scholarly journals Impact of Foliar Application of Amino Acids on Total Phenols, Phenolic Acids Content of Different Mints Varieties under the Field Condition

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 599
Author(s):  
Živilė Tarasevičienė ◽  
Aloyzas Velička ◽  
Aurelija Paulauskienė
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Foliar Application ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Individual Response ◽  
Total Phenols ◽  
Wide Range

Phenolic compounds have a number of benefits to human health and can be used as preventive compounds for the development of some chronic diseases. Mentha plants are not only a good source of essential oils, but also contain significant levels of wide range of phenolic compounds. The aim of this research was to investigate the possibility to increase phenols content in Mentha plants under the foliar application with L-phenylalanine, L-tryptophan, L-tyrosine at two concentrations (100 mg L−1 and 200 mg L−1) and to create preconditions for using this plant for even more diverse purposes. Quantitative and qualitative analyses of phenols in mints were performed by HPLC method. Foliar application of amino acids increased the total phenol content from 1.22 to 3.51 times depending on the treatment and mint variety. The most pronounced foliar application to total phenols content was tryptophane especially in Mentha piperita “Swiss”. Mentha piperita “Swiss” was affected most by foliar application and the amount of total phenolic acids depending on the treatment ranged from 159.25 to 664.03 mg 100 g−1 (DW), respectively, non-sprayed and sprayed with tryptophane 100 mg L−1. Our results suggest that the biophenol content varies according to such factors as foliar application and variety, and every single mint variety has individual response to different applications of amino acids.

scholarly journals Prolonged Water Deficit Stress and Methyl Jasmonate-Mediated Changes in Metabolite Profile, Flavonoid Concentrations and Antioxidant Activity in Peppermint (Mentha × piperita L.)

2018 ◽  
Vol 47 (1) ◽  
pp. 70-80 ◽  
Author(s):  
Gholamreza ABDI ◽  
Majid SHOKRPOUR ◽  
Leila KARAMI ◽  
Sayed Alireza SALAMI
Keyword(s):  
Amino Acids ◽  
Plant Growth ◽  
Antioxidant Capacity ◽  
Methyl Jasmonate ◽  
Water Deficit ◽  
Foliar Application ◽  
Metabolite Profile ◽  
Mentha Piperita ◽  
Water Deficit Stress ◽  
Total Phenolic

Peppermint (Mentha × piperita L.) infusion is one of the main important sources of antioxidants. This antioxidant property can be enhanced by using elicitors and inducing abiotic stress. This study was conducted to evaluate the foliar application of Methyl Jasmonate (50 µM) and water deficit stress (no stress, mild stress and moderate stress as 100, 75 and 50% of field capacity, respectively) and their interactions on cultivated peppermint on plant growth, secondary metabolite and antioxidant capacity of infusions made under different treatment. Water deficit stress treatments increased flavonoid contents and total phenolic as well as antioxidant capacity significantly. Some phenolic compound such as luteolin, naringenin, coumaric acid, and quercetin were detected only in some drought and Methyl Jasmonate treatments. Also, fewer amino acids such as L-serine, Threonine, 4-aminobutiric acid, 5-oxo-L-proline and unsaturated fatty acids were identified. Also, foliar application of 50 µM Methyl Jasmonate treatment improved plant growth parameters and metabolite profile such as carbohydrates and amino acids in non-stress and stress conditions. Therefore, inducing water stress and applying MeJA is recommended to enhance the biologic properties of peppermint and improve bioactive compounds and the antioxidant capacity of peppermint infusions.

scholarly journals Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1593
Author(s):  
Iván Gómez-López ◽  
Gloria Lobo-Rodrigo ◽  
María P. Portillo ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Fruit Peel ◽  
Full Characterization ◽  
In Vitro Gastrointestinal Digestion ◽  
Quercetin Glycoside

The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii fruits and products profile showed 60 betalain and phenolic compounds that were identified and quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including isomers and derivatives), 12 flavonoids (including glycosides), 3 ellagic acids (including glycosides and derivative), and 20 betanins (including degradation compounds). In vitro gastrointestinal digestion was performed by INFOGEST® protocol. Fruit pulp showed the greater content of total betalains (444.77 mg/100 g f.w.), and jam only showed very low amounts of two betanin degradation compounds, Cyclo-dopa-5-O-β-glucoside (and its isomer) (0.63 mg/100 f.w.), and two Phyllocactin derivatives (1.04 mg/100 g f.w.). Meanwhile, fruit peel was the richer tissue in total phenolic acids (273.42 mg/100 g f.w.), mainly in piscidic acid content and total flavonoids (7.39 mg/100 g f.w.), isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) being the most abundant of these compounds. The stability of betalains and phenolic compounds during in vitro gastrointestinal digestion is reported in the present study. In Opuntia stricta var. Dillenii pulp (the edible fraction of the fresh fruit), the betanin bioaccessibility was only 22.9%, and the flavonoid bioaccessibility ranged from 53.7% to 30.6%, depending on the compound. In non-edible samples, such as peel sample (PE), the betanin bioaccessibility was 42.5% and the greater bioaccessibility in flavonoids was observed for quercetin glycoside (QG1) 53.7%, the fruit peel being the most interesting material to obtain antioxidant extracts, attending to its composition on antioxidant compounds and their bioaccessibilities.

