Cations and Phenolic Compounds Concentrations in Fruits of Fig Plants Exposed to Moderate Levels of Salinity

Fig trees are often grown in areas affected by salinity problems. We investigated changes in the concentrations of 15 phenolic compounds and mineral elements (Mg, Ca, K, Zn, Cu, Mn, Mo, Fe, Na) in fruits of fig plants (Ficus carica L. cv. Dottato) subjected to irrigation with saline water (100 mM of NaCl) for 28 days. We used UHPLC-MS/MS techniques to determine chlorogenic acid, tiliroside, catechin, epicatechin (ECTC), p-coumaric acid, trans-ferulic acid, phloridzin, phloretine, quercetagetin 7-O-glucoside, rutin, quercetin 3-O-glucoside, kaempferol 3-O-rutinoside, kaempferol 7-O-glucoside, kaempferol 3-O-glucoside, and quercetin. There was a steep gradient of Na+ concentrations between the root and the canopy of salinized plants, but leaf Na+ was similar in control and salt-treated plants. Quercetin, ECTC, and chlorogenic acid were the most abundant phenolic compounds in fig fruits. Salinity increased total phenols by 5.6%, but this increase was significant only for ECTC. Salt stress significantly increased Zn and Mg concentration in the fruit. Leaf levels of K, Mg, Ca, and Mn were similar in control and salinized plants. Moderate salt stress appears to improve fig fruit quality because of its positive effect on nutrients and antioxidant compounds such as epicatechin.

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Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia

Canadian Journal of Plant Science ◽

10.1139/cjps-2015-0070 ◽

2016 ◽

Vol 96 (1) ◽

pp. 27-33 ◽

Cited By ~ 12

Author(s):

Mustafa Kenan Gecer ◽

Meleksen Akin ◽

Muttalip Gundogdu ◽

Sadiye Peral Eyduran ◽

Sezai Ercisli ◽

...

Keyword(s):

Phenolic Compounds ◽

Vitamin C ◽

Organic Acids ◽

Antioxidant Capacity ◽

Chlorogenic Acid ◽

Phenolic Acids ◽

Malic Acid ◽

Coumaric Acid ◽

Black And White ◽

White Mulberry

Mulberries, Morus spp., grow in different growing regions of Turkey with a high diversity providing an opportunity to select superior accessions. The goal of the study was to determine the differences in phytochemical components and horticultural characteristics between white and black mulberry accessions in the Igdir province. Fruits of black and white mulberries collected from Igdir province were assayed for various horticultural characteristics including berry width, berry length, berry weight, and berry peduncle length. Samples were also assayed for vitamin C, organic acids (citric, tartaric, malic, succinic, and fumaric), sugars (glucose and fructose), phenolic acids (catechin, rutin, quercetin, chlorogenic, ferulic, o-coumaric, p-coumaric, caffeic, syringic, vanillic, and gallic acids), and antioxidant capacity [Trolox equivalent antioxidant capacity (TEAC) assay]. Differences (P < 0.05) were noted between accessions in berry length and berry weight. Malic acid was found to be the predominant organic acid regardless of species. Rutin (for black mulberry) and chlorogenic acid (for white mulberry) were the predominant phenolic acids. Black mulberry had higher glucose and fructose content than white mulberry. Analysis showed that black mulberry had higher content of tartaric acid, malic acid, TEAC, fructose, glucose, catechin, rutin, quercetin, o-coumaric acid, and caffeic acid compared with white mulberry (P < 0.01); however, white mulberry had higher content of succinic acid, vitamin C, chlorogenic acid, ferulic acid, p-coumaric acid, syringic acid, and gallic acid (P < 0.01). Our results provide a reference for further studies of mulberry fruits in detection of organic acids, sugars, antioxidant capacity, and phenolic compounds. Also, it is clear that we need standardized testing, extraction, and analysis protocols to compare genotypes grown in different countries.

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Polyphenols, Flavonoids, and Antioxidant Activity Involved in Salt Tolerance in Wheat, Aegilops cylindrica and Their Amphidiploids

Frontiers in Plant Science ◽

10.3389/fpls.2021.646221 ◽

2021 ◽

Vol 12 ◽

Author(s):

Razieh Kiani ◽

Ahmad Arzani ◽

S. A. M. Mirmohammady Maibody

Keyword(s):

