Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aroma chemicals. The non-smoky compounds had been associated with smoke aroma in other studies, but were not found to be smoky when tested individually. Smoked flavor characteristics and intensities were changed significantly when two phenolic compounds were combined. Non-smoky phenolic compounds often contributed the smoked flavor when combined with one smoky phenolic compound or another non-smoky phenolic compound. It is necessary to understand the sensory characteristics of compound combinations as well as individual compounds.

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Compared Phenolic Compound Contents of 22 Commercial Fruit and Vegetable Juices: Relationship to Ex-Vivo Vascular Reactivity and Potential In Vivo Projection

Antioxidants ◽

10.3390/antiox9020092 ◽

2020 ◽

Vol 9 (2) ◽

pp. 92 ◽

Cited By ~ 1

Author(s):

Alexis Matute ◽

Jessica Tabart ◽

Jean-Paul Cheramy-Bien ◽

Bernard Pirotte ◽

Claire Kevers ◽

...

Keyword(s):

Phenolic Compounds ◽

Phenolic Compound ◽

Vascular Reactivity ◽

Ex Vivo ◽

Clinical Investigation ◽

Epigallocatechin Gallate ◽

Fruit Juices ◽

Organ Bath ◽

Total Polyphenol ◽

Total Anthocyanin

The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol content and/or individual phenolic compound contents of 22 commercial vegetable (n = 3) and fruit juices [(citrus (n = 5), berries (n = 10), apple (n = 2), pineapple (n = 2)] might be associated with vascular tone. Red juices (particularly blackcurrant) and lemon juice caused the most marked vasorelaxation, its amplitude being endothelium dependent or not according to the volume ratio of juice to initial OB solution Vjuice/VOBS). At volume ratios 5% and 10%, both the juice and OB total polyphenol for all juices and total anthocyanin contents for berry juices significantly correlated with aorta vasorelaxation intensity. This was not the case for total or individual flavonols (except kaempferol) or for total or individual flavanols (except epigallocatechin gallate). If one relates our measured concentrations of individual phenolic compounds in OB to what is known about their physiological concentrations, and given our evidenced correlations between compound concentrations and vasorelaxation intensity, kaempferol, epigallocatechin gallate and peonidin-3-O-glucoside seem to emerge as the interesting phenolic compounds likely to be responsible for the potent vasorelaxation observed with fruit juices, and more particularly blackcurrant ones. Clinical investigation is required, however, to confirm our observations.

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Stimulation of phenolic compounds production in the in vitro cultivated Polyscias filicifolia Bailey shoots and evaluation of the antioxidant and cytotoxic potential of plant extracts

Acta Societatis Botanicorum Poloniae ◽

10.5586/asbp.3586 ◽

2018 ◽

Vol 87 (2) ◽

Cited By ~ 2

Author(s):

Anita Agnieszka Śliwińska ◽

Katarzyna Sykłowska-Baranek ◽

Anita Kośmider ◽

Sebastian Granica ◽

Karolina Miszczak ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Cytotoxic Activity ◽

Phenolic Compound ◽

Plant Extracts ◽

Detrimental Effect ◽

A549 Cells ◽

Ferulic Acids

In this study, an efficient method to enhance phenolic compound production in the in vitro cultured shoots of Polyscias filicifolia was developed. The phenolic compound content in P. filicifolia has not yet been reported. Shoots were treated with methyl jasmonate (JM) or salicylic acid (SA) at doses of 50, 100, or 200 µM. HPLC-UV-VIS and LC-MS techniques were used for the determination of chlorogenic, caffeic, and ferulic acids. The total phenolics and flavonoids were quantified, and the antioxidant capacity of plant extracts was determined using DPPH and ABTS methods. Finally, the cytotoxic activity of P. filicifolia extracts in normal (HaCaT) and cancer (A549) cells was investigated. Further, the effect of the extracts on cisplatin cytotoxicity was assessed.The elicitors significantly enhanced phenolic production compared to that in untreated shoots and leaves of intact plants. Chlorogenic acid was the most abundant compound with the highest yield of 5.03 ±0.25 mg/g DW after treatment with 50 µM SA. The total flavonoid and phenolic content was significantly and dose-dependently influenced by JM. The highest antioxidant capacity was noted in extracts derived from shoots grown on media supplemented with 50 µM SA and 200 µM JM; these doses were used for further cytotoxic activity investigations. The extracts from JM or SA treatments reduced cancer cell viability and increased their mortality, whereas the extract from JM treatment exhibited protective effect on normal cells. Moreover, the comparison of cytotoxic properties of plant extracts and cisplatin indicated that plant phenolic compounds in combination with anticancer drugs could reduce the detrimental effect of the latter on human cells.

