Antioxidative Capacity of and Contaminant Concentrations in Processed Plum Products Consumed in Romania

ABSTRACTThe bioactive compounds (total phenols, anthocyanins, and flavonoids) and antioxidant activity of plum-based products (prunes, jams, and marmalade) were evaluated based on spectrophotometric assays and acrylamide and 5-hydroxymethyl-2-furaldehyde concentrations to determine the quality and safety of these products in the Romanian marketplace. The total polyphenol concentrations in prunes, marmalade, and jams were 0.93 to 5.63 g of gallic acid equivalent per kg of dry matter, and the antioxidant activity was 3.0 to 17.2 mmol/kg. The concentrations of potentially harmful acrylamide in the plum products ranged from the limit of quantitation (<20 μg/kg) to 37.44 μg/kg, and the concentration was higher in prunes (26.66 to 163.72 μg/kg) than in jams. The 5-hydroxymethyl-2-furaldehyde concentrations in plum products were also variable, at 36 to 2,149 mg/kg. These data revealed a very low concentration of acrylamide in thermally processed plum products, and the results for total polyphenols and the antioxidant activity of prunes and plum jams may be relevant for evaluating these products as important sources of bioactive compounds.

Download Full-text

Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

International Journal of Horticultural Science ◽

10.31421/ijhs/16/1/865 ◽

2010 ◽

Vol 16 (1) ◽

Author(s):

A. Sass-Kiss ◽

M. Tóth-Markus ◽

H. G. Daood ◽

D. Bánáti ◽

J. Nyéki ◽

...

Keyword(s):

Antioxidant Activity ◽

Low Temperature ◽

Sweet Cherry ◽

Sour Cherry ◽

Anthocyanin Content ◽

Total Phenols ◽

Polyphenol Content ◽

Total Polyphenols ◽

Cultivation Technology ◽

Sweet Cherry Cultivars

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation.

Download Full-text

Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

Renewable Agriculture and Food Systems ◽

10.1017/s1742170513000513 ◽

2013 ◽

Vol 30 (3) ◽

pp. 263-269 ◽

Cited By ~ 2

Author(s):

Renata Kazimierczak ◽

Ewelina Hallmann ◽

Anna Rusaczonek ◽

Ewa Rembiałkowska

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

High Performance ◽

Production Systems ◽

Organic Production ◽

Appreciable Effect ◽

Total Polyphenols ◽

Total Polyphenol ◽

Tea Infusions ◽

Exposed Surface Area

AbstractAmong infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

Download Full-text

HPLC Fingerprint of Bioactive Compounds and Antioxidant Activities of Viscum album from Different Host Trees

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha3913455 ◽

2011 ◽

Vol 39 (1) ◽

pp. 48 ◽

Cited By ~ 14

Author(s):

Simona Ioana VICAŞ ◽

Olivia Dumitrita RUGINA ◽

Loredana LEOPOLD ◽

Adela PINTEA ◽

Carmen SOCACIU

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Malus Domestica ◽

Dry Matter ◽

Total Phenolics ◽

Antioxidant Activities ◽

Viscum Album ◽

Fraxinus Excelsior ◽

Trolox Equivalent Antioxidant Capacity ◽

Host Trees

Viscum album L. is a medicinal plants used for many years as a remedy in the traditional medicine and in complementary cancer therapies. We investigated the influence of some host trees: Acer campestre (VAA), Fraxinus excelsior (VAF), Populus nigra (VAP), Malus domestica (VAM), and Robinia pseudoacacia (VAR), on the chemical composition and antioxidant activity of leaves and stems from V. album, as well the influence of the solvent (water and ethanol) used for extraction on biological activity. HPLC with photodiode array detector analysis of bioactive compounds from leaves and stems of mistletoes (V. album) hosted by five differents trees was performed. Antioxidant activities, determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), Oxygen Radical Absorbance Capacity (ORAC), (Trolox-equivalent antioxidant capacity (TEAC) methods were compared with the quantification of total phenolics using the Folin -Ciocalteu reagent. V. album hosted by Fraxinus excelsior (VAF), recorded the highest level of total phenolic acids (108.64 μg/g dry matter) while the mistletoe hosted by Malus domestica (VAM) had the lowest level of total polyphenols (39.37 μg/g dry matter). In general, higher antioxidant activity was detected in the alcoholic than in the aqueous extracts. The values obtained for total phenolics in both, aqueous and ethanol extracts, decreased in the order: VAR > VAF > VAP > VAA > VAM. The mistletoe stem extracts contained lower levels of phenolics, as compared to leaves, in both solvents. Our results suggest that mistletoe extracts possess significant antioxidant activities that may be due to their bioactive compounds content, suggesting that this plant may be an important source of natural products with chemopreventive and chemotherapeutic activities.

Download Full-text

Wines with Increased Lignan Content by the Addition of Lignan Extracts

Czech Journal of Food Sciences ◽

10.17221/575/2015-cjfs ◽

2016 ◽

Vol 34 (No. 5) ◽

pp. 439-444 ◽

Cited By ~ 1

Author(s):

Balík Josef ◽

Híc Pavel ◽

Kulichová Jana ◽

Novotná Pavla ◽

Tříska Jan ◽

...

