scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Musts with an increased content of lignans from added spruce knot chips

2016 ◽  
Vol 34 (No. 4) ◽  
pp. 318-324 ◽  
Author(s):  
P. Novotná ◽  
J. Tříska ◽  
P. Híc ◽  
J. Balík ◽  
N. Vrchotová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Treatment Time ◽  
Wood Chips ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Sugar Addition ◽  
And Storage

Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.

scholarly journals Evaluation of the antioxidant activity of some types of red and white wines

2014 ◽  
Vol 25 (2) ◽  
pp. 65-70 ◽  
Author(s):  
Ana Leahu ◽  
Sonia Amariei ◽  
Cristina Damian ◽  
Mircea Oroian ◽  
Sorina Ropciuc
Keyword(s):  
Antioxidant Activity ◽  
Multivariate Data Analysis ◽  
Red Wine ◽  
Total Phenolics ◽  
Principal Component ◽  
White Wine ◽  
Total Phenols ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
White Wines

Abstract Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).

scholarly journals The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits

2019 ◽  
Vol 74 (1) ◽  
pp. 53-62
Author(s):  
KATARZYNA OLESIŃSKA ◽  
DANUTA SUGIER ◽  
ŁUKASZ SĘCZYK
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Antioxidant Properties ◽  
Iron Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Dried Fruits ◽  
Prunus Spinosa ◽  
Freeze Dried ◽  
And Storage

The aim of the study was to determine the influence of selected methods of preservation and storage time on the content of antioxidants in blackthorn fruit (Prunus spinosa L.). Preserved fruits were stored for 13 and 26 weeks without light at room temperature (freeze-dried and convection dried) and at –20°C (frozen samples). It was shown that both the method of preservation and the storage time had significant influence on the content of polyphenols (anthocyanins, flavonoids, total polyphenols) and antioxidant properties (Fe3+ reduction strength) of blackthorn fruit. As the storage time progressed, the anthocyanins content decreased in all preservation variants. In the case of frozen fruit after 26 weeks of storage, the content of flavonoids (by 12.5%), total polyphenols (by 48%) and the ability to reduce the iron ions were increased (by 55%). In turn, in the dried fruits after this period, the anthocyanins content, the polyphenol content and reduction strength were reduced. The highest values of the parameters evaluated after the assumed storage time has been demonstrated in lyophilizates.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals Effect of in vitro gastrointestinal digestion on phenolic compounds and the antioxidant activity of Aloe vera

2020 ◽  
Vol 7 (3) ◽  
pp. 11-25
Author(s):  
Imen Laib ◽  
Farida Kehal ◽  
Nour Elyakine Haddad ◽  
Taous Boudjemia ◽  
Malika Barkat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aloe Vera ◽  
Total Phenol Content ◽  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Spectrophotometric Methods

AbstractThe aim of this work is to study the effect of digestion on the total polyphenol content, flavonoids and the antioxidant activity of Aloe vera. Total polyphenol contents and flavonoid spectrophotometric methods: The evaluation of the antioxidant activity was carried out by three methods, DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by ATR-FTIR. The total phenol content found in the Aloe vera extract studied was 1.3638 mg EAG/100 g, while the content of flavonoids found in the Aloe vera extract studied was 0.690 mg EQ/100 g. The values of total polyphenols and flavonoids decreased under the effect of gastrointestinal digestion. The spectra obtained during the ATR-FTIR analysis show that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to O–H bonds, C=C bond, C–H, CO, CH3 and CH2 confirm the presence of these bioactive compounds. For both the DPPH and CUPRAC methods, Aloe vera extract reveals a strong antioxidant activity, which gradually decreases during the oral and gastric phase and then increases after the intestinal digestion. For the ABTS method, the antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.

scholarly journals Changes of antioxidant activity and active compounds content in selected teas

2020 ◽  
Vol 8 (1) ◽  
pp. 91-97
Author(s):  
Barbara Kolodziej ◽  
Sugier Danuta ◽  
Luchowska Katarzyna
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Ferric Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Tea Infusions ◽  
Anti Oxidant ◽  
Brewing Time

Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content.

scholarly journals INHIBITORY EFFECT OF ESSENTIAL OILS FROM SOME LAURACEAE SPECIES ON THE GROWTH OF PENICILIUM COMMUNE

2019 ◽  
Vol 9 (Special issue) ◽  
pp. 385-389
Author(s):  
Denisa Foltinová ◽  
Dana Tančinová ◽  
Miroslava Císarová
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Plant Material ◽  
Methanolic Extract ◽  
Inhibitory Effect ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Allium Species ◽  
Total Polyphenol ◽  
Wild Garlic

