scholarly journals The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 404
Author(s):  
Klaudia Kopczyńska ◽  
Renata Kazimierczak ◽  
Dominika Średnicka-Tober ◽  
Marcin Barański ◽  
Zdzisław Wyszyński ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Good Method ◽  
Global Scale ◽  
Scientific Publications ◽  
Organic Cultivation ◽  
Growing Conditions ◽  
The Impact

Courgette is considered as a low-calorie vegetable with health-promoting properties. However, scientific publications focused on the profile and content of bioactive compounds in courgette, as well as the potential fruit quality modulating factors, are rare. Due to the high adaptability of courgette to weather and agronomic conditions, it is produced on a global scale. The aim of this study was to analyse the impact of organic versus conventional agronomic practices on the concentration of selected antioxidants in courgette fruits. Fruits of two courgette varieties (Astra Polka and Nimba) produced in an organic and conventional system were tested by high performance liquid chromatography (HPLC) to determine the content of polyphenols (flavonoids and phenolic acids), carotenoids, chlorophylls, and vitamin C. Organic courgette fruits were characterised by their significantly higher content of phenolic acids and flavonoids when compared to the conventionally grown fruit. The organic cultivation might be a good method to increase concentration of bioactive compounds with antioxidant properties in courgette fruits. Nevertheless, the identified trends should be further confirmed, with attention paid to other courgette varieties, as well as to the potential interactions between the plant genotype, agronomic system and the location-specific growing conditions.

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 Impact of Ultrasound Extraction Parameters on the Antioxidant Properties of Moringa Oleifera Leaves

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 277 ◽  
Author(s):  
Luna Pollini ◽  
Carmela Tringaniello ◽  
Federica Ianni ◽  
Francesca Blasi ◽  
Jordi Manes ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
High Performance ◽  
Moringa Oleifera ◽  
Antioxidant Properties ◽  
Influential Factor ◽  
Array Detector ◽  
Total Phenol Content ◽  
Ultrasound Assisted Extraction ◽  
Extraction Parameters ◽  
The Impact

Recently, much interest has been focused on Moringa oleifera L., a highly versatile and sustainable plant. In addition to its nutritional properties, numerous bioactive compounds have been identified in M. oleifera leaves, for which healthy properties have been reported. In the present research, the impact of ultrasound-assisted extraction (UAE) on the recovery of the bioactive compounds from leaves was investigated. Firstly, an experimental design approach has been used to highlight the influence of some extraction parameters (solvent, solvent/dry leaves ratio, temperature, time) on phenol compound recovery and antioxidant activity. Solvent composition was the most influential factor; in fact, the presence of water in the solvent (50:50, v/v) corresponded to an increase in the extraction performance. The liquid/solid ratio (L/S) also influenced the extraction process; in fact, the total phenol content reached 13.4 mg gallic acid equivalent (GAE)/g dry matter (DM) in the following UAE conditions: 50% water, 60:1 L/S ratio, 60 °C, 60 min. In order to quantify flavonols, hydroalcoholic extracts were analysed by HPLC-DAD (high performance liquid chromatography-diode array detector). In the flavonol class, the glycosidic forms of quercetin and kaempferol were mainly detected. Their content ranged from 216.4 µg/g DM of quercetin 3-O-rhamnoside to 293.9 µg/g DM of quercetin 3-O-(6″-O-malonyl)-β-D-glucoside. In summary, the leaves of M. oleifera are a potential natural source of bioactive compounds, proving to be very promising for the development of health-promoting food supplements.

scholarly journals Characterization of Bioactive Compounds in Colored Potato (Solanum Tuberosum L.) Cultivars Grown with Conventional, Organic, and Biodynamic Methods

2020 ◽  
Vol 12 (7) ◽  
pp. 2701 ◽  
Author(s):  
Nijolė Vaitkevičienė ◽  
Jurgita Kulaitienė ◽  
Elvyra Jarienė ◽  
Dovilė Levickienė ◽  
Honorata Danillčenko ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Solanum Tuberosum L ◽  
Principal Component ◽  
Coumaric Acid ◽  
Chromatography Method ◽  
Organic Cultivation ◽  
Liquid Chromatography Method

The purpose of this research is to evaluate the effect of conventional, biodynamic, and organic cultivation methods on the contents of polyphenols and carotenoids in tubers of potato cultivars with different colored flesh: “Red Emmalie”, “Salad Blue”, “Violetta”, “Tornado”, and “Laura”. These bioactive compounds were determined by the high-performance liquid chromatography method. The data received were analyzed with ANOVA and further explored and visualized by principal component analysis. Higher contents of polyphenols (sum), phenolic acids (sum), chlorogenic acid, p-coumaric acid, and caffeic acid were found in biodynamic and organic samples compared to the conventional tubers. Moreover, organically and biodynamically produced potatoes (except “Salad Blue” cultivar) were significantly richer in flavonoids and anthocyanins. The highest contents of carotenoids (sum), lutein, and β-carotene were found in biodynamic potatoes. Among the tested cultivars, “Tornado”, with white flesh, was richest in polyphenols (sum), phenolic acids (sum), chlorogenic acid, and p-coumaric acid. “Violetta”, with dark purple flesh, accumulated the highest contents of flavonoids (sum), anthocyanins (sum), petunidin-3,5-di-O-glucoside, pelargonidin-3,5-di-O-glucoside, and peonidin-3,5-di-O-glucoside. Carotenoids were only found in “Laura” tubers, and the dominating carotenoid was lutein.

