scholarly journals Analysis of triterpenoids, carotenoids, and phenylpropanoids in the flowers, leaves, roots, and stems of white bitter melon (Cucurbitaceae, Momordica charantia)

2021 ◽  
Vol 20 (1) ◽  
pp. 155-160
Author(s):  
Do Manh Cuong ◽  
Ramaraj Sathasivam ◽  
Chang Ha Park ◽  
Hyeon Ji Yeo ◽  
Ye Eun Park ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Cinnamic Acid ◽  
Developmental Stages ◽  
Momordica Charantia ◽  
Bitter Melon ◽  
Coumaric Acid ◽  
Direct Sunlight ◽  
Β Carotene ◽  
Different Parts

Purpose: To evaluate the contents of carotenoids, triterpenoids, and phenylpropanoids in different parts of white bitter melon.Methods: We evaluated the accumulation of 2 triterpenoids, 10 carotenoids, and 11 phenylpropanoids in different parts of white bitter melon, including fruits at four different developmental stages using HPLC.Results: Charantin, lutein, and rutin were the main triterpenoids, carotenoids, and phenylpropanoids, respectively. The accumulation of triterpenoids (momordicine and charantin), carotenoids (antheraxanthin, lutein, violaxanthin, α-carotene, and β-carotene), and phenylpropanoids (caffeic acid, chlorogenic acid, epicatechin, gallic acid, p-coumaric acid, rutin, and trans-cinnamic acid) was high inthe leaves and/or flowers, which are exposed to direct sunlight, but low in the roots.Conclusion: Most of the analyzed components were accumulated at high levels in the leaves and/or flowers. These results will help exploit the compounds in various parts of white bitter melon that are beneficial for human health. Keywords: Momordica charantia, Bitter melon, Triterpenoid, Carotenoid, Phenylpropanoid

scholarly journals Anti-malarial Activity Of Phenolic Acids Is Structurally Related

2020 ◽  
Author(s):  
Prince A Fordjour ◽  
Jonathan P Adjimani ◽  
Bright Asare ◽  
Nancy O Duah-Quashie ◽  
Neils B Quashie
Keyword(s):  
Plasmodium Falciparum ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Protocatechuic Acid ◽  
Antimalarial Activity ◽  
Coumaric Acid

Abstract Background In the absence of an effective vaccine against malaria, chemotherapy remains a major option in the control of the disease. Then, the recent report of the emergence and spread of clones of Plasmodium falciparum resistant to available antimalarial drugs should be of concern as it poses a threat to disease control. Compounds whose pharmacological properties have been determined and touted for other disease can be investigated for antimalarial activity. Phenolic acids (polyphenols) have been reported to exhibit antioxidant, anticancer, anti-inflammatory, antiviral and antibiotic effects. However, information on their antimalarial activity is scanty. Phenolic acids are present in a variety of plant-based foods: mostly high in the skins and seeds of fruits as well as the leaves of vegetables. Systematic assessment of these compounds for antimalarial activity is therefore needed. Method Using the classical in vitro drug test, the antimalarial activities of five hydroxycinnamic acids, (caffeic acid, rosmarinic acid, chlorogenic acid, o-Coumaric acid and ferulic acid) and two hydroxybenzoic acids (gallic acid and protocatechuic acid) against 3D7 clones of Plasmodium falciparum was determined. Results Among the phenolic acids tested, caffeic acid and gallic acid were found to be the most effective, with mean IC 50 value of 17.73µg/ml and 26.59µg/ml respectively for three independent determinations. Protocatechuic acid had an IC 50 value of 30.08 µg/ml. Rosmarinic acid and chlorogenic acid, showed moderate antimalarial activities with IC 50 values of 103.59µg/ml and 105µg/ml respectively. The IC 50 values determined for ferulic acid and o-Coumaric acid were 93.36µg/ml and 82.23µg/ml respectively. Conclusion The outcome of this study suggest that natural occurring phenolic compounds have appreciable level of antimalarial activity which can be exploited for use through combination of actions/efforts including structural manipulation to attain an increase in their antimalarial effect. Eating of natural food products rich in these compounds could provide antimalarial prophylactic effect.

scholarly journals Vitamins, Flavonoids, and Phenolic Acid Levels in Early- and Late-ripening Apricot (Prunus armeniaca L.) Cultivars from Turkey

