Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols

Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentation) and alkylresorcinols (from cereals) in a large sample of beers (n = 45). The prenylated flavonoids analyzed were xanthohumol, isoxanthohumol, 6- and 8-prenylnaringenin. The total prenylated flavonoids present in beer ranged from 0.0 to 9.5 mg/L. The simple phenolic alcohols analyzed were tyrosol and hydroxytyrosol, ranging from 0.2 to 44.4 and 0.0 to 0.1 mg/L, respectively. Our study describes, for the first time, the presence of low amounts of alkylresorcinols in beer, in concentrations ranging from 0.02 to 11.0 µg/L. The results in non-alcoholic beer and the differences observed in the phenolic composition among different beer types and styles highlight the importance of the starting materials and the brewing process (especially fermentation) on the final phenolic composition of beer. In conclusion, beer represents a source of phenolic compounds in the diet that could act synergistically, triggering beneficial health effects in the context of its moderate consumption.

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Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen

Biomolecules ◽

10.3390/biom9120783 ◽

2019 ◽

Vol 9 (12) ◽

pp. 783 ◽

Cited By ~ 2

Author(s):

Mirjana Mosić ◽

Jelena Trifković ◽

Irena Vovk ◽

Uroš Gašić ◽

Živoslav Tešić ◽

...

Keyword(s):

Phenolic Compounds ◽

High Performance ◽

Ion Trap ◽

Therapeutic Potential ◽

Flavonoid Glycosides ◽

Phenolic Composition ◽

Bee Pollen ◽

Orbitrap Mass Spectrometry ◽

Health Promoting ◽

First Time

Information on compositional, nutritional and functional properties of bee-pollen, as a health-promoting food, is essential for defining its quality. Concerning the nutritional importance of phenolic compounds, the aim of this study was to determine the phenolic profile and antioxidant activity of twenty-four bee-pollen samples collected from different regions of Serbia. High-performance thin-layer chromatographic (HPTLC) fingerprinting was used for profiling of bee-pollen samples according to the botanical type. HPTLC hyphenated with image analysis and a pattern recognition technique confirmed the grouping of samples caused by the specific phenolic composition of pollens of different botanical origin. Flavonoid glycosides in bee-pollen samples were identified by applying ultra-high-performance liquid chromatography (UHPLC) coupled with linear ion trap-Orbitrap mass spectrometry (LTQ Orbitrap MS). Eight out of twenty-seven flavonol glycosides were identified in bee-pollen samples for the first time. All analyzed bee-pollen samples showed a high number of phenolic compounds which may have therapeutic potential.

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A First Approach to the Chemical Composition and Antioxidant Potential of Guinea-Bissau Propolis

Natural Product Communications ◽

10.1177/1934578x19844138 ◽

2019 ◽

Vol 14 (5) ◽

pp. 1934578X1984413 ◽

Cited By ~ 1

Author(s):

Soraia I. Falcão ◽

Mélissa Lopes ◽

Miguel Vilas-Boas

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Physicochemical Properties ◽

Natural Product ◽

Broad Spectrum ◽

Biological Activities ◽

Chemical Diversity ◽

Antioxidant Potential ◽

Phenolic Composition ◽

First Time

Propolis is a natural product derived from plant resins collected by honeybees and used in the beehive as a construction and defensive material. The broad spectrum of biological activities is dependent on the chemical diversity of its composition which is determined by the floral sources at the site of collection. For the first time, the chemical composition of Guinean propolis as well as its physicochemical properties, phenolic composition, and antioxidant activity was assessed. Eight compounds were identified through LC/DAD/ESI-MS n , mostly isoflavonoids, resembling Nigerian and Brazilian red propolis from the genus Dalbergia.

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The Quest for Phenolic Compounds from Macroalgae: A Review of Extraction and Identification Methodologies

Biomolecules ◽

10.3390/biom9120847 ◽

2019 ◽

Vol 9 (12) ◽

pp. 847 ◽

Cited By ~ 5

Author(s):

Sónia A. O. Santos ◽

Rafael Félix ◽

Adriana C. S. Pais ◽

Sílvia M. Rocha ◽

Armando J. D. Silvestre

Keyword(s):

