Isolation and Characterization of Three Chalcone Synthase Genes in Pecan (Carya illinoinensis)

Phenolics are a group of important plant secondary metabolites that have been proven to possess remarkable antioxidant activity and to be beneficial for human health. Pecan nuts are an excellent source of dietary phenolics. In recent years, many studies have focused on the separation and biochemical analysis of pecan phenolics, but the molecular mechanisms of phenolic metabolism in pecans have not been fully elucidated, which significantly hinders quality breeding research for this plant. Chalcone synthase (CHS) plays crucial roles in phenolic biosynthesis. In this study, three Carya illinoinensis CHSs (CiCHS1, CiCHS2, and CiCHS3), were isolated and analyzed. CiCHS2 and CiCHS3 present high expression levels in different tissues, and they are also highly expressed at the initial developmental stages of kernels in three pecan genotypes. A correlation analysis was performed between the phenolic content and CHSs expression values during kernel development. The results indicated that the expression variations of CiCHS2 and CiCHS3 are significantly related to changes in total phenolic content. Therefore, CiCHSs play crucial roles in phenolic components synthesis in pecan. We believe that the isolation of CiCHSs is helpful for understanding phenolic metabolism in C. illinoinensis, which will improve quality breeding and resistance breeding studies in this plant.

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

Nova Scientia ◽

10.21640/ns.v12i24.2134 ◽

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.

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Effect of Artificial Shading and Temperature on Radical Scavenging Activity and Polyphenolic Composition in Sweetpotato (Ipomoea batatas L.) Leaves

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.128.2.0182 ◽

2003 ◽

Vol 128 (2) ◽

pp. 182-187 ◽

Cited By ~ 34

Author(s):

Md. Shahidul Islam ◽

Makoto Yoshimoto ◽

Koji Ishiguro ◽

Shigenori Okuno ◽

Osamu Yamakawa

Keyword(s):

Phenolic Compounds ◽

Ipomoea Batatas ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Cultivar Differences ◽

Total Phenolic ◽

Scavenging Activity ◽

Caffeoylquinic Acid ◽

Phenolic Components

The phenolic content and the radical scavenging activity were compared in leaves of sweetpotato (Ipomoea batatas L.) cultivars Shimon-1, Kyushu-119 and Elegant Summer grown under different temperature and shading conditions. Compared to cultivar differences, there was less effect of temperature and shading on the total phenolic content in sweetpotato leaves, however certain polyphenolic components differed widely among the treatments. The positive correlation between the radical scavenging activity and the level of total phenolics (r = 0.62) suggests that phenolic compounds are important antioxidant components of sweetpotato leaves. All the reverse-phase high-performance liquid chromatography (RP-HPLC) profiles of the cultivars tested showed peaks at the same retention times but peak areas of individual phenolic compounds differed with respective temperature and shading treatments. The phenolic compounds identified in the sweetpotato leaf were caffeic acid, chlorogenic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. Most of the phenolic compounds were highest in leaves from plants grown at 20 °C without shading except 4,5-di-O-caffeoylquinic acid. The results indicate that growing leaves under moderately high temperatures and in full sun enhances the accumulation of phenolic components. These phenolic components have possible value in enhancing human health.

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Antioxidant and Antimicrobial Activities, and Phenolic Compounds of Selected Inula species from Turkey

Natural Product Communications ◽

10.1177/1934578x1300800417 ◽

2013 ◽

Vol 8 (4) ◽

pp. 1934578X1300800 ◽

Cited By ~ 5

Author(s):

Alper Gökbulut ◽

Onural Özhana ◽

Basri Satılmiş ◽

Kadir Batçioğlu ◽

Selami Günal ◽

...

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Radical Scavenging ◽

Antimicrobial Activities ◽

Total Phenolic ◽

Methanol Extracts ◽

Plant Parts ◽

Antimicrobial Potential ◽

Phenolic Components ◽

Antioxidant And Antimicrobial Activities

Three Inula species, I. viscosa, I. helenium ssp. turcoracemosa and I. montbretiana, collected from different locations of Anatolia were investigated for their antioxidant and antimicrobial potential, and their total phenolic content and phenolic composition. Antioxidant activities of various extracts of the plant parts were measured using DPPH radical scavenging and ABTS assays. Antimicrobial potential of methanol extracts of the plant parts was determined by the agar dilution method against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Candida tropicalis. All the extracts were more active against Gram-positive bacteria and yeasts than Gram-negative bacteria. The extracts exhibited antioxidant and antimicrobial activities in different concentrations. Total phenolic concentration of the extracts was estimated with Folin-Ciocalteu reagent using gallic acid as standard. The total phenolic content varied widely in different parts of the three tested Inula species, ranging from 21.1 ± 0.8 to 190.9 ± 6.1 mg GAE/g extract. Phenolic components, such as chlorogenic acid, caffeic acid, rutin, myricetin, quercetin, luteolin and kaempferol were quantified by HPLC-DAD in the methanol extracts of the Inula species. It was obvious that the antioxidant and antimicrobial properties of the plants were due to the phenolics.

