scholarly journals An Alternative to Increase Accumulation of Phenolic Compound in Grapevine Callus Cultures: Chemical Mutagen Applications

2021 ◽  
Author(s):  
Emine Sema CETİN ◽  
Selda DALER
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Indole Acetic Acid ◽  
Callus Cultures ◽  
Culture Conditions ◽  
Chemical Mutagen ◽  
Total Phenolic ◽  
Petiole Explants ◽  
Leaf Petiole ◽  
Different Doses

Abstract This research was carried out to investigate the effects of chemical mutagen applications on producing phenolic compounds in calli obtained from leaf petiole explants of the Royal grape variety.Petioles were cultured in B5 medium containing 0.5 mg/L benzyl amino purine and 0.5 mg/L indole acetic acid to obtain callus. Calli obtained during the period following planting were subcultured in the same culture conditions three times at one month intervals. In the fourth subculture, the calli were transferred to nutrient mediums with the same composition containing ethyl methanesulfonate, sodium azide, azacitidine and acridine orange in three different doses, 0.5 mM, 1.0 mM, and 2.0 mM, and cultured in these mediums for 60, 120 and 180 minutes. Then, they were cultured again for four weeks in mutagen-free nutrient mediums with the same content as their previous mediums. At the end of this period, calli were taken from their nutrient medium, and total phenolic compound, total flavanol, total flavonol and anthocyanin analyzes were performed.As a result of the research, it has been determined that all mutagens applied are effective in increasing the production of phenolic compounds depending on the dose and time.

scholarly journals Phenolic compound, nutritional and antioxidant profile of pollen collected by the genus melipona in North Eastern Brazil

2019 ◽  
Vol 22 ◽  
Author(s):  
Rosane Gomes de Oliveira ◽  
Sona Jain ◽  
Lisiane dos Santos Freitas ◽  
Edilson Divino de Araújo
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Cinnamic Acid ◽  
Antioxidant Property ◽  
Food Supplement ◽  
Nutritional Composition ◽  
Northeastern Brazil ◽  
Total Phenolic ◽  
Eastern Brazil

Abstract The pollen collected by eusocial bees is often reported as being healthy food due to its important nutritional and therapeutic properties. However, studies reporting such properties are rare, especially for pollen collected by the genus Melipona in northeastern Brazil, which is the focus of this research. Pollen from seven species of stingless bees was analysed for its nutritional composition (sugar, lipid, protein and amino acids). The phenolic compound profile was described based on fourteen phenolic compounds (apigenin, kaempferol, luteolin, naringin, rutin, gallic acid, ferulic acid, caffeic acid, p-coumaric acid, chlorogenic acid, abscisic acid, protocatechuic acid, vanillic acid and trans-cinnamic acid). The antioxidant property was analysed by quantifying of total phenolic compounds, total flavonoids and DPPH. Chromatographic methods were used to identify and quantify the phenolic compounds and amino acids. The pollen samples from the bees under study showed good concentrations of proteins and amino acids and good antioxidant potential. The phenolic compounds luteolin, trans-cinnamic acid and apigenin were identified and described in pollen for the first time. Of the amino acids analysed, asparigine, glutamic acid, leucine and proline showed the highest concentrations. The research related to the theme showed that this is one of the first studies to identify and quantify the phenolic compounds and amino acids in stingless bee pollen, reflecting its importance in therapeutic use and as a food supplement.

scholarly journals Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times

2021 ◽  
Vol 9 (6) ◽  
pp. 1053-1061
Author(s):  
Mustafa Bayram ◽  
Semra Topuz ◽  
Cemal Kaya ◽  
Rahmi Ertan Anlı
Keyword(s):  
Phenolic Compounds ◽  
Methyl Ester ◽  
Gallic Acid ◽  
Phenolic Compound ◽  
Vanillic Acid ◽  
Acid Methyl Ester ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Oak Chips ◽  
Acid Methyl

This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples.

