scholarly journals Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Materials ◽  
2021 ◽  
Vol 14 (20) ◽  
pp. 6127
Author(s):  
Beata Biernacka ◽  
Dariusz Dziki ◽  
Joanna Kozłowska ◽  
Iwona Kowalska ◽  
Agata Soluch
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Antioxidant Properties ◽  
Biologically Active ◽  
Total Phenolic ◽  
Similar Degree ◽  
Allium Porrum ◽  
Drying Temperature ◽  
Freeze Dried

This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods—convection drying, vacuum drying, and freeze-drying (FD)—at a temperature of 60 °C. A sample freeze-dried at a temperature of 20 °C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 °C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.

scholarly journals Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (Chamerion angustifolium (L.) Holub)

2020 ◽  
Vol 10 (15) ◽  
pp. 5254
Author(s):  
Marius Lasinskas ◽  
Elvyra Jariene ◽  
Nijole Vaitkeviciene ◽  
Jurgita Kulaitiene ◽  
Katarzyna Najman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Solid Phase ◽  
Antioxidant Properties ◽  
Hierarchical Cluster ◽  
Organic Production ◽  
Biologically Active ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Chamerion Angustifolium

The demand for organic production is increasing worldwide. The willowherb, grown in an organic way, contributes greatly to the idea of a healthier society and clean land. Willowherb is widespread in the world and has high polyphenols, carotenoids, and antioxidant properties. The purpose of this work was to investigate the influence of solid-phase fermentation (SPF) under different conditions on the variation of polyphenols and carotenoids in the organic leaves of willowherb. The leaves were fermented for different periods of time: 24, 48, and 72 h; and in aerobic and anaerobic conditions. The evaluation of polyphenols and carotenoids was completed using high-performance liquid chromatography (HPLC), and antioxidant activity was measured with spectrophotometric method. Hierarchical cluster analysis was used to describe differences in biologically active compounds between willowherb samples. The experiment showed that the highest quantities of total phenolic acids and flavonoids were determined after 24 h under aerobic SPF, but the amountof total carotenoids was higher after 72 h anaerobic SPF, compared to control. Not-fermented willowherb leaves had a lower antioxidant activity. compared to fermented leaves. In conclusion, SPF can be used to change polyphenol and carotenoid quantities in organic leaves of willowherb.

scholarly journals Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

Materials ◽  
2021 ◽  
Vol 14 (18) ◽  
pp. 5443
Author(s):  
Dariusz Dziki ◽  
Wojciech Tarasiuk ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Diffraction Method ◽  
Total Phenolic ◽  
Oat Husk

Oat husk (OH; hull) is a by-product generated from oat processing and is rich in insoluble fibre and phenolic compounds. The aim of this work was to study the particle size distribution, antioxidant activity, and phenolic profile of micronized OH. For this purpose, the hull was first sterilized using superheated steam and was then ground using an impact classifier mill. The particle size distribution (PSD) of the ground husk was determined using the laser diffraction method and the parameters characterizing the PSD of the ground husk, and its antioxidant activity were calculated. In addition, UPLC-MS/MS analysis of phenolic acids was also performed. Micronization of the sterilized husk effectively decreased the size of the particles, and with the increasing speed of the rotor and classifier, the median size of the particles (d50) decreased from 63.8 to 16.7 µm. The following phenolic acids were identified in OH: ferulic, caffeic, p-hydroxybenzoic, vanillic, syringic, and synapic acid. Ferulic acid constituted about 95% of total phenolic acids. The antioxidant activity of the obtained extracts increased as the particle size of the micronized husk decreased. The highest half maximal inhibitory concentration (EC50 index) was found for chelating power, and the lowest was found in the case of radical scavenging activity against DPPH.

