scholarly journals Phenolic profile of some fruit wines and their antioxidant properties

2016 ◽  
Vol 70 (6) ◽  
pp. 661-672 ◽  
Author(s):  
Uros Cakar ◽  
Aleksandar Petrovic ◽  
Marijana Zivkovic ◽  
Vlatka Vajs ◽  
Miodrag Milovanovic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Correlation Method ◽  
Antioxidant Compounds ◽  
Frap Assay ◽  
Phenolic Profile ◽  
Spectrophotometric Methods ◽  
Beneficial Effects

The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.

scholarly journals Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

2021 ◽  
Vol 24 ◽  
Author(s):  
Francyeli Araújo Silva ◽  
Graciele da Silva Campelo Borges ◽  
Marcos dos Santos Lima ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Maria Manuela Estevez Pintado ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Beneficial Effect ◽  
Nutritional Value ◽  
New Products ◽  
Antioxidant Properties ◽  
High Fiber ◽  
Beneficial Effects ◽  
Functional Potential ◽  
Simulated Digestion

Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

scholarly journals Antioxidant properties of curcuminoids isolated from Curcuma longa L.

2016 ◽  
Vol 9 (2) ◽  
pp. 130-135 ◽  
Author(s):  
Silvia Mošovská ◽  
Patrícia Petáková ◽  
Michal Kaliňák ◽  
Anna Mikulajová
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Curcuma Longa ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Phospholipid Complex ◽  
Cyclodextrin Complex ◽  
Frap Assay ◽  
Poorly Soluble ◽  
Reducing Potential

Abstract The evaluation of antioxidant potential of food has received much attention in recent years. Antioxidant compounds can scavenge free radicals and thereby can protect the human body from free radicals. This study was focused on the isolation of curcuminoids from the dried turmeric rhizome, and studying their antioxidant activity. The presence of curcuminoids was identified in turmeric sample by Nuclear Magnetic Resonance (NMR) analysis. Since neutral curcumin is known to be poorly soluble, the synthesis of curcumin-cyclodextrin and curcumin-phospholipid complexes was also performed. The antioxidant activity of isolated curcuminoids was assessed by two methods (ABTS and FRAP assay) and their scavenging activities were compared with those of prepared complexes. The ability to reduce ABTS radical cation decreased as follows: quercetin > trolox > curcuminoids > curcumin-cyclodextrin complex > curcumin-phospholipid complex. The reducing potential of tested samples in descending order was quercetin > trolox > curcumin-cyclodextrin complex > curcuminoids > curcumin-phospholipid complex.

scholarly journals Antioxidant Activities of Vaccinium vitis-idaea L. Leaves within Cultivars and Their Phenolic Compounds

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 844 ◽  
Author(s):  
Lina Raudone ◽  
Gabriele Vilkickyte ◽  
Lina Pitkauskaite ◽  
Raimondas Raudonis ◽  
Rimanta Vainoriene ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Positive Influence ◽  
Phenolic Profile ◽  
Structure Activity ◽  
The Subject ◽  
Potential Use

Lingonberry leaves are the subject of numerous studies because of antioxidant properties, positive influence on the health and potential use in the prevention and treatment of chronic diseases. In this work, the radical scavenging, reducing, chelating activities, and phenolic composition of ten lingonberry leaves cultivars, one subspecies, and one variety were investigated. Furthermore, the antioxidant activity of individual phenolic compounds, that can be found in lingonberry leaves, were analyzed, and structure-activity relationship was determined. Wide diversity for phenolic profile and antioxidant properties of lingonberry leaves has been observed in the present material. Cultivars ‘Kostromskaja rozovaja’, ‘Rubin’, and Vaccinium vitis-idaea var. leucocarpum surpassed all others tested cultivars and lower taxa by contents of phenolic compounds and antioxidant activity. Leaves of lingonberry cultivars and lower taxa are rich in arbutin, flavonol glycosides, proanthocyanidins, and the latter were considered to be the major contributor to antioxidant properties of lingonberry leaves.

scholarly journals Phytochemical Investigation and Antioxidant Activity of Globularia alypum L.

