Antioxidant Activity and Phenolic Compound Profile of Pistachio Skins (Pistacia vera L., Cultivars Kallehghuchi and Ohadi)

2020 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Shima Azadedel ◽  
Parichehr Hanachi ◽  
Azra Saboora
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Benzoic Acid ◽  
Gallic Acid ◽  
Cinnamic Acid ◽  
High Mass ◽  
Total Phenolic ◽  
Pistacia Vera ◽  
Native Plant ◽  
Pharmaceutical Industries

Background: Pistachio, with the scientific name Pistacia vera L., a native plant in Asia, is a member of the Anacardiaceae family. Pistachio nuts and skins are known as a rich source of phenolic compounds with antioxidant, anti-inflammatory, and antimicrobial properties. Objectives: In the current study, the industrial production of phenolic compounds with antioxidant activity was investigated because of the high mass production of pistachio skin in Iran. Methods: The extraction of two pistachio cultivars, namely Kalleghuchi and Ohadi were carried out by using two methods (maceration and ultrasonic extraction) and four solvents (acetone 70%, ethanol 50%, methanol 50%, and water). Antioxidant properties of pistachio skins were determined by three methods (Folin-Ciocalteau colorimetric method, DPPH assay, TLC/DPPH analysis). Results: The results showed that the highest content of total phenolic compounds were measured by ultrasonic and maceration methods related to Ohadi and Kallehghuchi in acetone solvents 17.4 ± 0.04 and 17.26 ± 0.1 mg/g DW, respectively. The highest antioxidant activity was measured by ultrasonic and maceration methods related to Ohadi in acetone and water solvents IC50 = 0.057 ± 0.001 and 0.059 ± 0.002 µg/ml, respectively. By TLC/DPPH analysis, gallic acid, 4-hydroxy-3, 5-dimethoxy benzoic acid, tannic acid, and some unidentified compounds were determined. By HPLC analysis, gallic acid, coumaric acid, cinnamic acid, 4-hydroxy-cinnamic acid, and 4-hydroxy benzoic acid were determined. Conclusions: In conclusion, this study clarifies some special biochemical characteristics of pistachio skins. Therefore, according to the results of the study, pistachio skins could be successfully used in the food and pharmaceutical industries.

scholarly journals Phytochemical screening and in vitro antibacterial, antifungal, antioxidant and antitumor activities of the red propolis Alagoas

2019 ◽  
Vol 79 (3) ◽  
pp. 452-459 ◽  
Author(s):  
F. R. G. Silva ◽  
T. M. S. Matias ◽  
L. I. O. Souza ◽  
T. J. Matos-Rocha ◽  
S. A. Fonseca ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Bioactive Metabolites ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Phytochemical Screening ◽  
Dpph Method

Abstract The study aimed to evaluate the antimicrobial activity, antioxidant, toxicity and phytochemical screening of the Red Propolis Alagoas. Antimicrobial activity was evaluated by disk diffusion method. Determination of antioxidant activity was performed using the DPPH assay (1.1-diphenyl-2-picrylhydrazyl), FTC (ferric thiocyanate) and determination of phenolic compounds by Follin method. Toxicity was performed by the method of Artemia salina and cytotoxicity by MTT method. The phytochemical screening for the detection of allelochemicals was performed. The ethanol extract of propolis of Alagoas showed significant results for antimicrobial activity, and inhibitory activity for Staphylococcus aureus and Candida krusei. The antioxidant activity of the FTC method was 80% to 108.3% hydrogen peroxide kidnapping, the DPPH method showed an EC50 3.97 mg/mL, the content of total phenolic compounds was determined by calibration curve gallic acid, resulting from 0.0005 mg/100 g of gallic acid equivalent. The extract was non-toxic by A. salina method. The propolis extract showed high activity with a higher percentage than 75% inhibition of tumor cells OVCAR-8, SF-295 and HCT116. Chemical constituents were observed as flavonones, xanthones, flavonols, and Chalcones Auronas, Catechins and leucoanthocyanidins. It is concluded that the extract can be tested is considered a potential source of bioactive metabolites.

