scholarly journals Grape Leaves as a Natural Antioxidant Source: Determination of Total Phenolic Compound Changes

2019 ◽  
Vol 7 (10) ◽  
pp. 1603 ◽  
Author(s):  
Zehra Babalık ◽  
Nilgün Göktürk Baydar
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Natural Antioxidants ◽  
Food Supplement ◽  
Total Phenolic ◽  
Source Determination ◽  
Health Promoting ◽  
Grapevine Leaves

In this study, total phenolic compounds which possess health-promoting effects and provide basic nutrition were aimed to determine the alterations in different grapevine leaves. Total phenolic content was determined using Folin-Ciocalteu colorimetric method by using a spectrophotometer. At the result of the study, it was determined that contents of total phenolic in leaves collected from different grape cultivars were varied to cultivars and grape leaves had high phenolic compounds as berries. Therefore the grape leaves especially wine grapes such as Narince, Boğazkere ve Kalecik Karası may be used as an easily accessible source of natural antioxidants and food supplement at pharmaceutical and food industry.

scholarly journals Phytochemical screening and determination of total phenolic and total flavonoid contents of pear peel extracts

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Vinda Maharani Patricia ◽  
Fauzia Ningrum Saputri
Keyword(s):  
Phenolic Content ◽  
Colorimetric Method ◽  
Natural Antioxidants ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Phytochemical Screening ◽  
Future Developments ◽  
Asian Pear ◽  
Phenolic And Flavonoid

The study was carried out to investigate the presence of different phytochemicals as well as to determine the total phenolic and flavonoid contents of green pear/european pear peels and yellow pear/asian pear peels. Phytochemical screening of the pear peels was carried out following standard protocols. Total phenolic content was determined by Folin-Ciocalteu method and total flavonoid contents was determined by Aluminum Chloride Colorimetric method, measured using n-hexane, etil acetate, and methanol. Phenolics, flavonoids, tannins, alkaloids, and saponins are present in green pear and yellow pear peels. The total phenol and flavonoid contents are highest in methanol extracts in which green pear peels have a higher concentration than yellow pear peels. In conclusion, the green and yellow pear peels are rich in phenolic compounds and have great potential as natural antioxidants. Therefore, the results of this research should be considered to provide the possibility for future developments of highly functional antioxidants.

scholarly journals Phenolic Content from Medicinal Plants and their Products Used in Veterinary Medicine

2018 ◽  
Vol 64 (2) ◽  
pp. 77-82 ◽  
Author(s):  
Erzsebet Varga ◽  
Ibolya Schmidt ◽  
Beáta Szövérfi ◽  
Mădălina Daniela Pop ◽  
Hajnal Kelemen ◽  
...  
Keyword(s):  
Veterinary Medicine ◽  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Colorimetric Method ◽  
Natural Antioxidants ◽  
Extraction Methods ◽  
Phenolic And Flavonoid

Abstract Objective: The aim of the study was to determine the content of polyphenols and flavonoids from sixteen selected medicinal plants from the spontaneous Romanian flora and fifteen tinctures obtained with propylene glycol. Methods: The polyphenols were determined by the Folin-Ciocalteu method while the flavonoids by using a colorimetric method from the 10th edition of the Romanian Pharmacopoeia. The antioxidant activities of the most common nine medicinal plants and fifteen tinctures were determined by DPPH and ABTS methods. Results: The results highlighted that the phenolic compounds and flavonoids have contributed to their antioxidant activities and the medicinal plants and tinctures included in the study are rich sources of natural antioxidants. Conclusions: There are a wide variety of extraction methods for the determination of phenolics and flavonoids. The study confirms a correlation between phenolic and flavonoid contents obtained by using the DPPH and ABTS tests.

scholarly journals Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

2020 ◽  
Vol 23 ◽  
Author(s):  
Karina Carvalho Guimarães ◽  
Derlyene Lucas Salgado ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Natural Antioxidants ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Fast Blue ◽  
Recent Method

Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values of vitamin C, soluble solids and TA in relation to those found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.

