scholarly journals Variability of total soluble phenolic compounds and antioxidant activity in a collection of tetraploid wheat

2014 ◽  
Vol 23 (4) ◽  
pp. 307-316 ◽  
Author(s):  
Antonella Pasqualone ◽  
Laura Nunzia Delvecchio ◽  
Giacomo Mangini ◽  
Francesca Taranto ◽  
Antonio Blanco
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Triticum Turgidum ◽  
Tetraploid Wheat ◽  
Radical Scavenging ◽  
Principal Component ◽  
Grain Protein Content ◽  
Kernel Weight ◽  
Scavenging Capacity ◽  
Wild Accessions

The total soluble phenolic compounds (TSPC) and antioxidant activity (AA) of 113 tetraploid wheat samples including cultivars, landraces, and wild accessions of different Triticum turgidum subspecies, were assessed to point out potential sources for cereal-based functional foods. TSPC ranged from 1.28 to 3.15 mg g-1 as ferulic acid equivalents and AA, assessed by 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity test, ranged from 47.5% to 81.7%. Among cultivars of ssp. durum, the highest levels were observed in ‘Timilia’ and ‘Svevo’, while the ssp. dicoccoides showed the highest TSPC and AA among the accessions. The principal component analysis of data discriminated cultivars from wild accessions, and PC1 explained about 62% of variability. The TSPC were negatively correlated with thousand-kernel weight and grain yield per spike, while were positively correlated with AA, grain protein content, polyphenol oxidase activity, and brown index of whole meal and dough. The cultivar ‘Langdon’ coupled high TSPC and low brownness.

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

scholarly journals Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abraham Jesús Arzeta-Ríos ◽  
Diana Guerra-Ramírez ◽  
Benito Reyes-Trejo ◽  
Ma. Carmen Ybarra-Moncada ◽  
Holber Zuleta-Prada
Keyword(s):  
Antioxidant Activity ◽  
Heating Temperature ◽  
Cocos Nucifera ◽  
Radical Scavenging ◽  
Coconut Water ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Maximum Temperatures ◽  
Increasing Temperature

AbstractCoconut water (Cocos nucifera L.) from fruits of two ripening stages (green and mature) was used to perform microwave heat treatments. Three different heating conditions with maximum temperatures of 70, 80 and 90 °C were tested in three holding times (0, 2 and 4 min). The Total Phenolic Content (TPC) using the Folin-Ciocalteu method and ABTS radical scavenging capacity were evaluated for each combination of coconut fruit age, heating temperature and holding time. It was observed that green coconut water exhibited significant differences (p < 0.05) compared to mature coconuts in terms of TPC (46.03 and 69.16 mg GAE/L, respectively) and ABTS radical scavenging capacity (422.31 and 549.1 μmol TE/L, respectively). An increase in TPC (up to 23%) and antioxidant activity (up to 19%) was also observed with increasing temperature in the range of 70–90 °C. Green coconut water showed the largest increase in both TPC and antioxidant activity.

scholarly journals Honeybee Pollen Extracts Reduce Oxidative Stress and Steatosis in Hepatic Cells

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 6
Author(s):  
Juan Esteban Oyarzún ◽  
Marcelo E. Andia ◽  
Sergio Uribe ◽  
Paula Núñez Pizarro ◽  
Gabriel Núñez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Cell Model ◽  
Radical Scavenging ◽  
Central Zone ◽  
Total Phenolic ◽  
Nonalcoholic Fatty Liver ◽  
Bee Pollen ◽  
Quercetin Concentration

Nonalcoholic fatty liver disease (NAFLD) is a major cause of morbidity and mortality worldwide. Additional therapies using functional foods and dietary supplements have been investigated and used in clinical practice, showing them to be beneficial. Honeybee pollen from Chile has shown a large concentration of phenolic compounds and high antioxidant activity. In this work, we characterized twenty-eight bee pollen extracts from the central zone of Chile according to botanical origin, phenolic profile, quercetin concentration, and antioxidant activity (FRAP and ORAC-FL). Our results show a statistically significant positive correlation between total phenolic content and antioxidant capacity. Selected samples were evaluated on the ability to reverse the steatosis in an in vitro cell model using Hepa1-6 cells. The pollen extracts protected Hepa1-6 cells against oxidative damage triggered by 2,2′-azo-bis(2-amidinopropane) dihydrochloride (AAPH)derived free radicals. This effect can be credited to the ability of the phenolic compounds present in the extract to protect the liver cells from chemical-induced injury, which might be correlated to their free radical scavenging potential. Additionally, bee pollen extracts reduce lipid accumulation in a cellular model of steatosis. In summary, our results support the antioxidant, hepatoprotective, and anti-steatosis effect of bee pollen in an in vitro model.

