scholarly journals Bioactive Compounds in Latvian Beer

2013 ◽  
Vol 30 (1) ◽  
pp. 35-42 ◽  
Author(s):  
Ilona Dabina-Bicka ◽  
Daina Karklina ◽  
Zanda Kruma ◽  
Fredijs Dimins
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Complex Mixture ◽  
Total Phenolic ◽  
Dpph Radical

Abstract Beer is a complex mixture - over 400 different compounds have been characterized in beer. Significant health and product quality promoting benefits have been attributed to its bioactive secondary metabolites such as phenolics. Polyphenols and phenolic acids present in beer are natural antioxidants. The aim of the research was to characterize the bioactive compounds in Latvian barley beer, such as phenolic acids and flavanols. In an experiment, different lager-type beers produced in Latvia were analysed. The total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteu colorimetric method and expressed as gallic acid equivalents. Individual phenolic compounds were determined using high performance liquid chromatography (HPLC). The antioxidant potential of beer was analyzed by the 2,2-diphenyl-1-picrylhydraziyl (DPPH) radical assays and expressed as micromoles of Trolox equivalents. The research showed that the total phenolic content of dark beer samples (320.8-863.6 mg GE L-1) was mostly higher than that of the light beers (300.9-475.2 mg GE L-1). In total, eleven phenols were determined in the analysed samples. Also the sum of individual phenolics in dark beer samples was higher than in the light beer brands. All beer samples exhibited a strong DPPH radical scavenging activity: from 441.3 to 1064.2 μmol TE L-1 for the light beer samples, and from 726.2 to 1748.7 μmol TE L-1 for the dark beer. The research suggests that composition of beer phenolic compounds was not dependent on the type of beer - light or dark.

scholarly journals Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Dorota Gumul ◽  
Anna Korus ◽  
Rafał Ziobro
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sour Cherry ◽  
Total Phenolic ◽  
Gluten Free ◽  
Fruit Pomace ◽  
Cherry Pomace

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

scholarly journals Total Phenolic Content and Antioxidant Activity of Salvia spp. Exudates

2012 ◽  
Vol 7 (2) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Laura Giamperi ◽  
Anahi Bucchini ◽  
Angela Bisio ◽  
Emanuela Giacomelli ◽  
Giovanni Romussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

The total phenolic content and antioxidant activity of 6 Salvia spp. exudates were measured to find new potential sources of natural antioxidants. Total phenolic content was assessed by a modified Prussian blue method, and the antioxidant activity by two methods: 1,1- diphenyl-2-picryl- hydrazyl (DPPH) radical scavenging capacity assay and lipoxygenase inhibitory assay. The total phenolic content ranged between 1.3 μg/mg DW ( S. fallax) and 74.0 μg/mg DW ( S. cacaliaefolia). In the DPPH test, S. cacaliaefolia was more effective than BHT, while in the inhibition of lipid peroxidation all the extracts presented good antioxidant capacity.

scholarly journals Variety and Year Impact on Phenolic Content of Arkansas-Grown Sweetpotato Leaves

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 371-371
Author(s):  
Josue Bolanos ◽  
Sun-Ok Lee ◽  
Luke Howard ◽  
Cindi Brownmiller ◽  
Shahidul Islam ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Statistical Significance ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Antioxidant Potential ◽  
Total Phenolic

Abstract Objectives Sweetpotato leaf (SPL) is a natural source of phenolic compounds with potential utility as an antioxidant. The study aimed to measure the impacts of the years on SPL total phenolic content and antioxidant capacity and to identify and quantify the individual phenolic compounds. Methods Sweetpotato leaves in 2018 (27 varieties) and 2019 (24 varieties) were grinded and lyophilized. Phenolic compounds were extracted with 70% ethanol from SPLs. Total phenolic content was determined by Folin-Ciocalteu method and antioxidant potential was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. Five SPL samples with statistically highest antioxidant capacity were identified and quantified by HPLC. All statistical analyses were carried out by SAS software using ANOVA. Statistical significance was accepted at P &lt; 0.05. Results The average of total phenolic contents in 2018 SPL samples was 43 ± 13 mg gallic acid equivalent (GAE)/g dry weight (DW) SPL whereas in 2019, it was 53 ± 9 mg GAE/g dry weight SPL. Antioxidant capacity in 2018 was 110 ± 75 µmol Trolox equivalent (TE)/g dry weight SPL whereas in 2019, it was 132 ± 32 µmol TE/g dry weight SPL. SPL1 had the highest antioxidant potential, followed by SPL9, SPL3, SPL28, and SPL11 (P &lt; 0.05). The concentrations of major identified phenolics from the five SPL samples (#1, 9, 3, 28, and 11) in dry weight of SPL were: chlorogenic acid at 3.05 ± 0.35 mg/g, 5-monocaffeoylquinic acid (CQA) at 0.71 ± 0.06 mg chlorogenic acid equivalent (ChAE)/g, 4-CQA at 0.99 ± 0.07 mg ChAE/g, 3,4-diCQA at 1.22 ± 0.18 mg ChAE/g, 3,4,5-triCQA at 1.2 ± 0.18 mg ChAE/g, and 3,5-diCQA at 15.5 ± 4.05 mg ChAE/g. 3,5-diCQA, the predominant phenolic, was present in the highest amounts in SPL1. Conclusions The results showed that sweetpotato leaves collected in 2019 contained higher total phenolics and antioxidant capacity than the ones collected in 2018. Phenolic compounds have strong antioxidant activity in Arkansas-grown sweetpotato leaves. This study warrants further investigation of sweetpotato leaves to be utilized as an antioxidant. Funding Sources The work was supported by USDA-NIFA.

