scholarly journals Optimización de las condiciones de extracción de compuestos fenólicos en el extracto de orujo de uva variedad malvasía

2018 ◽  
Vol 3 (3) ◽  
pp. 19
Author(s):  
Laura Soto Arrieta ◽  
Maria Berradre ◽  
Jose Ortega ◽  
Jorge Ortega ◽  
Betzabe Sulbaran ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Analysis ◽  
Vitis Vinifera ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Grape Marc ◽  
Surface Method ◽  
Palabras Clave

  El orujo presenta en su composición altos niveles de compuestos fenólicos con propiedades antioxidantes interesantes para su utilización en alimentos y/o en diferentes sistemas biológicos. Se optimizaron las condiciones para la extracción de compuestos fenólicos empleando método de superficie de respuesta (MSR) en orujo de uvas variedad Malvasía, en el estado Zulia, Venezuela. El contenido de compuestos fenólicos totales se cuantificó por el método de Folin Ciocalteu y la actividad antioxidante del extracto por el método ABTS. Se estudiaron los efectos de la concentración del solvente y la temperatura de extracción en la evaluación del contenido de compuestos fenólicos. Las condiciones más adecuadas resultantes por el MSR para el orujo de uvas proveniente de la variedad Malvasía fue a 92,09% de etanol y 65°C. El análisis químico del extracto optimizado reportó una actividad antioxidante de 21,08 ± 2,69 mmol TEAC.100g-1.    Palabras clave: Vitis Vinifera, compuestos fenólicos, extracción, optimización, antioxidante.   Abstract   The pomace presents high levels of phenolic compounds with interesting antioxidant properties for use in food and / or in different biological systems in its composition. The conditions for the extraction of phenolic compounds were optimized using the response surface method (MSR) in grape marc Malvasia variety, in Zulia state, Venezuela. The content of total phenolic compounds was quantified by the Folin Ciocalteu Method and the antioxidant activity of the extracts by the ABTS method. The effects of the concentration of the solvent and the temperature of extraction in the evaluation of the content of phenolic compounds were studied. The most suitable conditions resulting from the MSR for the grape marc coming from the Malvasia variety was 92.5% Ethanol and 65 °C. The chemical analysis of the optimized extract reported an antioxidant activity of 21.08 ± 2.69 mmol TEAC.100g-1.   Key words: Vitis Vinifera, phenolic compounds, extraction, optimization, antioxidant.

scholarly journals Determination of Antioxidant Properties of 26 Chilean Honeys and a Mathematical Association Study with their Volatile Profile

2012 ◽  
Vol 7 (7) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Elizabeth Sánchez ◽  
Marisa Piovano ◽  
Erika Valdés ◽  
Manuel E. Young ◽  
Cristian A. Acevedo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Persea Americana ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Total Phenolic Compounds ◽  
Latent Structures

Radical scavenging activity (RSA), antioxidant content (TEAC), total phenolic compounds content (TPCC) and volatile profile (VOCs) were measured in 26 honeys obtained from the Valparaíso Region (Chile). Persea americana honey was the most interesting sample according to these evaluated parameters. A Projection to Latent Structures (PLS) based algorithm was used to model the possible relationship between antioxidant activity, total phenolic compounds content and volatile profile. Concerning the volatile profile, only nine volatile compounds, of a total of fifty, showed dependence on antioxidant activity and total phenolic compounds content.

scholarly journals Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field

2020 ◽  
pp. 186-195
Author(s):  
Shohreh Arab Shirazi ◽  
Ahmad Pedram Nia ◽  
Mohammad Reza Saeidi Asl ◽  
Fariba Naghipour ◽  
Hamid Tavakolipour
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Electric Field ◽  
Antioxidant Activities ◽  
Pulse Electric Field ◽  
Antioxidant Properties ◽  
Pulsed Electric Field ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Positive Effects

Introduction. More attention has been paid in recent decades to extracts and essential oils from various plants as natural antioxidant sources due to their positive effects on food oxidation reactions. Our study aimed to compare the antioxidant activity of aqueous and alcoholic extracts from Salvia leriifolia L. and Linum usitalissmum L.The extracts were subjected to a pulsed electric field with intensities of zero (without pretreatment), 3 and 6 kV·cm–1, and a constant pulse number of 30. For this purpose, parameters such as total phenolic compounds and antioxidant activity were investigated by DPPH and TEAC methods. Results and discussion. Our results showed that a higher intensity of a pulsed electric field pretreatment and the use of an alcoholic solvent significantly raised total phenolic compounds in the extracts and their antioxidant activity at a 95% confidence level. We found significant effects of the plant source (Linum usitalissmum and Salvia leriifolia), pretreatment (pulse electric field at intensities of 0.3 and 6 kV·cm–1), and a solvent (aqueous and alcohol) on the extracts’ antioxidant activity (P < 0.05). In addition, there was a significant correlation between the results of the DPPH and the TEAC antioxidant activities (P < 0.01 and r = 0.932). Conclusion. The total antioxidant activity (based on both TEAC and DPPH methods) and total phenolic compounds extracted from Salvia leriifolia were higher than those from Linum usitalissmum (P < 0.05). Based on the results, the extract obtained from Salvia leriifolia with an alcoholic solvent and a pulsed electric field pretreatment (at 6 kV·cm–1 and 30 pulses) was selected as possessing desired antioxidant properties.