Salt Stress ◽

Salt Tolerance ◽

Chlorogenic Acid ◽

Caffeic Acid ◽

Reducing Power ◽

Total Phenolic ◽

Coumaric Acid ◽

Wheat Cultivars ◽

Aegilops Cylindrica ◽

Phenolic Components

Aegilops spp. is the closest genus to wheat (Triticum spp.), which makes Aegilops great candidates to exhibit precursors of wheat features. Aegilops cylindrica Host displays excellent salt tolerance. In the current study, biochemical and phytochemical compounds in the leaves of two wheat cultivars, one hyper-salt tolerant Ae. cylindrica genotype and their amphidiploids (derived from “Chinese Spring” × Ae. cilindrica and “Roshan” × Ae. cylindrica), grown under control and saline field conditions, were assessed. These compounds included total protein content, proline content, electrolyte leakage, total flavonoid content, total phenolic content, DPPH radical scavenging activity, and reducing power. In addition, phenolic components were also identified using HPLC analysis. Chlorogenic acid, ellagic acid, ferulic acid, syringic acid, vanillic acid, p-coumaric acid, caffeic acid, and gallic acid were the most abundant phenolic acids. Luteolin, apigenin, and rutin were the most abundant flavonoids in the leaves. Salt stress significantly increased all biochemical variables, with the exceptions of reducing power and p-coumaric acid. Interestingly, amphidiploid genotypes exhibited intermediate levels of most of the detected phenolic compounds between the two parental species. As demonstrated by bivariate correlations luteolin, chlorogenic acid, caffeic acid and apigenin could predict inhibition percentage by DPPH assay, suggesting a possible role in the cellular defense against oxidative stress in wheat. The amphidiploids and their wild parent performed significantly better than wheat cultivars on phenolic constituents, flavonoids, and maintaining redox homeostasis under salt stress conditions.

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Antioxidant, antimicrobial and DNA protection activities of phenolic content of Tricholoma virgatum (Fr.) P.Kumm.

Biointerface Research in Applied Chemistry ◽

10.33263/briac103.500506 ◽

2020 ◽

Vol 10 (3) ◽

pp. 5500-5506

Keyword(s):

Phenolic Compounds ◽

Chlorogenic Acid ◽

Phenolic Content ◽

Biological Activities ◽

Stress Index ◽

Total Phenolic ◽

Coumaric Acid ◽

Dna Protection ◽

Phenolic Contents ◽

Total Phenolic Contents

Tricholoma is one of the famous genera of Basidiomycota division. Although some species of this genus have been used as culinary mushrooms, very negligible investigations have been conducted on Tricholoma genus phenolic contents and their biological activities. In the present study, the antioxidant, antimicrobial, and DNA protection properties of total phenolic contents of Tricholoma virgatum (Fr.) P. Kumm. (54% methanolic extract) were assessed. T. virgatum phenolic content was determined by an analytic high-performance liquid chromatography (HPLC) method based on compression with standard phenolic compounds including gallic acid, catechin, chlorogenic acid, epicatechin, and coumaric acid. Total antioxidant status (TAS), total oxidant status (TOS), and oxidative stress index (OSI) values were determined using Rel Assay kits. For DNA protective potential assay, pBR322 supercoiled DNA method was used. The antimicrobial activity assay was done based on the agar dilution method on six different microorganisms include Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans, and Candida tropicalis. The total phenolic contents of this mushroom lied within range of 2.02-56.85 ppm based on coumaric acid and chlorogenic acid as standards. TAS, TOS, and OSI values were determined as 3.754±0.088 mmol/L, 8.362 ±0.085 μmol/L, and 0.223 ±0.007, respectively. T. virgatum methanol extract could exhibit a protective effect on DNA against the hydroxyl radical at 100 μg/mL concentration. Although T. virgatum is not recommended as an edible mushroom, according to our results, this mushroom could be considered as valuable source for phenolic compounds with significant antioxidant/antimicrobial effects.

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Simulation of Phenolic Compounds Transformations and Interactions in an In Vitro Model of the Human Alimentary Tract

Food Science and Technology International ◽

10.1177/1082013208339861 ◽

2009 ◽

Vol 15 (3) ◽

pp. 235-241 ◽

Cited By ~ 5

Author(s):

T. Tarko ◽

A. Duda-Chodak ◽

T. Tuszyński

Keyword(s):

Phenolic Compounds ◽

Chlorogenic Acid ◽

In Vitro Model ◽

Alimentary Tract ◽

Antioxidant Properties ◽

Human Organism ◽

Antioxidant Compounds ◽

Quercetin Glycosides ◽

Vitro Model

Phenolic compounds play an important role in the defense system of the human organism against reactive oxygen species. They are present mainly in fruit and vegetables, but their bioavailability is the key factor determining their concentration in blood and tissues. The aim of this article was to study the transformations that apple polyphenols undergo during digestion. An in vitro model with dialysate membranes simulating the human alimentary tract was used for evaluating the composition and antioxidant properties of fresh apples and products of their digestion in dialysates. Epicatechin, chlorogenic acid, and procyanidins were the main antioxidant compounds in the whole fruits and flesh of the two varieties of apples analyzed. In the apple peel additionally quercetin glycosides were present. As a result of in vitro digestion both polyphenolic compounds concentration and the antioxidant activity of the dialysates increased as compared to the raw materials (from 35% to 95% and from 50% to 236%, respectively). In the simulated alimentary tract, it was proved that procyanidins disintegrate to (+)catechin, which is well absorbed from the small intestine, while chlorogenic acid and quercetin glycosides were characterized by a low bioavailability.

