scholarly journals Potential Associations among Bioactive Molecules, Antioxidant Activity and Resveratrol Production in Vitis vinifera Fruits of North America

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 336
Author(s):  
Champa Wijekoon ◽  
Thomas Netticadan ◽  
Yaw L. Siow ◽  
Ali Sabra ◽  
Liping Yu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
North America ◽  
Vitis Vinifera ◽  
Unsaturated Fatty Acids ◽  
Stilbene Synthase ◽  
Table Grape ◽  
Bioactive Molecules ◽  
Food Ingredient ◽  
Grape Varieties

Grapes (Vitis vinifera L.) are rich in bioactive molecules contributing to health benefits. Consumption of grapes is linked to reduced incidence of cardiovascular diseases. Studies on table grape cultivars are limited although much attention in research was focused on the wine industry. Bioactive effects of grapes as anti-inflammatory, anticarcinogenic, cardioprotective, vasorelaxant, phytoestrogenic and neuroprotective have also been reported. For example, resveratrol is a natural food ingredient present in grapes, with high antioxidant potential. Here we conducted an exploratory study to investigate bioactive molecules, antioxidant activity and the association between constitutive stilbene synthase (STS) gene expression and the resveratrol biosynthesis in selected table grape varieties in North America. The phenolic compounds, fatty acid composition and antioxidant activity of four grape varieties were compared. Red Globe variety was rich in unsaturated fatty acids as well as phenolic compounds such as caffeic acid, quercetin and resveratrol. Meanwhile, the constitutive expression of grape stilbene synthase gene was higher in Flame and Autumn Royal where resveratrol content of these cultivars was relatively low compared to the Red Globe variety. This study shows the potential links in grape antioxidant activity and resveratrol production, but more studies are necessary to show the association.

scholarly journals Analysis of Antioxidant and Antiallergic Active Components Extracted From the Edible Insect Oxya yezoensis

2021 ◽  
Vol 16 (5) ◽  
pp. 1934578X2110233
Author(s):  
Masahiro Saiki ◽  
Naomichi Takemoto ◽  
Maki Nagata ◽  
Masako Matsumoto ◽  
Yhiya Amen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Key Factors ◽  
Active Components ◽  
Food And Agriculture ◽  
Food And Agriculture Organization

In recent years, entomophagy has attracted increased attention, as it was recommended as a potential source of food by the Food and Agriculture Organization of the United Nations. In Japan, Oxya yezoensisis one of the most widely eaten insect species, but studies of its functionality as a food are limited. In this study, we reported the optimal characterization of the total phenolic compounds in methanolic extract (OME) and different fractions of OME. Additionally, the antioxidant and antiallergic activities of the OME fractions were evaluated. The results showed that the ethyl acetate-soluble fraction of OME has potential antioxidant activity, whereas the n-hexane-soluble fraction showed the strongest inhibition of β-hexosaminidase, which is one of the key factors in allergic reactions. It was concluded that phenolic compounds might contribute to the antioxidant activity while unsaturated fatty acids contribute to the antiallergy activity.

scholarly journals Myrtus communis Liquor Byproduct as a Source of Bioactive Compounds

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 237 ◽  
Author(s):  
Correddu ◽  
Maldini ◽  
Addis ◽  
Petretto ◽  
Palomba ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Animal Feed ◽  
Lipid Fraction ◽  
Industrial Applications ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Myrtus Communis ◽  
Food Ingredient

The fatty acid (FA), polyphenol content and evaluation of the antioxidant capacity of exhausted Myrtus communis berries (EMB) resulting from the production of myrtle liqueur were assessed. All parts of the exhausted berries exhibited high concentrations of carbohydrates, proteins, lipids and phenolic compounds. The lipid fraction contained a high amount of poly unsaturated fatty acids (PUFA), mainly represented by linoleic acid (>70%). Of the phenolic acids evaluated by liquid chromatography/mass spectrometry, ellagic acid was the most predominant (>50%), followed by gallic and quinic acids. Quercetin and quercetin3-O-rhamnoside were the most abundant flavonoids. The seed extracts showed a higher antioxidant potential than the pericarp extracts; the same trend was observed for total phenolic compounds evaluated by spectrophotometric assay. The overall high content of bioactive compounds and the high antioxidant potential of this byproduct sustain its suitability for a number of industrial applications, such as a food ingredient in novel foods, an additive in cosmetic formulations or a component of animal feed formulations.

scholarly journals Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of ‘Rubi’ table grape (Vitis vinifera)

2017 ◽  
Vol 11 (02) ◽  
pp. 199-205 ◽  
Author(s):  
Francisco José Domingues Neto ◽  
◽  
Marco Antonio Tecchio ◽  
Adilson Pimentel Junior ◽  
Bruna Thais Ferracioli Vedoato ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Table Grape ◽  
Total Phenolic ◽  
Anthocyanin Accumulation ◽  
Total Phenolic Compounds

Anthocyanins profile, total phenolics and antioxidant activity of two Romanian red grape varieties: Feteascǎ neagrǎ and Bǎbeascǎ neagrǎ (Vitis vinifera)

2015 ◽  
Vol 69 (12) ◽  
Author(s):  
Oana Emilia Constantin ◽  
Mihaela Skrt ◽  
Natasa Poklar Ulrih ◽  
Gabriela Râpeanu
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
High Performance ◽  
Total Phenolics ◽  
High Performance Liquid Chromatographic ◽  
Phenolic Composition ◽  
Total Anthocyanins ◽  
Red Grape ◽  
Grape Varieties ◽  
Liquid Chromatographic