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Süleyman Doğu ◽  
Nurhan Uslu ◽  
Gbemisola J. Fadimu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heating Temperature ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dihydroxybenzoic Acid ◽  
Different Temperatures

AbstractThe effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

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 Phytochemical Profile, Antioxidant Activity of Leaf of Hoslundia opposita Vahl and Docking of its Phytochemical Components with Uropathogenic Strain F11(ID:3NRP) and NFeoB from Escherichia coli BL21(ID:5FH9)

2021 ◽  
pp. 18-29
Author(s):  
T. I. Edewor ◽  
A. F. Ogundola ◽  
A. O. Akintola ◽  
A. J. Adepoju ◽  
G. J. Ibikunle ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Gallic Acid ◽  
Cinnamic Acid ◽  
Leaf Extract ◽  
Methanolic Extract ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Phytochemical Profile ◽  
Phytochemical Components

Hoslundia opposita Vahl is a multi-purpose medicinal plant used traditionally to treat gonorrhea, cystitis, cough, fever, snake bites, convulsion in many parts of Africa. The objectives of this research are to evaluate the phytochemical profile, antioxidant activity of the leaves of Hoslundia opposita Vahl and to dock its phytochemical components with uropathogenic Escherichia coli strain F11(ID:3NRP) and NFeoB from Escherichia coli BL21(ID:5FH9). Harborne’s method was used for the identification of the class of phytochemicals while GC-MS was used to identify the type of phytochemicals. Folin-Ciocalteau method was used to determine the total phenolic content while aluminum colorimetric assay was used to estimate the total flavonoid content. 1, 1-diphenyl-2-picrylhydrazyl (DPPH) was used to evaluate the antioxidant activity. The molecular docking simulation method was used to investigate the interactions of the phytochemicals with the Escherichia coli receptors. In the phytochemical studies, flavonoids, terpenoids, cardiac glycosides and saponins were identified to be present in the methanolic leaf extract while steroids, alkaloids and anthraquinones were absent. The GC-MS analysis of the methanolic extract revealed presence of 17 compounds out of which 14 were identified. The compounds with appreciable quantity in the leaf extract were 1, 2, 3-benzetriol (38.11%), n-hexadacanoic acid (13.52%) and catechol (9.98%). Assessment of the antioxidant activity using DPPH gave a scavenging activity of 79.86% at 500ug/ml compared with ascorbic acid having a scavenging activity of 90.85% at the same concentration. Evaluation of the total phenolic and flavonoid contents at 500 ug/ml gave the values of 262.54 mg gallic acid equivalent/g extract and 6.24 mg quercetin equivalent/g extract respectively compared with gallic acid and quercetin with maximum concentrations of 385.12 and 12.46 respectively. This shows that the extract has significant antioxidant activity and can be explored as a valuable source of natural antioxidants. GC-MS analysis of the methanolic extract of Hoslundia opposita showed the presence of trans-3-(trifluoromethyl)cinnamic acid, octadecyl ester which was active against Escherichia coli. Docking results with 3NRP and 5FH9 showed binding affinities of -6.1, -6.6, 7.2and -7.0,7.4, 8.5 kJ/mol with the commercial drugs : ciprofloxacin, levofloxacin and tetracycline respectively while that of trans 3-(trifluoromethyl)cinnamic acid, octadecyl ester identified in the leaves were 5.6 and 5.9 kJ/mol.

scholarly journals Phenolic composition and antioxidant activity of different parts of pistacia vera L.

2016 ◽  
Vol 6 (1) ◽  
pp. 658-664
Author(s):  
Raouia Boumaiza ◽  
Ahmed Snoussi ◽  
Tania Cirkovic-Velickovic ◽  
Nabiha Bouzouita
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Higher Plants ◽  
Variety Identification ◽  
Total Phenolic ◽  
Pistacia Vera ◽  
Phenolic Composition ◽  
Floral Buds

