Polyphenolic composition of grape stems

2020 ◽  
Vol 48 (3) ◽  
pp. 1543-1559
Author(s):  
Bozena PRUSOVA ◽  
Josef LICEK ◽  
Michal KUMSTA ◽  
Mojmir BARON ◽  
Jiri SOCHOR
Keyword(s):  
Antioxidant Activity ◽  
Protocatechuic Acid ◽  
Activity Concentration ◽  
Ammonia Nitrogen ◽  
Syringic Acid ◽  
Polyphenolic Compounds ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Total Polyphenols ◽  
Polyphenolic Composition

This study is focused on the study of polyphenolic compounds in grape stems as by-product of winemaking industry. Two white varieties of Grüner Veltliner and Sauvignon and two red varieties of Blauer Portugieser and Cabernet Moravia were selected for the study. Antioxidant activity, concentration of total polyphenols and concentration of individual phenolic compounds were determined. The results show a higher concentration of polyphenols and higher values of antioxidant activity in red varieties. The Blauer Portugieser variety contained the highest concentrations of syringic acid 1.346 mg.L-1, caffeic acid 20 mg.L-1, ferulic acid 1.192 mg.L-1, coumaric acid 3.231 mg.L-1, trans-resveratrol 14.195 mg.L-1, catechin 79.314 mg.L-1 and epicatechin 33.205 mg.L-1. Cabernet Moravia contained the highest concentration of protocatechuic acid 1.201 mg.L-1, the Sauvignon variety reached the highest concentration of gallic acid 4.015 mg.L-1 and hydroxybenzoic acid 0.076 mg.L-1. The highest values of alpha-amino acids were determined in the Blauer Portugieser variety 165.3 mg L-1 and the lowest in the Grüner Veltliner variety 33.3 mg L-1. The highest concentration of ammonia nitrogen was 214 mg L-1 for the Blauer Portugieser variety and the lowest concentration of ammonia nitrogen was measured in Cabernet Moravia 35.7 mg L-1.

scholarly journals Polyphenolic profiles in edible Annona spp. using high-performance liquid chromatography (HPLC-MS/MS)

2020 ◽  
Vol 21 (3) ◽  
pp. 201-208
Author(s):  
Manjunath J Shetty ◽  
K. R Vasudeva ◽  
T Sakthivel ◽  
G. J Suresh ◽  
H. C Krishna ◽  
...  
Keyword(s):  
High Performance ◽  
Biological Activities ◽  
Sinapic Acid ◽  
Syringic Acid ◽  
Polyphenolic Compounds ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Dihydroxybenzoic Acid ◽  
Normal Functioning ◽  
Polyphenolic Composition

Polyphenolic compounds of fruits of various plant species play an important role in physiological functions related to human health. Polyphenols have important biological activities like antioxidant activity which helps in normal functioning of human body. The objective of this study was to investigate the profiles of polyphenolic compounds in different edible Annona spp. fruits. Total of eighteen identified individual phenolic compounds were found, among which p-coumaric acid (321.53-90.17µg g-1FW), o-coumaric acid (70.80-19.00µg g-1FW), 2,4-dihydroxybenzoic acid (39.49-10.43µg g-1FW), caffeic acid (35.26-3.43µg g-1FW), gentisic acid (24.69-10.46µg g-1FW), protocatechuic acid (17.04-4.23µg g-1FW), t-cinnamic acid (22.68-3.93µg g-1FW) and ferulic acid (21.78-3.43µg g-1FW) were abundant in annona fruits while benzoic acid (23.28-4.61µg g-1FW), p-hydroxybenzoic acid (1.79-0.31µg g-1FW), salicylic acid (6.00-2.40µg g-1FW), 3-hydroxybenzoic acid (6.05-0.88µg g-1FW), vanillic acid.  (19.13-2.16µg g-1FW), gallic acid (15.88-2.74µg g-1FW), ellagic acid (1.12-0.20µg g-1FW), syringic acid (0.78-0.34µg g-1FW) and sinapic acid (2.16-0.79µg g-1FW) were limited. However, chlorogenic acid was not detected. The results obtained in this study will furnish a better knowledge of the polyphenolic composition in annona fruits.

scholarly journals Antioxidant constituents of three selected red and green color Amaranthus leafy vegetable

