scholarly journals Content of bioactive compounds and antioxidant activity in garlic (Allium sativum L.)

2018 ◽  
Vol 111 (3) ◽  
pp. 581
Author(s):  
Marianna MICOVÁ ◽  
Judita BYSTRICKÁ ◽  
Ján KOVAROVIČ ◽  
Ľuboš HARANGOZO ◽  
Adriana LIDIKOVÁ
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Spectrophotometric Method ◽  
Allium Sativum ◽  
Slovak Republic ◽  
Climatic Conditions ◽  
Sulphur Compounds ◽  
Total Polyphenols ◽  
Total Sulphur ◽  
Anti Fungal

<p class="TNR12">Garlic (<em>Allium sativum</em> L.) is highly regarded throughout the world for both its medicinal and culinary properties. With its bioactive compounds and sulphur containing compounds, high trace mineral content, garlic has shown anti-viral, anti-bacterial, anti-fungal and antioxidant abilities.</p><p>This work has focused on the measurement and comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra and Bardejov, Slovak Republic. The highest content of monitored indicators (TPC, TSC, AOA) was measured in the area of Nitra. TPC was determined using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content were determined in the range 621.13 to 763.28 mg kg<sup>-1</sup> in area of Nitra. The content of total sulphur compounds in the area of Nitra ranges from 0.562 to 0.800 % and in the second area ranges from 0.421 % to 0.658 %. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH. The value of antioxidant activity ranged from 12.01 % to 20.22 % in both monitored locations. The content of TPC, TSC and AOA beside the variety may be affected by the localitylinked factors like climatic conditions and the agrochemical composition of the soil.</p>

scholarly journals Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates

HortScience ◽  
2019 ◽  
Vol 54 (12) ◽  
pp. 2209-2213 ◽  
Author(s):  
Camila P. Croge ◽  
Francine L. Cuquel ◽  
Paula T.M. Pintro ◽  
Luiz A. Biasi ◽  
Claudine M. De Bona
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Abiotic Factors ◽  
Ascorbic Acid Content ◽  
Climatic Conditions ◽  
Total Polyphenols ◽  
Chemical Structures ◽  
Varied Chemical ◽  
Monomeric Anthocyanins

Antioxidants are compounds with varied chemical structures that are affected by biotic and abiotic factors. The objective of this study was to characterize and compare bioactive compounds and the antioxidant capacity of fruit from four blackberry cultivars produced under different climatic conditions. Ascorbic acid content, total polyphenols, flavonoids, monomeric anthocyanins and antioxidant activity of the fruit were evaluated, and high levels of bioactive compounds as well as antioxidant activity were observed regardless of the cultivar or growing location. The results showed that bioactive production is affected by the cultivar and environment. Furthermore, the antioxidant potential of the blackberry fruit depends on the total phenolics and anthocyanin.

scholarly journals Influence of Thermal Processing on the Bioactive, Antioxidant, and Physicochemical Properties of Conventional and Organic Agriculture Black Garlic (Allium sativum L.)

2020 ◽  
Vol 10 (23) ◽  
pp. 8638
Author(s):  
Katarzyna Najman ◽  
Anna Sadowska ◽  
Ewelina Hallmann
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Allium Sativum ◽  
Total Polyphenols ◽  
Fermentation Processes ◽  
Organic Cultivation ◽  
Phenolic Components ◽  
Wide Range

This study examines the effect of fermentation processes (70 °C temperature; 80% humidity; 45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids, and flavonoids), antioxidant activity and physicochemical properties of conventional and organic garlic (Allium sativum L.). Raw garlic from conventional cultivation (GR) showed significantly lower content of phenolic components and antioxidant activity compared to raw garlic from organic cultivation (GREcol) (by 22.8% and 25.1%, respectively). The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times), phenolic acids (more than 1.5 times) and flavonoids (1.5 and 1.3 times, respectively). The garlic fermentation process also significantly increased antioxidant potential: two times for BG and three times for BGEcol. The content of bioactive compounds (total polyphenols, phenolic acids, and flavonoids) was significantly (p < 0.05) higher in organic black garlic (BGEcol) compared to conventional black garlic (BG). Heat treatment leading to changes in both the physicochemical, organoleptic and health-promoting properties allowed to obtain a new product gaining in sensory attractiveness and enabling a wide range of applications.