Phenolic compounds and antioxidant properties of wheat fermented with Agaricus brasiliensis and Agaricus bisporus

2020 ◽  
Author(s):  
Fei-Hong Zhai ◽  
Yan-Fei Chen ◽  
Yong Zhang ◽  
Wen-Jing Zhao ◽  
Jian-Rong Han
Keyword(s):  
Phenolic Compounds ◽  
Agaricus Bisporus ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ultra Performance Liquid Chromatography ◽  
Fermentation Products ◽  
Agaricus Brasiliensis ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

Abstract Solid-state fermentation with Agaricus brasiliensis and Agaricus bisporus on whole grain wheat was carried out. Phenolic compounds and antioxidant properties of fermented wheat were determined. The results showed that the maximum values of polyphenols contents in wheat fermented with A. brasiliensis and A. bisporus reached respectively (3.16 ± 0.21) and (3.93 ± 0.23) mg GAE/g, which were 2.90 and 3.61 times of unfermented control. By employing ultra performance liquid chromatography coupled to mass spectrometry (UPLC-MS), 18 kinds of phenolic compounds were identified from fermented wheat. Compared with control, only 4-hydroxy-benzaldehyde was the same compound. It indicated that fermentation with the two fungi changed polyphenols contents and phenolic compounds composition in wheat to a great extent. Among these phenolic compounds, except for 4-hydroxy-benzaldehyde, 4-hydroxy-benzoic acid and β-N-(γ-glutamyl)-4-formylphenylhydrazine, other 15 kinds of phenolic compounds were first identified from mushroom samples (including fruit bodies, mycelia and fermentation products). DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability and inhibition of lipid peroxidation of fermented wheat were significantly stronger than control (P &lt; 0.05).

Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Anna Sip ◽  
Marta Babicka ◽  
Tomasz Rogoziński ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Diffusion Method ◽  
Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

scholarly journals Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2655 ◽  
Author(s):  
Yolanda Moreno-Ramírez ◽  
Guillermo Martínez-Ávila ◽  
Víctor González-Hernández ◽  
Cecilia Castro-López ◽  
Jorge Torres-Castillo
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Natural Populations ◽  
Free Radical Scavenging ◽  
Chemical Diversity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili (C. annuum) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8-C-glucoside followed by vanillic acid 1-O-β-o-glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

scholarly journals Berries and Leaves of Actinidia kolomikta (Rupr. & Maxim.) Maxim.: A Source of Phenolic Compounds

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 147
Author(s):  
Laima Česonienė ◽  
Paulina Štreimikytė ◽  
Mindaugas Liaudanskas ◽  
Vaidotas Žvikas ◽  
Pranas Viškelis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Content ◽  
Ascorbic Acid Content ◽  
Free Radical Scavenging ◽  
Raw Material ◽  
Quantitative Composition ◽  
Pharmaceutical Industries

Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries and leaves of twelve A. kolomikta cultivars. The UHPLC-ESI-MS/MS technique was used to determine differences among cultivars in the quantitative composition of individual phenolic compounds. Antioxidant activity was determined by DPPH• free radical scavenging and CUPRAC methods. In the present study, 13 phenolic compounds were detected in berries, whereas leaves contained 17 phenolic compounds. Flavonols were the primary class found in both berries and leaves; other identified phenolic compounds were flavan-3-ols, flavones and, phenolic acids; and dihydrochalcone phloridzin was identified in the leaves. The amount and variety of phenolic compounds in berries and leaves and antioxidant activity were found to be cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar ‘Aromatnaja’ and in the berries of the cultivar ‘VIR-2’. Results of this study have confirmed that berries and leaves of A. kolomikta could be a valuable raw material for both food and pharmaceutical industries.

