Physicochemical characteristics, minerals, phenolic compounds, and antioxidant capacity in fig tree fruits with macronutrient deficiencies

In this research, effects of macronutrient deficiency (N, P, K, Ca, and Mg) on the production, physicochemical characteristics, minerals, phenolic compounds, and antioxidant capacity of fig fruits (Ficus carica L.) were evaluated using the missing element technique in a controlled hydroponic system under greenhouse conditions. N-deficient plants had no fruit production, while fruits with absence of P, K, and Ca were the most affected in terms of size, weight, and physicochemical characteristics. On the other hand, the concentration of minerals was significantly different (p<0.05), finding some interactions of synergism and antagonism between ions. Phenolic compounds increased in fruits with P and Ca deficiency, as well as the antioxidant capacity DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) in the fruits of the treatment -Ca. Regarding the FRAP (ferric reducing antioxidant power) test, higher values were found for all treatments without minerals (-P, -K, -Ca, and -Mg) with respect to the control. The results obtained explain the responses of the fig tree subjected to nutritional deficiencies.

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Phenolic Fingerprinting, Antioxidant, and Deterrent Potentials of Persicaria maculosa Extracts

Molecules ◽

10.3390/molecules25133054 ◽

2020 ◽

Vol 25 (13) ◽

pp. 3054 ◽

Cited By ~ 1

Author(s):

Luisa Quesada-Romero ◽

Carlos Fernández-Galleguillos ◽

Jan Bergmann ◽

María-Eugenia Amorós ◽

Felipe Jiménez-Aspee ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Macrosiphum Euphorbiae ◽

Total Phenolic ◽

Phenolic Profile ◽

Antioxidant Power ◽

Aerial Parts ◽

Ferric Reducing Antioxidant Power ◽

First Time ◽

Derivatives Of

Persicaria maculosa (Polygonaceae) (known as lady’s thumb) is an annual morphologically variable weed that is widely distributed in Chile. The purpose of this study was to investigate the antifeedant potential of methanolic (MeOH), ethanolic (EtOH), and dichloromethane (DCM) extracts from the aerial parts of this plant collected in the Valparaíso and Curicó provinces (Chile) and relate this activity to the antioxidant capacity and the presence of phenolic compounds in the extracts. A phenolic profile based on HPLC-ESI-MS/MS allowed the identification of 26 phenolic compounds, most of them glycosyl derivatives of isorhamnetin, quercetin, and kaempferol. In addition, the total phenolic content (TP), total flavonoids (TF), and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion scavenging (O2−), ferric-reducing antioxidant power (FRAP), and cupric-reducing antioxidant capacity (CUPRAC) of the extracts are reported. The antifeedant potentials of the plant extracts were tested against Epilachna paenulata, Pseudaletia adultera, Macrosiphum euphorbiae, and Diaphorina citri insects for the first time. The activity against the aphid M. euphorbiae was significant for the DCM extracts of plants from Valparaíso and Curicó (settling % = 23% ± 4% and 23% ± 5%, respectively). The antifeedant activities against the beetle E. paenulata and the lepidoptera P. adultera were significant for Valparaíso extracts, especially when tested against E. Paenulata (IFP = 1.0 ± 0.0). Finally, the MeOH and EtOH extracts from Valparaíso plants reduced the diet consumption of the psilid D. citri (p < 0.05). The results showed that P. maculosa is a good source of flavonoids with some antioxidant capacities and has potential interest as botanical eco-friendly alternative with deterrent activity.

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Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

Molecules ◽

10.3390/molecules26092773 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2773

Author(s):

Liliana Maribel Perez-Perez ◽

José Ángel Huerta-Ocampo ◽

Saúl Ruiz-Cruz ◽

Francisco Javier Cinco-Moroyoqui ◽

Francisco Javier Wong-Corral ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

In Vitro Digestion ◽

Nitrogen Atmosphere ◽

Total Phenols ◽

Antioxidant Power ◽

Modified Atmospheres ◽

Ferric Reducing Antioxidant Power ◽

Proximal Analysis

The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.