scholarly journals Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)

10.5219/698 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Judita Bystrická ◽  
Marianna Lenková ◽  
Alena Vollmannová ◽  
Tomáš Tóth ◽  
Ján Kovarovič
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Total Polyphenols

scholarly journals Fruit maturity stage in relation to content of polyphenols, flavonoids and antioxidant activity of selected clones of Lonicera kamtschatica (Sevast.) Pojark

Genetika ◽  
2020 ◽  
Vol 52 (3) ◽  
pp. 881-893
Author(s):  
Tünde Juríková ◽  
Jiří Mlcek ◽  
Marcela Zitná ◽  
Irena Hlavácová ◽  
Libor Dokoupil ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Slovak Republic ◽  
Botanical Garden ◽  
Statistical Analyses ◽  
Maturity Stage ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Maturity Stages ◽  
Fruit Maturity

The article is dealing with evaluation of four fruit maturity stages of 6 selected clones (LKL-3, LKL-14, LKL-19, LKL-33, LKL-96 and LKL-103) of Lonicera kamtschatica (Sevast.) Pojark in relation to total polyphenols, flavonoids content and antioxidant activity of berries. The experiment in 5 replications of each clones has been established in the conditions of Botanical Garden in Nitra (Slovak republic)in 2016. The results of analyses proved that in respect of the total polyphenols content (TPC), the content of flavonoids (FC) and the antioxidant activity the most valuable clones at the stage of full ripened fruit were following: LKL-14 (8.77; 2.57 g/kg FW; 9.07 g/kg), LKL-33 (6.77; 2.84 g/kg FW; 9.16 g/kg) and LKL -3 (8.19; 2.61 g/kg FW; 8.94 g/kg). The results of statistical analyses by one-way analysis of variance proved significant differences among assayed clones in total flavonoids and antioxidant activity of fruit but no differences among content of total polyphenols and assayed stages of fruit maturity.

scholarly journals Variation of fruits morphometric parameters and bioactive compounds of Asimina triloba (L.) Dunal germplasm collection

10.5219/1019 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 1-7
Author(s):  
Ján Brindza ◽  
Olga Grygorieva ◽  
Svitlana Klymenko ◽  
Olena Vergun ◽  
Ján Mareček ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Slovak Republic ◽  
Radical Scavenging ◽  
Fruit Weight ◽  
Morphometric Parameters ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Asimina Triloba ◽  
Number Of Seeds

The objective of this study was to evaluate the morphological parameters and bioactive compounds (antioxidant activity, total polyphenol, flavonoid, and phenolic acid content) of 6 genotypes of dry Asimina triloba (L.) fruit from Slovak University of Agriculture in Nitra (Slovakia). Genotypes were obtained from the seeds that were sown in the year 2000. Their morphometric parameters were following: fruit weight from 59.00 to 241.19 g, fruit length from 50.14 to 140.11 mm, fruit diameter from 37.55 to 64.67 mm, number of fruits per cluster from 2 to 8, seed weight from 0.06 to 1.80 g, seed length from 16.33 to 29.11 mm, seed width from 9.56 to 18.33 mm, seed thickness from 4.98 to 9.75 mm, number of seeds in fruit from 4 to 16. The shape indexes of fruits were found ranging from 1.53 to 2.16. The variability of important is the average seeds weight from 7.40 to 35.61%, fruit weight from 14.84 to 32.95%, number of fruits per cluster from 18.21 to 32.54% and a number of seeds in fruit from 13.49 to 27.72%. The other characteristics are more or less stable. Total polyphenol content ranged from 22.13 to 37.36 mg GAE per g, total flavonoid content from 15.10 to 32.03 mg QE per g and phenolic acids content from 0.23 to 0.76 mg CAE per g. All tested samples exhibited DPPH radical scavenging activities with values from 2.84 to 7.04 mg TEAC per g. Antioxidant activity by molybdenum reducing antioxidant power method ranged from 97.25 to 275.41 mg TEAC per g of dry matter. Differences between the genotypes were significant in all observed parameters. This species is potential for propagation and practice used in the Slovak Republic.

