scholarly journals Evaluation and modeling of the properties and antioxidant characteristics of a new potato variety (Primavera) during storage at 4 °C

2019 ◽  
Vol 72 (2) ◽  
pp. 8873-8881
Author(s):  
Manuela Gallón ◽  
Misael Cortés Rodríguez ◽  
Jose Miguel Cotes Torres
Keyword(s):  
Phenolic Compounds ◽  
Potato Variety ◽  
Polynomial Regression ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Medium Term ◽  
Antioxidant Characteristics ◽  
The Stability ◽  
Santa Elena ◽  
Gallic Acid Equivalent

Potatoes are one of the crops with the greatest influence worldwide, and Colombia is the most important exporter of “Criolla” or diploid potato. Universidad Nacional de Colombia has developed varieties of new diploid potatoes with high antioxidant properties and colored flesh: Primavera, Paola, Violeta, Milagros, and Paysandú. The aim of this research was to characterize and evaluate the stability of physicochemical properties of the raw potato cv Primavera during storage at 4 °C. It was used the potato variety Primavera grown in Santa Elena, Antioquia, during season mayo-august 2016. The evaluated properties were the antioxidant capacity (DPPH and ABTS), phenolic compounds (Folin-Ciocalteu method), moisture, texture in whole tuber and slices, and color in the pulp (CIELab). Samples were stored in bags at a constant temperature of 4 °C and were evaluated for 0, 7, 14, 21, and 30 d. Polynomial regression was performed for each variable vs time. In general, properties for potato variety Primavera did not show a defined trend; otherwise, they were fluctuating; this may be associated with various factors such as primary production and the interaction of physic-chemical phenomena of the matter with its environment. Potato presented an important content of antioxidant compounds compared with other varieties (ABTS: 2.89→2.94 mg Trolox g-1; DPPH: 2.33→1.48 mg Trolox g-1; phenolic compounds: 6.09→6.27 mg gallic acid equivalent g-1). The “criolla” potato cv Primavera has a lot of important antioxidant properties which could confer it an agro-industrial potential in a short and medium term.

scholarly journals Phytochemical Characterization, In Vitro Antioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Francisco Erik González-Jiménez ◽  
Juan Alfredo Salazar-Montoya ◽  
Graciano Calva-Calva ◽  
Emma Gloria Ramos-Ramírez
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Micellar Electrokinetic Chromatography ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Electrokinetic Chromatography ◽  
Polyphenol Profile ◽  
Gallic Acid Equivalent ◽  
Dry Fruit

Due to their antioxidant properties, polyphenolic compounds are considered beneficial for human health. In this work, we investigated the polyphenol profile and antioxidant activity of edible tejocote (Crataegus pubescens) fruit extracts by micellar electrokinetic chromatography (MEKC) and HPLC/UV. The major phenolic compounds in the pulp extracts were (+)-catechin (9.17 ± 0.20 mg/100 mg dry fruit), (−)-epicatechin (4.32 ± 0.11 mg/100 mg dry fruit), and chlorogenic acid (5.60 ± 0.24 mg/100 mg dry fruit). The total phenolic content was 168.6 ± 0.9 mg gallic acid equivalent/g dry fruit; the total proanthocyanidin content was 84.6 ± 1.4 mg cyanidin/100 g dry fruit; and the total flavonoid content was 55.89 ± 1.43 mg quercetin/g dry fruit. Interestingly, procyanidins (dimers, trimers, and tetramers of (−)-epicatechin and (+)-catechin) were detected in the extract. This is the first study reporting the presence of polymeric polyphenols in Crataegus pubescens fruit. Accordingly, these fruits demonstrate great potential as a natural source of antioxidant phenolic compounds and could therefore be used as a nutraceutical and functional food.

scholarly journals Phenolic Profile and Antioxidant Activity of Pulp and Peel from Peach and Nectarine Fruits