scholarly journals Comparative Study on Phenolic Compounds and Antioxidant Activities of Hop (Humulus lupulus L.) Strobile Extracts

Plants ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 135
Author(s):  
Jae Il Lyu ◽  
Jaihyunk Ryu ◽  
Kyoung-Sun Seo ◽  
Kyung-Yun Kang ◽  
Sang Hoon Park ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Antioxidant Activities ◽  
Water Extract ◽  
Ethanol Extract ◽  
Antioxidant Property ◽  
Flavonoid Compound ◽  
Total Phenolic ◽  
Extraction Solvent

In this study, we investigated the phenolic compounds in hop strobile extracts and evaluated their antioxidant property using DPPH and ABTS assay. The total phenolic compound (TPC) and total flavonoid compound (TFC) estimated in two different solvent extracts considerably varied depending on the extraction solvent. The most abundant phenolic compound in hop strobile was humulones (α-acid) with levels ranging from 50.44 to 193.25 µg/g. El Dorado accession revealed higher antioxidant activity in ethanol extracts (DPPH: IC50 124.3 µg/mL; ABTS: IC50 95.4 µg/mL) when compared with that of the other accessions. Correlations between DPPH (IC50) scavenging TFC in ethanol extract (TFC_E, −0.941), and TPC_E (−0.901), and between ABTS (IC50) scavenging TFC_E (−0.853), and TPC_E (−0.826), were statistically significant at p < 0.01 level, whereas no significant correlation was observed between antioxidant activities, TPC and TFC in water extract. This study is the first to report that variations in the level of phenolic contents and antioxidant activity of various hop cultivars depended on the type of extraction solvent used and the cultivation regions. These results could provide valuable information on developing hop products.

scholarly journals Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3249 ◽  
Author(s):  
Chiara Fanali ◽  
Susanna Della Posta ◽  
Alessandra Vilmercati ◽  
Laura Dugo ◽  
Marina Russo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Limit Of Detection ◽  
Total Concentration ◽  
Total Phenolic ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Italian Regions ◽  
Compound Concentration

The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g−1 with recovery of 72.9–92.1% (w/w) and 79.1–102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1–0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.

scholarly journals Upgrading Grape Pomace through Pleurotus spp. Cultivation for the Production of Enzymes and Fruiting Bodies

2019 ◽  
Vol 7 (7) ◽  
pp. 207 ◽  
Author(s):  
Aikaterini Papadaki ◽  
Vasiliki Kachrimanidou ◽  
Seraphim Papanikolaou ◽  
Antonios Philippoussis ◽  
Panagiota Diamantopoulou
Keyword(s):  
Phenolic Compounds ◽  
Culture Conditions ◽  
Maximum Activity ◽  
Grape Pomace ◽  
Added Value ◽  
Biological Efficiency ◽  
Laccase Production ◽  
Total Phenolic ◽  
Endoglucanase Activity ◽  
Mycelial Mass

Grape pomace, a by-product derived from winery industries, was used as fermentation media for the production of added-value products through the cultivation of two Pleurotus species. Solid-state (SSF), semiliquid (SLF), and submerged (SmF) fermentations were carried out using grape pomace as substrate. The effect of the different fermentations on the consumption of phenolic compounds, the production of mycelial mass and enzymes was evaluated using P. ostreatus and P. pulmonarius. The production of fungal biomass and enzymes was influenced by the fermentation mode. The maximum biomass values of ~0.5 g/g were obtained for both P. pulmonarius and P. ostreatus in SmF. Laccase production was induced in SSF and a maximum activity of 26.247 U/g was determined for P. ostreatus, whereas the highest endoglucanase activity (0.93 U/g) was obtained in the SmF of the same fungi. Analysis of phenolic compounds showed that both strains were able to degrade up to 79% of total phenolic content, regardless the culture conditions. Grape pomace was also evaluated as substrate for mushroom production. P. pulmonarius recorded the highest yield and biological efficiency of 14.4% and 31.4%, respectively. This study showed that mushroom cultivation could upgrade winery by-products towards the production of valuable food products.