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

F1000Research ◽  
2018 ◽  
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 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.

scholarly journals Carotenoids, Polyphenols, and Ascorbic Acid in Organic Rosehips (Rosa spp.) Cultivated in Lithuania

2020 ◽  
Vol 10 (15) ◽  
pp. 5337
Author(s):  
Brigita Medveckienė ◽  
Jurgita Kulaitienė ◽  
Elvyra Jarienė ◽  
Nijolė Vaitkevičienė ◽  
Ewelina Hallman
Keyword(s):  
Ascorbic Acid ◽  
Field Experiment ◽  
Phenolic Acids ◽  
Active Substance ◽  
Phenolic Acid ◽  
Polyphenolic Compounds ◽  
Biologically Active ◽  
Total Phenolic ◽  
Organic Farm ◽  
Β Carotene

Carotenoids, polyphenols, and ascorbic acid are valuable and important biologically active compounds that contribute to the health benefits of different foods, and rosehips are known for their high biologically active substance contents. The aim of this research is to identify and compare the contents of carotenoids, polyphenols, and ascorbic acid in the flesh and seeds of different rosehip species grown organically. A field experiment was conducted during the period 2017–2018 on an organic farm in Lithuania. Rose fruits were collected at full ripening in September. The quantitative and qualitative determinations of polyphenols and carotenoids in rosehips flesh and seeds were conducted by HPLC methods. The following polyphenolic compounds were identified: five different flavonoids (rutin, kaempferol-3-O-glucoside, luteolin, quercetin, and quercetin-3-O-glucoside) and five phenolic acids (gallic, chlorogenic, caffeic, p-coumaric, and ferulic) from different rose fruit fleshes and seeds species. In addition, six carotenoids (β-carotene, α-carotene, lutein, zeaxanthin, cis-lycopene, and trans-lycopene) in rosehip flesh and five different carotenoids in rosehip seeds (α-carotene, lutein, zeaxanthin, cis-lycopene, and trans-lycopene) were identified. Overall, the results of this study demonstrate that the highest content of total phenolic acid is in rosehip seeds, while higher concentrations of carotenoids, flavonoids, and ascorbic acid are present in rosehip flesh.

scholarly journals Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Urszula Złotek ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Michał Świeca ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hydroxyl Radicals ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Chenopodium Quinoa ◽  
Reducing Power ◽  
Oh Radicals ◽  
Drying Temperature

The aim of this study was to evaluate the influence of drying temperature on the phenolic acids profile and antioxidant activity of sprouts and leaves red and white Chenopodium quinoa (RQ and WQ, respectively). Four-day sprouts and leaves dried at 30, 45, and 60°C were tested. All sprouts contained significant amounts of phenolic compounds; however, higher content was determined in the RQ sprouts. Phenolic compounds from WQ sprouts seem to be thermostable in the studied temperature range, whereas total phenolics content in RQ sprouts decreased significantly after drying in the 60°C. Content of vanillic and p-coumaric acids did not differ significantly between sprouts dried at the same conditions; however, their level decreased in the high temperature. Irrespective of the drying temperature, higher activity against ABTS free radicals and reducing power was observed in the case of RQ sprouts extracts. Sprouts dried at 30°C had a higher ability to scavenge hydroxyl radicals. RQ sprouts were characterized by about two times higher antioxidant activity regardless of the method used. No significant differences between total phenolics (TPC) and flavonoids content in RQ and LQ leaves were found. In the both cases, decrease of TPC was observed after drying in the highest temperature. The leaves do not differ too much in terms of the phenolic acids profile, whereas the differentiating factor is thermal processing. Leaves of both quinoa contained thermostable compounds able to scavenge hydroxyl radicals. Reducing power and ability to scavenge OH radicals were correlated with all components of quinoa sprouts which suggest synergism between them and does not indicate the key role of a particular compound in creating antioxidant capacity. Germination and subsequent oven-drying at 30°C of quinoa seeds significantly increased the antioxidant properties compared with raw seeds. Also, in the case of leaves, the best results were obtained after drying at 30°C.