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Phenolic compound, nutritional and antioxidant profile of pollen collected by the genus melipona in North Eastern Brazil

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.07918 ◽

2019 ◽

Vol 22 ◽

Author(s):

Rosane Gomes de Oliveira ◽

Sona Jain ◽

Lisiane dos Santos Freitas ◽

Edilson Divino de Araújo

Keyword(s):

Amino Acids ◽

Phenolic Compounds ◽

Phenolic Compound ◽

Cinnamic Acid ◽

Antioxidant Property ◽

Food Supplement ◽

Nutritional Composition ◽

Northeastern Brazil ◽

Total Phenolic ◽

Eastern Brazil

Abstract The pollen collected by eusocial bees is often reported as being healthy food due to its important nutritional and therapeutic properties. However, studies reporting such properties are rare, especially for pollen collected by the genus Melipona in northeastern Brazil, which is the focus of this research. Pollen from seven species of stingless bees was analysed for its nutritional composition (sugar, lipid, protein and amino acids). The phenolic compound profile was described based on fourteen phenolic compounds (apigenin, kaempferol, luteolin, naringin, rutin, gallic acid, ferulic acid, caffeic acid, p-coumaric acid, chlorogenic acid, abscisic acid, protocatechuic acid, vanillic acid and trans-cinnamic acid). The antioxidant property was analysed by quantifying of total phenolic compounds, total flavonoids and DPPH. Chromatographic methods were used to identify and quantify the phenolic compounds and amino acids. The pollen samples from the bees under study showed good concentrations of proteins and amino acids and good antioxidant potential. The phenolic compounds luteolin, trans-cinnamic acid and apigenin were identified and described in pollen for the first time. Of the amino acids analysed, asparigine, glutamic acid, leucine and proline showed the highest concentrations. The research related to the theme showed that this is one of the first studies to identify and quantify the phenolic compounds and amino acids in stingless bee pollen, reflecting its importance in therapeutic use and as a food supplement.

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Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽

10.21640/ns.v12i24.2134 ◽

2020 ◽

Vol 12 (24) ◽

Author(s):

Rey David Vargas Sánchez ◽

Evelin Martínez Benavidez ◽

Javier Hernández ◽

Gastón Ramón Torrescano Urrutia ◽

Armida Sánchez Escalante

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Phenolic Compounds ◽

Physicochemical Properties ◽

Phenolic Content ◽

Biological Activities ◽

Sensory Characteristics ◽

Total Phenolic ◽

Gram Positive ◽

Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

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Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽

10.3390/foods10112798 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2798

Author(s):

Simone Schefer ◽

Marie Oest ◽

Sascha Rohn

Keyword(s):

Phenolic Compounds ◽

Ferulic Acid ◽

Phenolic Compound ◽

Phenolic Acids ◽

Phenolic Acid ◽

Food Science ◽

Cereal Products ◽

Rye Bread ◽

Ternary Interactions ◽

Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

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Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

Antioxidants ◽

10.3390/antiox10111700 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1700

Author(s):

Ana L. Becerril-Sánchez ◽

Baciliza Quintero-Salazar ◽

Octavio Dublán-García ◽

Héctor B. Escalona-Buendía

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Geographical Origin ◽

Sensory Characteristics ◽

Intrinsic Properties ◽

The Status ◽

Great Relevance ◽

Therapeutic Properties ◽

Physical And Chemical

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey’s biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.

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Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

OENO One ◽

10.20870/oeno-one.2007.41.4.836 ◽

2007 ◽

Vol 41 (4) ◽

pp. 203 ◽

Cited By ~ 1

Author(s):

Asençao Braga ◽

Fernanda Cosme ◽

Jorge Manuel Ricardo-da-Silva ◽

Olga Laureano

Keyword(s):