scholarly journals Bioactive Compounds and Antioxidant Properties of Banana Inflorescence in a Beverage for Maternal Breastfeeding

2020 ◽  
Vol 11 (1) ◽  
pp. 343
Author(s):  
Doungporn Amornlerdpison ◽  
Vachira Choommongkol ◽  
Kanjana Narkprasom ◽  
Susanha Yimyam
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Aqueous Extract ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Microbial Pathogens ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Health Food

Banana inflorescence is consumed as a traditional Thai cuisine for milk lactation in maternal breastfeeding. In this study, the inflorescence of banana (Musa x paradisiaca) was extracted in various solvents to determine the bioactive compounds and antioxidant activity in 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging. A suitable extract was developed into a beverage. We compared the results for the amount of total phenolic compounds and the capability of antioxidants obtained in polar and non-polar solvents. The extract in a high-polarity solvent demonstrated high total phenolic compounds and flavonoids. The bioactive compounds of banana inflorescence contained β- sitosterol, flavonoids, saponin, and other phenolic compounds such as catechin and isoquercetin. The aqueous extract of banana inflorescence was developed to act as a primary beverage ingredient. The beverage containing the aqueous extract of banana inflorescence (BAB) exhibited a brownish-yellow color and displayed high acidity and high total phenolic compounds, which are responsible for the antioxidant activity. The food processing of BAB showed no contamination of microbial pathogens. From our results, we concluded that banana inflorescence is a beneficial health food supplement for general consumers. Additionally, the beverage provides convenience and an alternative drink for postpartum mothers who breastfeed for their infants.

scholarly journals Quality Properties of Husk Tomato Juice and Its Impact in Stirred Probiotic Yogurt

2019 ◽  
pp. 1-10
Author(s):  
Eman M. Hegazy ◽  
Afaf O. Ali ◽  
Hoda Samir El-Sayed ◽  
Jihan M. Kassem
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dairy Product ◽  
Antioxidant Properties ◽  
Tomato Juice ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Probiotic Yogurt ◽  
Husk Tomato

Background: Thinking about something new that is important for consumer health is a great concern to all those interested in the dairy industry and its products. Husk Tomato is a promising nutritious fruit rich in minerals, vitamins, and antioxidant compounds. Aim: The objective of this study is to evaluate Husk Tomato Juice (HTJ) constituents, its antimicrobial activity and antioxidant properties. Then utilize it for producing stirred probiotic yogurt (SPY) as a novel fermented product. Methodology: The main components and sugars of fresh HTJ were analyzed using High Performance Liquid Chromatography (HPLC). Antioxidant activity by DDPH (2, 2-diphenyl-1picrylhydrazil) test as well as total phenolic compounds were also determined. Four treatments of SPY fortified with 20, 30, 40 and 50% (v/v) HTJ & Lb. casei FEGY9973 (as probiotic bacteria) were prepared and served as T1, T2, T3 and T4 respectively were compared against control without juice. Results: Data revealed that the main compounds of HTJ were Sinapic (8.170 µg/ml), Protocatechuic (6.344 µg/ml) and Cinnamic (4.660 µg/ml). Contents of Fe, Mg, Na and Ca were 1.766, 1.627, 7.436 and 12.14 mg/100 g. Antioxidant activity and total phenolic compounds of fresh HTJ were 68.88% and 319.15 ppm respectively. It was found that HTJ had powerful antimicrobial activity against both of Y. enterocolitica and Ent. faecalies. On the other hand, data revealed that the antioxidant activity of fresh SPY samples were significantly (p<0.05) higher 67.66, 76.93, 69.34 and 69.59% for T1, T2, T3 and T4 in order, compared to control sample (66.57%). While, appearance scores had no significant (p>0.05) for all samples in fresh, 5 and 10 days of storage. All treatment samples possessed acceptable sensory properties. Conclusion: It could be conducted that SPY fortified with 20 and 30% HTJ had been successfully produced as a healthy dairy product.

