scholarly journals Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

RSC Advances ◽  
2015 ◽  
Vol 5 (19) ◽  
pp. 14756-14767 ◽  
Author(s):  
José Pinela ◽  
Amilcar L. Antonio ◽  
Lillian Barros ◽  
João C. M. Barreira ◽  
Ana Maria Carvalho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gamma Irradiation ◽  
Preparation Method ◽  
Combined Effects ◽  
Phenolic Composition ◽  
Bioactive Properties ◽  
Processing Treatment

The preparation method had a higher influence on bioactive properties than the processing treatment, with decoctions being preferable over infusions, as indicated by the higher antioxidant activity and levels of phenolic compounds.

scholarly journals Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

RSC Advances ◽  
2015 ◽  
Vol 5 (34) ◽  
pp. 26991-26997 ◽  
Author(s):  
Natália Martins ◽  
Lillian Barros ◽  
Montserrat Dueñas ◽  
Celestino Santos-Buelga ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Glycyrrhiza Glabra ◽  
Phenolic Composition ◽  
Glycyrrhiza Glabra L

The present work aims to characterize and quantify the phenolic composition and to evaluate the antioxidant activity of Glycyrrhiza glabra L. (commonly known as licorice) rhizomes and roots.

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 Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5606
Author(s):  
Ângela Liberal ◽  
Ângela Fernandes ◽  
Nikolaos Polyzos ◽  
Spyridon A. Petropoulos ◽  
Maria Inês Dias ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Bioactive Compounds ◽  
Antimicrobial Activities ◽  
Petroselinum Crispum ◽  
Good Source ◽  
Bioactive Properties ◽  
Chemical Profiles ◽  
Bacteria And Fungi

Petroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.

scholarly journals A Comparative Study on the Phenolic Composition and Biological Activities of Morus alba L. Commercial Samples

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3082 ◽  
Author(s):  
Milena Polumackanycz ◽  
Tomasz Sledzinski ◽  
Elzbieta Goyke ◽  
Marek Wesolowski ◽  
Agnieszka Viapiana
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Inhibitory Activity ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Herbal Products ◽  
Water Extracts ◽  
Ache Inhibitory Activity ◽  
White Mulberry

Morus alba L. (white mulberry) has been commonly used as a functional food and for medicinal purposes. Hence, the aim of the study was to compare the phenolic profile of white mulberry commercial samples in relation to their antioxidant potential and acetylcholinesterase (AChE) inhibitory activity. It is of interest to determine whether herbal products originating from different commercial sources differ in their phenolic profiles. For this purpose, a simple and rapid high-performance liquid chromatography (HPLC) method was used for the separation and determination of ten major phenolic compounds. Total phenolic (TPC), total flavonoid (TFC), and total phenolic acid contents (TPAC), as well as l(+)-ascorbic acid (ASA) contents, were determined. The antioxidant potential was assessed by DPPH (2,2-diphenyl-1-picrylhydrazyl radical) scavenging activity and ferric-reducing/antioxidant power (FRAP) assay, while the AChE inhibitory activity was determined by the Ellman assay for water extracts. The study revealed that excluding two herbal products containing fruits and a sample containing leaves of white mulberry, yerba mate and lemon, the remaining samples were generally consistent in terms of phenolic composition as well as antioxidant potential and AChE inhibitory activity. This reflects the health-promoting properties of the samples under study. Moreover, the results showed that the water extracts of white mulberry were richer in phenolic compounds and presented higher antioxidant activity than the hydromethanolic extracts. However, the water extracts showed low inhibitory activity against AChE. Moreover, the correlation analysis indicated a high positive relationship between phenolic composition and antioxidant activity in extracts of white mulberry. Overall, the obtained results may be useful in the evaluation of new dietary supplements and food products. The water extracts of white mulberry could be used for antioxidant purposes, while the hydromethanolic extracts could be incorporated in antioxidant formulations.

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.

Assessment of the distribution of phenolic compounds and contribution to the antioxidant activity in Tunisian fig leaves, fruits, skins and pulps using mass spectrometry-based analysis

2015 ◽  
Vol 6 (12) ◽  
pp. 3663-3677 ◽  
Author(s):  
Sonda Ammar ◽  
María del Mar Contreras ◽  
Olfa Belguith-Hadrich ◽  
Antonio Segura-Carretero ◽  
Mohamed Bouaziz
Keyword(s):  
Mass Spectrometry ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Composition ◽  
Qualitative And Quantitative

The qualitative and quantitative phenolic composition explains the differences in the antioxidant activity of fig leaves, fruits, pulps, and skins.

scholarly journals Phenolic Composition, Antioxidant Activity, andIn VitroAvailability of Four Different Berries

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Javier Marhuenda ◽  
María Dolores Alemán ◽  
Amadeo Gironés-Vilaplana ◽  
Alfonso Pérez ◽  
Gabriel Caravaca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Total Phenolic Compounds ◽  
Anthocyanin Concentration

Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.

scholarly journals Phenolic Composition of Artichoke Waste and its Antioxidant Capacity on Differentiated Caco-2 Cells

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1723 ◽  
Author(s):  
Jiménez-Moreno ◽  
Cimminelli ◽  
Volpe ◽  
Ansó ◽  
Esparza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
High Performance ◽  
Total Concentration ◽  
Antioxidant Properties ◽  
Intestinal Barrier ◽  
Phenolic Composition ◽  
Antioxidant Power

Artichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the “Blanca de Tudela” artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin-7-O-rutinoside, and luteolin-7-O-glucoside. Minor quantities of cynarin, luteolin, apigenin-7-O-glucoside, apigenin-7-O-rutinoside, and naringenin-7-O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)], DPPH (2,2-diphenyl-1-pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.

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