Combined Application of Fourier-transform Infrared, Second Derivative Infrared, and Two-dimensional Correlation Infrared Spectroscopy to Monitor the Quality of Dendrobium Huoshanense During Processing

2018 ◽  
Vol 18 (1) ◽  
pp. 21-33
Author(s):  
Chen Nai-dong ◽  
Chen Yue ◽  
Zhang Li ◽  
Chen Cun-Wu ◽  
Deng Hui ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Water Soluble ◽  
Second Derivative ◽  
Two Dimensional ◽  
Total Water ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Polysaccharide Content ◽  
Total Polyphenol Content ◽  
Soluble Polysaccharide

The objective of this study was to develop a multi-steps infrared macro-fingerprint method to discriminate Dendrobium huoshanense “Fengdou” (DHS FD) produced under different toasting and soaking conditions as well as to examine the effect of production conditions on the total polyphenol content, total water soluble polysaccharide content, and antioxidant activities. The results showed that though the Fourier transform infrared and second derivative infrared (SD-IR) spectra of the DHS FD processed under different conditions were similar visually, the DHS FDs could be discriminated by their characteristic peaks in the range of 1800–600 cm–1 from their IR and SD-IR files and the cross-peaks in the region of 1280–950 cm–1 in their two-dimensional correlation spectroscopy IR spectra. The total polyphenol content increased and the total water soluble polysaccharide content decreased in the DHS FDs toasted at temperatures from 110°C to 190°C for 30 min. Soaking process showed variable effects on the total polyphenol content and total water soluble polysaccharide content. The total polyphenol content of the DHS FDs toasted below 150°C increased as the soaking temperatures increased while the total water soluble polysaccharide content showed an opposite trend. Both the total polyphenol content and total water soluble polysaccharide content of the DHS FDs toasted at 170°C and 190°C showed little difference when soaking temperatures varied from 4°C to 100°C. The investigation of the 2,2-Diphenyl-1-picrylhydrazyl cleaving activity revealed that toasting and soaking process might increase the antioxidant activity of the DHS while too high toasting temperatures would decrease their activity. The multi-steps infrared macro-fingerprint analysis with high resolution and excellent macroscopic fingerprint features could effectively discriminate the DHS produced under different conditions without involving any separation and extraction. Consequently, the use of this method is recommended for quality control of the DHS FD.

scholarly journals Effect of Processing Variables on Anthocyanin and Total Polyphenol Extraction from Water Caltrop (Trapa bispinosa) Hull

2018 ◽  
Vol 2 ◽  
pp. 76-83
Author(s):  
Babita Adhikari ◽  
Ojeswi Krishna Shrestha
Keyword(s):  
Particle Size ◽  
Extraction Method ◽  
Aqueous Extraction ◽  
Water Soluble ◽  
Anthocyanin Content ◽  
Particle Sizes ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Significant Difference

Anthocyanins are water soluble pigments responsible for the brilliant orange red through deep purple colors in flower and fruits. The effects of different extraction variables (pH, particle size, temperature and time, extraction method) on anthocynin, total polyphenol content and antioxidant of the extracts were studied. The anthocyanin content of fresh and dried (55 °C for 2 h) water caltrop hull were 68.68 and 44.38 μg/100 g d.b. respectively. Temperature, particle size and pH played a significant role (p<0.05) in aqueous extraction of anthonycinin. The optimum aqueous extraction condition were pH of 4.49, particle size of 300 μm, temperature of 67.2 °C and time of 25.38 min which gave 70.3% anthocynin extraction. There was a significant effect of extraction method (acidified ethanol, acidified ethanol and pH differential methods) and particles size on anthocynin extraction (p<0.05). The total polyphenol content in the aqueous extracts from water caltrop hull powder of 300, 690 and 1080 μm were in the range of 55.02-60.31 mg GAE/g dm. The extraction of total polyphenol from 300 μm was significantly different from 690 and 1080 μm particle sizes, while there was no significant difference between from 690 and 1080 μm respectively (p>0.05). The particle size had a significant effect (p<0.05) on the antioxidant activity of the extract and the values ranged from 173.36 μg/mL to 193.69 μg/mL.

