroxidation, and multiple bioactive constituents in LJF, which possessed the best quality. Additionally, a positive correlation was found between the accumulation of phenolic acids with antioxidant enzyme activity under salt stress, further confirming that phenolic acids could reduce oxidative damage. This study provides insight into the quality formation and valuable information to improve the LJF medicinal value under salt stress.

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Physiologically Active Compounds in Four Species of Phellinus

Natural Product Communications ◽

10.1177/1934578x1701200313 ◽

2017 ◽

Vol 12 (3) ◽

pp. 1934578X1701200 ◽

Cited By ~ 14

Author(s):

Katarzyna Sułkowska-Ziaja ◽

Anna Maślanka ◽

Agnieszka Szewczyk ◽

Bożena Muszyńska

Keyword(s):

Phenolic Acids ◽

High Performance ◽

Total Content ◽

Dry Weight ◽

Hplc Method ◽

Indole Compounds ◽

Methanolic Extracts ◽

Free Phenolic Acids ◽

Layer Chromatography ◽

Physiologically Active Compounds

The content of two groups of compounds with biological activity (non-hallucinogenic indole compounds and free phenolic acids) were analyzed in extracts of fruiting bodies of four species of Phellinus: P. igniarius, P. pini, P. pomaceus and P. robustus. The presence of indole compounds in methanolic extracts was analyzed by high-performance liquid chromatography and thin-layer chromatography coupled with densitometric detection. Three metabolites (serotonin, tryptamine, and L-tryptophan) were identified. The contents of individual indole compounds ranged from 1.70 (tryptamine in P. robustus) to 8.32 mg x 100 g1 dry weight (L-tryptophan in P. robustus). Four free phenolic acids were detected in methanolic extracts by the HPLC method. The total content ranged from 9.9 mg x 100 g1 DW (P. igniarius) to 32.5 mg x 100 g1 DW (P. robustus).

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Free Phenolic Acids from the Seaweed Halimeda monile with Antioxidant Effect Protecting against Liver Injury

Zeitschrift für Naturforschung C ◽

10.1515/znc-2009-9-1009 ◽

2009 ◽

Vol 64 (9-10) ◽

pp. 657-663 ◽

Cited By ~ 20

Author(s):

Jorge Mancini-Filho ◽

Alexis Vidal Novoa ◽

Ana Elsa Batista González ◽

Elma Regina S de Andrade-Wartha ◽

Dalva Assunção Portari Mancini

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Thiobarbituric Acid ◽

Control Group ◽

Thiobarbituric Acid Reactive Substances ◽

Chemical Agents ◽

Liver Injuries ◽

Dpph Method ◽

Other Substances ◽

Free Phenolic Acids

Phenolic compounds are found in seaweed species together with other substances presenting antioxidant activity. The objective of this work was to evaluate the antioxidant activity of the free phenolic acids (FPA) fraction from the seaweed Halimeda monile, and its activity to protect the expression of hepatic enzymes in rats, under experimental CCl4 injury. The antioxidant activity was measured by the DPPH method. The FPA fraction (80 mg/kg, p.o.) was administered during 20 consecutive days to rats. The peroxidation was performed by thiobarbituric acid reactive substances (TBARS). The SOD and CAT enzymatic expressions were measured by RT/PCR. The histology technique was used to evaluate liver injuries. The expression of both, CAT and SOD genes, was more preserved by FPA. Only partial injury could be observed by histology in the liver of rats receiving FPA as compared with the control group; and CCl4 administration induced 60% more peroxidation as compared with the rats receiving FPA. These data suggest that FPA could modulate the antioxidant enzymes and oxidative status in the liver through protection against adverse effects induced by chemical agents

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Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Journal of Chemistry ◽

10.1155/2018/6459243 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 8

Author(s):

Jinli Zhang ◽

Yan Ding ◽

Haizhou Dong ◽

Hanxue Hou ◽

Xiansheng Zhang

Keyword(s):

