scholarly journals Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana)

2020 ◽  
Vol 11 ◽  
Author(s):  
Ana Carolina Leme Castelucci ◽  
Nataly Maria Viva De Toledo ◽  
Fernanda Francetto Juliano ◽  
Paula Porrelli Moreira Da Silva ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Phenolic Composition ◽  
And Control

The effect of processing on potential changes of antioxidant activity (DPPH and ABTS), total phenolic content (TPC) and total flavonoids (FLAV) of feijoa pulp during storage was investigated. In addition, possible modifications in the phenolic composition of the pulp. The pulp was subjected to refrigeration (control, 5 °C), pasteurization (85 °C/5 min) and irradiation (2.0 kGy). TPC, FLAV, DPPH and ABTS were measured during 28 days, whereas the identification and quantification of phenolic compounds were conducted after processing. The results were submitted to principal component analysis (SAS 9.4). Pasteurization preserved TPC, DPPH and ABTS for 21 days, while in the irradiated samples and control, the values were decreased and FLAV were maintained at high levels. The profile of phenolic compounds was different for each sample with six compounds being identified.

scholarly journals Phenolic composition and antioxidant activity of different parts of pistacia vera L.

2016 ◽  
Vol 6 (1) ◽  
pp. 658-664
Author(s):  
Raouia Boumaiza ◽  
Ahmed Snoussi ◽  
Tania Cirkovic-Velickovic ◽  
Nabiha Bouzouita
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Higher Plants ◽  
Variety Identification ◽  
Total Phenolic ◽  
Pistacia Vera ◽  
Phenolic Composition ◽  
Floral Buds

Phenolic compounds are widely distributed in almost all higher plants and are present in different tissues. The quality and quantity of phenolics are used as criteria for variety identification. The present study has been planned to determine the phenolic composition of Pistacia vera. Total phenolic content and concentration of flavonoids of eight different extracts, from the floral buds and leaves of Pistacia vera. (Anacardiaceae) were determined using spectrophotometric methods. The total phenolic content ranged from 401.64 to 513.77 (mg GAE/g DW). The total flavonoid concentrations varied from 8.28 to 67.94 mg CE/g. Antioxidant activity was assessed by three methods: DPPH°+, β-carotene and ABTS and determined respectively as IC50 (mg/mL), CAA and PI (%), all extract have shown to be endowed by a high antioxidant activity similar to that of BHT. Ethanolic extract of male floral buds showed the highest phenolic and flavonoid concentration and the strongest antioxidant activity. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of plant extracts. Phenolic compounds were investigated by LTQ Orbitrap LC-MS analysis and revealed 17compounds split into 5 groups: Abscisic acids, phenolic acids and their derivatives, flavonols, flavanones, flavones, flavanols. The high contents of phenolic compounds indicated that these last contribute to the antioxidant activity. The Pistacia vera can be regarded as promising candidates for natural plant sources of antioxidants with high value.

scholarly journals Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1301
Author(s):  
Eva P. Pérez-Álvarez ◽  
Diego S. Intrigliolo ◽  
María Pilar Almajano ◽  
Pilar Rubio-Bretón ◽  
Teresa Garde-Cerdán
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Deficit Irrigation ◽  
Phenolic Content ◽  
Negative Impact ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Phenolic Composition

The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity.

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

scholarly journals Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1579
Author(s):  
Mariam Sardiñas-Valdés ◽  
Hugo Sergio García-Galindo ◽  
Alfonso Juventino Chay-Canul ◽  
José Rodolfo Velázquez-Martínez ◽  
Josafat Alberto Hernández-Becerra ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Hair Sheep ◽  
Dairy Foods ◽  
Ripening Time ◽  
Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Süleyman Doğu ◽  
Nurhan Uslu ◽  
Gbemisola J. Fadimu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heating Temperature ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dihydroxybenzoic Acid ◽  
Different Temperatures

AbstractThe effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

scholarly journals Phenolic composition of vine leaves infusions produced from different Portuguese and Spanish Vitis vinifera L. varieties

2019 ◽  
Vol 12 ◽  
pp. 04004
Author(s):  
A.M. Jordão ◽  
J. Sousa ◽  
A.C. Correia ◽  
M.E. Valdés ◽  
F.M. Nunes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Phenolic Composition ◽  
Alternative Source ◽  
Wide Range ◽  
Interesting Alternative

The main object of the present study was to analyze the phenolic composition of vine leaves infusions prepared from 8 different Portuguese (Fernão Pires, Touriga Franca, Tinta Roriz, Encruzado, Touriga Nacional, Rufete, Baga, and Siria) and Spanish (Pardina, Cayetana, Garnacha, Cigüente, Eva, Tempranillo, Macabeo and Verdelho) Vitis vinifera L. varieties. In general, a wide range of phenolic content were obtained from the vine leaves infusions according to the vine variety used. Thus, for total phenolic content the values ranged from 18 to 37 mg/L for the infusions produced from Portuguese varieties, while for Spanish varieties the values ranged from 14 to 37 mg/L. Vine leaves infusions obtained from Touriga Franca and Pardina varieties showed the highest total phenolic content. As a consequence of phenolic composition, chromatic characteristics (L*, a* and b*) of vine leaves infusions were also analyzed. Finally, it was also detected different individual phenolic compounds, such as, coutaric acid, trans-caftaric acid, quercetin-3-O-glucoside, rutin and 3 different anthocyanins from the different vine leaves infusions. All of the results obtained in this work show that vine leaves infusion may be an interesting alternative source of phenolic compounds for human diet.

scholarly journals Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

2018 ◽  
Vol 46 (1) ◽  
pp. 134-137 ◽  
Author(s):  
Sina COSMULESCU ◽  
Ion TRANDAFIR ◽  
Violeta NOUR ◽  
Gheorghe ACHIM ◽  
Mihai BOTU ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Ripening Stage ◽  
Total Flavonoids Content ◽  
Ziziphus Jujuba

Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100 g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human’s healthy eating.

scholarly journals STUDI OPTIMASI EKSTRAKSI KANDUNGAN SENYAWA FENOLIK TOTAL DAN UJI AKTIVITAS ANTIOKSIDAN DARI DAUN MANGGIS (Garcinia mangostana Linn.)

2019 ◽  
Vol 10 (1) ◽  
pp. 36
Author(s):  
Emil Salim ◽  
Yogi Afritunando ◽  
Nindi Antika Febriana ◽  
Mai Efdi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Garcinia Mangostana ◽  
Activity Test ◽  
Ic50 Value ◽  
Dpph Method

This study aims to determine antioxidant activity and total phenolic content of mangosteen leaves in several different solvents. The antioxidant activity test of the extract was determined by the DPPH method and the total phenolic content was determined by the Folin-Ciocalteu method. The phytochemical test of mangosteen leaves showed the presence of phenolic compounds, saponins, triterpenoids and alkaloids. The extraction results increase with increasing water content in methanol, ethanol and acetone. The highest amount of extract was obtained using 50% acetone solvent (34.98 ± 0.17%). Extraction using 100% ethanol showed the highest total phenolic content (614.25 ± 5.58 mg GAE / g extract) and the lowest IC50 value (5.81 mg / L). The results of this study indicate that the use of 50% acetone solvent can optimize the amount of extract and 100% ethanol can optimize the content of total phenolic compounds and antioxidant activity of mangosteen leaves.

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