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Umakanta Sarker ◽  
Shinya Oba
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Protocatechuic Acid ◽  
Pharmacological Study ◽  
Correlation Study ◽  
Syringic Acid ◽  
Coumaric Acid ◽  
Green Color ◽  
Red Color ◽  
Excellent Source

AbstractRed color (A. tricolor) genotypes are an excellent source of pigments, such as betalain (1122.47 ng g−1 FW), β-xanthin (585.22 ng g−1 FW), β-cyanin (624.75 ng g−1 FW), carotenoids (55.55 mg 100 g−1 FW), and antioxidant phytochemicals, such as vitamin C (122.43 mg 100 g−1 FW), TFC (312.64 RE µg g−1 DW), TPC (220.04 GAE µg g−1 DW), TAC (DPPH and ABTS+) (43.81 and 66.59 TEAC µg g−1 DW) compared to green color (A. lividus) genotype. Remarkable phenolic acids, such as salicylic acid, vanillic acid, protocatechuic acid, gallic acid, gentisic acid, β-resorcylic acid, p-hydroxybenzoic acid, syringic acid, ellagic acid, chlorogenic acid, sinapic acids, trans-cinnamic acid, m-coumaric acid, caffeic acid, p-coumaric acid, ferulic acid, and flavonoids, such as rutin, hyperoside, isoquercetin, myricetin, quercetin, apigenin, kaempferol, and catechin were observed in the red color amaranth genotypes, which was much higher compared to the green color amaranth genotype. We newly identified four flavonoids such as quercetin, catechin, myricetin, and apigenin in amaranth. Among the three selected advanced genotypes studied the red color genotype VA13 and VA3 had abundant antioxidant pigments, phytochemicals, phenolic acids, flavonoids, and antioxidant activity could be selected for extracting colorful juice. Correlation study revealed that all antioxidant constituents of red color amaranth had strong antioxidant activity. The present investigation revealed that two red color genotypes had an excellent source of antioxidants that demand detail pharmacological study.

PHENOLIC COMPOUNDS IN FERNS: I. A SURVEY OF SOME FERNS FOR CINNAMIC ACID AND BENZOIC ACID DERIVATIVES

1967 ◽  
Vol 45 (5) ◽  
pp. 585-593 ◽  
Author(s):  
Bruce A. Bohm ◽  
Rolla M. Tryon
Keyword(s):  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Sinapic Acid ◽  
Syringic Acid ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Benzoic Acid Derivatives ◽  
Dennstaedtia Punctilobula

Forty-six ferns, representing 28 genera and 8 families, were examined for hydroxylated cinnamic acids and benzoic acids. In most plants examined the "basic complement" of cinnamic acids, p-coumaric, caffeic, and ferulic, was present. In these plants p-hydroxybenzoic acid, protocatechuic acid, and vanillic acid were generally also present. Of much more limited distribution were sinapic acid, syringic acid, and o-coumaric acid. Coumarin was shown to be present in Dennstaedtia punctilobula, the only fern tested which possessed this type of compound. The data available from three ferns reported in the literature are also included in this survey; one represents an additional family and one represents an additional genus.An experiment with DL-phenylalanine-1-14C and DL-phenylalanine-3-14C and Cyathea arborea showed the incorporation of label into p-coumaric acid, caffeic acid, and ferulic acid.

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

scholarly journals Assessment of antioxidant activity and total polyphenolic compounds of peach varieties infected with the Plum pox virus

2013 ◽  
Vol 61 (6) ◽  
pp. 1693-1701 ◽  
Author(s):  
Jana Horsáková ◽  
Jiří Sochor ◽  
Boris Krška
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Gallic Acid ◽  
Polyphenolic Compounds ◽  
Plum Pox Virus ◽  
Stone Fruits ◽  
Total Polyphenols ◽  
Peach Trees

