scholarly journals COMPARATIVE ACTIVITY OF TOTAL POLYPHENOLS AND ANTIOXIDANT COMPOUNDS FROM UNCARIA TOMENTOSA ENHANCED WITH CITRIC ACID

2021 ◽  
Vol 15 (1) ◽  
pp. 69
Author(s):  
Cesar Augusto Roque Borda ◽  
Camila Katerine Aranda Medina ◽  
Raiza Felismino Silveira ◽  
Priscilla Ayleen Bustos Mac-Lean ◽  
Angela Vacaro de Souza ◽  
...  
Keyword(s):  
Citric Acid ◽  
Antioxidant Compounds ◽  
Total Polyphenols ◽  
Uncaria Tomentosa ◽  
Comparative Activity

scholarly journals Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

2019 ◽  
Vol 76 (1) ◽  
pp. 63
Author(s):  
Sanda ANDREI ◽  
Andrea BUNEA ◽  
Daria Antonia DUMITRAŞ ◽  
Adela PINTEA
Keyword(s):  
Ascorbic Acid ◽  
Thermal Processing ◽  
Tomato Juice ◽  
Antioxidant Compounds ◽  
Ascorbic Acid Concentration ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Time Processing ◽  
Thermally Processed ◽  
Lycopene Content

The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.

scholarly journals Organic and Conventional Herbs Quality Reflected by Their Antioxidant Compounds Concentration

2020 ◽  
Vol 10 (10) ◽  
pp. 3468 ◽  
Author(s):  
Ewelina Hallmann ◽  
Piotr Sabała
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Beta Carotene ◽  
Ocimum Basilicum ◽  
Antioxidant Compounds ◽  
Origanum Vulgare ◽  
Total Polyphenols ◽  
Conventional Production ◽  
Origanum Majorana ◽  
The Individual

The aim of this work was to determine the bioactive compounds concentration in herbs from organic and conventional production. In 2017 and 2018, herbs of four species, including basil (Ocimum basilicum L.), bear’s garlic (Allium ursinum L.), marjoram (Origanum majorana L.), and oregano (Origanum vulgare L.), were examined. The concentrations of polyphenols, phenolic acids, flavonoids, carotenoids, and chlorophylls were measured. Next, separation and identification of the individual bioactive compounds were completed. The obtained results show that organic herbs contained significantly higher concentrations of total polyphenols, flavonoids, and phenolic acids compared to conventional herbs in both investigation years. On the other hand, conventional herbs contained significantly higher concentrations of chlorophylls and carotenoids, including beta-carotene.

scholarly journals Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 389
Author(s):  
Silvia Medda ◽  
Leonarda Dessena ◽  
Maurizio Mulas
Keyword(s):  
Phenolic Compounds ◽  
Phenylalanine Ammonia Lyase ◽  
Raw Materials ◽  
Phenylpropanoid Pathway ◽  
Polyphenolic Compounds ◽  
Antioxidant Compounds ◽  
Total Polyphenols ◽  
Spectrophotometric Methods ◽  
Pal Activity ◽  
Potential Use

The leaves and berries of myrtle (Myrtus communis L.) are rich in phenolic compounds, such as phenolic acids, flavonoids, and flavanols. The richness of these antioxidant compounds allows the potential use of myrtle biomasses as raw materials for medicinal and functional food products. Most of the phenolic compounds originate from the phenylpropanoid pathway, where phenylalanine ammonia lyase (PAL) enzyme activates the first step. The objective of this research is to study the activity of PAL as related to accumulation in the myrtle fruits and leaves of some phenolic compounds in the period between blossom and full berry ripening. With this aim, we compared two model genotypes with different fruit coloration. In leaves and berries of two cultivars, ‘Giovanna’ with pigmented berries and ‘Grazia’ with white berries, the PAL activity and content of polyphenols, anthocyanins, flavonoids, and tannins were determined with spectrophotometric methods. PAL activity was quite constant in leaves and variable in berries: Greater in berries of ‘Giovanna’ than in those of ‘Grazia’ cultivar, and increasing from berry color-break to full ripening. In berries, a positive correlation between PAL and flavonoids (r = 0.44), and between PAL and anthocyanins (r = 0.69), as well as a negative correlation between PAL and total polyphenols (r = −0.471), were found.