2016 ◽  
Vol 44 (1) ◽  
pp. 175-182 ◽  
Author(s):  
Branka T. STOJANOVIC ◽  
Snezana S. MITIC ◽  
Gordana S. STOJANOVIC ◽  
Milan N. MITIC ◽  
Danijela A. KOSTIC ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Prunus Persica ◽  
Biological Activities ◽  
Economic Value ◽  
Antioxidant Properties ◽  
Fruit Peel ◽  
Extraction Solvent ◽  
Phenolic Profiles ◽  
Antioxidant Characteristics

Peach (Prunus persica L.) is a fruit of high nutritional and economic value. Carbohydrates, dietary fibers, minerals and organic acids are among the major constituents of peach fruit, which contribute to the nutritional quality of both fresh fruits and juice. Polyphenolic compounds found in peach may play an important role in physiological functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. In this study antioxidant characteristics between peel and pulp of different peach cultivars (‘Radmilovčanka’, ‘June Gold’, ‘Blake’, ‘Hale’, ‘Vesna’, ‘Adria’) and one of nectarine (‘Fantasia’) were investigated. The peel and pulp extracts showed a huge amount of total phenolics (TP), total flavonoids (TF), total hydroxycinnamates (TH) and total flavonols (TFL), ranging from 42.7-211.4, 11.1-128.5 mg GAE/100 g fresh weight (f.w.) (TP), 21.9 -94.9, 5.0-58.9 mg CE/100 g f.w. (TF), 28.4-389.2, 8.5-165.8 mg kg-1 f.w. (TH) and 17.3-54 mg kg-1 f.w. (TFL). High contents of phenolic compounds were significantly correlated with high antioxidant capacities. Peach pulp and peel differ significantly in their phenolic profiles: the pulp contains mainly chlorogenic, neochlorogenic and p-coumaric acids, whereas the peel possesses chlorogenic, neochlorogenic and p-coumaric acids together with several flavonol glycosides in huge amounts. Our results indicate that cultivar and extraction solvent play important roles in phenolic compositions and antioxidant properties of peach and nectarine extracts, which was shown using statistical analysis (ANOVA). There are high correlations between extracted phenolic compounds and peach and nectarine cultivars, and used solvent and part of the fruit (peel and pulp).

Antioxidant Properties of Alpine Plant

2021 ◽  
Author(s):  
Vijay Laxmi Trivedi ◽  
Mohan Chandra Nautiyal
Keyword(s):  
Reactive Oxygen Species ◽  
Ascorbic Acid ◽  
Free Radicals ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Plant Cells ◽  
Alpine Plants ◽  
Land Plants ◽  
Antioxidant Compounds ◽  
Life Saving

Alpines are the exceptional regions of the world’s biomes. They have unique climatic and topographic conditions; they are the habitat of some of the highly specialized flora and fauna. The harsh environmental conditions and extreme fluctuations in them on a seasonal and diurnal basis created extremely stressful situations for the alpine plants. Such stress causes damage to biochemical structures and compounds of the plant cells leads to the production of free radicals, i.e. reactive oxygen species (ROS), which can further damage the plant cells or tissues. Alpine plants protect themselves from those ROS efficiently by their highly competent enzymatic and non-enzymatic antioxidant system. In general, this protection increases in alpine plants with altitudes; however, some exceptions are also reported. Antioxidant compounds viz. ascorbic acid, tocopherol, glutathione, carotenoids found in alpine flora in higher concentrations as compared to low land plants. Phenolic compounds protected the alpine plants from UV induced ROS by screening the UV radiations and blocking their entries in the cell’s mesophyll. This higher antioxidant potential of the alpine plants is highly beneficial for the human being as most alpine plants are the sources of some life-saving drugs.

scholarly journals A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds

2019 ◽  
Author(s):  
Hassan Hadi Mehdi AL Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Uttpal Anand ◽  
Naoufal Lakhssassi
Keyword(s):  
Ethyl Acetate ◽  
Bioactive Compounds ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Total Content ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Alkaline Conditions ◽  
The Stability ◽  
Neutral Conditions