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 759 ◽  
Author(s):  
Fadoua Asraoui ◽  
Ayoub Kounnoun ◽  
Hafssa El Cadi ◽  
Francesco Cacciola ◽  
Yassine Oulad El Majdoub ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Soxhlet Extraction ◽  
Chloroform Extract ◽  
Total Phenolic ◽  
Frap Assay ◽  
Globularia Alypum

The Moroccan flora is rich in medicinal plants that are commonly used in folk medicine for the treatment of various diseases. The present study was designed to investigate the total phenolic and flavonoid contents, as well as the antioxidant properties of leaves extracts from Globularia alypum L. colected from the Taza region in northeast Morocco. Additionally, the individual phenolics and volatiles of the extracts were also evaluated. The organic extracts of this plant were obtained by Soxhlet extraction using two different solvents, namely ethyl acetate and chloroform. The antioxidant capacity of leaves extracts was measured using DPPH, ABTS and FRAP assays; the phenolic profile was determined by HPLC-DAD/ESI-MS analysis, whereas the volatile composition was elucidated by GC-MS. The ethyl acetate extract analysis showed a total of 20 phenolic compounds and the determination of phenolic contents showed a significant value of 56.5 ± 0.61 µg GAE/mg of extract in comparison with the chloroform extract (18.9 ± 0.48 µg GAE/mg of extract). Also, the determination of the flavonoid contents revealed that the ethyl acetate extract contained the highest value (30.2 ± 0.55 µg CE/mg of extract) in comparison with the chloroform extract (18.0 ± 0.36 µg CE/mg of extract). Concerning the antioxidant properties, interesting values were attained for the ethyl acetate extract which exhibited higher antioxidant activity, namely IC50 = 12.3 ± 3.83 µg/mL and IC50 = 37.0 ± 2.45 µg/mL for the DPPH and ABTS assays, respectively, whereas a value of 531.1 ± 17.08 (mg AAE/g DW) was obtained for the FRAP assay. Concerning the volatile profile, a total of 73 compounds were positively detected and among them n-hexadecanoic acid (13.5%) was the most abundant one. The results achieved confirm the important role of this plant as a source of natural antioxidants.

scholarly journals Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1970
Author(s):  
Julia M. C. de Oliveira ◽  
Evandro L. de Souza ◽  
Kaíque Y. G. de Lima ◽  
Marcos dos S. Lima ◽  
Vanessa B. Viera ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Antioxidant Properties ◽  
Physicochemical Analysis ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Beverage Industry ◽  
Phytochemical Profile ◽  
Refrigeration Storage

This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.

scholarly journals Antioxidant properties of selected culinary spices

2016 ◽  
Vol 62 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Marta Słowianek ◽  
Joanna Leszczyńska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Food Preservatives ◽  
Phenolic Contents ◽  
Radical Scavenging Ability

SummaryIntroduction: Seasonings added to food enhance its flavor and texture. Some of them can also extend their shelf-lives thanks to the presence of antioxidant compounds. Objective: The aim of the study was to investigate twenty eight commercially available spices for the total phenolic contents and antioxidant activity. Methods: Total phenols were estimated according to the Folin-Ciocalteu method. Antioxidant activities of the extracts were determined with DPPH assay. Results: Our results showed that the most of analysed spices are rich in phenolic compounds and demonstrate good antioxidant activity. The total polyphenol content oscillated around 0.9-155.1 mg GAE/g with the lowest value for sesame and the highest for cinnamon. The DPPH radical scavenging ability expressed as % ranged from 4.1% for sesame to 94.9% for cloves. Moreover, a moderate correlation (r=0.63, p<0.05) was reported between antioxidant activity and total phenolics, revealing that phenolic compounds are the important antioxidant components in the examined spices. Conclusion: The study shows also that a lot of spices can serve as food preservatives and, at the same time, have a beneficial effect on human health.

scholarly journals Bioactive Compounds, RP-HPLC Analysis of Phenolics, and Antioxidant Activity of Some Portuguese Shrub Species Extracts

2011 ◽  
Vol 6 (12) ◽  
pp. 1934578X1100601 ◽  
Author(s):  
Ângelo Luís ◽  
Fernanda Domingues ◽  
Ana Paula Duarte
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Activity Index ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Raw Material ◽  
Total Phenolic ◽  
Methanolic Extracts ◽  
Rp Hplc