scholarly journals Castanea sativaMill. Flowers amongst the Most Powerful Antioxidant Matrices: A Phytochemical Approach in Decoctions and Infusions

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Márcio Carocho ◽  
Lillian Barros ◽  
Albino Bento ◽  
Celestino Santos-Buelga ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Phenolic Compound ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Free Sugars ◽  
Hydrolyzable Tannins ◽  
Chestnut Tree ◽  
Phytochemical Profile

Infusions and decoction of chestnut tree flowers have been used for different medical purposes, but their phytochemical profile and antioxidant activity are still mostly unknown. Herein, decoctions and infusions of flowers from the two most appreciated chestnut cultivars (longalandjudia) in Trás-os-Montes, Portugal, were prepared and characterized with regard to their content in free sugars, organic acids, and phenolic compounds, such as flavonoids and hydrolyzable tannins, and their antioxidant activity. Overall, the decoction of the cultivarjudiawas the sample with both the highest quantity of flavonoids and antioxidant activity. The phenolic compound with the highest abundance in all samples was trigalloyl-HHDP-glucoside, followed by pentagalloyl glucoside. The sample with the highest quantity of total phenolic compounds wasjudiainfusion, closely followed bylongaldecoction, which also gave the highest quantities of ellagitannins. Regarding sugars and organic acids, the profiles were more similar. These results corroborate ancestral claims of the health benefits of infusions and decoctions of chestnut flowers.

scholarly journals Mentha spicata L. infusions as sources of antioxidant phenolic compounds: emerging reserve lots with special harvest requirements

2016 ◽  
Vol 7 (10) ◽  
pp. 4188-4192 ◽  
Author(s):  
Ingride Rita ◽  
Carla Pereira ◽  
Lillian Barros ◽  
Celestino Santos-Buelga ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Total Phenolic ◽  
Mentha Spicata ◽  
Total Phenolic Compound

Infusions of Mentha spicata reserve lots revealed the highest total phenolic compound content and, consequently, the mightiest antioxidant activity.

scholarly journals High phenolic and mineral compound of rice lines as an alternative healthy food to maintain human health under climate change

2021 ◽  
Vol 911 (1) ◽  
pp. 012003
Author(s):  
I A Rumanti ◽  
Yudhistira Nugraha ◽  
Trias Sitaresmi ◽  
Rina Hapsari Wening
Keyword(s):  
Climate Change ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Mineral Content ◽  
Block Design ◽  
Brown Rice ◽  
Healthy Food ◽  
Yield Potential ◽  
Total Phenolic ◽  
Early Maturity

Abstract Climate change promotes variances diseases in rice plant and humans. Unpredicted weather due to climate change caused an optimal condition for vectors, pathogens and hosts to be survive and reproduced themselves. Phenolic compounds have the ability to act as antioxidants that can counteract free radicals and prevent various diseases in humans. The mineral content of Zn and Fe is also very useful to anticipate anaemia, stunting and immune boasting in humans being. The research was conducted by tested 14 promising lines and 2 check varieties in the farmer field. The research was followed randomized block design with 3 replications. The grains of each line and checks were analysis in the laboratory for mineral content and phenolic content. The results showed that there were several rice lines that had good yield potential with high antioxidant and mineral content, including IR83663-20-3-2-2, B5640H-MR-1-PN-1, and BH39D-MR-PN-1. IR83663-20-3-2-2 has a high Zn content in rice that is 23.76 ± 2.03 ppm, with grain yield of 5.39 t ha-1, and early maturity. While the B5640H-MR-1-PN-1 line is a black rice and has a phenolic compound of 4801.00 ± 0.00 mg AAE 100−g of brown rice. The BH39D-MR-PN-1 line is a red rice which has a higher total phenolic compound up to 5743.35 ± 9.74 mg AAE 100−g of brown rice and Zinc mineral content of 23.66 ± 0.25 mg kg−1. The availability of specialty rice varieties with high mineral content and phenolic compounds will provide an alternative for healthy food, especially during a pandemic virus recently. Besides this, the foodstuffs can be utilized to broad market opportunities and decrease a need of imports.

scholarly journals The Effects of Bud Load and Applied Water Amounts on the Biochemical Composition of the ‘Narince’ Grape Variety (Vitis vinifera L.)

