Сrude Plant Extracts Mediated Polyphenol Oxidation Reactions in the Presence of 3-Methyl-2-Benzothiazolinone Hydrazone for the Determination of Total Polyphenol Content in Beverages

2018 ◽  
Vol 15 (1) ◽  
pp. 11-20 ◽  
Author(s):  
Maria A. Morosanova ◽  
Anton S. Fedorov ◽  
Elena I. Morosanova
Keyword(s):  
Hydrogen Peroxide ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Crude Extract ◽  
Reaction Rates ◽  
Green Bean ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content

Background: The consumption of antioxidants, including phenolic compounds, is considered important for preventing the oxidative damage diseases and ageing. The total polyphenol content (TPC) is the parameter used to estimate the quality of plant-derived products. Methods: Phenol oxidase activity of green bean (Phaseolus vulgaris) crude extract (in the presence of hydrogen peroxide) and banana (Musa sp.) pulp crude extract has been studied spectrophotometrically using catechol, gallic acid, caffeic acid, ferulic acid, and quercetin as substrates. All studied compounds have been oxidized in the presence of green bean crude extract and hydrogen peroxide; all studied compounds except ferulic acid have been oxidized in the presence of banana pulp crude extract. Michaelis constants (Km) and maximum reaction rates (Vmax) have been determined for oxidation in the presence of green bean crude extract and hydrogen peroxide (Km are 3.8×10-4 M, 1.6×10-3 M, 2.2×10-4 M, 2.3×10-4 M, 1.4×10-4 M and Vmax are 0.046 min-1, 0.102 min-1, 0.185 min-1, 0.053 min-1, 0.041 min-1 for catechol, gallic acid, caffeic acid, ferulic acid, and quercetin, respectively) and for oxidation in the presence of banana pulp crude extract (Km are 1.6×10-3 M, 3.8×10-3 M, 2.2×10-3 M, 4.2×10-4 M and Vmax are 0.058 min-1, 0.025 min-1, 0.027 min-1, 0.015 min-1 for catechol, gallic acid, caffeic acid, and quercetin, respectively). The influence of 3-methyl-2-benzothiazolinone hydrazone (MBTH) on the oxidation reactions kinetics has been studied: Michaelis constants values decrease and maximum reaction rates increase, which contributes to the increase in sensitivity of the determination. Results: Kinetic procedures of Total Polyphenol Content (TPC) determination using crude plants extracts in the presence of MBTH have been proposed (time of analysis is 1 min). For gallic acid (used as a standard for TPC determination) detection limit is 5.3×10-5 M, quantitation limit is 1.8×10-4 M, and linear range is 1.8×10-4 - 1.3×10-3 M for green bean crude extract; detection limit is 2.9×10-5 M, quantitation limit is 9.5×10-5 M, and linear range is 9.5×10-5 - 2.4×10-3 M for banana pulp crude extract. Proposed procedures are characterized by higher interference thresholds for sulfites, ascorbic acid, and citric acid compared to pure enzymes (horseradish peroxidase and mushroom tyrosinase) in the same conditions. Compared with standard Folin-Ciocalteu (FC) method the procedures described in this work are also characterized by less interference and more rapid determination. Conclusion: The procedures have been applied to TPC determination in tea, coffee, and wine samples. The results agree with the FC method for tea and coffee samples and are lower for wine samples, probably, due to sulfites interference.

scholarly journals Total polyphenol content and minimum inhibitory concentration of pomegranate (Punica granatum Linn) extracts against oral microorganisms

2013 ◽  
Vol 60 (4) ◽  
pp. 183-190 ◽  
Author(s):  
J. Janani ◽  
Esther Lydia
Keyword(s):  
Minimum Inhibitory Concentration ◽  
Gallic Acid ◽  
Crude Extract ◽  
Inhibitory Concentration ◽  
Alternative Therapy ◽  
Punica Granatum ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Oral Microorganisms

Introduction. The prevalence of dental diseases in India is increasing. Antibiotic resistance exhibited by microbes has paved way for alternative therapy such as phytotherapy. Pomegranate (Punica granatum Linn) has been used as an alternative therapy in the treatment of many infections. The aim of this study was to assess polyphenol content and minimum inhibitory concentration (MIC) of different parts of pomegranate against oral bacteria. Materials and Methods. Methanolic and aqueous extracts of seed, pith, rind and crude extract of pomegranate were prepared. Total polyphenol content was estimated by Folin-Ciocalciteu reagent using gallic acid as standard. MIC was assessed for four bacterial species and one fungal species. Results. Methanolic and aqueous extract of pomegranate pith showed high polyphenol content (805.6 g/meq of gallic acid) compared to other pomegranate part extracts. Methanolic and ethanolic seed extracts were effective against Staphylococcus aureus, crude extract of pomegranate was effective against Staphylococcus epidermis whereas methanolic and ethanolic rind extracts of pomegranate were effective against Pseudomonas aeruginosa and Candida albicans. Conclusion. All parts of pomegranate contain high polyphenol content and have antibacterial and antifungal activity. Pomegranate can be potential substitute for synthetic antibiotics against oral microorganisms.

