scholarly journals Characterization of Trametes versicolor: Medicinal Mushroom with Important Health Benefits

2018 ◽  
Vol 46 (2) ◽  
pp. 343-349 ◽  
Author(s):  
Raluca M. POP ◽  
Ion Cosmin PUIA ◽  
Aida PUIA ◽  
Veronica S. CHEDEA ◽  
Nicolae LEOPOLD ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Genetic Background ◽  
Health Benefits ◽  
Water Extract ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Potential Health ◽  
Vis Spectroscopy ◽  
Total Flavonoids Content

Trametes species represents a rich source of nutritive compounds with important pharmacological properties like antioxidant, antiinflammatory and anti-cancer properties. However, factors like genetic background, harvesting period, geographic location, climatic conditions and others are influencing the biosynthesis of bioactive compounds, their fingerprint and their concentration. The aim of this study was to determine the antioxidant capacity, total phenolic compounds and total flavonoids content of two mushroom species, namely Tramestes versicolor (TV) and Trametes gibbosa (TG), mushrooms with potential health benefits, harvested from north-west part of Romania. In order to determine the phenolic compounds profile, water, methanol, and acetone mushroom extracts were analyzed using UV-Vis spectroscopy, FTIR spectroscopy and LC-MS analysis. In total 28 compounds were tentatively identified as phenolic acids (11 compounds), flavonols (6 compounds), flavones (6 compounds), coumarins (2 compounds), flavanols, isoflavonoids and biflavonoids (1 compound). The highest antioxidant activity was determined for the methanolic extract while the highest total polyphenols content and total flavonoids content were determined for the water extract. The results obtained suggested that Trametes species can be considered important sources of bioactive compounds, their phenolics composition and content being influenced by a series of factors like geographic area origin and genetic background.

scholarly journals Flavonoids and Other Phenolic Compounds in Needles of Pinus peuce and Other Pine Species from the Macedonian Flora

2015 ◽  
Vol 10 (6) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Marija Karapandzova ◽  
Gjose Stefkov ◽  
Ivana Cvetkovikj ◽  
Jasmina Petreska Stanoeva ◽  
Marina Stefova ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Free Form ◽  
Flavonoid Glycosides ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Coumaric Acid ◽  
Phenolic Components ◽  
Total Flavonoids Content ◽  
Pinus Peuce ◽  
Pine Species

Flavonoids and other phenolic compounds in young needles of four pine species, Pinus peuce, P. nigra, P. mugo and P. sylvestris from the Macedonian flora were investigated. The amount of total phenols and total flavonoids were determined using Folin-Ciocalteau and aluminum chloride assay, respectively. The obtained results revealed that the total phenolic content (TPC) and total flavonoids content (TFC) varied among different pine species ranging from 9.8 to 14.0 mg GAE/g and from 3.3 to 7.2 mg CE/g of dried plant material, respectively. Qualitative analysis of flavonoids and other phenolic components was made by a LC-DAD/ESI-MSn optimized chromatographic method. A total of 17 phenolic components were identified and classified as: acids (2), procyanidins (2) and flavonoid glycosides (13). The most prevalent components were flavonoid glycosides, especially flavonols and methylated flavonols (9). Additionally, 3 components were found as acylated flavonol glycosides with ferulic and p-coumaric acid. The last one was found not only in esterified form but also in the free form. Only one flavone-apigenin glycoside was detected. Procyanidins were identified as catechin derivatives, both dimers and trimers.

scholarly journals Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

2018 ◽  
Vol 46 (1) ◽  
pp. 134-137 ◽  
Author(s):  
Sina COSMULESCU ◽  
Ion TRANDAFIR ◽  
Violeta NOUR ◽  
Gheorghe ACHIM ◽  
Mihai BOTU ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Ripening Stage ◽  
Total Flavonoids Content ◽  
Ziziphus Jujuba

Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100 g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human’s healthy eating.

scholarly journals Bioactive components of two species of locally grown nuts: Their potential health benefits and implications for healthy living

2021 ◽  
Vol 4 (12) ◽  
pp. 301
Author(s):  
Ayomadewa Mercy Olatunya
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Research Work ◽  
Health Benefits ◽  
The Body ◽  
Bioactive Components ◽  
Potential Health ◽  
High Burden ◽  
Cashew Nut ◽  
Locally Grown