scholarly journals Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study

Antioxidants ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 583 ◽  
Author(s):  
Beatriz Martín-García ◽  
Federica Pasini ◽  
Vito Verardo ◽  
Ana María Gómez-Caravaca ◽  
Emanuele Marconi ◽  
...  
Keyword(s):  
Particle Size ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Starch Content ◽  
Salt Content ◽  
Total Phenolic ◽  
Physical Separation ◽  
Preliminary Study ◽  
Total Starch

Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 µm, 160 µm, 85 µm, and 45 µm (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg kg−1 d.w.), followed by GS160 (2499.11 mg kg−1 d.w.), GS85 (989.46 mg kg−1 d.w.), GSTQ (983.15 mg kg−1 d.w.), and GS45 (481.31 mg kg−1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 µm to 45 µm. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 µm reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.

Determination of optimal extraction conditions for phenolic compounds from Pistacia atlantica leaves using the response surface methodology

2016 ◽  
Vol 8 (31) ◽  
pp. 6107-6114 ◽  
Author(s):  
Ziyad Ben Ahmed ◽  
Mohamed Yousfi ◽  
Johan Viaene ◽  
Bieke Dejaegher ◽  
Kristiaan Demeyer ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Box Behnken Design ◽  
Pistacia Atlantica

Response surface methodology in combination with a Box–Behnken design was performed to optimize the extraction conditions, resulting in a maximum total phenolic content yield from Pistacia atlantica leaves.

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 Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 26
Author(s):  
Mariana S. Lingua ◽  
Virginia Salomón ◽  
María V. Baroni ◽  
Jesica E. Blajman ◽  
Luis María Maldonado ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Moisture Content ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Water Solubility ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Inlet Temperature ◽  
Food Ingredients

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic extract from blueberries was spray dried under different conditions of inlet air temperatures (140 and 160 °C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content, and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of phenolic compounds. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160 °C inlet temperature. These powders, rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients.

scholarly journals Determination of Total Phenolic Levels in Ethanol Extract of Moringa (Moringa oleifera L.) Leaves based on Differences in Growing Sites

2021 ◽  
pp. 403-411
Author(s):  
Any Guntarti ◽  
Nining Sugihartini ◽  
Siti Athiyah Umaiyah ◽  
Nina Salamah
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Moringa Oleifera ◽  
Phenolic Content ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Nutritional Content ◽  
Method Analysis

Moringa oleifera L. have good nutritional content including phenolic compounds which can be used as antioxidants and can grow in lowlands and highlands. The purpose of this study was to determine the total phenolic content of the ethanol extract of M. oleifera leaves with variations in the area of ​​collection. The 50% ethanol extract was obtained from the simplicia of M. oleifera leaves by using the maceration method. Analysis of total phenolic content in the extract was carried out using a spectrophotometer instrument with the addition of reagent Folin-Ciocalteu and gallic acid as standard. The results of total phenolic content in Sleman, Wonosari, and Wonosobo areas were (127.87 ± 2.71) mg GAE / g extract, (99.40 ± 2.68) mg GAE / g extract, and (142 , 92 ± 1.81) mg GAE / g extract. The highest phenolic content in the ethanol extract of moringa leaves was found in Wonosobo areas.

scholarly journals Ekstraksi senyawa fenolik dari limbah kulit kacang tanah (Arachis Hypogea L) sebagai antioksidan alami

2018 ◽  
Vol 10 (3) ◽  
pp. 112 ◽  
Author(s):  
Yosophine Sulistyani ◽  
Steven Andrianto ◽  
Nani Indraswati ◽  
Aning Ayucitra
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Peanut Shell ◽  
Tertiary Butylhydroquinone ◽  
Synthetic Antioxidant ◽  
Arachis Hypogea

