scholarly journals Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Urszula Złotek ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Michał Świeca ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hydroxyl Radicals ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Chenopodium Quinoa ◽  
Reducing Power ◽  
Oh Radicals ◽  
Drying Temperature

The aim of this study was to evaluate the influence of drying temperature on the phenolic acids profile and antioxidant activity of sprouts and leaves red and white Chenopodium quinoa (RQ and WQ, respectively). Four-day sprouts and leaves dried at 30, 45, and 60°C were tested. All sprouts contained significant amounts of phenolic compounds; however, higher content was determined in the RQ sprouts. Phenolic compounds from WQ sprouts seem to be thermostable in the studied temperature range, whereas total phenolics content in RQ sprouts decreased significantly after drying in the 60°C. Content of vanillic and p-coumaric acids did not differ significantly between sprouts dried at the same conditions; however, their level decreased in the high temperature. Irrespective of the drying temperature, higher activity against ABTS free radicals and reducing power was observed in the case of RQ sprouts extracts. Sprouts dried at 30°C had a higher ability to scavenge hydroxyl radicals. RQ sprouts were characterized by about two times higher antioxidant activity regardless of the method used. No significant differences between total phenolics (TPC) and flavonoids content in RQ and LQ leaves were found. In the both cases, decrease of TPC was observed after drying in the highest temperature. The leaves do not differ too much in terms of the phenolic acids profile, whereas the differentiating factor is thermal processing. Leaves of both quinoa contained thermostable compounds able to scavenge hydroxyl radicals. Reducing power and ability to scavenge OH radicals were correlated with all components of quinoa sprouts which suggest synergism between them and does not indicate the key role of a particular compound in creating antioxidant capacity. Germination and subsequent oven-drying at 30°C of quinoa seeds significantly increased the antioxidant properties compared with raw seeds. Also, in the case of leaves, the best results were obtained after drying at 30°C.

Phenolic Compounds and Antioxidant Activity of Rice Straw Extract

2017 ◽  
Vol 64 ◽  
pp. 1-9 ◽  
Author(s):  
Abdelnaser Abdelghany Elzaawely ◽  
Hanafey F. Maswada ◽  
M.E.A. El-Sayed ◽  
Mohamed E. Ahmed
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ethyl Acetate ◽  
Rice Straw ◽  
Phenolic Acids ◽  
Ethyl Acetate Extract ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Lipid Peroxidation Inhibition ◽  
High Level

Agricultural wastes cause a serious environmental problem in Egypt. Utilization of these wastes by an environmentally friendly way is a very important issue. The objective of this study was to utilize rice straw into high-value products. Antioxidant activity, total soluble phenols, and flavonoids were evaluated in ethyl acetate extract prepared from rice straw after alkaline hydrolysis. Total phenols were found to be 221.6 mg gallic acid equivalents (GAE), while total flavonoids were 4.9 mg rutin equivalents (RE). The extract exhibited strong antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method and its IC50 value was 0.4 mg/ml. Furthermore, the ethyl acetate extract possessed high antioxidant activity assayed by β-carotene bleaching method and its value of lipid peroxidation inhibition (LPI) was 75.4%. It also exhibited high reducing power and its IC50 value was equal to 0.06 mg/ml. HPLC analysis indicated that this extract contained seven phenolic acids including; protocatechuic, caffeic, syringic, p-coumaric, ferulic, rosmarinic and cinnamic, in addition to two flavonoids; qurecetin and kaempferol. Results indicated that ferulic and p-coumaric acids were the major soluble phenolic acids in rice straw, and their concentrations were 3.9 and 2.9 mg/g DW. It can be summarized that the strong antioxidant activity of ethyl acetate extract, prepared from rice straw, was highly correlated with its high level of phenolic compounds.

scholarly journals Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation

2019 ◽  
Vol 7 (2A) ◽  
Author(s):  
Amanda Cristina Ramos Koike
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Bioactive Components ◽  
Irradiation Treatment ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Β Carotene

The edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity

scholarly journals Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 15-22 ◽  
Author(s):  
a. Troszyńska ◽  
e. Ciska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Seed Coat ◽  
Condensed Tannins ◽  
Dry Matter ◽  
Condensed Tannin ◽  
Antioxidant Properties ◽  
Total Antioxidant ◽  
Seed Coats

The purpose of this study was to compare the composition and contents of phenolic acids and condensed tannin in the seed coats of white and coloured varieties of pea and to examine the antioxidant properties of methanol and acetone extracts containing these phenolic compounds. The contents of phenolic acids were quantified by the HPLC analysis. The sum of free phenolic acids, those liberated from soluble esters and those liberated from soluble glycosides, was higher for coloured seed coat (78.53 g per g dry matter) than for the white seed coat (17.17 g/g dry matter). Protocatechuic, gentisic and vanillic acids were found dominant in the coloured seed coat, while ferulic and coumaric acids in the white seed coat. The content of condensed tannins was 1560 mg of catechin equivalent/100 g of coloured seed coat as determined by a vanillin assay. No condensed tannins were detected in the white seed coat. The antioxidant activity of extracts was measured by the oxidation of phosphatidylcholine to hydroxyperoxidephosphatidyl choline in the liposome system. Strong antioxidant properties were observed in a crude tannin extract from the coloured seed coat. These properties were slightly changed after the seed coat was cooked in water for 30, 60 and 90 min.  

Comparative analysis of antioxidant activity and phenolic compounds in the fruits of Aronia spp.

10.5219/1360 ◽  
2020 ◽  
Vol 14 ◽  
pp. 393-401
Author(s):  
Yulia Vinogradova ◽  
Olena Vergun ◽  
Olga Grygorieva ◽  
Eva Ivanišová ◽  
Ján Brindza
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Reducing Power ◽  
Biologically Active ◽  
Polyphenol Compounds ◽  
Dpph Method ◽  
Ethanol Extracts

Chokeberry (Aronia Medik.) is a non-traditional fruit plant known as a rich source of biologically active compounds and inhibits the numerous biological activities. We compared the antioxidant activity and phenolic compounds of fruits between widely cultivated Aronia mitschurinii (AM-TCH, from Tchekhov district; AM-D, from Dmitrov district; AM-OZ, from Orekhovo-Zuevsky district of Moscow region, Russia) and introduced North American Aronia species (Aronia arbutifolia (AA-M), A. melanocarpa (AML-M), A. × prunifolia (AP-M), which have not been planted yet in the arboretum of Main Botanical Garden of the Russian Academy of Sciences (Moscow). Studying samples were collected in their secondary distribution range. Ethanolic extracts were determined for antioxidant capacity (antioxidant activity by DPPH and phosphomolybdenum methods, the total content of polyphenols, flavonoids, phenolic acids) and measured spectrophotometrically. As standards were used Trolox (TE) for antioxidant activities, gallic acid (GAE) for polyphenol content, quercetin (QE) for flavonoid content, caffeic acid (CAE) for phenolic acid content. The antioxidant activity by DPPH method in ethanol extracts of investigated plants was from 6.96 (AM-D) to 8.89 (AM-OZ) mg TE.g-1 DW. Reducing the power of investigated extracts exhibited activity from 151.47 (AM-OZ) to 297.8 (AA-M) mg TE.g-1 DW. The content of polyphenol compounds determined from 25.98 (AM-TCH) to 54.39 (AA-M) mg GAE.g-1 DW, phenolic acids content was from 7.76 (AP-M) to 11.87 (AM-D) mg CAE.g-1 DW and the content of flavonoids detected from 8.12 (AM-OZ) to 16.62 (AM-D) mg QE.-1 DW. Obtained data showed a strong correlation between the content of polyphenol compounds and reducing the power of extracts (r = 0.700), between flavonoids and phenolic acids (r = 0.771) and also between phenolic acids and reducing power (r = 0.753) in Aronia ethanol extracts. Fruits of investigated species of Aronia can be propagated as a source of polyphenol compounds with antioxidant activity and obtained results may use for farther pharmacological study.

