scholarly journals Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1623 ◽  
Author(s):  
Daniela Amidžić Klarić ◽  
Ilija Klarić ◽  
Ana Mornar ◽  
Natalija Velić ◽  
Darko Velić
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
High Performance ◽  
Coumaric Acid ◽  
Total Polyphenol ◽  
Spectrophotometric Methods ◽  
Significant Relationships ◽  
Significant Difference ◽  
Monomeric Anthocyanins

Blackberry wine is a natural source of bioactive phenolic compounds that have profound antioxidant potential. The objectives of the present research were to assess the phenolic compounds and antioxidant activity of blackberry wines (BW), and to use the chemometric analysis to differentiate among the two groups of samples, i.e., conventional and organic. Fifteen BW samples were analyzed for their total polyphenol index, total polyphenols, total flavonoids, total tannins, total monomeric anthocyanins and antioxidant activity by the appropriate spectrophotometric methods. The concentrations of individual phenolic acids (gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid and cinnamic acid) and trans-resveratrol were determined by high-performance liquid chromatography. A comparison between the two groups of investigated BW samples revealed a statistically significant difference in the concentration of caffeic acid and p-coumaric acid, both being higher in the organic BW samples. Furthermore, the results showed a series of statistically highly significant relationships between the analyzed constituents (caffeic acid and p-coumaric acid). The antioxidant activity of the investigated wines was proportional to the concentrations of bioactive phytochemicals.

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

Molecules ◽  
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.

scholarly journals Effect of in vitro gastrointestinal digestion on phenolic compounds and the antioxidant activity of Aloe vera

2020 ◽  
Vol 7 (3) ◽  
pp. 11-25
Author(s):  
Imen Laib ◽  
Farida Kehal ◽  
Nour Elyakine Haddad ◽  
Taous Boudjemia ◽  
Malika Barkat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aloe Vera ◽  
Total Phenol Content ◽  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Spectrophotometric Methods

AbstractThe aim of this work is to study the effect of digestion on the total polyphenol content, flavonoids and the antioxidant activity of Aloe vera. Total polyphenol contents and flavonoid spectrophotometric methods: The evaluation of the antioxidant activity was carried out by three methods, DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by ATR-FTIR. The total phenol content found in the Aloe vera extract studied was 1.3638 mg EAG/100 g, while the content of flavonoids found in the Aloe vera extract studied was 0.690 mg EQ/100 g. The values of total polyphenols and flavonoids decreased under the effect of gastrointestinal digestion. The spectra obtained during the ATR-FTIR analysis show that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to O–H bonds, C=C bond, C–H, CO, CH3 and CH2 confirm the presence of these bioactive compounds. For both the DPPH and CUPRAC methods, Aloe vera extract reveals a strong antioxidant activity, which gradually decreases during the oral and gastric phase and then increases after the intestinal digestion. For the ABTS method, the antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.

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

Molecules ◽  
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.

scholarly journals Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1120
Author(s):  
María del Carmen Razola-Diaz ◽  
Eduardo Jesús Guerra-Hernández ◽  
Celia Rodríguez-Pérez ◽  
Ana María Gómez-Caravaca ◽  
Belén García-Villanova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Phenolic Content ◽  
Orange Peel ◽  
Polar Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Quantitative Analyses ◽  
Ultrasound Assisted

Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.

Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

2013 ◽  
Vol 30 (3) ◽  
pp. 263-269 ◽  
Author(s):  
Renata Kazimierczak ◽  
Ewelina Hallmann ◽  
Anna Rusaczonek ◽  
Ewa Rembiałkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
High Performance ◽  
Production Systems ◽  
Organic Production ◽  
Appreciable Effect ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Tea Infusions ◽  
Exposed Surface Area

AbstractAmong infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

scholarly journals Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

2018 ◽  
Vol 75 (2) ◽  
pp. 180
Author(s):  
Sanda ANDREI ◽  
Andrea BUNEA ◽  
Constantin BELE ◽  
Cristina TUDOR ◽  
Adela PINTEA
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Chlorophyll Concentration ◽  
Average Concentration ◽  
Total Carotenoid ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Carotenoid Concentration ◽  
Β Carotene ◽  
Aromatic Herbs

The chlorophylls, carotenoids, total polyphenols contents and antioxidant activity in fresh and stored Parsley, celery and dill leaves were comparatively determined by spectrophotometric and high performance liquid chromatography (HPLC) methods. Results indicated that freezing does not induce significant changes in chlorophyll concentration. Drying induces significant decreases, varying according to the analyzed plant; parsley (60%), followed by dill (56.4%) and celery (45.3%). The carotenoids identified in all plants were lutein, b-carotene and cis-β-carotene. Fresh parsley leaves showed the highest total carotenoid concentration (21.64 mg/100g FW), followed by celery (15.41 mg/100g FW) and dill (14.95 mg/100g FW). Total polyphenols had an average concentration of 2.15 mg/g FW in parsley; 2.7 mg/g FW in dill and almost the double, 4.13 mg/g FW in celery. Drying of leaves induced a decrease with approximately 50% of the total polyphenol concentration, while freezing, did not significantly affect it. The highest antioxidant activity was observed in the dill, followed by parsley and celery. In both types of methods (freezing and drying in the oven), decreases in antioxidant activity were observed.

scholarly journals Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate

2017 ◽  
Vol 39 (1) ◽  
pp. 43 ◽  
Author(s):  
Mayara Neves Santos Guedes ◽  
Rafael Pio ◽  
Luana Aparecida Castilho Maro ◽  
Fabíola Fonseca Lage ◽  
Celeste Maria Patto de Abreu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Phenolic Contents

Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested. 

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