In the ecosystem of Serra Da Estrela, some plant species have the potential to be used as raw material for extraction of bioactive products. The goal of this work was to determine the phenolic, flavonoid, tannin and alkaloid contents of the methanolic extracts of some shrubs ( Echinospartum ibericum, Pterospartum tridentatum, Juniperus communis, Ruscus aculeatus, Rubus ulmifolius, Hakea sericea, Cytisus multiflorus, Crataegus monogyna, Erica arborea and Ipomoea acuminata), and then to correlate the phenolic compounds and flavonoids with the antioxidant activity of each extract. The Folin-Ciocalteu's method was used for the determination of total phenols, and tannins were then precipitated with polyvinylpolypyrrolidone (PVPP); a colorimetric method with aluminum chloride was used for the determination of flavonoids, and a Dragendorff's reagent method was used for total alkaloid estimation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene bleaching tests were used to assess the antioxidant activity of extracts. The identification of phenolic compounds present in extracts was performed using RP-HPLC. A positive linear correlation between antioxidant activity index and total phenolic content of methanolic extracts was observed. The RP-HPLC procedure showed that the most common compounds were ferulic and ellagic acids and quercetin. Most of the studied shrubs have significant antioxidant properties that are probably due to the existence of phenolic compounds in the extracts. It is noteworthy to emphasize that for Echinospartum ibericum, Hakea sericea and Ipomoea acuminata, to the best of our knowledge, no phytochemical studies have been undertaken nor their use in traditional medicine been described.

scholarly journals Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico

2021 ◽  
Vol 11 (13) ◽  
pp. 5965
Author(s):  
Christian A. Pensamiento-Niño ◽  
Rafael G. Campos-Montiel ◽  
Javier Añorve-Morga ◽  
Esther Ramírez-Moreno ◽  
Juan A. Ascacio-Valdés ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Food Industry ◽  
Protocatechuic Acid ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Functional Composition

Flowers have traditionally been used in the production of various dishes to improve the sensory aspects of food. In this study, the nutritional and functional composition of cactus flowers was evaluated for their possible use in the food industry. The objective of this research was also to identify the main secondary metabolites of flowers by HPLC/ESI/MS analyses. The findings indicated that the most abundant components of the flowers were carbohydrates, followed by ash and proteins. The highest antioxidant capacity, assessed by DPPH• and ABTS•+ assays, was observed in Echinocereus cinerascens, with values of 255.08 and 392.65 µM Trolox equivalents (TE)/g, respectively. These values were also correlated with a high content of phenolic compounds. Forty-four secondary metabolites were detected in total, of which the most predominant corresponded to compounds such as quercetin and isorhamnetin, as well as their derivatives, protocatechuic acid and apigenin. This study indicates that Cactaceae flowers could be a source of nutrients; in addition, the diversity of compounds and their good antioxidant properties suggest that they should be considered as new sources of natural antioxidant compounds in the elaboration of functional products.

scholarly journals Phenolic Profile and Antioxidant Activity of Ethanolic Extract of Larrea cuneifolia Cav. Leaves

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 37
Author(s):  
Maria Emilia Lorenzo ◽  
Patricia Elizabeth Gómez ◽  
Eugenia Sabatino ◽  
Adrián Federico Segovia ◽  
Lara Carolina Figueroa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Ethanolic Extract ◽  
Central Valley ◽  
Cell Types ◽  
Phenolic Profile ◽  
Antioxidant Characteristics ◽  
Derivatives Of

The genus of the Zygophyllaceae family includes evergreen shrub species. Background highlights the antioxidant and anti-tumor activity of Larrea divaricate and nordihydroguayaretic acid (NDGA) due to their potential as a dietary supplement and food preservative, but little is known about Larrea cuneifolia. The aim of this work was to determine the antioxidant characteristics of ethanolic extracts of L. cuneifolia leaves collected in the central valley of Catamarca (Argentina). Total polyphenols content (TP) was determined by Folin-Ciocâlteu and the phenolic profile by HPLC-PDA-QTOF. The antioxidant activity was measured by in vitro (FRAP, TEAC and DPPH) and cellular (HepG2 and Caco2 cells) assays. The phenolic compounds identified were mainly derivatives of NDGA and flavonols derivatives of quercetin, kaempferol, isorhamnetin and gossypetin. TP content and antioxidant activity exceeded the values reported for L. divaricata. With regard to cytotoxicity, an increase in this parameter could be observed with the increase in the concentration of polyphenols in both cell types. Furthermore, in cells exposed to H2O2, a significant decrease in reactive oxygen species (ROS) concentration was observed for HepG2 cells. This effect can be used to study compounds with bioactivity on tumor cells. L. cuneifolia is a species rich in phenolic compounds, with antioxidant properties, and is a potential source of bioactive compounds for the production of functional foods.

Sign in / Sign up

Export Citation Format

Share Document