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Phytochemicals and Antioxidant Capacity fromNypa fruticansWurmb. Fruit

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2013/154606 ◽

2013 ◽

Vol 2013 ◽

pp. 1-9 ◽

Cited By ~ 24

Author(s):

Nagendra Prasad ◽

Bao Yang ◽

Kin Weng Kong ◽

Hock Eng Khoo ◽

Jian Sun ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

High Performance ◽

Radical Scavenging ◽

Beta Carotene ◽

Flavonoid Content ◽

Antioxidant Power ◽

Nypa Fruticans ◽

Ferric Reducing Antioxidant Power ◽

Scientific Attention

Nypa fruticansWurmb. is one of the important underutilized fruit of Malaysia, which lacks scientific attention. Total phenolics, flavonoid content, and antioxidant capacities from endosperm extracts ofNypa fruticans(unripe and ripe fruits) were evaluated. Endosperm extract of unripe fruits (EEU) exhibited the highest phenolics (135.6 ± 4.5 mg GAE/g), flavonoid content (68.6 ± 3.1 RE/g), and antioxidant capacity. Free radical scavenging capacity of EEU as assessed by 2-2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radicals showed inhibitory activity of78±1.2% and85±2.6%, respectively. Beta carotene bleaching coefficient of EEU was higher (2550±123), when compared to endosperm extract of ripe fruits (1729±172). Additionally, EEU exhibited high antioxidant capacity by phosphomolybdenum method and ferric reducing antioxidant power values. Eight phenolic compounds fromNypa fruticansendosperm extracts were identified and quantified by ultra-high-performance liquid chromatography. Chlorogenic acid, protocatechuic acid, and kaempferol were the major phenolic compounds. Thus this fruit could be used as a potential source of natural antioxidant.

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Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

Beverages ◽

10.3390/beverages4030050 ◽

2018 ◽

Vol 4 (3) ◽

pp. 50 ◽

Cited By ~ 3

Author(s):

Senem Suna ◽

Gülşah Özcan-Sinir ◽

Canan Tamer ◽

Bige İncedayi ◽

Ömer Çopur

Keyword(s):

Antioxidant Capacity ◽

Antimicrobial Agents ◽

Total Phenolics ◽

Physicochemical Characteristics ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Functional Features ◽

Erica Arborea ◽

Brix Value ◽

Gallic Acid Equivalent

The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 ± 24.53 mg Gallic Acid Equivalent (GAE) 100 mL−1 and 96.07 ± 3.96 mg GAE 100 mL−1, correspondingly. Antioxidant capacity was 27.20 ± 1.09 μmol trolox mL−1, and the bioaccessible antioxidant capacity was 0.17 ± 0.02 μmol trolox mL−1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 ± 2.49 and 3.09 ± 0.44 μmol trolox mL−1 for FRAP; 21.09 ± 1.65 and 0.02 ± 0.00 μmol trolox mL−1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists’ sensorial decision.

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High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Antioxidants ◽

10.3390/antiox10020234 ◽

2021 ◽

Vol 10 (2) ◽

pp. 234 ◽

Cited By ~ 1

Author(s):

Yili Hong ◽

Zening Wang ◽

Colin J. Barrow ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Prunus Persica ◽

Phenolic Content ◽

Antioxidant Potential ◽

Stone Fruit ◽

Total Phenolic ◽

Stone Fruits ◽

Antioxidant Power ◽

Pharmaceutical Industries

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

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Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Foods ◽

10.3390/foods10040781 ◽

2021 ◽

Vol 10 (4) ◽

pp. 781

Author(s):

Jaturong Kumla ◽

Nakarin Suwannarach ◽

Keerati Tanruean ◽

Saisamorn Lumyong

Keyword(s):

Chemical Composition ◽

Phenolic Compounds ◽

Natural Antioxidants ◽

Antimicrobial Activities ◽

Fresh Sample ◽

Antioxidant Power ◽

Preservation Methods ◽

Ferric Reducing Antioxidant Power ◽

Nutritional Benefits ◽

Antioxidant And Antimicrobial Activities

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.

