scholarly journals COMPOSTOS FENÓLICOS DO VINHO: ESTRUTURA E AÇÃO ANTIOXIDANTE

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
MARIA EUGÊNIA DE OLIVEIRA MAMEDE ◽  
GLÁUCIA MARIA PASTORE
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Chemical Structure ◽  
Red Wine ◽  
Biological Properties ◽  
Review Article ◽  
Antioxidant Action

Este trabalho de revisão teve por objetivo investigar as propriedades biológicas dos compostos fenólicos presentes em vinhos tinto e branco. Foram abordadas a composição, a atividade antioxidante e a estrutura química dos compostos fenólicos (flavonóides e ácidos fenólicos). Concluiu-se que a capacidade antioxidante dos compostos fenólicos está diretamente ligada à sua estrutura química, a qual pode estabilizar radicais livres. A ingestão diária e moderada de vinho pode promover a saúde e prevenir o risco de incidência de doenças do coração e certos tipos de câncer. No entanto, não deve ser considerada como tratamento para pessoas que já desenvolveram essas enfermidades. WINE PHENOLIC COMPOUNDS: STRUCTURE AND ANTIOXIDANT ACTION Abstract This review article had as objective to investigate the biological properties of the phenolic compounds present in white and red wine. The composition, antioxidant activity and chemical structure of the phenolic compounds (flavanoids and phenolic acids) were studied. It was concluded that the antioxadant capacity of the phenolic compounds is directed related to their chemical structure, which can stabilize free radicals. Daily and moderated ingestion of wine may promote health and prevent the risk of heart diesease incidence and certain types of cancer. However, it should not be considered as treatment for people who has already developed this diseases.

Aktywność biologiczna ekstraktów z propolisu

2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Magdalena Woźniak ◽  
Anna Kwiatkowska ◽  
Elżbieta Hołderna-Kędzia ◽  
Katarzyna Sosnowska ◽  
Lucyna Mrówczyńska ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biological Activity ◽  
Phenolic Compounds ◽  
Propylene Glycol ◽  
Ethyl Alcohol ◽  
Antiradical Activity ◽  
Colorimetric Method ◽  
Biological Properties ◽  
Bioactive Substances ◽  
Dpph Test

Introduction. Propolis, also known as bee glue, is a resinous material collected by honeybees with numerous biological properties, including antibacterial, antifungal, antioxidant and anticancer effects. Due to its health-promoting properties, propolis is a component of many products, including dietary supplements, cosmetics and healthy food. Aim. The aim of the study was to determine the antibacterial, antifungal and antioxidant activity of propolis extracts, as well as to compare the biological activity of propolis extracts, depending on the solvent used – ethyl alcohol or propylene glycol. Material and methods. Two propolis extracts were used in the research – the first was prepared in ethyl alcohol, and the second in propylene glycol. The antimicrobial activity of the examined extracts was determined against S. aureus, E. coli and C. albicans. The antioxidant activity was determined on the basis of the evaluation of their antiradical activity in the DPPH· test and Fe2+ chelating activity. Moreover, the total content of phenolic compounds and flavonoids in the tested extracts was determined using the colorimetric method. Results. The tested propolis extracts, regardless of the solvent used (ethyl alcohol or propylene glycol), showed high antibacterial (against S. aureus), antifungal (against C. albicans) and antioxidant (antiradical activity in the DPPH· test and ferrous iron chelating potency in the ferrozine test) activity. Moreover, both tested extracts were characterized by a high and similar content of bioactive compounds – phenolic compounds and flavonoids. Conclusions. The results of the conducted tests showed that the solvent used did not affect determined biological activity and the content of bioactive substances in the tested propolis extracts.

scholarly journals Comparative study of some bioactive compounds and their antioxidant activity of some berry types

10.5219/1132 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 515-523 ◽  
Author(s):  
Amina Aly ◽  
Rabab Maraei ◽  
Omneya Abou El-Leel
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Environmental Conditions ◽  
The Body ◽  
Harvest Time ◽  
Berry Fruits ◽  
Red Currant

Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.

scholarly journals Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

Agriculture ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 33 ◽  
Author(s):  
Beatrice Falcinelli ◽  
Franco Famiani ◽  
Andrea Paoletti ◽  
Sara D’Egidio ◽  
Fabio Stagnari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Citrus Sinensis ◽  
Bitter Taste ◽  
Food Additives ◽  
Citrus Limon ◽  
Total Phenols ◽  
Citrus Species ◽  
Bitter Orange