Phenolic compound extraction from peanut shell for natural anti-oxidant Peanut shell contains phenolic compounds which may be used as natural antioxidants. The content of polyphenols in peanut shells is around 3.34-7.13%. Antioxidants may inhibit the process of food damage caused by oxidation since they can counteract the free radicals. The purpose of this research was to study the effect of extraction temperature and extraction time on the yield, total phenolic content (TPC), and antioxidant activity of extracts. Antioxidant activity of extracts were compared to those of synthetic antioxidant TBHQ (tertiary butylhydroquinone). The results showed that the higher the temperature and the longer time of extraction results in the higher yield of extract, phenolic content, and also yield of phenolic. The yield increased to a certain level and then decreased. The highest yield of phenolic (0.6534 g GAE/100 g peanut shell) was obtained at extraction temperature of 70 oC for 105 minutes. The antioxidant activity of extract also comparable to those of synthetic antioxidant TBHQ which was 97.98%. Keywords: peanut shell, antioxidants, phenolic compounds AbstrakKulit kacang mengandung senyawa fenolik yang bersifat antioksidan. Kandungan polifenol dalam kulit kacang sekitar 3,34-7,13%, oleh sebab itu kulit kacang tanah dapat diolah lebih lanjut sebagai sumber antioksidan alami. Antioksidan dapat menghambat proses kerusakan bahan pangan yang disebabkan oleh proses oksidasi dan mampu menangkal radikal bebas. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh suhu dan waktu ekstraksi terhadap perolehan, kadar senyawa fenolik dan aktivitas antioksidan dalam proses ekstraksi senyawa fenolik dari kulit kacang tanah. Suhu dan waktu ekstraksi yang optimum ditentukan dari perolehan senyawa fenolik yang terbesar. Dalam penelitian ini, aktivitas antioksidan dari ekstrak dibandingkan terhadap aktivitas antioksidan sintetis TBHQ (tertiary butylhydroquinone). Berdasarkan hasil penelitian didapatkan bahwa semakin tinggi suhu dan semakin lama waktu ekstraksi maka dihasilkan perolehan ekstrak, kadar senyawa fenolik, dan perolehan fenolik yang semakin tinggi. Perolehan akan meningkat sampai batas tertentu kemudian mengalami penurunan. Ekstrak kulit kacang dengan perolehan fenolik terbesar (0,6534 g GAE/100 g kulit kacang) diperoleh pada proses ekstraksi dengan kondisi suhu ekstraksi 70 oC dan waktu ekstraksi 105 menit. Aktivitas antioksidan dari ekstrak tersebut hampir menyamai aktivitas antioksidan sintetis TBHQ yaitu sebesar 97,98%.Kata kunci: kulit kacang tanah, antioksidan, senyawa fenolik

scholarly journals Optimization of the extraction of phenolic compounds and antioxidant activity from the roots of Waltheria ovata using the response surface methodology

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2095-2102
Author(s):  
O. Herrera-Calderon ◽  
R. Vega
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Sample Ratio

Waltheria ovata is a medicinal plant belonging to the Sterculiaceae genus. Natural products of Waltheria ovata could be used in the food industry as natural antioxidants due to its high content of polyphenols according to the literature. The main objective in this research was to optimize the extraction of phenolic compounds and the antioxidant activity from Waltheria ovata roots using response surface methodology (RSM). The total phenolic content in different extracts was determined by spectrophotometric method (Folin-Ciocalteu reagent) and the antioxidant activity by using DPPH assay. To optimize the conditions for total phenolic content and antioxidant activity were used three independent variables: solvent/sample ratio (1:10, 1:20 and 1:30 g/mL), temperature (40, 50, and 60°C) and time (40, 50 and 60 mins). The results showed that total phenolic content and antioxidant activity in the experiments ranged from 8.7 to 12.1 mg GAE/g and 76.1% to 96.7%, respectively. The coefficients of determination (R2 values) for phenolic content and antioxidant activity were 0.86 and 0.91, respectively. Under the optimum conditions of 1:20 g/mL, 60°C and 55 mins of extraction, the values for total phenolic content and antioxidant activity were 0.448±0.02 mg GAE/g and 87.00±2.0%, respectively. These data showed that the experimental responses were reasonably close to the predicted responses (0.444 mg GAE/g and 84.67%). Therefore, the results showed that Waltheria ovata can be used as antioxidant in foods.

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