scholarly journals Mycosporine-Like Amino Acids from Red Macroalgae: UV-Photoprotectors with Potential Cosmeceutical Applications

2021 ◽  
Vol 11 (11) ◽  
pp. 5112
Author(s):  
Julia Vega ◽  
Geniane Schneider ◽  
Bruna R. Moreira ◽  
Carolina Herrera ◽  
José Bonomi-Barufi ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
High Performance ◽  
Nitrogen Availability ◽  
Antioxidant Properties ◽  
Published Data ◽  
Diverse Group ◽  
Red Macroalgae ◽  
Thermo Stability ◽  
The Impact

Macroalgae belong to a diverse group of organisms that could be exploited for biomolecule application. Among the biocompounds found in this group, mycosporine-like amino acids (MAAs) are highlighted mainly due to their photoprotection, antioxidant properties, and high photo and thermo-stability, which are attractive characteristics for the development of cosmeceutical products. Therefore, here we revise published data about MAAs, including their biosynthesis, biomass production, extraction, characterization, identification, purification, and bioactivities. MAAs can be found in many algae species, but the highest concentrations are found in red macroalgae, mainly in the order Bangiales, as Porphyra spp. In addition to the species, the content of MAAs can vary depending on environmental factors, of which solar radiation and nitrogen availability are the most influential. MAAs can confer photoprotection due to their capacity to absorb ultraviolet radiation or reduce the impact of free radicals on cells, among other properties. To extract these compounds, different approaches can be used. The efficiency of these methods can be evaluated with characterization and identification using high performance liquid chromatography (HPLC), associated with other apparatus such as mass spectrometry (MS) and nuclear magnetic resonance (NMR). Therefore, the data presented in this review allow a broad comprehension of MAAs and show perspectives for their inclusion in cosmeceutical products.

scholarly journals Cinnamic-Derived Acids Significantly Affect Fusarium graminearum Growth and In Vitro Synthesis of Type B Trichothecenes

2011 ◽  
Vol 101 (8) ◽  
pp. 929-934 ◽  
Author(s):  
Nadia Ponts ◽  
Laetitia Pinson-Gadais ◽  
Anne-Laure Boutigny ◽  
Christian Barreau ◽  
Florence Richard-Forget
Keyword(s):  
Fusarium Graminearum ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Fungal Growth ◽  
Type B ◽  
In Planta ◽  
In Vitro Synthesis ◽  
The Impact ◽  
Toxin Accumulation

The impact of five phenolic acids (ferulic, coumaric, caffeic, syringic, and p-hydroxybenzoic acids) on fungal growth and type B trichothecene production by four strains of Fusarium graminearum was investigated. All five phenolic acids inhibited growth but the degree of inhibition varied between strains. Our results suggested that the more lipophilic phenolic acids are, the higher is the effect they have on growth. Toxin accumulation in phenolic acid-supplemented liquid glucose, yeast extract, and peptone cultures was enhanced in the presence of ferulic and coumaric acids but was reduced in the presence of p-hydroxybenzoic acid. This modulation was shown to correlate with a regulation of TRI5 transcription. In this study, addition of phenolic acids with greater antioxidant properties resulted in a higher toxin accumulation, indicating that the modulation of toxin accumulation may be linked to the antioxidant properties of the phenolic acids. These data suggest that, in planta, different compositions in phenolic acids of kernels from various cultivars may reflect different degrees of sensitivity to “mycotoxinogenesis.”

scholarly journals Polyphenols in the Aqueous Extracts of Garden Thyme (Thymus vulgaris) Chemotypes Cultivated in Hungary

2013 ◽  
Vol 8 (5) ◽  
pp. 1934578X1300800
Author(s):  
Blanka Szilvássy ◽  
Gábor Rak ◽  
Szilvia Sárosi ◽  
Ildikó Novák ◽  
Zsuzsanna Pluhár ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
High Performance ◽  
Screening Method ◽  
Antioxidant Properties ◽  
Syringic Acid ◽  
Thymus Vulgaris ◽  
Aqueous Extracts ◽  
Main Component ◽  
Volatile Aromatic Compounds

