Antioxidant Capacity and Determination of total Phenolic Compounds In Daisy (Matricaria chamomilla, Fam. Asteraceae)

Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.

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Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i6.2726 ◽

2021 ◽

pp. 510

Author(s):

Sandoval-Gallegos Eli Mireya ◽

Arias-Rico José ◽

Cruz-Cansino Nelly del Socorro ◽

Ramírez-Ojeda Deyanira ◽

Zafra-Rojas Quinatzin Yadira ◽

...

Keyword(s):

Phenolic Compounds ◽

Physicochemical Properties ◽

Antioxidant Capacity ◽

Water Retention ◽

Nutritional Composition ◽

Total Phenolic ◽

Water Retention Capacity ◽

Total Phenolic Compounds ◽

Retention Capacity ◽

Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

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Flow Injection Analysis System for the Determination of Total Phenolic Compounds by Using Folin-Ciocalteu Assay

Asian Journal of Applied Sciences ◽

10.3923/ajaps.2009.184.190 ◽

2009 ◽

Vol 2 (2) ◽

pp. 184-190 ◽

Cited By ~ 6

Author(s):

K. Leamsomron ◽

M. Suttajit ◽

P. Chantirati

Keyword(s):

Phenolic Compounds ◽

Flow Injection ◽

Flow Injection Analysis ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Flow Injection Analysis System ◽

Analysis System

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Evaluation of Extracts Obtained from FruitWastes Using Different Methods

Ingeniería ◽

10.14483/23448393.16525 ◽

2020 ◽

Vol 26 (1) ◽

pp. 77-92

Author(s):

Ciliana Florez Montes ◽

Andrés Felipe Rojas González ◽

Sneyder Rodríguez Barona

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Total Phenolic ◽

Microwave Assisted Extraction ◽

Total Phenolic Compounds ◽

Grape Seeds ◽

Microwave Assisted ◽

Assisted Extraction ◽

Pharmaceutical Industries

Context: Currently, the increase in agroindustrial waste generation has encouraged the search for viable use alternatives. In this paper, four methods to obtain extracts from mango, soursop, and grape peels, as well as and grape seeds, are studied. Their efficiency is analyzed through extraction yields and antioxidant capacity characterization of the extracts. Method: The extraction was performed using solvent, Soxhlet, microwave-assisted, and ultrasound assisted extraction. The characterization of the extracts was made by total phenolic compounds and flavonoids quantification, as well as antioxidant capacity determination, using the DPPH, FRAP, and ORAC tests. Results: It was found that grape seed extracts obtained by different extraction methods, highlighting those obtained by microwave assisted extraction, present a high total content phenolic compounds (>321.381,41 ± 3.476,85 μg Gallic Acid/g) and flavonoids (>103.232,01 ± 4.638,19 μg Quercetin/g), in addition to high antioxidant activity, according to the results of the DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g), and ORAC (>124.566,81 ± 581,96 μg TROLOX/g) tests. Conclusions: The results presented in this study suggest that the extracts obtained from grape seeds, especially those obtained by means of microwave-assisted extraction, have a potential use in food and pharmaceutical industries, due to their high antioxidant capacity and their total phenolic compounds and flavonoids content.

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Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018749 ◽

2018 ◽

Vol 40 (3) ◽

Author(s):

Aline Priscilla Gomes da Silva ◽

Poliana Cristina Spricigo ◽

Thais Pádua de Freitas ◽

Thiago Machado da Silva Acioly ◽

Severino Matias de Alencar ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Maturity Stage ◽

Total Phenolic Compounds ◽

Total Carotenoids ◽

Significant Difference

Abstract Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits.

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Exploring MBTH as a spectrophotometric probe for the determination of total phenolic compounds in beverage samples

Analytical Methods ◽

10.1039/c8ay00464a ◽

2018 ◽

Vol 10 (19) ◽

pp. 2197-2204 ◽

Cited By ~ 4

Author(s):

Bruna da Silva Granja ◽

José Ricardo Honório de Mendonça Filho ◽

Woodland de Souza Oliveira ◽

Josué Carinhanha Caldas Santos

Keyword(s):

Phenolic Compounds ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Beverage Samples ◽

Alternative Method

An alternative method using MBTH as a spectrophotometric probe for the determination of total phenolic compounds in samples of wines (red and white), coffees (instant and brewed), teas and infusions.

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Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n3p1277 ◽

2017 ◽

Vol 38 (3) ◽

pp. 1277 ◽

Cited By ~ 1

Author(s):

Daniane Campos de Oliveira ◽

Eliane Maurício Furtado Martins ◽

Maurilio Lopes Martins ◽

Giovanna Bretas Martins ◽

Mirella Lima Binoti ◽

...

Keyword(s):

Ascorbic Acid ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Lactobacillus Rhamnosus ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Lactobacillus Rhamnosus Gg ◽

In Vitro Simulation ◽

Hedonic Scale

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents. However, blanching contributed (p < 0.05) to an increase in the contents of these compounds in the juices. Values for antioxidant capacity of 186.20 and 2552.59 uM Trolox g-1, for total phenolic compounds of 275.06 and 1163.18 mg GAE 100 g-1-wwb, and for anthocyanins as cyanidin 3-glucoside of 12.71 and 90.99 mg 100 g-1 were found for juices A and B, respectively. The juices contained 72.87 mg 100 mL-1 of ascorbic acid. Scores of above 6.0 (liked slightly) were awarded on the hedonic scale for the attributes evaluated. The addition of probiotics in jabuticaba juices needs to be further studied to ensure the viability of the cultures during storage and their survival in the gastrointestinal tract.

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