scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

scholarly journals Physiologically Active Compounds in Four Species of Phellinus

2017 ◽  
Vol 12 (3) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Katarzyna Sułkowska-Ziaja ◽  
Anna Maślanka ◽  
Agnieszka Szewczyk ◽  
Bożena Muszyńska
Keyword(s):  
Phenolic Acids ◽  
High Performance ◽  
Total Content ◽  
Dry Weight ◽  
Hplc Method ◽  
Indole Compounds ◽  
Methanolic Extracts ◽  
Free Phenolic Acids ◽  
Layer Chromatography ◽  
Physiologically Active Compounds

The content of two groups of compounds with biological activity (non-hallucinogenic indole compounds and free phenolic acids) were analyzed in extracts of fruiting bodies of four species of Phellinus: P. igniarius, P. pini, P. pomaceus and P. robustus. The presence of indole compounds in methanolic extracts was analyzed by high-performance liquid chromatography and thin-layer chromatography coupled with densitometric detection. Three metabolites (serotonin, tryptamine, and L-tryptophan) were identified. The contents of individual indole compounds ranged from 1.70 (tryptamine in P. robustus) to 8.32 mg x 100 g1 dry weight (L-tryptophan in P. robustus). Four free phenolic acids were detected in methanolic extracts by the HPLC method. The total content ranged from 9.9 mg x 100 g1 DW (P. igniarius) to 32.5 mg x 100 g1 DW (P. robustus).

scholarly journals Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

2019 ◽  
Vol 17 (1) ◽  
pp. 166-176 ◽  
Author(s):  
Tomasz Oniszczuk ◽  
Gabriela Widelska ◽  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Extrusion Process ◽  
Polyphenolic Compounds ◽  
Production Parameters ◽  
Aronia Melanocarpa ◽  
Beneficial Impact ◽  
Free Phenolic Acids ◽  
Different Content

AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

scholarly journals The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 404
Author(s):  
Klaudia Kopczyńska ◽  
Renata Kazimierczak ◽  
Dominika Średnicka-Tober ◽  
Marcin Barański ◽  
Zdzisław Wyszyński ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Good Method ◽  
Global Scale ◽  
Scientific Publications ◽  
Organic Cultivation ◽  
Growing Conditions ◽  
The Impact

Courgette is considered as a low-calorie vegetable with health-promoting properties. However, scientific publications focused on the profile and content of bioactive compounds in courgette, as well as the potential fruit quality modulating factors, are rare. Due to the high adaptability of courgette to weather and agronomic conditions, it is produced on a global scale. The aim of this study was to analyse the impact of organic versus conventional agronomic practices on the concentration of selected antioxidants in courgette fruits. Fruits of two courgette varieties (Astra Polka and Nimba) produced in an organic and conventional system were tested by high performance liquid chromatography (HPLC) to determine the content of polyphenols (flavonoids and phenolic acids), carotenoids, chlorophylls, and vitamin C. Organic courgette fruits were characterised by their significantly higher content of phenolic acids and flavonoids when compared to the conventionally grown fruit. The organic cultivation might be a good method to increase concentration of bioactive compounds with antioxidant properties in courgette fruits. Nevertheless, the identified trends should be further confirmed, with attention paid to other courgette varieties, as well as to the potential interactions between the plant genotype, agronomic system and the location-specific growing conditions.

scholarly journals Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2623 ◽  
Author(s):  
Oniszczuk ◽  
Widelska ◽  
Wójtowicz ◽  
Oniszczuk ◽  
Wojtunik-Kulesza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Field Bean ◽  
Gluten Free ◽  
Total Polyphenols ◽  
Free Phenolic Acids ◽  
Chestnut Flour

Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.

scholarly journals Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 916 ◽  
Author(s):  
Anna Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Arkadiusz Matwijczuk ◽  
Ahlem Dib ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Total Content ◽  
Prickly Pear ◽  
Field Bean ◽  
Bioactive Substances ◽  
Functional Additive ◽  
Bean Flour ◽  
Health Promoting ◽  
Free Phenolic Acids

Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the functional additive. Moreover, the content of individual acids generally increased as the Opuntia fruit was added. The antioxidant activity was also positively correlated with the addition of fruit, with the content of free phenolic acids and the sum of polyphenols. Our research has shown that our innovative pasta with the addition of prickly fruit can become a source of the free phenolic acids indispensable for human health.

scholarly journals Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Kamila Kasprzak ◽  
Tomasz Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Monika Waksmundzka-Hajnos ◽  
Marta Olech ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
High Performance ◽  
Negative Impact ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Well Being ◽  
Positive Influence ◽  
High Temperature Short Time ◽  
Corn Snacks

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleraceaL. var.sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic,trans-caffeic,cis-caffeic,trans-p-coumaric,cis-p-coumaric,trans-ferulic,cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic,trans-sinapic, andcis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition ofB. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

scholarly journals The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1245
Author(s):  
Tomasz Oniszczuk ◽  
Kamila Kasprzak-Drozd ◽  
Marta Olech ◽  
Agnieszka Wójtowicz ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Food Product ◽  
Expansion Method ◽  
New Type ◽  
Free Phenolic Acids ◽  
Positive Correlations ◽  
The Impact

