scholarly journals HPTLC Profile of Phenolic Compounds Presents in Extracts Obtained from Different Varieties of White and Red Grape Pomace

2021 ◽  
Vol 8 (1) ◽  
pp. 25-30
Author(s):  
Bubueanu Corina ◽  
Catalin Ducu ◽  
Ioana Tabrea ◽  
Sorin Moga
Keyword(s):  
Quality Evaluation ◽  
Chemical Compounds ◽  
Food Supplement ◽  
Grape Pomace ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Cabernet Sauvignon ◽  
Phenol Content ◽  
Red Grapes ◽  
Red Grape

Grape pomace is used in different areas in the food and food supplement, cosmetic, pharmaceutic industries, and for compost or animal food. The chemical composition is different between white and red grapes varieties, depending also on the sort of wine obtained. Grape pomace contains various chemical compounds from the following classes: phenolics, proteins, minerals, lipids.  Our goal was to show the HPTLC fingerprint for quality evaluation and total phenol content for the quantitative evaluation of extracts obtained from 4 varieties of grape pomace (Feteasca regala, Riesling, Burgund, Cabernet Sauvignon). The extracts were obtained by UAE and MAE. The HPTLC fingerprints of the extract shown that there are 4 compounds present in all samples: rutin, hyperoside and, chlorogenic and caffeic acids. In all samples was observed the presence of resveratrol. Total phenol content expressed as gallic (GAE) acid equivalents per 100ml extract were between 4.75% and 13.08%.

scholarly journals Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: instrumental mechanical properties and FT-NIR spectrum

OENO One ◽  
2012 ◽  
Vol 46 (1) ◽  
pp. 29 ◽  
Author(s):  
Luca Rolle ◽  
Fabrizio Torchio ◽  
Bénédicte Lorrain ◽  
Simone Giacosa ◽  
Susana Río Segade ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Young’S Modulus ◽  
Modulus Of Elasticity ◽  
Young's Modulus ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Cabernet Sauvignon ◽  
Phenol Content ◽  
Grape Seeds ◽  
Young’S Modulus Of Elasticity

<p style="text-align: justify;"><strong>Aims</strong>: Fourier Transform-Near Infrared (FT-NIR) spectrum and instrumental texture parameters were assessed as total phenol content and extractability predictors in intact grape seeds.</p><p style="text-align: justify;"><strong>Methods and results</strong>:The study was carried out on Cabernet-Sauvignon seeds from grapes harvested at six different advanced physiological stages throughout ripening and calibrated by flotation to reduce the in-field heterogeneity inside each sample. Among the instrumental mechanical properties tested (i. e., break force, break energy, Young’s modulus of elasticity and deformation index), the seed Young’s modulus of elasticity showed an increase during the first four weeks of ripening. This parameter also showed significant correlations with phenol content and extractability, although with low R coefficients. These correlations highlighted that the springier seed tissues greatly increase phenol extractability. Nevertheless, the best prediction of seed phenol content, performed directly on intact seeds, was found using FT-NIR spectroscopy in transmittance mode. The standard error of prediction for total phenol content was less than 8 %, while that for phenol extractability was worse.</p><p style="text-align: justify;"><strong>Conclusion</strong>: On the basis of these results, the two analytical methods could be applied in oenology for the rapid monitoring of seed phenolic maturity.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The phenolic composition of grapes at the harvest time is a key factor determining their quality, and thus the quality of the finished wine. The chemical methods used for the determination of seed phenol content and extractability are generally slow because they require a preliminary extraction. Therefore, a rapid evaluation of these parameters could be highly interesting for the oenological sector.</p>

scholarly journals Effect of Traditional Preparation Processing on the Total Phenol Content and Antioxidant Activity of Fallopia multiflora Thunb.

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Bui Thi Thuong ◽  
Pham Xuan Sinh ◽  
Nguyen Thanh Hai ◽  
Nguyen Thi Thanh Binh ◽  
Nguyen Xuan Tung
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Quality Evaluation ◽  
Publishing House ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Polygonum Multiflorum ◽  
Traditional Preparation ◽  
Medical Publishing