scholarly journals Phenolic Composition and Antioxidant Activity of Minimally Processed Sweetpotatoes

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 988D-989 ◽  
Author(s):  
Malkeet S. Padda ◽  
David H. Picha
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Minimally Processed ◽  
French Fry ◽  
Rate Of Increase

Three different style cuts of minimally processed sweetpotatoes (shredded, French-fry, and sliced) were stored at 0 °C and 5 °C for 4 and 8 days. Total phenolic content, individual phenolic acids, and free radical scavenging activity were determined using Folin-Denis reagent, reversed-phase HPLC, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, respectively. Total phenolic content in sliced cut sweetpotatoes held at 5 °C was higher than in the shredded cut. Both sliced and French-fry cut sweetpotatoes held at 5 °C had significantly higher antioxidant activity than shredded cut sweetpotatoes. All treatments, except shredded sweetpotatoes held at 0 °C, had significantly higher total phenolic content and antioxidant activity after 4 and 8 days of storage. Minimally processed sweetpotatoes held at 5 °C accumulated more phenolic compounds and had a higher antioxidant activity than sweetpotatoes held at 0 °C. Chlorogenic acid followed by 3,5-dicaffeoylquinic acid were the predominant phenolic acids present in sweetpotatoes. The rate of increase in individual phenolic acid content with storage time was higher at 5 °C than at 0 °C. No tissue browning was observed in any of the cuts after 8 days of storage and the products were considered to be marketable.

scholarly journals Effects of Solvents on Total Phenolic Content and Antioxidant Activity of Ginger Extracts

2020 ◽  
Author(s):  
Dessie Ezez ◽  
Molla Tefera
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Abstract Ginger (Zingiber officinale) is a popular spice which used for the treatment of different gastrointestinal and inflammatory discomfort. In the present study, the total phenolic content (TPC) and antioxidant activity of ginger extract using four solvents (ethanol, methanol, acetone and ethyl acetate) were determined. Among the four solvents, methanol extract showed that the maximum phenolic (1183.813 mg GAE/100 g at Ayikel and 1022.409 mg GAE/100 g at Mandura) and the least were found in acetone extract (748.865 mg GAE/100 g at Ayikel and 690.152 mg GAE/100 g at Mandura). In addition, the highest DPPH radical scavenging activity (84.868% at Ayikel and 82.883% at Mandura) was observed in methanol. However, acetone showed the least DPPH radical scavenging activity (73.864% at Ayikel and 70.597% at Mandura). Antioxidant activities of ginger extracts were also expressed as IC50 values and acetone extract has maximum IC50 value (0.654 and 0.812 mg/mL) followed by ethyl acetate and ethanol, while the lowest for methanol extracts (0.481 and 0.525 mg/mL). The result of this study showed that extraction solvents significantly affected the total phenolic content and antioxidant activities of ginger. Thus, ginger can be regarded as promising candidates for natural sources of antioxidants with high value of phenolic contents.

scholarly journals Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı

2021 ◽  
Vol 9 (11) ◽  
pp. 2013-2021
Author(s):  
Fadime Seyrekoğlu ◽  
Hasan Temiz
Keyword(s):  
Phenolic Compounds ◽  
Sensory Analysis ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated.

scholarly journals Antioxidant Capacity and Total Phenolic Content of Fresh, Oven-Dried and Stir-Fried Tamarind Leaves

2017 ◽  
Vol 5 (3) ◽  
pp. 282-287 ◽  
Author(s):  
Lee Leng ◽  
Nuramira Nadzri ◽  
Abdul Shaari ◽  
Norawanis Abdul Razak ◽  
Khor Yee
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Frying Process ◽  
Amine Groups ◽  
Chemical Groups ◽  
Dpph Radical Scavenging

The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process.

scholarly journals Quantification of Bioactive Compounds and Evaluation of the Antioxidant Activity of Carissa edulis Valh (Apocynaceae) Leaves

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Sabine Adeline Fanta Yadang ◽  
Germain Taiwe Sotoing ◽  
Katoucha Sidoine Ngatcha Zouakeu ◽  
Muhammad Ahsan Khan ◽  
Gabriel Agbor Agbor ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Hplc Analysis ◽  
Phenolic Content ◽  
Methanolic Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Methanolic Extracts

Carissa edulis is a plant used in the management of oxidative stress and inflammatory related disorders such as malaria, rheumatism inflammation, and cardiovascular diseases. The present study evaluates the total phenolic content, antioxidant capacity (DPPH, ABTS, and FRAP), and the bioactive compounds present in the various extracts of C. edulis (HEC, MEC, AEC, and PC). An HPLC analysis determined the different compounds present in the extracts. High concentration of total phenolic content was observed in aqueous and methanolic extracts more than in the hydroethanolic extract though not significantly different. Flavonoids were higher in the hydroethanolic and methanolic extracts, respectively, with 14.84 mg RE/g extract and 12.02 mg RE/g extract. Tannins were also found in large amounts in the same two extracts with 26.76 mg TAE/g extract and 34.67 mg TEE/g extract. The percentage radical scavenging activity DPPH ranged between 58.63% and 94.67% for aqueous extract and for ABTS between 51.39% and 94.12% for the methanolic extract. The highest FRAP was obtained in the methanolic extract (6.73 g AAE/100 g extract). HPLC analysis revealed the presence of quercetin, rutin, and gallic acid in the different extracts. C. edulis represents a potential source of bioactive components with antioxidant capacity.

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