scholarly journals Effect of Pulsed Ultraviolet Light on the Total Phenol Content of Elderberry (<i>Sambucus nigra</i>) Fruit

2012 ◽  
Vol 03 (06) ◽  
pp. 774-783 ◽  
Author(s):  
Ramesh Murugesan ◽  
Valérie Orsat ◽  
Mark Lefsrud
Keyword(s):  
Ultraviolet Light ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Sambucus Nigra ◽  
Pulsed Ultraviolet Light

Chemical composition, total phenol content, antioxidant and healing potential of geopropolis from Melipona subnitida bees

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
D Sousa ◽  
R Olinda ◽  
G Viana ◽  
M Malmir ◽  
R Serrano ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Melipona Subnitida

Evaluation of virgin olive oil bitterness by total phenol content analysis

2007 ◽  
Vol 109 (3) ◽  
pp. 193-197 ◽  
Author(s):  
Gabriel Beltrán ◽  
María T. Ruano ◽  
Antonio Jiménez ◽  
Marino Uceda ◽  
María P. Aguilera
Keyword(s):  
Content Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Total Phenol Content and Antimicrobial Activity of Lingonberry (Vaccinium vitis-idaea L.) from Several Areas in the Eastern Carpathians

2017 ◽  
Vol 9 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Éva LASLO ◽  
Zoltán Attila KÖBÖLKUTI
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Effect ◽  
Bioactive Compound ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Eastern Carpathians ◽  
Spoilage Bacteria ◽  
New Perspective ◽  
Similar Growth

This study evaluated the antimicrobial activity and the total phenol content of Vaccinium vitis idaea L. berry fruit from five different localities with distinct growth sites in the Eastern Carpathians. The antibacterial effect of lingonberry was studied on nine selected Gram-positive and negative, foodborne, illness causing and spoilage bacteria. The total phenol content was estimated by the Folin-Ciocalteu method. The present results showed stronger antibacterial effect of lingonberry on Gram-negative bacteria, especially on Pseudomonas fluorescens and Pseudomonas aeruginosa. The total phenol content varied between 3.72 and 2.1 mM GAE/ml. As data suggested, Vaccinium vitis-idaea fruits originating from different geographic regions and environment, differ from each other in terms of bioactive compound quantity and activity. In the selection of new perspective cultivars of lingonberry, the geographical origin of fruits must be considered. Two Step Cluster analysis detected relatively well supported relationship between samples provided from similar growth sites. Correlation analysis showed no correlation between altitude, phenol content and antimicrobial activity.

scholarly journals Antioxidant activity and total phenolic content in Caulerpa filiformis (Chlorophyta) from Sechura Bay and Paracas Bay, Peru

2020 ◽  
Vol 27 (1) ◽  
pp. 061-066 ◽  
Author(s):  
Joyce Mamani ◽  
Jorge Chávez ◽  
Eder Apumayta ◽  
Patricia Gil-Kodaka
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Methanolic Extract ◽  
Total Phenol ◽  
North Coast ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phytochemical Screening ◽  
Phenol Content ◽  
The North

In Peru, Caulerpa filiformis is a marine algae listed as an invasive species. For years, its distribution has been considered to be in the north coast (Isla Lobos de Afuera and Piura) until a recent report of its distribution in the central coast (Ancash, Lima, and Ica). The present investigation aims to determine the main groups of secondary metabolites, total phenol content, and antioxidant activity of the methanolic extract of C. filiformis from Sechura Bay (Piura) and Paracas Bay (Ica). The main chemical groups were determined through phytochemical screening, the content of phenols by the Folin–Ciocalteu method, and antioxidant activity by the ABTS method (2,2-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid]) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH). The phytochemical screening of the methanolic extract of C. filiformis from Sechura Bay and Paracas Bay revealed the presence of carbohydrates, polyphenols, tannins, flavonoids, lipids, alkaloids, steroids, and triterpenes for both extracts. The total phenol content of the extract of C. filiformis from Sechura Bay (39.31 ± 0.39 mg of AGE/g extract) was significantly higher (p < 0.05) than that from Paracas Bay (18.78 ± 0.31 mg of AGE/g extract). In the ABTS and DPPH assays, the antioxidant capacity of the Sechura C. filiformis extract (IC50 = 3.49 ± 0.01 and 2.18 ± 0.02 mg/mL) was significantly higher (p < 0.05) than that of the Paracas C. filiformis extract (IC50 = 6.41 ± 0.02 and 2.42 ± 0.04 mg /mL). These findings suggest that the methanolic extract of C. filiformis is a source of secondary metabolites with an antioxidant potential.