scholarly journals Effects of Ultrasound Treatments on Antioxidants Content of Cider, Enriched Previously with Natural Extracts

2001 ◽  
Vol 71 (3) ◽  
pp. 263-268
Author(s):  
Boris Brezan ◽  
Carmen Liliana Badarau ◽  
Alexandru Woinaroschy ◽  
Vasile Padureanu
Keyword(s):  
Citric Acid ◽  
Carrot Juice ◽  
Application Time ◽  
Citric Acid Solution ◽  
Total Polyphenols ◽  
Black Carrot ◽  
Natural Extracts ◽  
Blueberry Juice ◽  
Liquid Extract ◽  
Propagation Medium

The cider obtained in laboratory conditions was enriched in valuable and natural bio compounds using several extracts (obtained from blueberry juice and an colorant obtained from black carrot `Black Carrot HC Red-Blue Colored Concentrate` in 2% citric acid solution) and ultrasounds treatments.Compared with the untreated cider, all the cider variants enriched with both types of extracts had higher values for total polyphenols and flavonoids content. This increase in values, from one measurement to another is due to the increase in the amplitude of the ultrasound in the propagation medium (cider + liquid extract). This reveals the importance of increasing the amplitude, in the efficiency of extraction of anthocyanins, demonstrating that a similar application time, but at different amplitude, influences the content of polyphenols and flavonoids, respectively.To assess the antioxidant activity of the cider variants tested in the experimental study, it was estimated the diphenylpicrylhydrazyl (DPPH) free inhibition percentage (DPPH inhibition) by the enriched cranberry extracts obtained from the forest fruits (blueberries) in 2% citric acid, respectively by those obtained by using black carrot juice (0.03% concentration).

scholarly journals Ekstraksi Polifenol Total dari Herba Suruhan (Peperomia pellucida [L.] KUNTH) Menggunakan Metode Citric Acid-Glucose Based Microwave Assisted Extraction

2019 ◽  
Vol 10 ◽  
pp. 76-80
Author(s):  
Duwi Meiliyani ◽  
Sabaniah ◽  
Islamudin Ahmad
Keyword(s):  
Citric Acid ◽  
Extraction Method ◽  
Microwave Assisted Extraction ◽  
Green Solvent ◽  
Liquid Ratio ◽  
Extraction Condition ◽  
Total Polyphenols ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Solid Liquid

This study aims to determine the effect of citric acid-glucose based microwave assited extraction (MAE) method on total polyphenols content from (Peperomia pellucida [L.] Kunth) herbs. Dried samples were extracted using green solvent glucose citric acid with a ratio of 1: 1 g/g, 3: 1 g/g, and 5: 1 g/g, respectively, 30% microwave power for 5 minutes, and 1:5 g /mL solid-liquid ratio. Then the obtained extract solution was performed determination total polyphenols content using Folin-Ciocalteu reagent, and the absorbance was measured using a UV-Vis spectrophotometer at 791 nm. Based on the results, obtained total polyphenols content according to the extraction condition namely 214.405 mg GAE/g sample (3: 1 g /g solvent), 84.833 mg GAE /g sample (1: 1 g /g solvent) and 53,9451 mg GAE/g sample (5: 1 g /g solvent), respectively. This study is a preliminary data about the use of citric acid-glucose based microwave assisted extraction method on total polyphenols content from this plant quickly, easily and efficiently.

Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand

2020 ◽  
Vol 901 ◽  
pp. 3-9
Author(s):  
Sirirat Panich
Keyword(s):  
Antioxidant Activity ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Dehydration Process ◽  
Total Phenolic Compounds ◽  
Fruit And Vegetable ◽  
Total Polyphenols ◽  
Total Phenolic Compound

Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

scholarly journals Extraction of red grape pomace antioxidants with aqueous organic acid solutions using kinetic modelling

2017 ◽  
Vol 62 (3) ◽  
pp. 287-298
Author(s):  
Dimitris Makris
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Food Industry ◽  
Kinetic Modelling ◽  
Reducing Power ◽  
Grape Pomace ◽  
Antioxidant Compounds ◽  
Aqueous Acetic Acid ◽  
Acid Solutions ◽  
Red Grape

