Phenolic Compound Profiles and their Corresponding Antioxidant Capacity of Purple Pitaya (Hylocereus sp.) Genotypes

Folin-Ciocalteu and TEAC (Trolox equivalent antioxidant capacity) assay together with the spectrophotometric determination of betalains were applied to investigate the correlation between phenolics and their contribution to the antioxidant capacity of five different Costa Rican genotypes of purple pitaya (Hylocereus sp.) and of H. polyrhizus fruits. Maximum antioxidant capacity, total phenolic and betalain contents were observed in the genotype ‘Lisa’. While non-betalainic phenolic compounds contributed only to a minor extent, betalains were responsible for the major antioxidant capacity of purple pitaya juices evaluated. The phenolic pattern of each genotype was also thoroughly investigated using liquid chromatography coupled to positive electrospray ionization (ESI) tandem mass spectrometry. In addition to the well known betalains previously reported in Hylocereus fruits, several biosynthetic precursors were detected. Notably, decarboxylated and dehydrogenated betalains were identified as genuine compounds of the juices. Some of these compounds were previously described as artifacts upon heat exposure. Moreover, gallic acid was identified for the first time in pitaya fruits. While the phenolic profiles generally differed between genotypes, phenolic compound composition of ‘Rosa’ resembled that of H. polyrhizus with respect to total contents of betacyanins, betalainic precursors, phyllocactin and cyclo-Dopa malonyl-glucosides.

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Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Antioxidants ◽

10.3390/antiox8070215 ◽

2019 ◽

Vol 8 (7) ◽

pp. 215 ◽

Cited By ~ 18

Author(s):

Cai-Ning Zhao ◽

Guo-Yi Tang ◽

Shi-Yu Cao ◽

Xiao-Yu Xu ◽

Ren-You Gan ◽

...

Keyword(s):

Antioxidant Activities ◽

Dry Weight ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Phenolic Contents ◽

Tea Infusions ◽

Phenolic Profiles ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

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Potential of Baccharis alnifolia Meyen & Walpan (Chilka) from northern Chile used as a medicinal infusion

Ciência Rural ◽

10.1590/0103-8478cr20190428 ◽

2019 ◽

Vol 49 (10) ◽

Cited By ~ 2

Author(s):

Emilio Soto ◽

Luis Bustos ◽

Mario Juan Simirgiotis ◽

Claudio Parra

Keyword(s):

Antioxidant Capacity ◽

Ethanolic Extract ◽

Ethanol Extract ◽

Dry Weight ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power ◽

Chilean Altiplano ◽

First Time

ABSTRACT: Baccharis alnifolia Meyen & Walp. is a native and medicinal, Chilean Altiplano herb that is used as a poultice and also consumed as an infusion to relieve inflammation. This study evaluated the antioxidant and cytotoxic effect of the ethanolic extract of B. alnifolia and their infusion. It was reported that the ethanol extract contains 4.42 mg GAE/g of dry weight and the infusion contains 35.86 mg GAE/L of total polyphenols. Also, it determined the antioxidant capacity using Ferric reducing antioxidant power (FRAP), Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) assay. Moreover, seven metabolites including between phenolic acids and flavonoids were identified for the first time in both extracts of the medicinal plant Baccharis alnifolia. The UHPLC-DAD chromatograms revealed the majority presence of ferulic acid and luteolin, both could be responsible for the antioxidant and cytotoxic activity. Furthermore, we realized a preliminary screening of cytotoxicity in different tumor cell lines, finding that these extracts have cytotoxic potential on kidney cells.

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Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

Molecules ◽

10.3390/molecules23123278 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3278 ◽

Cited By ~ 10

Author(s):

Andrea Nemes ◽

Erzsébet Szőllősi ◽

László Stündl ◽

Attila Biró ◽

Judit Homoki ◽

...

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Sour Cherry ◽

Fresh Fruit ◽

Water Soluble ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Trolox Equivalent

Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100–300 mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid derivatives also can be isolated by aqueous alcoholic extraction. We have developed a new process for extracting non-extractable procyanidines bound to the membrane, proteins, and fibers. These compounds were seperated with UHPLC-MS methods, and the structure of individual components were identified on the basis of their mass fragmentation spectra. The antioxidant capacity of soluble and non-soluble antioxidants were measured with ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), trolox equivalent antioxidant capacity (TEAC) assays, and compared to the new measurement methods of water-soluble antioxidant capacity (ACW), lipid-soluble antioxidant capacity (ACL). Furthermore, total phenolic content (TPC) and total procyanidin content (PAC) were determinated. As a result of our investigation, we found that the solvent combination, where in the first step is water–ethanol (1:1), then 100% ethanol were suitable for the extraction of the extractable antioxidants. However, the chemiluminescence method that is based on the elimination of the superoxide radical is more accurate than other colorimetric methods which measure antioxidant capacity.