Vegetative propagation, chemical composition and antioxidant activity of yerba mate genotypes

2021 ◽  
pp. 1-10
Author(s):  
Leandro Marcolino Vieira ◽  
Renata de Almeida Maggioni ◽  
Jéssica de Cássia Tomasi ◽  
Erik Nunes Gomes ◽  
Ivar Wendling ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vegetative Propagation ◽  
Adventitious Rooting ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Total Phenolic Compounds ◽  
Leaf Retention ◽  
Correlated Components

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

Effect of Drying on Total Phenolic Compounds, Antioxidant Activity, and Kinetics Decay in Pears

2015 ◽  
Vol 15 (2) ◽  
pp. 173-186 ◽  
Author(s):  
Raquel P. F. Guiné ◽  
Maria João Barroca ◽  
Fernando J. Gonçalves ◽  
Mariana Alves ◽  
Solange Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Total Phenolic Compounds

scholarly journals Phytochemical Characterization, In Vitro Antioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Francisco Erik González-Jiménez ◽  
Juan Alfredo Salazar-Montoya ◽  
Graciano Calva-Calva ◽  
Emma Gloria Ramos-Ramírez
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Micellar Electrokinetic Chromatography ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Electrokinetic Chromatography ◽  
Polyphenol Profile ◽  
Gallic Acid Equivalent ◽  
Dry Fruit

Due to their antioxidant properties, polyphenolic compounds are considered beneficial for human health. In this work, we investigated the polyphenol profile and antioxidant activity of edible tejocote (Crataegus pubescens) fruit extracts by micellar electrokinetic chromatography (MEKC) and HPLC/UV. The major phenolic compounds in the pulp extracts were (+)-catechin (9.17 ± 0.20 mg/100 mg dry fruit), (−)-epicatechin (4.32 ± 0.11 mg/100 mg dry fruit), and chlorogenic acid (5.60 ± 0.24 mg/100 mg dry fruit). The total phenolic content was 168.6 ± 0.9 mg gallic acid equivalent/g dry fruit; the total proanthocyanidin content was 84.6 ± 1.4 mg cyanidin/100 g dry fruit; and the total flavonoid content was 55.89 ± 1.43 mg quercetin/g dry fruit. Interestingly, procyanidins (dimers, trimers, and tetramers of (−)-epicatechin and (+)-catechin) were detected in the extract. This is the first study reporting the presence of polymeric polyphenols in Crataegus pubescens fruit. Accordingly, these fruits demonstrate great potential as a natural source of antioxidant phenolic compounds and could therefore be used as a nutraceutical and functional food.

scholarly journals Antioxidant activity of phenolic fraction of pea (Pisum sativum)

2013 ◽  
Vol 19 (No. 4) ◽  
pp. 139-142 ◽  
Author(s):  
R. Amarowicz ◽  
M. Karamać ◽  
S. Weidner
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Beta Carotene ◽  
Uv Spectra ◽  
Model System ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Phenolic Fraction

An extract of seeds of pea was prepared using 80% (v/v) acetone. Six fractions (I&ndash;VI) were separated from the crude extract on a Sephadex LH-20 column using methanol as the mobile phase. The antioxidant activity of fractions was investigated in a &beta;-carotene-linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics was determined. Results of the &beta;-carotene-linoleate model system indicated that antioxidant activities of separated fractions correlated with their content of total phenolic compounds and they decreased in the order of IV&nbsp;= VI &gt; V &gt; III &gt; I &gt; II. The antioxidant activity of fractions IV and VI was very strong as compared with that of butylated hydroxyanisole (BHA). Absorption maxima from UV spectra showed that flavonoids, and not phenolic acids, were the main phenolic compounds in separated fractions.

scholarly journals Characterization of two Moroccan watermelon seeds oil varieties by three different extraction methods

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 13
Author(s):  
Ihssane Ouassor ◽  
Younes Aqil ◽  
Walid Belmaghraoui ◽  
Souad El Hajjaji
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Citrullus Lanatus ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Seed Oils ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Soxhlet Apparatus

The purpose of this study is to assess and evaluate the physicochemical properties of the seed oils of two Moroccan varieties of watermelon “Citrullus lanatus” extracted by three different techniques, a mechanical process using cold press, and two chemical processes using a Soxhlet apparatus and a sonotrode ultrasound assisted extraction (UAE) using n-hexane. The total phenolic compounds (TPC) and antioxidant properties against the DPPH radicals (2,2-diphenyl-1-picrylhydrazyl) were also studied. The seed oils of both varieties of watermelon exhibited high concentrations of unsaturated fatty acids with the predominance of linoleic and oleic fatty acids. The primary sterol was β-sitosterol, and high levels of total tocopherols were observed. Ɣ-tocopherol was the predominant tocopherol in all tested oils. The Citrullus lanatus var. lanatus variety seeds oil exhibited the highest TPC value (89.5 ± 0.06 mg EGA/100 g; EGA: gallic acid equivalent), with 82.4 ± 0.03% DPPH free radical inhibition efficiency. Nevertheless, all tested seeds oils showed a significant amount of total phenolic compounds and a good inhibition against DPPH radicals ranging from 51.1 ± 0.1% to 84.8 ± 0.04%. In addition, the influence of the ultrasonic extraction parameters was studied using two different solvents (n-hexane and the methanol-chloroform mixture), with different particle sizes (500–300 µm), duration (10 and 20 minutes), cycle (1–0.5), amplitude (80–100%) and solvent/seed ratios (1:5 and 1:10), and the seed roasting parameter was also studied. The oil yield was mainly affected by the extraction solvent, then the solvent/seed ratio and the duration, respectively.

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