scholarly journals Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition

2018 ◽  
Author(s):  
Ronaldo Elias Mello-Júnior ◽  
João Renato De Jesus Junqueira ◽  
Jefferson Luiz Gomes Corrêa ◽  
Kamilla Soares de Mendonça ◽  
Lucas Barreto de Carvalho
Keyword(s):  
Chlorogenic Acid ◽  
Acid Composition ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Content ◽  
Atmospheric Pressure ◽  
Hplc Analysis ◽  
Osmotic Dehydration ◽  
Chlorogenic Acids

The aim of this work was to evaluate the influence of vacuum application on the phenolic acid content of osmodehydrated eggplant, carrot and beetroot samples. The contents of catechins and chlorogenic acid were determined by HPLC analysis. Changes in the contents of phenolic acids after the osmotic processes were observed. It was found a reduction in catechins and chlorogenic acids, probable due to the migration and degradation losses. In a general way, the vacuum reduced the catechin and chlorogenic acid contents, compared to the osmotic dehydration at atmospheric pressure. Keywords: Pulsed vacuum osmotic dehydration; chlorogenic acid; catechins. 

scholarly journals Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

2020 ◽  
Author(s):  
Juan Edgar Santa Cruz Olivos ◽  
Ivano De Noni ◽  
Alyssa Hidalgo ◽  
Andrea Brandolini ◽  
Volkan Arif Yilmaz ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Content ◽  
Antioxidant Compounds ◽  
Unknown Compound ◽  
Cereal Products ◽  
Heat Damage ◽  
Conjugated Compounds

AbstractAim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage.

scholarly journals ASSESSMENT OF PHENOLIC ACID QUANTITATION METHODOLOGIES FOR SWEETPOTATOES

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 881c-881
Author(s):  
M.S. Padda ◽  
D. H. Picha
Keyword(s):  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Acid Extraction ◽  
Tissue Preparation ◽  
Fresh Weight ◽  
Fresh Tissue ◽  
Freeze Dried

Phenolic acids are one of several classes of naturally occurring antioxidant compounds found in sweetpotato. Simplified but reliable methodologies were developed to quantitate total and individual phenolic acids in sweetpotato roots. Total phenolic acid content was measured using both Folin-Denis and Folin-Ciocalteu reagents. The Folin-Ciocalteu reagent gave an overestimation of total phenolic acids due to the absorbance of interfering compounds (i.e., reducing sugars and ascorbic acid). The average total phenolic acid content in `Beauregard' sweetpotatoes was 60.9 mg/100 g fresh weight. Individual phenolic acids were separated with two reversed-phase C18 columns of different dimensions and particle size. The columns tested were a 7 × 53 mm, 3 μm, Alltima Rocket (Alltech Assoc.) and a 3.9 × 150mm, 4 μm, Nova-Pak (Waters Corp.). Different mobile phases were also evaluated. The Alltima C18 column using a mobile phase of 1% (v/v) formic acid aqueous solution: acetonitrile: 2-propanol, pH 2.5 (70:22:8) provided the best separation of individual phenolic acids. Total analysis time was less than 5 minutes. Chlorogenic acid was the major phenolic acid found in sweetpotato root tissue (15.8 mg/100 g fresh weight). In a comparison of different tissue preparation states (fresh, frozen, freeze-dried), fresh tissue gave the highest concentration of total and individual phenolic acids. Among the 3 extraction solvents tested (80% methanol, 80% ethanol, and 80% acetone), 80% methanol and 80% ethanol gave higher, but similar, phenolic acid extraction efficiency.

scholarly journals Phenolic acids in kernels of different coloured-grain wheat genotypes

2020 ◽  
Vol 66 (No. 2) ◽  
pp. 57-64 ◽  
Author(s):  
Luboš Paznocht ◽  
Zora Kotíková ◽  
Barbora Burešová ◽  
Jaromír Lachman ◽  
Petr Martinek
Keyword(s):  
Ferulic Acid ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Content ◽  
High Performance ◽  
Sinapic Acid ◽  
Triticum Aestivum L ◽  
Total Phenolic ◽  
Array Detector ◽  
The Individual

