scholarly journals Polyphenols and Volatile Compounds in Commercial Chokeberry (Aronia Melanocarpa) Products

2016 ◽  
Vol 11 (1) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Annalisa Romani ◽  
Pamela Vignolini ◽  
Francesca Ieri ◽  
Daniela Heimler
Keyword(s):  
Volatile Compounds ◽  
Fruit Juice ◽  
Quinic Acid ◽  
Aroma Compounds ◽  
Polyphenol Content ◽  
Aronia Melanocarpa ◽  
Dried Fruit ◽  
First Time ◽  
Hydroxycinnamic Derivatives ◽  
Chokeberry Juice

Aronia melanocarpa (Michx.) Elliott commercial products (dried fruit, juice and compote) were analyzed for their polyphenol content by chromatographic and spectrophotometric analyses in order to ascertain the fate of this group of compounds when fresh fruit is processed and sold in different forms on the market. Different classes of polyphenols were investigated: hydroxycinnamic derivatives ranged from 0.65 mg/g to 4.30 mg/g, flavonoids from 0.36 mg/g to 1.12 mg/g, and anthocyanins from 0.65 to 7.08 mg/g sample. 4- O-Caffeoyl-quinic acid was tentatively identified for the first time in Aronia. In order to characterize better chokeberry juice, a GC profile of aroma compounds was obtained. The aroma juice compounds belong mainly to the chemical classes of alcohols (48.9%) and ketones (30.28%). The most abundant compound is 3-penthen-2-one (23.6%).

scholarly journals Metabolite Differences of Polyphenols in Different Litchi Cultivars (Litchi chinensis Sonn.) Based on Extensive Targeted Metabonomics

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1181
Author(s):  
Nonghui Jiang ◽  
Huili Zhu ◽  
Wei Liu ◽  
Chao Fan ◽  
Feng Jin ◽  
...  
Keyword(s):  
Main Part ◽  
Ultra Performance Liquid Chromatography ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Polyphenol Content ◽  
Reference Information ◽  
Phenolic Components ◽  
Early Maturing ◽  
Litchi Fruit ◽  
First Time

Litchi is an important fruit cultivated in tropical and subtropical areas with high nutritious and delicious flavor and the pulp is the main part of the fruit consumed. Previous studies found that litchi had high total phenol content and antioxidant activity, but most of them focused on the identification of single or a few phenolic components with a low throughput test, and the metabolic differences of cultivars are still unknown to a some extent. In this study we used widely targeted metabolome based on ultra-performance liquid chromatography coupled with mass spectrometry (UPLC-MS/MS) to analyze the polyphenol metabolites of five different genotypes of mature litchi fruit. A total of 126 polyphenol metabolites in eight categories were identified to reveal the composition and differences of polyphenol; 15 common differential metabolites and 20 specific differential metabolites to each cultivar were found for the first time. The results infer that flavonoids, flavonols, hydroxycinnamoyls and catechins are the main polyphenol metabolites of litchi pulp. Cluster analysis showed that there were three groups of polyphenols from high to low; early maturing Feizhixiao is a kind of high polyphenol content cultivars, especially in catechins, anthocyanins, flavonols, quinic acids and hydroxycinnamoyls. The polyphenols in the flesh of mature litchi are rich, and there are significant differences among cultivars; there was a level of correlation between the contents of phenolics and the maturity of litchi cultivars; the content of phenolics in early maturing litchi cultivars appeared higher than those of mid- to late-maturing cultivars. This experiment will provide significant reference information for cultivation, breeding, processing and consumption.

scholarly journals Allelopathic Effect of Serphidium kaschgaricum (Krasch.) Poljak. Volatiles on Selected Species

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 495
Author(s):  
Shixing Zhou ◽  
Toshmatov Zokir ◽  
Yu Mei ◽  
Lijing Lei ◽  
Kai Shi ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Oil ◽  
Amaranthus Retroflexus ◽  
Allelopathic Effect ◽  
Chemical Profile ◽  
Volatile Oils ◽  
Phytotoxic Activity ◽  
Volatile Organic ◽  
First Time ◽  
Stem Leaf

