scholarly journals Phenolics content and antioxidant activity of three Sorbus species

2019 ◽  
pp. 15-21
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Sorbus Aucuparia ◽  
Phenolics Content ◽  
Highly Correlated ◽  
Sorbus Aria

The phenolic content and antioxidant activity of Sorbus aucuparia L., Sorbus aria (L.) Crantz and Sorbus austriaca (Beck) Hedlund leaves and fruit were investigated. The quantification of total phenolics, flavonoids and phenolic acids was performed using the Folin–Ciocalteu, Dowd and Arnow methods, respectively. The antioxidant activity of the extracts was evaluated using DPPH, TEAC and FRAP methods with Trolox as a standard. Leaves had a higher content of phenolic compounds and antioxidant activity than the fruits for all species. The highest content of phenolics (76.11 mg gallic acid equivalents (GAE)/g plant), flavonoids (15.86 mg rutin equivalents (RE)/g plant) and phenolic acids (44.54 mg caffeic acid equivalents (CAE)/g plant) was determined for S. austriaca leaves. Sorbus austriaca fruit had the highest content of phenolics (13.21 mg GAE/g plant), flavonoids (1.82 mg RE/g plant) and S. aucuparia fruit had the highest content of phenolic acids (9.05 mg CAE/g plant). The antioxidant activity was in the range: DPPH=38.42–274.52 μmol Trolox equivalents (TE)/g plant; TEAC=43.23–403.02 μmol TE/g plant; FRAP=47.13–706.96 μmol TE/g plant. The highest values of antioxidant activity were found for S. austriaca leaf and fruit extracts while the lowest values were determined for S. aucuparia leaves and S. aria fruit. The antioxidant activity was highly correlated with total phenolics and phenolic acids.

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

2015 ◽  
Vol 13 (1) ◽  
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).

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Süleyman Doğu ◽  
Nurhan Uslu ◽  
Gbemisola J. Fadimu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heating Temperature ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dihydroxybenzoic Acid ◽  
Different Temperatures

AbstractThe effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

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 Phenolic Content and Antioxidant Activity in Trifolium Germplasm from Different Environments

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 298 ◽  
Author(s):  
Aldo Tava ◽  
Łukasz Pecio ◽  
Roberto Lo Scalzo ◽  
Anna Stochmal ◽  
Luciano Pecetti
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Structure ◽  
Dry Matter ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Adaptive Strategies ◽  
Phenolic Composition ◽  
Leaf Extracts ◽  
Plant Environment

Phenolics are important mediators in plant-environment interactions. The presence and concentration of phenolic compounds and their antioxidant activity were evaluated in leaves and flowers of a set of Trifolium species originating from contrasting environments encompassing lowland and mountain sites. The current germplasm proved a great reservoir of phenolic compounds, with different chemical structure and, possibly, diversified biological activity. Germplasm groups with specific phenolic composition were observed. In some cases, different patterns bore a taxonomic meaning. Lowland germplasm showed higher concentration of total phenolics in leaves than mountain accessions (50.30 vs. 34.19 mg/g dry matter (DM)), while the latter had higher concentration in flowers (114.16 vs. 57.44 mg/g DM). Outstanding concentration of isoflavones was observed in leaves of lowland germplasm (24.19 mg/g DM), and of both proanthocyanidins and flavonoids in flowers of mountain germplasm (53.81 and 56.62 mg/g DM, respectively). The pattern of phenolic composition in lowland and mountain germplasm was suggestive of different adaptive strategies. Three assays of antioxidant activity were tested, which were characterised by rather different reactivity towards phenolic composition. The scavenging activity was higher for leaf extracts of lowland germplasm, and for flower extracts of mountain germplasm. Besides identifying germplasm of interest, this study also suggested possible links between environmental factors and concentration and composition of phenolic compounds.

scholarly journals Chemical composition and antioxidant activity of geopropolis produced by Melipona fasciculata (Meliponinae) in flooded fields and cerrado areas of Maranhão State, northeastern Brazil

2016 ◽  
Vol 46 (3) ◽  
pp. 315-322 ◽  
Author(s):  
Marisa Cristina Aranha BATISTA ◽  
Bruno Vinicius de Barros ABREU ◽  
Richard Pereira DUTRA ◽  
Mayara Soares CUNHA ◽  
Flavia Maria Mendonça do AMARAL ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Gallic Acid ◽  
Phenolic Acids ◽  
Ellagic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Northeastern Brazil ◽  
Total Phenolic ◽  
Antioxidant Power

ABSTRACT Geopropolis, a mixture of plant resin, wax, soil and salivary secretion, is produced by the stingless bee Melipona fasciculata. This aim of this study was to investigate the chemical composition and antioxidant activity of geopropolis collected from beehives in two phytogeographical regions, flooded fields and cerrado, in the municipalities of Palmeirândia and Fernando Falcão, Maranhão State, northeastern Brazil. The geopropolis compounds were identified by gas chromatography-mass spectrometry (GC/MS). Additionally, total phenolic content was determined with the Folin−Ciocalteu reagent and antioxidant activity was evaluated in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. The four geopropolis samples varied in terms of total phenolic content and antioxidant activity and the highest values were observed for geopropolis from Fernando Falcão. Triterpenes such as cycloartane, ursane and oleanane and phenolic acids (protocatechuic acid and gallic acid) were identified in the geopropolis from Palmeirândia, while the phenolic acids, gallic and ellagic acid were the main compounds in geopropolis from Fernando Falcão. The antioxidant property of geopropolis is due to its high total phenolic content and predominance of gallic acid and ellagic acid. The results showed that the plant resources in two phytogeographical regions of Maranhão used by bees for the production of geopropolis contribute to the chemical composition and bioactivity of this product.