The content of free, conjugated and bound phenolic acids in 12 wheat (Triticum aestivum L.) genotypes of 4 different grain colours (standard red, yellow endosperm, purple pericarp and blue aleurone) from 2-year field trial was analysed in the present study. Significant increase (8%) in the total phenolic acid content was observed in the dryer year 2017. Five phenolic acids (ferulic, sinapic, p-coumaric, vanillic and 4-hydroxybenzoic) and cis-isomers of ferulic and sinapic acid were determined by HPLC-DAD (high-performance liquid chromatography with a diode-array detector) in grain samples. The total phenolic acid content of coloured wheat groups varied: blue aleurone > purple pericarp > yellow endosperm > red colour (798 > 702 > 693 > 599 µg/g). The fraction of bound phenolic acids was the major contributor to the total phenolic acid content (91.7%) with ferulic acid predominating (85.2%). Conjugated phenolic acids accounted for 7.9% of the total with sinapic and ferulic acid predominating (47.6% and 19.9%). The composition of individual phenolic acids was similar within these two fractions. The remaining 0.4% was represented by the fraction of free phenolic acids in which the phenolic acid profile varied among the individual coloured groups. Ferulic acid prevailed in red and yellow wheats, vanillic in blue and p-coumaric in purple wheats.  

scholarly journals Pharmacognostic Specifications, RP-HPLC Analysis of Chlorogenic Acid Content and Antioxidant Activity of Morus alba Linn. Leaves in Thailand

2021 ◽  
Vol 13 (5) ◽  
pp. 1186-1194
Author(s):  
Phimkun Aiyarakanchanakun ◽  
Chanida Palanuvej ◽  
Nijsiri Ruangrungsi ◽  
Anuchit Phanumartwiwath
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Acid Content ◽  
Hplc Analysis ◽  
Morus Alba ◽  
Rp Hplc

scholarly journals Phenolic Acid Content and Composition of Eggplant Fruit in a Germplasm Core Subset

2003 ◽  
Vol 128 (5) ◽  
pp. 704-710 ◽  
Author(s):  
John R. Stommel ◽  
Bruce D. Whitaker
Keyword(s):  
Chlorogenic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Nutritive Value ◽  
Acid Amide ◽  
Solanum Melongena ◽  
Hydroxycinnamic Acid ◽  
Potential Health ◽  
Core Subset ◽  
Phenolic Constituents

Eggplant (Solanum melongena L.) is ranked among the top ten vegetables in terms of oxygen radical absorbance capacity due to its fruit's phenolic constituents. Several potential health promoting effects have been ascribed to plant phenolic phytochemicals. We report here a first evaluation of phenolic acid constituents in eggplant fruit from accessions in the USDA eggplant core subset. The core subset includes 101 accessions of the cultivated eggplant, S. melongena, and 14 accessions representing four related eggplant species, S. aethiopicum L., S. anguivi Lam., S. incanum L., and S. macrocarpon L. Significant differences in phenolic acid content and composition were evident among the five eggplant species and among genotypes within species. Fourteen compounds separated by HPLC, that were present in many but not all accessions, were identified or tentatively identified as hydroxycinnamic acid (HCA) derivatives based on HPLC elution times, UV absorbance spectra, ES-—MS mass spectra, and in some cases proton NMR data. These phenolics were grouped into five classes: chlorogenic acid isomers, isochlorogenic acid isomers, hydroxycinnamic acid amide conjugates, unidentified caffeic acid conjugates, and acetylated chlorogenic acid isomers. Among S. melongena accessions, there was a nearly 20-fold range in total HCA content. Total HCA content in S. aethiopicum and S. macrocarpon was low relative to S. melongena. A S. anguivi accession had the highest HCA content among core subset accessions. Chlorogenic acid isomers ranged from 63.4% to 96% of total HCAs in most core accessions. Two atypical accessions, S. anguivi PI 319855 and S. incanum PI500922, exhibited strikingly different HCA conjugate profiles, which differed from those of all other core subset accessions by the presence of several unique phenolic compounds. Our findings on eggplant fruit phenolic content provide opportunities to improve eggplant fruit quality and nutritive value.

scholarly journals Determination of free and bounded phenolic acids in the rhizomes and herb of Sanguisorba officinalis L.

2015 ◽  
Vol 28 (4) ◽  
pp. 254-256 ◽  
Author(s):  
Anna Biernasiuk ◽  
Michal Wozniak ◽  
Anna Bogucka-Kocka
Keyword(s):  
Chlorogenic Acid ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Free Form ◽  
Hydroxyphenylacetic Acid ◽  
Sanguisorba Officinalis ◽  
Ferulic Acids

Abstract An analysis of the fractions of free acids and phenolic acids liberated by way of hydrolysis in the rhizomes and herbaceous tissues of Sanguisorba officinalis L. was conducted through utilizing the 2D-TLC method. Fifteen phenolic acids were identified. Our work showed that ellagic, protocatechuic, gentisic, p-hydroxybenzoic, syringic, vannilic and ferulic acids were common in all tested fractions, and gallic and protocatechuic acids were dominant in fractions obtained from the rhizomes, while caffeic, p-coumaric, syringic, vannilic and ferulic acids were abundant in the herbaceous tissues. However, α and β - resorcylic acids were detected only in rhizome phenolic acid fractions liberated from their conjunction with sugars and alcohols. Furthermore, chlorogenic acid was present only in a free form in the herbaceous tissues, while p-hydroxyphenylacetic acid was liberated from conjunction from a herbaceous extract.