Background: Bioactive compounds are naturally occurring compounds in plants and animal products. They are known to have a variety of physiological functions in the body system such as: promoting general body development and prevention of the occurrence of some deadly diseases. The high burden of treatment of some deadly diseases like cancer, high blood pressure, and cardiovascular diseases has raised the need for scientists to generate empirical evidence on preventing these diseases using a dietary approach. Nuts have been identified as plants with potential to improve human health and prevent diseases when consumed adequately because of their rich constituents. This research work was conducted to evaluate and elucidate the bioactive components of locally grown nuts and their potential health benefits. Methods: The Phenolic compounds, phytosterols, tocopherols, and tocotrienols contents of the nuts were analyzed using standard methods.  Results: Fourteen phenolic compounds were detected in the two nuts with cinnamic and gallic acids detected in appreciable amounts in groundnuts and caffeic acid in cashew nut. The total amount of tocopherols in cashew nut was 14.08 mg/100g and 37.95 mg/100g in groundnut and the total tocotrienol was 0.85 and 4.00 × 10-3 mg/100g for cashew nut and groundnut respectively. Both samples have high quantity of sistosterol (251.36mg/100g and 238.95 mg/ 100g for cashew nut and groundnut respectively) with cashew nut having significantly higher amount. Conclusion: The results showed that the nuts are rich in bioactive compounds and could be considered as natural sources of bioactive compounds that can be obtained from diets rich in these nuts to prevent the occurrence of certain deadly human diseases that are of high burden worldwide.      Keywords: Phenolic Compounds, Tocopherols, Groundnuts, Cashew nuts

Understanding the nutritional and nutraceutical properties of sorghum

2021 ◽  
pp. 293-318
Author(s):  
Sarah Cox ◽  
◽  
Weiqun Wang ◽  
Seong-Ho Lee ◽  
Dmitriy Smolensky ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Chronic Diseases ◽  
Bioactive Compounds ◽  
Gut Microbiome ◽  
Health Benefits ◽  
Polyphenolic Compounds ◽  
Preventative Measure ◽  
Potential Health ◽  
Nutritional Effects ◽  
Nutraceutical Properties

Sorghum is a globally grown cereal. Many sorghum varieties contain high levels of polyphenolic compounds with potential health benefits. With a growing interest in using diet as a preventative measure against chronic diseases, the benefits of sorghum need to be examined. This chapter discusses current research on sorghum and its bioactive compounds, particularly the diversity of polyphenolic compounds present in sorghum. The effects of the phenolic compounds against cancer, their anti-inflammatory properties, anti-obesity effects and effects on gut microbiome are discussed. The chapter also discusses anti-nutritional effects of sorghum polyphenols as well as the effects of processing on bioactive compounds and bioavailability.

scholarly journals Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits

2020 ◽  
Vol 47 (2) ◽  
pp. 99-107
Author(s):  
Valentina Nikolić ◽  
Slađana Žilić ◽  
Marijana Simić ◽  
Vesna Perić
Keyword(s):  
Protein Content ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Soya Bean ◽  
Water Soluble ◽  
Cultivated Plants ◽  
Total Phenolic ◽  
Total Proteins ◽  
Potential Health ◽  
Food Ingredients

Recent trends in healthy lifestyle and diet made functional foods rich in quality nutrients and bioactive compounds with potential health benefits highly sought after. Some cultivated plants, such as soya and chia can provide a viable source of nutraceuticals with high fibre, protein, and protective antioxidant potential. The whole-grain flours of black soya beans and black chia seeds were used in this study. Potential nutritive and health-benefitting properties of these flours were compared by assessing their chemical composition and antioxidant profile. The content of dietary fibres such as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was higher than in black soya soya beans which had higher fibre content. The total protein content recorded in black soya beans was almost as twice as high (42.26±0.14%) as chia protein content (25.04±0.20%). Black soya beans had the highest content of water soluble proteins (29.00±0.13% d.m.) with NSI (nitrogen solubility index) acounting for as much as 70.96±0.31% of total proteins, while black chia seeds had the highest content of globulins (14.64±0.07% d.m.) and NSI 58.48±0.27% of total proteins. Both black soya bean and black chia contained a high amount of total phenolic compounds (830.66±5.46 and 1201.94±16.29 mg GAE/kg, respectively) and exhibited a considerable total antioxidant capacity, which makes them good contestants for functional food ingredients with potential health benefits.

scholarly journals Phytochemical Profiles and Potential Health Benefits of Helicteres hirsuta Lour.