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Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽

10.12688/f1000research.16617.1 ◽

2018 ◽

Vol 7 ◽

pp. 1706 ◽

Cited By ~ 1

Author(s):

Anton Rahmadi ◽

Yuliana Sabarina ◽

Sukmiyati Agustin

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ph Value ◽

Starter Culture ◽

Antioxidant Properties ◽

Effect Of Temperature ◽

Total Phenolic ◽

Drying Temperature ◽

Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay. Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

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ANTIOXIDANT AND ANTICANCER ACTIVITY OF METHANOLIC EXTRACT FROM STEPHANIA ELEGANS

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2017v9i2.16204 ◽

2017 ◽

Vol 9 (2) ◽

pp. 245 ◽

Cited By ~ 3

Author(s):

Ravin Sharma ◽

Gourav Chandan ◽

Anterpreet Chahal ◽

Reena V. Saini

Keyword(s):

Mtt Assay ◽

Total Phenolic Content ◽

Phenolic Content ◽

Methanolic Extract ◽

Radical Scavenging ◽

Total Phenolic ◽

Phytochemical Screening ◽

Antioxidant Power ◽

Isolation And Characterization ◽

Mcf 7

Objective: The present work was aimed to investigate the in vitro antioxidant and anti-cancer activities of methanolic extract of Stephania elegans, an unexplored species from Menispermaceae family.Methods: The methanolic extract of S. elegans tubers was prepared and phytochemical screening and total phenolic content were analyzed by using standard methods. In vitro, antioxidant potential of methanolic extract was determined by 2-2’-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays. Cytotoxicity against human breast cancer cell line, Michigan Cancer Foundation-7 type (MCF-7) was evaluated by 3-(4, 5 dimethylthiazol-2-yl)-2, 5-diphenyl tetrazolium bromide) (MTT) assay.Results: Preliminary phytochemical screening revealed the presence of alkaloids, flavonoids, carbohydrates, tannins, terpenoids, steroids, and saponins in the methanolic extract of S. elegans tubers. The total phenolic content in the methanolic extract was 23.0±0.06 mg GAE/g (dry mass). As revealed by ABTS assay, the methanolic extract of plant tubers showed significant radical scavenging activity (IC50 41.66±0.015 μg/ml). The reducing power activity of the extract increased with the concentration of the extract. MTT assay indicated that S. elegans has potent cytotoxic activity towards MCF-7 cells (IC50 158.7±0.13 μg/ml).Conclusion: This is the first study demonstrating the antioxidant and anticancer capabilities of the methanolic extract of S. elegans. This study also provides a significant basis for further isolation and characterization of bioactive compounds from S. elegans.

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Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

Journal of Food Research ◽

10.5539/jfr.v3n2p54 ◽

2014 ◽

Vol 3 (2) ◽

pp. 54 ◽

Cited By ~ 5

Author(s):

Ying Wang ◽

Marie Therese Charles ◽

Wen-xuan Dong ◽

Claudine Dube ◽

Shahrokh Khanizade

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

High Performance ◽

Phenolic Content ◽

Total Phenolic ◽

Bottom Part ◽

Antioxidant Power ◽

Phenolic Components ◽

Ferric Reducing Antioxidant Power ◽

Strawberry Cultivars

Total phenolic content, phenolic composition, and total antioxidant capacity of neck and bottom parts of two strawberry cultivars, ‘Chambly’ and ‘LL0220-10’, were evaluated using the Folin-Ciocalteu method, high performance liquid chromatography, and ferric reducing/antioxidant power, respectively. A significant interaction (p < 0.05) was observed between examined parts and cultivars. The highest content of phenolics was detected in the bottom part of ‘Chambly’ when compared to its neck, while there was no difference between neck and bottom of ‘LL0220-10’. The most evident group was the anthocyanins accounting for 83.53% of the total phenolic content. These data are a step in establishing a correlation between fruit anatomy and its chemical composition, which could be useful in breeding new strawberry cultivars more resistant to diseases.

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Effects of Postharvest Storage and UV-C Irradiation on the Phenolic Content and Antioxidant Capacity of Cranberries

HortScience ◽

10.21273/hortsci.41.4.988c ◽

2006 ◽

Vol 41 (4) ◽

pp. 988C-988

Author(s):

Wilhelmina Kalt ◽

Agnes M. Rimando ◽

Michele Elliot ◽

Charles F. Forney

Keyword(s):