Grape pomace is a food industry residual material which may contain a high load of polyphenolic antioxidants and a number of methods have been implemented for their effective recovery. Nevertheless, eco-friendly processes should embrace environmentally benign and non-toxic solvents. On this basis, this study investigated the extraction of antioxidants, by employing aqueous acetic acid and citric solutions and monitoring the reducing power (PR) of the extracts. The scope was to evaluate the effect of acid concentration on the extraction yield using kinetics. The kinetic model established allowed for the credible comparison of the extraction efficiencies, achieved with acetic acid and citric acid solutions of variable concentration. The results suggested that citric acid solutions were more effective in recovering red grape pomace antioxidants. Using a 4% (w/v) citric acid solution, a maximum PR of 229.8 ?M ascorbic acid equivalents per g of dry pomace could be attained. This investigation demonstrated that aqueous media used for the extraction of antioxidant compounds from food industry wastes could be significantly influenced by the acidifying agent and its concentration.

scholarly journals A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populations

2021 ◽  
pp. 1-21
Author(s):  
Daniel Hinojosa-Nogueira ◽  
Sergio Pérez-Burillo ◽  
Inés García-Rincón ◽  
José Ángel Rufián-Henares ◽  
Silvia Pastoriza de la Cueva
Keyword(s):  
Pregnant Women ◽  
Mobile Application ◽  
Antioxidant Compounds ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Dietary Polyphenols ◽  
Simple Tool ◽  
Health Factors ◽  
Different Populations ◽  
Polyphenol Intake

Abstract Objective: Polyphenols are antioxidant compounds with an impact on different health factors. Thus, it is important to have precise tools to estimate the intake of polyphenols. This study focuses on the development of an intuitive tool to estimating the intake of dietary total polyphenols. Design: The tool was developed in a spreadsheet to improve accessibility and use. It is divided into six different meals for each of the 7 days with a similar format to 24-hour diet recalls. The total polyphenol values of 302 foods were included and the possibility of own values. Setting: Framework of the European project Stance4Health, Granada, Spain. Participants: This tool was tested on 90 participants in different stages of life (girls, women and pregnant women). Ages ranged from 10 to 35. Results: The total polyphenol intake obtained was of 1790 ± 629 mg polyphenols/day. The highest consumption of polyphenols was observed in pregnant women (2064 mg/day). Polyphenols intake during the weekend was lower for the 3 groups compared to the days of the week. The results were comparable with those of other studies. Conclusions: The current tool allows the estimation of the total intake of polyphenols in the diet in a fast and easy way. The tool will be used as a basis for a future mobile application.

scholarly journals Nutritional characterization of some natural plants used in poultry nutrition

2020 ◽  
Vol 23 (2) ◽  
pp. 58-72
Author(s):  
Turcu Raluca Paula ◽  
Olteanu Margareta ◽  
Untea Arabela Elena ◽  
Saracila Mihaela ◽  
Varzaru Iulia ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Animal Feed ◽  
Proximate Analysis ◽  
Point Of View ◽  
Antioxidant Compounds ◽  
High Concentration ◽  
Total Polyphenols ◽  
Animal Products ◽  
Natural Plants ◽  
Poultry Nutrition

Abstract Current nutritional strategies of livestock industry are focused on evaluating the effects of terrestrial sources rich in natural bioactive compounds that can be used in farm animal feed and the subsequent implications on the quality of resulting animal products. In this context, the present study aimed to characterize from a nutritional point of view some natural plants used as phyto-additives in poultry nutrition: oregano, mint, basil, sage, fenugreek, thyme, turmeric, cumin and rosemary. The results of this study on plants nutritional evaluation showed a varied proximate analysis. Of all the plants, cumin, fenugreek and basil were the richest source of crude protein. Thyme had a large ether extractives content, followed by rosemary, sage and cumin. The obtained results revealed that oregano has the strongest antioxidant capacity (849.77 mmols equiv. asc. acid; 863.57 mmols equiv. vit. E), the highest total polyphenols concentration (86.77 mg GAE/g) and lutein and zeaxanthin (304.23 μg/g) of the analysed plants. Nevertheless, all plants had high concentration of total polyphenols, except cumin, a large amount of xanthophylls and vitamin E. After oregano, sage and thyme have been noted for their antioxidant capacity and major antioxidant compounds. Basil and sage revealed the highest amount of essential trace elements.

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