Seeds from Citrus species represent a relevant by-product of the juice industry and a potential source of bioactive compounds such as phenols and other antioxidants. Sprouting could be an intriguing idea to enhance the content of these compounds, as explored for other fruittree species. In this experiment, the sprouting performance, the concentration of total phenols and phenolic acids, and the antioxidant activity of seeds and sprouts were evaluated for bitter orange (Citrus aurantium L. seedlings), blonde orange (Citrus sinensis (L.) Osbeck cv.Biondocomune), sweet orange (Citrus sinensis (L.) Osbeck seedlings), lemon (Citrus limon (L.) Osbeck cv.Femminello), and mandarin (Citrus reticulata Blanco cv.Tardivo di Ciaculli). The germination was high for all genotypes except for mandarin, but it took 4–8 weeks. Sprouts did not differ among genotypes for size and generally had hard consistency of cotyledons and a bitter taste. The concentrations of total phenols and phenolic acids of seeds and sprouts varied with the genotype, while the antioxidant activity was not statistically different among treatments. Sprouting increased both the concentration of phenolic compounds and antioxidant activity but no correlation was found between them, suggesting that other antioxidants, besides phenols, are present. Given the slow germination and the bitter taste, Citrus sprouts appear unsuitable for homemade production aimed at direct consumption, while they may have perspectives for extraction of food additives, cosmetics, and pharmaceutics.

scholarly journals LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 7 ◽  
Author(s):  
Jiafei Tang ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
Total Phenolic ◽  
High Concentration ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

scholarly journals Phenolic Content and Antioxidant Activity in Trifolium Germplasm from Different Environments

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 298 ◽  
Author(s):  
Aldo Tava ◽  
Łukasz Pecio ◽  
Roberto Lo Scalzo ◽  
Anna Stochmal ◽  
Luciano Pecetti
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Structure ◽  
Dry Matter ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Adaptive Strategies ◽  
Phenolic Composition ◽  
Leaf Extracts ◽  
Plant Environment

Phenolics are important mediators in plant-environment interactions. The presence and concentration of phenolic compounds and their antioxidant activity were evaluated in leaves and flowers of a set of Trifolium species originating from contrasting environments encompassing lowland and mountain sites. The current germplasm proved a great reservoir of phenolic compounds, with different chemical structure and, possibly, diversified biological activity. Germplasm groups with specific phenolic composition were observed. In some cases, different patterns bore a taxonomic meaning. Lowland germplasm showed higher concentration of total phenolics in leaves than mountain accessions (50.30 vs. 34.19 mg/g dry matter (DM)), while the latter had higher concentration in flowers (114.16 vs. 57.44 mg/g DM). Outstanding concentration of isoflavones was observed in leaves of lowland germplasm (24.19 mg/g DM), and of both proanthocyanidins and flavonoids in flowers of mountain germplasm (53.81 and 56.62 mg/g DM, respectively). The pattern of phenolic composition in lowland and mountain germplasm was suggestive of different adaptive strategies. Three assays of antioxidant activity were tested, which were characterised by rather different reactivity towards phenolic composition. The scavenging activity was higher for leaf extracts of lowland germplasm, and for flower extracts of mountain germplasm. Besides identifying germplasm of interest, this study also suggested possible links between environmental factors and concentration and composition of phenolic compounds.

scholarly journals Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder

2012 ◽  
Vol 6 (12) ◽  
pp. 3585-3595 ◽  
Author(s):  
Mara V. Galmarini ◽  
Chantal Maury ◽  
Emira Mehinagic ◽  
Virginia Sanchez ◽  
Rosa I. Baeza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Red Wine

Phenolic Compounds and Antioxidant Activity of Rice Straw Extract

2017 ◽  
Vol 64 ◽  
pp. 1-9 ◽  
Author(s):  
Abdelnaser Abdelghany Elzaawely ◽  
Hanafey F. Maswada ◽  
M.E.A. El-Sayed ◽  
Mohamed E. Ahmed
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ethyl Acetate ◽  
Rice Straw ◽  
Phenolic Acids ◽  
Ethyl Acetate Extract ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Lipid Peroxidation Inhibition ◽  
High Level

Agricultural wastes cause a serious environmental problem in Egypt. Utilization of these wastes by an environmentally friendly way is a very important issue. The objective of this study was to utilize rice straw into high-value products. Antioxidant activity, total soluble phenols, and flavonoids were evaluated in ethyl acetate extract prepared from rice straw after alkaline hydrolysis. Total phenols were found to be 221.6 mg gallic acid equivalents (GAE), while total flavonoids were 4.9 mg rutin equivalents (RE). The extract exhibited strong antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method and its IC50 value was 0.4 mg/ml. Furthermore, the ethyl acetate extract possessed high antioxidant activity assayed by β-carotene bleaching method and its value of lipid peroxidation inhibition (LPI) was 75.4%. It also exhibited high reducing power and its IC50 value was equal to 0.06 mg/ml. HPLC analysis indicated that this extract contained seven phenolic acids including; protocatechuic, caffeic, syringic, p-coumaric, ferulic, rosmarinic and cinnamic, in addition to two flavonoids; qurecetin and kaempferol. Results indicated that ferulic and p-coumaric acids were the major soluble phenolic acids in rice straw, and their concentrations were 3.9 and 2.9 mg/g DW. It can be summarized that the strong antioxidant activity of ethyl acetate extract, prepared from rice straw, was highly correlated with its high level of phenolic compounds.

