scholarly journals Phenolic Acids Profile, Antioxidant and Antibacterial Activity of Chamomile, Common Yarrow and Immortelle (Asteraceae)

2014 ◽  
Vol 9 (12) ◽  
pp. 1934578X1400901 ◽  
Author(s):  
Ivana Generalić Mekinić ◽  
Danijela Skroza ◽  
Ivica Ljubenkov ◽  
Luka Krstulović ◽  
Sonja Smole Možina ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Bacterial Species ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Campylobacter Coli ◽  
High Concentration ◽  
Food Borne ◽  
Flavonoid Fraction

Chamomile, common yarrow and immortelle ethanolic extracts were chemically analysed with respect to phenolics. Twelve phenolic acids were separated and identified by HPLC-DAD and the presence of rosmarinic acid was additionally confirmed by LC-MS. Five methods were applied for the evaluation of extracts’ antioxidant properties (FRAP, DPPH, ABTS, chelating activity, Briggs-Rauscher reaction), while the antibacterial activity was tested against some of the major food-borne pathogens ( Campylobacter coli, Escherichia coli, Salmonella Infantis, Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus). Immortelle extract was the richest in phenolics with a dominant flavonoid fraction, while the other two extracts contained higher amount of non-flavonoids. The phenolic acid profile also varied; high concentration of rosmarinic acid was found in chamomile and common yarrow, while caffeic acid was dominant in immortelle. The best antioxidant properties were obtained for chamomile extract, while good antimicrobial activity, especially against Gram-positive bacterial species, was detected for immortelle. The obtained results could be used as a tool for chemotaxonomic classification of the investigated plants or for their potential application as natural antioxidants/antimicrobials.

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

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
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.

scholarly journals Insight into Composition of Bioactive Phenolic Compounds in Leaves and Flowers of Green and Purple Basil

Plants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 22 ◽  
Author(s):  
Bhakti Prinsi ◽  
Silvia Morgutti ◽  
Noemi Negrini ◽  
Franco Faoro ◽  
Luca Espen
Keyword(s):  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Antioxidant Properties ◽  
Morphological Characteristics ◽  
Ocimum Basilicum ◽  
Ornamental Plant ◽  
Low Degree ◽  
New Knowledge ◽  
Acylated Anthocyanins ◽  
Insight Into

Basil (Ocimum basilicum L.) is a culinary, medicinal, and ornamental plant appreciated for its antioxidant properties, mainly attributed to high content of rosmarinic acid. This species also includes purple varieties, characterized by the accumulation of anthocyanins in leaves and flowers. In this work, we compared the main morphological characteristics, the antioxidant capacity and the chemical composition in leaves, flowers, and corollas of green (‘Italiano Classico’) and purple (‘Red Rubin’ and ‘Dark Opal’) basil varieties. The LC-ESI-MS/MS analysis of individual compounds allowed quantifying 17 (poly)phenolic acids and 18 flavonoids, differently accumulated in leaves and flowers of the three varieties. The study revealed that in addition to rosmarinic acid, basil contains several members of the salvianolic acid family, only scarcely descripted in this species, as well as, especially in flowers, simple phenolic acids, such as 4-hydroxybenzoic acid and salvianic acid A. Moreover, the study revealed that purple leaves mainly contain highly acylated anthocyanins, while purple flowers accumulate anthocyanins with low degree of decoration. Overall, this study provides new biochemical information about the presence of not yet characterized bioactive compounds in basil that could contribute to boosting the use of this crop and to gaining new knowledge about the roles of these compounds in plant physiology.