scholarly journals The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

2008 ◽  
Vol 25 (No. 3) ◽  
pp. 131-143 ◽  
Author(s):  
J. Horváthová ◽  
M. Suhaj ◽  
M. Polovka ◽  
V. Brezová ◽  
P. Šimko
Keyword(s):  
Thermal Stability ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Epr Spectroscopy ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Total Content ◽  
Life Time ◽  
Total Phenolic ◽  
Origanum Vulgare

The influence of various gamma-radiation dose absorptions on oregano (<i>Origanum vulgare</i> L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the antioxidant activity of oregano methanol/water extracts was characterised using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical); thiobarbituric acid reactive substances (TBARS); ferric reducing power (FRP); and total content of phenolic compounds (TPC) assays. EPR spectroscopy was used for the investigation of the influence of the absorbed dose on the character of the paramagnetic structures formed, as well as for their thermal stability and life-time characterisation. EPR spectrum of the reference (non-irradiated) sample represents a broad singlet line with unresolved hyperfine splitting, attributable to Mn(II) ions, upon which the additional sharp EPR signal (g = 2.0022, &Delta;B<sub>pp</sub> &asymp; 1 mT) is superimposed, assigned to stable semiquinone radicals produced by the oxidation of polyphenolic compounds present in plants. The additional paramagnetic structures of different origin (mostly of cellulose and carbohydrate), possessing diverse thermal stability and life-time, were identified in the gamma-irradiated samples. Immediately after irradiation, a statistically significant increase was observed of the TBARS values and the total content of phenolic compounds in methanol/water oregano extract. The alterations of the antioxidant properties of oregano extracts with the time after the radiation treatment were also monitored. A substantial time-dependent decrease of antioxidant activity was observed, probably as a result of storage, with both irradiated and non-irradiated oregano samples, as obvious from the ferric reducing power test and the content of total phenolic substances. The influence of irradiation and subsequent storage of oregano samples on the DPPH radical-scavenging ability was only negligible.

scholarly journals Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 642
Author(s):  
Laura Cebadera ◽  
Maria Inês Dias ◽  
Lillian Barros ◽  
Virginia Fernández-Ruiz ◽  
Rosa Mª Cámara ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Soluble Sugars ◽  
Antioxidant Properties ◽  
Daily Intake ◽  
Reducing Power ◽  
Citrus Clementina ◽  
Abundant Fatty Acid

The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina Hort ex Tan. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Fat content was very low (<0.5 mg/100 g), with palmitic acid and α-tocopherol the most abundant fatty acid and vitamin E form, respectively. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. The antioxidant capacity evaluated by reducing power, DPPH, and β-carotene bleaching inhibition assays was satisfactory with values similar to those reported in other citrus fruits. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry.

scholarly journals Content of Phenolic Compounds and Antioxidant Properties in Seeds of Sweet and Bitter Cultivars of Lupine (Lupinus angustifolius)

2018 ◽  
Vol 13 (10) ◽  
pp. 1934578X1801301 ◽  
Author(s):  
Angelika Król ◽  
Ryszard Amarowicz ◽  
Stanisław Weidner
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Total Content ◽  
Hplc Method ◽  
Lupinus Angustifolius ◽  
Cation Radicals ◽  
Narrow Leaf

The main purpose was to demonstrate differences in the total content of phenolic compounds, phenolic acids and to analysis differences in the antioxidant properties of extracts obtained from seeds of several narrow-leaf lupine cultivars ( Lupinus angustifolius L.). The biological material consisted of seeds of four cultivars of narrow-leaf lupine characterized by different concentrations of alkaloids. The total content of phenolics was determined with the colorimetric method using the Folin-Ciocalteau reagent. Other determinations included the ability of seed extracts to scavenge DPPH• radicals and ABTS•+ cation radicals. The reducing power of the extracts was also determined. Chromatographic and qualitative separation of the phenolic compounds present in seeds was performed with the RP-HPLC method. Out of the four cultivars, the bitter narrow-leaf lupine produced seeds with the highest total content of phenolic compounds, which was also correlated with its antiradical characteristics. In the analyzed seeds were also found to contain three phenolic acids: ferulic, sinapinic and p-coumaric one.

