scholarly journals Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

Genetika ◽  
2013 ◽  
Vol 45 (1) ◽  
pp. 87-100 ◽  
Author(s):  
Sladjana Zilic ◽  
Vesna Hadzi-Taskovic-Sukalovic ◽  
Dejan Dodig ◽  
Vuk Maksimovic ◽  
Vesna Kandic
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Wheat Genotypes ◽  
Total Antioxidant ◽  
Bound Phenolics

The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.

scholarly journals Antioxidant capacity of Lathyrus sativus seeds

2020 ◽  
Vol 11 ◽  
Author(s):  
Wojciech Rybiński ◽  
Magdalena Karamać ◽  
Michał Janiak ◽  
Andreas Börner ◽  
Natalia Płatosz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Grass Pea ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Pea Seeds

Grass pea seeds of 30 varieties from Poland, Slovakia, Czech, Russia, Ukraine, Hungary, Bulgaria, India, Iran, Tunisia, Ethiopia, Canada, and Chile were investigated. Phenolic compounds were extracted from seeds into 80% (v/v) methanol. The total phenolics compounds content of the extracts was determined using Folin-Ciocalteu’s phenol reagent. The antioxidant activity was determined using ABTS and FRAP assays. Total phenolic contents ranged from 2.74 to 10.7 mg/g extract and from 35.9 to 144.7 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.014–0.060 mmol Trolox/g extract and 0.188–0.866 mmol Trolox/100 g seeds, and FRAP values of 0.188–0.866 mmol Fe2+/g extract and 0.541–1.398 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.854) and FRAP (r = 0.958) assays. A similar correlation existed between the results of both assays (r = 0.890). Phenolic acids were the dominant phenolic compounds of two cultivars of grass pea. Syringic and sinapic acids had the highest amounts while ferulic, p-hydroxybenzoic, protocatechuic, and p-coumaric acids were present in much lower quantitie. Phenolic acids were present in the form of free compounds, esters, and glycosides.

scholarly journals Total antioxidant activity of yacon tubers cultivated in Brazil

2016 ◽  
Vol 40 (5) ◽  
pp. 596-605 ◽  
Author(s):  
Juciane Abreu Ribeiro Pereira ◽  
Meryene Carvalho Teixeira ◽  
Adelir Aparecida Saczk ◽  
Maria de Fátima Piccolo Barcelos ◽  
Marcelo Firmino de Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Natural Antioxidants ◽  
The Body ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Potential Health ◽  
Total Antioxidant

ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.

scholarly journals Schisandra rubriflora Plant Material and In Vitro Microshoot Cultures as Rich Sources of Natural Phenolic Antioxidants

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 488
Author(s):  
Agnieszka Szopa ◽  
Michał Dziurka ◽  
Sebastian Granica ◽  
Marta Klimek-Szczykutowicz ◽  
Paweł Kubica ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
High Performance ◽  
Total Phenolic ◽  
Array Detector ◽  
Plant Materials

Schisandra rubriflora is a dioecious, underestimated medicinal plant species known from traditional Chinese medicine. The present study was aimed at characterising the polyphenolic profile composition and the related antioxidant capacity of S. rubriflora fruit, stem and leaf and in vitro microshoot culture extracts. Separate analyses of material from female and male specimens were carried out. This study was specifically aimed at detailed characterisation of the contribution of phenolic compounds to overall antioxidant activity using ultra-high-performance liquid chromatography with a photodiode array detector coupled to electrospray ionization ion trap mass spectrometry (UHPLC-DAD-ESI-MS3) and a high-performance liquid chromatography-diode array detector (HPLC-DAD). Using UHPLC-DAD-ESI-MS3, twenty-seven phenolic compounds from among phenolic acids and flavonoids were identified. Concentrations of three phenolic acids (neochlorogenic, chlorogenic and cryptochlorogenic acids) and eight flavonoids (hyperoside, rutoside, isoquercitrin, guaijaverin, trifolin, quercetin, kaempferol, and isorhamnetin) were determined using HPLC-DAD using reference standards. The highest total phenolic content was confirmed for the stem and leaf extracts collected in spring. The contents of phenolic compounds of in vitro biomasses were comparable to that in the fruit extracts. The methanolic extracts from the studied plant materials were evaluated for their antioxidant properties using various in vitro assays, namely free radicals scavenging estimation using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), ferric-reducing antioxidant power (FRAP) and cupric-reducing antioxidant capacity (CUPRAC) as well as QUick, Easy, New, CHEap, and Reproducible CUPRAC (QUENCHER-CUPRAC) assays. A close relationship between the content of polyphenolic compounds in S. rubriflora and their antioxidant potential has been documented.

scholarly journals LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 7 ◽  
Author(s):  
Jiafei Tang ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
Total Phenolic ◽  
High Concentration ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

scholarly journals Response Surface Optimization for Extraction of Phenolics from Coconut Testa (Pairings)