The chemical profile and allelopathic effect of the volatile organic compounds (VOCs) produced by a dominant shrub Serphidium kaschgaricum (Krasch.) Poljak. growing in northwestern China was investigated for the first time. Serphidium kaschgaricu was found to release volatile compounds into the surroundings to affect other plants’ growth, with its VOCs suppressing root elongation of Amaranthus retroflexus L. and Poa annua L. by 65.47% and 60.37% at 10 g/1.5 L treatment, respectively. Meanwhile, volatile oils produced by stems, leaves, flowers and flowering shoots exhibited phytotoxic activity against A. retroflexus and P. annua. At 0.5 mg/mL, stem, leaf and flower oils significantly reduced seedling growth of the receiver plants, and 1.5 mg/mL oils nearly completely prohibited seed germination of both species. GC/MS analysis revealed that among the total 37 identified compounds in the oils, 19 of them were common, with eucalyptol (43.00%, 36.66%, 19.52%, and 38.68% in stem, leaf, flower and flowering shoot oils, respectively) and camphor (21.55%, 24.91%, 21.64%, and 23.35%, respectively) consistently being the dominant constituents in all oils. Eucalyptol, camphor and their mixture exhibited much weaker phytotoxicity compared with the volatile oils, implying that less abundant compounds in the volatile oil might contribute significantly to the oils’ activity. Our results suggested that S. kaschgaricum was capable of synthesizing and releasing allelopathic volatile compounds into the surroundings to affect neighboring plants’ growth, which might improve its competitiveness thus facilitate the establishment of dominance.

scholarly journals Pressurized Hot Liquid Extraction with 15% v/v Glycerol-Water as an Effective Environment-Friendly Process to Obtain Durvillaea Incurvata and Lessonia Spicata Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1105
Author(s):  
Fernanda Erpel ◽  
María Salomé Mariotti-Celis ◽  
Javier Parada ◽  
Franco Pedreschi ◽  
José Ricardo Pérez-Correa
Keyword(s):  
Brown Seaweed ◽  
Dry Weight ◽  
Liquid Extraction ◽  
Southern Chile ◽  
Polyphenol Content ◽  
Glycerol Water ◽  
Environment Friendly ◽  
Dry Extract ◽  
First Time ◽  
Anatomical Part

Brown seaweed phlorotannins have shown the potential to promote several health benefits. Durvillaea incurvata and Lessonia spicata—species that are widely distributed in central and southern Chile—were investigated to obtain phlorotannin extracts with antioxidant and antihyperglycemic potential. The use of an environmentally friendly and food-grade glycerol-based pressurized hot liquid extraction (PHLE) process (15% v/v glycerol water) was assessed for the first time to obtain phlorotannins. Multiple effects were analyzed, including the effect of the species, harvesting area (Las Cruces and Niebla), and anatomical part (holdfast, stipe, and frond) on the extracts’ polyphenol content (TPC), antioxidant capacity (AC), and carbohydrate-hydrolyzing enzyme—α-glucosidase and α-amylase—inhibitory activity. Contaminants, such as mannitol, heavy metals (As, Cd, Pb, Hg, and Sn), and 5-hydroxymethylfurfural (HMF), were also determined. The anatomical part used demonstrated a significant impact on the extracts’ TPC and AC, with holdfasts showing the highest values (TPC: 95 ± 24 mg phloroglucinol equivalents/g dry extract; DPPH: 400 ± 140 μmol Trolox equivalents/g dry extract; ORAC: 560 ± 130 μmol TE/g dry extract). Accordingly, holdfast extracts presented the most potent α-glucosidase inhibition, with D. incurvata from Niebla showing an activity equivalent to fifteen times that of acarbose. Only one frond and stipe extract showed significant α-glucosidase inhibitory capacity. No α-amylase inhibition was found in any extract. Although no HMF was detected, potentially hazardous cadmium levels (over the French limit) and substantial mannitol concentrations—reaching up to 50% of the extract dry weight—were found in most seaweed samples and extracts. Therefore, further purification steps are suggested if food or pharmaceutical applications are intended for the seaweed PHLE extracts obtained in this study.

scholarly journals Investigation of Aronia Melanocarpa Fruit Juice for Sedative-Hypnotic Effects in Rats

2018 ◽  
Vol 11 (1) ◽  
pp. 77-82
Author(s):  
Miroslav Ts. Eftimov ◽  
StefkaV. Valcheva-Kuzmanova
Keyword(s):  
Locomotor Activity ◽  
Acute Treatment ◽  
Fruit Juice ◽  
Open Field Test ◽  
Treatment Control ◽  
Aronia Melanocarpa ◽  
Subchronic Treatment ◽  
Male Wistar Rats ◽  
The Central Nervous System ◽  
Time Test