scholarly journals Phenolic Profile and Antioxidant Activity of Propolis Extracts From Poland

2019 ◽  
Vol 14 (5) ◽  
pp. 1934578X1984977 ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Agnieszka Waśkiewicz ◽  
Tomasz Rogoziński ◽  
Izabela Ratajczak
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ethanolic Extract ◽  
Natural Material ◽  
Antioxidant Power ◽  
Antioxidant Agents

Propolis is a natural material collected by honeybees, containing bioactive compounds that exhibit biological activity. The aim of this study was to assess the chemical composition of Polish propolis extracted with two different concentrations of ethanol, namely 70% and 96%, and to evaluate their antioxidant activity depending on extraction conditions. Samples of Polish propolis were extracted with 70% and 96% ethanol in order to obtain the ethanolic propolis extracts EEP70 and EEP96, respectively. Concentrations of 10 flavonoids and 6 phenolic acids were determined using the UPLC-PDA-TQD system. The antioxidant properties were determined based on the DPPH· free radical scavenging activity, Fe3+ reducing power assay, and ferrous ions (Fe2+) chelating activity assays. Moreover, the effects of the propolis extracts on human red blood cell morphology , the selective permeability of their membrane, as well as on free radicals-induced hemolysis were also assessed. Qualitative and quantitative analyses of both propolis extracts indicated that 70% ethanolic extract contained higher amounts of phenolic compounds than 96% ethanolic extract. The levels of antioxidant activity indicated that both Polish propolis extracts exhibited a high and comparable antioxidant power. The concentration of ethanol used for extraction had no effect on the antioxidant potential of propolis. The presented results indicate that the extracts of Polish propolis are rich in phenolic compounds and are very effective as antioxidant agents. Therefore, they may be applied as a constituent of products used in phytotherapy regardless of the concentration of ethanol used in propolis extraction.

Phenolic production and antioxidant properties of some Macedonian medicinal plants

2014 ◽  
Vol 9 (9) ◽  
pp. 888-900 ◽  
Author(s):  
Oliver Tusevski ◽  
Aneta Kostovska ◽  
Ana Iloska ◽  
Ljubica Trajkovska ◽  
Sonja Simic
Keyword(s):  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Pharmaceutical Industries ◽  
Promising Source

AbstractInvestigations have been made to study the production of phenolic compounds (total phenolics, flavonoids and phenylpropanoids) and total antioxidant capacity in 27 Macedonian traditional medicinal plants to improve its potential as a source of natural antioxidants. Antioxidant potential of plant extracts was analyzed by five different assays: cupric reducing antioxidant capacity (CUPRAC), phosphomolybdenum method (PM), reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS·+) radical scavenging activity. Origanum vulgare extract consistently exhibited the highest content of phenolic compounds and the strongest antioxidant capacity based on the tests performed, and can be proposed as a promising source of natural antioxidants. Melissa officinalis and Salvia ringens were also identified as valuable sources of antioxidant compounds. A positive linear correlation between antioxidant activity and total phenolics, flavonoids and phenylpropanoids indicates that these compounds are likely to be the main antioxidants contributing to the observed activities of evaluated plants. These findings suggest that the medicinal plants studied in this paper are good sources of bioactive compounds for the food and pharmaceutical industries.

scholarly journals Total antioxidant activity of yacon tubers cultivated in Brazil

2016 ◽  
Vol 40 (5) ◽  
pp. 596-605 ◽  
Author(s):  
Juciane Abreu Ribeiro Pereira ◽  
Meryene Carvalho Teixeira ◽  
Adelir Aparecida Saczk ◽  
Maria de Fátima Piccolo Barcelos ◽  
Marcelo Firmino de Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Natural Antioxidants ◽  
The Body ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Potential Health ◽  
Total Antioxidant

ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.

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