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Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

International Journal of Food Science ◽

10.1155/2020/4350461 ◽

2020 ◽

Vol 2020 ◽

pp. 1-12

Author(s):

Maja Jeż ◽

Wioletta Błaszczak ◽

Kamila Penkacik ◽

Ryszard Amarowicz

Keyword(s):

Hydrostatic Pressure ◽

Antioxidant Capacity ◽

High Hydrostatic Pressure ◽

Storage Period ◽

Quality Parameters ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Microbial Count ◽

Antioxidant Power ◽

Trolox Equivalent

The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investigated. The total polyphenols content (TPC), total phenolic index (TPI), Trolox equivalent antioxidant capacity (ABTS) and ferric reducing antioxidant power (FRAP) were analysed in the fresh and processed juices stored for 0, 7 and 14 days. What is more, colour parameters (L∗,a∗,b∗,∆E), the activity of polyphenol oxidase (PPO) and peroxidase (POD) and microbial stability were also analyzed following the juices storage. Among all the tested samples, the juice exposed to 600 MPa for 15 min showed superior quality. Samples treated with 600 MPa for 15 min and stored for 0, 7 and 14 days had high TPC, TPI, ABTS, FRAP and a∗ values. As demonstrated, these tested samples at the end of the storage period retained 90% and 95% of their polyphenol content and antioxidant capacity, respectively. As in the case of pasteurization, juice processing at 600 MPa for 15 min clearly reduced the activity of food-spoiling enzymes (PPO, POD) as well as the microbial count. The obtained results showed that TPC was significantly and positively correlated with TPI, ABTS and FRAP parameters.

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Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas

Antioxidants ◽

10.3390/antiox8060180 ◽

2019 ◽

Vol 8 (6) ◽

pp. 180 ◽

Cited By ~ 14

Author(s):

Guo-Yi Tang ◽

Cai-Ning Zhao ◽

Xiao-Yu Xu ◽

Ren-You Gan ◽

Shi-Yu Cao ◽

...

Keyword(s):

Antioxidant Capacity ◽

High Performance ◽

Food Additives ◽

Water Soluble ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Antioxidant Power ◽

Phenolic Contents ◽

Trolox Equivalent

Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, white, and yellow teas, were systematically evaluated, applying ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays. In addition, total phenolic contents of teas were determined by Folin–Ciocalteu method, and the contents of 18 main phytochemical compounds in teas were measured by high-performance liquid chromatography (HPLC). The results found that several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them. Thus, these teas could be good natural sources of dietary antioxidants, and their extracts might be developed as food additives, nutraceuticals, cosmetics, and pharmaceuticals.

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Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation

Microorganisms ◽

10.3390/microorganisms9091946 ◽

2021 ◽

Vol 9 (9) ◽

pp. 1946

Author(s):

Maja Chochevska ◽

Elizabeta Jančovska Seniceva ◽

Sanja Kostadinović Veličkovska ◽

Galaba Naumova-Leţia ◽

Valentin Mirčeski ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Physicochemical Characterization ◽

Acetic Acid Bacteria ◽

Electrochemical Determination ◽

Raw Material ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Spontaneous Fermentation ◽

Trolox Equivalent

In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction with 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS•+) using cyclic voltammetry. The antioxidant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar production steps throughout a double spontaneous fermentation process, i.e., without any addition of yeasts or acetic acid bacteria. Their antioxidant capacity was compared with seven fruit commercial vinegars (ComV). Furthermore, the antioxidant capacity was independently measured with the TEAC (Trolox equivalent antioxidant capacity) assay, aiming at correlating with the electrochemical experimental data. Obtained results from both methods, the electrochemical and TEAC assays, interestingly indicated that all HMV have at least 10 times higher antioxidant activity than ComV. Furthermore, the large range of values for antioxidant capacity in samples of commercial vinegars from apples attested the importance of the raw material quality and technological procedures. The positive correlation between total phenolic content and antioxidant capacity measured by the two type of assays indicated that rose hip homemade vinegar (HMV5) has the highest antioxidant capacity. In contrast, the lowest levels of phenolic compounds and antioxidant capacity were found in apple and persimmon homemade vinegars (HMV1 and HMV6, respectively) which indicated that the type of fruit is crucial towards the production of high-quality vinegars. In this way, the use of traditional processes for the production of fruit vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health-promoting antioxidant capacities.

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Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity

Journal of the Serbian Chemical Society ◽

10.2298/jsc190404139g ◽

2020 ◽

Vol 85 (4) ◽

pp. 517-529

Author(s):

Stanislava Gorjanovic ◽

Ferenc Pastor ◽

Sofia Loupassaki ◽

Mile Veljovic ◽

Predrag Vukosavljevic ◽

...

Keyword(s):

Antioxidant Capacity ◽

Integrated Approach ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Equal Weight ◽

Antioxidant Power ◽

15Th Century ◽

Traditional Procedure ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power

Serbian aromatized wine ?Bermet? from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2?-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1- picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin?Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.

