Phenolic Compounds from Psidium guajava (Linn.) Leaves: Effect of the Extraction-Assisted Method Upon Total Phenolics Content and Antioxidant Activity

The aim of this study was to investigate the influence of the extraction method on the dry extract yield of guava leaves, correlating the total phenolic content (TPC) with the antioxidant activity. The dry extracts were obtained from hydroethanolic (50 and 70%) extract using the ultrasound-assisted method. Folin-Ciocalteau reagent was used to determine the content of TPC. DPPH (2,2-diphenyl-1-picrylhydrazyl) in vitro assay was used to determine the ability to scavenge free radicals. The results analyses demonstrated that the ultrasound-assisted method produced a higher yield in both dry extracts (11%), in contrast to the conventional method. The 50% hydroethanolic solvent was more efficient in the extraction of bioactive compounds. Both extracts showed a positive correlation of phenolic content with antioxidant activity. The FTIR spectrograms showed changes in the chemical groups, as well as determining the aromaticity index of the extracts, indicating a higher aromatic prevalence to the solvent 50%, although it presented simpler phenolic structures. In conclusion, the results provide an important basis for the use of phenolic compounds extracted from guava leaves, not only due to the antioxidant activity exerted, however, for potential use as a crosslinking agent of sulfated and non-sulfated glycosaminoglycan (GAG).

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Antioxidant activity, total phenolic content and flavonoid concentrations of different plant parts of Teucrium polium L. subsp. polium

Acta Societatis Botanicorum Poloniae ◽

10.5586/asbp.2012.010 ◽

2012 ◽

Vol 81 (2) ◽

pp. 117-122 ◽

Cited By ~ 32

Author(s):

Milan S. Stankovic ◽

Neda Niciforovic ◽

Vladimir Mihailovic ◽

Marina Topuzovic ◽

Slavica Solujic

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Green Tea ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Separate Analysis ◽

Plant Parts ◽

Teucrium Polium

Total phenolic content, concentration of flavonoids and in vitro antioxidant activity of twenty different extracts from the whole plant and plant parts (leaves, flowers and stems) of Teucrium polium were determined. The total phenolic contents ranged between 14.57 to 157.84 mg of GaA/g of extract. The concentrations of flavonoids varied from 6.48 to 139.87 mg of Ru/g of extract. Antioxidant activity was determined in vitro using DPPH reagent and expressed as concentration of each extract required to inhibit radical by 50% (IC50) values that ranged from 26.30 to 2190.75 µg/ml. The methanolic leaves extract contain the greatest concentration of phenolic compounds (157.84 mg of GaA/g) and showed strong antioxidant activity (IC50 = 26.30 µg/ml). Ginkgo and Green tea extracts were analyzed for comparison, and the results indicated that some extracts of T. polium were equal in activity with Ginkgo or Green tea and some appeared to have greater activity. The obtained results suggest strong antioxidant activity and large contribution of separate analysis for the maximum exploitation of active phenolic compounds from T. polium. Based on this information, plant parts of this plant are natural sources of antioxidant substances of high importance.

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Determination of Phenolic Compounds’ Extraction Conditions from Pistacia palaestina Leaves at Two Different Stages of Maturity

Current Nutrition & Food Science ◽

10.2174/1573401315666191009100726 ◽

2020 ◽

Vol 16 (5) ◽

pp. 808-814

Author(s):

Wissam Zam ◽

Ali Ali ◽

Razan Hasan

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Growth Stages ◽

Extraction Solvent ◽

Antioxidant Agents ◽

Pistacia Species

Background: Phenolic compounds are distributed throughout the plant kingdom. Numerous investigations have proved that Pistacia species have secondary metabolites, and these contain different classes of bioactive phenolic compounds. Objective: The objective of the present work was to optimize the extraction conditions of phenolic compounds from Pistacia palaestina leaves cultivated in Syria and find out the effects of the solvent type, extraction time, and temperature on total phenolic content (TPC) and in vitro antioxidant activity% (AA%). Two different growth stages were studied. Methods: Antioxidant activity and total phenolic content values were estimated using 2,2’-diphenyl- 1-picrylhydrazyl and Folin-Ciocalteu methods, respectively. Results: The highest TPC and AA% were found in fresh leaves (14.32g/100g and 92.69%, respectively). The optimum extraction solvent for phenolic recovery and antioxidant capacity was acetone 40%. Changes both in temperature (25, 40, 60 and 80°C) and time (15, 30, 45 and 60 min) had no significant influence on TPC and AA% of Pistacia extracts. Conclusion: Phenolic compounds could be extracted in a short time at a low temperature and could be used as natural antioxidant agents.