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

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.

Antimicrobial effects of the phenolic compounds of Mentha piperita L on Streptococcus thermophilus and Lactobacillus bulgaricus and impacts on the quality of an alicament steamed yoghurt

2022 ◽  
Vol 11 (6) ◽  
pp. 646-666
Author(s):  
Ouiza Ait Chabane ◽  
Djamal Ait Saada ◽  
Sara Bensoula ◽  
Mouna Moulay ◽  
Ismahene Ghomri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Lactobacillus Bulgaricus ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Hydroethanolic Extract

This study contributes to the evaluation of the antibacterial effect of hy-droethanolic extract of peppermint (Mentha piperita L.) rich in phenolic compounds on the growth of reference bacterial strains Streptococcus ther-mophilus (ATCC19258) and Lactobacillus bulgaricus (ATCC11842) as well as the consequences of its addition at a dose of 6% on the quality of a steamed yoghurt. The phenolic compounds of peppermint collected in Algeria were extracted from the ground leaves of the plant in a hydroethanolic solution. The antimicrobial activity of peppermint extract and the quality of yoghurt were assessed by the following measures: bacterial growth test, disc diffu-sion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), pH, acidity, viscosity and the organoleptic tests (taste, odor, color and freshness). The results revealed that hydroethanolic extract of M. piperita L. had 25 mg GAE/ml of extract of total phenolic compound and a content of 8.28 mg QE/ml of extract of flavonoids. This extract had a bactericidal against S. thermophilus and a bacteriostatic inhibitory effect against L. bulgaricus. The addition of phenolic compounds of M. piperita L. at 154.02 mg GAE/100ml significantly reduced (p<0.05) acidity, viscosity, and the germ increase of S. thermophilus and L. bulgaricus in steamed yogurt prepared with 6% of hydroethanolic extract of the studied plant compared to the control. However, the fermented milk treated with the 6% of pepper-mint extract was very well appreciated by the tasting jury, just like the yo-ghurt control.

scholarly journals Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

Agriculture ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 33 ◽  
Author(s):  
Beatrice Falcinelli ◽  
Franco Famiani ◽  
Andrea Paoletti ◽  
Sara D’Egidio ◽  
Fabio Stagnari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Citrus Sinensis ◽  
Bitter Taste ◽  
Food Additives ◽  
Citrus Limon ◽  
Total Phenols ◽  
Citrus Species ◽  
Bitter Orange

Seeds from Citrus species represent a relevant by-product of the juice industry and a potential source of bioactive compounds such as phenols and other antioxidants. Sprouting could be an intriguing idea to enhance the content of these compounds, as explored for other fruittree species. In this experiment, the sprouting performance, the concentration of total phenols and phenolic acids, and the antioxidant activity of seeds and sprouts were evaluated for bitter orange (Citrus aurantium L. seedlings), blonde orange (Citrus sinensis (L.) Osbeck cv.Biondocomune), sweet orange (Citrus sinensis (L.) Osbeck seedlings), lemon (Citrus limon (L.) Osbeck cv.Femminello), and mandarin (Citrus reticulata Blanco cv.Tardivo di Ciaculli). The germination was high for all genotypes except for mandarin, but it took 4–8 weeks. Sprouts did not differ among genotypes for size and generally had hard consistency of cotyledons and a bitter taste. The concentrations of total phenols and phenolic acids of seeds and sprouts varied with the genotype, while the antioxidant activity was not statistically different among treatments. Sprouting increased both the concentration of phenolic compounds and antioxidant activity but no correlation was found between them, suggesting that other antioxidants, besides phenols, are present. Given the slow germination and the bitter taste, Citrus sprouts appear unsuitable for homemade production aimed at direct consumption, while they may have perspectives for extraction of food additives, cosmetics, and pharmaceutics.

scholarly journals Schisandra rubriflora Plant Material and In Vitro Microshoot Cultures as Rich Sources of Natural Phenolic Antioxidants

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 488
Author(s):  
Agnieszka Szopa ◽  
Michał Dziurka ◽  
Sebastian Granica ◽  
Marta Klimek-Szczykutowicz ◽  
Paweł Kubica ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
High Performance ◽  
Total Phenolic ◽  
Array Detector ◽  
Plant Materials

