UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

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Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

Archives of Biological Sciences ◽

10.2298/abs140909108i ◽

2015 ◽

Vol 67 (4) ◽

pp. 1313-1321 ◽

Cited By ~ 8

Author(s):

Reyhan Irkin ◽

Serap Dogan ◽

Nurcan Degirmencioglu ◽

Mehmet Diken ◽

Metin Guldas

Keyword(s):

Lactic Acid ◽

Phenolic Compounds ◽

Lactic Acid Bacteria ◽

Phenolic Content ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Lactobacillus Delbrueckii ◽

Total Phenolic ◽

Citrus Fruits ◽

Fruit Samples

In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry). The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495) were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P?0.05). Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.

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LACTOBACILLUS PARACASEI HII01 MEDIATED FERMENTATION OF SYZYGIUM CUMINI L. FRUITS: ASSESSMENT OF CHANGES IN PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i6.25325 ◽

2018 ◽

Vol 11 (6) ◽

pp. 304 ◽

Cited By ~ 2

Author(s):

Sasithorn Sirilun ◽

Bhagavathi Sundaram Sivamaruthi ◽

Periyanaina Kesika ◽

Sartjin Peerajan ◽

Chaiyavat Chaiyasut

Keyword(s):

Lactic Acid ◽

Antioxidant Capacity ◽

Phenolic Content ◽

Colorimetric Method ◽

Antioxidant Properties ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Syzygium Cumini ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice (FSJ).Methods: The pH of FSJ was measured by pH meter, and total acidity was calculated by titration method. The Folin-Ciocalteu colorimetric method was employed to assess the total phenolic content (TPC), and antioxidant properties were determined by 2, 2′-azino-bis-3-ethylbenzthiazoline-6- sulphonic acid, ferric reducing antioxidant power, and ferrous ion-chelating assays.Results: The formula 1 and 2 displayed pH of 3.23, and 3.12, respectively, after 6 months of fermentation. The acidity of F1 and F2 was regularly increased from 0.23 to 0.55 and 0.29 to 0.53 mg lactic acid equivalent per ml sample, respectively. The TPC of FSJ was progressively increased. The F1 and F2 showed an increase in TPC from 0.94 to 1.61 and 1.05 to 1.95 mg Gallic acid equivalent per ml of sample, respectively. The Formula 1 and 2 exhibited antioxidant capacities of 1.90 and 2.06 mg Trolox equivalent antioxidant capacity per ml sample, 0.81 and 0.80 quercetin equivalent antioxidant capacity per ml sample, and 1.67 and 1.82 Vitamin-C equivalents antioxidant capacity per ml sample, respectively. Ferric reducing-antioxidant power of Formula 1 and 2, and Control 1 and 2 were 3.90, 4.29, 2.96, and 3.27 mg Fe2SO4 equivalents per ml of sample, respectively. Whereas, the chelating power of samples was not significantly changed at the end of fermentation.Conclusion: The high-quality FSJ was prepared with enhanced antioxidant capacity and phenolic compounds. The probiotic containing FSJ is an alternative functional food supplement to prevent, cure and manage several degenerative disorders. Further, clinical studies are essential to insight the functional quality of FSJ.

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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽

10.3390/pr9081262 ◽

2021 ◽

Vol 9 (8) ◽

pp. 1262

Author(s):

Shonisani Eugenia Ramashia ◽

Felicia Matshepho Mamadisa ◽

Mpho Edward Mashau

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Polyphenolic Compounds ◽

Total Phenolic ◽

Crude Fibre ◽

Yellowness Index ◽

Antioxidant Power ◽

Parinari Curatellifolia ◽

Ferric Reducing Antioxidant Power ◽

The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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

Antioxidants ◽

10.3390/antiox8070215 ◽

2019 ◽

Vol 8 (7) ◽

pp. 215 ◽

Cited By ~ 18

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.