Phenolic compounds are widely distributed in almost all higher plants and are present in different tissues. The quality and quantity of phenolics are used as criteria for variety identification. The present study has been planned to determine the phenolic composition of Pistacia vera. Total phenolic content and concentration of flavonoids of eight different extracts, from the floral buds and leaves of Pistacia vera. (Anacardiaceae) were determined using spectrophotometric methods. The total phenolic content ranged from 401.64 to 513.77 (mg GAE/g DW). The total flavonoid concentrations varied from 8.28 to 67.94 mg CE/g. Antioxidant activity was assessed by three methods: DPPH°+, β-carotene and ABTS and determined respectively as IC50 (mg/mL), CAA and PI (%), all extract have shown to be endowed by a high antioxidant activity similar to that of BHT. Ethanolic extract of male floral buds showed the highest phenolic and flavonoid concentration and the strongest antioxidant activity. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of plant extracts. Phenolic compounds were investigated by LTQ Orbitrap LC-MS analysis and revealed 17compounds split into 5 groups: Abscisic acids, phenolic acids and their derivatives, flavonols, flavanones, flavones, flavanols. The high contents of phenolic compounds indicated that these last contribute to the antioxidant activity. The Pistacia vera can be regarded as promising candidates for natural plant sources of antioxidants with high value.

scholarly journals Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1153
Author(s):  
Xi Chen ◽  
Xinyue Li ◽  
Xiangwei Zhu ◽  
Guozhen Wang ◽  
Kun Zhuang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Wheat Bran ◽  
Total Phenolic ◽  
Feed Water ◽  
Ultrasonic Power ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Jizi439, a newly developed black wheat breeding line, was reported to effectively regulate blood glucose, which may potentially be associated with its intrinsic high level of phenolic compounds (PCs). To maximize the PCs yield and thereby enhance their antioxidant activity, orthogonal experiments were designed in sequence for extrusion of Jizi439 black wheat bran (BWB) powder and followed by the extraction of PCs assisted with ultrasound technique. White wheat bran was used as a control. The optimum condition for extrusion was 110 °C, 25% feed water content, 140 rpm screw speed; meanwhile, 50 °C, 40 min, 35 kHz ultrasonic frequency, 300 W ultrasonic power for ultrasound-assisted extraction (UAE). Total phenolic content (TPC) as determined by Folin–Ciocalteu method was 2856.3 ± 57.7 μg gallic acid equivalents (GAE) per gram of dry weight (DW) of phenolic extract; meanwhile, antioxidant activity (AA) in terms of DPPH radical scavenging ratio was 85.5% ± 1.1% under optimized conditions, which were both significantly higher than the control. Phenolic acids except for gallic acid, as well as flavonoids, including luteolin and apigenin were increased by extrusion and ultrasound, as suggested by HPLC results. In conclusion, our study would provide a valuable reference for processing Jizi439 BWB before making or commercially utilize it into health-related food products.

COMPOSTOS FENÓLICOS E ATIVIDADE ANTIOXIDANTE IN VITRO DOS FRUTOS E FOLHAS DA GARCINIA COCHINCHINENSIS CHOISY

2017 ◽  
Vol 32 (4) ◽  
pp. 393
Author(s):  
Flavia Maria Vasques Farinazzi Machado ◽  
Flávia Aparecida de Carvalho Mariano-Nasser ◽  
Karina Aparecida Furlaneto ◽  
Adriana Maria Ragassi Fiorini ◽  
Rogério Lopes Vieites
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Chlorophyll A ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Phytochemical Content ◽  
Randomized Design ◽  
Chlorophyll A And B