Keyword(s):

Antioxidant Activity ◽

Storage Time ◽

Red Wine ◽

White Wine ◽

Polyphenol Content ◽

Total Polyphenols ◽

Total Polyphenol ◽

Ethanol Extracts ◽

One Year ◽

And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

Download Full-text

Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2018.0012 ◽

2018 ◽

Vol 75 (2) ◽

pp. 180

Author(s):

Sanda ANDREI ◽

Andrea BUNEA ◽

Constantin BELE ◽

Cristina TUDOR ◽

Adela PINTEA

Keyword(s):

Antioxidant Activity ◽

High Performance ◽

Chlorophyll Concentration ◽

Average Concentration ◽

Total Carotenoid ◽

Total Polyphenols ◽

Total Polyphenol ◽

Carotenoid Concentration ◽

Β Carotene ◽

Aromatic Herbs

The chlorophylls, carotenoids, total polyphenols contents and antioxidant activity in fresh and stored Parsley, celery and dill leaves were comparatively determined by spectrophotometric and high performance liquid chromatography (HPLC) methods. Results indicated that freezing does not induce significant changes in chlorophyll concentration. Drying induces significant decreases, varying according to the analyzed plant; parsley (60%), followed by dill (56.4%) and celery (45.3%). The carotenoids identified in all plants were lutein, b-carotene and cis-β-carotene. Fresh parsley leaves showed the highest total carotenoid concentration (21.64 mg/100g FW), followed by celery (15.41 mg/100g FW) and dill (14.95 mg/100g FW). Total polyphenols had an average concentration of 2.15 mg/g FW in parsley; 2.7 mg/g FW in dill and almost the double, 4.13 mg/g FW in celery. Drying of leaves induced a decrease with approximately 50% of the total polyphenol concentration, while freezing, did not significantly affect it. The highest antioxidant activity was observed in the dill, followed by parsley and celery. In both types of methods (freezing and drying in the oven), decreases in antioxidant activity were observed.

Download Full-text

Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽

10.3390/antiox8080283 ◽

2019 ◽

Vol 8 (8) ◽

pp. 283 ◽

Cited By ~ 7

Author(s):

Bogumiła Urbańska ◽

Jolanta Kowalska

Keyword(s):

Antioxidant Activity ◽

Total Content ◽

Raw Material ◽

Polyphenol Content ◽

Cocoa Beans ◽

Total Polyphenols ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

The World ◽

High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

Download Full-text

Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology

International Journal of Food Studies ◽

10.7455/ijfs/2.1.2013.a6 ◽

2013 ◽

Vol 2 (1) ◽

Author(s):

Vanessa Graciela Hartwig ◽

Miguel Eduardo Schmalko ◽

Stella Maris Alzamora ◽

Luis Alberto Brumovsky

Keyword(s):

Response Surface Methodology ◽

Dry Matter ◽

Ilex Paraguariensis ◽

Optimal Conditions ◽

Polyphenol Content ◽

Leaf Extracts ◽

Total Polyphenols ◽

Total Polyphenol ◽

Solid Ratio ◽

Total Polyphenol Content

Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphenol content, antioxidant capacity, concentration of total polyphenols and caffeine content.The optimal conditions found were a liquid to solid ratio from 8 - 9 w w-1 and ethanol percentage of the extraction solution from 30 -50 % w w-1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL-1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36% lower than that in the leaf extracts.

Download Full-text

Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates

HortScience ◽

10.21273/hortsci14377-19 ◽

2019 ◽

Vol 54 (12) ◽

pp. 2209-2213 ◽

Cited By ~ 1

Author(s):

Camila P. Croge ◽

Francine L. Cuquel ◽

Paula T.M. Pintro ◽

Luiz A. Biasi ◽

Claudine M. De Bona

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Abiotic Factors ◽

Ascorbic Acid Content ◽

Climatic Conditions ◽

Total Polyphenols ◽

Chemical Structures ◽

Varied Chemical ◽

Monomeric Anthocyanins

Antioxidants are compounds with varied chemical structures that are affected by biotic and abiotic factors. The objective of this study was to characterize and compare bioactive compounds and the antioxidant capacity of fruit from four blackberry cultivars produced under different climatic conditions. Ascorbic acid content, total polyphenols, flavonoids, monomeric anthocyanins and antioxidant activity of the fruit were evaluated, and high levels of bioactive compounds as well as antioxidant activity were observed regardless of the cultivar or growing location. The results showed that bioactive production is affected by the cultivar and environment. Furthermore, the antioxidant potential of the blackberry fruit depends on the total phenolics and anthocyanin.

Download Full-text

Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Antioxidants ◽

10.3390/antiox10111800 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1800

Author(s):

María Fernanda Montenegro-Landívar ◽

Paulina Tapia-Quirós ◽

Xanel Vecino ◽

Mònica Reig ◽

César Valderrama ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Added Value ◽

Solvent Ratio ◽

Polyphenol Content ◽

Ultrasound Assisted Extraction ◽

Total Polyphenol ◽

Mechanical Stirring ◽

Assisted Extraction ◽

Gallic Acid Equivalent

Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively).

Download Full-text

Evaluation of the antioxidant activity of some types of red and white wines

Analele Universitatii Ovidius Constanta - Seria Chimie ◽

10.2478/auoc-2014-0012 ◽

2014 ◽

Vol 25 (2) ◽

pp. 65-70 ◽

Cited By ~ 1

Author(s):

Ana Leahu ◽

Sonia Amariei ◽

Cristina Damian ◽

Mircea Oroian ◽

Sorina Ropciuc

Keyword(s):

Antioxidant Activity ◽

Multivariate Data Analysis ◽

Red Wine ◽

Total Phenolics ◽

Principal Component ◽

White Wine ◽

Total Phenols ◽

Polyphenol Content ◽

Total Polyphenol ◽

White Wines

Abstract Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).

Download Full-text