scholarly journals Microencapsulation of Cyclocarya paliurus (Batal.) Iljinskaja Extracts: A Promising Technique to Protect Phenolic Compounds and Antioxidant Capacities

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2910
Author(s):  
Xiao Chen ◽  
Senghak Chhun ◽  
Jiqian Xiang ◽  
Pipat Tangjaidee ◽  
Yaoyao Peng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Spray Drying ◽  
Ethanol Extract ◽  
Wall Material ◽  
Total Phenolic ◽  
Potential Health ◽  
Cyclocarya Paliurus ◽  
Antioxidant Capacities ◽  
Phenolic Profiles ◽  
Good Retention

This study aimed to protect phenolic compounds of Cyclocarya paliurus (Batal.) Iljinskaja (C. paliurus) using a microencapsulation technique. Ethanol and aqueous extracts were prepared from C. paliurus leaves and microencapsulated via microfluidic-jet spray drying using three types of wall material: (1) maltodextrin (MD; 10–13, DE) alone; (2) MD:gum acacia (GA) of 1:1 ratio; (3) MD:GA of 1:3 ratio. The powders’ physicochemical properties, microstructure, and phenolic profiles were investigated, emphasizing the retentions of the total and individual phenolic compounds and their antioxidant capacities (AOC) after spray drying. Results showed that all powders had good physical properties, including high solubilities (88.81 to 99.12%), low moisture contents (4.09 to 6.64%) and low water activities (0.11 to 0.19). The extract type used for encapsulation was significantly (p < 0.05) influenced the powder color, and more importantly the retention of total phenolic compounds (TPC) and AOC. Overall, the ethanol extract powders showed higher TPC and AOC values (50.93–63.94 mg gallic acid equivalents/g and 444.63–513.49 µM TE/g, respectively), while powders derived from the aqueous extract exhibited superior solubility, attractive color, and good retention of individual phenolic compounds after spray drying. The high-quality powders obtained in the current study will bring opportunities for use in functional food products with potential health benefits.

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

scholarly journals Comparison of the Phytochemical Properties, Antioxidant Activity and Cytotoxic Effect on HepG2 Cells in Mongolian and Taiwanese Rhubarb Species

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1217
Author(s):  
Ganbolor Jargalsaikhan ◽  
Jin-Yi Wu ◽  
Yen-Chou Chen ◽  
Ling-Ling Yang ◽  
Ming-Shun Wu
Keyword(s):  
Liver Cancer ◽  
Bioactive Compounds ◽  
Cytotoxic Effect ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Parp Cleavage ◽  
Total Phenolic ◽  
Antioxidant Capacities ◽  
Phytochemical Contents

The Mongolian rhubarb—Rheum undulatum L. (RU)—and Rumex crispus L. (RC)—a Taiwanese local rhubarb belonging to the family of Polygonaceae—are principal therapeutic materials in integrative medicine due to their rich quantities of bioactive compounds; however, their phytochemical and antioxidant properties, and anti-cancer activity is poorly investigated. Furthermore, the phytochemical characteristics of both species may be affected by their different geographical distribution and climatic variance. The current study aimed to compare RU with RC extracts in different polarity solvents (n-hexane, ethyl acetate, acetone, ethanol, and water) for their phytochemical contents including the total phenolic content (TPC), total anthraquinone content (TAC), total flavonoid content (TFC), antioxidant and free radical scavenging capacities, and anticancer ability on the HepG2 cell. Except for the n-hexane extract, all of the RU extracts had considerably higher TPCs than RC extracts, ranging from 8.39 to 11.16 mg gallic acid equivalent (GAE) per gram of dry weight, and the TPCs of each extract were also significantly correlated with their antioxidant capacities by ABTS, DPPH, and FRAP assays (p < 0.05). Moreover, there was no remarkable association between the antioxidant capacities and either TACs or TFCs in both the RU and RC extracts. Besides, high-performance liquid chromatography (HPLC) analysis revealed that both the RU and RC extracts contained chrysophanol, emodin, and physcion, and those bioactive compounds were relatively higher in the n-hexane solvent extracts. Additionally, we observed different levels of dose-dependent cytotoxic effects in all the extracts by cell viability assay. Notably, the ethanol extract of RU had a compelling cytotoxic effect with the lowest half-maximum inhibition concentration (IC50-171.94 ± 6.56 µg/mL at 48 h) among the RU extracts than the ethanol extract of RC. Interestingly, the ethanol extract of RU but not RC significantly induced apoptosis in the human liver cancer cell line, HepG2, with a distinct pattern in caspase-3 activation, resulting in increased PARP cleavage and DNA damage. In summary, Mongolian Rhubarb, RU, showed more phytochemical contents, as well as a higher antioxidant capacity and apoptotic effect to HepG2 than RC; thus, it can be exploited for the proper source of natural antioxidants and liver cancer treatment in further investigation.

