A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

Background:: Algerian propolis has gained interest in the last recent years. Many researches concerning both its biological effects and chemical composition were performed. Objective:: The present study was designed to investigate the chemical composition in particular phenolic compounds and the antioxidant activity of five Algerian propolis collected from different geographical parts of Algerian north namely: Constantine (CN), Boumerdes (BN), Mila (MN), Tebessa (TN) and Guelma (GN). Method:: Propolis extracts were obtained using solvents of varying polarity: petroleum ether, chloroform, ethyl acetate and finally methanol. Phenolic compounds were determined by liquid chromatography-tandem mass spectrometry (LCMS/ MS). In addition, total flavonoid and phenolic contents were also determined. Antioxidant activity was investigated using five complementary tests namely: DPPH., ABTS.+ assays for radical-scavenging activity, β-carotene-linoleic acid assay for lipid peroxidation activity, CUPRAC and FRAP assays for reduction capacity. Results:: The main phenolic compounds detected in the present study were: caffeic, p-coumaric, cinnamic and chlorogenic acids as well as naringenin and kampferol. Among the tested extracts, ethyl acetate and methanol extracts exhibited the highest phenolic and flavonoid contents and the strongest antioxidant activity. Propolis of Constantine was the most active one. Conclusion:: Our results suggest a potential use of Algerian propolis as a natural source of bioactive compounds with antioxidant activity.

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Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts

Food Chemistry ◽

10.1016/j.foodchem.2020.127157 ◽

2020 ◽

Vol 329 ◽

pp. 127157

Author(s):

Methavee Peanparkdee ◽

Juthatip Patrawart ◽

Satoshi Iwamoto

Keyword(s):

Phenolic Compounds ◽

Rice Bran ◽

Physicochemical Stability ◽

In Vitro Bioaccessibility

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The study of phenolic compounds and antioxidant activity of raw materials of Heliopsis helianthoides (l.) sweet

Current Issues in Pharmacy and Medical Sciences ◽

10.2478/cipms-2021-0006 ◽

2021 ◽

Vol 34 (1) ◽

pp. 28-33

Author(s):

Mariia Pavlenko-Badnaoui ◽

Viktoriia Protska ◽

Nadiia Burda ◽

Iryna Zhuravel ◽

Viktoriia Kuznetsova

Keyword(s):

Antioxidant Activity ◽

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Chemical Composition ◽

Phenolic Compounds ◽

High Performance ◽

Raw Materials ◽

Hydroxycinnamic Acid ◽

Bioactive Substances

Abstract Using high performance liquid chromatography (HPLC), we studied the chemical composition and antioxidant activity of bioactive substances in the roots, leaves, flowers and seeds of Heliopsis helianthoides. The results of our study showed the presence of 5 phenolic compounds in its roots, 4 phenolic compounds in its leaves, 10 phenolic compounds in its flowers and 8 phenolic compounds in its seeds. The highest content of identified compounds was found in the leaves of this plant – 3192.20±79.78 mg/kg. The dominating hydroxycinnamic acid was chlorogenic acid. This had its highest concentration (1537.21±38.43 mg/kg) in the Heliopsis helianthoides leaves. Among flavonoids, luteolin prevailed in the roots, apigenin-7-glucoside prevailed in the seeds and rutin prevailed in the leaves and flowers. Maximum rutin content (1426.64±35.67 mg/kg) was found in the Heliopsis helianthoides leaves. Antioxidant activity study in vitro uncovered the substantial antioxidant potential of bioactive substances (BASs) in all tested samples of the raw materials, being within the limits of 2.81-8.13 mg/g. Most active in this respect were Heliopsis helianthoides leaves. The obtained data indicate the feasibility of the development of new antioxidant active drugs on the basis of raw materials of Heliopsis helianthoides.

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Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

Journal of Functional Foods ◽

10.1016/j.jff.2015.01.020 ◽

2015 ◽

Vol 14 ◽

pp. 33-43 ◽

Cited By ~ 96

Author(s):

María Janeth Rodríguez-Roque ◽

Begoña de Ancos ◽

Concepción Sánchez-Moreno ◽

M. Pilar Cano ◽

Pedro Elez-Martínez ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Vitamin C ◽

Fruit Juice ◽

Food Matrix ◽

In Vitro Bioaccessibility

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Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

Antioxidants ◽

10.3390/antiox10111825 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1825

Author(s):

Łukasz Sęczyk ◽

Urszula Gawlik-Dziki ◽

Michał Świeca

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Matrix Effects ◽

Nutrient Digestibility ◽

Starch Digestibility ◽

Food Matrix ◽

Matrix Interactions ◽

White Bean ◽

In Vitro Bioaccessibility

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the in vitro bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest in vitro bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products.

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Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

Food Chemistry ◽

10.1016/j.foodchem.2021.129063 ◽

2021 ◽

Vol 348 ◽

pp. 129063

Author(s):

Susana Ferreyra ◽

Carolina Torres-Palazzolo ◽

Rubén Bottini ◽

Alejandra Camargo ◽

Ariel Fontana

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

In Vitro Bioaccessibility ◽

By Products

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Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽

10.3390/antiox10071081 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1081

Author(s):

Matilda Rădulescu ◽

Călin Jianu ◽

Alexandra Teodora Lukinich-Gruia ◽

Marius Mioc ◽

Alexandra Mioc ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

In Silico ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Inhibitory Effect ◽

Melissa Officinalis ◽

Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

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