scholarly journals Antioxidant Activity and Polyphenolic Profile of Walnut (Juglans regia L.) Green Husks and Liqueurs

2020 ◽  
Vol 69 (1-2) ◽  
pp. 5-11
Author(s):  
Dijana Kulačanin ◽  
Sandra Bijelić ◽  
Jovana Šućur ◽  
Borivoje Bogdanović ◽  
Sezai Ercisli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Growth And Development ◽  
Juglans Regia ◽  
Flavonoid Content ◽  
Beneficial Effects ◽  
Cultivar Selection ◽  
Polyphenolic Content ◽  
Polyphenolic Profile ◽  
Selection Of ◽  
Time Point

SummaryThe beneficial effects of walnuts and walnut products on human health, due primarily to their rich polyphenolic content, have been appreciated as an empirical fact for centuries. The purpose of this study is to determine the polyphenolic contents of liqueurs made from the walnut selections ‘Rasna’ and ‘Sava’ and the walnut cultivar ‘Šampion’ (all harvested at three different times), as well as the polyphenolic contents of their green husks. The walnut liqueurs were prepared according to two traditional recipes using young walnut fruits. The highest antioxidant capacity was recorded in the liqueur made from the ‘Rasna’ walnut selection (89.94%), whereas the highest contents of phenols (83.28 mg GAE/g FW), flavonoids (0.83 mg QE/g FW) and proanthocyanidins were found in the liqueur made from the ‘Šampion’ cultivar (14.75 mg CE/g FW). The youngest ‘Rasna’ walnuts, harvested at the first experimental time point, exhibited the highest phenolic and tannin contents, whereas the highest flavonoid content was observed in the ‘Šampion’ cultivar. The biochemical results obtained indicate a decrease in the polyphenolic content of walnut fruits with their growth and development. Moreover, the polyphenolic profiles of the walnut liqueurs considered were found to be greatly affected by the method of preparation and the cultivar/selection of walnuts.

scholarly journals HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6892
Author(s):  
Snezana Agatonovic-Kustrin ◽  
Vladimir Gegechkori ◽  
Dementyev Sergey Petrovich ◽  
Kobakhidze Tamara Ilinichna ◽  
David William Morton
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Deep Eutectic Solvent ◽  
Ethanol Extract ◽  
Flavonoid Content ◽  
Olive Leaves ◽  
Polyphenolic Content ◽  
Natural Deep Eutectic Solvent ◽  
Layer Chromatography ◽  
Ethyl Acetate Extracts

The aim of this study was to analyse the effect of spontaneous microbial maceration on the release and extraction of the flavonoids and phenolics from olive leaves. Bioprofiling based on thin-layer chromatography effect-directed detection followed by ATR-FTIR spectroscopy proved to be a reliable and convenient method for simultaneous comparison of the extracts. Results show that fermentation significantly enhances the extraction of phenolic compounds and flavonoids. The polyphenolic content was increased from 6.7 µg GAE (gallic acid equivalents) to 25.5 µg GAE, antioxidants from 10.3 µg GAE to 25.3 µg GAE, and flavonoid content from 42 µg RE (rutin equivalents) to 238 µg RE per 20 µL of extract. Increased antioxidant activity of fermented ethyl acetate extracts was attributed to the higher concentration of extracted flavonoids and phenolic terpenoids, while increased antioxidant activity in fermented ethanol extract was due to increased extraction of flavonoids as extraction of phenolic compounds was not improved. Lactic acid that is released during fermentation and glycine present in the olive leaves form a natural deep eutectic solvent (NADES) with significantly increased solubility for flavonoids.

scholarly journals Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1451 ◽  
Author(s):  
Antonella Bosso ◽  
Claudio Cassino ◽  
Silvia Motta ◽  
Loretta Panero ◽  
Christos Tsolakis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Grape Seeds ◽  
Antioxidant Power ◽  
Polyphenolic Composition ◽  
Polyphenolic Content ◽  
Red Grape ◽  
Polyphenolic Profile ◽  
In Vitro Antioxidant Activity

