scholarly journals Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1700
Author(s):  
Ana L. Becerril-Sánchez ◽  
Baciliza Quintero-Salazar ◽  
Octavio Dublán-García ◽  
Héctor B. Escalona-Buendía
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Sensory Characteristics ◽  
Intrinsic Properties ◽  
The Status ◽  
Great Relevance ◽  
Therapeutic Properties ◽  
Physical And Chemical

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey’s biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.

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

Nova Scientia ◽  
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.

scholarly journals Polyphenol Content and Antioxidant Activity of Stevia and Peppermint as a Result of Organic and Conventional Fertilization

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Lina Garcia-Mier ◽  
Adriana E. Meneses-Reyes ◽  
Sandra N. Jimenez-Garcia ◽  
Adan Mercado Luna ◽  
Juan Fernando García Trejo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Stevia Rebaudiana ◽  
Mentha Piperita ◽  
Total Phenols ◽  
Organic Fertilization ◽  
Polyphenol Content ◽  
Stevia Rebaudiana Bertoni ◽  
Chemical Fertilization ◽  
Therapeutic Properties

Stevia rebaudiana Bertoni and Mentha piperita are plants that generate interest mainly due to the presence of bioactive compounds in their leaves, such as phenolics. Studies indicate that phenolics have pharmacological and therapeutic properties, including antioxidant activity. Phenolic compounds may be affected by the type of fertilization. For this reason, organic and chemical fertilization were evaluated along with antioxidant activity. Results showed significant differences for total phenols in organic peppermint (62% higher content). Also, DPPH test displayed differences for peppermint and stevia (572% and 16% greater in organic). Organic fertilization may be alternative for producing high added agricultural and commercial products.

scholarly journals Physico-chemical, proximate, mineral and bioactive composition of Garcinia buchananii baker fruit from Uganda and Rwanda

2021 ◽  
Vol 21 (105) ◽  
pp. 18932-18949
Author(s):  
F Omujal ◽  
◽  
JBL Okullo ◽  
C Bigirimana ◽  
P Isubikalu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Length Width ◽  
Garcinia Buchananii ◽  
Physical And Chemical

Garcinia buchananii Baker (Family,Cluciaceae/Guttiferae) is an underutilized indigenous fruit tree that produces edible fruits that are used as both food and medicine in tropical Africa. This study evaluated the physical and chemical characteristics of G. buchananii fruits collected from Uganda and Rwanda. Ripe fruits were harvested during their peak seasons in Masaka and Bugesera Districts in Uganda and Rwanda, respectively. The fruits were analyzed for physical characteristics including; fruit weight, fruit size (that is length and width), number of seeds per fruit, seed weight, seed dimensions(length, width and breadth); chemical characteristics (pH and titratable acidity), proximate composition (moisture content, protein, fat, dietary fibre, carbohydrates and energy), mineral composition (K, Na, Ca, Mg, Ca, Fe, Zn, Cu), and bioactive components (total phenolic compounds, flavonoids and anthocyanins; and antioxidant activity). Data were statistically analyzed using a student T-test (p≤0.05). The results indicated that fruit weight and pulp content ranged from 6.3±1.3-9.5±2.8g and 54.1±10.6- 81.1±6.5%, respectively. Titratable acidity of the pulp ranged from 6.1±0.8 to 7.1±0.1 %. Nutritionally, dietary fibre, vitamin C, iron and zinc ranged from 20.0±0.4 -22.6±1.8 g/100g, 32.8±3.2-42.0±3.3 mg/100g, 4.8±0.2 - 6.5±0.8 mg/100g and 1.1±0.0 -2.5±0.1 mg/100g, respectively. The total phenolic compounds and antioxidant activity ranged from 996.7±50.5 - 1147.5±47.4 mg/g GAE (Garlic Acid Equivalent) and 8.0±0.2- 8.4±0.1 mg/100g AAE (Ascorbic Acid Equivalent) as IC50, respectively. There was a significant difference (p≤0.05) in the physical characteristics (weight, length, width and breadth), nutritional composition and bioactive components of the fruit samples of the two countries. Assessment of the nutrients indicated that the pulp was rich in vitamin C, iron, zinc, copper and dietary fibre. The pulp also contained phenolic compounds with antioxidant activity. The seeds had 6-24% crude oil content with palmitic, stearic, oleic and linoleic as major fatty acids. The total unsaturated fatty acids in the seed oil ranged from 58.4-59.5%. Although this finding showed significant differences (P≤0.05) in the physical and chemical of G. buchananii fruit from Uganda and Rwanda, the nutritional composition and bioactive component information has shown the potential of the fruits for processing into high-value nutraceuticals.

Monitoring of the phenolic compounds and in vitro antioxidant activity of apple beverages according to geographical origin and their type: A chemometric study

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 385-393 ◽  
Author(s):  
Leydi Viviana Herrera Alvarez ◽  
Acácio Antonio Ferreira Zielinski ◽  
Aline Alberti ◽  
Alessandro Nogueira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Type A ◽  
In Vitro Antioxidant Activity

scholarly journals THE EFFECT OF THE STEM ROT AT COMPOSITION AND CONTENT OF PHENOLIC COMPOUNDS IN LEAVES OF BIRCH (BETULA PENDULA ROTH.)

