scholarly journals Active Antioxidant Phenolics from Brazilian Red Propolis: An Optimization Study for Their Recovery and Identification by LC-ESI-QTOF-MS/MS

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 297
Author(s):  
Daniel Vieira de Morais ◽  
Pedro Luiz Rosalen ◽  
Masaharu Ikegaki ◽  
Anna Paula de Souza Silva ◽  
Adna Prado Massarioli ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Water Concentration ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Optimization Study ◽  
Trolox Equivalent ◽  
Optimized Conditions ◽  
First Time

Brazilian red propolis (BRP) is a natural product widely known for its phenolic composition and strong antioxidant properties. In this study, we used the Box–Behnken Design (BBD) with Surface Response Methodology to optimize the extraction conditions for total phenolic content (TPC) and Trolox equivalent antioxidant capacity(TEAC) of bioactive phenolics from BRP. The extraction time, ethanol/water concentration and temperature, were tested. All variables had significant effects (p  ≤ 0.05), with a desirability coefficient of 0.88. Under optimized conditions (90% ethanol at 80 °C for 30 min), the BRP extract showed a TPC of 129.00 ± 2.16 mg GAE/g and a TEAC of 3471.76 ± 53.86 µmol TE/g. Moreover, FRAP and ORAC assays revealed that the optimized BRP extract had 1472.86 ± 72.37 µmol Fe2+/g and 4339.61 ± 114.65 µmol TE/gof dry weight, respectively. Thirty-two phenolic compounds were tentatively identified by LC-QTOF-ESI-MS/MS, of which thirteen were found for the first time in BRP, including four flavones, one flavanol, two flavanones, two chalcones, and four isoflavonoids. Thus, our results highlight the importance of BRP as a source of a wide variety of phenolic compounds with significant antioxidant properties.

scholarly journals Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica)

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 187 ◽  
Author(s):  
Sabrina Groth ◽  
Christoph Budke ◽  
Susanne Neugart ◽  
Sofia Ackermann ◽  
Fenja-Sarah Kappenstein ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Foliar Application ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Selenium Uptake ◽  
Golden Delicious ◽  
Trolox Equivalent ◽  
Calcium Fertilization

Biofortified apples seem to be a suitable produce. In this study, different selenium forms and application levels were applied to the two apple varieties ‘Golden Delicious’ and ‘Jonagold’, grown in the years 2017 and 2018 in order to increase the selenium uptake within a typical Western diet. It was shown that the biofortification, which was performed as a foliar application implemented in usual calcium fertilization, led to significantly increased selenium contents in the fruits. Furthermore, biofortification affected the total phenolic content (TPC), the polyphenol oxidase activity (PPO), as well as the antioxidant activity (AOA), the latter measured with the two well-known assays Trolox Equivalent Antioxidant Capacity Assay (TEAC) and Oxygen Radical Absorbance Capacity Assays (ORAC). The varying selenium forms and application levels showed a differing influence on the parameters mentioned before. Higher fertilizer levels resulted in higher selenium accumulation. It was found that PPO activity fluctuates less in biofortified apples. With regard to TPC, selenate led to higher amounts when compared to the untreated controls and selenite resulted in lower TPC. AOA analysis showed no clear tendencies as a result of the selenium biofortification. In the case of ‘Jonagold’, a higher AOA was generally measured when being biofortified, whereas, in the case of ‘Golden Delicious’, only one form of application led to higher AOA. Additionally, differences in the amount of major phenolic compounds, measured with High Performance Liquid Chromatography Mass Spectrometry (HPLC-DAD-ESI-MSn), were observed, depending on the conditions of the biofortification and the variety.

scholarly journals Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 215 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Shi-Yu Cao ◽  
Xiao-Yu Xu ◽  
Ren-You Gan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Tea Infusions ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

scholarly journals Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2216 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Qing Liu ◽  
Xiao-Yu Xu ◽  
Shi-Yu Cao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
High Performance ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Antioxidant Power

The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea.

scholarly journals Potential of Baccharis alnifolia Meyen & Walpan (Chilka) from northern Chile used as a medicinal infusion

2019 ◽  
Vol 49 (10) ◽  
Author(s):  
Emilio Soto ◽  
Luis Bustos ◽  
Mario Juan Simirgiotis ◽  
Claudio Parra
Keyword(s):  
Antioxidant Capacity ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Chilean Altiplano ◽  
First Time