Quantitative analysis of polyphenols and antioxidant activity in four Daphne L. species

2012 ◽  
Vol 7 (6) ◽  
pp. 1092-1100 ◽  
Author(s):  
Renata Grubešić ◽  
Dario Kremer ◽  
Marijana Končić ◽  
Jadranka Rodríguez ◽  
Marko Randić
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Total Polyphenols ◽  
The Family

AbstractThe content of biologically active phenolic compounds (total polyphenols, tannins, flavonoids, and phenolic acids) were determined using spectrophotometry in four wild Croatian species of Daphne L. in the family Thymelaeaceae (Daphne alpina, D. cneorum, D. laureola, and D. mezereum). The concentration of total flavonoids (TF) was highest in the leaves of these Daphne species (0.12–0.51% dry herb weight, DW) whereas the content of other phenolic compounds analyzed were highest in the roots, including total polyphenols (TP; 2.71–19.03% DW), tannins (T; 1.14–7.39% DW), and total phenolic acids (TPA; 0.12–0.87% DW). D. alpina contained the highest amount of polyphenols, with the exception of flavonoids, where maximum concentrations were found in D. laureola. We also examined the antioxidant activity of leaf, stem, and root extracts. All extracts analyzed demonstrated high free radical scavenging activity with the highest concentration in the leaf extracts of D. alpina. Leaf extracts of D. cneorum showed the highest antioxidant activity in a β-carotene bleaching assay.

scholarly journals Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars

2018 ◽  
Vol 101 (2) ◽  
pp. 520-528 ◽  
Author(s):  
Yi-Lin Zhu ◽  
Hai-Sheng Zhang ◽  
Xin-Shuai Zhao ◽  
Huan-Huan Xue ◽  
Jing Xue ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Human Health ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Total Phenols ◽  
Composition Distribution ◽  
Black Soybean ◽  
Soybean Cultivars

Abstract Natural phenols are an important functional compound widely distributed in plants with benefits that promote human health. The content of total phenols, flavonoids, and anthocyanins and their composition distribution in 18 soybean cultivars was investigated. There are four phenolic acid distribution forms in these soybean cultivars, namely free, esterified, glycosided, and insoluble-bound. Total phenols, flavonoids, and anthocyanins from 6 black soybean cultivars were found in higher numbers than those from 12 other yellow soybean cultivars. Free and esterified phenolic acids were the main phenolic acid form in all 18 soybean samples. Chlorogenic acid and caffeic acid were the dominant phenolic acids in eight detected phenolic acids, and daidzin and genistin were the abundant isoflavones in five detected isoflavones. Furthermore, the antioxidant activities of total phenols from the 6 black soybean cultivars were greater than those from the 12 yellow soybean cultivars, and there was a significant positive correlation between antioxidant activity and total phenolic content. Black soybeans could be a potential resource for developing natural antioxidants that may play a crucial role in human health protection.

scholarly journals ASSESSMENT OF PHENOLIC ACID QUANTITATION METHODOLOGIES FOR SWEETPOTATOES

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 881c-881
Author(s):  
M.S. Padda ◽  
D. H. Picha
Keyword(s):  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Acid Extraction ◽  
Tissue Preparation ◽  
Fresh Weight ◽  
Fresh Tissue ◽  
Freeze Dried

Phenolic acids are one of several classes of naturally occurring antioxidant compounds found in sweetpotato. Simplified but reliable methodologies were developed to quantitate total and individual phenolic acids in sweetpotato roots. Total phenolic acid content was measured using both Folin-Denis and Folin-Ciocalteu reagents. The Folin-Ciocalteu reagent gave an overestimation of total phenolic acids due to the absorbance of interfering compounds (i.e., reducing sugars and ascorbic acid). The average total phenolic acid content in `Beauregard' sweetpotatoes was 60.9 mg/100 g fresh weight. Individual phenolic acids were separated with two reversed-phase C18 columns of different dimensions and particle size. The columns tested were a 7 × 53 mm, 3 μm, Alltima Rocket (Alltech Assoc.) and a 3.9 × 150mm, 4 μm, Nova-Pak (Waters Corp.). Different mobile phases were also evaluated. The Alltima C18 column using a mobile phase of 1% (v/v) formic acid aqueous solution: acetonitrile: 2-propanol, pH 2.5 (70:22:8) provided the best separation of individual phenolic acids. Total analysis time was less than 5 minutes. Chlorogenic acid was the major phenolic acid found in sweetpotato root tissue (15.8 mg/100 g fresh weight). In a comparison of different tissue preparation states (fresh, frozen, freeze-dried), fresh tissue gave the highest concentration of total and individual phenolic acids. Among the 3 extraction solvents tested (80% methanol, 80% ethanol, and 80% acetone), 80% methanol and 80% ethanol gave higher, but similar, phenolic acid extraction efficiency.

