scholarly journals Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5274
Author(s):  
Ewa Olechno ◽  
Anna Puścion-Jakubik ◽  
Renata Markiewicz-Żukowska ◽  
Katarzyna Socha
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Hot Water ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Water Type ◽  
Preparation Methods ◽  
The Impact ◽  
Coffee Machine

Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.

scholarly journals Heat impact on total phenolic content and antioxidant activity of Malaysian Tualang and Kelulut honey

2021 ◽  
Vol 8 (2) ◽  
pp. 108-113
Author(s):  
Syaliza Omar ◽  
Noor Marinah Sahri ◽  
Hafizah Abd. Aziz ◽  
Maimunah Sanny
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Tualang Honey

The effect of temperature at 50°C, 70°C and 100°C for up to 120 min on the content of phenolic compounds and antioxidant activity of Tualang honey and Kelulut honey was studied. Unheated honey samples for both varieties were used as control. The total phenolic content and antioxidant activity were examined using Folin-Ciocalteau and DPPH assays, respectively. Both honeys vary widely in the total phenolic content as well as antioxidant activity upon heating and time of heating. The total phenolic content in both honeys showed fluctuations at all temperatures throughout 120 min. In comparison to controls for both honeys, heating at 100°C for 10 min demonstrated a drop in total phenolic content in Tualang honey (13%) and Kelulut honey (29%), but the antioxidant activity increased 29% and 57% in Tualang and Kelulut honey, respectively. The study generates information on the characteristics of components in both honeys which react differently to heat and time of heating, therefore this will help the honey manufacturers or public to optimize the processing protocols and later to preserve the quality of honey.

scholarly journals Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Aline Soares Cascaes Teles ◽  
Davy William Hidalgo Chávez ◽  
Flávia dos Santos Gomes ◽  
Lourdes Maria Corrêa Cabral ◽  
Renata Valeriano Tonon
Keyword(s):  
Experimental Data ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Grape Pomace ◽  
Pinot Noir ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Time

Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.

Microwave Pretreatment of Vegetable Materials to Increase the Extraction Yield of Natural Products

2018 ◽  
Vol 69 (8) ◽  
pp. 1976-1979
Author(s):  
Ioana Asofiei ◽  
Ioan Calinescu ◽  
Adina Ionuta Gavrila ◽  
Daniel Ighigeanu ◽  
Diana Martin
Keyword(s):  
Natural Products ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Microwave Pretreatment ◽  
Pretreatment Time ◽  
Conventional Extraction

It was designed and built a laboratory experimental installation (LEI) for the microwave pretreatment of vegetable materials. To study the influence of microwave pretreatment on the total phenolic content (TPC), a conventional extraction of polyphenols from treated and untreated fresh sea buckthorn leaves was performed. For short extraction times, the amount of phenolic compounds was higher for the extracts obtained from treated leaves, but a long pretreatment time (28 s) led to a decrease in TPC. The qualitative analysis showed that the chemical composition is not affected by the microwave pretreatment.

scholarly journals Changes in Elderberry (Sambucus nigra L.) Juice Concentrate Polyphenols during Storage

2021 ◽  
Vol 11 (15) ◽  
pp. 6941
Author(s):  
Cláudia M. B. Neves ◽  
António Pinto ◽  
Fernando Gonçalves ◽  
Dulcineia F. Wessel
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Sambucus Nigra ◽  
Juice Concentrate ◽  
Rutin And Quercetin ◽  
Polymeric Color