CORD ◽  
2018 ◽  
Vol 34 (2) ◽  
pp. 10
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Phenolics ◽  
Maximum Yield ◽  
Extraction Time ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Response Surface Optimization ◽  
Total Antioxidant ◽  
Predicted Values

Response surface methodology in conjunction with central composite design (CCD) was performed in the present study to optimize the extraction parameters for assessing maximum yield of total phenolic content and antioxidant capacity from coconut pairings. Solvent concentration (30-100%), extraction temperature (30-60°C) and extraction time (30-90 min) were used as the independent variables.  The optimum conditions for extraction of total phenolics and antioxidant capacity from coconut pairings were found to be at ethanol concentration, 47.75% (v/v); extraction temperature, 49.84°C; and extraction time, 68.66 minutes. Under these optimal conditions, the model predicted a maximum response of 18.97 mg GAE/ g DW total phenolics and 38.09 mg AAE/g DW total antioxidant capacity of coconut pairing extracts  and they were in close agreement with predicted values, thus indicating the suitability of the models developed and the success of RSM in optimizing the extraction conditions.

scholarly journals l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 359-365
Author(s):  
Ivo Soural ◽  
Petr Šnurkovič ◽  
Monika Bieniasz
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
The Other ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Total Antioxidant

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P < 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value.

scholarly journals Analysis of Popcorn (Zea mays L. var. everta) for Antioxidant Capacity and Total Phenolic Content

Antioxidants ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 22 ◽  
Author(s):  
Michael G. Coco Jr. ◽  
Joe A. Vinson
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
High Fiber ◽  
Snack Foods ◽  
Total Antioxidant

Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant power of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely bound to the oligosaccharide fiber matrix. An in vitro digestion study was also performed to predict the phenolic acids’ bioavailability. On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin-Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.

scholarly journals Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1320 ◽  
Author(s):  
Lucrezia Sergio ◽  
Francesca Boari ◽  
Maria Pieralice ◽  
Vito Linsalata ◽  
Vito Cantore ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Beneficial Effects ◽  
Sonchus Oleraceus ◽  
Microwave Cooking ◽  
Edible Species ◽  
Total Antioxidant ◽  
Quantitative Changes

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.

Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat

2014 ◽  
Vol 91 (4) ◽  
pp. 310-317 ◽  
Author(s):  
Daniela Martini ◽  
Federica Taddei ◽  
Isabella Nicoletti ◽  
Roberto Ciccoritti ◽  
Danilo Corradini ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Durum Wheat ◽  
Phenolic Acids ◽  
Total Antioxidant Capacity ◽  
Total Antioxidant

scholarly journals Investigation of Antioxidant Capacity and Some Bioactive Compounds of Iranian Pistachio (Pistachio vera L.) Cultivars

2012 ◽  
Vol 4 (4) ◽  
pp. 62-66
Author(s):  
Gholamhossein DAVARYNEJAD ◽  
Éva STEFANOVITS-BÁNYAI ◽  
Peter Tamas NAGY
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Major Elements ◽  
Total Phenolic ◽  
Fresh Weight ◽  
Breeding Programs ◽  
Total Antioxidant ◽  
Health Promoting ◽  
Pistachio Nut

Edible nuts have an increasing role in human diet. Pistachio is a popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. Therefore, this study attempts to determine the antioxidants capacity, total phenolics and amount of some major elements (nitrogen, potassium, calcium and phosphorus), present in the most important Iranian pistachio nut, to enhance the health benefits, and use in breeding programs. For this reason eleven pistachio cultivars (‘Akbary’, ‘Ahmad Aghaii’, ‘Daneshmandi’, ‘Kalle Ghoochi 1’, ‘Kalle Ghoochi 2’, ‘Garmeh’, ‘Ohadi 1’, ‘Ohadi 2’, ‘Sefid’, ‘Momtaz’, and chance seedling tree ("None-grafted") as control) which are grown in commercial orchards of Fayzabad (Khorasan-e-Razavi) were analyzed for determination of some major elements, antioxidants capacity and total phenolics contents. The results showed that the amounts of the nutrients in 100 g kernel were within the following ranges: N 2.5-4.1 g, P 355.9-546.6 mg, K 573.6-994.9 mg and Ca 61.5-134.5 mg. Total phenolics content varied from 5.3-9.9 mg gallic acid equivalents in g fresh weight. The results also showed that the capacity of antioxidant ranged from 1.6-3.7 (mg ascorbic acid equivalents in g fresh weight). Weak correlation was observed between total phenolic content and total antioxidant capacity (r2=0.3824). The result demonstrates that there is adequate variation in major elements, antioxidants capacity and total phenolics contents within pistachio cultivars and hence there is potential for improvement towards enhancing these health-promoting photochemical in this nuts.

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