Phenolic Compounds ◽

Biological Activities ◽

Mass Spectrometry Data ◽

Brown Macroalgae ◽

Isolation And Characterization ◽

Analytical Strategies ◽

Critical Revision ◽

Identification Techniques ◽

First Time

The current interest of the scientific community for the exploitation of high-value compounds from macroalgae is related to the increasing knowledge of their biological activities and health benefits. Macroalgae phenolic compounds, particularly phlorotannins, have gained particular attention due to their specific bioactivities, including antioxidant, antiproliferative, or antidiabetic. Notwithstanding, the characterization of macroalgae phenolic compounds is a multi-step task, with high challenges associated with their isolation and characterization, due to the highly complex and polysaccharide-rich matrix of macroalgae. Therefore, this fraction is far from being fully explored. In fact, a critical revision of the extraction and characterization methodologies already used in the analysis of phenolic compounds from macroalgae is lacking in the literature, and it is of uttermost importance to compile validated methodologies and discourage misleading practices. The aim of this review is to discuss the state-of-the-art of phenolic compounds already identified in green, red, and brown macroalgae, reviewing their structural classification, as well as critically discussing extraction methodologies, chromatographic separation techniques, and the analytical strategies for their characterization, including information about structural identification techniques and key spectroscopic profiles. For the first time, mass spectrometry data of phlorotannins, a chemical family quite exclusive of macroalgae, is compiled and discussed.

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Cannabis Phenolics and their Bioactivities

Current Medicinal Chemistry ◽

10.2174/0929867324666170810164636 ◽

2018 ◽

Vol 25 (10) ◽

pp. 1160-1185 ◽

Cited By ~ 29

Author(s):

Federica Pollastro ◽

Alberto Minassi ◽

Luigia Grazia Fresu

Keyword(s):

Biological Activity ◽

Phenolic Compounds ◽

Cannabis Sativa ◽

Biological Activities ◽

Bibliographic Databases ◽

Systematic Research ◽

Prenylated Flavonoids ◽

Beneficial Effects ◽

Almost All

Background: Although Cannabis sativa L. is one of the most versatile plant species with multipurpose use both as medical, alimentary source and as psychoactive abuse, its biomedical relevance focused the attention on major cannabinoids. Phytochemical characterization of cannabis highlights the presence of various non-cannabinoids constituents including flavonoids, spiroindans, dihyrostilbenes, dihydrophenanthrenes, lignanamides, steroids and alkaloids. This review aims to identify polyphenols present in this plant, their biosynthesis, their bioactivities and their synthesis, when this occurred. Methods: We undertook a systematic research focused on bibliographic databases including all noncannabinoids phenolics in various C. sativa strains from their isolation, structural elucidation, their biological activity to their synthesis. Result: Nevertheless, attention has so far been focused only on cannabinoids (more than one hundred isolated), cannabis is a complex plant able to produce more than 480 chemical entities that represent almost all of the different biogenetic classes. Regarding phenolic compounds, the plant biosynthesises a plethora of unique non-cannabinoids second metabolites, such as prenylated flavonoids, stilbenoids derivatives and lignanammides. Conclusion: Cannabis is a plant with high pharmacological and nutrition values, its potentialities and applications are not only circumscribed to cannabinoids biological activities, but also defined by noncannabinoid compounds. The combination of other cannabinoids together with noncannabinoid components could enhance the beneficial effects of THC and could reduce undesirable side effects.

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Phenolic Composition of Dipteryx alata Vogel Pulp + Peel and Its Antioxidant and Cytotoxic Properties

Journal of the Brazilian Chemical Society ◽

10.21577/0103-5053.20210112 ◽

2021 ◽

Author(s):

Érica Barizão ◽

Joana Boeing ◽

Eliza Rotta ◽

Hélito Volpato ◽

Celso Nakamura ◽

...

Keyword(s):

Phenolic Compounds ◽

Cell Lines ◽

Cancer Cell ◽

Biological Effects ◽

Cancer Cell Lines ◽

Total Phenolic ◽

Phenolic Composition ◽

First Time ◽

Peel Extract ◽

Dipteryx Alata

Dipteryx alata Vogel is a native fruit from Brazil, which has been poorly investigated concerning its phenolic composition and the biological effects of its pulp + peel. Thus, in this study we evaluated the antioxidant activity and total phenolic content of the D. alata pulp + peel extracts obtained with different solvents, as well as determined the phenolic compounds by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) analysis. In addition, cytotoxic effects of D. alata pulp + peel extract on non-tumor and cancer cell lines were investigated for the first time. The results showed that phenolic compounds can be efficiently extracted from pulp + peel of D. alata by organic solvent-water mixtures as an extraction system. The developed UHPLC-MS/MS method allowed the quantification of eighteen phenolic compounds in D. alata pulp + peel extract for the first time, which luteolin and trans-cinnamic acid were predominant. In addition, D. alata pulp + peel extract exhibited better cytotoxity against SiHa and C33A cervical cancer cell lines, while weak cytotoxicity was noticed against non-tumor HaCaT and L929 cell lines, pointing out its safety and providing preliminary evidence of its anticancer potential. Our findings indicate that D. alata pulp + peel can be explored as a natural source of phenolic compounds with promising antioxidant and cytotoxic properties.