ABSTRACT: Baccharis alnifolia Meyen & Walp. is a native and medicinal, Chilean Altiplano herb that is used as a poultice and also consumed as an infusion to relieve inflammation. This study evaluated the antioxidant and cytotoxic effect of the ethanolic extract of B. alnifolia and their infusion. It was reported that the ethanol extract contains 4.42 mg GAE/g of dry weight and the infusion contains 35.86 mg GAE/L of total polyphenols. Also, it determined the antioxidant capacity using Ferric reducing antioxidant power (FRAP), Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) assay. Moreover, seven metabolites including between phenolic acids and flavonoids were identified for the first time in both extracts of the medicinal plant Baccharis alnifolia. The UHPLC-DAD chromatograms revealed the majority presence of ferulic acid and luteolin, both could be responsible for the antioxidant and cytotoxic activity. Furthermore, we realized a preliminary screening of cytotoxicity in different tumor cell lines, finding that these extracts have cytotoxic potential on kidney cells.

scholarly journals Antioxidant Potential of Grass Pea Seeds from European Countries

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 142 ◽  
Author(s):  
Wojciech Rybiński ◽  
Magdalena Karamać ◽  
Katarzyna Sulewska ◽  
Andreas Börner ◽  
Ryszard Amarowicz
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolics ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Grass Pea ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Derivatives Of

Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.

scholarly journals Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 797 ◽  
Author(s):  
Elena Roselló-Soto ◽  
Francisco Martí-Quijal ◽  
Antonio Cilla ◽  
Paulo Munekata ◽  
Jose Lorenzo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dry Matter ◽  
Selective Extraction ◽  
Effect Of Temperature ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Trolox Equivalent ◽  
The Individual ◽  
Tiger Nuts ◽  
By Products

The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from “horchata” by-products. These parameters were optimized by response surface methodology and triple-TOF-LC-MS-MS was selected as the analytical tool to identify and quantify the individual compounds. The optimum extraction conditions were 50% ethanol, 35 °C and pH 2.5, which resulted in values of 222.6 mg gallic acid equivalents (GAE)/100 g dry matter and 1948.1 µM trolox equivalent (TE)/g of dry matter for total phenolic content (TPC) and trolox equivalent antioxidant capacity (TEAC), respectively. The extraction of phenolic compounds by the conventional solvent method with agitation was influenced by temperature (p = 0.0073), and more strongly, by the content of ethanol in the extraction solution (p = 0.0007) while the pH did not show a great impact (p = 0.7961). On the other hand, the extraction of phenolic acids was affected by temperature (p = 0.0003) and by ethanol amount (p < 0.0001) but not by the pH values (p = 0.53). In addition, the percentage of ethanol influenced notably the extraction of both 4-vinylphenol (p = 0.0002) and the hydroxycinnamic acids (p = 0.0039). Finally, the main individual phenolic extracted with hydroethanolic mixtures was 4-vinylphenol (303.3 μg/kg DW) followed by spinacetin3-O-glucosyl-(1→6)-glucoside (86.2 μg/kg DW) and sinensetin (77.8 μg/kg DW).

scholarly journals Antioxidant capacity of Lathyrus sativus seeds

2020 ◽  
Vol 11 ◽  
Author(s):  
Wojciech Rybiński ◽  
Magdalena Karamać ◽  
Michał Janiak ◽  
Andreas Börner ◽  
Natalia Płatosz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Grass Pea ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Pea Seeds

Grass pea seeds of 30 varieties from Poland, Slovakia, Czech, Russia, Ukraine, Hungary, Bulgaria, India, Iran, Tunisia, Ethiopia, Canada, and Chile were investigated. Phenolic compounds were extracted from seeds into 80% (v/v) methanol. The total phenolics compounds content of the extracts was determined using Folin-Ciocalteu’s phenol reagent. The antioxidant activity was determined using ABTS and FRAP assays. Total phenolic contents ranged from 2.74 to 10.7 mg/g extract and from 35.9 to 144.7 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.014–0.060 mmol Trolox/g extract and 0.188–0.866 mmol Trolox/100 g seeds, and FRAP values of 0.188–0.866 mmol Fe2+/g extract and 0.541–1.398 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.854) and FRAP (r = 0.958) assays. A similar correlation existed between the results of both assays (r = 0.890). Phenolic acids were the dominant phenolic compounds of two cultivars of grass pea. Syringic and sinapic acids had the highest amounts while ferulic, p-hydroxybenzoic, protocatechuic, and p-coumaric acids were present in much lower quantitie. Phenolic acids were present in the form of free compounds, esters, and glycosides.