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Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽

10.3390/foods10081812 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1812

Author(s):

Juncai Tu ◽

Margaret Anne Brennan ◽

Gang Wu ◽

Weidong Bai ◽

Ping Cheng ◽

...

Keyword(s):

Phenolic Compounds ◽

Dietary Fibre ◽

Lentinula Edodes ◽

Phenolic Content ◽

Antioxidant Activities ◽

In Vitro Digestion ◽

Total Phenolic ◽

Soluble Peptide ◽

Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

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Honeybee Pollen Extracts Reduce Oxidative Stress and Steatosis in Hepatic Cells

Molecules ◽

10.3390/molecules26010006 ◽

2020 ◽

Vol 26 (1) ◽

pp. 6

Author(s):

Juan Esteban Oyarzún ◽

Marcelo E. Andia ◽

Sergio Uribe ◽

Paula Núñez Pizarro ◽

Gabriel Núñez ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Cell Model ◽

Radical Scavenging ◽

Central Zone ◽

Total Phenolic ◽

Nonalcoholic Fatty Liver ◽

Bee Pollen ◽

Quercetin Concentration

Nonalcoholic fatty liver disease (NAFLD) is a major cause of morbidity and mortality worldwide. Additional therapies using functional foods and dietary supplements have been investigated and used in clinical practice, showing them to be beneficial. Honeybee pollen from Chile has shown a large concentration of phenolic compounds and high antioxidant activity. In this work, we characterized twenty-eight bee pollen extracts from the central zone of Chile according to botanical origin, phenolic profile, quercetin concentration, and antioxidant activity (FRAP and ORAC-FL). Our results show a statistically significant positive correlation between total phenolic content and antioxidant capacity. Selected samples were evaluated on the ability to reverse the steatosis in an in vitro cell model using Hepa1-6 cells. The pollen extracts protected Hepa1-6 cells against oxidative damage triggered by 2,2′-azo-bis(2-amidinopropane) dihydrochloride (AAPH)derived free radicals. This effect can be credited to the ability of the phenolic compounds present in the extract to protect the liver cells from chemical-induced injury, which might be correlated to their free radical scavenging potential. Additionally, bee pollen extracts reduce lipid accumulation in a cellular model of steatosis. In summary, our results support the antioxidant, hepatoprotective, and anti-steatosis effect of bee pollen in an in vitro model.

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Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0191 ◽

2020 ◽

Vol 16 (1-2) ◽

Cited By ~ 2

Author(s):

Cassiano Brown da Rocha ◽

Caciano Pelayo Zapata Noreña

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Grape Pomace ◽

Total Phenolic ◽

Microwave Assisted Extraction ◽

Ultrasound Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction ◽

Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

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Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

Foods ◽

10.3390/foods10051120 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1120

Author(s):

María del Carmen Razola-Diaz ◽

Eduardo Jesús Guerra-Hernández ◽

Celia Rodríguez-Pérez ◽

Ana María Gómez-Caravaca ◽

Belén García-Villanova ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

High Performance ◽

Phenolic Content ◽

Orange Peel ◽

Polar Compounds ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Quantitative Analyses ◽

Ultrasound Assisted

Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.

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Antioxidant Activity and Phenolic Content of Campomanesia Phaea Extracts Obtained by Pressurized Liquid Extraction

The Open Food Science Journal ◽

10.2174/1874256401911010056 ◽

2019 ◽

Vol 11 (1) ◽

pp. 56-65

Author(s):

Daniele Martins Firmiano ◽

Gabriela Marques Bittencourt ◽

Alessandra Lopes de Oliveira

Keyword(s):