A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.

scholarly journals The Evaluation of Phenolic Acids and Flavonoids Content and Antiprotozoal Activity of Eryngium Species Biomass Produced by Biotechnological Methods

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 363
Author(s):  
Małgorzata Kikowska ◽  
Justyna Chanaj-Kaczmarek ◽  
Monika Derda ◽  
Anna Budzianowska ◽  
Barbara Thiem ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Content ◽  
Raw Material ◽  
Root Extract ◽  
Antiprotozoal Activity ◽  
Intact Plants ◽  
Biological Studies ◽  
Amoebicidal Activity

Three species from the Eryngium L. genus—E. campestre, E. maritimum, and E. planum, plants with a rich chemical composition, were selected for phytochemical and biological studies. The applied biotechnological methods allowed to obtain the biomass of these rare or protected species in the form of multiplied shoots (stationary system) and roots cultured in a liquid medium (agitated system). In the extracts from the raw material obtained under in vitro conditions, the content of selected phenolic acids and flavonoids (HPLC-DAD method) as well as the total of polyphenols (Folin–Ciocalteu assay) were quantified. The highest amount of all phenolic compounds was found in extracts from E. planum roots (950.90 ± 33.52 mg/100 g d.w.), and the lowest from E. campestre roots (285.00 ± 10.07 mg/100 g d.w.). The quantitatively dominant compound proved to be rosmarinic acid. The highest amounts were confirmed for E. planum root extract (694.58 mg/100 g d.w.), followed by E. planum (388.95 mg/100 g d.w.) and E. campestre (325.85 mg/100 g d.w.) shoot extracts. The total content of polyphenols was always increased in the biomass from in vitro cultures in comparison to the analogous organs of intact plants of each species. The obtained extracts were assessed for antiprotozoal activity against Acanthamoeba sp. The strength of biological activity of the extracts correlated with the content of phenolic compounds. To our knowledge, this is the first report on the amoebicidal activity of E. campestre, E. maritimum, and E. planum extracts from biomass produced by biotechnological methods.

scholarly journals Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 356 ◽  
Author(s):  
Sachadyn-Król ◽  
Materska ◽  
Chilczuk
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Total Content ◽  
Ozone Treatment ◽  
Prolonged Storage ◽  
Detection Analysis ◽  
Array Detection ◽  
The Impact ◽  
Lipophilic Fraction

The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. The aim of the present study was to assess the impact of ozone treatment on the composition of lipophilic compound fraction and its antioxidant activity (AA). Pepper fruits of cv. Cyklon were ozonated for 1 and 3 h immediately after harvesting. Then, the fruits were stored for 30 days under refrigeration conditions. The total content of phenolic compounds and the AA of the lipophilic fraction isolated from the pericarp and placenta of the fruits were investigated after 10, 20, and 30 days of storage. Additionally, quantitative high-performance liquid chromatography diode array detection analysis of individual phenolic compounds was performed. The results revealed that the content and activity of secondary metabolites varied during storage, with the highest values recorded on the 20th day after harvest, both in control and ozonated fruits, regardless of the ozone dosage used. Treatment of the fruits with ozone for 3 h, but not for 1 h, exhibited a positive effect on the phenolic composition and AA during the prolonged storage of pepper fruits. Three hours of ozonation seems to be the appropriate time to increase the persistence of pepper fruits during storage.

scholarly journals Content of Phenolic Compounds and Antioxidant Properties in Seeds of Sweet and Bitter Cultivars of Lupine (Lupinus angustifolius)

2018 ◽  
Vol 13 (10) ◽  
pp. 1934578X1801301 ◽  
Author(s):  
Angelika Król ◽  
Ryszard Amarowicz ◽  
Stanisław Weidner
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Total Content ◽  
Hplc Method ◽  
Lupinus Angustifolius ◽  
Cation Radicals ◽  
Narrow Leaf

The main purpose was to demonstrate differences in the total content of phenolic compounds, phenolic acids and to analysis differences in the antioxidant properties of extracts obtained from seeds of several narrow-leaf lupine cultivars ( Lupinus angustifolius L.). The biological material consisted of seeds of four cultivars of narrow-leaf lupine characterized by different concentrations of alkaloids. The total content of phenolics was determined with the colorimetric method using the Folin-Ciocalteau reagent. Other determinations included the ability of seed extracts to scavenge DPPH• radicals and ABTS•+ cation radicals. The reducing power of the extracts was also determined. Chromatographic and qualitative separation of the phenolic compounds present in seeds was performed with the RP-HPLC method. Out of the four cultivars, the bitter narrow-leaf lupine produced seeds with the highest total content of phenolic compounds, which was also correlated with its antiradical characteristics. In the analyzed seeds were also found to contain three phenolic acids: ferulic, sinapinic and p-coumaric one.

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