scholarly journals Total Polyphenols from Different Fresh and ProcessedFruits and Vegetables

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Anca Corina FARCAS ◽  
Maria TOFANA ◽  
Sonia SOCACI ◽  
Liana SALANTA ◽  
Delia MICHIU ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Calibration Curve ◽  
Oxidative Degradation ◽  
Sour Cherry ◽  
Total Polyphenols ◽  
Red Cabbage ◽  
Standard Calibration ◽  
Processing And Storage ◽  
And Storage

The purpose of this research was to evaluate the total polyphenols content of some fruits (sour cherry and plums) and vegetables (red cabbage and red beetroot), usually consumed in Romania, fresh or processed, using Folin Ciocalteu method. Absorbance was measured at 725 nm using UVVisible Spectrometer and phenolic compounds were quantified based on standard calibration curve prepared from pure phenolic standard (gallic acid).  After processing and storage stages, the content of polyphenols decreased significantly in all four samples taken into study. The biggest losses of polyphenols by oxidative degradation occurs for canned red cabbage (from 448.5±4.56 to 151.5±9.13 mg GAE/100g) followed closely by plum compote (from 503.4±3.04 to 266.7±6.08 mg GAE/100g).

scholarly journals Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.).

2019 ◽  
Vol 43 ◽  
Author(s):  
Bruno Martins Dala-Paula ◽  
Taís Pereira dos Santos ◽  
Laura de Souza Araújo ◽  
Renata Rosane Andrade Bastos ◽  
Juliana de Oliveira Moraes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Titratable Acidity ◽  
Antioxidant Potential ◽  
Total Flavonoids ◽  
Tropical Fruit ◽  
Lack Of Information ◽  
Domestic Processing ◽  
Processing And Storage ◽  
And Storage ◽  
Seed Extracts

ABSTRACT Acerola is a tropical fruit that stands out for its high content of ascorbic acid and phenolic compounds. However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola. The objective of this work was to evaluate the effect of different liquefying times (10, 30 and 50 s) and cold storage at 4 °C for 0, 24, 48 and 72 h in domestic acerola juice. In relation to such, physicochemical determinations were performed, including pH, total titratable acidity, antioxidant potential, contents of phenolic compounds and total flavonoids in juices produced from the whole fruit, the pulp and acerola seed extracts. Whole fruit juice, liquefied for 10 s, had the highest pH and lowest acidity averages (P≤0.05). The contents of phenolic and flavonoid compounds ranged from 26.06±1.18 to 168.34±24.63 mg of gallic acid equivalents (GAE)/100 mL and 11.17±0.96 to 49.45±1.43 mg of catechin equivalents (CE)/100 mL, respectively. Total phenolics were higher in whole acerola juices and total flavonoids in seed extracts, both when liquefied for 50 s. The antioxidant potential ranged from 0.12±0.01 to 4.26±0.78 mmol of Trolox equivalents (TE)/100 mL, and was also higher in whole acerola juice, liquefied for 50 s (P≤0.05). The results showed that acerola pulp has higher phenolic content and antioxidant potential, while seeds have more flavonoids. The liquefying time of the whole fruit for 50 s and consumption during the first 24 h, were the best conditions tested in this study, for obtaining a juice with a high content of phenolic and antioxidant activity.

scholarly journals Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 728
Author(s):  
Jelena Jeremic ◽  
Arianna Ricci ◽  
Gabriele Tacconi ◽  
Christine Lagarde-Pascal ◽  
Giuseppina Paola Parpinello ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Linear Sweep Voltammetry ◽  
Color Stability ◽  
Total Phenolic ◽  
Redox Behavior ◽  
Linear Sweep ◽  
Processing Step ◽  
Early Processing ◽  
Processing And Storage ◽  
And Storage

An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation (R2 = 0.72) between the total phenolic compounds (PhenOx) and the easily oxidizable compounds (EasyOx), the latter representing approx. 30% on average of the total phenolics. Furthermore, the maceration of red grapes was concluded after 29 days based on information driven by the phenolics pattern. As expected, during alcoholic fermentation, white wines showed a lower content of phenolic compounds than those found in red wines, with an average ratio PhenOx/EasyOx of about 4.7, 5.0 and 3.6 for Chardonnay, Pinot gris and Vermentino, respectively. The portable tool with miniaturized disposable electrodes showed interesting analytical features that can be exploited for on-site and real-time quality control for monitoring change in phenolic composition during wine processing and storage, and for tailoring winemaking practices to enhance the color stability of products.