2019 ◽  
pp. 169-176
Author(s):  
Yevgeniy Vladimirovich Koltunov
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Biochemical Composition ◽  
Betula Pendula ◽  
Stem Rot ◽  
Economic Damage ◽  
Biochemical Processes ◽  
Physiological And Biochemical

Stem rot cause significant ecological and economic damage to forests. Affected stands are prone to windbreaks and windfalls. Value of wood and stability of stands are reduced. Despite intensive studies of resistance biochemical aspects to rotting diseases, role of phenolic compounds remains insufficiently clarified. The purpose of research was studying composition of phenolic compounds in birch leaves with a significant level of damage to the diameter of the trunk. Stem rot was determined by taking core from trunk. Biochemical composition of leaves determined by HPLC. There are 64 phenolic compounds was revealed. 24 factions identified, 45.83% of compounds in affected trees, content was increased. Flavonoids are prevail (63.64%). In 45.83% of compounds, content decreased. They had predominance of flavonoids (81.82%). All compounds possess antioxidant activity. They contain phenolglycosides, determining entomoresistance (arbutin, salicin, salidroside). The results showed that with significant infestation with rot, there is an increase in the content of phenolic compounds in the leaves, therefore, the biochemical processes of combating oxidative stress are activated. This is due to violation of physiological and biochemical processes in diseased trees.

Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

2015 ◽  
Vol 80 (3) ◽  
pp. C584-C593 ◽  
Author(s):  
Daniel Granato ◽  
Alex Koot ◽  
Egon Schnitzler ◽  
Saskia M. van Ruth
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Grape Juices ◽  
Crop System

scholarly journals Enrichment of Commercially-Prepared Juice With Pomegranate (Punica granatum L.) Peel Extract as a Source of Antioxidants

2014 ◽  
Vol 3 (6) ◽  
pp. 179 ◽  
Author(s):  
Zilmar Meireles Pimenta Barros ◽  
Jocelem Mastrodi Salgado ◽  
Priscilla Siqueira Melo ◽  
Fuvia de Oliveira Biazotto
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Value Added ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Pomegranate Peel ◽  
Physical And Chemical ◽  
Punica Granatum L

<p>Ready-to eat foods meet the demands of a modern lifestyle and the number of people seeking food that is convenient and safe is increasing. The extracts of peels from four different fruits were tested as potential value-added foods to offer to consumers. Physical and chemical analyses of the peel extracts were conducted to measure total phenolic compounds, tannins, phytic acid and antioxidant activity using the 1’-1’Diphenyl-2’picrylhydrazyl, and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid methods. The result of screening the antioxidant activity showed that the pomegranate peel had higher activity than the other peels (p&lt;0.05). In addition, flavonoids and vitamin C were measured in the pomegranate peel, and low amounts of these components were found. The pomegranate peel had a high amount of phenolic compounds and high levels of antioxidants, and this peel was used to enrich a commercially-available juice. Furthermore, the sensory evaluation showed no difference between the control and enriched juice. The product was well accepted and feasible from a technological standpoint. Because the waste is rich in bioactive compounds, value is added to the final product, as these antioxidant compounds are known to protect health and improve the quality of life of the consumers.</p>

The study of interfacial reactions of nickel thin films on GaAs

1983 ◽  
Vol 41 ◽  
pp. 156-157
Author(s):  
L.J. Chen ◽  
Y.F. Hsieh
Keyword(s):  
Thin Films ◽  
Integrated Circuits ◽  
Interfacial Reactions ◽  
Metal Contacts ◽  
Nickel Thin Films ◽  
Thin Foils ◽  
The Status ◽  
Si Doped ◽  
Electron Microscopes

One measure of the maturity of a device technology is the ease and reliability of applying contact metallurgy. Compared to metal contact of silicon, the status of GaAs metallization is still at its primitive stage. With the advent of GaAs MESFET and integrated circuits, very stringent requirements were placed on their metal contacts. During the past few years, extensive researches have been conducted in the area of Au-Ge-Ni in order to lower contact resistances and improve uniformity. In this paper, we report the results of TEM study of interfacial reactions between Ni and GaAs as part of the attempt to understand the role of nickel in Au-Ge-Ni contact of GaAs.N-type, Si-doped, (001) oriented GaAs wafers, 15 mil in thickness, were grown by gradient-freeze method. Nickel thin films, 300Å in thickness, were e-gun deposited on GaAs wafers. The samples were then annealed in dry N2 in a 3-zone diffusion furnace at temperatures 200°C - 600°C for 5-180 minutes. Thin foils for TEM examinations were prepared by chemical polishing from the GaA.s side. TEM investigations were performed with JE0L- 100B and JE0L-200CX electron microscopes.

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