Analiza fitochemiczna gatunków Melilotus officinalis i Melilotus alba

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Marcin Szymański ◽  
Daria Szajkowska ◽  
Arkadiusz Szymański
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Raw Materials ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Root Extract ◽  
Sweet Clover ◽  
Total Polyphenols ◽  
Melilotus Officinalis ◽  
Natural Medicine

Introduction. All over the world, natural medicine uses species of the genus Melilotus due to their anti-inflammatory, anti-rheumatic, analgesic, spasmolytic, astringent, diuretic and anticoagulant effects. In the Polish Pharmacopoeia, only the yellow melilot herb (Meliloti herba) has a monograph. Aim. The research was aimed at a comparative analysis of the content of the sum of polyphenolic compounds, including the sum of flavonoids and phenolic acids, and antioxidant activity in water extracts of M. officinalis and M. alba herb and root. Material and methods. The research was carried out for two species of Melilotus officinalis and M. alba. The raw material was herb and melilot root, collected during flowering period from natural sites. In aqueous extracts from raw materials, the following methods were determined by colorimetric methods: the sum of polyphenolic compounds using the Folin-Ciocalteu reagent, the sum of phenolic acids using the Arnov reagent, the sum of flavonoids using the Christ-Müller method and the antioxidant activity using the 2,2-diphenyl-1-picryl-radical hydrazyl (DPPH). Results. Meliloti alba herb has a much higher content of polyphenols, including phenolic acids and flavonoids than M. officinalis. In the yellow sweet clover the sum of polyphenols in the samples ranged from 2.101 to 2.438%, while in the white sweet clover from 2.765 to 3.540%. The content of phenolic acids in the samples of yellow sweet clover herb was 0.617-0.766%, and in the samples of white sweet clover herb was 0.646-0.900%. The content of flavonoids in the samples of yellow sweet clover herb ranged from 0.748 to 0.975%, and in the case of white sweet clover herb it was at the level of 0.801-1.192%. The samples of the commercial yellow sweet clover herb had the lowest content of phenolic compounds; the sum of polyphenols was 1.579%, phenolic acids 0.361%, and flavonoids 0.441%. The determined content of total polyphenols in the roots of both melilot species was low and amounted to 0.450% in MORA1 and 0.362% in MARA2. Despite the lower content of polyphenolic compounds (2.438%), the yellow melilot showed higher antioxidant activity (IC50 = 4.35 mg/ml) compared to the white melilot herb (IC50 = 5.31) with a higher content of polyphenols (3.010%). Conclusions. A higher content of the sum of polyphenols as well as phenolic acids and flavonoids was found in the white melilot. In both the yellow and white sweet clover herb extract, significantly more polyphenolic compounds were determined compared to the content in their root extract.

scholarly journals STUDY OF THE FLAVONOID COMPOSITION AND BIOLOGICAL ACTIVITY OF HAWTHORN`S LEAVES CRATAEGUS PONTICA

2021 ◽  
pp. 201-209
Author(s):  
Kamola Vakhabjanova Raimova ◽  
Nodira Gulomzhanovna Abdulladzhanova ◽  
Farrukh Nazimovich Toshpulatov ◽  
Nurali Azamovich Ergashev ◽  
Alimzhan Davlatbaevich Matchanov
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Liver Mitochondria ◽  
Dry Mass ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Rat Liver Mitochondria ◽  
Mountainous Regions ◽  
Flavonoid Composition ◽  
The Republic

The results of studies of the content of polyphenolic compounds and their antioxidant activity in the Pontic hawthorn plant Crataegus pontica K.Koch., growing in the mountainous regions of the Tashkent region of the Republic of Uzbekistan are presented. The collection of raw materials took place in the spring at the beginning of October 2019 and at the end of April 2020. The conditions for the isolation of polyphenolic compounds were selected under various conditions. It was shown that the optimal content of polyphenols is extracted with 70% acetone, followed by fractionation of the aqueous residue with ethyl acetate and precipitation with hexane. It was shown that in the plants harvested in spring, the amount of polyphenols was 4.28%, and the collected volume was 2.6%, of the air-dry mass of the raw material. Chromatographic methods (BC and TLC) revealed that the composition of plant leaves collected in spring contains more polyphenols than those collected in autumn. This plant contains compounds belonging to the class of flavonols, phenolic acids and flavan-3-ols. Polyphenols were identified by rutin, quercetin, quercetin-3-O-β-galactoside, catechin, and gallic acid by BC and TLC methods. The antioxidant activity of the sum of polyphenolic compounds was studied in the model of lipid peroxidation (LPO) in rat liver mitochondria. It was found that polyphenols have a protective effect on mitochondria, a reduced damaging effect of Fe2+ / ascorbate and antioxidant activity depends on the concentration of the studied polyphenolic substances. The introduction of rutin into the incubation medium in 5 μM medium inhibits LPO processes by 32.0%, and at 10 μM – by 85.9% and in 20 μM – by 96.8%, compared with the control.

