scholarly journals Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

2015 ◽  
Vol 67 (4) ◽  
pp. 1313-1321 ◽  
Author(s):  
Reyhan Irkin ◽  
Serap Dogan ◽  
Nurcan Degirmencioglu ◽  
Mehmet Diken ◽  
Metin Guldas
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Lactobacillus Delbrueckii ◽  
Total Phenolic ◽  
Citrus Fruits ◽  
Fruit Samples

In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry). The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495) were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P?0.05). Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.

scholarly journals UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

scholarly journals Antioxidant Properties of Western Georgia Native Khechechuri Pear

Sci ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 31
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

An endemic pear species spreads in one region of western Georgia, Adjara, called Khechechuri. Pears are dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in five species of Khechechuri collected from various regions in Adjara region: Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five fruit parts, the skin, edible pulp, the whole pear (skin + pulp), juice and the pomace were analyzed and the results were compared. Our study revealed that the amount of total phenolic content found in the skin of West Georgian pear types was as much as 4650 mg/kg. Also, the pear pomace showed significant amount of total phenolic content in all species of Khechechuri. In addition, in all species of Khechechuri pears, flavonoids were found, except in the fruit juice.

Antioxidant Properties of Western Georgia Native Khechechuri Pear

Sci ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 44
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

An endemic pear species spreads in one region of western Georgia, Adjara, called Khechechuri. Pears are dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in five species of Khechechuri collected from various regions in Adjara region: Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five fruit parts, the skin, edible pulp, the whole pear (skin + pulp), juice and the pomace were analyzed and the results were compared. Our study revealed that the amount of total phenolic content found in the skin of West Georgian pear types was as much as 4650 mg/kg. Also, the pear pomace showed significant amount of total phenolic content in all species of Khechechuri. In addition, in all species of Khechechuri pears, flavonoids were found, except in the fruit juice.

scholarly journals Antioxidant Properties of the Native Khechechuri Pear from Western Georgia

Sci ◽  
2021 ◽  
Vol 3 (1) ◽  
pp. 10
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Endemic Species ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

Khechechuri is an endemic species of a pear spread over one region of Western Georgia, called Adjara. Pears are a dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to highlighting its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in Khechechuri collected from various villages in the Adjara region, namely Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five parts of the fruit, the skin, edible pulp, whole pear (skin + pulp), juice, and pomace, were analyzed and the results compared. Our study indicated that the highest total phenolic content was found in the skin of West Georgian pear types (4650 mg/kg.) Moreover, the pomace showed significant amounts of total phenolic content in each of the Khechechuri samples analyzed. Flavonoids were found in each part of the Khechechuri pears, with the notable exception of the fruit juice. A positive correlation between the total phenolic content and the geographical altitude of where the fruits were collected was observed.

Survey of Chinese Cowpea Cultivars for Phenolic Compounds and Antioxidant Activity

2018 ◽  
Vol 17 (4) ◽  
pp. 337-348
Author(s):  
Bai Zhouya ◽  
Huang Xiaojun ◽  
Meng Jinxia ◽  
Kan Lijiao ◽  
Nie Shaoping
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Jiangxi Province ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Comprehensive Investigation ◽  
Cowpea Cultivars ◽  
P Distribution

Distribution of phenolic compounds and antioxidant activities was surveyed in 24 varieties of Chinese cowpea from 4 provinces. Identity of phytochemicals were determined by UPLC-ESIQTOF-MS/MS and quantified by HPLC-ESI-QqQ-MS/MS. Seven phenolic acids, 16 flavonoids and 9 other compounds were identified and several of these were quantified. Quercetin-3-glucoside and kaempferol-glucoside were the major phenolic compounds. In addition, our study indicated that OJYDH cultivar from Jiangxi province had the highest total phenolic content, total flavonoid content and stronger antioxidant activities than other cowpea cultivars. This study made a comprehensive investigation on antioxidants from cowpea and provided the useful data to support its function.

scholarly journals Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1812
Author(s):  
Juncai Tu ◽  
Margaret Anne Brennan ◽  
Gang Wu ◽  
Weidong Bai ◽  
Ping Cheng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Lentinula Edodes ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Soluble Peptide ◽  
Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

Total Phenolic, Antioxidant Activities and Flavonoid Contents of Herbal Syrups

2019 ◽  
Vol 800 ◽  
pp. 60-64
Author(s):  
Fredijs Dimiņš ◽  
Ingrīda Augšpole
Keyword(s):  
Antiradical Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Total Phenolic Compounds ◽  
Trolox Equivalent

The aim of the study was to characterize antioxidative properties and antiradical activity of the herbal syrups collection in Latvia. Spectrophotometry was used to characterize antioxidant properties of herbal syrups. Antiradical activity, total phenols and content of flavonoids were determined spectrophotometrically. The antiradical scavenging activity was measured by the DPPH (2.2-diphenyl-1-picrylhydrazyl) reaction. The herbal syrups antiradical scavenging activity was estimated by the amount of DPPH of reagent using in reaction with a sample of vegetable syrup (in percent) and by Trolox equivalent. The total phenolic compounds were determined by using the Folin – Ciocalteu method. The total phenolic content was expressed in mg of the gallic acid equivalents. The content of flavonoids was determined by using reaction between the AlCl3 and flavonoids. Antiradical scavenging activity by Trolox equivalent of the herbal syrups was found from 81 to be 130 mg 100 g-1 herbal syrups. The content of total phenols was found from 22 to be 282 mg GAE 100 g-1, but content of total flavonoids by quercetin equivalent was found from 1 to 44 mg QE 100 g-1. In case of increased disease problems, syrups with increased antioxidant content should be used. However, the specificity of each disease should be taken into account as well as the content of certain compounds in the plants.

