Genotype and Environmental Variation in Phenolic Content, Phenolic Acid Composition, and Antioxidant Activity of Hard Spring Wheat

2006 ◽  
Vol 54 (4) ◽  
pp. 1265-1270 ◽  
Author(s):  
Archie Mpofu ◽  
Harry D. Sapirstein ◽  
Trust Beta
Keyword(s):  
Antioxidant Activity ◽  
Acid Composition ◽  
Spring Wheat ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Environmental Variation ◽  
Hard Spring Wheat

A comparison between wheat and different kinds of corn flour based on minerals, free phenolic acid composition and antioxidant activity

2019 ◽  
Vol 11 (4) ◽  
pp. 341-349
Author(s):  
N. Nikolić ◽  
J. Mitrović ◽  
I. Karabegović ◽  
S. Savić ◽  
S. Petrović ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Acid Composition ◽  
Phenolic Acid ◽  
Corn Flour

The Effect of Bioprocessing on the Phenolic Acid Composition and Antioxidant Activity of Wheat Bran

2014 ◽  
Vol 91 (3) ◽  
pp. 255-261 ◽  
Author(s):  
Lixia Zhang ◽  
Wenyuan Gao ◽  
Xuetao Chen ◽  
Haiyang Wang
Keyword(s):  
Antioxidant Activity ◽  
Acid Composition ◽  
Wheat Bran ◽  
Phenolic Acid

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

Antioxidant activity and phenolic acid composition of South African herbal remedies

2010 ◽  
Vol 196 ◽  
pp. S155
Author(s):  
M. Gulumian ◽  
O. Nkwaner ◽  
J. Van Tonder ◽  
V. Steenkamp
Keyword(s):  
Antioxidant Activity ◽  
South African ◽  
Acid Composition ◽  
Phenolic Acid ◽  
Herbal Remedies

scholarly journals ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF TISSUE DURING DEVELOPMENT

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 498C-498
Author(s):  
M.S. Padda ◽  
D.H. Picha
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Phenolic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Root Weight ◽  
Tissue Weight ◽  
Stage Of Development ◽  
Leaf Tissues

Antioxidant activity and phenolic content of sweetpotato root and leaf tissues were quantified at different developmental stages. 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4.0 g root weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex tissue than internal pith tissue. The highest total phenolic content and antioxidant activity was found in cortex tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry tissue weight and 9.7 mg Trolox eq/gdry tissue weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry tissue weight) and antioxidant activity (99.6 mg Trolox eq/g dry tissue weight). Chlorogenic acid was the major phenolic acid in root and leaf tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.

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