Schisandra rubriflora is a dioecious, underestimated medicinal plant species known from traditional Chinese medicine. The present study was aimed at characterising the polyphenolic profile composition and the related antioxidant capacity of S. rubriflora fruit, stem and leaf and in vitro microshoot culture extracts. Separate analyses of material from female and male specimens were carried out. This study was specifically aimed at detailed characterisation of the contribution of phenolic compounds to overall antioxidant activity using ultra-high-performance liquid chromatography with a photodiode array detector coupled to electrospray ionization ion trap mass spectrometry (UHPLC-DAD-ESI-MS3) and a high-performance liquid chromatography-diode array detector (HPLC-DAD). Using UHPLC-DAD-ESI-MS3, twenty-seven phenolic compounds from among phenolic acids and flavonoids were identified. Concentrations of three phenolic acids (neochlorogenic, chlorogenic and cryptochlorogenic acids) and eight flavonoids (hyperoside, rutoside, isoquercitrin, guaijaverin, trifolin, quercetin, kaempferol, and isorhamnetin) were determined using HPLC-DAD using reference standards. The highest total phenolic content was confirmed for the stem and leaf extracts collected in spring. The contents of phenolic compounds of in vitro biomasses were comparable to that in the fruit extracts. The methanolic extracts from the studied plant materials were evaluated for their antioxidant properties using various in vitro assays, namely free radicals scavenging estimation using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), ferric-reducing antioxidant power (FRAP) and cupric-reducing antioxidant capacity (CUPRAC) as well as QUick, Easy, New, CHEap, and Reproducible CUPRAC (QUENCHER-CUPRAC) assays. A close relationship between the content of polyphenolic compounds in S. rubriflora and their antioxidant potential has been documented.

scholarly journals LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 7 ◽  
Author(s):  
Jiafei Tang ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
Total Phenolic ◽  
High Concentration ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

scholarly journals Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 190
Author(s):  
Ziyun Xu ◽  
Maninder Meenu ◽  
Pengyu Chen ◽  
Baojun Xu
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Mean Values ◽  
Antioxidant Capacities ◽  
Free Phenolic Acids

This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.

scholarly journals Phenolic composition of vine leaves infusions produced from different Portuguese and Spanish Vitis vinifera L. varieties

2019 ◽  
Vol 12 ◽  
pp. 04004
Author(s):  
A.M. Jordão ◽  
J. Sousa ◽  
A.C. Correia ◽  
M.E. Valdés ◽  
F.M. Nunes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Phenolic Composition ◽  
Alternative Source ◽  
Wide Range ◽  
Interesting Alternative

The main object of the present study was to analyze the phenolic composition of vine leaves infusions prepared from 8 different Portuguese (Fernão Pires, Touriga Franca, Tinta Roriz, Encruzado, Touriga Nacional, Rufete, Baga, and Siria) and Spanish (Pardina, Cayetana, Garnacha, Cigüente, Eva, Tempranillo, Macabeo and Verdelho) Vitis vinifera L. varieties. In general, a wide range of phenolic content were obtained from the vine leaves infusions according to the vine variety used. Thus, for total phenolic content the values ranged from 18 to 37 mg/L for the infusions produced from Portuguese varieties, while for Spanish varieties the values ranged from 14 to 37 mg/L. Vine leaves infusions obtained from Touriga Franca and Pardina varieties showed the highest total phenolic content. As a consequence of phenolic composition, chromatic characteristics (L*, a* and b*) of vine leaves infusions were also analyzed. Finally, it was also detected different individual phenolic compounds, such as, coutaric acid, trans-caftaric acid, quercetin-3-O-glucoside, rutin and 3 different anthocyanins from the different vine leaves infusions. All of the results obtained in this work show that vine leaves infusion may be an interesting alternative source of phenolic compounds for human diet.

scholarly journals Analysis of Total Phenols, Sugars, and Mineral Elements in Colored Tubers of Solanum tuberosum L.

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1862
Author(s):  
Piret Saar-Reismaa ◽  
Katrin Kotkas ◽  
Viive Rosenberg ◽  
Maria Kulp ◽  
Maria Kuhtinskaja ◽  
...  
Keyword(s):  
Solanum Tuberosum ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Mineral Elements ◽  
Total Phenolic ◽  
Total Phenols ◽  
Positive Health

The use of colored tubers of Solanum tuberosum L. is growing worldwide due to their health benefits and attractive color. The positive health effects of purple-fleshed tubers are a result of anthocyanins and various phenolic compounds. The aim of this study was to evaluate and compare variety Blue Congo and its cross-breeds of Desiree and Granola to yellow-fleshed tubers. The concentration of total phenols, anthocyanins, sugars, and mineral elements were evaluated in all tubers. The results showed differences between all tested materials, with largest differences in sugar content. Moreover, the results confirmed the preservation of health improving compounds of Blue Congo when cross-bred with yellow-fleshed tubers. The total phenolic content and anthocyanin concentrations of all analyzed tubers were above the comparison yellow ones.

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