ORGANIC  ACIDS,  SUGARS,  PHENOLIC  COMPOUNDS  AND  ANTIOXIDANT  ACTIVITY  OF  Malus floribunda coccinella  FRUIT, PEEL  AND  FLESH

Peach (Prunus persica L.) is a fruit of high nutritional and economic value. Carbohydrates, dietary fibers, minerals and organic acids are among the major constituents of peach fruit, which contribute to the nutritional quality of both fresh fruits and juice. Polyphenolic compounds found in peach may play an important role in physiological functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. In this study antioxidant characteristics between peel and pulp of different peach cultivars (â€˜RadmilovÄankaâ€™, â€˜June Goldâ€™, â€˜Blakeâ€™, â€˜Haleâ€™, â€˜Vesnaâ€™, â€˜Adriaâ€™) and one of nectarine (â€˜Fantasiaâ€™) were investigated. The peel and pulp extracts showed a huge amount of total phenolics (TP), total flavonoids (TF), total hydroxycinnamates (TH) and total flavonols (TFL), ranging from 42.7-211.4, 11.1-128.5 mg GAE/100 g fresh weight (f.w.) (TP), 21.9 -94.9, 5.0-58.9 mg CE/100 g f.w. (TF), 28.4-389.2, 8.5-165.8 mg kg-1 f.w. (TH) and 17.3-54 mg kg-1 f.w. (TFL). High contents of phenolic compounds were significantly correlated with high antioxidant capacities. Peach pulp and peel differ significantly in their phenolic profiles: the pulp contains mainly chlorogenic, neochlorogenic and p-coumaric acids, whereas the peel possesses chlorogenic, neochlorogenic and p-coumaric acids together with several flavonol glycosides in huge amounts. Our results indicate that cultivar and extraction solvent play important roles in phenolic compositions and antioxidant properties of peach and nectarine extracts, which was shown using statistical analysis (ANOVA). There are high correlations between extracted phenolic compounds and peach and nectarine cultivars, and used solvent and part of the fruit (peel and pulp).

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NUTRITIONAL AND BIOLOGICAL VALUE OF FRUITS OF CRATAEGUS OXYACANTHA L.

chemistry of plant raw material ◽

10.14258/jcprm.2020015452 ◽

2020 ◽

pp. 265-275

Author(s):

Lyubov' Nikolayevna Skrypnik ◽

Irina Petrovna Melnichuk ◽

Yulia Vladimirovna Koroleva

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Organic Acids ◽

Food Additives ◽

Raw Material ◽

Transport Infrastructure ◽

Anthropogenic Factors ◽

Total Phenolic ◽

Phytochemical Study

The work involved the phytochemical study of hawthorn fruits (Crataegus oxyacantha L.). Hawthorn fruits were collected in areas with low anthropogenic impact (landscape and recreational areas) and in areas with the transport infrastructure in Kaliningrad city. The content of total phenolic compounds and subgroups: catechins, leucoanthocyanins, flavonoids, tannins); monosaccharides (glucose and fructose), pectins, organic acids, ascorbic acid, macro- and microelements, as well as antioxidant activity in hawthorn fruits were studied. The influence of the anthropogenic factor on the variability of their chemical composition was shown. It has been established that hawthorn fruits from areas with minimal impact of anthropogenic factors can accumulate phenolic compounds (up to 15.9 mg/g), leucoanthocyanins (up to 1.5 mg/g), tannins (up to 6.5 mg/g ), catechins (up to 4.1 mg/g), flavonoids (up to 6.0 mg/g), fructose (up to 14.1%), pectin (up to 11.6%), organic acids (1.45%), ascorbic acid (up to 49.3 mg/100 g), calcium (up to 12.12 mg/g), zinc (up to 39.12 mg/kg) more intensively and demonstrated higher antioxidant activity (up to 9.7 mg/g). The cluster analysis carried out on the content of phytochemicals proved the dependence of the accumulation of nutrients in hawthorn fruits on the growing conditions of plants. The obtained results allow us to consider the fruits of hawthorn C. oxyacantha as a valuable raw material for use as food additives for various purposes.

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Mathematical modeling of drying passion fruit peel and influence of temperature on color, phenolic compounds and antioxidant activity

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i2.163 ◽

2014 ◽

Vol 5 (2) ◽

pp. 17 ◽

Cited By ~ 1

Author(s):

Sabrina Fortini Spoladore ◽

Camila Andressa Bissaro ◽

Tatiane Francielli Vieira ◽

Marcos Vieira da Silva ◽

Charles Windson Isidoro Haminiuk ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Passion Fruit ◽

Raw Material ◽

Total Phenolic ◽

Fruit Peel ◽

High Fiber ◽

Different Temperatures ◽

Influence Of Temperature On ◽

Higher Temperature

The passion fruit peel is a byproduct from juice industry and when it is not discarded or used as fertilizer or feed, can serve as raw material for industry pectin or other  functional ingredients, due to its high fiber content and minerals. The objective of this study was to evaluate the influence of drying temperature on the characteristics of color, phenolic compounds and antioxidant activity of passion fruit peel. We also analyzed the ability of some mathematical models in representing the drying. The product reached constant humidity at 240 minutes for drying at 90 °C, 300 minutes to 80 ºC, 390 minutes to 70 ºC and 360 minutes to 60 ºC. The Page model was the best to represent the process at all temperatures studied (R2 from 0.982 to 0.998). Significant color variations were observed during the trial at different temperatures. The total phenolic compounds and antioxidant activity identified in fresh samples also showed variations in their levels at the end of the drying process. A decrease in antioxidant capacity occurred and an increasing in the phenolic compounds with higher temperature.DOI: 10.14685/rebrapa.v5i2.163

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Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine

Australian Journal of Crop Science ◽

10.21475/ajcs.19.13.07.p1368 ◽

2019 ◽

pp. 1053-1060

Author(s):

Luciana da Silva Borges ◽

Giuseppina Pace Pereira Lima ◽

Francisco Artés ◽

Manoel Euzébio de Souza ◽

Luís de Souza Freitas ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Organic Acids ◽

Antioxidant Activities ◽

Minimally Processed ◽

Clear Trend ◽

High O2 ◽

Antioxidant Concentration ◽

Fresh Cut ◽

Uv C

Nectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits ‘R48’ cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB +  95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm.