scholarly journals Yield and Phytochemical Compounds of Broccoli as Affected by Temperature, Irrigation, and Foliar Sulfur Supplementation

HortScience ◽  
2012 ◽  
Vol 47 (11) ◽  
pp. 1646-1652 ◽  
Author(s):  
Zoltán Pék ◽  
Hussein Daood ◽  
Magdolna Gasztonyi Nagyné ◽  
Mária Berki ◽  
Marianna Márkus Tóthné ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Water Status ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Spring Season ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Phenolic Components ◽  
Trolox Equivalent ◽  
The Difference

Two experiments were carried out in 2010 to determine how cultivation period/harvest season, plant water status/irrigated, or rainfed and foliar sulfur supplementation influences the yield, sulforaphane, phenolics content, and polyphenol composition of broccoli cultivar Parthenon. Yield was significantly higher in the fall harvests. Foliar sulfur treatment induced earliness in irrigated broccoli in the fall harvest season of main florets by 44%. Sulforaphane content was higher in the fall harvests regardless of treatments. Harvest season also influenced total polyphenol content with the highest values measured in the spring season. Sulfur treatment in combination with irrigation increased total polyphenol content by 24% in spring and this change was statistically significant. Harvest season also affected trolox equivalent antioxidant capacity (TEAC) values with the highest values (4.3 mmol·kg−1) also measured in spring. In the irrigated treatment alone or irrigated treatment combined with sulfur treatment, spring season values were higher by 24% and 11%, respectively, compared with fall values and the difference between treatments was significant. Caffeic acid glucoside was one of the major phenolic components in both spring and fall season harvests, whereas ferulic acid glucoside could only be detected in spring florets. From the measured phenolic components, gallic acid content was the only one that was significantly raised by foliar sulfur supplementation in both spring and fall harvests in irrigated or rainfed treatments. Maximum gallic acid values (7.1 to 7.2 mg·kg−1) occurred in the irrigated combined with foliar sulfur treatment of the fall harvest in side and main florets, respectively. The season, irrigation, and foliar sulfur supplementation were related changes in other phenolic component contents and are also described in detail.

scholarly journals Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 417-421
Author(s):  
Matúš Várady ◽  
Tatiana Hrušková ◽  
Peter Popelka
Keyword(s):  
Gallic Acid ◽  
Preparation Method ◽  
Polyphenol Content ◽  
Final Temperature ◽  
Total Polyphenol ◽  
The Third ◽  
Single Origin ◽  
Total Polyphenol Content ◽  
Roasting Temperature ◽  
Gallic Acid Equivalent

We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg GAE g–1 (gallic acid equivalent per 1 g of ground beans). The third roasting had the highest TPC, ranging from 34.6 to 46.8 mg GAE g–1 for all methods of preparation, whereas the content for the fourth roasting ranged from 28.6 to 32.3 mg GAE g–1. Our results indicated that the differences in TPC in the beverage depended on the preparation method (P < 0.001) and the degree of roasting (P < 0.001). The most nutritional coffee was prepared using the Hario V60 with the third roasting.

Assessment of Antimicrobial Activity and total Polyphenol Content of Rosa multiflora and Rosa wichuraiana

2019 ◽  
Vol 10 (04) ◽  
pp. 646-650
Author(s):  
Hyeusoo Kim ◽  
Kyeong Won Yun
Keyword(s):  
Antimicrobial Activity ◽  
Ethyl Acetate ◽  
Antimicrobial Agents ◽  
Ethyl Acetate Fraction ◽  
Rosa Multiflora ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Water Fraction ◽  
Total Polyphenol Content ◽  
Rosa Species

The fruit of Rosa multiflora has been used as traditional herbal medicine in Asian countries. The present investigation was undertaken to study the antimicrobial activity and total polyphenol content of hexane, ether, ethyl acetate, water fraction of methanol extract of fruit and flower from Rosa multiflora and Rosa wichuraiana. Antimicrobial activity of the mentioned fractions against 3 gram-positive and 4 gram-negative bacteria using disk diffussion method. The measurement of minimal inhibition concentration (MIC) showed that the ethyl acetate fraction of the two Rosa species is the most effective against the tested bacteria. The total polyphenol content of ethyl acetate fraction of the two Rosa species is higher than the other fractions. The results indicate the antimicrobial activity was related with the total polyphenol content and the fruit and flower of the two Rosa species can be considered as a natural source of antimicrobial agents.

scholarly journals Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 30
Author(s):  
Viktória Kapcsándi ◽  
Erika Hanczné Lakatos ◽  
Beatrix Sik ◽  
László Ádám Linka ◽  
Rita Székelyhidi
Keyword(s):  
Seed Oil ◽  
Grape Seed ◽  
Seed Oils ◽  
Grape Seeds ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Grape Seed Oil ◽  
Total Antioxidant ◽  
Grape Varieties

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

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