The polyphenolic composition and antioxidant activity of grape seeds, as byproducts of red winemaking, depend on various factors, such as grape cultivar, vintage effect, grape maturity and winemaking methods. In the present work, the influence of the maceration length on the polyphenolic and antioxidant characteristics of the seeds of four Italian red grape cultivars (‘Barbera’, ‘Grignolino’, ‘Nebbiolo’, and ‘Uvalino’), sampled from the fermentation tanks after short (two days) and medium-long (7–21 days) macerations, was studied with spectrophotometric methods, high-performance liquid chromatography (HPLC), and three different antioxidant assays (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and 2,2 diphenyl-1-picrylhydrazyl (DPPH)). The total polyphenolic content (gallic acid equivalent (GAE)) of the seeds sampled after short macerations ranged between 24.5 and 60.1 mg/g dry weight (DW), and it dropped to 20.0–37.5 mg/g DW after medium-long macerations. The polyphenolic profile of the shortly macerated seeds was related to the varietal characteristics, while, after longer macerations, the influence of the maceration length prevailed on the cultivar effect. The multiple in vitro antioxidant activity tests (ABTS, FRAP and DPPH), although based on different mechanisms capable of highlighting behavioral differences between the different polyphenolic compounds, were highly correlated with each other and with the polyphenolic parameters; the qualitative differences between the matrices in the polyphenolic profile were probably less important than the quantitative differences in the polyphenolic content. The relations with the polyphenolic content were linear, except for the Efficient Concentration (EC20) parameter, whose relation was better described by a hyperbolic equation.

scholarly journals The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1994
Author(s):  
Kamil Haładyn ◽  
Karolina Tkacz ◽  
Aneta Wojdyło ◽  
Paulina Nowicka
Keyword(s):  
Antioxidant Activity ◽  
Sodium Alginate ◽  
Guar Gum ◽  
Polyphenolic Compounds ◽  
Alginate Solution ◽  
Polyphenolic Content ◽  
Negative Effect ◽  
Health Promoting ◽  
The Stability ◽  
Selection Of

This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-glucosidase, after 14 and 28 days of storage. The results showed that appropriate selection of the polysaccharide coating is of great importance for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant and antidiabetic properties. The addition of guar gum to a sodium alginate solution significantly increased the stability of polyphenolic compounds in microspheres during storage, whereas the addition of chitosan had a significantly negative effect on the stability of polyphenols. The coating variant composed of sodium alginate and guar gum was also found to be the most favorable for the preservation of the antioxidant activity of the capsules. On the other hand, capsules composed of sodium alginate, guar gum, and chitosan showed the best antidiabetic properties, which is related to these tricomponent microspheres having the best α-glucosidase inhibition.

scholarly journals Antioxidant Activity, Polyphenolic Content, and FT-NIR Analysis of Different Aspilia africana Medicinal Plant Tissues

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Denis Okello ◽  
Yuseong Chung ◽  
Hyoseon Kim ◽  
Jun Lee ◽  
Endang Rahmat ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Plant Tissues ◽  
Ex Vitro ◽  
Flavonoid Content ◽  
Polyphenolic Content ◽  
Phenolic And Flavonoid

Aspilia africana has been used for generations to treat many diseases in Africa. Its biological activities, including antioxidant and anti-inflammatory potential, are attributed to a number of secondary metabolites, including alkaloids and polyphenolics. The antioxidant activities of A. africana callus (CA), juvenile in vitro leaf (IL) and root (IR), ex vitro root (SR) and leaf (SL), and wild leaf (WL) dried samples were assessed based on their diphenylpicrylhydrazyl (DPPH) free radical scavenging abilities. The total phenolic and flavonoid content of different plant samples was compared. Further, high-pressure liquid chromatography (HPLC) was used to quantitatively determine chlorogenic acid content in the A. africana plant samples. Fourier transform near-infrared (FT-NIR) analysis was also carried out to compare the antioxidant phytochemical content in the A. africana plant tissues. Among the samples, IR, with the highest total phenolic content (167.84 ± 1.057 mg GAE/g), total flavonoid content (135.06 ± 0.786 mg RUE/g), and chlorogenic acid (5.23 ± 0.298 mg/g) content, had the most potent antioxidant activity (IC50 = 27.25 ± 5.028 μg/mL), followed by WL. The lowest polyphenolic content and antioxidant activity were observed in SR. The antioxidant activities of A. africana tissues were positively correlated with the total phenolic and flavonoid content in the samples. The differences in antioxidant activities of A. africana tissues could be attributed to the difference in their polyphenolic content. Our study reports, for the first time, the antioxidant activities of A. africana callus and roots (in vitro and ex vitro). The A. africana samples IR, CA, and WL could be valuable natural sources of antioxidants that could be further exploited for the development of useful pharmaceutical products.