HortScience ◽  
2013 ◽  
Vol 48 (6) ◽  
pp. 696-700 ◽  
Author(s):  
Muttalip Gündoğdu ◽  
Tuncay Kan ◽  
Mustafa Kenan Gecer
Keyword(s):  
Chlorogenic Acid ◽  
High Performance ◽  
Dry Matter ◽  
Early Period ◽  
Prunus Armeniaca ◽  
Matter Content ◽  
Dry Matter Content ◽  
Coumaric Acid ◽  
Prunus Armeniaca L ◽  
Β Carotene

This study aimed at determination of vitamin (A, E, C, β-carotene, and lycopene), phenolic, and flavonoid contents in apricots at different stages of ripening using high-performance liquid chromatography (HPLC). The effect of ripening in terms of phytochemical contents was investigated. Early period apricots showed 2.5 to three times higher level of vitamins (A, E, C, and β-carotene, and lycopene) in all types of apricots than others (P < 0.05). Early-ripened cultivar, Boccuia, showed the highest level of vitamins, although a higher level of vitamin C was measured in late-ripened cultivar Levent (P < 0.05). No lycopenes were determined in late-period apricots in contrary to early- and middle-period apricots. Levels of phenolics and flavonoids were measured in all types (3-B-Q-D, procyanidin B1, B2, B3, caffeic acid, gallic acid, p-coumaric acid, epigallocatechine, catechine, epictechine, chlorogenic acid, ferrulic acid, and routine) and statistical deviation of all types was noted (P < 0.05). Among all, the cultivar Özal showed the highest level of chlorogenic acid (45,843.00 μg·g−1 dry matter) in all ripening periods, where middle-ripened cultivar Adilcevaz showed the lowest level of p-coumaric acid (7.93 μg·g−1 dry matter content base).

scholarly journals HPLC Determination of Polyphenols from Calendula officinalis L. Flowers

2017 ◽  
Vol 21 (2) ◽  
pp. 97-101 ◽  
Author(s):  
Adina Frum
Keyword(s):  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Chemical Compounds ◽  
Hplc Method ◽  
Calendula Officinalis ◽  
Calendula Officinalis L

AbstractRomanian spontaneous flora provides a lot of resources for the determination of different chemical compounds. This study uses flower samples fromCalendula officinalisL. extracted through maceration. The chemical compounds determined were: (+)-catechin, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, gallic acid, rutin, resveratrol and quercetin. They were analyzed by using an optimized HPLC method. (+)-Catechin, caffeic acid, chlorogenic acid and quercetin could not be identified in the analyzed samples. The greatest amount of phenolic compound found was rutin and the smallest quantity was determined for ferulic acid. The quantified compounds have proven to have benefits regarding human health, thus they can be used as functional compounds and can be included in food products and food supplements.

scholarly journals (394) Antimutagenicity, Antioxidant Activity, and Polyphenolic Contents of Bitter Melon Varieties (Momordica charantia L.)

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1033D-1034 ◽  
Author(s):  
Shahidul Islam ◽  
M. Jalaluddin ◽  
Navam Hettiarachchy
Keyword(s):  
Gallic Acid ◽  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Momordica Charantia ◽  
Blood Cholesterol ◽  
Total Phenolic ◽  
Bitter Melon ◽  
Methanolic Extracts ◽  
Freeze Dried

Bitter melon (Momordica charantia L.), an annual vegetable of Cucurbitaceae family, is a vegetable with important nutritional and medicinal qualities. Four adaptable lines/varieties were tested in replicated field trials for productivity, and biochemical and medicinal characteristics at the University of Arkansas at Pine Bluff. The total phenolic contents of the oven-dried and freeze-dried tissues, and seeds, ranged from 5.39–7.75, 6.72–8.02, 6.40–8.90, and 4.67–6.69 mg·g-1 on a dry weight basis, respectively. The total phenolic content of bitter melon from India green (IG), India white (IW), China green (CG) and China white (CW) varieties were 4.67–6.72, 6.03–8.02, 5.39–7.81, and 6.69–8.90 mg·g-1 dry material, respectively. The main phenolic acids in bitter melon flesh were gallic acid, gentisic acid, catechin, chlorogenic acid, and epicatechin. Bitter melon seeds had the phenolic acids, gallic acid, catechin, and epicatechin. The antioxidant activities of methanolic extracts from the bitter melons varieties IG, IW, CG, and CW ranged from 79% to 85%, 79% to 83, 80% to 85, and 79% to 86% inhibition, respectively. The antioxidant activities of the seed ranged from 79% to 84% inhibition. Methanolic extracts of freeze-dried flesh and seed from var. IW and CG showed very high antimutagenic effects against benzo(a)pyrene with Salmonella TA98 (92% to 100% inhibition) TA100 (79% to 86% inhibition), but lower antimutagenicity activities against sodium azide that ranged from 46% to 54% and 17% to 32% inhibition, respectively. The popular belief that bitter melon improves glucose tolerance in Type II diabetes and lowers blood cholesterol is being investigated. It has not been determined which alkaloids, polypeptides, or combination of chemicals found in bitter melon are responsible for the beneficial medicinal effect.

