scholarly journals Multidimensional Comparative Analysis of Bioactive Phenolic Compounds of Honeys of Various Origin

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 530
Author(s):  
Michał Gośliński ◽  
Dariusz Nowak ◽  
Artur Szwengiel
Keyword(s):  
Comparative Analysis ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
High Performance ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Total Content ◽  
Multidimensional Analysis ◽  
Manuka Honey ◽  
Data Set

Honey is a natural product which owes its health benefits to its numerous bioactive compounds. The composition of honey is highly diverse and depends on the type of honey and its origin. Antioxidant capacity arises mainly from the total content of polyphenols and their composition. The aim of this study was to perform a multidimensional comparative analysis of phenolic compounds of honeys of various origins. Honeydew, buckwheat, manuka, Malaysian and goldenrod honeys had the highest antioxidant capacity (above 400 mg Trolox equivalents kg−1). These honeys were also characterized by the highest total polyphenol content (about 2500 mg gallic acid equivalents (GAE) kg−1) and the highest total flavonoid content (1400–1800 mg catechin equivalents (CAE) kg−1). Other honeys had much lower antioxidant properties. A multidimensional analysis of the profiles of phenolic compounds showed that honeys constitute a non-homogeneous data set and manuka honey was in contrast to other samples. Principal component analysis (PCA) (based on 18 phenolic compounds) distinguished honeys into five groups. Manuka, Malaysian and honeydew honeys created their own separate groups and the location of other honeys was variable. Ultra-high-performance liquid chromatography (UHPLC) analysis demonstrated that profiles of polyphenols in honeys were highly varied. Caffeic acid, datiscetin and rhamnetin were characteristic compounds for manuka honey. Quercetin, kaempferol and apigenin were present in all honeys except Malaysian honey. The antioxidant properties and the profiles of bioactive phenolic compounds of honeys were miscellaneous. The richest sources of polyphenols were local buckwheat and honeydew honeys, alongside exotic manuka and Malaysian honeys. These honeys could provide valuable ingredients to the human diet, helping to prevent diseases.

Extraction, characterization and antioxidant properties of phenolic compounds in açaí juçara (Euterpe edulis Mart.) from Atlantic Forest

2021 ◽  
Vol 24 ◽  
Author(s):  
Leticia Dangui da Silva ◽  
Rafael Sari ◽  
Camila Diedrich ◽  
Celeide Pereira ◽  
Vanderlei Aparecido de Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Atlantic Forest ◽  
High Performance ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Data Set ◽  
Antioxidant Power ◽  
Euterpe Edulis

Abstract The açaí is a popular Brazilian fruit, however, already part of the world's healthy eating habits owing to its antioxidant properties. The study aimed to determine the effect of solvent in extracting phenolic compounds with antioxidant potential in açaí juçara (Euterpe edulis Mart.) using a Completely Randomized Design (CRD). The phenolic compound profile was quantified by High-Performance Liquid Chromatography (HPLC), and the data set was analyzed by Principal Component Analysis (PCA). The PCA was applied to evidence the relationships between the concentration of phenolic compounds and the solvents. Furthermore, the antioxidant activity was also determined by 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Ferric Reducing Antioxidant Power (FRAP) methods. The solvent ethanol: water 70% was more efficient in extracting phenolic compounds with high antioxidant activity. In this extract, salicylic acid was found in high concentrations as well as catechin, epicatechin, and coumaric acid. Based on a consensus that phenolic compounds are associated with the most powerful antioxidant activities of fruits, the “açaí juçara” from the Atlantic Forest is a potential source of polyphenols. They could be used as natural antioxidants for application in the food and pharmaceutical industry in order to substitute the synthetic antioxidants.

scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

scholarly journals Comparative Analysis of Phenolic Compounds in Seven Hypericum Species and Their Antioxidant Properties

2017 ◽  
Vol 12 (11) ◽  
pp. 1934578X1701201 ◽  
Author(s):  
Gordana Zdunic ◽  
Dejan Godjevac ◽  
Katarina Savikin ◽  
Silvana Petrovic
Keyword(s):  
Comparative Analysis ◽  
Phenolic Compounds ◽  
High Performance ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Uv Spectra ◽  
Biologically Active ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Hypericum Species