Just like in other stone fruits, also in peach trees, the Plum pox virus is commonly known to be the cause of lower yields, worse quality and smaller size of fruits and it also affects the contained substances. The fruits of peach trees infected with the Plum pox virus (PPV) were subjected to various analyses to determine the content of antioxidant activity and overall polyphenolic compounds. The evaluation took place from 2011 to 2012. To conduct this experiment, two cultivars that had been infected by PPV naturally were selected – ‘Royal Glory’ and ‘Symphony’. Antioxidant activity was established using five principally different methods (DPPH, ABTS, FRAP, DMPD and Free Radicals). The content of total polyphenolic compounds was established using the Folin-Ciocalteu method. The results of these analyses are expressed as the equivalent of gallic acid (GAE) in mg·kg−1. Furthermore, in the period from April to October the intensity of PPV symptoms in blossoms, leaves and fruits was also assessed.It was discovered that as a result of the PPV infection, the content of antioxidant activity as well as of total polyphenols had increased. Average reading of antioxidant activity in the PPV infected fruits had increased by 13.2 % (DPPH), 26.7 % (FRAP), 27.6 % (ABTS), 28.1 % (DMPD), 39.2 % (Free Radicals) and the content of polyphenolic compounds had gone up by about 30.4 % in comparison with the control varieties.

scholarly journals Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Fouad A. Ahmed ◽  
Rehab F. M. Ali
Keyword(s):  
Antioxidant Activity ◽  
Hplc Analysis ◽  
Dry Matter ◽  
Protocatechuic Acid ◽  
Methanolic Extract ◽  
Coumaric Acid ◽  
Dpph Assay ◽  
Phenolic Profiles ◽  
Health Promoting ◽  
Phytochemical Contents

Brassicaspecies are very rich in health-promoting phytochemicals, including phenolic compounds, vitamin C, and minerals. The objective of this study was to investigate the effect of different blanching (i.e., water and steam) and cooking (i.e., water boiling, steam boiling, microwaving, and stir-frying) methods on the nutrient components, phytochemical contents (i.e., polyphenols, carotenoids, flavonoid, and ascorbic acid), antioxidant activity measured by DPPH assay, and phenolic profiles of white cauliflower. Results showed that water boiling and water blanching processes had a great effect on the nutrient components and caused significant losses of dry matter, protein, and mineral and phytochemical contents. However, steam treatments (blanching and cooking), stir-frying, and microwaving presented the lowest reductions. Methanolic extract of fresh cauliflower had significantly the highest antioxidant activity (68.91%) followed by the extracts of steam-blanched, steam-boiled, stir-fried, and microwaved cauliflower 61.83%, 59.15%, 58.93%, and 58.24%, respectively. HPLC analysis revealed that the predominant phenolics of raw cauliflower were protocatechuic acid (192.45), quercetin (202.4), pyrogallol (18.9), vanillic acid (11.90), coumaric acid (6.94), and kaempferol (25.91) mg/100 g DW, respectively.

Zur Biosynthese der Benzoesäure in Gaultheria procumbens L. II

1964 ◽  
Vol 19 (9) ◽  
pp. 781-783 ◽  
Author(s):  
Hans Grisebach ◽  
Karl-Otto Vollmer
Keyword(s):  
Salicylic Acid ◽  
Cinnamic Acid ◽  
Protocatechuic Acid ◽  
Total Activity ◽  
Syringic Acid ◽  
The Other ◽  
Carboxyl Group ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Gaultheria Procumbens

Further investigations on the biosynthesis of benzoic acids in Gaultheria procumbens L. have shown that besides salicylic acid all the other benzoic acids (gentisinic acid, p-hydroxybenzoic acid, protocatechuic acid, o-pyrocatechuic acid(?), syringic acid and vanillinic acid) can be formed from cinnamic acid. In the case of vanillinic acid it was proved that the total activity is located in the carboxyl group when cinnamic acid-[3-14C] is the precursor.Formiat-14C is incorporated into the methylester group of methylsalicylate.

scholarly journals Polyphenolic Composition of Rosa canina, Rosa sempervivens and Pyrocantha coccinea Extracts and Assessment of Their Antioxidant Activity in Human Endothelial Cells

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 92 ◽  
Author(s):  
Efthalia Kerasioti ◽  
Anna Apostolou ◽  
Ioannis Kafantaris ◽  
Konstantinos Chronis ◽  
Eleana Kokka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Endothelial Cells ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Quinic Acid ◽  
Syringic Acid ◽  
Rosa Canina ◽  
Polyphenolic Composition ◽  
Total Polyphenolic Content ◽  
Gallic Acid Equivalent