scholarly journals A comparative study of phenolic compound antioxidant activity by the polarography method, using microsomal lipid peroxidation in vitro

2018 ◽  
Vol 31 (4) ◽  
pp. 186-189
Author(s):  
Anatolii Gordiienko ◽  
Mykola Blazheyevskyi ◽  
Ivan Iurchenko
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Structure ◽  
Quantitative Estimation ◽  
Antioxidant Properties ◽  
Microsomal Lipid Peroxidation ◽  
Phenolcarboxylic Acids ◽  
Inhibition Ability

Abstract For comparative purposes, a quantitative estimation of antioxidant activity of phenolic compounds of different classes was conducted by way of the polarography method, via the ADP-Fe2+ model of the induced ascorbate-dependent lipid peroxidation of rat liver micro-somes within an in-vitro system. As a result, it was recognized that the antioxidant properties of phenolic compounds depend on the nature and chemical structure of several substances. In respect of such activity, leaders in the classes of investigated polyphenolic compounds are: Propyl gallate = Gallotannin (Phenolcarboxylic acids and their derivatives) > Quercetin = Myricetin (Flavonols) > Luteolin (Flavo n) = Mangiferin (Xanthones) > Kaempferol (Flavonols) = Catechin (Flavans). Thus, the assessment of the inhibition ability of the lipid peroxidation of microsomes by phenolic compounds can be used as an accessible test for the preliminary quantitative estimation of their antioxidant properties.

scholarly journals Identification and quantification of fruit phenolic compounds of Malus communis

2019 ◽  
Vol 9 (6-s) ◽  
pp. 1-4
Author(s):  
Soulef Saoudi ◽  
Seddik Khennouf ◽  
Nozha Mayouf
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Chronic Disease ◽  
Phenolic Compounds ◽  
Aluminum Chloride ◽  
Reducing Power ◽  
Dry Weight ◽  
Good Effect ◽  
Important Amount ◽  
Chloride Method

Malus communis (apple) is fruits belong to family Rosaseae. Apple is important source of phytochemicals substance, which has good effect in human health and antioxidant activity. The aim of this work is to identify the polyphenols compounds and the antioxidant activity of Malus communis. The analyses phytochemicals of polyphenols is estimated by UPLC method. The flavonoids content were determinate by the Aluminum chloride method.  The antioxidant activity was evaluated by the DPPH, ABTS and reducing power. The results suggested that Malus communis have high content of sugars, tannin (795  ± 0.05 mg D- glucose equivalents per gram dry weight, 31.38 ± 0.006 mg tannic acid equivalents per gram dry weight and important amount of flavonoids 5.08 ±  0.001 mg quercetin equivalents per gram of dry weight) respectively. The chromatogram of apple demonstrated that this fruits contain various substances such as Gallic acid and Chlorogenic acid. The extract exerted good effect in antioxidant activity. Apple can scavenge free radicals ABTS and DPPH with values of IC50 (0.64 ± 0.02, 0.60 ± 0.03 mg/ml respectively). Finally the consumption dietary of fruits can reduce the risk the chronic disease.    Keywords: Malus communis, UPLC, tannin, flavonoids, antioxidant activity.

scholarly journals Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 15-22 ◽  
Author(s):  
a. Troszyńska ◽  
e. Ciska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Seed Coat ◽  
Condensed Tannins ◽  
Dry Matter ◽  
Condensed Tannin ◽  
Antioxidant Properties ◽  
Total Antioxidant ◽  
Seed Coats

The purpose of this study was to compare the composition and contents of phenolic acids and condensed tannin in the seed coats of white and coloured varieties of pea and to examine the antioxidant properties of methanol and acetone extracts containing these phenolic compounds. The contents of phenolic acids were quantified by the HPLC analysis. The sum of free phenolic acids, those liberated from soluble esters and those liberated from soluble glycosides, was higher for coloured seed coat (78.53 g per g dry matter) than for the white seed coat (17.17 g/g dry matter). Protocatechuic, gentisic and vanillic acids were found dominant in the coloured seed coat, while ferulic and coumaric acids in the white seed coat. The content of condensed tannins was 1560 mg of catechin equivalent/100 g of coloured seed coat as determined by a vanillin assay. No condensed tannins were detected in the white seed coat. The antioxidant activity of extracts was measured by the oxidation of phosphatidylcholine to hydroxyperoxidephosphatidyl choline in the liposome system. Strong antioxidant properties were observed in a crude tannin extract from the coloured seed coat. These properties were slightly changed after the seed coat was cooked in water for 30, 60 and 90 min.  

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