scholarly journals Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2623 ◽  
Author(s):  
Oniszczuk ◽  
Widelska ◽  
Wójtowicz ◽  
Oniszczuk ◽  
Wojtunik-Kulesza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Field Bean ◽  
Gluten Free ◽  
Total Polyphenols ◽  
Free Phenolic Acids ◽  
Chestnut Flour

Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.

scholarly journals Assessment of antioxidant activity and total polyphenolic compounds of peach varieties infected with the Plum pox virus

2013 ◽  
Vol 61 (6) ◽  
pp. 1693-1701 ◽  
Author(s):  
Jana Horsáková ◽  
Jiří Sochor ◽  
Boris Krška
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Gallic Acid ◽  
Polyphenolic Compounds ◽  
Plum Pox Virus ◽  
Stone Fruits ◽  
Total Polyphenols ◽  
Peach Trees

Just like in other stone fruits, also in peach trees, the Plum pox virus is commonly known to be the cause of lower yields, worse quality and smaller size of fruits and it also affects the contained substances. The fruits of peach trees infected with the Plum pox virus (PPV) were subjected to various analyses to determine the content of antioxidant activity and overall polyphenolic compounds. The evaluation took place from 2011 to 2012. To conduct this experiment, two cultivars that had been infected by PPV naturally were selected – ‘Royal Glory’ and ‘Symphony’. Antioxidant activity was established using five principally different methods (DPPH, ABTS, FRAP, DMPD and Free Radicals). The content of total polyphenolic compounds was established using the Folin-Ciocalteu method. The results of these analyses are expressed as the equivalent of gallic acid (GAE) in mg·kg−1. Furthermore, in the period from April to October the intensity of PPV symptoms in blossoms, leaves and fruits was also assessed.It was discovered that as a result of the PPV infection, the content of antioxidant activity as well as of total polyphenols had increased. Average reading of antioxidant activity in the PPV infected fruits had increased by 13.2 % (DPPH), 26.7 % (FRAP), 27.6 % (ABTS), 28.1 % (DMPD), 39.2 % (Free Radicals) and the content of polyphenolic compounds had gone up by about 30.4 % in comparison with the control varieties.

scholarly journals Создание гибридов сверхсахарной кукурузы с высоким уровнем антиоксидантной активности с использованием тест-системы на основе стабильного радикала DPPH

2016 ◽  
pp. 50-56
Author(s):  
В. В. Поздняков ◽  
Ю. В. Харченко ◽  
Л. Я. Харченко ◽  
О. В. Анцыферова
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Raw Materials ◽  
Raw Material ◽  
Maize Starch ◽  
Wide Range ◽  
Total Antioxidant ◽  
Index Value ◽  
Canning Industry

Гибриды сахарной и сверхсахарной кукурузы являются хорошим сырьем для производства функциональных пищевых продуктов, в том числе диетического и детского питания. Важными показателями высокого качества этих продуктов являются повышенное содержание белка и ценного масла, незначительное количество плохо усвояемого кукурузного крахмала и высокое содержание антиоксидантов, а также отменные вкусовые качества. В работе представлены данные по оценке антиоксидантной активности большой группы новых перспективных гибридов сверхсахарной кукурузы среднеспелой группы, созданных с целью получения ценных источников сырья для консервной промышленности. Значения показателя общей антиоксидантной активности варьировали в широком интервале значений (от 31,8 % до 60,4 %, 568,4–1008 мкг/г семян), что указывает на перспективность использования этого важного биохимического параметра в селекции сверхсахарной кукурузы на качество. Hybrids of excess sugar maize are good raw material for the production of functional food products, including baby food and diet. Important indicators of high quality of these products are high protein content and a valuable oil, a small amount of poorly digestible maize starch and a high content of antioxidants, and also excellent taste qualities. The paper presents data on the evaluation of the antioxidant activity of a large group of promising new hybrids of excess sugar maize of mid-group created in order to obtain valuable raw materials for the canning industry. Index value of total antioxidant activity varied over a wide range (from 31,8 % to 60,4 %, 568,4–1,008 mg/g of seed), which indicates on promising use of this important parameter in the breeding of biochemical excess sugar maize on quality.