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

2019 ◽  
Vol 17 (1) ◽  
pp. 166-176 ◽  
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.

scholarly journals Polyphenols in the Aqueous Extracts of Garden Thyme (Thymus vulgaris) Chemotypes Cultivated in Hungary

2013 ◽  
Vol 8 (5) ◽  
pp. 1934578X1300800
Author(s):  
Blanka Szilvássy ◽  
Gábor Rak ◽  
Szilvia Sárosi ◽  
Ildikó Novák ◽  
Zsuzsanna Pluhár ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
High Performance ◽  
Screening Method ◽  
Antioxidant Properties ◽  
Syringic Acid ◽  
Thymus Vulgaris ◽  
Aqueous Extracts ◽  
Main Component ◽  
Volatile Aromatic Compounds

Thyme is used worldwide both as a spice and crude drug. In addition, nowadays in the food industry it has increasing significance as a natural antioxidant. Volatile aromatic compounds of thyme have been thoroughly characterized; however, the non-volatile compounds may also contribute to the organoleptic quality and antioxidant properties. The aim of this work is to determine the phenolic acids and to profile the flavonoid compounds in the aqueous extract of two chemotypes of Thymus vulgaris L. Experiments were carried out using high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS). Predefined phenolic acids were quantified in untreated and alkaline hydrolyzed aqueous extracts. Flavonoid derivatives were qualitatively analyzed by a non-targeted screening method. Our results showed that among the phenolic acids rosmarinic acid was the main component (882-1677 μg g−1 fresh weight) and in the thymol-type samples the amount of syringic acid and rosmarinic acid was predominantly higher compared with the non-thymol type sample. Apigenin and luteolin were the major flavonoids in the extracts, which were present in the form of hexopyranuronic acid conjugates.

scholarly journals HPLC profiling of selected phenolic acids and flavonoids in Salvia eigii, Salvia hierosolymitana and Salvia viridis growing wild in Jordan and their in vitro antioxidant activity

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9769
Author(s):  
Hala I. Al-Jaber ◽  
Ashok K. Shakya ◽  
Zaha A. Elagbar
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Salvianolic Acid B ◽  
Total Flavonoids ◽  
High Concentration ◽  
Total Flavonoids Content ◽  
Concentration Levels ◽  
In Vitro Antioxidant Activity

Background Salvia eigii., Salvia hierosolymitana and Salvia viridis are native to the Mediterranean region, and are used in traditional medicine for the treatment of many ailments. In the current investigation, the methanolic extracts obtained from the air dried aerial parts of S. eigii, S. hierosolymitana and S. viridis from Jordan were screened for their total phenolics content (TPC), total flavonoids content (TFC) and their in vitro antioxidant activity. Additionally, the presence of four bioactive phenolic acids including gallic acid, caffeic acid, rosmarinic acid and salvianolic acid B and other seven flavonoids including luteolin-7-O-glucoside, apigenin, apigenin-7-O-glucoside, rutin, nariginin, hesperidin and quercetin was determined using Liquid chromatography-Electron Spray Ionization-Tandom Mass Spectrometry (LC-ESI-MS/MS). Methods Antioxidant activity of the obtained three extracts were examined via the DPPH•, ABTS• + radical scavenging methods in addition to Ferrous Ion Chelating (FIC) effect. TFC and TPC of the extracts were measured using the aluminum chloride colorimetric method and the Folin-Ciocalteau method, respectively. The presence and concentration of the selected 11 compounds was further determined through LC-ESI-MS/MS. Results The results indicated that three Salvia species had high total flavonoids content expressed in mg quercetin/g dry extract (S. heirosolymitana: 770.85 ±  5.26; S. eigii: 520.60 ±  6.24, S. viridis: 311.36 ±  4.41). S. heirosolymitana had the highest DPPH• activity (0.184 ±  1.22 × 10−2 mg/ml) and FIC effect (0.354 ±  0.018 mg/ml). S. heirosolymitana had slightly higher ABTS• + scavenging activity than S. eigii (0.176 ±  1.16 × 10−2 mg/ml; 0.183 ±  0.031 mg/ml, respectively). All 11 compounds were detected in the extracts of the three Salvia species. Luteolin-7-O-glucoside was detected in high concentration levels in the three species (1756.73, 21651.36, and 26125.14 mg/kg dry plant; S. eigii, S. hierosolyimitana and S. viridis, respectively), yet rosmarinic acid had the highest contribution to both S. hierosolymitana (27124.93 mg/kg) and S. eigii (15783.33 mg/kg). Notably, S. hierosolymitana and S. viridis contained salvianolic acid B (896.11; 890.9 mg/kg). Conclusions The three Salvia species exhibited good antioxidant activity, especially S. heirosolymitana due to its high TPC, TFC, and the presence of high concentration levels of romarinic acid and other phenolic acids and flavonoids. This is the first phytochemical and antioxidant evaluation of S. eigii, S. hierosolymitana and S. viridis from Jordan. Prior to this investigation, no phytochemical investigation on S. eigii was reported.