Antioxidative Capacity of and Contaminant Concentrations in Processed Plum Products Consumed in Romania

2018 ◽  
Vol 81 (8) ◽  
pp. 1313-1320 ◽  
Author(s):  
OANA E. CONSTANTIN ◽  
GABRIELA RÂPEANU ◽  
KRISTINA KUKUROVÁ ◽  
MIHAELA TURTURICĂ ◽  
ZUZANA DUBOVÁ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Dry Matter ◽  
Quality And Safety ◽  
Total Phenols ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Limit Of Quantitation ◽  
Thermally Processed ◽  
Gallic Acid Equivalent

ABSTRACTThe bioactive compounds (total phenols, anthocyanins, and flavonoids) and antioxidant activity of plum-based products (prunes, jams, and marmalade) were evaluated based on spectrophotometric assays and acrylamide and 5-hydroxymethyl-2-furaldehyde concentrations to determine the quality and safety of these products in the Romanian marketplace. The total polyphenol concentrations in prunes, marmalade, and jams were 0.93 to 5.63 g of gallic acid equivalent per kg of dry matter, and the antioxidant activity was 3.0 to 17.2 mmol/kg. The concentrations of potentially harmful acrylamide in the plum products ranged from the limit of quantitation (&lt;20 μg/kg) to 37.44 μg/kg, and the concentration was higher in prunes (26.66 to 163.72 μg/kg) than in jams. The 5-hydroxymethyl-2-furaldehyde concentrations in plum products were also variable, at 36 to 2,149 mg/kg. These data revealed a very low concentration of acrylamide in thermally processed plum products, and the results for total polyphenols and the antioxidant activity of prunes and plum jams may be relevant for evaluating these products as important sources of bioactive compounds.

scholarly journals Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Andrea Mahn ◽  
M. Paz Rubio
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Reaction Model ◽  
Total Polyphenols ◽  
Consecutive Reaction ◽  
Different Temperatures ◽  
Important Challenge ◽  
Health Promoting ◽  
High Antioxidant Activity ◽  
Deterioration Reactions

Broccoli has great potential as functional food because of its high content of bioactive compounds. Polyphenols are to a great extent responsible for the high antioxidant activity of broccoli. An important challenge to keep the health promoting properties of broccoli is preservation, with freezing and refrigeration being the preferred methods. Despite storage at low temperature reduces the rate of deterioration reactions, some reactions still occur, thus affecting the content of bioactive compounds. In this work, we investigated the evolution of total polyphenols content and antioxidant activity in blanched and unprocessed broccoli florets during storage at different temperatures (−45°C to 20°C). Both antioxidant activity and total polyphenols content increased at the beginning of storage at −21, −1, 10, and 20°C, followed by a decrease. Storage at −45°C produced no significant variations. The uneven behavior of antioxidant activity precluded modeling. The evolution of polyphenols was well described by a two-consecutive-reaction model, with r≥0.86 and MSE ≤ 0.1. The Ea values obtained for polyphenols formation (27–32 kJ/mol) and degradation (26–38 kJ/mol) confirm that, in both unprocessed and blanched broccoli, the same reactions are responsible for the evolution of polyphenols content. Our results may contribute to design preservation strategies of broccoli.

scholarly journals Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization

Agriscientia ◽  
2019 ◽  
Vol 36 (2) ◽  
pp. 57-65
Author(s):  
Roberto Ordoñez-Araque ◽  
Christian Narváez-Aldáz
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Raw Material ◽  
Apium Graveolens ◽  
Soluble Fiber ◽  
Total Polyphenols ◽  
Total Dietary Fiber ◽  
Hot Air ◽  
Long Time ◽  
Physical And Chemical