scholarly journals Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Urszula Złotek ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Michał Świeca ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hydroxyl Radicals ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Chenopodium Quinoa ◽  
Reducing Power ◽  
Oh Radicals ◽  
Drying Temperature

The aim of this study was to evaluate the influence of drying temperature on the phenolic acids profile and antioxidant activity of sprouts and leaves red and white Chenopodium quinoa (RQ and WQ, respectively). Four-day sprouts and leaves dried at 30, 45, and 60°C were tested. All sprouts contained significant amounts of phenolic compounds; however, higher content was determined in the RQ sprouts. Phenolic compounds from WQ sprouts seem to be thermostable in the studied temperature range, whereas total phenolics content in RQ sprouts decreased significantly after drying in the 60°C. Content of vanillic and p-coumaric acids did not differ significantly between sprouts dried at the same conditions; however, their level decreased in the high temperature. Irrespective of the drying temperature, higher activity against ABTS free radicals and reducing power was observed in the case of RQ sprouts extracts. Sprouts dried at 30°C had a higher ability to scavenge hydroxyl radicals. RQ sprouts were characterized by about two times higher antioxidant activity regardless of the method used. No significant differences between total phenolics (TPC) and flavonoids content in RQ and LQ leaves were found. In the both cases, decrease of TPC was observed after drying in the highest temperature. The leaves do not differ too much in terms of the phenolic acids profile, whereas the differentiating factor is thermal processing. Leaves of both quinoa contained thermostable compounds able to scavenge hydroxyl radicals. Reducing power and ability to scavenge OH radicals were correlated with all components of quinoa sprouts which suggest synergism between them and does not indicate the key role of a particular compound in creating antioxidant capacity. Germination and subsequent oven-drying at 30°C of quinoa seeds significantly increased the antioxidant properties compared with raw seeds. Also, in the case of leaves, the best results were obtained after drying at 30°C.

Comparative Antioxidant Potential of Bark and Leaves of Terminalia arjuna (Roxb) Wight & Arn from Himachal Pradesh

2017 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
Author(s):  
Vikas Kumar ◽  
Kamal Dev ◽  
Anuradha Sourirajan ◽  
Prem Kumar Khosla
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Ethanolic Extract ◽  
Terminalia Arjuna ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Phenolic And Flavonoid

The present study aimed to compare antioxidant activities, total phenolic and flavonoid content present in leaves and bark of Terminalia arjuna and check whether there is any correlation between phenolic content and flavonoid content with antioxidant activities or not. Phytochemical screening of ethanolic extract of leaves and bark revealed the presence of phenols, flavonoids, tannins, carbohydrates, glycosides, saponin, phytosterols and phytosteroids. Total phenolic content was found to be higher in bark (272.71±3.18 mg/g gallic acid equivalents) as compared to that of leaves (95±3.11 mg/g gallic acid equivalents). Similarly, flavonoid content of ethanolic extract of bark was found to be higher (203.95±5.13 mg/g rutin equivalents) than that of leaves (87.625±4.28 mg/g rutin equivalents). DPPH activity of ethanolic extract of bark (IC50-17.41 µg/ml) was more than that of leaves (IC50-20.22µg/ml). FRAP activity of bark (IC50- 4.781 µM Fe (II) equivalents) is more than that of leaves (IC50-7.572 µM Fe (II) equivalents). Nitric oxide (NO) scavenging activity of bark (IC50-12.87 µg/ml) was higher than that of leaves (IC50-13.91 µg/ml).The present study clearly showed that there is a correlation between total phenolics, flavonoid contents and antioxidant activity of leaves and bark of T. arjuna. The phenolic compounds and flavonoids could be major contributor to antioxidant activity of T. arjuna. Keywords: Terminalia arjuna, DPPH, FRAP, NO, IC50, Antioxidants

scholarly journals Effects of Increasing Doses of UV-B on Main Phenolic Acids Content, Antioxidant Activity and Estimated Biomass in Lavandin (Lavandula x intermedia)

2015 ◽  
Vol 10 (7) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Jaime Usano-Alemany ◽  
Lachinee Panjai
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Plant Growth ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
The Other ◽  
Total Phenolic ◽  
Aromatic Plant ◽  
Methanolic Extracts ◽  
One Year

Lavandin is a well-known aromatic plant cultivated mainly for its valuable essential oil. Nonetheless, little attention has been paid so far to the quantification of other natural products such as polyphenols. Accordingly, we examined the effect of increasing doses of UV-B radiation on the main phenolic content, antioxidant activity and estimated biomass of one year old lavandin pots compared with pots grown outdoors. Significantly higher total phenolic content and concentration of main polyphenols have been found in outdoor plants. Rosmarinic acid has been described as the major phenolic compound in methanolic extracts (max. 25.9±9.7 mg/g−1 DW). Furthermore, we found that increasing doses of UV-B promote the plant growth of this species as well as the accumulation of phenolic compounds although with less antioxidant capacity in scavenging DPPH radicals. On the other hand, our results showed a remarkable variability among individual plants regarding the content of major phenolic acids. The application of UV-B doses during plant growth could be a method to promote biomass in this species along with the promotion of higher content of valuable secondary metabolites.

scholarly journals Total antioxidant activity of yacon tubers cultivated in Brazil

2016 ◽  
Vol 40 (5) ◽  
pp. 596-605 ◽  
Author(s):  
Juciane Abreu Ribeiro Pereira ◽  
Meryene Carvalho Teixeira ◽  
Adelir Aparecida Saczk ◽  
Maria de Fátima Piccolo Barcelos ◽  
Marcelo Firmino de Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Natural Antioxidants ◽  
The Body ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Potential Health ◽  
Total Antioxidant

ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.

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