Summary Aronia melanocarpa fruit juice (AMFJ) has been intensively studied for effects on the central nervous system. The study aimed to investigate AMFJ for possible sedative-hypnotic effects in rats after acute and subchronic administration. Male Wistar rats were treated orally with three doses of AMFJ (2.5, 5.0 and 10.0 ml/kg) either once (acute treatment) or in 30 days (subchronic treatment). Control rats were similarly treated with distilled water. The tests were performed 1 hour after the last AMFJ administration. The possible sedative-hypnotic effects of the juice were investigated in the open field test (OFT) and thiopental-induced sleeping time test. Substances with sedative-hypnotic effects decrease locomotor activity in the OFT and prolong the time of thiopental-induced sleep. The results from the OFT showed that neither the acute, nor the subchronic treatment of rats with all AMFJ doses affected the horizontal and vertical locomotor activity significantly. The two patterns of administration of AMFJ (acute and subchronic) had no significant effect on the duration of thiopental-induced sleep. The lack of effect of AMFJ on locomotor activity and the lack of prolongation of thiopental-induced sleep showed that AMFJ did not display sedative-hypnotic effects in rats.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

Aronia melanocarpa fruit juice ameliorates the symptoms of inflammatory bowel disease in TNBS-induced colitis in rats

2018 ◽  
Vol 113 ◽  
pp. 33-39 ◽  
Author(s):  
Stefka Valcheva-Kuzmanova ◽  
Atanas Kuzmanov ◽  
Vasilena Kuzmanova ◽  
Maria Tzaneva
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Fruit Juice ◽  
Aronia Melanocarpa ◽  
Inflammatory Bowel

Paper Mulberry Fruit Juice: a Novel Biomass Resource For Bioethanol Production

2021 ◽  
Author(s):  
Pleasure Chisom Ajayo ◽  
Mei Huang ◽  
Li Zhao ◽  
Dong Tian ◽  
Qin Jiang ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Fruit Juice ◽  
Ethanol Concentration ◽  
Fuel Ethanol ◽  
Inoculum Size ◽  
Process Conditions ◽  
Mulberry Fruit ◽  
Biomass Resource ◽  
Yeast Concentration ◽  
First Time

Abstract By way of broadening the use of diverse sustainable bioethanol feedstocks, the potentials of Paper mulberry fruit juice (PMFJ), as a non-food, sugar-based substrate, was for the first time evaluated for fuel ethanol production. Without any external nutrient supplementation, the suitability of PMFJ was proven, as maximum ethanol concentration (56.4 g/L), and yield (0.39 g/g), were achieved within half a day of the start of fermentation, corresponding to a very high ethanol productivity of 4.7 g/L/hr. Using Response Surface Methodology, established potentials were further maximized through statistical optimization of process conditions of temperature (20 – 40 ⁰C), yeast concentration (0.5 – 2 g/L), and pH (4 – 6). At the optimal temperature of 30 ⁰C, inoculum size of 0.55 g/L, and pH of 5, ethanol concentration, productivity, and yield obtained were 73.69 g/L, 4.61 g/L/hr, and 0.48 g/g, respectively. Under this ideal process conditions, bioethanol from PMFJ compares favorably with typical sugar-based energy crops, highlighting its resourcefulness as a high value biomass resource for fuel ethanol production.

scholarly journals A Novel Method for the Quantification of Quinic Acid in Food Using Stable Isotope Dilution Analysis

2009 ◽  
Vol 92 (3) ◽  
pp. 730-733 ◽  
Author(s):  
Thomas Erk ◽  
Hannah Bergmann ◽  
Elke Richling
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Quinic Acid ◽  
Isotope Dilution Analysis ◽  
Red Wines ◽  
Stable Isotope Dilution Analysis ◽  
Selective Method ◽  
Stable Isotope Dilution ◽  
Novel Method ◽  
First Time

Abstract Organic acids play an important role in the flavor and taste of plant-derived foods. Quinic acid (QA) is one of the major acids. In the past, several methods like HPLC/UV, GC, and capillary electrophoresis were used for identification and quantification of QA. For the first time, a novel, sensitive, and selective method for the quantification of QA in food using stable isotope dilution analysis with HPLC/MS/MS has been established. Uniformly labeled 13C-QA was used as a standard to reduce sample preparations and to overcome matrix and ionization effects. The method was used to determine the QA content of red wines, instant coffees, and cloudy apple juices. QA contents of instant coffees were 64.4 and 63.6 g/kg powder. The concentrations in red wines were 24.0 and 25.1 mg/L, and 1493.3 and 1705.2 mg/L in cloudy apple juices.

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