scholarly journals Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1320 ◽  
Author(s):  
Lucrezia Sergio ◽  
Francesca Boari ◽  
Maria Pieralice ◽  
Vito Linsalata ◽  
Vito Cantore ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Beneficial Effects ◽  
Sonchus Oleraceus ◽  
Microwave Cooking ◽  
Edible Species ◽  
Total Antioxidant ◽  
Quantitative Changes

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.

scholarly journals Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

Genetika ◽  
2013 ◽  
Vol 45 (1) ◽  
pp. 87-100 ◽  
Author(s):  
Sladjana Zilic ◽  
Vesna Hadzi-Taskovic-Sukalovic ◽  
Dejan Dodig ◽  
Vuk Maksimovic ◽  
Vesna Kandic
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Wheat Genotypes ◽  
Total Antioxidant ◽  
Bound Phenolics

The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.

scholarly journals l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 359-365
Author(s):  
Ivo Soural ◽  
Petr Šnurkovič ◽  
Monika Bieniasz
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
The Other ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Total Antioxidant

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P < 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value.

scholarly journals A Comparison of Antioxidant Properties of Two Apple Cultivars

2019 ◽  
Vol 68 (3-4) ◽  
pp. 60-64 ◽  
Author(s):  
Emir Šahinović ◽  
Senad Murtić
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Fresh Weight ◽  
Total Antioxidant ◽  
Apple Cultivars ◽  
Apple Fruits

Summary The apple (Malus domestica Borkh.) possesses a number of health-promoting properties. The main beneficial effects of apple fruits on human health are associated with the antioxidant properties of components synthesising in apple fruits during their growth and development. Phenolic compounds and flavonoids are such components that contribute significantly to the antioxidant capacity of fruits, thus enhancing their health properties. The purpose of this study is to compare the antioxidant properties (namely antioxidant capacity, ascorbic acid, total phenolic and flavonoid contents) of the ‘Idared’ and ‘Braeburn’ apple cultivars, grown under optimal growing conditions in the Goražde area. Ascorbic acid contents were estimated using the 2.6-dichlorophenolindophenol titration method, whereas total phenolics were determined using the Folin-Ciocalteu method. Furthermore, total flavonoids were determined using the aluminium chloride colorimetric assay, whereas the ferric reducing/antioxidant power assay was used to determine the total antioxidant capacity of the apple fruits examined. The average values of the ascorbic acid, the total phenolic and flavonoids contents, and the total antioxidant capacity of the ‘Idared’ apples under consideration were 8.09 mg 100 g−1, 34.56 mg gallic acid equivalents 100 g−1, 12.62 mg catechin equivalents 100 g−1 and 323.28 μmol Fe2+ 100 g−1of fresh weight, respectively. The average values of the total phenolic and flavonoids contents, as well as the antioxidant capacity of the ‘Braeburn’ apples examined were as follows: 8.89 mg 100 g−1, 33.4 mg gallic acid equivalents 100 g−1, 13.56 mg catechin equivalents 100 g−1 and 367.01 μmol Fe2+ 100 g−1 of fresh weight, respectively. The analyses performed indicate that the differences recorded in the parameter values between the apple cultivars ‘Idared’ and ‘Braeburn’ were statistically non-significant. A correlation data analysis confirmed that phenolic compounds are the carriers of the antioxidant activity of apples.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 234 ◽  
Author(s):  
Yili Hong ◽  
Zening Wang ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Prunus Persica ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Stone Fruit ◽  
Total Phenolic ◽  
Stone Fruits ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

scholarly journals Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 105
Author(s):  
Clarice Silva e Souza ◽  
Pamella Cristine Anunciação ◽  
Ceres Mattos Della Lucia ◽  
Rosana Gonçalves Rodrigues das Dôres ◽  
Regina Célia Rodrigues de Miranda Milagres ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Inductively Coupled Plasma ◽  
Soluble Solids ◽  
Emission Spectrometry ◽  
Total Phenolic ◽  
High Concentration ◽  
Fruit Peel ◽  
Total Dietary Fiber

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

scholarly journals Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1023
Author(s):  
Alice Cattivelli ◽  
Angela Conte ◽  
Serena Martini ◽  
Davide Tagliazucchi
Keyword(s):  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Total Phenolic Compounds ◽  
Main Compound ◽  
Quercetin Derivatives ◽  
Mass Spectrometry Identification ◽  
The Impact

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

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