2015 ◽  
Vol 43 (2) ◽  
pp. 380-387 ◽  
Author(s):  
Serpil GÖK TANGOLAR ◽  
Semih TANGOLAR ◽  
Güzin TARIM ◽  
Hasim KELEBEK ◽  
Sevilay TOPÇU
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
White Wine ◽  
Control Treatment ◽  
Total Phenolic ◽  
Growth Stages ◽  
Wine Grape ◽  
Grape Variety ◽  
Berry Composition

This study evaluated the effects of various bud load and water amounts (WA) on the berry composition of the ‘Narince’ white wine grape variety. Two water amounts (WA-I and WA-II) administered during growth stages or a non-irrigated (rainfed) control treatment were paired with two different bud loads (K (normal) and 2K (two-fold buds) to assess their effects onsugar, organic acid and phenolic compound contents, as well as antioxidant capacity of the berries for a white wine grape variety ‘Narince’. Despite a slight decrease observed only in sugars in the second year, increases in all phenolic compounds examined (especially in catechin and epicatechin) were detected in the WA-I application. The total phenolic compound values obtained for 2K in the same application was also high. The antioxidant capacity values were not significantly affected by theirrigation or bud load applications. Therefore, a 2K bud load with WA-I treatments in which 50% and 75% of the cumulative evaporation from the Class A pan during berry set to veraison and veraison to ripening, respectively, are recommended for irrigation in high plateau viticulture. By maintaining or increasing the fruit composition of ‘Narince’ grapes, these treatments can optimize grape yield and the earnings of growers. In all applications, glucose (among the sugars), tartaric acid (among theorganic acids), and catechin and epicatechin (among the phenolic compounds) were higher than their counterparts.

scholarly journals Estimation of phenolic compounds and antioxidant capacity in leaves of fruit species using near-infrared spectroscopy and a chemometric approach

2021 ◽  
pp. 109-119
Author(s):  
Darly Rodrigues Pompeu ◽  
Audrey Pissard ◽  
Hervé Rogez ◽  
Pascal Dupont ◽  
Marc Lateur ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Prunus Avium ◽  
Total Phenolic ◽  
Statistical Parameters ◽  
Fruit Species

Description of the subject. Phenolic compounds are very important to the antioxidant capacity of plant species. Phenolic compounds and hence antioxidant capacity are commonly measured in the laboratory using indirect methods that involve several stages and chemicals. Objectives. This study aims to identify species with high content of phenolic compounds and antioxidant capacity and to measure these parameters in the leaves of fruit species using near-infrared spectroscopy (NIRS). Method. A total of 68 samples of different varieties of Prunus avium, Prunus cerasus, Malus domestica, Prunus domestica, Pyrus communis, Vitis vinifera, Ficus carica and Corylus avellana were investigated. The dried ground leaves were scanned in reflectance mode and the phenolic compound content (total phenolic compounds, total flavanols and total flavonols) and antioxidant capacity (2-2-diphenyl-1-picrylhydazil [DPPH] and oxygen radical absorbance capacity [ORAC]) were determined. Results. Great variability of phenolic compound content and antioxidant capacity was observed between species (inter-species) and between varieties (intra-species). The spectra with and without pre-treatments were tested to correlate with the phenolic compound content and antioxidant capacities. The pre-treatments tested showed a slight improvement in statistical parameters (R²CAL > 0.75; R²CV > 0.21; RPD > 1.1). Conclusions. The results suggest that NIR spectroscopy with chemometric approaches could be used to rapidly estimate the phenolic compound content and antioxidant capacity of the leaves of fruit species. The species evaluated in this study were shown to be a rich source of phenolic compounds and antioxidants.

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