scholarly journals THE COMPARATIVE STUDY OF ANTIOXIDANT PROPERTIES OF SOME SAMBUCUS L. SPECIES

2019 ◽  
pp. 127-137 ◽  
Author(s):  
Любовь (Lyubov') Николаевна (Nikolaevna) Скрыпник (Skrypnik) ◽  
Алина (Alina) Андреевна (Andreevna) Курашова (Kurashova)
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Total Content ◽  
Water Soluble ◽  
Biologically Active ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Sambucus Ebulus ◽  
Amperometric Method

The antioxidant properties of fruits, flowers, leaves, bark (or stem) of elderberry (Sambucus nigra L.), red elderberry (Sambucus racemosa L.) and dwarf elder (Sambucus ebulus L.) were investigated. The total content of anthocyanins and total phenolic compounds content by using of Folin-Ciocalteu assay were determined spectrophotometrically. The total content of water-soluble antioxidants was investigated by amperometric method. The antioxidant activity (AOA) of plant extracts was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical, ABTS (2,2’azinobis(3)ethylbenzthiazoline-6- sulfonic acid) radical and FRAP (ferric reducing antioxidant power) assays. It was established that the fruits of plants of the genus Sambucus L. were characterized by the maximum level of all studied antioxidants. High content of anthocyanins and phenolic compounds was determined in the leaves of elderberry and dwarf elder. The flowers of these elderberry species were distinguished by a high total content of water-soluble antioxidants. The highest antioxidant activity was observed in fruits extracts in comparison with other parts of the plant. Higher antioxidant activity was identified in the extract of the fruits of elderberry and dwarf elder than of the red elderberry fruits. The most optimal method for evaluating the antioxidant activity of elder extracts was the FRAP assay, which showed the highest correlation between AOA and individual antioxidant components, compared to DPPH and ABTS assays. Comparative analysis of antioxidant content and antioxidant activity of various plant parts of three elderberry species showed that the most promising sources of biologically active substances with antioxidant properties are fruits and flowers of elderberry and dwarf elder.

scholarly journals Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace

2021 ◽  
Vol 11 (15) ◽  
pp. 6807
Author(s):  
Urszula Szymanowska ◽  
Monika Karaś ◽  
Justyna Bochnak-Niedźwiecka
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
In Vitro Digestion ◽  
Biologically Active ◽  
Total Phenolic ◽  
Waste Products ◽  
Bioavailable Fraction ◽  
Freeze Dried ◽  
Anti Inflammatory

In this study, the effect of the addition of freeze-dried raspberry pomace on the content of phenolic compounds and the antioxidant and anti-inflammatory activity of wafers was investigated. Particular attention was paid to the biological activity of the potentially bioavailable fraction of polyphenols extracted via gastro-intestinal digestion. In the basic recipe for the waffle dough, flour was replaced with freeze-dried raspberry pomace in the amount of 10%, 20%, 30%, 50%, and 75%. The content of total phenolic compounds, phenolic acids, flavonoids, and anthocyanins in ethanol and buffer extracts and after in vitro digestion increased with the increase in the addition of pomace. A similar relationship was noted for antioxidant properties: ability to neutralize ABTS—2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and DPPH—1,1-diphenyl-2-picrylhydrazyl radicals, iron II chelating ability, and reduction power. The extracts obtained after the simulated digestion showed the highest activities, which confirms that the polyphenols are a potentially bioavailable fraction. Extracts from the fortified wafers effectively inhibited the activity of enzymes involved in the generation of free radicals and induction of inflammation, i.e., xanthine oxidase (XO), lipoxygenase (LOX), and cyclooxygenase 2 (COX-2). The lowest IC50 values were determined for extracts after in vitro digestion. The sensory evaluation of the prepared wafers showed that the wafers fortified with 20% pomace achieved optimal scores. Enrichment of confectionery products with waste products from the fruit and vegetable industry can be a good way to increase the proportion of biologically active polyphenols in the diet and brings benefits to the environment.

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