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IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN COWPEAS OF BRS XIQUEXIQUE CULTIVAR

Revista Caatinga ◽

10.1590/1983-21252018v31n124rc ◽

2018 ◽

Vol 31 (1) ◽

pp. 209-216 ◽

Cited By ~ 7

Author(s):

REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO ◽

GENI RODRIGUES SAMPAIO ◽

ROSANA APARECIDA MANÓLIO SOARES ◽

CÍNTIA PEREIRA DA SILVA ◽

MARCOS ANTONIO DA MOTA ARAÚJO ◽

...

Keyword(s):

Phenolic Compounds ◽

Ferulic Acid ◽

Chlorogenic Acid ◽

Gallic Acid ◽

Functional Food ◽

Hplc Analysis ◽

World Population ◽

Coumaric Acid ◽

The North ◽

The World

ABSTRACT Cowpea (Vigna unguiculata [L.] Walp.) is one of the most important legumes produced in tropical and subtropical regions throughout the world, especially in the developing countries in Africa, Latin America, and Asia. It is the main source of protein, calories, dietary fiber, minerals, and vitamins for a large segment of the world population. Cowpea is also a potential functional food with a range of bioactive compounds, including phenolic compounds. This legume is grown mainly in the North and Northeast regions of Brazil, but is also consumed in other regions, and is thus important for the farmers who depend on this crop for income. This study identified and quantified phenolic compounds in the cowpea cultivar BRS Xiquexique. Such quantification reveals the functional characteristics of cowpeas, mainly as a source of antioxidants, which will be essential to add value to this food and to expand its forms of consumption. The extracts were analyzed using an HPLC model LC-20AT, equipped with a manual injector. For the HPLC analysis, standard solutions were prepared with pure phenolic acids such as gallic acid, quercetin, caffeic acid, chlorogenic acid, ferulic acid, p-coumaric acid, catechin, and epicatechin. The major phenolic compounds identified were catechin (2.07± 0.329 mg 100 g-1), epicatechin (0.48 ± 0.130 mg 100 g-1), gallic acid (67.19 ± 6.200 mg 100 g-1), ferulic acid (32.07 ± 0.753 mg 100 g-1), and chlorogenic acid (3.08 ± 0.489 mg 100 g-1). We observed that the BRS Xiquexique cultivar contains functional phenolic compounds, especially gallic acid and ferulic acid, demonstrating the antioxidant potential of cowpea.

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Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

Folia Horticulturae ◽

10.1515/fhort-2017-0023 ◽

2017 ◽

Vol 29 (2) ◽

pp. 251-262 ◽

Cited By ~ 7

Author(s):

Muttalip Gundogdu ◽

Ihsan Canan ◽

Mustafa K. Gecer ◽

Tuncay Kan ◽

Sezai Ercisli

Keyword(s):

Phenolic Compounds ◽

Organic Acids ◽

Antioxidant Capacity ◽

Chlorogenic Acid ◽

Gallic Acid ◽

Syringic Acid ◽

Coumaric Acid ◽

Fruit Samples ◽

Morus Spp ◽

Antioxidant Characteristics

AbstractThe study was carried out in 2014 and 2015, and aimed to determine some important biochemical and antioxidant characteristics of the fruits of mulberry (Morus spp.) cultivars and genotypes found in Malatya (Turkey). Phenolic compounds (protocatechuic acid, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid), organic acids, sugars, vitamin C and antioxidant capacity were analyzed in sampled fruits. The results showed that most of the biochemical content and antioxidant capacities of the cultivars and genotypes were significantly different from one another (p < 0.05). Among the phenolic compounds, rutin (118.23 mg 100 g-1), gallic acid (36.85 mg 100 g-1), and chlorogenic acid (92.07 mg 100 g-1) were determined to have the highest values for most of the fruit samples. Malic acid and citric acid were dominant among the organic acids for all the cultivars and genotypes except 44-Nrk-05. Glucose was measured as a more abundant sugar than fructose and sucrose in all samples. Antioxidant capacity, on the other hand, varied between 6.17 and 21.13 μmol TE g-1among the cultivars and genotypes analyzed.

