Determination of Selected Beneficial Substances in Peach Fruits

Peaches (Prunus persica L.) are a popular and sought-after dessert fruit. This is mainly due to their flavour, aroma, attractive appearance, and high content of substances that play an important role in human nutrition. The present study was carried out to determine some important analytical properties (sugars/sucrose, glucose, fructose and sorbitol), total acid, total phenolics, flavonoids, antioxidant capacity, carotenoids and anthocyanins of 34 selected peach varieties. The analyses are also complemented by colorimetric measurements of peach skin colour using CIELAB and other chromatic parameters. The results show, for example, that all peach varieties are good sources of phenolic compounds (9.43–577 mg gallic acid equivalent (GAE).100 g−1), flavonoids (1.12–95.1 mg catechin equivalent (CAE).100 g−1), and antioxidant capacity (136–462 mg Trolox equivalent (TE).100 g−1).

Download Full-text

Antioxidant capacity of Lathyrus sativus seeds

Journal of Food Bioactives ◽

10.31665/jfb.2020.11242 ◽

2020 ◽

Vol 11 ◽

Author(s):

Wojciech Rybiński ◽

Magdalena Karamać ◽

Michał Janiak ◽

Andreas Börner ◽

Natalia Płatosz ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Total Phenolics ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Grass Pea ◽

Phenolic Contents ◽

Trolox Equivalent ◽

Pea Seeds

Grass pea seeds of 30 varieties from Poland, Slovakia, Czech, Russia, Ukraine, Hungary, Bulgaria, India, Iran, Tunisia, Ethiopia, Canada, and Chile were investigated. Phenolic compounds were extracted from seeds into 80% (v/v) methanol. The total phenolics compounds content of the extracts was determined using Folin-Ciocalteu’s phenol reagent. The antioxidant activity was determined using ABTS and FRAP assays. Total phenolic contents ranged from 2.74 to 10.7 mg/g extract and from 35.9 to 144.7 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.014–0.060 mmol Trolox/g extract and 0.188–0.866 mmol Trolox/100 g seeds, and FRAP values of 0.188–0.866 mmol Fe2+/g extract and 0.541–1.398 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.854) and FRAP (r = 0.958) assays. A similar correlation existed between the results of both assays (r = 0.890). Phenolic acids were the dominant phenolic compounds of two cultivars of grass pea. Syringic and sinapic acids had the highest amounts while ferulic, p-hydroxybenzoic, protocatechuic, and p-coumaric acids were present in much lower quantitie. Phenolic acids were present in the form of free compounds, esters, and glycosides.

Download Full-text

Antioxidant Capacity and Determination of total Phenolic Compounds In Daisy (Matricaria chamomilla, Fam. Asteraceae)

Current Bioactive Compounds ◽

10.2174/1573407211666150910203217 ◽

2015 ◽

Vol 11 (999) ◽

pp. 1-1 ◽

Cited By ~ 2

Author(s):

Mahfuz Elmastas ◽

Sed Cinkilic ◽

Hassan Y. Aboul-Enein

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Total Phenolic ◽

Matricaria Chamomilla ◽

Total Phenolic Compounds

Download Full-text

High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Antioxidants ◽

10.3390/antiox10020234 ◽

2021 ◽

Vol 10 (2) ◽

pp. 234 ◽

Cited By ~ 1

Author(s):

Yili Hong ◽

Zening Wang ◽

Colin J. Barrow ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Prunus Persica ◽

Phenolic Content ◽

Antioxidant Potential ◽

Stone Fruit ◽

Total Phenolic ◽

Stone Fruits ◽

Antioxidant Power ◽

Pharmaceutical Industries

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

Download Full-text

Dietary intake of specific phenolic compounds and their effect on the antioxidant activity of daily food rations

Open Chemistry ◽

10.1515/chem-2015-0100 ◽

2015 ◽

Vol 13 (1) ◽

Cited By ~ 8

Author(s):