scholarly journals Valuable Components of Dried Pomaces of Chokeberry, Black Currant, Strawberry, Apple and Carrot as a Source of Natural Antioxidants and Nutraceuticals in the Animal Diet

2015 ◽  
Vol 15 (2) ◽  
pp. 475-491 ◽  
Author(s):  
Marek Pieszka ◽  
Piotr Gogol ◽  
Mariusz Pietras ◽  
Magdalena Pieszka
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Essential Fatty Acids ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Crude Fibre ◽  
Black Currant ◽  
Bioactive Substances ◽  
Total Antioxidant ◽  
Potential Trap

Abstract The chemical analysis of dried pomace of chokeberry, apple, black currant, strawberries and carrot was performed to determine the composition and content of nutrients and bioactive substances, among others the content of vitamins, phenolic acids, anthocyanins, and essential fatty acids. The antioxidant properties were determined in the extracts of pomace by determining the total antioxidant potential (TRAP) and antioxidant activity against DPPH radical. Tested pomaces contained 12-15% protein, approximately 18-20% crude fibre, approximately 2.7-4.0% ether extract and 1.8-3.0% ash. The highest level of anthocyanins was found in chokeberry pomace, followed by black currant pomace and several times less in strawberries and apples. The content of phenolic acids ranged from 12.91 mg/100 g in black currants to 630.30 mg/100 g in dried chokeberries. In terms of vitamins the richest source of vitamin E was chokeberry pomace (152.3 mg/100 g), while most of the carotenoids were found in dried carrot (15.35 mg/100 g). The chain of antioxidant activity was as follows: black currant>chokeberry>apple>strawberry>carrot, while in terms of antioxidative capacity it was chokeberry>apple>black currant>strawberry>carrot.

scholarly journals Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Kamila Kasprzak ◽  
Tomasz Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Monika Waksmundzka-Hajnos ◽  
Marta Olech ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
High Performance ◽  
Negative Impact ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Well Being ◽  
Positive Influence ◽  
High Temperature Short Time ◽  
Corn Snacks

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleraceaL. var.sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic,trans-caffeic,cis-caffeic,trans-p-coumaric,cis-p-coumaric,trans-ferulic,cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic,trans-sinapic, andcis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition ofB. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

scholarly journals Comparison of Ethanolic and Aqueous-Polyethylenglycolic Propolis Extracts: Chemical Composition and Antioxidant Properties

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Mindaugas Liaudanskas ◽  
Loreta Kubilienė ◽  
Vaidotas Žvikas ◽  
Sonata Trumbeckaitė
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Alternative Form ◽  
Food Preservatives ◽  
Propolis Extract

In recent years, particular attention has been paid to the natural antioxidants. Bee products, especially propolis, are characterized by multifunctional (antioxidant, anti-inflammatory, antibacterial, antiviral, and food preservative) effects and can be used for the development of functional food or food preservatives. Propolis extracts that are commonly produced are ethanolic; therefore, to certain groups of consumers, for example, children and alcohol sensitive group, their applicability is limited. The aim of this study was to develop alternative propolis from aqueous-polyethylenglycolic propolis extract (AQUA-PEG) and compare the chemical composition as well as antioxidant (radical-scavenging and reduction properties) activities to those of ethanolic propolis extract (EEP). Polyethylene glycol is quite a good solvent, which can be successfully used for the preparation of NEP. The total quantity of phenolic compounds identified in AQUA-PEG (400.36 µg/mL), prepared according to our technology, is very similar to that of EEP (433.53 µg/mL), whereas the amount of phenolic acids was greater by 1.31-fold in AQUA-PEG and of flavonoids was greater by 2.38-fold in EEP. The antioxidant activity depends on the method used: by applying the ABTS and CUPRAC methods, both extracts demonstrate similar antioxidant (antiradical and reducing) activity, whereas in the case of the DPPH and FRAP method, significantly higher antioxidant activity was detected in EEP. This should be taken by researchers into account especially when interpreting the results and drawing conclusions about the antioxidant activity of propolis extracts. On the basis of the results, AQUA-PEG, prepared by the developed technology, can be used as an alternative form to ethanolic propolis extract, since it contains a large quantity of antioxidants, namely, flavonoids and phenolic acids. We believe that nonethanolic propolis extract has the prospect of being applied for the development of functional foods in order to alleviate certain symptoms of oxidative stress or for the prevention of some oxidative-stress-related diseases.