scholarly journals Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2936 ◽  
Author(s):  
Pycia ◽  
Kapusta ◽  
Jaworska
Keyword(s):  
Dry Matter ◽  
Juglans Regia ◽  
Antioxidant Properties ◽  
Total Content ◽  
Dry Mass ◽  
Polyphenolic Compounds ◽  
Total Polyphenol ◽  
Polyphenolic Content ◽  
Degree Of Maturity ◽  
Polyphenolic Profile

The aim of the study was to characterize the antioxidant properties; establish the profile of polyphenolic compounds and evaluate the content of tocopherols in walnuts of three varieties (Leopold; Apollo; Resovia) differing in the degree of maturity (harvest date). The profile of polyphenolic compounds was established by UPLC-PDA-ESI-MS. The content of tocopherols was determined by HPLC-FLD. It was found that the content of dry matter and fat increased and the antioxidant properties decreased with the maturation of nuts. Walnuts of the Leopold cultivar harvested in July exhibited the highest content of total polyphenol (2149.08 mg/100 g dry mass). In their polyphenolic profile; 26 compounds were identified; mainly belonging to the class of ellagitannins. The polyphenolic content decreased with the maturation of nuts. The total content of tocopherols in the tested nuts increased with ripening and ranged from 1.76 mg/100g (Apollo VII) to 18.30 mg/100g (Resovia IX)

Molecular and phytochemical characterization of F1 Streptocarpus hybrids and antioxidant potential of their flower extracts

2020 ◽  
Vol 48 (3) ◽  
pp. 1341-1356
Author(s):  
Monica HȂRŢA ◽  
Doru PAMFIL ◽  
Orsolya BORSAI ◽  
Rodica POP ◽  
Doina CLAPA ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Genetic Relationships ◽  
Flower Colour ◽  
Chemical Compounds ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Polyphenolic Content ◽  
Pharmaceutical Industries ◽  
Phenolic And Flavonoid

Streptocarpus x hybridus is a very popular houseplant with colourful flowers arousing thus the interest of plant breeders. Its potential value is even higher since different chemical compounds could be identified and used for food and pharmaceutical industries. Therefore, the objectives of this study were: to determine genetic relationships between twelve F1 Streptocarpus hybrids and their genitors; to determine the total phenolic and flavonoid content; to evaluate the antioxidant activity of the analysed individuals. Although 12 out of the 24 RAPD primers detected polymorphism among the individuals, the UPGMA dendrogram did not show a very clear grouping pattern for flower colour. In contrast, the phytochemical dendrogram shed more light on the dissimilarities among Streptocarpus flowers in terms of their polyphenolic content. The total phenolic and flavonoid content of the flower extracts determined by the Folin-Ciocalteau and aluminium chloride colorimetric methods ranged from 680.02 to 2360.57 mg of GAE/100 g FW and from 12.52 to 78.36 mg QE/100 g FW. The radical scavenging activity against ABTS ranged from 27.17 to 130.35 µM Trolox/g FW. Due to its ornamental value, H12 was screened by HPLC-PDA-ESI-MS to identify and quantify the chemical compounds involved in flower colour. Among the six compounds that were identified and quantified (i.e. cyanidin-3-O-galactoside, cyanidin-3-O-xyloside, cyanidin-3-O-glucoside, cyanidin-3-O-arabinoside, peonidin-3-O-glucoside and apigenin-6-C-glucoside), isovitexin reached the highest concentration 4183 µg rutin/100 g FW. These preliminary results, showing high total polyphenolic content and ABTS antioxidant activity, suggest that Streptocarpus flowers could be a valuable source of antioxidants.

scholarly journals Evaluation of Antioxidant Activity and Polyphenolic Content of Commonly Consumed Egg Plant Varieties and Spinach Varieties in Sri Lanka

