scholarly journals Carotenoids, Flavonoids, Total Phenolic Compounds and Antioxidant Activity of Two Creeping Cotoneaster Species Fruits Extracts

2001 ◽  
Vol 71 (3) ◽  
pp. 136-142
Author(s):  
Dan Razvan Popoviciu ◽  
Ticuta Negreanu-Pirjol ◽  
Ludmila Motelica ◽  
Bogdan Stefan Negreanu Pirjol
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Ornamental Plants ◽  
Dry Weight ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Methanol Extraction ◽  
Total Antioxidant ◽  
Trolox Equivalent

Cotoneaster horizontalis Decne. and Cotoneaster microphyllus Wall. ex Lindl. species are two creeping bushes, commonly used as ornamental plants in gardens and parks. The aim of this paper was to assess the concentrations of some classes of bioactive compounds classes, carotenoids, flavonoids and total phenolic compounds, in fresh fruits of these species. Carotenoids and flavonoids were determined through acetone and methanol extraction followed by spectrophotometry. For total phenolics, methanol extraction and a spectrophotometric Folin-Ciocalteu method was used. The total antioxidant capacity was quantified through photochemiluminescence method by comparison with the standard substance used for calibration, Trolox� as tocopherol analogue (ACL procedure) using Photochem apparatus, Analytik Jena AG, Germany. Average values found in Cotoneaster horizontalis and Cotoneaster microphyllus fruit tissue were 380.63 mg/kg, respectively 179.63 mg/kg, carotenoids; 8036.07 mg/kg, respectively 6888.06 mg/kg flavonoids; and 16342.06 mg/kg GAE, respectively 18631.35 mg/kg GAE total phenolic compounds. These values are comparable to those found in other wild and cultivated related Rosaceae, including domestic rowans. Cotoneaster microphyllus fruits emphasized an increased antioxidant activity (up to 39.69 μmol Trolox equivalent/g dry weight).

scholarly journals Carotenoids, Flavonoids, Total Phenolic Compounds Content and Antioxidant Activity of Indigenous Pyracantha coccinea M. Roem. Fruits

2020 ◽  
Vol 71 (4) ◽  
pp. 258-266
Author(s):  
Dan Razvan Popoviciu ◽  
Ticuta Negreanu-Pirjol ◽  
Ludmila Motelica ◽  
Bogdan-Stefan Negreanu-Pirjol
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dry Weight ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Methanol Extraction ◽  
Total Antioxidant ◽  
Fresh Frozen ◽  
Pyracantha Coccinea

Scarlet/red firethorn, Pyracantha coccinea M. Roem., is a common ornamental shrub, commonly cultivated nowadays in Romania and many other countries, in gardens or hedges. The tree has small white flowers and it produces small bright colored berries. The fruit is bitter and astringent, making it inedible when raw. The fruit can be cooked to make jellies, jams, sauces and marmalade. In this study, the Pyracantha coccinea M. Roem fruits from three common cultivars named �Orange Glow�, �Red Column� and �Soleil d�Or�, were collected from different individuals in Constanta city, Romania. Both frozen and dried (80�C) fruits were analyzed for the active principles content such as, carotenoids, flavonoids and total phenolic compounds correlated with antioxidant activity. Carotenoids were determined by acetone extraction and UV-Vis spectrophotometry, flavonoids, by methanol extraction and UV-Vis spectrophotometry and total phenolic, by methanol extraction, Folin-Ciocalteu reaction and UV-Vis spectrophotometry. The total antioxidant capacity was quantified through photochemiluminescence method by comparison with the standard substance used for calibration, Trolox� as tocopherol analogue (ACL procedure) using Photochem apparatus, Analytik Jena AG, Germany. The average carotenoid content in fresh frozen fruits ranged between 278-545 mg/kg (dry weight equivalent), while in dry material 133-203 mg/kg. Total flavonoids averaged 1415-4953 mg/kg in fresh fruits, increasing after heat-drying to 2981-5759 mg/kg. Fresh fruits contained a total amount of phenolic compounds of 11501-21107 mg/kg DW gallic acid equivalent, while dry fruits averaged 5749-8261 mg/kg GAE. Pyracantha coccinea M. Roem. fruits emphasized an increased antioxidant activity correlated with a high content of potentially bioactive compounds, especially of phenolic compounds, both in frozen and heat-dried state. �Red Column� and �Orange Glow� are the most promising varieties of the three cultivars, for potential pharmaceutical applications.