The food industry aims at offering food that provides not only nutritional but also functional properties. Celery has been used for a long time, but its bioactive compounds have remained unknown. The objective of this research is to measure the changes in the physical and chemical characteristics, total polyphenols (TP) and antioxidant activity (AA) after applying hot air dehydration (DA) and lyophilization (LF) with two different cut types: rod-shaped (R) and sliced (S). It was found that dehydration treatments can enhance some characteristics in celery. When comparing the results, the treatment of (LF-S) presented the best characteristics with less water activity, 46 % of total dietary fiber constituted by 41 % of insoluble fiber and 5 % soluble fiber, 377.69 mg GAE/100g in total polyphenol content and an antioxidant activity of 82.17 μmol TE/100g. These results allow to conclude that celery is a raw material with functional attributes and that it can be industrialized with dehydration technologies, which will enable a long useful life for its bioactive compounds.  

scholarly journals THE INFLUENCE OF CLIMATIC CONDITIONS ON OENOLOGICAL PARAMETERS OF SOME WINE CULTIVARS FROM DIFFERENT ROMANIANVINEYEARD

2020 ◽  
Vol 1 (1) ◽  
pp. 103-110
Author(s):  
PetronelaAnca Onache ◽  
Dorin Ioan Sumedrea ◽  
Alina Florea ◽  
Andrei Tănase
Keyword(s):  
Antioxidant Activity ◽  
Statistical Analysis ◽  
Climatic Conditions ◽  
Pinot Noir ◽  
Chemical Parameters ◽  
Total Polyphenols ◽  
Sauvignon Blanc

A study concerning the influence of climatic conditions on the oenological parameters of wine cultivars was carried out using six wine cultivars under the climatic conditions of 2019. Wine samples were taken from Ştefăneşti–Argeş, Babadag and Drăgăşani viticultural centres. Determination of the oenological parameters has been made for the following wine cultivars: Riesling Italian, Fetească Regală, Sauvignon Blanc, Feteascǎ Neagră, Merlot and Pinot Noir. The chemical parameters were determined using a Mindray BS 200 oenological analyser and the statistical analysis of the results was carried out using the Duncan test. A correlation was made between the parameters of the six wine cultivars from the three viticultural centres, focusing on the correlations between the total polyphenols of wines and their antioxidant activity.

scholarly journals Chemical Composition and Concentration of Bioactive Compounds in Garlic Cultivated from Air Bulbils

Agriculture ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 40 ◽  
Author(s):  
Aneta Kopeć ◽  
Joanna Skoczylas ◽  
Elżbieta Jędrszczyk ◽  
Renata Francik ◽  
Beata Bystrowska ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Sinapinic Acid ◽  
Organosulfur Compound ◽  
Bioactive Compound ◽  
In Vivo Studies ◽  
Total Phenolic ◽  
Sulphur Compounds

This study was designed to determine the chemical composition, antioxidant activity, and selected bioactive compound content and occurrence in whole immature and mature garlic plants grown from air bulbils. Two winter garlic cultivars, Harnaś and Ornak, of Polish origin, were cultivated from air bulbils at the Experimental Station of the Agricultural University in Kraków, Poland. Harvest bunching of garlic of both cultivars was carried out in May and in June. Mature plants were harvested in July. In whole plant proximate analysis, the concentration of vitamin C, total polyphenols, antioxidant activity, carotenoids, chlorophyll a and b, as well as glutathione level were determined. P-coumaric acid was found in Harnaś and Ornak samples collected in May. Sinapinic acid was identified in Ornak samples collected in June and July. Identification of sulphur compounds depended on the term of harvesting. Significantly higher content of total phenolic compounds, antioxidant activity, as well as other bioactive compounds, was measured in the Harnaś and Ornak cultivars harvested in May. A significantly lower level of bioactive compounds was determined in mature plants harvested in July. The organosulfur compound profile and polyphenolic profile depended on the time of harvesting. Immature garlic cultivated from air bulbils is recognized as a potential source of bioactive compounds in human nutrition, however, more research, in particular in vivo studies, is required to confirm its functional properties.

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