scholarly journals Effects of Short-Term Exposure to Low Temperatures on Proline, Pigments, and Phytochemicals Level in Kale (Brassica oleracea var. acephala)

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 341
Author(s):  
Valentina Ljubej ◽  
Erna Karalija ◽  
Branka Salopek-Sondi ◽  
Dunja Šamec
Keyword(s):  
Brassica Oleracea ◽  
Phenolic Acids ◽  
Low Temperatures ◽  
Freezing Temperature ◽  
Total Phenolic ◽  
Total Polyphenol ◽  
Good Tolerance ◽  
Short Term Exposure ◽  
Health Related ◽  
Metabolite Synthesis

Kale (Brassica oleracea var acephala) is known as a vegetable with good tolerance of environmental stress and numerous beneficial properties for human health, which are attributed to different phytochemicals. In the present study, investigation of how low temperatures affect proline, pigments and specialized metabolites content was performed using 8-weeks old kale plants subjected to chilling (at 8 °C, for 24 h) followed by short freezing (at −8 °C, for 1 h after previous acclimation at 8 °C, for 23 h). Plants growing at 21 °C served as a control. In both groups of plants (exposed to low temperatures and exposed to short freezing) a significant increase in proline content (14% and 49%, respectively) was recorded. Low temperatures (8 °C) induced an increase of pigments (total chlorophylls 7%) and phytochemicals (phenolic acids 3%; flavonoids 5%; carotenoids 15%; glucosinolates 21%) content, while exposure to freezing showed a different trend dependent upon observed parameter. After freezing, the content of chlorophylls, carotenoids, and total phenolic acids retained similar levels as in control plants and amounted to 14.65 ± 0.36 mg dw g−1, 2.58 ± 0.05 mg dw g−1 and 13.75 ± 0.07 mg dw CEA g−1, respectively. At the freezing temperature, total polyphenol content increased 13% and total flavonoids and glucosinolates content decreased 21% and 54%, respectively. Our results suggest that acclimatization (23 h at 8 °C) of kale plants can be beneficial for the accumulation of pigments and phytochemicals, while freezing temperatures affect differently specialized metabolite synthesis. The study suggests that growing temperature during kale cultivation must be considered as an important parameter for producers that are orientated towards production of crops with an increasing content of health-related compounds.

One-step Separation and Purification of Four Phenolic Acids from Stenoloma chusanum (L.) Ching by Medium-pressure Liquid Chromatography and High-speed Counter-current Chromatography

2019 ◽  
Vol 9 (2) ◽  
pp. 138-143
Author(s):  
Tianyun Li ◽  
Xiling Dai ◽  
Yichen Li ◽  
Guozheng Huang ◽  
Jianguo Cao
Keyword(s):  
Natural Products ◽  
Liquid Chromatography ◽  
Phenolic Acids ◽  
High Speed ◽  
High Efficiency ◽  
Total Phenolic ◽  
Medium Pressure ◽  
Medium Pressure Liquid Chromatography ◽  
One Step ◽  
Counter Current

Background:Stenoloma chusanum (L.) Ching is a Chinese traditional medicinal fern with high total flavonoid and total phenolic content. Traditionally, phenolic compounds were separated by using column chromatography, which is relatively inefficient. </P><P> Objective: This study aims to use an efficient method to separate natural products from S. chusanum by Medium-Pressure Liquid Chromatography (MPLC) and High-Speed Counter-Current Chromatography (HSCCC).Methods:In the present research, firstly, a sample (2.5 g) from the dichloromethane extract of S. chusanum was separated by MPLC. Next, fraction P5 was purified by HSCCC with a two-phase solvent system composed of hexane-ethyl acetate-methanol-water (HEMWat) at a volume ratio of 2:4:1:4 (v/v/v/v). </P><P> Result: Four phenolic acids were obtained and their structures were identified by means of NMR and ESI-mass analysis. They were identified as: 1) protocatechuic acid (34 mg, purity 90.1%), 2) syringic acid (66 mg, purity 99.0%), 3) p-hydroxybenzoic acid (5 mg, purity 91.2%) and 4) vanillic acid (6 mg, purity 99.3%).Conclusion:The combination of MPLC and HSCCC is a high-efficiency separation method for natural products. This is the first report with regard to the separation of four phenolic acids in one step by MPLC and HSCCC from S. chusanum (L.) Ching.

scholarly journals Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 466
Author(s):  
María Guerra-Valle ◽  
Siegried Lillo-Perez ◽  
Guillermo Petzold ◽  
Patricio Orellana-Palma
Keyword(s):  
Process Parameters ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Flavonoid Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Quality Properties ◽  
Total Anthocyanin Content ◽  
Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

scholarly journals Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 807
Author(s):  
Dorota Gumul ◽  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Marek Kruczek
Keyword(s):  
Raw Materials ◽  
Apple Pomace ◽  
Total Phenolic ◽  
Gluten Free ◽  
Bioactive Substances ◽  
Free Products ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
High Oxidative Stress ◽  
Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

scholarly journals Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 165
Author(s):  
Elisabetta Bravi ◽  
Giovanni De Francesco ◽  
Valeria Sileoni ◽  
Giuseppe Perretti ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Liquid Waste ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

scholarly journals Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1593
Author(s):  
Iván Gómez-López ◽  
Gloria Lobo-Rodrigo ◽  
María P. Portillo ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Fruit Peel ◽  
Full Characterization ◽  
In Vitro Gastrointestinal Digestion ◽  
Quercetin Glycoside

