scholarly journals Phenolic acids and antioxidant activity of wheat species: a review

2017 ◽  
Vol 63 (3) ◽  
pp. 92-101 ◽  
Author(s):  
Ľudmila Leváková ◽  
Magdaléna Lacko-Bartošová
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Health Benefits ◽  
Plant Secondary Metabolites ◽  
Whole Grain ◽  
Positive Effects ◽  
Lack Of Information ◽  
High Antioxidant Activity ◽  
Vegetables And Fruits

Abstract Wheat (genus Triticum) is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

scholarly journals Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 668
Author(s):  
Monika Przeor ◽  
Ewa Flaczyk ◽  
Dominik Kmiecik ◽  
Maciej S. Buchowski ◽  
Halina Staniek ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Radical Scavenging ◽  
Morus Alba ◽  
Scavenging Capacity ◽  
Fiber Fractions ◽  
High Antioxidant Activity ◽  
Traditional Processing

This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1–4 h at 32–35 °C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity.

scholarly journals Impact of Harvest Conditions and Host Tree Species on Chemical Composition and Antioxidant Activity of Extracts from Viscum album L.

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3741
Author(s):  
Wioleta Pietrzak ◽  
Renata Nowak
Keyword(s):  
Antioxidant Activity ◽  
Biological Activity ◽  
Chemical Composition ◽  
Tree Species ◽  
Plant Material ◽  
Plant Secondary Metabolites ◽  
Host Tree ◽  
Host Tree Species ◽  
High Antioxidant Activity ◽  
Mistletoe Extracts

The content of plant secondary metabolites is not stable, and factors such as the region/location effect and seasonal variations have an impact on their chemical composition, especially in parasitic plants. Research in this area is an important step in the development of quality parameter standards of medicinal plants and their finished products. The effects of the time and place of harvest and the host tree species on the chemical composition and antioxidant activity of mistletoe extracts were investigated. Statistical tools were used to evaluate the results of the spectrophotometric and LC-ESI-MS/MS studies of the phenolic composition and antioxidant activity. The investigations indicate that the qualitative and quantitative composition, influencing the biological activity of mistletoe extracts, largely depends on the origin of the plant. The mistletoe extracts exhibited a rich phenol profile and high antioxidant activity. The chemometric analysis indicated that mistletoe collected from conifers (Viscum abietis and Viscum austriacum) had the most advantageous chemical composition and antioxidant activity. Moreover, the chemical profile and biological activity of the plant material were closely related to the climatic conditions and location of the harvested plant. Higher levels of phenolic compounds and high antioxidant activity were found in extracts obtained from plant material collected in cold weather with the presence of snow and less sunshine (autumn–winter period).

scholarly journals The Profile and Content of Polyphenols and Carotenoids in Local and Commercial Sweet Cherry Fruits (Prunus avium L.) and Their Antioxidant Activity In Vitro

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 534 ◽  
Author(s):  
Dominika Średnicka-Tober ◽  
Alicja Ponder ◽  
Ewelina Hallmann ◽  
Agnieszka Głowacka ◽  
Elżbieta Rozpara
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Sweet Cherries ◽  
High Antioxidant Activity ◽  
Positive Correlations ◽  
Sweet Cherry Cultivars ◽  
Prunus Avium L

The aim of this study was to evaluate and compare the content of a number of bioactive compounds and antioxidant activity of fruits of selected local and commercial sweet cherry (Prunus avium L.) cultivars. The experiment showed that the selected cultivars of sweet cherries differ significantly in the content of polyphenolic compounds and carotenoids. The fruits of commercial sweet cherry cultivars were, on average, richer in polyphenols (the sum of phenolic compounds determined chromatographically), flavonoids, as well as anthocyanins and were characterized by higher antioxidant activity when compared to the local, traditional cultivars. In the group of the traditional sweet cherry cultivars, particular attention could be paid to Black Late cv., showing the highest antioxidant activity of fruits. In the group of commercial sweet cherry cultivars, Cordia and Sylvia fruits could be recognized as being rich in bioactive compounds with high antioxidant activity. Yellow skin cultivars were characterized by the highest concentrations of carotenoids. Strong positive correlations between the identified bioactive compounds and antioxidant activity of fruits were also found. Although different cultivars of sweet cherries show a high variability in phenolics and carotenoids profiles as well as in the antioxidant activity of fruits, they all should be, similarly to other types of cherries, recognized as a rich source of bioactive compounds with an antioxidant potential.