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Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Molecules ◽

10.3390/molecules25163648 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3648

Author(s):

Lucia Godočiková ◽

Eva Ivanišová ◽

Grzegorz Zaguła ◽

Luis Noguera-Artiaga ◽

Ángel A. Carbonell-Barrachina ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Total Content ◽

Composition Analysis ◽

High Positive Correlation ◽

Antioxidant Power ◽

Single Origin ◽

Ferric Reducing Antioxidant Power

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

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Antioxidant, hypoglycemic and anti-hypertensive properties of extracts derived from peel, fruit and kernel of Salak

British Food Journal ◽

10.1108/bfj-03-2020-0233 ◽

2020 ◽

Vol 122 (10) ◽

pp. 3029-3038

Author(s):

Seok Shin Tan ◽

Seok Tyug Tan ◽

Chin Xuan Tan

Keyword(s):

Antioxidant Activities ◽

Antioxidant Properties ◽

Alpha Amylase ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Distilled Water ◽

Antioxidant Power ◽

Content Type ◽

Fruit Extracts ◽

Significant Difference

PurposeSalak (Salacca zalacca) is an underutilised fruit. The bioactivities of this fruit have rarely been studied scientifically. Thus, the present study aimed to determine the antioxidant activity of extracts derived from the peel, fruit and kernel of the Salak fruit, as well as the hypoglycemic and anti-hypertensive properties of Salak peel extracts.Design/methodology/approachThe peel, fruit and kernel of the Salak were extracted using distilled water, methanol and ethanol. Antioxidant activities, angiotensin-converting enzyme (ACE) and alpha-amylase inhibition properties of the extracts were estimated via in vitro standard methods. Besides, the total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were also determined in the present study. The antioxidant activities of different parts of Salak extracts were determined by ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) methods. Percent of radical scavenging properties were calculated via DPPH assay. The hypoglycemic and anti-hypertensive properties of Salak peel were evaluated using alpha-amylase inhibition and ACE assays, respectively.FindingsFruit extracts of Salak in methanol were found to exhibit the highest TPC (10.27 ± 0.12 mg GAE/g), TFC (11.04 ± 0.89 mg CE/g) and antioxidant properties amongst all samples whereby the TPC and TFC were strongly correlated with antioxidant activities. On the other hand, distilled water extracted Salak kernel showed to have the lowest TPC (0.53 ± 0.05 mg GAE/g), TFC (0.37 ± 0.01 mg CE/g) and antioxidant properties amongst all the Salak extracts. Peel extracts exhibit comparable antioxidant activities with fruit extracts in the current findings. In addition, peel extracts indicated some extend of ACE and alpha-amylase inhibition activities regardless of the solvents used. Methanol and ethanol peel extracts indicated no significant difference (p < 0.05) ACE (98%) and alpha-amylase (90%) inhibition activities. However, distilled water extracted Salak peel showed significantly lower ACE and alpha-amylase inhibition in comparison to methanol and ethanol peel extracts.Originality/valueThe present findings suggested that the fruit of Salak exhibits the highest antioxidant properties, followed by the peel and lastly, the kernel, which shows the lowest antioxidant properties amongst all the samples. The results also indicated that the peel extracts have ACE and alpha-amylase inhibition activities.

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LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

Antioxidants ◽

10.3390/antiox8090405 ◽

2019 ◽

Vol 8 (9) ◽

pp. 405 ◽

Cited By ~ 26

Author(s):

Chunhe Gu ◽

Kate Howell ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Liquid Chromatography ◽

Phenolic Acids ◽

Fruits And Vegetables ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Total Phenolic ◽