Wojciech Koch ◽

Tomasz Baj ◽

Wirginia Kukula-Koch ◽

Zbigniew Marzec

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenolics ◽

Female Students ◽

Male And Female ◽

Daily Food ◽

Phenolic Components ◽

Phenolics Content ◽

Test Correlation

AbstractThe determination of phenolic acids’ and flavonoids’ content in daily food rations (DFRs) of a selected group of male and female students and the development of chromatographic conditions is the primary goal of the study. The presence of 7 phenolic components were confirmed in the prepared extracts from all diets reconstructed within a period of 3 years. The highest concentrations were determined for hesperidin (124 and 55.6 mg for women and men, respectively), naringin (47.6 mg in female and 37 mg in male diets) and chlorogenic acid (19.7 and 19.8 mg for women and men). The antioxidant potential of the daily food rations, measured with a DPPH test, was higher for women (range 47.1‒78.8%) than for men (range 34.5‒78.0%) and was found to strongly correlate with the total phenolics content of the samples (Folin-Ciocalteu test) (correlation coefficient 0.90).

Download Full-text

Polyphenolic compounds and essential oil analysis of selected species of the genus Thymus / Analýza fenolových zložiek a analýza silice vybraných druhov rodu Thymus

Acta Facultatis Pharmaceuticae Universitatis Comenianae ◽

10.1515/afpuc-2015-0009 ◽

2015 ◽

Vol 62 (s9) ◽

pp. 12-17

Author(s):

M. Kameníková ◽

S. Fialová ◽

A. Ťažký ◽

I. Čičová

Keyword(s):

Phenolic Compounds ◽

Essential Oil ◽

Spectrophotometric Method ◽

Total Phenolics ◽

Chemical Constituents ◽

Aluminium Chloride ◽

Total Phenolic ◽

Oil Analysis ◽

European Pharmacopoeia

Abstract The content of phenolic compounds (total phenolic compounds, tannins, flavonoids and anthocyanidins) of three species of thyme (Thymus pulegioides, Thymus pannonicus, Thymus praecox) of different origin (Bohemian-Moravian highlands, Křivoklat and Považsky Inovec) was determined using spectrophotometric methods of European Pharmacopoeia 8th edition. Furthermore, the determination of the content of essential oil and analysis of its constituents was realised. The amount of total phenolics was determined by a spectrophotometric method using the Folin-Ciocalteu reagent. Their content ranged from 3.87 to 8.86%. The content of tannins was established on a preliminary determination of the total phenolics, followed by adsorption of tannins on hide powder. The amount of tannins in our samples varied from 1.96 to 5.65%. The content of total flavonoids was determined by a spectrophotometric method using aluminium chloride. Quantitative analysis of flavonoids has shown that content in our samples ranged from 0.59 to 1.52% expressed as luteolin-7-O-glucoside (λ = 392 nm) and from 0.41 to 1.12% expressed as rutin (λ = 420 nm). Anthocyanins represent a small amount of total polyphenol content in Thymus species. In our samples, the content of anthocyanins expressed as cyanidin-3-O-glucoside varied from 0.02 to 0.1%. The determination of essential oil was realised by method of European Pharmacopoeia 8th edition. Its contents in our samples ranged from 0.2 to 0.75%. Gas chromatography-mass spectrometry was used for essential oil analysis. According to the presence of main monoterpene in Thymus essential oil, we can distinguish three chemotypes: thymol, carvacrol and linalool. Due to variations of chemical constituents of thyme essential oil, it was possible to observe a relationship between occurrence of certain chemotype and origin of sample. Differences in content of flavonoids have not shown a significant relationship to locality of origin.

Download Full-text

Stimulation of phenolic compounds production in the in vitro cultivated Polyscias filicifolia Bailey shoots and evaluation of the antioxidant and cytotoxic potential of plant extracts

Acta Societatis Botanicorum Poloniae ◽

10.5586/asbp.3586 ◽

2018 ◽

Vol 87 (2) ◽

Cited By ~ 2

Author(s):

Anita Agnieszka Śliwińska ◽

Katarzyna Sykłowska-Baranek ◽

Anita Kośmider ◽

Sebastian Granica ◽

Karolina Miszczak ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Cytotoxic Activity ◽