scholarly journals Design of Healthy Snack Based on Kiwifruit

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3309 ◽  
Author(s):  
Urszula Tylewicz ◽  
Malgorzata Nowacka ◽  
Katarzyna Rybak ◽  
Kinga Drozdzal ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Sugar Addition ◽  
High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

scholarly journals Review: Telaah Kandungan Senyawa Katekin dan Epigalokatekin Galat (EGCG) sebagai Antioksidan pada Berbagai Jenis Teh

2021 ◽  
Vol 8 (1) ◽  
pp. 31
Author(s):  
Zahra Hasna Fadhilah ◽  
Farid Perdana ◽  
Raden Aldizal Mahendra Rizkio Syamsudin
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Bitter Taste ◽  
Epigallocatechin Gallate ◽  
Black Tea ◽  
Major Determinant ◽  
Oolong Tea ◽  
Ic50 Value ◽  
High Antioxidant Activity

Katekin merupakan senyawa bioaktif dengan kerangka flavan-3-ol dan menjadi senyawa utama penentu mutu serta dapat memberikan rasa pahit yang khas pada teh. Senyawa turunan katekin yang memiliki aktivitas sebagai antioksidan paling kuat dan melimpah yaitu epigalokatekin galat. Tujuan dari review artikel ini yaitu untuk mengetahui kandungan senyawa katekin dan epigalokatekin galat sebagai antioksidan pada berbagai jenis teh berdasarkan nilai IC50.Metode penulisan review artikel ini dilakukan dengan mencari serta menganalisis studi pustaka dari beberapa jurnal yang berkaitan dengan aktivitas antioksidan pada berbagai jenis teh dengan penelusuran terhadap senyawa katekin, khususnya epigalokatekin galat. Hasil review menunjukkan bahwa aktivitas antioksidan pada pengolahan jenis teh seperti teh hijau, teh oolong, dan teh hitam memiliki perbedaan yang cukup signifikan yang dapat dilihat dari kandungan senyawa katekin dan EGCG dimana semakin besar kandungan senyawa tersebut, maka aktivitas antioksidannya semakin tinggi. Selain itu, tingginya aktivitas antioksidan dapat dilihat dari nilai IC50. Semakin rendah nilai IC50, maka aktifitas antioksidan akan semakin tinggi. Teh hijau terbukti memiliki aktivitas antioksidan yang paling tinggi diantara teh lainnya dengan kandungan katekin sebesar 10,04% dan epigalokatekin galat sebesar 3,28% serta nilai IC50 yang paling rendah yaitu 58,61 µg/mL. Kata Kunci: Katekin, Teh Hijau, Teh Oolong, Teh Hitam, Antioksidan Catechins are bioactive compounds with a flavan-3-ol structure and become a major determinant of quality compounds and can give a distinctive bitter taste of tea. Catechin derivative compounds that have the antioxidant activity as the strongest and abundant are epigallocatechin gallate. The purpose of this article review was to determine the content of catechins and epigallocatechin gallate compounds as an antioxidant in various types of tea based on the IC50 value. The method of writing of this article review was carried out by searching and analyzing literature studies from several journals related to antioxidant activity in various types of tea by tracing catechin compounds, especially the epigallocatechin gallate. The results of the review showed that the antioxidant activity in the processing of types of tea such as green tea, oolong tea, and black tea has significant differences which could be seen from the content of catechins and EGCG compounds where the greater the content of the compounds, the higher the antioxidant activity. Also, the high antioxidant activity can be seen from the IC50 value. The lower the IC50 value, the higher the antioxidant activity. Green tea shows to have the highest antioxidant activity among other teas with a catechin content of 10.04% and an epigallocatechin gallate of 3.28% and the lowest IC50 value of 58.61 µg/mL.

