Changes in phenolic compounds, enzymatic and non‐enzymatic antioxidant properties in “Thompson Seedless” grape after UV‐C irradiation

Tepals constitute the most abundant bio-residues of saffron (Crocus sativus L.). As they are a natural source of polyphenols with antioxidant properties, they could be processed to generate valuable biorefinery products for applications in the pharmaceutical, cosmetic, and food industries, becoming a new source of income while reducing bio-waste. Proper storage of by-products is important in biorefining and dehydration is widely used in the herb sector, especially for highly perishable harvested flowers. This study aimed to deepen the phytochemical composition of dried saffron tepals and to investigate whether this was influenced by the extraction technique. In particular, the conventional maceration was compared with the Ultrasound Assisted Extraction (UAE), using different solvents (water and three methanol concentrations, i.e., 20%, 50%, and 80%). Compared to the spice, the dried saffron tepals showed a lower content of total phenolics (average value 1127.94 ± 32.34 mg GAE 100 g−1 DW) and anthocyanins (up to 413.30 ± 137.16 mg G3G 100 g−1 DW), but a higher antioxidant activity, which was measured through the FRAP, ABTS, and DPPH assays. The HPLC-DAD analysis detected some phenolic compounds (i.e., ferulic acid, isoquercitrin, and quercitrin) not previously found in fresh saffron tepals. Vitamin C, already discovered in the spice, was interestingly detected also in dried tepals. Regarding the extraction technique, in most cases, UAE with safer solvents (i.e., water or low percentage of methanol) showed results of phenolic compounds and vitamin C similar to maceration, allowing an improvement in extractions by halving the time. Thus, this study demonstrated that saffron tepals can be dried maintaining their quality and that green extractions can be adopted to obtain high yields of valuable antioxidant phytochemicals, meeting the requirement for a sustainable biorefining.

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Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Molecules ◽

10.3390/molecules26092647 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2647

Author(s):

Sabrina Groth ◽

Christoph Budke ◽

Timo Weber ◽

Susanne Neugart ◽

Sven Brockmann ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Properties ◽

Total Phenolic ◽

Allergenic Protein ◽

Antibody Recognition ◽

Allergenic Potential ◽

Allergenic Proteins ◽

Other Substances ◽

Mal D 1 ◽

Apple Cultivars

Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.

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Fermented barley bran: An improvement in phenolic compounds and antioxidant properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15543 ◽

2021 ◽

Author(s):

Sneh Punia Bangar ◽

Kawaljit Singh Sandhu ◽

Sukhvinder Singh Purewal ◽

Maninder Kaur ◽

Pinderpal Kaur ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Properties ◽

Barley Bran

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Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽

10.3390/antiox10050795 ◽

2021 ◽

Vol 10 (5) ◽

pp. 795

Author(s):

Mohamed D. Bouzaida ◽

Virginia C. Resconi ◽

David Gimeno ◽

Jakeline V. Romero ◽

Juan B. Calanche ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Antioxidant Properties ◽

Reducing Power ◽

Grape Pomace ◽

Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

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Phenolic compounds and antioxidant properties of wheat fermented with Agaricus brasiliensis and Agaricus bisporus

FEMS Microbiology Letters ◽

10.1093/femsle/fnaa213 ◽

2020 ◽

Author(s):

Fei-Hong Zhai ◽

Yan-Fei Chen ◽

Yong Zhang ◽

Wen-Jing Zhao ◽

Jian-Rong Han

Keyword(s):

Phenolic Compounds ◽

Agaricus Bisporus ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Reducing Power ◽

Ultra Performance Liquid Chromatography ◽

Fermentation Products ◽

Agaricus Brasiliensis ◽

Scavenging Capacity ◽

Dpph Radical Scavenging

Abstract Solid-state fermentation with Agaricus brasiliensis and Agaricus bisporus on whole grain wheat was carried out. Phenolic compounds and antioxidant properties of fermented wheat were determined. The results showed that the maximum values of polyphenols contents in wheat fermented with A. brasiliensis and A. bisporus reached respectively (3.16 ± 0.21) and (3.93 ± 0.23) mg GAE/g, which were 2.90 and 3.61 times of unfermented control. By employing ultra performance liquid chromatography coupled to mass spectrometry (UPLC-MS), 18 kinds of phenolic compounds were identified from fermented wheat. Compared with control, only 4-hydroxy-benzaldehyde was the same compound. It indicated that fermentation with the two fungi changed polyphenols contents and phenolic compounds composition in wheat to a great extent. Among these phenolic compounds, except for 4-hydroxy-benzaldehyde, 4-hydroxy-benzoic acid and β-N-(γ-glutamyl)-4-formylphenylhydrazine, other 15 kinds of phenolic compounds were first identified from mushroom samples (including fruit bodies, mycelia and fermentation products). DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability and inhibition of lipid peroxidation of fermented wheat were significantly stronger than control (P < 0.05).

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Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

RSC Advances ◽

10.1039/c5ra03963k ◽

2015 ◽

Vol 5 (34) ◽

pp. 26991-26997 ◽

Cited By ~ 40

Author(s):

Natália Martins ◽

Lillian Barros ◽

Montserrat Dueñas ◽

Celestino Santos-Buelga ◽

Isabel C. F. R. Ferreira

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Properties ◽

Glycyrrhiza Glabra ◽

Phenolic Composition ◽

Glycyrrhiza Glabra L

The present work aims to characterize and quantify the phenolic composition and to evaluate the antioxidant activity of Glycyrrhiza glabra L. (commonly known as licorice) rhizomes and roots.

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Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel

Ciência Rural ◽

10.1590/0103-8478cr20140548 ◽

2014 ◽

Vol 45 (2) ◽

pp. 323-328 ◽

Cited By ~ 12

Author(s):

Fernanda Robert de Mello ◽

Claudia Bernardo ◽

Caroline Odebrecht Dias ◽

Luciano Gonzaga ◽

Edna Regina Amante ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Properties ◽

Raw Material ◽

High Concentration ◽

Natural Colorant ◽

Wide Ph Range ◽

Hylocereus Undatus ◽

Ph Range ◽

Promising Source

Pitaya peel can be used as a raw material for betalains extraction. The aim of this research was to quantify phenolic compounds, antioxidant activity and betalains on pitaya peel. Furthermore, evaluate the betalains stability against various pH conditions and exposure time of heating. The results showed that pitaya peel contains phenolic compounds and presented antioxidant activity. Moreover it showed high concentration of betalains (101.04mg equivalent to betanin. 100g-1) which were stable over a wide pH range (3.2 - 7.0) and were resistant to heating (100oC) up to 10 minutes at pH range from 3.7 to 5.5. Therefore, pitaya peel is a promising source of betalains which can be applied as a natural colorant for food.

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Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

Postępy Fitoterapii ◽

10.25121/pf.2020.21.3.123 ◽

2020 ◽

Vol 21 (3) ◽

Author(s):

Magdalena Woźniak ◽

Lucyna Mrówczyńska ◽

Anna Sip ◽

Marta Babicka ◽

Tomasz Rogoziński ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Pathogenic Bacteria ◽

Radical Scavenging Activity ◽

Colorimetric Method ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Content ◽

Diffusion Method ◽

Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

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