Phenolic Acids ◽

Wheat Bran ◽

Phenolic Acid ◽

Phenolic Content ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Scavenging Activity ◽

Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

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Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types

Molecules ◽

10.3390/molecules26154399 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4399

Author(s):

Norhasnida Zawawi ◽

Pei Juin Chong ◽

Nurul Nadhirah Mohd Tom ◽

Nurkhairina Solehah Saiful Anuar ◽

Salma Malihah Mohammad ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

Total Phenolic ◽

Flavonoid Content ◽

Extrinsic Factors ◽

Biochemical Compounds ◽

Phenolic And Flavonoid

Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity.

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A comprehensive review on Polygonum glabrum

International Journal of Phytomedicine ◽

10.5138/09750185.1908 ◽

2017 ◽

Vol 8 (4) ◽

pp. 457

Author(s):

Raja S ◽

Ramya I

Keyword(s):

Trace Elements ◽

Essential Oil ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Comprehensive Review ◽

Traditional System ◽

Perennial Plant

Polygonum glabrum commonly called as dense flower knotweed is a perennial plant. It is an amphibious shrub with pink flowers and glossy brown seeds found in most parts of India. Various parts of the plant like leaves, stem, flowers and roots are used in traditional system of medicine. Traditionally, different decoctions/infusions are prepared using the plant parts and given for the treatment of rheumatism, jaundice, piles etc. From pharmacological point, the plant has been effectively screened for antihepatotoxic, antinephrotoxic, antimicrobial, anticancer, antidepressant, analgesic and antioxidant activities. The plant contains many flavonoids including diosmetin, rutin, hyperin and quercitrin. The lanceolate leaves are rich in essential oil which contains many compounds like 6, 6-dimethyl-1, 3-heptadien-5-ol, oleicacid, 9-octadecenamide, isodecyloctyl ester and 1,2,3-benzenetriol. Compounds like aliphatic, alicyclic compounds, sesqueterpenes, sterols, phenolic acids as well as other trace elements have been identified in the plant. This review provides morphological, ethnomedical, pharmacological and phytochemical data of the plant Polygonum glabrum.

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Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities

Industrial Crops and Products ◽

10.1016/j.indcrop.2018.07.070 ◽

2018 ◽

Vol 124 ◽

pp. 382-388 ◽

Cited By ~ 43

Author(s):

Maria Irakli ◽

Paschalina Chatzopoulou ◽

Loukia Ekateriniadou

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Olive Leaves ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Phenolic Alcohols

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Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Molecules ◽

10.3390/molecules25163648 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3648

Author(s):

Lucia Godočiková ◽

Eva Ivanišová ◽

Grzegorz Zaguła ◽

Luis Noguera-Artiaga ◽

Ángel A. Carbonell-Barrachina ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Total Content ◽

Composition Analysis ◽

High Positive Correlation ◽

Antioxidant Power ◽

Single Origin ◽

Ferric Reducing Antioxidant Power

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

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The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽

10.3390/molecules24071262 ◽

2019 ◽

Vol 24 (7) ◽

pp. 1262 ◽

Cited By ~ 2

Author(s):

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

Tomasz Oniszczuk ◽

Marta Olech

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

High Performance ◽

Antioxidant Properties ◽

Total Content ◽

Natural Antioxidants ◽

Raw Material ◽

Gluten Free ◽

Free Phenolic Acids ◽

The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

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Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

Open Chemistry ◽

10.1515/chem-2019-0019 ◽

2019 ◽

Vol 17 (1) ◽

pp. 166-176 ◽

Cited By ~ 5

Author(s):

Tomasz Oniszczuk ◽

Gabriela Widelska ◽

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

...

Keyword(s):

Phenolic Acids ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Extrusion Process ◽

Polyphenolic Compounds ◽

Production Parameters ◽

Aronia Melanocarpa ◽

Beneficial Impact ◽

Free Phenolic Acids ◽

Different Content

AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

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