Flavonoid Content ◽

Tannin Content ◽

Antioxidant Power ◽

Plant Foods

Polyphenols are naturally occurring compounds found largely in fruits and vegetables. The antioxidant properties of these polyphenols including total phenolic content (TPC), total flavonoid content (TFC), tannin content, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), 2,2′-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) scavenging abilities and ferric ion reducing antioxidant power (FRAP) were measured among sixteen (16) plant foods (mango, blueberry, strawberry, black carrot, raspberry, dark grapes, garlic, ginger, onion, cherry, plum, apple, papaya, peach, pear and apricot) by modifying, standardising and translating existing antioxidant methods using a 96-well plate reader. Eighteen targeted phenolic acids and flavonoids were characterised and quantified using high-performance liquid chromatography-photometric diode array (HPLC-PDA) and verified by modifying an existing method of liquid chromatography coupled with electrospray-ionisation triple quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS). While most of these compounds were accurately detected by the HPLC-PDA at a low concentration, a few polyphenols in low concentrations could be only be characterised using the LC-ESI-QTOF/MS method. Our results showed that mango possessed the highest overall antioxidant activity, phenolic acid and flavonoid content among the selected fruits. Factor analysis (FA) and Pearson’s correlation tests showed high correlations among ABTS, DPPH, FRAP and phenolic acids, implying the comparable capabilities of scavenging the DPPH/ABTS free radicals and reducing ferric ions from the antioxidant compounds in the samples. Phenolic acids contributed significantly to the antioxidant activities, and flavonoids contributed more to tannin content based on the correlations. Overall, methods modified and standardized in this study can provide better understanding of high throughput technologies and increase the reliability of antioxidant data of different plant foods.

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Combined Effect on Antioxidant Properties of Gymnema Sylvestre and Combretum Micranthum Leaf Extracts and the Relationship to Hypoglycemia

European Scientific Journal ESJ ◽

10.19044/esj.2017.v13n36p266 ◽

2017 ◽

Vol 13 (36) ◽

pp. 266 ◽

Cited By ~ 1

Author(s):

Ibrahim A. ◽

Onyike E. ◽

Nok A.J. ◽

Umar I.A.

Keyword(s):

Antioxidant Activities ◽

Fasting Blood Glucose ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Phenolic ◽

Gymnema Sylvestre ◽

Leaf Extracts ◽

Antioxidant Power ◽

Combretum Micranthum ◽

The Relationship

Gymnema sylvestre R.Br. (“periploca of the woods” in English; “Kafi suga” in Hausa) (Asclepiadaceae) and Combretum micranthum, Fam. (Géézà in Hausa) (Combretaceae)) are used in combination for the management of diabetes mellitus (DM) in the North-Eastern part of Nigeria with little or no scientific basis. It is thus the aim of this research to validate the anti-diabetic activities of G. sylvestre (GS) and C. micranthum (CM) leaf extracts, individually and in combined form (GSCM) as well as look at the relationship between antioxidant capacity and anti-hyperglycemic potential of these plants. The study assayed for anti-diabetic potential by following fasting blood glucose (FBG). Levels of liver catalase (CAT), malondialdehyde (MDA), superoxide dismutase (SOD), reaction oxygen species (ROS), reduced glutathione (GSH), oxidized glutathione (GSSG) and glutathione peroxidase (GSH-Px), and radical scavenging activities of the plants were assayed for spectrophotometrically. GS and CM revealed good ferric reducing antioxidant power (FRAP) and radical scavenging activities against ABTS, DPPH and Nitric Oxide with C. micranthum being significantly better - both plants also showed good total flavonoids and total phenolic contents. The anti-hyperglycemic activities may be associated with flavonoids and phenolic compounds which act via radical scavenging/antioxidant properties of the plants’ extracts. In conclusion, G. sylvestre and C. micranthum aqueous leaf extracts showed significant (P < 0.05) hypoglycaemic activities both separately and in a 1:1 combination which has strong correlation with both in vitro and in vivo antioxidant activities of the plants’ extracts.