scholarly journals Comparison of Bioactive Phenolic Compounds and Antioxidant Activities of Different Parts of Taraxacum mongolicum

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3260 ◽  
Author(s):  
Li Duan ◽  
Chenmeng Zhang ◽  
Yang Zhao ◽  
Yanzhong Chang ◽  
Long Guo
Keyword(s):  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Antioxidant Activities ◽  
Pearson Correlation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Caftaric Acid ◽  
Phenolic Constituents ◽  
Leaves And Roots ◽  
Different Parts

Herbs derived from Taraxacum genus have been used as traditional medicines and food supplements in China for hundreds of years. Taraxacum mongolicum is a famous traditional Chinese medicine derived from Taraxacum genus for the treatment of inflammatory disorders and viral infectious diseases. In the present study, the bioactive phenolic chemical profiles and antioxidant activities of flowers, leaves, and roots of Taraxacum mongolicum were investigated. Firstly, a high performance liquid chromatography method combined with segmental monitoring strategy was employed to simultaneously determine six bioactive phenolic compounds in Taraxacum mongolicum samples. Moreover, multivariate statistical analysis, including hierarchical clustering analysis, principal component analysis, and partial least squares discriminant analysis were performed to compare and discriminate different parts of Taraxacum mongolicum based on the quantitative data. The results showed that three phenolic compounds, caftaric acid, caffeic acid, and luteolin, could be regarded as chemical markers for the differences of flowers, leaves, and roots of Taraxacum mongolicum. In parallel, total phenolic contents, total flavonoid contents and antioxidant activities of different parts of Taraxacum mongolicum were also evaluated and compared. It is clear that Taraxacum mongolicum had antioxidant properties, and the antioxidant capacities of different parts of Taraxacum mongolicum in three antioxidant assays showed a similar tendency: Flowers ≈ leaves > roots, which revealed a positive relationship with their total phenolic and flavonoid contents. Furthermore, to find the potential antioxidant components of Taraxacum mongolicum, the latent relationships of the six bioactive phenolic compounds and antioxidant activities of Taraxacum mongolicum were investigated by Pearson correlation analysis. The results indicated caftaric acid and caffeic acid could be the potential antioxidant ingredients of Taraxacum mongolicum. The present work may facilitate better understanding of differences of bioactive phenolic constituents and antioxidant activities of different parts of Taraxacum mongolicum and provide useful information for utilization of this herbal medicine.

scholarly journals Antioxidants properties of Murraya koenigii: a comparative study of three different extraction methods

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 43-49
Author(s):  
M.T. Parithy ◽  
Mohd Zin Z. ◽  
Hasmadi M. ◽  
N.D. Rusli ◽  
K.L. Smedley ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Assisted Extraction ◽  
Pharmaceutical Industries

Nutraceutical and pharmaceutical industries have been increasingly engaged in finding natural alternatives compounds as potential antioxidants. The use of phytochemicals is introduced as a good source of natural antioxidants. Murayya koenigii leaves, commonly used in cooking and traditional medicines have been examined for their remarkable antioxidant potential, yet still, it remains an understudied herb. Therefore, this study aimed to determine the antioxidant properties and flavonoids profile in M. koenigii leaves extracted using; solvent assisted extraction (SAE), microwave assisted extraction (MAE) and ultrasonic assisted extraction (UAE). The antioxidant properties of M. koenigii were analysed qualitatively and quantitatively using high performance liquid chromatography (HPLC). M. koenigii leaves extracted using the UAE method have responded strongly towards a 2, 2-diphenyl -2-picryl-hydrazyl DPPH assay with the highest inhibition (%) of 78.00±1.00. Using the ferric thiocyanate (FTC) and thiobarbituric acid (TBA) method assays, the M. koenigii leaves with the lowest absorbance were assigned as a sample with the highest antioxidant activity. The M. koenigii leaves extracted using UAE had the lowest absorbance with 0.01±0.00. In the TPC assay, the MAE method showed the highest total phenolic content (120.60±14.81 mg GAE/g sample). The TFC assay demonstrated that MAE methods have the highest total phenolic content (93.38±4.33 mg QE/g sample. The M. koenigii leaves extracted by MAE showed the highest gallic acid, catechin, epigallocatechin gallate, rutin and kaempferol concentration (mg/L). M. koenigii leaves subjected to SAE extraction has the highest concentration of p-coumaric acid, myricetin and quercetin (mg/L). This study found that M. koenigii leaves extracted using UAE exhibited better antioxidant activities than that of MAE and SAE. These useful findings have managed to narrow the knowledge gap regarding the effects of different extraction methods on the antioxidant property of M. koenigii.

scholarly journals Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria

2010 ◽  
Vol 1 (1) ◽  
pp. 35
Author(s):  
Sheila L. Scher ◽  
Renata H. Barros Fuchs ◽  
Gisele T. de S. Sora ◽  
Laura P. Mardigan ◽  
Angela Kwiatkowski
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Vitis Labrusca ◽  
Bacteria Growth ◽  
Grape Extract

<p>The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of&nbsp; Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethanol on lactic acid bacteria growth was evaluated. The average of total phenolic compounds in the Isabel grape extract was 14,80mg/mL, less than literature data. The amount of phenolic compounds on grape extract can be influenced by the type of extraction and techniques used in the production of the extract and by the reactions that occurs during its storage. The Isabel grape extract was more efficient on reducing Lactic acid bacteria growth than ethanol.</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.7</a></p><p>&nbsp;</p>

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