This study evaluates the effects of traditional preparation on the total phenol content and in vitro antioxidant activity of Fallopia multiflora Thunb.. The experimental results show that the total phenol content calculated with gallic acid (GAE) of Fallopia multiflora Thunb. increased during preparation processing. The Fallopia multiflora Thunb. after preparation had a total phenol content of 22.73 ± 0.21 mg GAE/g, about 3% higher than the raw sample (22.03 ± 0.40 mg GAE/g). The preparation processing also significantly increased the antioxidant activity of Fallopia multiflora Thunb.. The concentration of extract, which could neutralize 50% of the free radicals generated from 2.2-diphenyl-1-picrylhydrazyl of medicinal materials, after processing was 53.71 ± 0.44 µg/ml, about 2.3 times lower when compared to raw pharmaceutical materials (124,38 ± 0,56 µg/ml). Keywords Fallopia multilflora Thunb., processing, antioxidant, total phenol, neutralized free radicals. References [1] P.X. Sinh, Traditional pharmacology, Medical Publishing House, Ha Noi, 2014, pp. 352-353 (in Vietnamese).[2] L. Lin, C. Qu, J. Ni, A novel method to analyze hepatotoxic components in Polygonum multiflorum using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry, Journal of hazardous materials 299 (2015) 249-259. https://doi.org/10.1016/j.jhazmat.2015.06.014[3] Y. Liu, Q. Wang, J. Yang, X. Guo, W. Liu, S. Ma, S. Li, Polygonum multiflorum Thunb.: a review on chemical analysis, processing mechanism, quality evaluation, and hepatotoxicity, Frontiers in pharmacology 9 (2018) 364. http://doi.org/10.3389 / fphar.2018.00364.[4] J. Huang, J.P. Zhang, J.Q. Bai, M.J. Wei, J. Zhang, Z.H. Huang, G.H. Qu, W. Xu, X.H. Qiu, Chemical profiles and metabolite study of raw and processed Polygoni Multiflori Radix in rats by UPLC-LTQ-Orbitrap MSn spectrometry, Chinese journal of natural medicines 16 (5) (2018) 375-400. http://doi.org/10.1016 / S1875-5364 (18) 30070-0.[5] L. Liang, J. Xu, W.W. Zhou, E. Brand, H.B. Chen, Z.Z. Zhao, Integrating targeted and untargeted metabolomics to investigate the processing chemistry of Polygoni Multiflori Radix, Frontiers in pharmacology 9 (2018) 934. http://doi.org/10.3389/fphar.2018.00934.[6] Ministry of Health, Vietnamese Pharmacopoeia V, Medical Publishing House, Ha Noi, part 2, 2018, pp 1180-1181 (in Vietnamese).[7] N.T.H. Ly, T.T. Thao, P.V. Truong, P.T. Thuong, Quality Evaluation of Fallopia multiflora in Vietnam Based on HPLC-FLD and Chemometrics, Natural Products Chemistry & Research 6(6) (2018) 1-7. http://doi.org/10.4172/2329-6836.1000346.[8] L. Lin, B. Ni, H. Lin, M. Zhang, X. Li, Xi. Yin, C. Qu, J. Ni, Traditional usages, botany, phytochemistry, pharmacology and toxicology of Polygonum multiflorum Thunb.: a review, Journal of Ethnopharmacology 159 (2015) 158-183. https://doi.org/10.1016/j.jep.2014.11.009.[9] G.A. Bounda, Y.U. Feng, Review of clinical studies of Polygonum multiflorum Thunb. and its isolated bioactive compounds, Pharmacognosy research 7 (3) (2015) 225. http://doi.org/10.4103 / 0974-8490.157957.[10] M.P. Kähkönen, A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T. S. Kujala, M.Heinonen, Antioxidant activity of plant extracts containing phenolic compounds, Journal of agricultural and food chemistry 47 (10) (1999) 3954-3962. http://doi.org/10.1021 / jf990146l.[11] H.H. Lin, A. L. Charles, C.W. Hsieh, Y. ChiLee, J.Y. Ciou, Antioxidant effects of 14 Chinese traditional medicinal herbs against human low-density lipoprotein oxidation, Journal of traditional and complementary medicine 5 (1) (2015) 51-55. https://doi.org/10.1016/j.jtcme.2014.10.001.    

Evaluation of virgin olive oil bitterness by total phenol content analysis

2007 ◽  
Vol 109 (3) ◽  
pp. 193-197 ◽  
Author(s):  
Gabriel Beltrán ◽  
María T. Ruano ◽  
Antonio Jiménez ◽  
Marino Uceda ◽  
María P. Aguilera
Keyword(s):  
Content Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Total Phenol Content and Antimicrobial Activity of Lingonberry (Vaccinium vitis-idaea L.) from Several Areas in the Eastern Carpathians

2017 ◽  
Vol 9 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Éva LASLO ◽  
Zoltán Attila KÖBÖLKUTI
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Effect ◽  
Bioactive Compound ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Eastern Carpathians ◽  
Spoilage Bacteria ◽  
New Perspective ◽  
Similar Growth