scholarly journals Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1615 ◽  
Author(s):  
Lavinia Florina Călinoiu ◽  
Dan Cristian Vodnar
Keyword(s):  
Phenolic Acids ◽  
Intervention Studies ◽  
New Technologies ◽  
Health Benefits ◽  
Whole Grains ◽  
Health Claims ◽  
World Health ◽  
Human Intervention ◽  
Whole Grain ◽  
Bioactive Components

Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world’s population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012–2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.

scholarly journals Solutions for whole grain food development

2020 ◽  
Vol 78 (Supplement_1) ◽  
pp. 61-68
Author(s):  
Bin Tan ◽  
Na-Na Wu ◽  
Xiao-Tong Zhai
Keyword(s):  
Bioactive Compounds ◽  
Value Chain ◽  
Health Benefits ◽  
Whole Grains ◽  
Whole Grain ◽  
Grain Foods

Abstract Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.

scholarly journals Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 351
Author(s):  
Georgiana Horincar ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Doina Georgeta Andronoiu ◽  
Gabriela Râpeanu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Solanum Melongena ◽  
Value Added ◽  
Biologically Active ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
A Value ◽  
High Antioxidant Activity ◽  
Weak Gel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.

scholarly journals Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1745
Author(s):  
Barbora Šimerdová ◽  
Michaela Bobríková ◽  
Ivona Lhotská ◽  
Jiří Kaplan ◽  
Alena Křenová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Health Benefits ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Similar Profile ◽  
Total Anthocyanin Content ◽  
Total Anthocyanins ◽  
High Antioxidant Activity ◽  
The Individual

Anthocyanins are the most important polyphenolic substances contained in blackcurrant fruits. They are responsible for the various health benefits caused, in particular, by their high antioxidant activity. Anthocyanins derived from anthocyanidins cyanidin and delphinidin are typical for blackcurrant fruits, especially their rutinoside and glucoside forms. These four anthocyanins usually represent about 97–98% of total anthocyanins in blackcurrant fruits. In this study, we developed and validated a new HPLC-DAD method for rapid anthocyanin separation and determination in fifteen perspective blackcurrant cultivars (‘Ruben’, ‘Ben Lomond’, ‘Ben Conan’, ‘Ceres’, ‘Moravia’, ‘Ometa’, ‘Lota’, ‘Fokus’, ‘Tenah’, ‘Sejanec’, ‘Consort’, ‘Triton’, ‘Ben Hope’, ‘Ben Gairn’, and one gooseberry hybrid ‘Josta’). Eight of them were monitored throughout the three-year experiment. The most represented anthocyanins in all monitored blackcurrant cultivars were delphinidin-3-rutinoside (36.7–63.6%), cyanidin-3-rutinoside (26.4–40.6%), delphinidin-3-glucoside (6.1–17.9%), and cyanidin-3-glucoside (1.3–9.9%). The individual anthocyanin proportion (%) in each cultivar was specific, and a similar profile was verified in a three-year period for eight available cultivars. Total anthocyanin content expressed as a sum of four major anthocyanins present in blackcurrants was compared with values expressed as the equivalent of cyanidin-3-glucoside, as many authors do. We revealed an underestimation of about 20% with the latter method. Cultivars with the highest average total anthocyanin content were ‘Ben Gairn’ (294.38 mg/100 g), ‘Ceres’ (281.31 mg/100 g), and ‘Ometa’ (269.09 mg/100 g).

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