scholarly journals Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2531
Author(s):  
Kristýna Šťastná ◽  
Daniela Sumczynski ◽  
Erkan Yalcin
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Water Soluble ◽  
Total Phenolic ◽  
Trolox Equivalent ◽  
Gallic Acid Equivalent

In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and jasmine flowers, the contents of crude and neutral-detergent fibre reached up to 2.0 and 5.0%, respectively. Similar increments were observed in phenolic compound contents and 2,2-diphenyl-1-picrylhydrazyl scavenging activity values. Concerning cookies supplemented with matcha tea, the total phenolic compound content raised from 1.0 to 4.8 mg gallic acid equivalent/g and the antioxidant activity value increased from 0.5 to 5.7 mg trolox equivalent/g on a dry weight basis. For determining the antioxidant activity values in water-soluble and insoluble phenolic fractions of the cookies, a photochemiluminiscence assay was separately applied, and they were found up to 0.8 mg ascorbic acid equivalent/g and 3.2 mg trolox equivalent/g, respectively. The main phenolic compounds in all supplemented cookies were neochlorogenic, gallic and vanillic acids.

scholarly journals Phenolic Compound Profiles and their Corresponding Antioxidant Capacity of Purple Pitaya (Hylocereus sp.) Genotypes

2007 ◽  
Vol 62 (9-10) ◽  
pp. 636-644 ◽  
Author(s):  
Patricia Esquivel ◽  
Florian C. Stintzing ◽  
Reinhold Carle
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Heat Exposure ◽  
Costa Rican ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
A Minor ◽  
First Time

Folin-Ciocalteu and TEAC (Trolox equivalent antioxidant capacity) assay together with the spectrophotometric determination of betalains were applied to investigate the correlation between phenolics and their contribution to the antioxidant capacity of five different Costa Rican genotypes of purple pitaya (Hylocereus sp.) and of H. polyrhizus fruits. Maximum antioxidant capacity, total phenolic and betalain contents were observed in the genotype ‘Lisa’. While non-betalainic phenolic compounds contributed only to a minor extent, betalains were responsible for the major antioxidant capacity of purple pitaya juices evaluated. The phenolic pattern of each genotype was also thoroughly investigated using liquid chromatography coupled to positive electrospray ionization (ESI) tandem mass spectrometry. In addition to the well known betalains previously reported in Hylocereus fruits, several biosynthetic precursors were detected. Notably, decarboxylated and dehydrogenated betalains were identified as genuine compounds of the juices. Some of these compounds were previously described as artifacts upon heat exposure. Moreover, gallic acid was identified for the first time in pitaya fruits. While the phenolic profiles generally differed between genotypes, phenolic compound composition of ‘Rosa’ resembled that of H. polyrhizus with respect to total contents of betacyanins, betalainic precursors, phyllocactin and cyclo-Dopa malonyl-glucosides.

Application of Electron Paramagnetic Resonance Spectroscopy for Investigating Antioxidant Activity of Selected Herbs

2015 ◽  
Vol 98 (4) ◽  
pp. 862-865 ◽  
Author(s):  
Mariola Bartoszek ◽  
Justyna Polak
Keyword(s):  
Antioxidant Activity ◽  
Electron Paramagnetic Resonance ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Paramagnetic Resonance ◽  
Electron Paramagnetic

Abstract Antioxidant properties of selected herbs were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical 1,1-diphenyl-2-picrylhydrazyl with antioxidants found in herbal samples. Moreover, the total phenolic content (TPC) was measured using UV-Vis spectroscopy. The values of trolox equivalent antioxidant capacity were in the range of 10.95 to 505.95 μmol Trolox/1 g of dry weight of sample. TPC values were in the range of 3.38 to 63.13 mg of gallic acid/1 g of dry weight. The results showed that all of the investigated herbs exhibit antioxidant properties. A positive and significant correlation between antioxidant activity and total phenolic content was observed. The studied herbs could be a good source of natural antioxidants.

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