scholarly journals ANALISIS KANDUNGAN SAPONIN PADA DAUN DAN TANGKAI DAUN Carica pubescens Lenne & K. Koch

el–Hayah ◽  
2016 ◽  
Vol 5 (4) ◽  
pp. 143 ◽  
Author(s):  
Eko Budi Minarno
Keyword(s):  
Raw Materials ◽  
Herbal Medicines ◽  
The Body ◽  
Raw Material ◽  
Ring Test ◽  
Tropical Species ◽  
Color Test ◽  
Natural Medicine ◽  
Chemical Content ◽  
Carica Pubescens

<p><em>Carica pubescens Lenne &amp; K. Koch is a tropical species that adapt to the plateau environment and low temperatures. In East Java, the plant is found in Cangar and Bromo region. Morphological, chemical content, and analysis of protein banding pattern on C. pubescens has been done, but more on the analysis of active compounds for pharmaceutical raw materials and its accumulation in the body of the plant has not been widely studied. Saponins on C. pubescens potential as a raw material of natural medicine in the treatment of Diabetes Mellitus (DM). This study aims to determine the content of saponin in leaf and petiole of C. pubescens in terms of absorbance values. Saponins were analyzed by qualitative form the foam test, color test, Thin Layer Chromatography (TLC) analytical and preparative. Quantitative test in the form of UV-Vis spectrophotometry results preparative TLC. This research was done at the Laboratory of Department of Biology and Chemistry UIN Maulana Malik Ibrahim Malang. The results showed that the leaf and petiole of C. pubescens positive for the saponins with the formation of stable foam for 60 seconds at 1.5 cm - 1.7 cm. The third positive samples containing saponins triterpene the ring test produces a brownish color. Isolation saponin by TLC shows the best ratio of eluent chloroform: methanol: water (14: 6: 1) compounds can be separated perfectly. Saponin absorbance values obtained three samples as follows: petiole samples from the region Cangar amounted to 0.852, leaf samples from the region Cangar amounted to 0.686, and leaf samples from Bromo region amounted to 0,629. The highest saponins found in organs petiole. Thus the petiole of C. pubescens has the potential to be used as a source of triterpene saponins which can be developed into a commercial herbal medicines.</em></p>

Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

2013 ◽  
Vol 30 (3) ◽  
pp. 263-269 ◽  
Author(s):  
Renata Kazimierczak ◽  
Ewelina Hallmann ◽  
Anna Rusaczonek ◽  
Ewa Rembiałkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
High Performance ◽  
Production Systems ◽  
Organic Production ◽  
Appreciable Effect ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Tea Infusions ◽  
Exposed Surface Area

AbstractAmong infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

scholarly journals The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe

Molecules ◽  
2020 ◽  
Vol 25 (15) ◽  
pp. 3473 ◽  
Author(s):  
Barbara Krochmal-Marczak ◽  
Tomasz Cebulak ◽  
Ireneusz Kapusta ◽  
Jan Oszmiański ◽  
Joanna Kaszuba ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Phenolic Acids ◽  
Leaf Development ◽  
Growth Stage ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Growth Stages ◽  
Potato Leaf ◽  
Antioxidant Power ◽  
Sweet Potato Leaves