scholarly journals Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1457
Author(s):  
Shin-Joung Rho ◽  
Saehun Mun ◽  
Jiwoon Park ◽  
Yong-Ro Kim
Keyword(s):  
Phenolic Compounds ◽  
Fruits And Vegetables ◽  
Radical Scavenging ◽  
Reduction Rate ◽  
Color Difference ◽  
Degree Of Polymerization ◽  
Natural Material ◽  
Food Applications ◽  
Processing And Storage ◽  
And Storage

The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present study was to investigate the feasibility of cycloamylose (CA) complexation as a way to improve stability of PCs against oxidation and browning enzymes. The complex was prepared by reacting enzymatically produced CA with a degree of polymerization of 23–45 with PCs in aqueous solution. No significant differences were observed between the PCs and their CA complexes in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging experiments. However, the reduction rate of their antioxidant activity was clearly reduced in the presence of CA for as long as 4 weeks. At the studied concentrations, the activity of polyphenol oxidase on all of the tested PC species was inhibited in the presence of CA, although this effect was less evident as the substrate concentration increased. The higher the CA concentration added to apple juice, the lower the variation in the total color difference (ΔE*) during storage, confirming that CA could be used as an effective natural anti-browning agent. Our study is the first to study the potential of CA as a natural material for browning control. The results obtained will provide useful information for active food applications requiring oxidative stability in fruit products.

scholarly journals Phytochemical and Toxicity Analysis of Leucas zeylanica crude extracts

2021 ◽  
Vol 1 (2) ◽  
pp. 1-8
Author(s):  
Faizuan Abdullah ◽  
Noor Aida FaziraMohd Salleh ◽  
Muhammad Luqman Selahuddeen
Keyword(s):  
Mass Spectrometry ◽  
Gallic Acid ◽  
Calibration Curve ◽  
Methanolic Extract ◽  
Skin Irritation ◽  
Colorimetric Method ◽  
Screening Tests ◽  
Total Phenolic ◽  
Fragment Spectrum ◽  
Standard Calibration

Leucas zeylanica (L.) R. Br. (L. zeylanica) originated from Lamiaceae family which is also known as “Pokok ketumbit” by local Malaysian is famous for therapeutic treatment uses especially in India and Sri Lanka. Throughout this study, four different solvents which were n-hexane, chloroform, methanol, and distilled water used in the extraction method using cold maceration technique. Optimization was done and methanol became the best solvent that produced highest percentage yield compared to the other solvents and also been chose to carry out a few other analysis. The extracts were subjected to qualitative and quantitative analyses to determine the phytochemical constituents present in aerial parts of L. zeylanica. The Fourier Transform Infrared spectroscopy – Attenuated Total Reflection (FTIR-ATR) results showed few significance peaks according to extracted solvents. Qualitative analysis on the methanolic extract showed that L. zeylanica contains phenol, flavonoid and tannin through phytochemical screening tests using colorimetric method. The Gas Chromatography – Mass Spectrometry (GC-MS) results demonstrated few fatty acids been extracted in both n-hexane and chloroform extracts with high peak area, while Liquid Chromatography Tandem with Mass Spectrometry (LC-MS-MS) results identified that chloroform extract showed fragment spectrum of tricin [M+H]+ ion at m/z 328.1 with retention time of 19.49 min, while methanol extract had two fragment spectrum of tricin and apigenin at m/z 282.3 and 270.4 in positive ion mode at 19.53 min and 16.70 min respectively. Quantitative analysis on methanolic extract was done via Ultra Violet-visible spectrophotometric assay for estimation of total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC). TPC showed a gallic acid standard calibration curve, y = 0.0063x + 0.02 and estimated amount was 151.54 ± 0.04 mg of gallic acid equivalent/ 1 g of extract, meanwhile TFC displayed a quercetin standard calibration curve of y = 0.0050x + 0.037 and estimated amount of flavonoids was 71.76 ± 0.2 mg of quercetin equivalent/ 1 g of extract. Additionally, The toxicity test for the L. zeylanica extract showing that this compound is safe and non-toxic in term of skin irritation, cytotoxicity and also genotoxicity.

scholarly journals Characterization of Bioactive Compounds, Antioxidant Properties and Antimicrobial Activity of Red And White Cabbage Leaves Extracts

2018 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Linoleic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Polyphenols ◽  
Red Cabbage ◽  
White Cabbage ◽  
Β Carotene