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Antioxidant capacity of Lathyrus sativus seeds

Journal of Food Bioactives ◽

10.31665/jfb.2020.11242 ◽

2020 ◽

Vol 11 ◽

Author(s):

Wojciech Rybiński ◽

Magdalena Karamać ◽

Michał Janiak ◽

Andreas Börner ◽

Natalia Płatosz ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Total Phenolics ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Grass Pea ◽

Phenolic Contents ◽

Trolox Equivalent ◽

Pea Seeds

Grass pea seeds of 30 varieties from Poland, Slovakia, Czech, Russia, Ukraine, Hungary, Bulgaria, India, Iran, Tunisia, Ethiopia, Canada, and Chile were investigated. Phenolic compounds were extracted from seeds into 80% (v/v) methanol. The total phenolics compounds content of the extracts was determined using Folin-Ciocalteu’s phenol reagent. The antioxidant activity was determined using ABTS and FRAP assays. Total phenolic contents ranged from 2.74 to 10.7 mg/g extract and from 35.9 to 144.7 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.014–0.060 mmol Trolox/g extract and 0.188–0.866 mmol Trolox/100 g seeds, and FRAP values of 0.188–0.866 mmol Fe2+/g extract and 0.541–1.398 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.854) and FRAP (r = 0.958) assays. A similar correlation existed between the results of both assays (r = 0.890). Phenolic acids were the dominant phenolic compounds of two cultivars of grass pea. Syringic and sinapic acids had the highest amounts while ferulic, p-hydroxybenzoic, protocatechuic, and p-coumaric acids were present in much lower quantitie. Phenolic acids were present in the form of free compounds, esters, and glycosides.

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A Simple Minimized System Based on Moving Drops for Antioxidant Analysis Using a Smartphone

Molecules ◽

10.3390/molecules26195744 ◽

2021 ◽

Vol 26 (19) ◽

pp. 5744

Author(s):

Sutasinee Apichai ◽

Kajorngai Thajee ◽

Thanawat Pattananandecha ◽

Chalermpong Saenjum ◽

Kate Grudpan

Keyword(s):

Antioxidant Capacity ◽

Color Change ◽

Positive Control ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Colorimetric Determination ◽

Scavenging Activity ◽

Detection Zone ◽

Significant Difference ◽

Trolox Equivalent

In this paper, a novel antioxidant analysis is proposed using a simple minimized device based on moving drops as solution handling and a smartphone as a detector. This approach is based on the colorimetric determination of the scavenging activity against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), expressed as the half-maximal inhibitory concentration (IC50), vitamin C equivalent antioxidant capacity (VCEAC), and Trolox equivalent antioxidant capacity (TEAC). A small drop of the positive control or the samples moves by eluting an ethanol drop down by the force of gravity to react with a DPPH• drop in the detection zone. The color change of DPPH• is monitored by a smartphone camera, and the color signals are processed using Adobe Photoshop software. The magenta-to-yellow ratio was successfully applied to evaluate the percentage of DPPH• inhibition with no significant difference compared with the reference spectrophotometric method at a confidence level of 95%. The total phenolic content (TPC) was measured using the Folin–Ciocalteu assay. An application to Miang (fermented tea leaf extract) showed the consonant relationship between the scavenging activity of DPPH• and TPC.

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Evaluation of total phenolic content, antioxidant activity, germination power, and yield of pigeon pea (Cajanus cajan) sprouts elicited using various Naalginate levels with different elicitation duration

Food Research ◽

10.26656/fr.2017.5(s2).005 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 91-97

Author(s):

S. Ariviani ◽

K.C. Hapsari ◽

G. Fauza ◽

D. Ishartani ◽

W. Atmaka ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Cajanus Cajan ◽

Phenolic Content ◽

Pigeon Pea ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Trolox Equivalent

This study was aimed to investigate the total phenolic content and antioxidant activity of elicited pigeon pea (Cajanus cajan) sprouts prepared using various Na-alginate concentrations at different elicitation durations. The germination power and yield of the sprouts were also examined. Elicitation proved capable to improve the antioxidant capacity of legumes sprouts but the yield and germination rates were decreased due to the elicitation stress. In this study, elicitation conducted by immersing pigeon pea seeds in Na -alginate solutions (250, 300, and 350 ppm) for various duration (16, 20, and 24 hrs). The seeds were then germinated for 48 hrs to produce Na-alginate elicited pigeon pea sprouts. The results showed that the total phenolic content (TPC) and antioxidant activity (Trolox equivalent antioxidant capacity, TEAC, and Ferric reducing antioxidant power, FRAP) of elicited pigeon pea sprouts were significantly increased along with the increasing elicitation duration in all Na-alginate levels. The higher Na-alginate levels produce a higher level of TPC, TEAC, and FRAP values. On the other hand, germination power and the yield of the sprouts were significantly decreased along with increasing Na-alginate levels and elicitation duration. Elicitation using 350 ppm Na-alginate with an elicitation duration of 24 hrs produces elicited pigeon pea sprouts with the highest TPC and antioxidant activity, but lowest germination power and yield. These results have an important consequence in developing an elicitation technique to improve the antioxidant capacity of leguminous.

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