A comparative analysis of the phenolic compounds in the 70% EtOH extracts of Hypericum acutum, H. androsaemum, H. barbatum, H. hirsutum, H. maculatum, and H. richeri has been carried out using high-performance liquid chromatography coupled with photodiode array UV detection and high resolution TOF mass spectrometry. Quercetin, astilbin, I3, II8-biapigenin, orientin, 2”- O-acetylorientin, three phenolcarboxylic acids, and eight flavonols 3- O-glycosides were identified in the extracts on the basis of their on-line UV spectra, accurate mass spectral data, and in comparison of retention times with those from the standards. Fingerprint analysis of the extracts revealed significant differences in the qualitative and quantitative chemical composition of the studied species. Antioxidant assays with various reaction mechanisms were used including ferric reducing antioxidant power (FRAP) assay, DPPH, ABTS, superoxide anion radical scavenging capacity and inhibition of liposome peroxidation induced by Fe2+. The most potent were extracts of H. acutum and H. maculatum indicating this Hypericum species interesting for further research aimed as a potentially new source of biologically active compounds.

scholarly journals Phenolic Composition of Artichoke Waste and its Antioxidant Capacity on Differentiated Caco-2 Cells

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1723 ◽  
Author(s):  
Jiménez-Moreno ◽  
Cimminelli ◽  
Volpe ◽  
Ansó ◽  
Esparza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
High Performance ◽  
Total Concentration ◽  
Antioxidant Properties ◽  
Intestinal Barrier ◽  
Phenolic Composition ◽  
Antioxidant Power

Artichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the “Blanca de Tudela” artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin-7-O-rutinoside, and luteolin-7-O-glucoside. Minor quantities of cynarin, luteolin, apigenin-7-O-glucoside, apigenin-7-O-rutinoside, and naringenin-7-O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)], DPPH (2,2-diphenyl-1-pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.

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.

Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Anna Sip ◽  
Marta Babicka ◽  
Tomasz Rogoziński ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Diffusion Method ◽  
Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

scholarly journals Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S213-S216 ◽  
Author(s):  
D. Komes ◽  
D. Horžić ◽  
A. Belščak ◽  
K. Kovačević Ganič ◽  
A. Baljak
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Antioxidant Properties ◽  
Growth Conditions ◽  
Hplc Method ◽  
Frap Assay ◽  
Chromatography Method ◽  
Antioxidant Power ◽  
Pharmaceutical Industries ◽  
Mate Tea

Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted (“raw”) caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted (“raw”) caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.

scholarly journals PHYTOCHEMICAL AND ANTIOXIDANT COMPOSITION IN ACCESSIONS OF THE MANGABA ACTIVE GERMPLASM BANK

2021 ◽  
Vol 34 (1) ◽  
pp. 228-235
Author(s):  
PRISCILLA SANTANA SANTOS ◽  
LISIANE DOS SANTOS FREITAS ◽  
EVANDRO NEVES MUNIZ ◽  
JOSEFA GRASIELA SILVA SANTANA ◽  
ANA VERUSKA CRUZ DA SILVA
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
High Performance ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Total Phenols ◽  
Germplasm Bank ◽  
Fruit Species ◽  
Hancornia Speciosa

ABSTRACT Mangaba (Hancornia speciosa Gomes) is a fruit species native to Brazil, belonging to the Apocynaceae family. Its cultivation is predominantly extractivist and its antioxidant properties have been recently reported. The objective of this study was to evaluate the bioactive compounds and antioxidant activity in fruits of accession from the Active Germplasm Bank of Embrapa Coastal Tablelands (BI, CA, LG, PR, PT and TC). The extracts were analyzed by high-performance liquid chromatography (HPLC), which identified chlorogenic acid (93.71 - 131.66 mg.100g-1), ferulic acid (0.85 - 2.27 mg.100g-1) and rutin (238.59 -442.94 mg.100g-1). The accessions CA and PR showed the highest values of total phenols (1179.39 and 1167.05 mg GAE.100g-1, respectively). The accessions CA and TC had the highest concentration of the major compound rutin (436.78 and 442.94 mg.100g-1, respectively). Antioxidant activity values ranged from 125.95 to 158.67 g.g-1 DPPH. Principal component analysis grouped the accessions into four groups, due to the genetic variability verified in previous studies. The results will be useful to guide actions of selection and future breeding program of the species.

scholarly journals Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1206 ◽  
Author(s):  
Hafiz A. R. Suleria ◽  
Colin J. Barrow ◽  
Frank R. Dunshea
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Fruit Peel ◽  
Diverse Range ◽  
Mango Peel

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.

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