Wild garlic (Allium ursinum L.) is a member of the Allium genus. However, wild garlic is still unexplored. To date, there are few publications that deal with this Allium species. The samples of plant material were collected from the three areas near Bratislava (Bratislava region), Krajné (Trenčin region) and Becherov (Prešov region). The aim of this study was to analyse the content of total polyphenols (TPC) and the value antioxidant activity (AOA) in selected morphological parts of wild garlic. The samples of wild garlic were homogenized and a methanolic extract was prepared. These extracts were used for analyses. Total polyphenol content in the samples ranged from 253.19 ± 5.72 mg GAE.kg-1 FW (bulbs from area Becherov) to 1069.51 ± 5.49 mg GAE.kg-1 FW (leaves from area Krajne). The values of antioxidant activity were from 2.54 ± 0.83 (bulbs from area Krajne) to 47.98 ± 0.54 % inhibition (leaves from area Bratislava).

scholarly journals Antioxidant potential of spinach, peas and sweet corn in relation to freezing period

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 613-618 ◽  
Author(s):  
D. Bajčan ◽  
J. Tomáš ◽  
G. Uhlířová ◽  
J. Árvay ◽  
P. Trebichalský ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Corn ◽  
Storage Period ◽  
Entire Period ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freezing Period ◽  
Colorimetric Methods

We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of –18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

scholarly journals Total Polyphenols Content and Antioxidant Activity of Different Tea Commercially Produced in Nepal

2013 ◽  
Vol 6 ◽  
pp. 73-79
Author(s):  
Rojeena Shrestha ◽  
Jiwan Pravan Lama ◽  
Kshitij Shrestha
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Radical Scavenging ◽  
Kathmandu Valley ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Different Parts

This study was conducted to assess and compare the total polyphenol content (TPC), antioxidant activity of different tea varieties commercially produced in Nepal. Nine different brands of tea samples, three from each CTC, orthodox and green tea were collected from different parts of Kathmandu valley. TPC was analyzed as per folin-ciocalteu method and antioxidant activity as per DPPH (2, 2-diphenyl-1-picrylhrdrazine) free radical scavenging capacity. The TPC was found to be 4.60, 8.79, 18.20mg of phenol equivalent (PE)/gm of sample in CTC, orthodox and green tea respectively. Green tea Emerald and green tea Kanchanjunga contained the highest level of polyphenol. Antioxidant activity (for 0.36 mg of tea sample) was found to be 25.04, 43.86, and 72.39% for CTC, orthodox and green tea respectively. Moreover, some commercial brands of green tea (Emerald and Kanchanjunga) showed the highest antioxidant activity. The TPC and antioxidant activity of different commercial brands of tea were found to be positively correlated (r=0.97). J. Food Sci. Technol. Nepal, Vol. 6 (73-77), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8264

scholarly journals Behavior of bioactive compounds and antioxidant activity of mango (Azucar cultivar) juice during storage at 4 ºC

2019 ◽  
Vol 72 (1) ◽  
pp. 8743-8750
Author(s):  
María Bibiana Zapata Londoño ◽  
Ana Rosa Ramos Polo ◽  
Andrés Felipe Alzate Arbelaez ◽  
Benjamin Alberto Rojano ◽  
Maria Elena Maldonado Celis
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
High Performance ◽  
Storage Time ◽  
Mangifera Indica ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Mango Juice

Mango (Mangifera indica L.) is one the fruits that have shown antioxidant activity and high nutritional value. It was evaluated the effect of storage time and temperature on polyphenol content, ascorbic acid and antioxidant activity of mango (cv. Azucar) juice stored up to 64 days at 4 °C. Total polyphenol content was measured by Folin-Ciocalteu method, mangiferin and ascorbic acid were measured by HPLC (High-Performance Liquid Chromatography) and antioxidant activity was measured by ORAC (Oxygen Radical Absorbance Capacity), and ABTS•+ (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) method. Total phenolic content decreased after 16 days of juice storage. Ascorbic acid values did not show significant differences until 48 days of storage, and mangiferin content was very similar throughout storage time. The antioxidant activity measured by ORAC method was similar until the end of the storage; however, ABTS value decreased after 32 days of juice storage. In conclusion, storage up to 32 days of mango juice at 4 °C did not alter its antioxidant activity and ascorbic acid content.

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