Antioxidant Activity ◽

Particle Size ◽

Phenolic Compounds ◽

Phenolic Content ◽

Fixed Bed ◽

Liquid Extraction ◽

Pressurized Liquid Extraction ◽

Total Phenolic ◽

High Antioxidant Activity ◽

The Mean

Objective: This research used the Pressurized Liquid Extraction process (PLE) to obtain cambuci extracts rich in phenolic compounds and, consequently, with high antioxidant activity. Methods: We determined the centesimal composition and the mean particle size of the dried and crushed sample for characterization of the fixed bed extractor. Extractions with pressurized ethanol were performed following a Central Composite Design (CCD) with temperature (60 °C at the center point with ± 10 °C amplitude) and the contact time between the solvent and the matrix (6 min at the center point with ± 2 min amplitude) as independent variables in the process. The Total Phenolic Content (TPC) of compounds and antioxidant activity were determined. Results: The mean particle size of the cambuci in the PLE was 263.4 μm with apparent and real densities of 32.42 g/cm3 and 1.62 g/cm3, respectively, resulting in a fixed bed porosity of 0.43. The centesimal composition of the comminuted and dried sample was 12.5 ± 0.1% moisture, 3.2 ± 0.2% ash, 3.35 ± 0.07% crude protein, 10.32 ± 0.08% crude fiber and 0.35 ± 0.04% ethereal extract. The highest extraction yield (41.7%) was obtained by using the binomial 70 ºC with 8 min of solvent contact in three batches. Extracts with the highest TPC (6501.10 mg AGE/100 g sample) were obtained by the binomial 74 °C with 6 min of contact; the binomial 50 °C with 4 min of contact gave rise to the extract with the highest antioxidant activity. The CCD showed high yield extracts with high antioxidant activity and a high total phenolic compound content. Conclusion: With the use of the proposed experimental design, it was possible to optimize the extraction of total phenolic compounds from the sample.

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Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽

10.2478/botlit-2020-0007 ◽

2020 ◽

Vol 26 (1) ◽

pp. 76-87

Author(s):

Aziza Lfitat ◽

Hind Zejli ◽

Abdelkamel Bousselham ◽

Yassine El Atki ◽

Badiaa Lyoussi ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Olive Leaves ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

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Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽

10.21640/ns.v12i24.2134 ◽

2020 ◽

Vol 12 (24) ◽

Author(s):

Rey David Vargas Sánchez ◽

Evelin Martínez Benavidez ◽

Javier Hernández ◽

Gastón Ramón Torrescano Urrutia ◽

Armida Sánchez Escalante

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Phenolic Compounds ◽

Physicochemical Properties ◽

Phenolic Content ◽

Biological Activities ◽

Sensory Characteristics ◽

Total Phenolic ◽

Gram Positive ◽

Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

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Phytochemical Characterization, In Vitro Antioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit

Journal of Food Quality ◽

10.1155/2018/2154893 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11 ◽

Cited By ~ 5

Author(s):

Francisco Erik González-Jiménez ◽

Juan Alfredo Salazar-Montoya ◽

Graciano Calva-Calva ◽

Emma Gloria Ramos-Ramírez

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Micellar Electrokinetic Chromatography ◽

Antioxidant Properties ◽

Total Phenolic ◽

Electrokinetic Chromatography ◽

Polyphenol Profile ◽

Gallic Acid Equivalent ◽

Dry Fruit

Due to their antioxidant properties, polyphenolic compounds are considered beneficial for human health. In this work, we investigated the polyphenol profile and antioxidant activity of edible tejocote (Crataegus pubescens) fruit extracts by micellar electrokinetic chromatography (MEKC) and HPLC/UV. The major phenolic compounds in the pulp extracts were (+)-catechin (9.17 ± 0.20 mg/100 mg dry fruit), (−)-epicatechin (4.32 ± 0.11 mg/100 mg dry fruit), and chlorogenic acid (5.60 ± 0.24 mg/100 mg dry fruit). The total phenolic content was 168.6 ± 0.9 mg gallic acid equivalent/g dry fruit; the total proanthocyanidin content was 84.6 ± 1.4 mg cyanidin/100 g dry fruit; and the total flavonoid content was 55.89 ± 1.43 mg quercetin/g dry fruit. Interestingly, procyanidins (dimers, trimers, and tetramers of (−)-epicatechin and (+)-catechin) were detected in the extract. This is the first study reporting the presence of polymeric polyphenols in Crataegus pubescens fruit. Accordingly, these fruits demonstrate great potential as a natural source of antioxidant phenolic compounds and could therefore be used as a nutraceutical and functional food.

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