This study evaluated the antimicrobial activity and the total phenol content of Vaccinium vitis idaea L. berry fruit from five different localities with distinct growth sites in the Eastern Carpathians. The antibacterial effect of lingonberry was studied on nine selected Gram-positive and negative, foodborne, illness causing and spoilage bacteria. The total phenol content was estimated by the Folin-Ciocalteu method. The present results showed stronger antibacterial effect of lingonberry on Gram-negative bacteria, especially on Pseudomonas fluorescens and Pseudomonas aeruginosa. The total phenol content varied between 3.72 and 2.1 mM GAE/ml. As data suggested, Vaccinium vitis-idaea fruits originating from different geographic regions and environment, differ from each other in terms of bioactive compound quantity and activity. In the selection of new perspective cultivars of lingonberry, the geographical origin of fruits must be considered. Two Step Cluster analysis detected relatively well supported relationship between samples provided from similar growth sites. Correlation analysis showed no correlation between altitude, phenol content and antimicrobial activity.

scholarly journals Antioxidant activity and total phenolic content in Caulerpa filiformis (Chlorophyta) from Sechura Bay and Paracas Bay, Peru

2020 ◽  
Vol 27 (1) ◽  
pp. 061-066 ◽  
Author(s):  
Joyce Mamani ◽  
Jorge Chávez ◽  
Eder Apumayta ◽  
Patricia Gil-Kodaka
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Methanolic Extract ◽  
Total Phenol ◽  
North Coast ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phytochemical Screening ◽  
Phenol Content ◽  
The North

In Peru, Caulerpa filiformis is a marine algae listed as an invasive species. For years, its distribution has been considered to be in the north coast (Isla Lobos de Afuera and Piura) until a recent report of its distribution in the central coast (Ancash, Lima, and Ica). The present investigation aims to determine the main groups of secondary metabolites, total phenol content, and antioxidant activity of the methanolic extract of C. filiformis from Sechura Bay (Piura) and Paracas Bay (Ica). The main chemical groups were determined through phytochemical screening, the content of phenols by the Folin–Ciocalteu method, and antioxidant activity by the ABTS method (2,2-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid]) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH). The phytochemical screening of the methanolic extract of C. filiformis from Sechura Bay and Paracas Bay revealed the presence of carbohydrates, polyphenols, tannins, flavonoids, lipids, alkaloids, steroids, and triterpenes for both extracts. The total phenol content of the extract of C. filiformis from Sechura Bay (39.31 ± 0.39 mg of AGE/g extract) was significantly higher (p < 0.05) than that from Paracas Bay (18.78 ± 0.31 mg of AGE/g extract). In the ABTS and DPPH assays, the antioxidant capacity of the Sechura C. filiformis extract (IC50 = 3.49 ± 0.01 and 2.18 ± 0.02 mg/mL) was significantly higher (p < 0.05) than that of the Paracas C. filiformis extract (IC50 = 6.41 ± 0.02 and 2.42 ± 0.04 mg /mL). These findings suggest that the methanolic extract of C. filiformis is a source of secondary metabolites with an antioxidant potential.

scholarly journals Prediction of Total Phenolic Content in Extracts of Prunella Species from HPLC Profiles by Multivariate Calibration

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Saliha Sahin ◽  
Esra Isik ◽  
Cevdet Demir
Keyword(s):  
High Performance ◽  
Multivariate Calibration ◽  
Principal Component Regression ◽  
Principal Component ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Calibration Methods ◽  
Hplc Profiles

The multivariate calibration methods—principal component regression (PCR) and partial least squares (PLSs)—were employed for the prediction of total phenol contents of four Prunella species. High performance liquid chromatography (HPLC) and spectrophotometric approaches were used to determine the total phenol content of the Prunella samples. Several preprocessing techniques such as smoothing, normalization, and column centering were employed to extract the chemically relevant information from the data after alignment with correlation optimized warping (COW). The importance of the preprocessing was investigated by calculating the root mean square error (RMSE) for the calibration set of the total phenol content of Prunella samples. The models developed based on the preprocessed data were able to predict the total phenol content with a precision comparable to that of the reference of the Folin-Ciocalteu method. PLS model seems preferable, because of its predictive and describing abilities and good interpretability of the contribution of compounds to the total phenol content. Multivariate calibration methods were constructed to model the total phenol content of the Prunella samples from the HPLC profiles and indicate peaks responsible for the total phenol content successfully.

scholarly journals Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 354 ◽  
Author(s):  
Roberta Tolve ◽  
Gabriella Pasini ◽  
Fabiola Vignale ◽  
Fabio Favati ◽  
Barbara Simonato
Keyword(s):  
Food Industry ◽  
Cooking Time ◽  
Point Of View ◽  
Grape Pomace ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Slowly Digestible Starch

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.

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