The aim of the present study was the investigation of the antioxidant activity of plant extracts from Rosa canina, Rosa sempervivens and Pyrocantha coccinea. The results showed that the bioactive compounds found at higher concentrations were in the R. canina extract: hyperoside, astragalin, rutin, (+)-catechin and (-)-epicatechin; in the R. sempervirens extract: quinic acid, (+)-catechin, (−)-epicatechin, astragalin and hyperoside; and in the P. coccinea extract: hyperoside, rutin, (−)-epicatechin, (+)-catechin, astragalin, vanillin, syringic acid and chlorogenic acid. The total polyphenolic content was 290.00, 267.67 and 226.93 mg Gallic Acid Equivalent (GAE)/g dw, and the total flavonoid content 118.56, 65.78 and 99.16 mg Catechin Equivalent (CE)/g dw for R. caninna, R. sempervirens and P. coccinea extracts, respectively. The extracts exhibited radical scavenging activity in DPPH and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)•+ assays and protection from ROO•-induced DNA damage in the following potency order: R. canina > R. sempervirens > P. coccinea. Finally, treatment with R. canina and P. coccinea extract significantly increased the levels of the antioxidant molecule glutathione, while R. canina extract significantly decreased Reactive Oxygen Species (ROS) in endothelial cells. The results herein indicated that the R. canina extract in particular may be used for developing food supplements or biofunctional foods for the prevention of oxidative stress-induced pathological conditions of endothelium.

Biosynthese von p-Hydroxybenzoesäure und anderer Benzoesäuren in höheren Pflanzen

1964 ◽  
Vol 19 (5) ◽  
pp. 398-405 ◽  
Author(s):  
M. H. Zenk ◽  
G. Müller
Keyword(s):  
Benzoic Acid ◽  
Protocatechuic Acid ◽  
Higher Plants ◽  
Side Chain ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Feeding Experiments ◽  
Catalpa Ovata

Feeding experiments with glucose- (2-14C), phenylalanine- (3-14C), tyrosine- (3-14C) and p-coumaric acid- (3-14C) showed that the latter three substances are incorporated in good yields into p-hydroxybenzoic acid in leaves of Catalpa ovata. Kinetic experiments showed that p-hydroxybenzoic acid is formed from phenylalanine via p-coumaric acid and the subsequent β-oxidation of the side chain. p-Hydroxybenzoic acid can also be synthetised by hydroxylation of benzoic acid, but this does not seem to be the biosynthetic route in Catalpa.Phenylalanine- (3-14C) is also incorporated into benzoic acid, protocatechuic acid, and vanillic acid by different plants; the radioactivity of the β-C atom of the amino acid was found in each case to be located in the carboxyl group of the C6 — C1 acid. This suggests that in higher plants the benzoic acids are formed from the corresponding cinnamic acids via β-oxidation.

scholarly journals Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7508
Author(s):  
Melinda Fogarasi ◽  
Maria-Ioana Socaciu ◽  
Claudiu-Dan Sălăgean ◽  
Floricuța Ranga ◽  
Anca Corina Fărcaș ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Extraction Process ◽  
Polyphenolic Compounds ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Acidic Water ◽  
Boletus Edulis ◽  
Polyphenolic Composition

Edible mushrooms are well-known for their nutritional benefits and low energy density. In addition, mushroom extracts contain various bioactive compounds that account for their antioxidant activity; the applied extraction conditions influence the extraction efficiency of such compounds. Therefore, this study investigates the effects of four extractants on the content of polyphenols and antioxidant properties of Boletus edulis and Cantharellus cibarius mushrooms, aiming to optimize the extraction process. Powders of B. edulis and C. cibarius mushrooms were subjected to extraction with acidic water (10% CH3COOH), ethanol/water/acetic acid (15:76.5:8.5, v/v/v), hexane, and diethyl ether to measure their total phenolic content (TPC), total flavonoid content (TFC), and Trolox equivalent antioxidant capacity (TEAC). Furthermore, the level of individual polyphenolic compounds in these extracts was quantified using an HPLC-DAD-ESI-MS method. Results showed that the type of solvent significantly influenced the TPC and TEAC of mushroom powder but insignificantly influenced the TFC. A very strong positive correlation was found between TPC and TEAC, but no correlation was found between TFC and TEAC or TPC and TFC. Acidic water extracted the highest amount of polyphenolic compounds from these mushroom powders. Therefore, the aqueous extract showed the highest TPC and strongest antioxidant activity. Thus, acidic water is recommended for polyphenol analysis in B. edulis and C. cibarius mushrooms.

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