Thyme is used worldwide both as a spice and crude drug. In addition, nowadays in the food industry it has increasing significance as a natural antioxidant. Volatile aromatic compounds of thyme have been thoroughly characterized; however, the non-volatile compounds may also contribute to the organoleptic quality and antioxidant properties. The aim of this work is to determine the phenolic acids and to profile the flavonoid compounds in the aqueous extract of two chemotypes of Thymus vulgaris L. Experiments were carried out using high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS). Predefined phenolic acids were quantified in untreated and alkaline hydrolyzed aqueous extracts. Flavonoid derivatives were qualitatively analyzed by a non-targeted screening method. Our results showed that among the phenolic acids rosmarinic acid was the main component (882-1677 μg g−1 fresh weight) and in the thymol-type samples the amount of syringic acid and rosmarinic acid was predominantly higher compared with the non-thymol type sample. Apigenin and luteolin were the major flavonoids in the extracts, which were present in the form of hexopyranuronic acid conjugates.

scholarly journals Identification of Phenolic Acids and Flavonoids in Monofloral Honey from Bangladesh by High Performance Liquid Chromatography: Determination of Antioxidant Capacity

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mohammed Moniruzzaman ◽  
Chua Yung An ◽  
Pasupuleti Visweswara Rao ◽  
Mohammad Nurul Islam Hawlader ◽  
Siti Amirah Binti Mohd Azlan ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Acids ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
The Mean

The aim of the present study was to characterize the phenolic acids, flavonoids, and antioxidant properties of monofloral honey collected from five different districts in Bangladesh. A new high performance liquid chromatography (HPLC) equipped with a UV detector method was developed for the identification of the phenolic acids and flavonoids. A total of five different phenolic acids were identified, with the most abundant being caffeic acid, benzoic acid, gallic acid, followed by chlorogenic acid and trans-cinnamic acid. The flavonoids, kaempferol, and catechin were most abundant, followed by myricetin and naringenin. The mean moisture content, total sugar content, and color characteristics of the honey samples were 18.36 ± 0.95%, 67.40 ± 5.63 g/100 g, and 129.27 ± 34.66 mm Pfund, respectively. The mean total phenolic acids, total flavonoid content, and proline content were 199.20 ± 135.23, 46.73 ± 34.16, and 556.40 ± 376.86 mg/kg, respectively, while the mean FRAP values and DPPH radical scavenging activity were 327.30 ± 231.87 μM Fe (II)/100 g and 36.95 ± 20.53%, respectively. Among the different types of honey, kalijira exhibited the highest phenolics and antioxidant properties. Overall, our study confirms that all the investigated honey samples are good sources of phenolic acids and flavonoids with good antioxidant properties.

scholarly journals Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

2019 ◽  
Vol 22 ◽  
Author(s):  
Ana Hérica de Lima Mendes ◽  
Ana Paula Dionísio ◽  
Carlos Farley Herbster Mouta ◽  
Fernando Antonio Pinto de Abreu ◽  
Claudia Oliveira Pinto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Purchase Intent ◽  
Beneficial Effects ◽  
Sensory Acceptance ◽  
Cashew Apple ◽  
High Concentrations ◽  
Induced Changes ◽  
The Impact

Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.

scholarly journals Effect of the Genotype and Growing Conditions on the Main Phenolic Compounds in Capsicum Peppers

2018 ◽  
Vol 75 (1) ◽  
pp. 68
Author(s):  
Ana Maria RIBES-MOYA ◽  
Ana Maria ADALID-MARTÍNEZ ◽  
Miguel BRACHO-GIL ◽  
Patricia ESTEVE-CIUDAD ◽  
Pascual FERNÁNDEZ-DE-CÓRDOVA ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Organic Agriculture ◽  
High Performance ◽  
Nutritional Properties ◽  
Organic Cultivation ◽  
Preliminary Study ◽  
Growing Conditions

Capsicum peppers is one of the most important vegetables, with a well known nutritional properties, including phenolics. Breeding peppers adapted to organic agriculture and rich in bioactive compounds is of paramount importance for this sector since the demand of organic and healthy food is increasing in many countries. This is a preliminary study on the effect of genotype, growing conditions and their interaction on the main phenolics of peppers. Fruits from four Capsicum annuum (BGV-10582, Bierzo, Bola and Piquillo) and one C. chinense (ECU-994) accessions, were cultivated under organic and conventional practices and main phenolic compounds quercetin and luteolin were analysed by high performance liquid chromatography (HPLC). Differences were found among accessions for both compounds in the studied accessions, particularly ECU-994. Differences for each phenolic compound were also detected between growing systems. Moreover, considerable interaction between genotype and growing conditions was found, suggesting that there are ample opportunities for selecting peppers with high content in phenolics and specifically adapted to organic cultivation.

scholarly journals Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Kamila Kasprzak ◽  
Tomasz Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Monika Waksmundzka-Hajnos ◽  
Marta Olech ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
High Performance ◽  
Negative Impact ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Well Being ◽  
Positive Influence ◽  
High Temperature Short Time ◽  
Corn Snacks

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleraceaL. var.sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic,trans-caffeic,cis-caffeic,trans-p-coumaric,cis-p-coumaric,trans-ferulic,cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic,trans-sinapic, andcis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition ofB. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

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