The current study aims to study the optimal fermentation conditions for producing microbial bioactive compounds. The microwave parameters consist on 2450 MHz, and 500-watt for 20, 30, and 40 seconds. The solubility of solvents was tested for the extraction of antioxidant compounds from fermented rice (Koji) by A. flavus, Ethyl acetate was the best solvent used for extraction purposes. Antioxidant properties were differentiated by blocking the oxidation of the linoleic acid with an inhibition rate of 73.13% at a concentration of 200 mg/mL, in addition to increasing its effectiveness for free radical extraction and reduction strength by increasing concentrations gradually. The bond ability to irons was lower compared to the EDTA-2Na, in addition to the obtained total content corresponding to phenolic compounds in the ethyl acetate extract of fermented rice (Koji) by A. flavus was 232.11 mg, on the basis of galic acid/mg. The stability of the antioxidant compounds of the ethyl acetate extract of fermented rice (Koji) by A. flavus was also studied; showing stability under neutral conditions, as well as at high temperatures (185 °C during two hours). However, no stability was obtained under acidic and alkaline conditions.

scholarly journals Antioxidant properties of selected culinary spices

2016 ◽  
Vol 62 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Marta Słowianek ◽  
Joanna Leszczyńska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Food Preservatives ◽  
Phenolic Contents ◽  
Radical Scavenging Ability

SummaryIntroduction: Seasonings added to food enhance its flavor and texture. Some of them can also extend their shelf-lives thanks to the presence of antioxidant compounds. Objective: The aim of the study was to investigate twenty eight commercially available spices for the total phenolic contents and antioxidant activity. Methods: Total phenols were estimated according to the Folin-Ciocalteu method. Antioxidant activities of the extracts were determined with DPPH assay. Results: Our results showed that the most of analysed spices are rich in phenolic compounds and demonstrate good antioxidant activity. The total polyphenol content oscillated around 0.9-155.1 mg GAE/g with the lowest value for sesame and the highest for cinnamon. The DPPH radical scavenging ability expressed as % ranged from 4.1% for sesame to 94.9% for cloves. Moreover, a moderate correlation (r=0.63, p<0.05) was reported between antioxidant activity and total phenolics, revealing that phenolic compounds are the important antioxidant components in the examined spices. Conclusion: The study shows also that a lot of spices can serve as food preservatives and, at the same time, have a beneficial effect on human health.

Simulation of Phenolic Compounds Transformations and Interactions in an In Vitro Model of the Human Alimentary Tract

2009 ◽  
Vol 15 (3) ◽  
pp. 235-241 ◽  
Author(s):  
T. Tarko ◽  
A. Duda-Chodak ◽  
T. Tuszyński
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
In Vitro Model ◽  
Alimentary Tract ◽  
Antioxidant Properties ◽  
Human Organism ◽  
Antioxidant Compounds ◽  
Quercetin Glycosides ◽  
Vitro Model

Phenolic compounds play an important role in the defense system of the human organism against reactive oxygen species. They are present mainly in fruit and vegetables, but their bioavailability is the key factor determining their concentration in blood and tissues. The aim of this article was to study the transformations that apple polyphenols undergo during digestion. An in vitro model with dialysate membranes simulating the human alimentary tract was used for evaluating the composition and antioxidant properties of fresh apples and products of their digestion in dialysates. Epicatechin, chlorogenic acid, and procyanidins were the main antioxidant compounds in the whole fruits and flesh of the two varieties of apples analyzed. In the apple peel additionally quercetin glycosides were present. As a result of in vitro digestion both polyphenolic compounds concentration and the antioxidant activity of the dialysates increased as compared to the raw materials (from 35% to 95% and from 50% to 236%, respectively). In the simulated alimentary tract, it was proved that procyanidins disintegrate to (+)catechin, which is well absorbed from the small intestine, while chlorogenic acid and quercetin glycosides were characterized by a low bioavailability.

scholarly journals Phenolic profile of some fruit wines and their antioxidant properties

2016 ◽  
Vol 70 (6) ◽  
pp. 661-672 ◽  
Author(s):  
Uros Cakar ◽  
Aleksandar Petrovic ◽  
Marijana Zivkovic ◽  
Vlatka Vajs ◽  
Miodrag Milovanovic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Correlation Method ◽  
Antioxidant Compounds ◽  
Frap Assay ◽  
Phenolic Profile ◽  
Spectrophotometric Methods ◽  
Beneficial Effects