scholarly journals Prediction of Total Phenolic Content in Extracts of Prunella Species from HPLC Profiles by Multivariate Calibration

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Saliha Sahin ◽  
Esra Isik ◽  
Cevdet Demir
Keyword(s):  
High Performance ◽  
Multivariate Calibration ◽  
Principal Component Regression ◽  
Principal Component ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Calibration Methods ◽  
Hplc Profiles

The multivariate calibration methods—principal component regression (PCR) and partial least squares (PLSs)—were employed for the prediction of total phenol contents of four Prunella species. High performance liquid chromatography (HPLC) and spectrophotometric approaches were used to determine the total phenol content of the Prunella samples. Several preprocessing techniques such as smoothing, normalization, and column centering were employed to extract the chemically relevant information from the data after alignment with correlation optimized warping (COW). The importance of the preprocessing was investigated by calculating the root mean square error (RMSE) for the calibration set of the total phenol content of Prunella samples. The models developed based on the preprocessed data were able to predict the total phenol content with a precision comparable to that of the reference of the Folin-Ciocalteu method. PLS model seems preferable, because of its predictive and describing abilities and good interpretability of the contribution of compounds to the total phenol content. Multivariate calibration methods were constructed to model the total phenol content of the Prunella samples from the HPLC profiles and indicate peaks responsible for the total phenol content successfully.

scholarly journals Strawberry jams: influence of different pectins on colour and textural properties

2009 ◽  
Vol 27 (No. 1) ◽  
pp. 20-28 ◽  
Author(s):  
M. Kopjar ◽  
V. Piližota ◽  
N.N. Tiban ◽  
D. Šubarić ◽  
J. Babić ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Textural Properties ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Phenol Content ◽  
Quality Properties ◽  
Texture Parameters ◽  
Important Quality

Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams and low-calorie strawberry jams containing fructose and aspartame or fructose syrup and aspartame. The highest anthocyanin content and total phenol content were detected in strawberry jam samples prepared with low methoxy amidated pectin. During storage, after 4 and 6 weeks at both storage temperatures, room temperature and 4°C, anthocyanin content and total phenol content decreased. Also, free radical scavenging activity decreased during storage. As far as the texture parameters are concerned, namely firmness, consistency and cohesiveness, the highest values were found in strawberry jam samples prepared with high methoxyl pectin.

scholarly journals Chestnut Drying Is Critical in Determining Aspergillus flavus Growth and Aflatoxin Contamination

Toxins ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 530 ◽  
Author(s):  
Simona Prencipe ◽  
Ilenia Siciliano ◽  
Carlotta Gatti ◽  
Maria Gullino ◽  
Angelo Garibaldi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Total Phenol ◽  
Fungal Colonization ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Drying Treatment ◽  
Drying Conditions

Chestnut drying is used to prevent postharvest losses and microorganism contamination during storage. Several studies reported the contamination by aflatoxins (AFs) produced by Aspergillus spp. in chestnuts. The effect of drying temperatures (from 30 to 50 °C) was evaluated on the growth of A. flavus and the production of aflatoxins in chestnuts. The influence of the treatment on the proximate composition, the total phenol content and antioxidant activity of chestnuts was considered. Fungal colonization was observed on the nuts dried at 30, 35, and 40 °C; the incidence was lower at 40 °C. The highest concentrations of AFB1 and AFB2 were produced at 40 °C. No aflatoxins were detected at 45 or 50 °C. At 40 °C A. flavus was under suboptimal conditions for growth (aw 0.78), but the fungus was able to synthesize aflatoxins. As the temperatures applied increased, the total phenol content increased, while the antioxidant activity decreased. A drying treatment at 45 °C for seven days (aw 0.64) could be a promising method to effectively control both the growth of aflatoxigenic fungi and the production of aflatoxins. This study provides preliminary data useful to improve the current drying conditions used in chestnut mills, to reduce both fungal growth and aflatoxin production.

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