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Antioxidant activity and polyphenol composition of Pistacia terebinthus fruit from Tessala (Western Algeria)

The North African Journal of Food and Nutrition Research - July-December 2021 ◽

10.51745/najfnr.5.11.30-34 ◽

2021 ◽

Vol 5 (11) ◽

pp. 30-34

Author(s):

Nazim Bellifa ◽

Abdelhak Ismail Benhaddou ◽

Houssem Eddine Ferkous ◽

Mohammed Adil Selka ◽

Houari Toumi ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Antioxidant Power ◽

Scavenging Effect ◽

Coffee Substitute ◽

Ferric Reducing Antioxidant Power ◽

Pistacia Terebinthus

Background: Consumption of traditional herbal beverages has been generally increased in the last decades, Terebinth coffee, known as ‘‘menengic coffee’’ in Turkish, is one of the most consumed herbal coffees in Turkey, turpentine tree is one of the components of the Mediterranean bush, particularly in Algeria, known as Betoum el Kiffan is largely used as food and in traditional medicine. Aims: In this study, Total phenol, flavonoid content, and antioxidant activity of three extracts of Pistacia trebinthus fruit growing in Algeria was measured using radical scavenging activity tests and metal-related tests including, ferric-reducing antioxidant power (FRAP). The chemical composition profile of the fruits and the coffee brands was identified by thin-layer chromatography, the effects of roasting method of this fruit was rivaled also. Materials and Methods: The total phenolic content of the extracts was determined using the Folin-Ciocalteu method. All extracts of the terebinth fruits and coffee brands displayed a high DPPH scavenging effect. Results: The results of the ferric-reducing antioxidant power show that the reduction capacity is proportional to the increase in the concentration of the samples. All the extracts of the plant exhibit antioxidant activities lower than those of the reference product besides the infusion extract of the P. terebinthus roasted coffee, which is the most active with an optical density of 1.68 nm at a concentration of 400 μg/mL. The chromatography results show that the various extracts of Pistacia terebinthus fruit carry a large number of polyphenols, in particular the carboxylic acids phenols. Conclusions: The plant can be considered as a coffee substitute and opens up promising avenues for the food and pharmaceutical industry in Algeria. Keywords: Antioxidant, Pistacia terebinthus, Coffee, FRAP, polyphenol.

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Antibacterial and Antioxidant Capacity of Polar Microorganisms Isolated from Arctic Lichen Ochrolechia sp.

Polish Journal of Microbiology ◽

10.33073/pjm-2014-042 ◽

2014 ◽

Vol 63 (3) ◽

pp. 317-322 ◽

Cited By ~ 2

Author(s):

MI-KYEONG KIM ◽

HYUN PARK ◽

TAE-JIN OH

Keyword(s):

Antioxidant Activities ◽

Biological Activities ◽

Sequence Similarity ◽

Inhibition Zone ◽

Antibacterial Activities ◽

Total Phenolic ◽

Diffusion Test ◽

Antioxidant Power ◽

Disk Diffusion Test ◽

Ferric Reducing Antioxidant Power

Although many scientists have been studying lichens, the bacterial communities among lichens have not been fully explored. In this study, the biological activities of bacterial isolates from Arctic lichen Ochrolechia sp. were screened. Cell cultures were extracted using ethyl acetate, and these cultures were tested for antibacterial and antioxidant activities. To evaluate the antibacterial activities, we carried out a disk diffusion test and minimum inhibitory concentration assay. The inhibition zone diameter (mm) was 8 to 12, and its MIC value ranged from 222.0 to > 1000 μg/ml (control antibiotic ampicillin ranged from 0.31 to 0.58 μg/ml). PAMC26625 (Sphingomonas sp., sequence similarity: 99.108%) showed a high amount of total phenolic and total flavonoid contents within 5 extracts and also exhibited 77.23% and 80.02% in the 1,1-diphenyl-2-picryl-hydrazyl assay and the 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulphonic acid) assay, respectively. In the ferric reducing antioxidant power assay, it was determined that PAMC26625 contained a higher amount of ferrous ion [8.72 mM Fe(II)/mg extract] than control ascorbic acid [6.21 mM Fe(II)/mg extract]. Our data indicated that they had potential to be novel sources of antibacterials and antioxidants.

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