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Castanea sativaMill. Flowers amongst the Most Powerful Antioxidant Matrices: A Phytochemical Approach in Decoctions and Infusions

BioMed Research International ◽

10.1155/2014/232956 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 24

Author(s):

Márcio Carocho ◽

Lillian Barros ◽

Albino Bento ◽

Celestino Santos-Buelga ◽

Patricia Morales ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Organic Acids ◽

Phenolic Compound ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Free Sugars ◽

Hydrolyzable Tannins ◽

Chestnut Tree ◽

Phytochemical Profile

Infusions and decoction of chestnut tree flowers have been used for different medical purposes, but their phytochemical profile and antioxidant activity are still mostly unknown. Herein, decoctions and infusions of flowers from the two most appreciated chestnut cultivars (longalandjudia) in Trás-os-Montes, Portugal, were prepared and characterized with regard to their content in free sugars, organic acids, and phenolic compounds, such as flavonoids and hydrolyzable tannins, and their antioxidant activity. Overall, the decoction of the cultivarjudiawas the sample with both the highest quantity of flavonoids and antioxidant activity. The phenolic compound with the highest abundance in all samples was trigalloyl-HHDP-glucoside, followed by pentagalloyl glucoside. The sample with the highest quantity of total phenolic compounds wasjudiainfusion, closely followed bylongaldecoction, which also gave the highest quantities of ellagitannins. Regarding sugars and organic acids, the profiles were more similar. These results corroborate ancestral claims of the health benefits of infusions and decoctions of chestnut flowers.

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Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

Food Chemistry ◽

10.1016/j.foodchem.2015.04.014 ◽

2015 ◽

Vol 188 ◽

pp. 384-392 ◽

Cited By ~ 57

Author(s):

Marcos dos Santos Lima ◽

Maria da Conceição Prudêncio Dutra ◽

Isabela Maia Toaldo ◽

Luiz Claudio Corrêa ◽

Giuliano Elias Pereira ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Organic Acids ◽

Industrial Scale ◽

Grape Juices

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Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil

Food Chemistry ◽

10.1016/j.foodchem.2014.03.109 ◽

2014 ◽

Vol 161 ◽

pp. 94-103 ◽

Cited By ~ 75

Author(s):

Marcos dos Santos Lima ◽

Igor de Souza Veras Silani ◽

Isabela Maia Toaldo ◽

Luiz Claudio Corrêa ◽

Aline Camarão Telles Biasoto ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Organic Acids ◽

Northeast Region ◽

Grape Juices

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Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

Food Biotechnology ◽

10.1080/08905436.2012.724037 ◽

2013 ◽

Vol 27 (1) ◽

pp. 1-13 ◽

Cited By ~ 52

Author(s):

Zeinab E. Mousavi ◽

Seyed Mohammad Mousavi ◽

Seyed Hadi Razavi ◽

Mehri Hadinejad ◽

Zahra Emam-Djomeh ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Organic Acids ◽

Pomegranate Juice

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EFFECT OF pH ON ADSORPTION OF ORGANIC ACIDS AND PHENOLIC COMPOUNDS BY AMBERLITE IRA 67 RESIN

Jurnal Teknologi ◽

10.11113/jt.v81.12606 ◽

2018 ◽

Vol 81 (1) ◽

Cited By ~ 3

Author(s):

Haslaniza Hashim ◽

Wan Yaacob Wan Ahmad ◽

Saiful Irwan Zubairi ◽

Mohamad Yusof Maskat

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Organic Acids ◽

Adsorption Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ph Dependence ◽

Total Phenolic ◽

Weak Base ◽

Weak Base Anion Exchange

Adsorption of model solution containing organic acids (octanoic and hexanoic acid) and phenolic compounds (rutin, scopoletin and quercetin) on a weak base anion exchange Amberlite IRA 67 resin was studied in a model system. This research was carried out to understand the effect of pH on single and multicompounds studied for its further use in actual system (fruit system). It was shown that the pH dependence of adsorption capacity of weak base anion exchange Amberlite IRA 67 resin had similar increasing trend on organic acids (hexanoic and octanoic acid) and phenolic compounds (rutin, scopoletin and quercetin) studied as pH values increased. In single solution of each phenolic compound, it was observed that total phenolic content (TPC) and antioxidant activity (FRAP and DPPH) gave highest values closer to neutral pH regime. The pH dependence of adsorption capacity in multicompounds solution also showed similar trend for organic acid compounds. Similar trend was also found in multicompounds solution of phenolic compounds in total phenolic content (TPC) and antioxidant activity (FRAP and DPPH). The findings obtained in this study will help to gain better understanding of the complex mechanisms of ion exchange resin and adsorption process involving multicompounds system.

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