The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii fruits and products profile showed 60 betalain and phenolic compounds that were identified and quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including isomers and derivatives), 12 flavonoids (including glycosides), 3 ellagic acids (including glycosides and derivative), and 20 betanins (including degradation compounds). In vitro gastrointestinal digestion was performed by INFOGEST® protocol. Fruit pulp showed the greater content of total betalains (444.77 mg/100 g f.w.), and jam only showed very low amounts of two betanin degradation compounds, Cyclo-dopa-5-O-β-glucoside (and its isomer) (0.63 mg/100 f.w.), and two Phyllocactin derivatives (1.04 mg/100 g f.w.). Meanwhile, fruit peel was the richer tissue in total phenolic acids (273.42 mg/100 g f.w.), mainly in piscidic acid content and total flavonoids (7.39 mg/100 g f.w.), isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) being the most abundant of these compounds. The stability of betalains and phenolic compounds during in vitro gastrointestinal digestion is reported in the present study. In Opuntia stricta var. Dillenii pulp (the edible fraction of the fresh fruit), the betanin bioaccessibility was only 22.9%, and the flavonoid bioaccessibility ranged from 53.7% to 30.6%, depending on the compound. In non-edible samples, such as peel sample (PE), the betanin bioaccessibility was 42.5% and the greater bioaccessibility in flavonoids was observed for quercetin glycoside (QG1) 53.7%, the fruit peel being the most interesting material to obtain antioxidant extracts, attending to its composition on antioxidant compounds and their bioaccessibilities.

scholarly journals Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Jinli Zhang ◽  
Yan Ding ◽  
Haizhou Dong ◽  
Hanxue Hou ◽  
Xiansheng Zhang
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

scholarly journals Impact of Foliar Application of Amino Acids on Total Phenols, Phenolic Acids Content of Different Mints Varieties under the Field Condition

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 599
Author(s):  
Živilė Tarasevičienė ◽  
Aloyzas Velička ◽  
Aurelija Paulauskienė
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Foliar Application ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Individual Response ◽  
Total Phenols ◽  
Wide Range

Phenolic compounds have a number of benefits to human health and can be used as preventive compounds for the development of some chronic diseases. Mentha plants are not only a good source of essential oils, but also contain significant levels of wide range of phenolic compounds. The aim of this research was to investigate the possibility to increase phenols content in Mentha plants under the foliar application with L-phenylalanine, L-tryptophan, L-tyrosine at two concentrations (100 mg L−1 and 200 mg L−1) and to create preconditions for using this plant for even more diverse purposes. Quantitative and qualitative analyses of phenols in mints were performed by HPLC method. Foliar application of amino acids increased the total phenol content from 1.22 to 3.51 times depending on the treatment and mint variety. The most pronounced foliar application to total phenols content was tryptophane especially in Mentha piperita “Swiss”. Mentha piperita “Swiss” was affected most by foliar application and the amount of total phenolic acids depending on the treatment ranged from 159.25 to 664.03 mg 100 g−1 (DW), respectively, non-sprayed and sprayed with tryptophane 100 mg L−1. Our results suggest that the biophenol content varies according to such factors as foliar application and variety, and every single mint variety has individual response to different applications of amino acids.

scholarly journals Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4399
Author(s):  
Norhasnida Zawawi ◽  
Pei Juin Chong ◽  
Nurul Nadhirah Mohd Tom ◽  
Nurkhairina Solehah Saiful Anuar ◽  
Salma Malihah Mohammad ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Extrinsic Factors ◽  
Biochemical Compounds ◽  
Phenolic And Flavonoid

Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity.

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.

Ultrasound-Assisted Extraction of Polyphenols from Pomelo (Citrus Grandis Limonia Osbeck L.) Peel

2021 ◽  
Vol 31 (4) ◽  
pp. 32-37
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Pomelo Peel ◽  
Assisted Extraction

The pomelo peel occupies 50% of the fruit mass in pomelo juice processing. It contains large amounts of phenolic compounds, which may provide benefits to human health. These components should be isolated. In this study, the effects of ethanol concentrations, material-to-solvent ratios (g/mL), temperatures and sonication time on total phenolic content (TPC), naringin content and antioxidant capacity (using DPPH assay) of extract solution was evaluated. The results showed that all experimental factors significantly influenced the extraction of total polyphenol content, naringin content, and antioxidant capacity of the extract. The extraction condition was ethanol 80%, material-to-solvent ratio of 1:25 (w/v) at 60oC, and sonication time of 7.5 min, gave the extract had total phenolic content of 9.05 ± 0.08 mg GAE/g DM, naringin content of 4.65 ± 0.08 mg NE/ g DM, and antioxidant capacity of 4.76 ± 0.03 mg AAE/g DM. The ultrasound treatment was a useful method for improving the extraction of phenolic acid compounds from pomelo peel.

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