scholarly journals ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF TISSUE DURING DEVELOPMENT

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 503C-503
Author(s):  
M.S. Padda ◽  
D.H. Picha
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Phenolic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Root Weight ◽  
Tissue Weight ◽  
Stage Of Development ◽  
Leaf Tissues

Antioxidant activity and phenolic content in sweetpotato root and leaf tissues were quantified at different developmental stages. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4 g root weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex tissue than internal pith tissue. The highest total phenolic content and antioxidant activity was found in cortex tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry tissue weight and 9.7 mg Trolox eq/gdry tissue weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry tissue weight) and antioxidant activity (99.6 mg Trolox eq/g dry tissue weight). Chlorogenic acid was the major phenolic acid in root and leaf tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.

scholarly journals ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF TISSUE DURING DEVELOPMENT

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 498C-498
Author(s):  
M.S. Padda ◽  
D.H. Picha
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Phenolic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Root Weight ◽  
Tissue Weight ◽  
Stage Of Development ◽  
Leaf Tissues

Antioxidant activity and phenolic content of sweetpotato root and leaf tissues were quantified at different developmental stages. 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4.0 g root weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex tissue than internal pith tissue. The highest total phenolic content and antioxidant activity was found in cortex tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry tissue weight and 9.7 mg Trolox eq/gdry tissue weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry tissue weight) and antioxidant activity (99.6 mg Trolox eq/g dry tissue weight). Chlorogenic acid was the major phenolic acid in root and leaf tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.

scholarly journals Antioxidant Activity and Phenolic Composition in ‘Beauregard’ Sweetpotato Are Affected by Root Size and Leaf Age

2007 ◽  
Vol 132 (4) ◽  
pp. 447-451 ◽  
Author(s):  
Malkeet S. Padda ◽  
D.H. Picha
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Phenolic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Leaf Age ◽  
Dry Weight ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
Root Weight

Phenolic acids are considered important antioxidants that may help to prevent many human chronic diseases. The antioxidant activity and phenolic content of sweetpotato [Ipomoea batatas (L.) Lam.] roots and leaves of different sizes and ages, respectively, were quantified. Small roots (≈4 g root weight) had a higher antioxidant activity and phenolic content compared with full-sized marketable roots (≈300 g root weight). Phenolic content in marketable roots was significantly higher in the cortex tissue than in the internal pith tissue. The highest total phenolic content [chlorogenic acid equivalents (10.3 mg·g−1 dry weight)] and antioxidant activity [Trolox equivalents (9.7 mg·g−1 dry weight)] was found in cortex tissue of small-sized roots. Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Young, immature unfolded leaves had the highest total phenolic content (88.5 mg·g−1 dry weight) and antioxidant activity (99.6 mg·g−1 dry weight). Chlorogenic acid was the major phenolic acid in root and leaf tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid. The results suggest that small-sized roots, which are typically discarded in the field, and young immature leaves may be concentrated sources of phenolic antioxidants.

scholarly journals (184) Phenolic Composition and Antioxidant Activity of Sweetpotato Cultivars Marketed in the European Union

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1017D-1018
Author(s):  
Malkeet S. Padda ◽  
David H. Picha
Keyword(s):  
European Union ◽  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
The European Union ◽  
Tissue Weight ◽  
Dicaffeoylquinic Acid

Phenolic compounds and antioxidant activity were quantified in the principal sweetpotato cultivars marketed in the European Union. Total phenolic content, individual phenolic acids, and antioxidant activity in each cultivar were determined using Folin-Denis reagent, reversed-phase HPLC, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, respectively. Significant differences in phenolic composition and antioxidant activity were found between cultivars. A Jamaican-grown, white-fleshed cultivar had the highest total phenolic content [4.11 mg·g-1 chlorogenic acid (dry tissue weight)], while the highest antioxidant activity [3.60 mg·g-1 Trolox (dry tissue weight)] was observed in the orange-fleshed California-grown cultivar Diane. Chlorogenic acid and 3,5-dicaffeoylquinic acid were the predominant phenolic acids, while caffeic acid was the least abundant in most cultivars. The highest content of chlorogenic acid (0.42 mg·g-1 dry tissue weight); 3,5-dicaffeoylquinic acid (0.43 mg·g-1 dry tissue weight); and 3,4-dicaffeoylquinic acid (0.25 mg·g-1 dry tissue weight) was present in the white-fleshed Jamaican cultivar. The orange-fleshed cultivars Diane and Beauregard had the highest content of caffeic acid (0.13 mg·g-1 dry tissue weight) and 4,5-dicaffeoylquinic acid (0.32 mg·g-1 dry tissue weight), respectively.

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

scholarly journals Spent Coffee Grounds’ Valorization towards the Recovery of Caffeine and Chlorogenic Acid: A Response Surface Methodology Approach

2021 ◽  
Vol 13 (16) ◽  
pp. 8818
Author(s):  
Georgia-Christina Mitraka ◽  
Konstantinos N. Kontogiannopoulos ◽  
Maria Batsioula ◽  
George F. Banias ◽  
Andreana N. Assimopoulou
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Chlorogenic Acid ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Value Added ◽  
Total Phenolic ◽  
Spent Coffee Grounds ◽  
Coffee Grounds

The amount of spent coffee grounds (SCGs) created, represents an environmental challenge worldwide. In this context, the aim of the present study was to exploit the potential of SCGs as a source of bioactive compounds that can be utilized in high value-added products. Thus, a cost-effective and environmentally friendly extraction technique was developed to ensure extracts with high total phenolic content and antioxidant activity, as well as significant amounts of caffeine and chlorogenic acid. Response surface methodology was implemented to evaluate the effects of the main extraction parameters (i.e., time, temperature, and ethanol-to-water ratio) and their interactions on the defined responses. The ethanol ratio was found to be the most significant variable. Then, a set of optimum values was determined (i.e., 7 min, 75 °C, and ethanol:water ratio 5:95), where the predicted values for responses were found to be 5.65% for the yield (Y1), 152.68 mg gallic acid equivalents per L for total phenolic content (Y2), 0.797 μmol Trolox equivalent per mL for the antioxidant activity (Y3), 30.5 ppm for caffeine concentration (Y4), and 17.4 ppm for chlorogenic acid concentration (Y5). Furthermore, the corresponding high experimental values from the validation experiment fitted well to these predictions, clearly clarifying the high potential of SCG extracts for use in high value-added applications.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

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