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 43
Author(s):  
Hong Ngoc Thuy Pham ◽  
Quan Van Vuong ◽  
Michael C. Bowyer ◽  
Christopher J. Scarlett
Keyword(s):  
Bioactive Compounds ◽  
Betulinic Acid ◽  
Plant Material ◽  
Health Benefits ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Potential Health ◽  
Antioxidant Power ◽  
Promising Source

: Helicteres hirsuta Lour. (H. hirsuta) has been traditionally used as a folk medicine for treating a range of common diseases. It has been used in furuncle treatment, pain relief, dysentery, measles, flu, antimalaria and antiobesity treatments in some Asian countries, revealing that this plant material contains important bioactive compounds which are linked with health benefits and/or can act as therapeutic agents. Hence, many attempts have been made to isolate and identify the key bioactive compounds present in H. hirsuta and conduct in vitro tests to investigate their biological activities. We recently revealed that H. hirsuta leaf has a high total phenolic content (TPC: 192.6 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC: 215.2 mg catechin equivalents (CE)/g). The stem of H. hirsuta also had high contents of TPC and TFC (212.6 mg GAE/g and 280.1 mg CE/g, respectively). The results also revealed that phenolic compounds from this plant had a strong positive correlation with antioxidant capacity including DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power (R2 range of 0.78 and 0.99), which are known to link with diverse bioactivities including antioxidant, antimicrobial, anticancer, antiobesity and antidiabetic effects. Additionally, H. hirsuta leaf and stem were found to contain high levels of saponins (808.0 and 347.5 mg escin equivalents/g, respectively), that were determined using colorimetric assay. Several individual compounds have been identified in the extracts of H. hirsuta, including rutin, methyl caffeate, 5,8-dihydroxy-7,4-dimethoxyflavone, isoscutellarein 4-methyl ether 8-O--d-glucopyranoside, 4,4-sulfinylbis(2(tert-butyl)-5-methylphenol), 7-O-methylisoscutellarein, 7,4-di-O-methylisoscutellarein, six lignans (pinoresinol, medioresinol, syringaresinol, boehmenan, boehmenan H and trans-dihydrodiconiferyl alcohol), betulinic acid, 3-O-trans-caffeoylbetulinic acid, 3-benzoylbetulinic acid, betulinic acid methyl ester, lupeol, 3β-O-acetylbetulinic acid, simiarenol, stigmasterol and β-sitosterol. The derived extracts and isolated compounds from this plant have been shown to inhibit the growth of various cancer cell lines in vitro and offer a promising source of active compounds against other health problems including obesity, diabetes and malaria. Further studies on the mechanisms of bioactive compounds from this plant are suggested to elucidate their mechanisms of action for health benefits. In addition, more in vivo tests associated with clinical trials are also needed to validate and confirm their effects for further development of nutraceutical and pharmaceutical products from this plant material.

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

scholarly journals Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1371 ◽  
Author(s):  
Vanesa Nuñez-Gómez ◽  
Nieves Baenas ◽  
Inma Navarro-González ◽  
Javier García-Alonso ◽  
Diego A. Moreno ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Methyl Jasmonate ◽  
Bioactive Compounds ◽  
High Performance ◽  
Total Phenolic ◽  
Diode Array ◽  
Total Carotenoids ◽  
Health Promoting

Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the effects of the cultivation season, the application of different dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of ‘Parthenon’ broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 µM MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality.

scholarly journals Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 46
Author(s):  
Mariana de Oliveira Silva ◽  
John Nonvignon Bossis Honfoga ◽  
Lorena Lucena de Medeiros ◽  
Marta Suely Madruga ◽  
Taliana Kênia Alencar Bezerra
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Water Bath ◽  
Raw Material ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ethanol Mixture ◽  
Coffee Husk ◽  
Coffea Arabica L

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

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