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Influence of Hail Net and Reflective Foil on Cyanidin Glycosides and Quercetin Glycosides in ‘Fuji’ Apple Skin

HortScience ◽

10.21273/hortsci.45.10.1447 ◽

2010 ◽

Vol 45 (10) ◽

pp. 1447-1452 ◽

Cited By ~ 9

Author(s):

Jerneja Jakopič ◽

Franci Štampar ◽

Robert Veberič

Keyword(s):

Phenolic Compounds ◽

Chlorogenic Acid ◽

Photosynthetically Active Radiation ◽

Control Treatment ◽

Active Radiation ◽

Hail Net ◽

Quercetin Glycosides ◽

Fuji Apple ◽

Positive Effect ◽

Reflective Foil

The objective of this work was to compare the contents of cyanidin glycosides and quercetin glycosides in the skin of apples grown with or without hail nets and using reflective foil or not. Under hail nets, photosynthetically active radiation was 10% to 30% lower in comparison with the control treatment. Covering the orchard floor with reflective foil had a positive effect on lighting, particularly on the lower parts of the fruit. Fruit coloration depends on the contents of anthocyanins copigmented with flavonols, the synthesis of which is light-dependent. The content of the main cyanidin glycoside in ‘Fuji’ apple, cyanidin galactoside, was lowest in the control treatment as well as concentrations of cyanidin arabinoside and two other cyanidin pentosides. Reflective foil caused a higher cyanidin glycoside content. Among flavonols, quercetin galactoside, quercetin glucoside, quercetin pentoside, quercetin arabinofuranoside, quercetin xyloside, quercetin rutinoside, quercetin rhamnoside, and quercetin were detected. Hail net and reflective foil both affected the increasing quercetin–glycosides contents. The highest amounts were achieved in the treatment under the hail net, where the orchard floor was covered with reflective foil. We also analyzed catechin, epicatechin, and chlorogenic acid. The lowest amounts of these were measured in the skin of fruit grown on trees under hail nets. In the control treatment, contents of those phenolic compounds were equal or higher, whereas the highest concentrations were detected in the treatments using reflective foil, where lighting was also higher in comparison with the treatments without it.

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PRODUCTION OF BLENDED JUICE FROM PUMPKIN, QUINCE, PERSIMMON

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2018/2/59-62 ◽

2018 ◽

pp. 59-62

Author(s):

I. A. Kyazimova ◽

А. А. Kasumova ◽

А. А. Nabiev

Keyword(s):

Phenolic Compounds ◽

Organic Acids ◽

New Technology ◽

Mineral Elements ◽

Biologically Active ◽

Active Components ◽

Aliphatic Acids ◽

Free Glucose ◽

Dietary Value ◽

Quantitative Indicators

Production of plant products, including juices around the world increases continuously. In the fruit and vegetable juices contain a significant amount of monosaccharides (glucose and fructose), organic acids, vitamins, phenolic compounds, mineral substances and other biologically active components that determine the nutritional and dietary value. For the prevention of various diseases associated with impaired metabolic processes, we developed a new technology of preparation of food by blending juice of pumpkin, quince and persimmon. Thus prepared organic blended juice contains a substantial amount of free glucose and fructose, different phenolic compounds, a sufficient amount of organic acids, mineral elements, including iodine and other components that determine its nutritional and biological value. In prepared juices were evaluated the quantitative indicators of β-carotene, vitamin C, glucose and fructose, sucrose, starch, pectin substances. Also in the atomic absorbtion spectrometer Analyst 400 (PerkinElmer, USA) was analyzed content of the organic acids and phenolic compounds. Prepared juices were tested in accordance with 10 point scoring scale. It is established that all juices contain a sufficient amount of the minerals. In pumpkin and quince juices not contain iodine while it presents in sufficient amount in persimmon juice that’s why in the blended juice mineral in addition to mineral elements iodine are contained. In pumpkin and persimmon aliphatic acids are contained in small amount. For this reason during the blending process was used quince juice which is rich in aliphatic acids. The blended juice is light straw color, with delicious flavor, a slight astringent property and a balanced taste.

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A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

Molecules ◽

10.3390/molecules26164716 ◽

2021 ◽

Vol 26 (16) ◽

pp. 4716

Author(s):

Marcelo Coelho Silva ◽

Jeancarlo Pereira dos Anjos ◽

Lilian Lefol Nani Guarieiro ◽

Bruna A. Souza Machado

Keyword(s):

Phenolic Compounds ◽

Caffeic Acid ◽

Good Accuracy ◽

Limit Of Detection ◽

Coumaric Acid ◽

Simple Method ◽

Craft Beer ◽

Extraction Step ◽

Satisfactory Precision ◽

Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.

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Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽

10.3390/molecules26061810 ◽

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.

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