Elderberry (Sambucus nigra L.) juice concentrate is highly rich in polyphenols, particularly anthocyanins and flavonols, which have been associated with a wide range of health-promoting properties. Phenolic compounds, in particular anthocyanins, are unstable and may change during storage, which might influence the product color quality and its potential health effects. The aim of this study was to evaluate the changes in the polyphenols profile of elderberry juice concentrate produced at an industrial scale during seven months of storage at 5 °C and at room temperature. The total phenolic content, the total monomeric anthocyanins, the percent polymeric color, and the ABTS•+ scavenging activity were monitored over time. In addition, the profile and content of the main individual phenolic compounds were also assessed by HPLC-DAD. The results show that cyanidin-3-O-sambubioside, cyanidin-3-O-glucoside, cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3,5-O-diglucoside, chlorogenic acid, rutin, and quercetin-3-O-glucoside were the main phenolic compounds identified. Storage at room temperature resulted in a strong reduction in total monomeric anthocyanin content accompanied by an increase in percent polymeric color values. Cyanidin-3-O-sambubioside and cyanidin-3-O-glucoside degraded faster than cyanidin-3,5-O-diglucoside and cyanidin-3-O-sambubioside-5-O-glucoside. Concentration of chlorogenic acid also decreased over storage, whereas rutin and quercetin-3-O-glucoside were quite stable. Storage at 5 °C caused a lower impact on the contents of anthocyanins and chlorogenic acid and the percent polymeric color was not affected. The total phenolic content and the in vitro antioxidant activity remained quite similar over the time, for both temperatures, suggesting that elderberry concentrates still preserve their health benefits of antioxidant capacity after seven months of storage.

scholarly journals Interspecific variation in total phenolic content in temperate brown algae

2017 ◽  
Vol 90 (1) ◽  
Author(s):  
Anna Maria Mannino ◽  
Valentina Vaglica ◽  
Elisabetta Oddo
Keyword(s):  
Phenolic Compounds ◽  
Brown Algae ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Interspecific Variation ◽  
Multiple Roles ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Cystoseira Compressa ◽  
Protection Mechanisms

Marine algae synthesize secondary metabolites such as polyphenols that function as defense and protection mechanisms. Among brown algae, Fucales and Dictyotales (Phaeophyceae) contain the highest levels of phenolic compounds, mainly phlorotannins, that play multiple roles. Four temperate brown algae (Cystoseira amentacea, Cystoseira compressa, Dictyopteris polypodioides and Padina pavonica) were studied for total phenolic contents. Total phenolic content was determined colorimetrically with the Folin-Ciocalteu reagent. Significant differences in total phenolic content were observed between leathery and sheetlike algae and also within each morphological group. Among the four species, the sheet-like alga D. polypodioides, living in the upper infralittoral zone, showed the highest concentration of phenolic compounds. These results are in agreement with the hypothesis that total phenolic content in temperate brown algae is influenced by a combination of several factors, such as growth form, depth, and exposition to solar radiation.

scholarly journals Effects of Different Combination of Growing Media on Growth and Total Phenolic Content in Labisia pumila (Kacip Fatimah)

2020 ◽  
Vol 6 (2) ◽  
pp. 258-261
Author(s):  
Md. Ariff Farah Fazwa ◽  
Saffie Norhayati ◽  
Samsul Bahari Syafiqah Nabilah ◽  
Sundara Rajoo Keeren
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Growth Parameters ◽  
Abiotic Factors ◽  
Total Phenolic ◽  
Growth Media ◽  
Growing Media ◽  
Significant Difference ◽  
Labisia Pumila

Labisia pumila, locally known in Malaysia as Kacip Fatimah, is highly-prized for its phenols. Phenolic compounds in L. pumila has numerous pharmacological properties such as having anti-oxidant, anti-microbial, anti-inflammatory and anti-cancer potential. The production of phenolic contents in plants is influence by various factor, including abiotic factors such as soil properties. Thus, the objective of this study was to determine the effects of different combinations of growing media on the growth and total phenolic content in L. pumila leaves. Six combinations of growing media were used, each using different types of compost that had differing amounts of L. pumila leaves. The plants were grown in all media for a period of six months at FRIM’s nursery. Besides growth performance, the total phenolic content was also determined, six months after planting. There was no significant difference in growth parameters for all treatments, with the exception of control (significantly lower than all treatments). However, the total phenolic content of Treatment 1 (80.6 mg GAE/g) was significantly higher than all other treatments. This can be attributed to the properties of Compost 1 (which was in the growth media of Treatment 1), as it had the highest pH (5.26), the highest potassium concentration (0.7%) and high nitrogen concentrations (1.32%). The composition of Compost 1 was 5 kg dry leaves + 500 g dry Kacip Fatimah + Slow Release Fertilizer (SRF). Results from this study showed that growing media is a key factor that leads to significant increment in phenolic compounds in L. pumila.