Cabbage is known as a rich source of bioactive compounds including carotenoids and phenolic compounds which may have antibacterial and antioxidant properties. This investigation was undertaken to estimate the effect of using different organic solvents on the total polyphenols content, antibacterial and antioxidant capacities of red and white cabbage. Phenolic compounds analysis was performed by Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC) and antioxidant activities of cabbage were evaluated using DPPH radical scavenging and β-carotene-linoleic acid bleaching.Methanol has the highest extraction yields of 23.83 and 22.05 %. Alcoholic extracts from red cabbage exhibit the highest content of total polyphenols (205.66-190.77 mg GAE/ 100g DW) and flavonoids (137.26-123.6 mg CE/100g DW) meanwhile; white cabbage had the highest content of β-carotene and chlorophyll. Red cabbage exhibited the highest DPPH scavenging value (IC50= 257, 80 μg/ml) and the highest β-carotene-linoleic acid bleaching (73.85%). Significant correlations were found between antioxidant activity of extracts from cabbage samples and the contents of polyphenols and flavonoids. The studied extracts didn’t show an antibacterial activity against tested germs.

scholarly journals Variation of Some Antioxidants Content in Rosa Canina L. Fruit During Storage

2018 ◽  
Vol 1 (1) ◽  
pp. 523-528
Author(s):  
Evelina Gherghina ◽  
Daniela Balan ◽  
Gabriela Luta ◽  
Florentina Israel-Roming
Keyword(s):  
Ascorbic Acid ◽  
Urinary Tract ◽  
Viral Infections ◽  
Natural Antioxidants ◽  
Total Polyphenols ◽  
Rosa Canina ◽  
Storage Methods ◽  
Processing And Storage ◽  
And Storage

Abstract Rosa canina L. fruit have been used internally as tea for treatment of viral infections and disorders of the kidneys and urinary tract. Also, it was reported that the R. canina fruit, with its high ascorbic acid, phenolics and flavonoids contents, have antioxidant, antimutagenic and anticarcinogenic effects. Antioxidants neutralize free radicals, which cause oxidative damage to lipids, proteins, and nucleic acids and thus protect the organism. Research studies conducted on this topic have shown that natural antioxidants are involved in protection against many diseases: cancer, cardiovascular diseases and osteoporosis. Different processing and storage methods of the fruit could affect the bioactive nutrients while preserving the antioxidant capacity of them is very important. The aim of this study was to evaluate the effect of storage in a dry or frozen state on the antioxidants content of R. canina fruit. The evaluation involved determination of carotenes, ascorbic acid and total polyphenols using spectrophotometrically methods. Analysis performed on the R. canina fruit showed significant changes in the antioxidants content in fresh, dried and frozen fruit during storage.

scholarly journals The Elucidation of Total Polyphenols, Individual Phenolic Compounds, Antioxidant Activity of Three Underutilized Fruit Species—Black Crowberry, Honeyberry, European Cranberry with Their Accumulation

Agronomy ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 73
Author(s):  
Tünde Juríková ◽  
Jiří Mlček ◽  
Štefan Balla ◽  
Monika Ondrášová ◽  
Libor Dokoupil ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Cinnamic Acid ◽  
High Performance ◽  
Radical Scavenging ◽  
Fresh Weight ◽  
Total Polyphenols ◽  
Valuable Source ◽  
Fruit Species

Total polyphenols content (TPC), antioxidant activity (AA) and polyphenolic spectrum assay of three underutilized fruit species—black crowberry (Empetrum nigrum), honeyberry (Lonicera kamtschatica) and European cranberry (Vaccinium oxycoccos) is the aim of the present work. TPC and AA assay was performed by spectrophotometry and “individual phenolic compounds” were established by high-performance liquid chromatography. The results showed that TPC ranged from 1.61 ± 0.16 (European cranberry) up to 5.65 ± 0.01 (Black cowberry) gallic acid mg/g fresh weight. The highest value of DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay was determined in black crowberry fruit (7.43 ± 0.34 mmol TROLOX/g fresh weight of fruit). In all samples, the most prevalent phenolic acid was ferulic acid with the highest content in the samples of black crowberry (77.73 ± 3.99 µg/g FW of fruit), black crowberry and honeyberry were present by the highest level of gallic acid (21.82 ± 1.53; 15.07 ± 2.45 µg/g FW of fruit). Honeyberry represented a valuable source of quercetin (12.18 ± 7.88 µg/g FW of fruit), whereas European cranberry and honeyberry are a source of rutin (28.48 ± 0.83 and 27.99 ± 1.78 µg/g FW of fruit, respectively). The results of statistical analyses proved significant differences between cowberry and European cranberry in TPC content and in AA among assayed species. In the same way, statistically significant differences were confirmed in phenolic acids among the assayed species except for European cranberry-honeyberry (in trans p-coumaric, protocatequic and cinnamic acid) and honeyberry-cowberry (in cinnamic acid content). The catechin content is significantly influenced by species (p ≤ 0.05), on the other hand the species has no influence on the resveratrol content (p > 0.05). Each of the studied species can be considered as valuable source of total polyphenols and individual phenolic compounds. Polyphenolic compounds were most frequently accumulated in the vacuole as well as in the outer layers of pericarp.

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