Influence of Microbial Contamination on the Antioxidant Composition and Free Radical Scavenging Effects of Fresh and Decaying Spices

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
L Azeez
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Microbial Contamination ◽  
Microbial Population ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Capsicum Frutescens ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Phytochemical Contents

This study examined the influence of microbial contamination on the antioxidant composition and free radical scavenging effects of fresh and decaying spices: Lycopersicon esculentum, Capsicum frutescens S, Capsicum frutescens T and Capsicum annum used by food vendors. Microbial load was enumerated with potato dextrose agar (PDA) using the pour plate technique, phytochemical components were determined using Folio-Ciocalteu, Aluminium chloride, acetone-hexane methods for phenolic, flavonoids and β-carotene & lycopene respectively while free radical scavenging capacity was determined using DPPH method. Decaying L. esculentum had highest microbial population of 7.14 X 105 cfu/g and fresh C. annum had the lowest microbial population of 0.72 X 101cfu/g. Microbial population in decaying spices were generally significantly higher than fresh spices. Aspergillus spp were found in all decaying spices and in fresh C. frutescens T. Microsporum spp were found in all fresh spices except in C. frutescens T and in decaying spices except in C. annum. There were significant decreases (p <0.05) in phenolic, flavonoid, β-carotene and free radical scavenging capacity contents of all decaying spices compared to fresh spices except for phenolic content in C. annum while significant decrease (p < 0.05) in lycopene content was obtained for only decaying L. esculentum compared to fresh one. Reduction in antioxidant activity and phytochemical contents could not be unconnected with the high microbial population in decaying spices because antioxidant activity and phytochemical contents significantly correlate with antibacterial activity. Thus, consumption of decaying spices as shown by our study could pose a serious health challenges due to the presence of high number of microbes detected and loss of healthprotecting ability of the spices. Â

The antioxidant activity of phenolic compounds isolated from the bark of Ryukyu pine trees (Pinus luchuensis Mayr.)

2021 ◽  
Vol 17 ◽  
Author(s):  
Hanagasaki Takashi ◽  
Teruya Shoei
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Raw Material ◽  
Tree Bark ◽  
Cosmetic Products ◽  
Material Source ◽  
Pine Tree ◽  
Pine Trees ◽  
Pinus Luchuensis

Background: Considering that many foreign tourists visit Okinawa, Japan, to purchase some cosmetic products, there is an urgent need to create cosmetic products native to Okinawa. As the Ryukyu pine tree, which is endemic to Okinawa, has been used as a source of wood, investigating the possible use of its bark is recommended. Using this natural resource from Okinawa would aid in promoting the products of Okinawa’s unique brands. As a result, this study was designed to isolate useful materials for cosmetic production. Therefore, fractionation was conducted based on a few types of chromatographies, after which the extracted product of the Ryukyu pine tree (Pinus luchuensis Mayr.) bark was analyzed, and its polyphenol contents compared. Methods: Bark of the Ryukyu pine tree cultivated in the northern mountainous region of the Okinawa Main Island was used for ASE extraction using ultrapure water at 130°C. DIAION HP20 with methanol and two HPLC fractionation types were subsequently used for phenolic compound isolation. Results: ASE extraction and HP20 and HPLC fractionations resulted in an isolation of several compounds: threo-1,2-bis-(4-hydroxy-3-methoxyphenyl)-propane-1,3-diol (compound 1; 0.03% w/w of an ASE extract), erythro-1,2-bis-(4-hydroxy-3-methoxyphenyl)-propane-1,3-diol (compound 2; 0.03% w/w of an ASE extract), catechin (0.11% w/w of an ASE extract), and vanillin (0.31% w/w of an ASE extract). In addition, the value of its antioxidant activity by the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging capacity assay was 3.3 mmol-trolox eq./g, 2.6 mmol-trolox eq./g, 9.7 mmol-trolox eq./g and 0.7 mmol-trolox eq./g for compound 1, compound 2, catechin, and vanillic acid, respectively. Conclusion: These phenolic compounds possess whitening and anti-aging potentials. Therefore, Ryukyu pine tree bark would be a useful raw material source for cosmetic production.

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