scholarly journals Effect of drought and waterlogging on hydrophilic antioxidants and their activity in potato tubers

2020 ◽  
Vol 66 (No. 3) ◽  
pp. 128-134 ◽  
Author(s):  
Matyáš Orsák ◽  
Zora Kotíková ◽  
František Hnilička ◽  
Jaromír Lachman ◽  
Radovan Stanovič
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Drought Stress ◽  
Water Content ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Content ◽  
Relative Water Content ◽  
Potato Tubers ◽  
Relative Water

Maintaining a strong antioxidant system is essential for preventing drought or waterlogging stresses damage in potato tubers. In the two-year pot experiment, the effect of long-term drought and waterlogging stresses on the content of phenolic acids, ascorbic acid, and antioxidant activity in potato tubers and relative water content of four cultivars was evaluated. Drought stress significantly (P < 0.05) decreased relative water content (RWC) in the leaves of all genotypes. The evaluation of the relationship between phenolic acid content and the level of plant stress expressed as RWC showed a negative correlation between RWC and most phenolic acids, but these correlations were not statistically significant, with the exception of l-tyrosine. A significant positive correlation was found between total and individual phenolic acid content and antioxidant activity (R = 0.657), confirming the main responsibility for the increase of antioxidant activity. The average tuber yield and weight as well as their average number correlated negatively with total phenolic acids. Drought stress decreased l-ascorbic acid content by reduction of biosynthesis, and its content was positively correlated with decreased RWC, tubers yield, weight, and number. The increase of phenolic antioxidants in potato under stress conditions can be a distinctive marker of cultivar resistance against abiotic stresses.

Phenolic acids and antioxidant potential of Caragana frutex shoots

2021 ◽  
Vol 70 (3) ◽  
pp. 112-115
Author(s):  
Vitaliy V. Boynik ◽  
Svetlana I. Stepanova
Keyword(s):  
Acid Composition ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Hplc Method ◽  
Antioxidant Potential ◽  
Quantitative Content

The phenolic acid composition of flowering Caragana frutex shoots was analyzed by the HPLC method. The quantitative content of seven phenolic acids and their derivatives has been determined: gallic, p-hydroxyphenyl acetic, chlorogenic, caffeic, р-coumaric

scholarly journals Production Performance of Moina macrocopa (Straus 1820) (Crustacea, Cladocera) Cultured in Different Salinities: The Effect on Growth, Survival, Reproduction, and Fatty Acid Composition of the Neonates

Diversity ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 105
Author(s):  
Amirah Yuslan ◽  
Sharifah Najuwa ◽  
Atsushi Hagiwara ◽  
Mazlan A. Ghaffar ◽  
Hidayu Suhaimi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Production Performance ◽  
Reproduction Rate ◽  
Moina Macrocopa ◽  
Polyunsaturated Fatty Acid Content ◽  
Survival And Reproduction

Salinity is a known factor in shaping population dynamics and community structure through direct and indirect effects on aquatic ecosystems. Salinity changes further influence food webs through competition and predation. The responses of Moina macrocopa (Cladocera) collected from Setiu Wetland lagoon (Terengganu) was evaluated through manipulative laboratory experiments to understand the ability of M. macrocopa to tolerate high salinity stress. Specifically, the fatty acid composition, growth, survival, and reproduction of this cladocerans species was examined. Sodium chloride (NaCl) as used in the treatments water with the concentration 0, 4, 6, 8, 12, and 15 salinity. Fatty acid levels were determined using Gas Chromatography and Mass Spectrophotometry (GC-MS). The results indicated that optimal conditions produced the highest fatty acid content, especially the polyunsaturated fatty acid content, such as EPA (eicosapentaenoic acid), ALA (alpha-linoleic acid), ARA (arachidonic acid), and DHA (docosahexaenoic acid). Furthermore, M. macrocopa survival was best at salinity 0, with a percentage of 98%, whereas the opposite occurred at salinity 15, with approximately 20% of viable animals surviving. Besides, M. macrocopa also showed the highest reproduction rate at salinity 0 (e.g., average initial age of reproduction, 4.33 ± 0.58 days) compared with other salinities level. Interestingly, the difference in growth at different salinities was not evident, an unusual finding when considering adverse effects such as osmoregulation pressure on the organism. Based on the results, we conclude that M. macrocopa can only tolerate salinity below salinity 8 and cannot withstand stressful environmental conditions associated with salinities above 8.

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