scholarly journals IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN COWPEAS OF BRS XIQUEXIQUE CULTIVAR

2018 ◽  
Vol 31 (1) ◽  
pp. 209-216 ◽  
Author(s):  
REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO ◽  
GENI RODRIGUES SAMPAIO ◽  
ROSANA APARECIDA MANÓLIO SOARES ◽  
CÍNTIA PEREIRA DA SILVA ◽  
MARCOS ANTONIO DA MOTA ARAÚJO ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Functional Food ◽  
Hplc Analysis ◽  
World Population ◽  
Coumaric Acid ◽  
The North ◽  
The World

ABSTRACT Cowpea (Vigna unguiculata [L.] Walp.) is one of the most important legumes produced in tropical and subtropical regions throughout the world, especially in the developing countries in Africa, Latin America, and Asia. It is the main source of protein, calories, dietary fiber, minerals, and vitamins for a large segment of the world population. Cowpea is also a potential functional food with a range of bioactive compounds, including phenolic compounds. This legume is grown mainly in the North and Northeast regions of Brazil, but is also consumed in other regions, and is thus important for the farmers who depend on this crop for income. This study identified and quantified phenolic compounds in the cowpea cultivar BRS Xiquexique. Such quantification reveals the functional characteristics of cowpeas, mainly as a source of antioxidants, which will be essential to add value to this food and to expand its forms of consumption. The extracts were analyzed using an HPLC model LC-20AT, equipped with a manual injector. For the HPLC analysis, standard solutions were prepared with pure phenolic acids such as gallic acid, quercetin, caffeic acid, chlorogenic acid, ferulic acid, p-coumaric acid, catechin, and epicatechin. The major phenolic compounds identified were catechin (2.07± 0.329 mg 100 g-1), epicatechin (0.48 ± 0.130 mg 100 g-1), gallic acid (67.19 ± 6.200 mg 100 g-1), ferulic acid (32.07 ± 0.753 mg 100 g-1), and chlorogenic acid (3.08 ± 0.489 mg 100 g-1). We observed that the BRS Xiquexique cultivar contains functional phenolic compounds, especially gallic acid and ferulic acid, demonstrating the antioxidant potential of cowpea.

scholarly journals Changes in the Phenolic Concentration during Flower Development of Rose ‘KORcrisett’

2009 ◽  
Vol 134 (5) ◽  
pp. 491-496 ◽  
Author(s):  
Valentina Schmitzer ◽  
Robert Veberic ◽  
Gregor Osterc ◽  
Franci Stampar
Keyword(s):  
Gallic Acid ◽  
Phenolic Acids ◽  
Flower Development ◽  
High Performance ◽  
Developmental Stages ◽  
Coumaric Acid ◽  
Liquid Chromatography Mass Spectrometry ◽  
Total Anthocyanins ◽  
Rose Petals ◽  
Phenolic Concentration

The concentration of major anthocyanins, quercetins, catechin, and phenolic acids during flower development of Rosa ×hybrida L. ‘KORcrisett’ was quantified using high-performance liquid chromatography/mass spectrometry. Additionally, the changes in petal color were monitored colorimetrically at four different stages of development (bud, partially open flowers, fully open flowers, senescent flowers) and correlation was calculated between the chromaticity parameters and major/total anthocyanins. Color parameters a*, b*, and h° decreased with the progression of flower development and a*/b* ratio and lightness (L*) increased. In rose petals, a negative trend in the content of major (pelargonidin-3,5-di-O-glucoside, cyanidin-3,5-di-O-glucoside) and minor (pelargonidin-3-O-glucoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside) anthocyanins was observed during flower development. Buds contained almost threefold higher concentrations of pelargonidin-3,5-di-O-glucoside and fourfold higher concentrations of cyanidin-3,5-di-O-glucoside than senescent flowers. Buds also contained significantly more quercetins (quercetin-3-O-rutinoside, quercetin-3-O-glucoside, and quercetin-3-O-rhamnoside), catechin, and phenolic acids (gallic acid, protocatechulic acid, chlorogenic acid, caffeic acid, p-coumaric acid) than flowers of subsequent developmental stages. The most significant differences were observed in the content of gallic acid; buds contained almost sixfold higher values than senescent flowers. Correlation analysis revealed a strong correlation between chromaticity parameters a*, b*, a*/b* ratio, h°, L*, and major/total anthocyanins with values ranging from 0.60 to –0.84.