The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.

scholarly journals Antioxidant Properties and Industrial Uses of Edible Polyporales

2021 ◽  
Vol 7 (3) ◽  
pp. 196
Author(s):  
Karen P. Quintero-Cabello ◽  
Marco A. Lugo-Flores ◽  
Patricia Rivera-Palafox ◽  
Brenda A. Silva-Espinoza ◽  
Gustavo A. González-Aguilar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Rural Communities ◽  
Vitamin C ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Fungal Species ◽  
Antioxidant Compounds ◽  
Edible Fungi ◽  
Total Antioxidant ◽  
Pharmaceutical Industries

The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.

scholarly journals Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico

2021 ◽  
Vol 11 (13) ◽  
pp. 5965
Author(s):  
Christian A. Pensamiento-Niño ◽  
Rafael G. Campos-Montiel ◽  
Javier Añorve-Morga ◽  
Esther Ramírez-Moreno ◽  
Juan A. Ascacio-Valdés ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Food Industry ◽  
Protocatechuic Acid ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Functional Composition

Flowers have traditionally been used in the production of various dishes to improve the sensory aspects of food. In this study, the nutritional and functional composition of cactus flowers was evaluated for their possible use in the food industry. The objective of this research was also to identify the main secondary metabolites of flowers by HPLC/ESI/MS analyses. The findings indicated that the most abundant components of the flowers were carbohydrates, followed by ash and proteins. The highest antioxidant capacity, assessed by DPPH• and ABTS•+ assays, was observed in Echinocereus cinerascens, with values of 255.08 and 392.65 µM Trolox equivalents (TE)/g, respectively. These values were also correlated with a high content of phenolic compounds. Forty-four secondary metabolites were detected in total, of which the most predominant corresponded to compounds such as quercetin and isorhamnetin, as well as their derivatives, protocatechuic acid and apigenin. This study indicates that Cactaceae flowers could be a source of nutrients; in addition, the diversity of compounds and their good antioxidant properties suggest that they should be considered as new sources of natural antioxidant compounds in the elaboration of functional products.

scholarly journals Phenolic Profile and Antioxidant Activity of Ethanolic Extract of Larrea cuneifolia Cav. Leaves

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 37
Author(s):  
Maria Emilia Lorenzo ◽  
Patricia Elizabeth Gómez ◽  
Eugenia Sabatino ◽  
Adrián Federico Segovia ◽  
Lara Carolina Figueroa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Ethanolic Extract ◽  
Central Valley ◽  
Cell Types ◽  
Phenolic Profile ◽  
Antioxidant Characteristics ◽  
Derivatives Of

The genus of the Zygophyllaceae family includes evergreen shrub species. Background highlights the antioxidant and anti-tumor activity of Larrea divaricate and nordihydroguayaretic acid (NDGA) due to their potential as a dietary supplement and food preservative, but little is known about Larrea cuneifolia. The aim of this work was to determine the antioxidant characteristics of ethanolic extracts of L. cuneifolia leaves collected in the central valley of Catamarca (Argentina). Total polyphenols content (TP) was determined by Folin-Ciocâlteu and the phenolic profile by HPLC-PDA-QTOF. The antioxidant activity was measured by in vitro (FRAP, TEAC and DPPH) and cellular (HepG2 and Caco2 cells) assays. The phenolic compounds identified were mainly derivatives of NDGA and flavonols derivatives of quercetin, kaempferol, isorhamnetin and gossypetin. TP content and antioxidant activity exceeded the values reported for L. divaricata. With regard to cytotoxicity, an increase in this parameter could be observed with the increase in the concentration of polyphenols in both cell types. Furthermore, in cells exposed to H2O2, a significant decrease in reactive oxygen species (ROS) concentration was observed for HepG2 cells. This effect can be used to study compounds with bioactivity on tumor cells. L. cuneifolia is a species rich in phenolic compounds, with antioxidant properties, and is a potential source of bioactive compounds for the production of functional foods.

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