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Phenolic Compounds from Edible Algae: Bioactivity and Health Benefits

Current Medicinal Chemistry ◽

10.2174/0929867324666170523120101 ◽

2019 ◽

Vol 25 (37) ◽

pp. 4808-4826 ◽

Cited By ~ 16

Author(s):

Lidia Montero ◽

Andrea del Pilar Sánchez-Camargo ◽

Elena Ibáñez ◽

Bienvenida Gilbert-López

Keyword(s):

Phenolic Compounds ◽

Health Effects ◽

Biological Activities ◽

Present Review ◽

Asian Countries ◽

Food Ingredient ◽

Edible Algae ◽

The World ◽

Fiber Proteins ◽

Food Commodity

Algae have been consumed for many years in Asian countries; at present, its consumption around the world either as food ingredient or directly as food commodity has increased considerably mainly due to the Asian influence and its cuisine, but also because of the growing interest in the beneficial health effects of algae. Although several biological activities have been attributed to different algae compounds such as pigments, lipids, polysaccharides, fiber, proteins or vitamins, in the present review we will highlight the different phenolic compounds present on seaweeds and their important role in the functional and health effects, paying special attention to the antioxidant, anti-proliferative, anti-obesity and antidiabetic activities.

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Phenolic Compound Composition and Biological Activities of Fractionated Soybean Pod Extract

Applied Sciences ◽

10.3390/app112110233 ◽

2021 ◽

Vol 11 (21) ◽

pp. 10233

Author(s):

Marzena Pabich ◽

Beata Marciniak ◽

Renata Kontek

Keyword(s):

Phenolic Compounds ◽

Cytotoxic Activity ◽

Phenolic Compound ◽

Biological Activities ◽

Ethanolic Extract ◽

Total Content ◽

Food Additive ◽

Anti Cancer ◽

First Time

The objective of this study was to determine the potential of dry extracts from soybean pods as a source of bioactive compounds. The phenolic compound composition of the extract (E) and fraction (F1-F3) as well as their respective lipophilicity were analyzed by UPLC-ESI-QTOF-MS. The biological activity as measured by antioxidant and cytotoxic activity was also evaluated. The in vitro anticancer potential of the ethanolic extract and fraction of soybean pods was measured through MTT assay using human colorectal carcinoma (HTC-116) and prostate cancer (PC-3) cell lines. The F2 fraction, with medium lipophilicity, produced the most pronounced cytotoxic effect in PC-3 cells. Analysis of Pearson’s correlation demonstrated a high relationship between the content of phenolic compounds, the antioxidant activity of the extract and fractions, and cytotoxic activity towards PC-3 cells. UPLC-ESI-QTOF-MS analysis of soybean pod extract resulted in putative identification of 50 polyphenols belonging to three different chemical families (phenolic acids, flavonoids, and other polyphenols), the first time such an analysis has been performed. Among the fractions with variable lipophilicity, fraction F2 was the most abundant in phenolic compounds. This was confirmed in the quantitative analysis, as a result of which the highest total content of phenolic compounds was found in the extract (E) and fraction F2. Soybean pods might be useful material for obtaining preparations with anti-radical and anti-cancer properties. They can also be an active food additive or a component in dietary supplements.

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Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity

Foods ◽

10.3390/foods10051144 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1144

Author(s):

Irene Gouvinhas ◽

Cristiana Breda ◽

Ana Isabel Barros

Keyword(s):

Antioxidant Capacity ◽

Gallic Acid ◽

Syringic Acid ◽

Total Phenolic ◽

Phenolic Composition ◽

Phenolic Analysis ◽

Brewing Process ◽

First Time ◽

Low Alcohol

Beer has been highly appreciated due to its phenolic composition and antioxidant capacity conjugated with its low alcohol content. Although some studies exist regarding the phenolic composition and antioxidant capacities of beers, there are no studies related to the determination of these parameters in the most commonly consumed commercial beers in Portugal. The phenolic composition and antioxidant capacity of 23 Portuguese commercial beers of different styles and types were studied for the first time. The total phenolic content, ortho-diphenols, and flavonoids ranged between 0.15 ± 0.01 and 0.82 ± 0.07 g Gallic Acid (GA) L−1; 0.07 ± 0.02 and 1.80 ± 0.09 g GA L−1, and 0.02 ± 0.00 and 0.15 ± 0.02 g Catechin (CAT) L−1, respectively. An accurate quantitative phenolic analysis was also performed, and the compound identified with a higher amount was gallic acid, followed by syringic acid. Concerning flavonoids, gallo-catechin was the most abundant compound identified (from 21.44 ± 2.87 and 144.00 ± 10.93 μg mL−1). A significant correlation between ortho-diphenols and the antiradical capacity (ABTS and DPPH) was found, the latter being negatively correlated. Flavonoids content was also positively correlated with total phenols and antiradical capacity determined by the ABTS assay. These results evidence that phenolic composition is affected by several factors inherent to beers, namely ingredients, fermentation type, and brewing process.