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–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 β-carotene-linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics was determined. Results of the β-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 = VI > V > III > I > 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 Storage study of cereal bars formulated with banana peel flour

2018 ◽  
Vol 48 (3) ◽  
pp. 386-396 ◽  
Author(s):  
Vania Silva Carvalho ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Period ◽  
Banana Peel ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Phenolic Compounds ◽  
Content Type ◽  
Total Antioxidant ◽  
Cereal Bars

Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period. Findings In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars. Originality/value Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

scholarly journals Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Orange By-Product

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 49
Author(s):  
María del Carmen Razola-Díaz ◽  
Eduardo Jesús Guerra-Hernández ◽  
Celia Rodríguez-Pérez ◽  
Ana María Gómez-Caravaca ◽  
Belén García-Villanova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Orange Peel ◽  
Dry Weight ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Quantitative Analyses ◽  
Ultrasound Assisted

Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode; objective framed in the European SHEALTHY (non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables) project. For this purpose, a Box Behnken design of 27 experiments was carried out with 4 independent factors (ratio ethanol/water, time (min), amplitude (%) and pulse (%)). Quantitative analyses of total phenolic compounds (TPC) were performed by Folin-Ciocalteu method and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology. The optimal extracts were characterized by HPLC coupled to mass spectrometer detectors. The highest phenolic content and antioxidant activity was obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W) and pulse 100%. The established method allows the extraction of 30.42 mg of gallic acid equivalents/g dry weight of total phenolic compounds from OP; this value suppose an increment up to 60% higher than conventional extraction.

Total phenolics and antioxidant activity of a functional gel based on AÇAÍ (euterpe oleracea martius) pulp

2015 ◽  
Vol 3 (3) ◽  
pp. 252-259 ◽  
Author(s):  
Lucia Maria Jaeger Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Physical Activities ◽  
Total Phenolic ◽  
Euterpe Oleracea ◽  
Total Phenolic Compounds ◽  
Beneficial Effects ◽  
Dpph Method

The beneficial effects attributed to açaí and its derivatives are associated with its significant content of phenolic compounds, which has stimulated multiple/many researchers to identify these compounds and demonstrate their pharmacological properties, which include anti-inflammatory and antioxidant activities. The aim of this study was to determine the concentration of total phenolic compounds and the antioxidant activity of lyophilized pulps and functional gels of açaí. The antioxidant activity was the determining variable for the choice of the best formulation for the supplement. Pulp L exhibited higher antioxidant activity than the others according to the DPPH method, as well as higher content of total phenolic compounds. For the antioxidant activity, gels 3 and 4 did not differ significantly for the DPPH method, whereas in the ORAC method, gels 1 and 3 showed greater Trolox equivalents. It was concluded that gels 3 and 4 which had higher concentrations of lyophilized açaí pulp, showed higher concentrations of total phenolic compounds and consequently higher antioxidant capacity as demonstrated by the two methods applied and by the results obtained in the statistical analysis. Functional açaí gel may be used by adults who are involved in physical activities to reduce oxidative stress.

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.

scholarly journals Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2531
Author(s):  
Kristýna Šťastná ◽  
Daniela Sumczynski ◽  
Erkan Yalcin
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Water Soluble ◽  
Total Phenolic ◽  
Trolox Equivalent ◽  
Gallic Acid Equivalent

In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and jasmine flowers, the contents of crude and neutral-detergent fibre reached up to 2.0 and 5.0%, respectively. Similar increments were observed in phenolic compound contents and 2,2-diphenyl-1-picrylhydrazyl scavenging activity values. Concerning cookies supplemented with matcha tea, the total phenolic compound content raised from 1.0 to 4.8 mg gallic acid equivalent/g and the antioxidant activity value increased from 0.5 to 5.7 mg trolox equivalent/g on a dry weight basis. For determining the antioxidant activity values in water-soluble and insoluble phenolic fractions of the cookies, a photochemiluminiscence assay was separately applied, and they were found up to 0.8 mg ascorbic acid equivalent/g and 3.2 mg trolox equivalent/g, respectively. The main phenolic compounds in all supplemented cookies were neochlorogenic, gallic and vanillic acids.

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.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

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