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Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽

10.2478/botlit-2020-0007 ◽

2020 ◽

Vol 26 (1) ◽

pp. 76-87

Author(s):

Aziza Lfitat ◽

Hind Zejli ◽

Abdelkamel Bousselham ◽

Yassine El Atki ◽

Badiaa Lyoussi ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Olive Leaves ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

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Mycorrhizal fungi and microalgae modulate antioxidant capacity of basil plants

Journal of Plant Protection Research ◽

10.1515/jppr-2017-0057 ◽

2018 ◽

Vol 0 (0) ◽

Cited By ~ 1

Author(s):

Marieta Hristozkova ◽

Liliana Gigova ◽

Maria Geneva ◽

Ira Stancheva ◽

Ivanina Vasileva ◽

...

Keyword(s):

Antioxidant Capacity ◽

Green Algae ◽

Mycorrhizal Fungi ◽

Radical Scavenging ◽

Arbuscular Mycorrhizal ◽

Enzymatic Antioxidants ◽

Frap Assay ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

The Impact

Abstract Mycorrhizal fungi, algae and cyanobacteria are some of the most important soil microorganisms and major components of a sustainable soil-plant system. This study presents for the first time evidence of the impact of green alga and cyanobacterium solely and in combination with arbuscular mycorrhizal fungi (AMF) on plant-antioxidant capacity. In order to provide a better understanding of the impact of AMF and soil microalgae on Ocimum basilicum L. performance, changes in the pattern and activity of the main antioxidant enzymes (AOEs), esterases and non-enzymatic antioxidants including phenols, flavonoids, ascorbate, and α-tocopherols were evaluated. The targeted inoculation of O. basilicum with AMF or algae (alone and in combination) enhanced the antioxidant capacity of the plants and the degree of stimulation varied depending on the treatment. Plants in symbiosis with AMF exhibited the highest antioxidant potential as was indicated by the enhanced functions of all studied leaf AOEs: 1.5-, 2- and more than 10-fold rises of superoxide dismutase (SOD), glutathione-S-transferase (GST) and glutathione reductase (GR), respectively. The greatest increase in the total esterase activity and concentration of phenols, flavonoids and ascorbate was marked in the plants with simultaneous inoculation of mycorrhizal fungi and the green algae. 2,2-diphenyl-1-pycril-hydrazyl (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay proved the increased plant antioxidant capacity after co-colonization of green algae and mycorrhizae.

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Enrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approach

Antioxidants ◽

10.3390/antiox7120175 ◽

2018 ◽

Vol 7 (12) ◽

pp. 175 ◽

Cited By ~ 1

Author(s):

Mohammad Hossain ◽

Justine Lebelle ◽

Rares Birsan ◽

Dilip Rai

Keyword(s):

Antioxidant Capacity ◽

Flash Chromatography ◽

Total Phenol Content ◽

Antioxidant Power ◽

Onion Extract ◽

Antioxidant Capacities ◽

Total Antioxidant ◽

Ferric Reducing Antioxidant Power ◽

Quercetin Glycoside ◽

Quercetin Aglycone

The present study extensively fractionated crude red onion extract in order to identify the polyphenols which contributed most in the total antioxidant capacity of the onion extract using a flash chromatography system. The flash separations produced 70 fractions which were tested for their total phenol content, total flavonoid content, and antioxidant capacities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Out of these 70 fractions, four fractions which were representatives of the four major peaks of the flash chromatograms, were further analysed for their constituent polyphenols using liquid chromatography tandem mass spectrometry (LC-MS/MS). The main contributor of onion antioxidant capacity is quercetin glycoside followed by quercetin aglycone although quercetin aglycone had higher antioxidant capacity than its glycosidic counterparts. High abundance of quercetin glycosides such as quercetin-3,4′-diglucoside and quercetin-4′-glucoside had compensated for their relatively low antioxidant capacities. A Higher degree of glycosylation resulted in lower antioxidant capacity. The fractionation approach also contributed in enrichment of the onion antioxidant polyphenols. A >9 folds enrichment was possible by discarding the early fractions (fractions 1–15) which contained the main bulk of the extracts, predominantly sugars.

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LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽

10.3390/foods9010007 ◽

2019 ◽

Vol 9 (1) ◽

pp. 7 ◽

Cited By ~ 9

Author(s):

Jiafei Tang ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Medicinal Plants ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Content ◽

Total Phenolic ◽

High Concentration ◽

Antioxidant Power ◽

Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

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