Phenolic Compound ◽

Plant Extracts ◽

Detrimental Effect ◽

A549 Cells ◽

Ferulic Acids

In this study, an efficient method to enhance phenolic compound production in the in vitro cultured shoots of Polyscias filicifolia was developed. The phenolic compound content in P. filicifolia has not yet been reported. Shoots were treated with methyl jasmonate (JM) or salicylic acid (SA) at doses of 50, 100, or 200 µM. HPLC-UV-VIS and LC-MS techniques were used for the determination of chlorogenic, caffeic, and ferulic acids. The total phenolics and flavonoids were quantified, and the antioxidant capacity of plant extracts was determined using DPPH and ABTS methods. Finally, the cytotoxic activity of P. filicifolia extracts in normal (HaCaT) and cancer (A549) cells was investigated. Further, the effect of the extracts on cisplatin cytotoxicity was assessed.The elicitors significantly enhanced phenolic production compared to that in untreated shoots and leaves of intact plants. Chlorogenic acid was the most abundant compound with the highest yield of 5.03 ±0.25 mg/g DW after treatment with 50 µM SA. The total flavonoid and phenolic content was significantly and dose-dependently influenced by JM. The highest antioxidant capacity was noted in extracts derived from shoots grown on media supplemented with 50 µM SA and 200 µM JM; these doses were used for further cytotoxic activity investigations. The extracts from JM or SA treatments reduced cancer cell viability and increased their mortality, whereas the extract from JM treatment exhibited protective effect on normal cells. Moreover, the comparison of cytotoxic properties of plant extracts and cisplatin indicated that plant phenolic compounds in combination with anticancer drugs could reduce the detrimental effect of the latter on human cells.

Download Full-text

Methodological Aspects about Determination of Phenolic Compounds and In Vitro Evaluation of Antioxidant Capacity in the Honey: A Review

Current Analytical Chemistry ◽

10.2174/157341109789077768 ◽

2009 ◽

Vol 5 (4) ◽

pp. 293-302 ◽

Cited By ~ 52

Author(s):

Jose Alvarez-Suarez ◽

Sara Tulipani ◽

Stefania Romandini ◽

Alexis Vidal ◽

Maurizio Battino

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

In Vitro Evaluation ◽

Methodological Aspects

Download Full-text

Essential Oil Composition and Antioxidant Capacity of Lippia schomburgkiana

Natural Product Communications ◽

10.1177/1934578x0900400925 ◽

2009 ◽

Vol 4 (9) ◽

pp. 1934578X0900400 ◽

Cited By ~ 2

Author(s):

Nathalie A. da Silva ◽

Joyce Kelly R. da Silva ◽

Eloisa Helena A. Andrade ◽

Lea Maria M. Carreira ◽

Pergentino José C. Sousa ◽

...

Keyword(s):

Antioxidant Capacity ◽

Methanol Extract ◽

Total Phenolics ◽

Essential Oil Composition ◽

Trolox Equivalent Antioxidant Capacity ◽

Dpph Radical ◽

Oil Composition ◽

Trolox Equivalent ◽

High Antioxidant Activity ◽

Important Evidence

The leaves and fine stems of Lippia schomburgkiana recorded an essential yield of 1.8%, the main constituents of which were 1,8-cineole (64.1%) and α-terpineol (12.0%). The methanol extract of L. schomburgkiana inhibited the DPPH radical, resulting in an EC50 value of 16.1 ± 0.7 μg.mL−1, which is only three times lower than that of trolox (4.7 ± 0.4 μg.mL−1), signifying a high antioxidant activity for the species. The amount of total phenolics (376.7 ± 35.5 mg GAE/g) and the trolox equivalent antioxidant capacity (327.0 ± 24.8 mg TE/g) of the methanol extract confirmed the significant antioxidative capacity of this plant. The brine shrimp bioassay carried out on the oil (49.6 ± 0.4 μg.mL−1) showed high toxicity, providing important evidence of its biological activity. The sensory evaluation of the leaves of L. schomburgkiana showed a percentage acceptance value very close to commercial oregano, indicating that the plant can be used in spice and condiment products.

Download Full-text