AbstractThe phenolic composition of Fetească neagră and Băbească neagră grapes from Dealul Bujorului vineyard (south-east Romania) was studied using the spectrophotometric and high-performance liquid chromatographic (HPLC) methods. The results revealed significant differences between these cultivars. Total anthocyanins ranged from 0.22-5.98 mg g

scholarly journals Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1342 ◽  
Author(s):  
Anna Stój ◽  
Ireneusz Kapusta ◽  
Dorota Domagała
Keyword(s):  
Cluster Analysis ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Hierarchical Cluster Analysis ◽  
Hierarchical Cluster ◽  
Malolactic Fermentation ◽  
Red Wines ◽  
Grape Variety ◽  
Grape Varieties

The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

scholarly journals Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes

2022 ◽  
Vol 72 (4) ◽  
pp. e430
Author(s):  
A. Bodaghzadeh ◽  
K. Alirezalu ◽  
S. Amini ◽  
A. Alirezalu ◽  
R. Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Capparis Spinosa

The present study evaluates the contents in bioactive compounds, antioxidant activity, oil content and fatty acid composition of Capparis spinosa seeds. Samples were collected from 5 different habitats (AH: Ahar; KU: Kurdistan; U1, U2 and U3: Urmia) in Iran. The oil content in the seeds ranged from 16 to 27%. The predominant fatty acid was linoleic acid (45-50%) followed by oleic acid (30-39%), palmitic acid (2-8%) and stearic acid (2-3%). Total phenolic content (TPC) varied from 16.3 to 24.2 mg GAE/ g DW; total flavonoid content (TFC) ranged from 1.48 to 3.05 mg QE/g DW; and the antioxidant activity (DPPH assay) of the seeds was between 35 and 63%. The compounds obtained from different genotypes of C. spinosa seeds had different compositions, great antioxidant capacity and unsaturated fatty acids, and therefore could be a prospective source of natural bioactive molecules for the food and health industry.

scholarly journals Mineralogical Composition and Bioactive Molecules in the Pulp and Seed of Patauá (Oenocarpus bataua Mart.): A Palm from the Amazon

2020 ◽  
pp. 1-7
Author(s):  
S. A. M. Saravia ◽  
I. F. Montero ◽  
B. M. Linhares ◽  
R. A. Santos ◽  
J. A. F. Marcia
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Mineralogical Composition ◽  
High Energy ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Palm Tree ◽  
Total Phenolic Compounds ◽  
High Concentration ◽  
High Concentrations

The Patauá (Oenocarpus bataua Mart.) also known as Bataua or Patuá, is a palm native from the Amazon, consumed among the local populations as well as the wine obtained from its pulp with high energy value. It is a monocle palm tree reaching between 4-26 meters tall, distributed in the Amazon rainforest both in the wet forest of floodplains. The objective of this work was to study the proximal, mineralogical composition, as well as the total phenolic compounds and antioxidant activity of pulp and seed of Patauá. As for mineral composition, the high concentrations of sodium for the seed (84.21 mg 100 g-1) and pulp (71.21 mg 100 g-1), as well as magnesium values of 48.31 mg 100 g-1 for the seed and 41.23 mg 100 g-1 for the pulp. Among the micronutrients, the high concentration of iron in the pulp is 1.84 mg 100 g-1 for the pulps, and the manganese was 1.10 mg 100 g-1 for the seeds. The total phenolic compounds found in the seeds were relatively higher than for the pulps with values of 356.12 ± 0.12 mg GAEq g-1 and 321.03 ± 0.43 mg GAEq g-1, as well as the more significant antioxidant activity for the seeds than for the pulp. Carotenoids concentration in the seeds found of 2.52 ± 0.04 mg mL-1 and vitamin C concentrations were also quantified in trace concentrations, presenting the fruits of Patauá high biotechnological interest in the food and cosmetic industry.

scholarly journals Antioxidant activity of white grape seed extracts on DPPH radicals

2009 ◽  
pp. 53-61 ◽  
Author(s):  
Anamarija Mandic ◽  
Sonja Djilas ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Jelena Vulic
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed ◽  
Dpph Radical ◽  
Grape Seeds ◽  
Food Ingredient ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Red Grape ◽  
Grape Varieties ◽  
Grape Seed Extracts

Composition and antioxidant activity of grape seed extract (GSE) obtained from red grape varietes are very well documented, in contrast to the white varietes. This paper presents the results of polyphenols content of ethyl acetate extract of grape seeds, obtained from two white grape varieties, Italian Riesling and Zupljanka, and their antioxidant activity on the stable DPPH radical. The influence of the addition of GSE to raspberry juice on the DPPH radical was also examined. Content of total polyphenols in GSEs ranged between 81.6 and 82.8% (w/w), and the contetn of flavan-3-ols between 66.2 and 91.0% (w/w). HPLC results showed that the most abundant components in the extract were (+)-catechin and (-)-epicatechin for both grape varieties. All tested GSEs exhibited good antioxidant activity. IC50 values for the GSEs of Italian Riesling and Zupljanka were 0.79 and 0.95 mg sample/mg DPPH radical, respectivelly. Since the GSE of Italian Riesling possesed stronger antioxidant activity, it was used for further experiments. The IC50 value for raspberry juice was 4.18 mg raspberry juice/mg DPPH. The raspberry juice with addition of 0.60 ?g/mL of GSE showed antioxidant activity of 39.2%. The same juice with the threefold concentration of vitamin C (1.81 ?g/ml) exhibited similar antioxidant activity (33.9%). Antioxidant activity of the same amount of juice without added antioxidants was lower (15.7%). The results showed that the GSE of white varietes could be considered as a good functional food ingredient.

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