2020 ◽  
pp. 70-79
Author(s):  
H. A. C. O. Hettiarachchi ◽  
K. D. P. P. Gunathilake ◽  
Sharmila Jayatilake
Keyword(s):  
Antioxidant Activity ◽  
Sri Lanka ◽  
Functional Food ◽  
Leaf Extract ◽  
Solanum Melongena ◽  
Dpph Radical ◽  
Flavonoid Content ◽  
Methanolic Extracts ◽  
Polyphenolic Content ◽  
Egg Plant

Aims: To evaluate the antioxidant capacity and the polyphenolic content of commonly consumed egg plant varieties and spinach varieties in Sri Lanka, in order to screen the potential for utilizing them in developing of functional food products. Study Design: Complete randomized design was performed. Place and Duration of Study: Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, between September 2020 and October 2020. Methodology: Locally available, commonly consumed eggplant varieties Solanum torvum, Solanum macrocarpon, Solanum melongena BW 11, Solanum melongena and two spinach varieties Basella alba and Talinum paniculatum were collected, freeze dried & powdered. Methanolic extracts were prepared using 80% methanol.Total Antioxidant capacity (TAC), DPPH radical scavenging activity, Reducing power assay, Total Phenolic Content (TPC) and Total Flavonoid Content of fresh methanolic extracts were measured. Results: S. torvum, S. macrocarpon, S. melongena BW 11, S. melongena showed more or less similar but remarkable DPPH radical inhibition activity ranging from 92.49 to 93.02%. TAC results of tested eggplant varieties ranged from 3.02to 8.98 mg AAE / g dw. From the two tested spinach varieties B. alba leaf extract had higher antioxidant activity but lower flavonoid content than T. paniculatum leaf extract. TPC of methanolic extractions of all tested vegetable sample was within the range of 2.49 to 670.00 µg GAE / g dw. There was a significant difference between the recorded TPC for all the tested samples and S. macrocarpon and two varieties of S. melongena showed much lower TPC when compared to TPC of S. torvum. Conclusion: These are considerable sources of polyphenols and are having a remarkable antioxidant activity. The potential of them to be utilized in functional food industry is high and yet to be investigated.

scholarly journals In Vitro Culture as a Stressful Factor Triggers Changes in Polyphenols, Flavonoids and Antioxidant Activity in Somatic Hybrids between Solanum tuberosum and S. bulbocastanum and their Respective Parents

2017 ◽  
Vol 45 (1) ◽  
pp. 75-81
Author(s):  
Daniel CRUCERIU ◽  
Imola MOLNAR ◽  
Zorita DIACONEASA ◽  
Adriana AURORI ◽  
Carmen SOCACIU ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Culture ◽  
Wild Species ◽  
Somatic Hybrid ◽  
Somatic Hybrids ◽  
Flavonoid Content ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
In Vitro Stress

Phenols, important secondary metabolites in plants, are responsible for specific defence mechanisms against abiotic stress, due to their strong antioxidant activity. Flavonoids, as part of phenolic group, are also involved in plant stress responses, being primarily responsible for photo-protection against UV solar radiation. Based on these premises, the plant response to optimized in vitro culture was evaluated, by quantifying the total polyphenolic content, the total flavonoid content and the antioxidant activity, both under in vitro and ex vitro conditions. Four closely related potato genotypes were analysed: the wild species Solanum bulbocatanum, S. tuberosum cv. ‘Rasant’ and two somatic hybrids between them. For all genotypes, both total polyphenolic content and antioxidant activity were increasing under optimized in vitro culture. The shoot responses were genotype dependent and the two somatic hybrids were intermediate between the parents both as morphology and reaction to in vitro stress. The somatic hybrid 1508/5, having morphology similar to potato, was reacting as the wild species, while the somatic hybrid 1508/2, with a similar morphology to the wild species was reacting as potato to in vitro stress. The somatic hybrid 1508/5 being also resistant to late blight is of interest for further use in pre-breeding. Total flavonoid content is decreasing under in vitro as compared to ex vitro conditions, UV-B radiation, the major trigger of flavonoid biosynthesis being absent in the fluorescent light. This study reveals the effect of in vitro culture on flavonoid content and details aspects of the biochemical parameters involved in plant in vitro stress.

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