The aim of the study was the qualitative and quantitative analysis of the bioactive components present in the leaves of 9 sweet potato cultivars grown in the moderate climate in Poland, which were harvested at different growth stages according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) scale (14, 51, 89). It was found that sweet potato leaves contained 7 polyphenolic compounds, including 5 chlorogenic acids—neochlorogenic acid (5-CQA), chlorogenic acid (3-CQA), 4-cryptochlorogenic acid (4-CQA), 34-di-O-caffeoylqunic acid (3,4-CQA), 3,5-di-O-caffeoylqunic acid (3,5-CQA)—and 2 flavonoids, quercetin-3-O-galactoside (Q-3-GA) and quercetin-3-O-glucoside (Q-3-GL). Their content depended on the genotype of the examined cultivars and on the stage of leaf development. The mean content of the identified polyphenolic compounds in the examined cultivars ranged from 148.2 to 14.038.6 mg/100 g−1 DM for the leaves harvested at growth stage 14 according to the BBCH scale. In the case of leaves harvested at BBCH stage 51, the concentration of polyphenolic compounds ranged from 144.76 to 5026.8 mg/100 g−1 DM and at BBCH stage 89 from 4078.1 to 11.183.5 mg/100 g−1 DM. The leaves of the Carmen Rubin cultivar collected at stage 14 contained the highest amount of polyphenolic compounds, while Okinava leaves had the highest amount of these compounds at stage 51. The highest content of polyphenolic compounds in leaves at BBCH growth stage 89 was found in the Radiosa variety. The highest concentration levels were found for 3-CQA at all stages of leaf development. Significant correlations between polyphenol content and antioxidant activity measured by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were found. The results of this experiment revealed that the growth stages and genetic properties of cultivars have a very significant influence on the content of phenolic acids and flavonols in sweet potato leaves. The results are innovative and can have a practical application, as the knowledge of the content of the substances under study makes it possible to determine the optimal management practice of sweet potato leaf harvest in order to obtain more top-quality raw material.

scholarly journals Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 389
Author(s):  
Silvia Medda ◽  
Leonarda Dessena ◽  
Maurizio Mulas
Keyword(s):  
Phenolic Compounds ◽  
Phenylalanine Ammonia Lyase ◽  
Raw Materials ◽  
Phenylpropanoid Pathway ◽  
Polyphenolic Compounds ◽  
Antioxidant Compounds ◽  
Total Polyphenols ◽  
Spectrophotometric Methods ◽  
Pal Activity ◽  
Potential Use

The leaves and berries of myrtle (Myrtus communis L.) are rich in phenolic compounds, such as phenolic acids, flavonoids, and flavanols. The richness of these antioxidant compounds allows the potential use of myrtle biomasses as raw materials for medicinal and functional food products. Most of the phenolic compounds originate from the phenylpropanoid pathway, where phenylalanine ammonia lyase (PAL) enzyme activates the first step. The objective of this research is to study the activity of PAL as related to accumulation in the myrtle fruits and leaves of some phenolic compounds in the period between blossom and full berry ripening. With this aim, we compared two model genotypes with different fruit coloration. In leaves and berries of two cultivars, ‘Giovanna’ with pigmented berries and ‘Grazia’ with white berries, the PAL activity and content of polyphenols, anthocyanins, flavonoids, and tannins were determined with spectrophotometric methods. PAL activity was quite constant in leaves and variable in berries: Greater in berries of ‘Giovanna’ than in those of ‘Grazia’ cultivar, and increasing from berry color-break to full ripening. In berries, a positive correlation between PAL and flavonoids (r = 0.44), and between PAL and anthocyanins (r = 0.69), as well as a negative correlation between PAL and total polyphenols (r = −0.471), were found.

scholarly journals Grapevine as a Rich Source of Polyphenolic Compounds

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5604
Author(s):  
Iva Šikuten ◽  
Petra Štambuk ◽  
Željko Andabaka ◽  
Ivana Tomaz ◽  
Zvjezdana Marković ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Human Health ◽  
Phenolic Acids ◽  
Polyphenolic Compounds ◽  
Wine Quality ◽  
Primary And Secondary Metabolites ◽  
Grape Berries ◽  
Beneficial Effects ◽  
Grape Varieties

Grapes are rich in primary and secondary metabolites. Among the secondary metabolites, polyphenolic compounds are the most abundant in grape berries. Besides their important impacts on grape and wine quality, this class of compounds has beneficial effects on human health. Due to their antioxidant activity, polyphenols and phenolic acids can act as anti-inflammatory and anticancerogenic agents, and can modulate the immune system. In grape berries, polyphenols and phenolic acids can be located in the pericarp and seeds, but distribution differs considerably among these tissues. Although some classes of polyphenols and phenolic acids are under strict genetic control, the final content is highly influenced by environmental factors, such as climate, soil, vineyard, and management. This review aims to present the main classes of polyphenolic compounds and phenolic acids in different berry tissues and grape varieties and special emphasis on their beneficial effect on human health.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

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