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Influence of Extraction Solvent on the Phenolic Profile and Bioactivity of Two Achillea Species

Molecules ◽

10.3390/molecules26061601 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1601

Author(s):

Dominika Kaczorová ◽

Erna Karalija ◽

Sabina Dahija ◽

Renata Bešta-Gajević ◽

Adisa Parić ◽

...

Keyword(s):

Phenolic Compounds ◽

High Performance ◽

Antioxidant Activities ◽

Biological Activities ◽

Antimicrobial Activities ◽

Biologically Active ◽

Phenolic Composition ◽

Extraction Solvent ◽

Ethanolic Extracts ◽

Liquid Chromatography Tandem Mass

The phenolic composition, as well as the antioxidant and antimicrobial activities of two poorly investigated Achillea species, Achillea lingulata Waldst. and the endemic Achillea abrotanoides Vis., were studied. To obtain a more detailed phytochemical profile, four solvents with different polarities were used for the preparation of the plant extracts whose phenolic composition was analyzed using UHPLC-MS/MS (ultra-high performance liquid chromatography-tandem mass spectrometry). The results indicate that both of the investigated Achillea species are very rich in both phenolic acids and flavonoids, but that their profiles differ significantly. Chloroform extracts from both species had the highest yields and were the most chemically versatile. The majority of the examined extracts showed antimicrobial activity, while ethanolic extracts from both species were potent against all tested microorganisms. Furthermore, the antioxidant activity of the extracts was evaluated. It was found that the ethanolic extracts possessed the strongest antioxidant activities, although these extracts did not contain the highest amounts of detected phenolic compounds. In addition, several representatives of phenolic compounds were also assayed for these biological activities. Results suggest that ethanol is a sufficient solvent for the isolation of biologically active compounds from both Achillea species. Moreover, it was shown that the flavonoids naringenin and morin are mainly responsible for these antimicrobial activities, while caffeic, salicylic, chlorogenic, p-coumaric, p-hydroxybenzoic, and rosmarinic acid are responsible for the antioxidant activities of the Achillea extracts.

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Innovative Extraction Techniques for the Optimum Extraction of Phenolic Compounds from Peanut Meal and Evaluation of Their Biological Activities

Advances in Nutrition & Food Science ◽

10.33140/anfs.04.02.2 ◽

2019 ◽

Vol 4 (2) ◽

Keyword(s):

Phenolic Compounds ◽

Carcinoma Cell ◽

Biological Activities ◽

Peanut Meal ◽

Ultrasound Assisted Extraction ◽

Carcinoma Cell Lines ◽

Assisted Extraction ◽

Phenolic Extract ◽

Ultrasound Assisted ◽

Water Ratio

There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. This work aimed at extracting phenolic compounds from peanut meal. The methods of extraction were mainly: conventional solvent extraction (traditional methods) and ultrasound assisted extraction (recent methods) and comparing their results. Peanut meal (PM) was prepared by defatting with n-hexane, and then extracted by the two previous methods. First, the conventional solvents used were 80% methanol, ethanol, acetone, isopropanol, and distilled water. Then studied Different parameters such as meal: water ratio, also the effect of temperature and the pH on the extraction process. Second, ultrasonic assisted extractions (USAE), the parameters investigated were temperature, time and speed of sonication. Finally, all the extracts were analyzed by HPLC for their phenolic contents. Results indicated that the highest extracted PC achieved by solvents was in distilled water where 1:100, Meal: Water ratio which extracted 40 mg PC / g PM at 30& 35°C. Highest extracted PC was achieved by alkaline medium at pH 12 more than acidic and neutral medium. While (USAE) at speed 8 ultrasonication and temperature 30ᵒC, extracted 49.2mg PC /g PM. Sothe ultrasound assisted extraction exhibited great influence on the extraction of phenolic compounds from peanut meal. The ultrasonic peanut extract was examined for its antioxidant, antimicrobial and anticarcinogenic activities. The antioxidant activity of PM phenolic extract prepared by ultrasonic technique, was measured by, β-carotene, and DPPH methods, and reducing antioxidant power. Results revealed values: 84.57, 57.72 and 5960 respectively. The PM extract showed different levels of antimicrobial activity against the pathogenic bacteria used. As for the anticarcinogenic effect PM phenolic extract most effective on inhibiting colon carcinoma and lung carcinoma cell lines with IC50 = 20.7 and 20.8 µ/ml., respectively. This was followed by intestinal carcinoma and liver carcinoma cell lines with IC50= 39.6 and 40.2µ/ml.

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