Assessment of Antimicrobial Activity and total Polyphenol Content of Rosa multiflora and Rosa wichuraiana

2019 ◽  
Vol 10 (04) ◽  
pp. 646-650
Author(s):  
Hyeusoo Kim ◽  
Kyeong Won Yun
Keyword(s):  
Antimicrobial Activity ◽  
Ethyl Acetate ◽  
Antimicrobial Agents ◽  
Ethyl Acetate Fraction ◽  
Rosa Multiflora ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Water Fraction ◽  
Total Polyphenol Content ◽  
Rosa Species

The fruit of Rosa multiflora has been used as traditional herbal medicine in Asian countries. The present investigation was undertaken to study the antimicrobial activity and total polyphenol content of hexane, ether, ethyl acetate, water fraction of methanol extract of fruit and flower from Rosa multiflora and Rosa wichuraiana. Antimicrobial activity of the mentioned fractions against 3 gram-positive and 4 gram-negative bacteria using disk diffussion method. The measurement of minimal inhibition concentration (MIC) showed that the ethyl acetate fraction of the two Rosa species is the most effective against the tested bacteria. The total polyphenol content of ethyl acetate fraction of the two Rosa species is higher than the other fractions. The results indicate the antimicrobial activity was related with the total polyphenol content and the fruit and flower of the two Rosa species can be considered as a natural source of antimicrobial agents.

Сrude Plant Extracts Mediated Polyphenol Oxidation Reactions in the Presence of 3-Methyl-2-Benzothiazolinone Hydrazone for the Determination of Total Polyphenol Content in Beverages

2018 ◽  
Vol 15 (1) ◽  
pp. 11-20 ◽  
Author(s):  
Maria A. Morosanova ◽  
Anton S. Fedorov ◽  
Elena I. Morosanova
Keyword(s):  
Hydrogen Peroxide ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Crude Extract ◽  
Reaction Rates ◽  
Green Bean ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content

Background: The consumption of antioxidants, including phenolic compounds, is considered important for preventing the oxidative damage diseases and ageing. The total polyphenol content (TPC) is the parameter used to estimate the quality of plant-derived products. Methods: Phenol oxidase activity of green bean (Phaseolus vulgaris) crude extract (in the presence of hydrogen peroxide) and banana (Musa sp.) pulp crude extract has been studied spectrophotometrically using catechol, gallic acid, caffeic acid, ferulic acid, and quercetin as substrates. All studied compounds have been oxidized in the presence of green bean crude extract and hydrogen peroxide; all studied compounds except ferulic acid have been oxidized in the presence of banana pulp crude extract. Michaelis constants (Km) and maximum reaction rates (Vmax) have been determined for oxidation in the presence of green bean crude extract and hydrogen peroxide (Km are 3.8×10-4 M, 1.6×10-3 M, 2.2×10-4 M, 2.3×10-4 M, 1.4×10-4 M and Vmax are 0.046 min-1, 0.102 min-1, 0.185 min-1, 0.053 min-1, 0.041 min-1 for catechol, gallic acid, caffeic acid, ferulic acid, and quercetin, respectively) and for oxidation in the presence of banana pulp crude extract (Km are 1.6×10-3 M, 3.8×10-3 M, 2.2×10-3 M, 4.2×10-4 M and Vmax are 0.058 min-1, 0.025 min-1, 0.027 min-1, 0.015 min-1 for catechol, gallic acid, caffeic acid, and quercetin, respectively). The influence of 3-methyl-2-benzothiazolinone hydrazone (MBTH) on the oxidation reactions kinetics has been studied: Michaelis constants values decrease and maximum reaction rates increase, which contributes to the increase in sensitivity of the determination. Results: Kinetic procedures of Total Polyphenol Content (TPC) determination using crude plants extracts in the presence of MBTH have been proposed (time of analysis is 1 min). For gallic acid (used as a standard for TPC determination) detection limit is 5.3×10-5 M, quantitation limit is 1.8×10-4 M, and linear range is 1.8×10-4 - 1.3×10-3 M for green bean crude extract; detection limit is 2.9×10-5 M, quantitation limit is 9.5×10-5 M, and linear range is 9.5×10-5 - 2.4×10-3 M for banana pulp crude extract. Proposed procedures are characterized by higher interference thresholds for sulfites, ascorbic acid, and citric acid compared to pure enzymes (horseradish peroxidase and mushroom tyrosinase) in the same conditions. Compared with standard Folin-Ciocalteu (FC) method the procedures described in this work are also characterized by less interference and more rapid determination. Conclusion: The procedures have been applied to TPC determination in tea, coffee, and wine samples. The results agree with the FC method for tea and coffee samples and are lower for wine samples, probably, due to sulfites interference.

scholarly journals Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 30
Author(s):  
Viktória Kapcsándi ◽  
Erika Hanczné Lakatos ◽  
Beatrix Sik ◽  
László Ádám Linka ◽  
Rita Székelyhidi
Keyword(s):  
Seed Oil ◽  
Grape Seed ◽  
Seed Oils ◽  
Grape Seeds ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Grape Seed Oil ◽  
Total Antioxidant ◽  
Grape Varieties

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

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