Sementes, folhas e frutos de algumas espécies do gênero Garcinia são amplamente utilizadas em várias partes do mundo para fins medicinais, e atualmente, inúmeros compostos fitoquímicos tem sido descritos neste gênero com potenciais efeitos antioxidantes e anti-inflamatórios. O objetivo deste estudo foi quantificar compostos fenólicos, e outros fitoquímicos, e atividade antioxidante das folhas e frutos da espécie Garcinia Cochinchinensis Choisy, conhecida como mangostão amarelo ou falso mangostão. Os frutos e as folhas utilizados no experimento foram obtidos do pomar da Fatec (Faculdade de Tecnologia) de Pompéia/SP, e a identificação da planta foi feita no Herbário do Departamento de Biologia da FFCLRP-USP. Foram realizadas análises de compostos fenólicos totais, flavonoides, carotenóides, antocianinas, pigmentos clorofila A e B, e atividade antioxidante por DPPH nas folhas e frutos. O experimento foi realizado em delineamento inteiramente casualizado com três repetições, e os dados foram submetidos a análise de variância (ANOVA) e teste Tukey usando o programa Sisvar (p<0,05). Os resultados revelaram valores expressivos de compostos fenólicos totais na polpa (469,6 ± 114,9 mg ácido gálico 100g-1) e nas folhas (3739,7 ± 310,5 mg ácido gálico 100g-1) da G. Cochinchinensis Choisy, quando comparados à outras espécies de Garcinia. As folhas apresentaram teores significativamente superiores de flavonoides (665,1 ± 122,9 mg de rutina 100g-1 e 104,6 ± 19,3 mg de quercetina 100g-1), quando comparados à polpa dos frutos (89,6 ± 14,7 mg de rutina 100g-1 e 14,9 ± 2,43 mg de quercetina 100g-1), porém a atividade antioxidante pelo radical DPPH foi maior nos frutos (90,6 ± 2,52 %). Diferenças significativas foram também observadas entre os frutos e as folhas para os teores de carotenoides, antocianinas e pigmentos clorofila A e B, sendo os teores destes fitoquímicos mais expressivos nas folhas do mangostão amarelo. Os teores de antocianinas foram baixos quando comparados a outros frutos do gênero Garcinia. Os frutos e as folhas da Garcinia Cochinchinensis Choisy apresentam expressivas concentrações de compostos fenólicos e flavonoides, além de alta atividade antioxidante total.PALAVRAS-CHAVE: Mangostão amarelo, ácido gálico, flavonoides, antioxidante. PHENOLIC COMPOUNDS AND IN VITRO ANTIOXIDANT ACTIVITY OF GARCINIA COCHINCHINENSIS CHOISY FRUITS AND LEAVESABSTRACT: Seeds, leaves and fruits  of genus Garcinia are widely used in various parts of the world for medicinal purposes, and currently, numerous phytochemical compounds have been described  that have antioxidant and anti-inflammatory potential effects. The aim of this study was to quantify phenolic compounds as  other phytochemicals, and antioxidant activity of leaves and fruits of the species Garcinia Cochinchinensis Choisy, known as yellow mangosteen or false mangosteen. The fruits and leaves used in the experiment were obtained from the orchard located at Fatec, Pompéia / SP), and the identification of the plant was made in the  Biology Department Herbarium, FFCLRP-USP. Analyzes of total phenolic compounds, flavonoids, carotenoids, anthocyanins, chlorophyll A and B pigments, and antioxidant activity by DPPH in leaves and fruits were performed. The experiment was performed in a completely randomized design with three replicates, and the data was  submitted to analysis of variance (ANOVA) and Tukey test using Sisvar program (p <0.05). The results showed significant values of total phenolic compounds in the pulp (469.6 ± 114.9 mg gallic acid 100g-1) and in the leaves (3739.7 ± 310.5 mg gallic acid 100g-1) of G. Cochinchinensis Choisy, compared to other species of Garcinia. The leaves had significantly higher levels of flavonoids (665.1 ± 122.9 mg of rutin 100g-1 and 104.6 ± 19.3 mg of quercetin 100g-1) compared to fruit pulp (89.6 ± 14. mg of rutin 100g-1 and 14.9 ± 2.43 mg of quercetin 100g-1), but the antioxidant activity by the DPPH radical was higher in fruits (90.6 ± 2.52 %). Significant differences on of carotenoids, anthocyanins and chlorophyll A and B pigments were also observed between fruits and leaves.  Yellow mangosteen leaves showed the most expressive phytochemical content. The levels of anthocyanins were low compared to other fruits of the Garcinia genus. The fruits and leaves of Garcinia Cochinchinensis Choisy present expressive concentrations of phenolic compounds and flavonoids, in addition, a high total antioxidant activity.KEYWORDS: Yellow mangosteen, gallic acid, flavonoids, antioxidant.