Antioxidant Capacity ◽

Phenolic Content ◽

Total Phenolic ◽

Anthocyanin Content ◽

Postharvest Storage ◽

Phenolic Components ◽

Main Effect ◽

Health Promoting ◽

A Minor ◽

Uv C

Recent interest in the human health-promoting properties of fruit phenolics, and especially fruit flavonoids, has stimulated research on how these secondary metabolites may be affected by pre- and postharvest horticultural factors. Resveratrol, although a minor phenolic in many fruit, possesses potent bioactivities, and is therefore of particular interest. To study the effects of postharvest storage and UV-C irradiation on selected phenolic components and antioxidant capacity of cranberry (Vaccinium macrocarpon), fruit of cv. Pilgrim, Stevens, and Bergman, were irradiated with UV-C at levels between 0 and 2.0 KJ·m-2, followed by storage at 9 °C for 7 and 17 d. Total phenolic content did not change during storage. However, resveratrol content was higher and antioxidant capacity (ORAC) was lower at 7 days of storage compared to 17 days. There was no main effect of UV-C on total phenolics, anthocyanins, resveratrol, or ORAC. However, there was an interaction between storage time and UV-C irradiation. Anthocyanin content was lower at 7 days, and higher at 17 days, at UV dosages of 1.0 or 2.0 KJ·m-2. Resveratrol content was higher in UV-C irradiated fruit at 7 days, while at 17 days there was no difference between UV-treated and untreated fruit.

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036 Antioxidant Capacity and Anthocyanin and Phenolic Content of Highbush Blueberries of Different Maturities

HortScience ◽

10.21273/hortsci.35.3.394c ◽

2000 ◽

Vol 35 (3) ◽

pp. 394C-394

Author(s):

W. Kalt ◽

C. Lawand ◽

C.F. Forney

Keyword(s):

Antioxidant Capacity ◽

Phenolic Content ◽

Vaccinium Corymbosum ◽

Anthocyanin Synthesis ◽

Total Phenolic ◽

Anthocyanin Content ◽

C Storage ◽

Fruit Maturity ◽

Phenolic Components ◽

Highbush Blueberries

Highbush blueberry (Vaccinium corymbosum) fruit of the cultivars `Bergitta', `Bluegold', and `Nelson' were harvested at six stages of maturity and evaluated for their antioxidant capacity and anthocyanin and phenolic content. Fruit of the four earliest maturities were also stored at 20 °C for up to 8 days. At the time of harvest, fruit of different maturities had substantial differences in their anthocyanin content, and less marked differences in phenolic content and antioxidant capacity. Substantial anthocyanin synthesis occurred in under-ripe fruit during 20 °C storage, and varied depending on fruit maturity at harvest. Total phenolic content changed very little during storage, and there was no change in fruit antioxidant capacity. The results suggest that anthocyanin phenolics are formed on or off the plant, primarily from other pre-existing phenolic components. Whether phenolics are present as anthocyanins or other colorless forms, has relatively little impact on antioxidant capacity.

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Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽

10.12688/f1000research.16617.2 ◽

2020 ◽

Vol 7 ◽

pp. 1706

Author(s):

Anton Rahmadi ◽

Yuliana Sabarina ◽

Sukmiyati Agustin

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ph Value ◽

Starter Culture ◽

Antioxidant Properties ◽

Effect Of Temperature ◽

Total Phenolic ◽

Drying Temperature ◽

Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as an industrial ingredient while maintaining its antioxidative capacity. The starter culture of Lactobacillus casei may induce the Mandai fermentation. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. The DPPH assay measured antioxidant capacity. Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg -1, HTC of 143.8±9.3 mg TAE kg -1, TFC of 17.5±1.3 mg CAE kg -1, antioxidant activity (IC 50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not yield, ash and pH. The temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The phenolic components contributed to the antioxidant activity of mandai cempedak.

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Oxygen Radical Absorbing Capacity, Anthocyanin and Phenolic Content of Highbush Blueberries (Vaccinium corymbosum L.) during Ripening and Storage

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.128.6.0917 ◽

2003 ◽

Vol 128 (6) ◽

pp. 917-923 ◽

Cited By ~ 67

Author(s):

Wilhelmina Kalt ◽

Christopher Lawand ◽

Daniel A.J. Ryan ◽

Jane E. McDonald ◽

Horst Donner ◽

...

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Properties ◽

Vaccinium Corymbosum ◽

Oxygen Radical ◽

Total Phenolic ◽

Highbush Blueberry ◽

Anthocyanin Content ◽

Ripe Fruit ◽

Phenolic Components

The antioxidant properties of blueberries have been examined only in ripe fruit, although fruit of different maturities are used in processed food products. In this study, highbush blueberry cultivars Bergitta, Bluegold, and Nelson highbush blueberry fruit at different stages of ripeness were examined to characterize differences in oxygen radical absorbing capacity (ORAC) and the phenolic components responsible for ORAC. Underripe fruit at different stages of maturity were also stored at 20 °C for up to 8 days to assess changes in ORAC and phenolic content. Anthocyanin content was substantially higher in fruit of more advanced stages of ripeness. In contrast, the phenolic content and ORAC were lower in the riper fruit. Anthocyanins continued to form during storage, although rate of pigment formation declined after about 4 days. Less anthocyanin pigment was formed in the less ripe fruit. After 8 days of storage, the anthocyanin content of fruit harvested 5% to 50% or 50% to 95% blue exceeded that of ripe fruit. Up to 60% of the total phenolic content could be accounted for by anthocyanins. ORAC was positively correlated with total phenolic content (R2 = 0.78), but not with anthocyanin content.

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