Phenolic Compounds ◽

Charge Density ◽

Surface Charge ◽

Surface Charge Density ◽

White Wine ◽

Sensory Characteristics ◽

Wine Quality ◽

Physico Chemical ◽

Fining Agents ◽

Monomeric Anthocyanins

Aims: Describe and compare some characteristics, such as molecular weight (MW) distribution and surface charge density of commercial protein fining agents and to enhance the understanding of their effect on wine chemical and sensory characteristics.Methods and results: Protein (casein, potassium caseinate and gelatine) MW distribution was characterised by electrophoresis. These proteins were added to a red and a white wine, in order to evaluate its effect on colour, phenolic compounds and sensory attributes.Conclusion: A band at 30.0 kDa characterised casein and potassium caseinate. Gelatines showed polydispersion on the MW distribution, gelatine GSQ on the higher MW (> 43.0 kDa) and gelatine GL on the lower MW (< 43.0 kDa). Despite the fact that casein and potassium caseinate had similar MW distribution, casein decreased essentially the monomeric ((+) - catechin and (-) - epicatechin) while the potassium caseinate showed a lower influence on these compounds. Also, among the two gelatines used, a different behaviour was observed. The gelatine characterised by a polydispersion below 43.0 kDa depleted more the polymeric tannin fractions than the gelatine characterised by a polydispersion above 43.0 kDa. That gelatine has also decreased colour intensity and coloured anthocyanins of red wine but the hue remains unchanged. Addition of fining agents did not affect greatly the concentration of monomeric anthocyanins. Sensory analysis showed that wines fined with the different proteins presented distinct characteristics.Significance and impact of study: The knowledge of the physico-chemical characteristics, such as MW distribution and surface charge density, is important for wine fining optimisation and consequently for the wine quality.

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Effect of solvent type, extraction temperature, agitation speed and microwave power on phenolic compound extraction and antioxidant activity of apricot kernels (Prunus armeniaca L.)

Current Bioactive Compounds ◽

10.2174/1573407217666210215085507 ◽

2021 ◽

Vol 17 ◽

Author(s):

Mohand Teffane ◽

Hafid Boudries ◽

Mostapha Bachir Bey ◽

Ahcene Kadi ◽

Farid Boukhalfa

Keyword(s):

Phenolic Compounds ◽

Phenolic Compound ◽

Microwave Power ◽

Prunus Armeniaca ◽

Agitation Speed ◽

Extraction Time ◽

Apricot Kernel ◽

Solvent Type ◽

Apricot Kernels ◽

Prunus Armeniaca L

Background: Prunus armeniaca L. is widely cultivated around the world. High consumption of their fruits produces a large quantity of the apricot kernel. The valorization of this by-product in term of polyphenol compounds seems to be important. Objective: The aim of the present study is to investigate the best conditions of phenolic compound extraction from apricot kernels in order to determine the effects of different parameters namely : time, stirring speed, solvent type, temperature, and microwave power on polyphenol yield. Methods: In this study, the effect of many parameters, such as the type of solvent (ethanol, methanol, acetone and water), the acetone concentration (40-70%, v/v), the extraction time, power of the microwave (100-900 W) and stirring speed on the extraction of total phenolic content (TPC) from apricot kernels was studied, using the approach of single factor experiments. Results: The importance of agitation speed was determined for polyphenol compound extraction from apricot kernels besides time, temperature and microwaves power, whereas the linear agitation in the water bath had no significant effect on the extraction of phenolic compounds. The best extraction conditions were 60% acetone, 300 W of microwave power for 5 min of extraction time, which gave a high TPC of 249.44 ±15.83 mg GAE/g DW. All the extraction conditions showed a significant effect (p <0.05) on the TPC. The antioxidant capacity (DPPH-RSA) of the extract was positively correlated with TPC in all tested methods. Conclusion: It can be concluded that the importance of agitation speed was determined for the extraction of phenolic compounds from apricot kernels by maceration. However, the linear agitation in the water bath had no significant effect on the extraction. Apricot kernel seems to be a good source of polyphenols compared to other previous studies present in literature.

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Hypoglycemic effects of phenolic compound-rich aqueous extract from water dropwort (Oenanthe javanica DC.) on streptozotocin-induced diabetic mice

New Journal of Chemistry ◽

10.1039/c9nj05533a ◽

2020 ◽

Vol 44 (14) ◽

pp. 5190-5200

Author(s):

Shudong He ◽

Mingming Tang ◽

Zuoyong Zhang ◽

Haiyan Liu ◽

Mingfeng Luo ◽

...

Keyword(s):

Phenolic Compounds ◽

Phenolic Compound ◽

Aqueous Extract ◽

Akt Pathway ◽

Diabetic Mice ◽

Glut4 Translocation ◽

Hypoglycemic Action ◽

Oenanthe Javanica ◽

Water Dropwort

Phenolic compounds in water dropwort aqueous extract were identified, and the IRS-2/PI3K-AKT pathway and GLUT4 translocation were regulated for hypoglycemic action.

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Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Antioxidants ◽

10.3390/antiox9040343 ◽

2020 ◽

Vol 9 (4) ◽

pp. 343 ◽

Cited By ~ 6

Author(s):

Valentina Melini ◽

Francesca Melini ◽

Rita Acquistucci

Keyword(s):

Phenolic Compounds ◽

Phenolic Compound ◽

Raw Materials ◽

Disease Onset ◽

Grain Legume ◽

Gluten Free ◽

Processing Technologies ◽

Durum Wheat Semolina ◽

Composite Flours ◽

By Products

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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