scholarly journals Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

2017 ◽  
Vol 29 (2) ◽  
pp. 251-262 ◽  
Author(s):  
Muttalip Gundogdu ◽  
Ihsan Canan ◽  
Mustafa K. Gecer ◽  
Tuncay Kan ◽  
Sezai Ercisli
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Syringic Acid ◽  
Coumaric Acid ◽  
Fruit Samples ◽  
Morus Spp ◽  
Antioxidant Characteristics

AbstractThe study was carried out in 2014 and 2015, and aimed to determine some important biochemical and antioxidant characteristics of the fruits of mulberry (Morus spp.) cultivars and genotypes found in Malatya (Turkey). Phenolic compounds (protocatechuic acid, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid), organic acids, sugars, vitamin C and antioxidant capacity were analyzed in sampled fruits. The results showed that most of the biochemical content and antioxidant capacities of the cultivars and genotypes were significantly different from one another (p < 0.05). Among the phenolic compounds, rutin (118.23 mg 100 g-1), gallic acid (36.85 mg 100 g-1), and chlorogenic acid (92.07 mg 100 g-1) were determined to have the highest values for most of the fruit samples. Malic acid and citric acid were dominant among the organic acids for all the cultivars and genotypes except 44-Nrk-05. Glucose was measured as a more abundant sugar than fructose and sucrose in all samples. Antioxidant capacity, on the other hand, varied between 6.17 and 21.13 μmol TE g-1among the cultivars and genotypes analyzed.

scholarly journals Metabolic Analysis of Carotenoids and Phenolic Compounds Found in Green and Purple Kenaf

2020 ◽  
Vol 15 (11) ◽  
pp. 1934578X2097113
Author(s):  
Chang Ha Park ◽  
Soon-Jae Kwon ◽  
Nam Su Kim ◽  
Seung-A Baek ◽  
Hyeon Ji Yeo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Benzoic Acid ◽  
Ferulic Acid ◽  
Total Phenolics ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Plant Parts ◽  
Β Carotene ◽  
Different Parts

The chemical composition of the different plant parts of green ( Hibiscus cannabinus L. cv. Jangdae) and purple ( H. cannabinus L. cv. Jeokbong) kenaf cultivars were investigated using high-performance liquid chromatography. Ten carotenoid and phenolic compounds were quantified in the different parts of green and purple kenaf. The accumulation of carotenoids and phenolic compounds in the different parts of both cultivars was slightly different. The total carotenoid content in all parts of purple kenaf was higher than that in green kenaf. In particular, lutein, β-carotene, and 9Z-β-carotene were found in all the plant parts of both purple and green kenaf. Most levels of these 3 carotenoids were higher in all parts of the purple cultivar than those found in the green cultivar. According to the detected phenolic compound content, the leaves of the green cultivar contained a higher level of total phenolics, even though the most levels of the individual phenolic compounds were higher in the purple cultivar due to the level of kaempferitrin, a major compound found in kenaf, being much higher than the levels observed for the other phenolic compounds. However, the flowers and stems of the purple cultivar had a higher level of total phenolics. Among the 10 different phenolic compounds, 7 (4-hydroxybenzoic acid, chlorogenic acid, p-coumaric acid, ferulic acid, benzoic acid, rutin, and kaempferol) were present in all the plant parts of both kenaf cultivars. Purple kenaf leaves contain higher levels of 4-hydroxybenzoic acid, chlorogenic acid, and rutin, whereas the purple cultivar flowers have higher levels of p-coumaric acid, ferulic acid, and benzoic acid. This study provides valuable information on the chemical composition of different plant parts of green and purple kenaf cultivars.

Sign in / Sign up

Export Citation Format

Share Document