scholarly journals Physical and chemical properties of roselle extract nanocapsule with inulin, chitosan and maltodextrin as encapsulant

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 172-177
Author(s):  
B. Yudhistira ◽  
N.A. Choiriyah
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Encapsulation Efficiency ◽  
Phenolic Content ◽  
Light Exposure ◽  
Chemical Properties ◽  
Spherical Shape ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin

Roselle contains high phenolic compounds, mainly anthocyanins that are not stable with pH, metal ions, light exposure, temperature, oxygen, and enzymatic activity. The stability of phenolic compounds can be improved by nanoencapsulation. This research was aimed to evaluate the effect of inulin, inulin-chitosan and inulin-chitosan-maltodextrin with varying concentrations as encapsulants towards the physicochemical properties and encapsulation efficiency of nanocapsules product by spray drying. Roselle extract nanocapsules were prepared using various types and concentrations of encapsulants (inulin, inulin-chitosan and inulin-chitosan-maltodextrin). The solubility of nanocapsules ranged from 69.31 - 83.2%, while the hygroscopicity of nanocapsules was varied, approximately 17.89 - 23.79%. Nanocapsules moisture content was approximately 2.83 - 4.27%, while the total phenolic content of nanocapsules ranged from 6.74 - 13.41 mg GAE/g DW. The total anthocyanin of roselle extract nanocapsules was approximately 2.25 - 4.82 mg/g DW. The encapsulation efficiency of phenolic compounds in this study were approximately 60.31 - 77.13%. Nanocapsules with inulin-chitosan-maltodextrin (2.4%-2.4%-0.2%) had good properties of nanocapsules such as good solubility, high total phenolic content and total anthocyanin content. Nanocapsules with 5% inulin and inulinchitosan-maltodextrin (2.4%-2.4%-0.2%) had particle size of 641.4 and 411.1 nm respectively. The nanocapsules had a spherical shape, smooth surfaces but also a few had indentations.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

Polyphenols in Representative Teucrium Species in the Flora of R. Macedonia: LC/DAD/ESI-MSn Profile and Content

2014 ◽  
Vol 9 (2) ◽  
pp. 1934578X1400900 ◽  
Author(s):  
Ilija Mitreski ◽  
Jasmina Petreska Stanoeva ◽  
Marina Stefova ◽  
Gjoshe Stefkov ◽  
Svetlana Kulevanova
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Flavonoid Glycosides ◽  
Total Phenolic ◽  
Phenylethanoid Glycosides ◽  
Systematic Analysis ◽  
Flavonoid Aglycones ◽  
Phenolic Profiles ◽  
Polyphenolic Profile

In the present work, the polyphenolic profile and content of four Teucrium species ( T. chamaedrys L., T. montanum L., T. polium L., T. scordium L.) from the Macedonian flora were examined. A LC/DAD/ESI-MS n chromatographic method was optimized and 31 phenolic compounds were identified, quantified and classified into four groups: hydroxycinnamic acid derivatives (2), phenylethanoid glycosides (12), flavonoid glycosides (11) and flavonoid aglycones (6). The total phenolic content (mg/g dry herb) ranged from 28.2 ( T. montanum), 30.9 ( T. scordium), 35.1 ( T. polium) to 52.1 ( T. chamaedrys). Phenylethanoid glycosides were the predominant group of polyphenols in the studied samples contributing 60% of the total phenolic content for T. polium and T. scordium and around 90% for T. montanum and T. chamaedrys. The systematic analysis for identification and quantification of all present phenolic compounds contributes to the chemotaxonomy of the investigated Teucrium species and to the valorization based on their phenolic profiles and content.

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