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS OF TOMATOES FERTIGATED WITH DIFFERENT NITROGEN RATES

2017 ◽  
Vol 30 (1) ◽  
pp. 237-243 ◽  
Author(s):  
MARCOS FILGUEIRAS JORGE ◽  
◽  
KAMILA DE OLIVEIRA DO NASCIMENTO ◽  
JOSÉ LUCENA BARBOSA JUNIOR ◽  
LEONARDO DUARTE BATISTA DA SILVA ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fecal Coliforms ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Capacities ◽  
Microbiological Characteristics ◽  
Nitrogen Rates

ABSTRACT The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g-1 and absence of Salmonella in 25 g.

scholarly journals Aroma retention during drying of caja-umbu fruit pulp

2018 ◽  
Author(s):  
Narendra Narain ◽  
Anderson Santos Fontes ◽  
Maria Terezinha Santos Leite-Neta ◽  
Patricia Nogueira Matos ◽  
Hannah Caroline Santos Araújo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Spray Drying ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Different Temperatures

This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed  that the powder dried at  140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.

scholarly journals Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers

2020 ◽  
Vol 9 (5) ◽  
pp. 53 ◽  
Author(s):  
Sandro Cid-Ortega ◽  
José Ángel Guerrero-Beltrán
Keyword(s):  
Phenolic Compounds ◽  
Spray Drying ◽  
Gum Arabic ◽  
Total Phenolic ◽  
Hibiscus Sabdariffa ◽  
Total Phenolic Compounds ◽  
Food Material ◽  
Red Color ◽  
Antioxidant Characteristics ◽  
Monomeric Anthocyanins

Microencapsulation by spray drying is one of the most common methods used to obtain food material powders. In this study, different gums (maltodextrin [MD], gum arabic [GA], and mixtures of MD:GA [60:40] at various concentrations [0–10% w/w]) were used to microencapsulate Hibiscus sabdariffa (Roselle) extracts by spray drying. The yield, physicochemical properties, and antioxidant characteristics (total monomeric anthocyanins [TMAs], total phenolic compounds [TPCs], and antioxidant capacity [AC]) of the microencapsulated Roselle powders (RP) were evaluated. The highest RP yield (73.3 ± 3.3%) was obtained with the 3% MD:GA blend. The red color (a*) average for all powders (39.9 ± 2.0) decreased as the gum concentration increased. The 3% MD:GA RP showed the highest amount of TMAs (539.19 ± 13.27 mg cyaniding-3-glucoside equivalents/100 g) and TPCs (3,801.6 ± 125.9 mg of gallic acid equivalents/100 g of powder). The highest AC was observed with a 5% GA RP (1498.5 ± 44.0 mg of Trolox equivalents/100 g of powder).

Polyphenols in Representative Teucrium Species in the Flora of R. Macedonia: LC/DAD/ESI-MSn Profile and Content

2014 ◽  
Vol 9 (2) ◽  
pp. 1934578X1400900 ◽  
Author(s):  
Ilija Mitreski ◽  
Jasmina Petreska Stanoeva ◽  
Marina Stefova ◽  
Gjoshe Stefkov ◽  
Svetlana Kulevanova
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Flavonoid Glycosides ◽  
Total Phenolic ◽  
Phenylethanoid Glycosides ◽  
Systematic Analysis ◽  
Flavonoid Aglycones ◽  
Phenolic Profiles ◽  
Polyphenolic Profile

In the present work, the polyphenolic profile and content of four Teucrium species ( T. chamaedrys L., T. montanum L., T. polium L., T. scordium L.) from the Macedonian flora were examined. A LC/DAD/ESI-MS n chromatographic method was optimized and 31 phenolic compounds were identified, quantified and classified into four groups: hydroxycinnamic acid derivatives (2), phenylethanoid glycosides (12), flavonoid glycosides (11) and flavonoid aglycones (6). The total phenolic content (mg/g dry herb) ranged from 28.2 ( T. montanum), 30.9 ( T. scordium), 35.1 ( T. polium) to 52.1 ( T. chamaedrys). Phenylethanoid glycosides were the predominant group of polyphenols in the studied samples contributing 60% of the total phenolic content for T. polium and T. scordium and around 90% for T. montanum and T. chamaedrys. The systematic analysis for identification and quantification of all present phenolic compounds contributes to the chemotaxonomy of the investigated Teucrium species and to the valorization based on their phenolic profiles and content.

scholarly journals Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 718 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Spray Drying ◽  
Spherical Shape ◽  
Large Degree ◽  
Wall Material ◽  
Arabic Gum ◽  
Hausner Ratio ◽  
Pineapple Peel ◽  
Drying Technology

A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

scholarly journals Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 631 ◽  
Author(s):  
Margarita Irene Ramírez-Rojo ◽  
Rey David Vargas-Sánchez ◽  
Brisa del Mar Torres-Martínez ◽  
Gastón Ramón Torrescano-Urrutia ◽  
José Manuel Lorenzo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sensory Analysis ◽  
Reducing Power ◽  
Ethanol Extract ◽  
The Other ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Potential Health ◽  
Pork Patties

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

scholarly journals Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 190
Author(s):  
Ziyun Xu ◽  
Maninder Meenu ◽  
Pengyu Chen ◽  
Baojun Xu
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Mean Values ◽  
Antioxidant Capacities ◽  
Free Phenolic Acids

This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.

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