scholarly journals EVALUATION OF ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS PRESENT IN LIPPIA SIDOIDES CHAM LEAVES

2016 ◽  
Vol 13 (25) ◽  
pp. 52-60
Author(s):  
Thayrine Dias CARLOS ◽  
Welington FRANCISCO ◽  
Luiz Gustavo de Lima GUIMARÃES
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Biological Activities ◽  
Reducing Power ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Chemical Research ◽  
Lippia Sidoides ◽  
Good Ability

Several chemical, pharmacological and clinical studies have enabled phytochemical area developed a many drugs used today, such as aspirin, digitoxin, morphine, quinine and pilocarpine. In addition, this area has enriched and expanded numerous species of plants with medicinal potential, resulting in the isolation of substances with diverse biological activities that serve as prototypes for future drugs. This study aims to explore the potential of the species Lippia sidoides, quantifying the content of phenolic compounds from the methanol extract of the leaves, as well as evaluating the antioxidant activity. For chemical research, we used the spectrophotometric method of Folin-Ciocalteau using gallic acid as standard, which allowed determining a level of 126.89 ± 23.08 mg of gallic acid/g extract for total phenolic compounds by the Folin-Ciocalteau’ methods, a value within the patterns found in the literature. When evaluated the antioxidant activity by methods of inhibiting free radical DPPH (2,2- diphenyl-1-picrylhydrazyl), oxidation of linoleic β-carotene/linoleic acid system and reducing power, the results showed 90% inhibition for the first two methods and a good ability to donate electron to the latter method. This results show the potential that this plant has as a source of antioxidant compounds and the need to further explore the phytochemical studies on this species.

scholarly journals The Elucidation of Total Polyphenols, Individual Phenolic Compounds, Antioxidant Activity of Three Underutilized Fruit Species—Black Crowberry, Honeyberry, European Cranberry with Their Accumulation

Agronomy ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 73
Author(s):  
Tünde Juríková ◽  
Jiří Mlček ◽  
Štefan Balla ◽  
Monika Ondrášová ◽  
Libor Dokoupil ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Cinnamic Acid ◽  
High Performance ◽  
Radical Scavenging ◽  
Fresh Weight ◽  
Total Polyphenols ◽  
Valuable Source ◽  
Fruit Species

Total polyphenols content (TPC), antioxidant activity (AA) and polyphenolic spectrum assay of three underutilized fruit species—black crowberry (Empetrum nigrum), honeyberry (Lonicera kamtschatica) and European cranberry (Vaccinium oxycoccos) is the aim of the present work. TPC and AA assay was performed by spectrophotometry and “individual phenolic compounds” were established by high-performance liquid chromatography. The results showed that TPC ranged from 1.61 ± 0.16 (European cranberry) up to 5.65 ± 0.01 (Black cowberry) gallic acid mg/g fresh weight. The highest value of DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay was determined in black crowberry fruit (7.43 ± 0.34 mmol TROLOX/g fresh weight of fruit). In all samples, the most prevalent phenolic acid was ferulic acid with the highest content in the samples of black crowberry (77.73 ± 3.99 µg/g FW of fruit), black crowberry and honeyberry were present by the highest level of gallic acid (21.82 ± 1.53; 15.07 ± 2.45 µg/g FW of fruit). Honeyberry represented a valuable source of quercetin (12.18 ± 7.88 µg/g FW of fruit), whereas European cranberry and honeyberry are a source of rutin (28.48 ± 0.83 and 27.99 ± 1.78 µg/g FW of fruit, respectively). The results of statistical analyses proved significant differences between cowberry and European cranberry in TPC content and in AA among assayed species. In the same way, statistically significant differences were confirmed in phenolic acids among the assayed species except for European cranberry-honeyberry (in trans p-coumaric, protocatequic and cinnamic acid) and honeyberry-cowberry (in cinnamic acid content). The catechin content is significantly influenced by species (p ≤ 0.05), on the other hand the species has no influence on the resveratrol content (p > 0.05). Each of the studied species can be considered as valuable source of total polyphenols and individual phenolic compounds. Polyphenolic compounds were most frequently accumulated in the vacuole as well as in the outer layers of pericarp.

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

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