scholarly journals Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions

2012 ◽  
Vol 21 (2) ◽  
pp. 118-131 ◽  
Author(s):  
Tamer Gamel ◽  
El-Sayed M Abdel-Aal
Keyword(s):  
Phenolic Acids ◽  
Functional Foods ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Ldl Oxidation ◽  
Total Phenolic ◽  
Inhibitory Effects ◽  
Scavenging Capacity ◽  
Wide Range

Demand for functional foods that offer therapeutic and disease-prevention properties is globally increasing. Barley presents an opportunity in this regard due to its high antioxidants and dietary fiber contents. Barley wholegrain and milling fractions were investigated in terms of phenolic acids composition, scavenging capacity against DPPH and ABTS radicals and inhibition of human LDL oxidation in vitro. Ferulic and p-coumaric were the primary phenolic acids in wholegrain and pearled fractions accounting for 43-97% and 2-55% of total phenolic acids, respectively. This wide range demonstrates significant differences among barley wholegrain or pearled products. Antioxidant capacities also varied significantly among barleys with the hulless cultivars tested exhibiting the greatest. The outer layers fraction showed higher scavenging capacity against ABTS and DPPH radicals and inhibitory effects toward LDL oxidation compared with the endosperm fractions. The results suggest that the outer layer and hull fractions would potentially provide promising sources of natural antioxidants.

scholarly journals Antibacterial and Antioxidant Activities of Nasturtium officinale Essential Oil on Food Borne Bacteria

2019 ◽  
Vol 13 (1) ◽  
pp. 81-85 ◽  
Author(s):  
Saman Mahdavi ◽  
Mojtaba Kheyrollahi ◽  
Hossein Sheikhloei ◽  
Alireza Isazadeh
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Food Industry ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Gastrointestinal Diseases ◽  
Gas Chromatography Mass Spectrometry ◽  
Nasturtium Officinale ◽  
Microdilution Method ◽  
Food Borne

Introduction: The use of synthetic preservatives has been increasing in the food industry, and this leads to an increased incidence of gastrointestinal diseases and cancers in humans in the long run. Aims & Objectives: The aim of this study was to investigate the antibacterial and antioxidant activities of Nasturtium officinale essential oil on some important food borne bacteria. Materials & Methods: In this study, the antibacterial activity of N. officinale essential oil was evaluated on Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella enteric by microdilution method. Also, the antioxidant activity of this essential oil was evaluated by inactivating free radicals produced by 2,2-diphenyl-1-picrylhydrazyl (DPPH). Finally, the chemical compounds of the N. officinale essential oil were evaluated by gas chromatography- mass spectrometry (GC/MS). Results: The results showed that S. enteric and E. coli isolates had the most resistance and B. cereus isolates had the most susceptibility to N. officinale essential oil. The evaluation of antioxidant properties showed that in the same concentrations, the antioxidant effect of N. officinale was less than BHT. The obtained results from GC/MS showed that Phytol (30.20%) was the highest proportion and Megastigmatrienone 2 (0.18%) was the lowest proportion of essential oil. Conclusion: In general, the results of this study showed that N. officinale essential oil has an appropriate antibacterial activity against gram positive bacteria and can be used as a new antibacterial and antioxidant compound in the food industry.

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