A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

2013 ◽  
Vol 48 (9) ◽  
pp. 1899-1908 ◽  
Author(s):  
Annamaria Perna ◽  
Immacolata Intaglietta ◽  
Amalia Simonetti ◽  
Emilio Gambacorta
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Comparative Study ◽  
Botanical Origin ◽  
Phenolic Profile

scholarly journals Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.)

2020 ◽  
Vol 71 (1) ◽  
pp. 343
Author(s):  
M. L.L. Campidelli ◽  
J. D.S. Carneiro ◽  
E. C. Souza ◽  
M. L. Magalhães ◽  
E. E.C. Nunes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Vitamin C ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Coumaric Acid ◽  
Drying Process ◽  
Phenolic Profile ◽  
Dipteryx Alata

This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.

scholarly journals Biosynthesis and antioxidation of nano-selenium using lemon juice as a reducing agent

2021 ◽  
Vol 10 (1) ◽  
pp. 178-188
Author(s):  
Su Wen ◽  
Yang Hui ◽  
Wang Chuang
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Vitamin C ◽  
Comparative Study ◽  
Ph Value ◽  
Chemical Interaction ◽  
Lemon Juice ◽  
Reducing Agent ◽  
Small Particles ◽  
The Comparative Study

Abstract Nano-selenium was synthesized using lemon juice as a reducing agent. The experiments showed that pH value affected greatly the shape and the size of the prepared nano-selenium. At pH 9, lemon juice could reduce 50 mmol/L of selenite ions to nano-selenium with particle size between 50 and 90 nm, which was spherical and well dispersed. Lemon juice acted as both a reducing agent and a stabilizer in the synthesis of nano-selenium, in which the chemical interaction between biomolecules and the nano-selenium surface was the basis for the stable existence of nano-selenium. The selenite concentration influenced the formation of nano-selenium, and a low selenite concentration was beneficial to obtain small particles. The achieved nano-selenium exhibited a strong antioxidant activity positively related to concentration. The comparative study showed that the antioxidation of nano-selenium is weaker than that of vitamin C but higher than that of lemon juice.

scholarly journals Phenolic Profile, Nutritional Composition, Functional Properties, and Antioxidant Activity of Newly Grown Parthenocarpic and Normal Seeded Tomato

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Sajid Dominic ◽  
Abdullah Ijaz Hussain ◽  
Shahzad Ali Shahid Chatha ◽  
Qasim Ali ◽  
Nosheen Aslam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Shelf Life ◽  
Gallic Acid ◽  
Agricultural Research ◽  
Physical Parameters ◽  
Coumaric Acid ◽  
Phenolic Profile ◽  
Fruit Extracts ◽  
Tomato Pulp

The aim of the study was to compare the physicochemical parameters, sugar, vitamin C, and phenolic profiles in five genotypes of local indeterminate tunnel tomato hybrid (LITTH) (LITTH-778, LITTH-784, LITTH-786, LITTH-788, and LITTH-790) of natural parthenocarpic tomato (NPT) and normal seeded tomato (NST). Samples were collected from the experimental fields of Ayub Agricultural Research Institute, Faisalabad, Pakistan. Physical parameters (fruit shape, fruit weight, fruit length, fruit width, number of seeds per fruit, and shelf-life) and chemical composition (moisture, ash, crude fat, crude fiber, total carbohydrate, crude protein, and vitamin C) of NPT and NST were analyzed by reported methods. The methanolic extracts of tomato pulp were prepared by shaking and extracts were assayed for antioxidant activity. Sugar contents and phenolic profile of NPT and NST were estimated using HPLC method. Weight and size of NPT were less and smaller than the NST. Moreover, NPT were seedless with longer shelf-life and had more phenolic and flavonoid contents than the NST. HPLC analysis revealed that chlorogenic acid, gallic acid, and p-coumaric acid were major phenolics in methanol (polar solvent) extracts of NST, and caffeic acid, gallic acid, and p-coumaric acid in NPT extract. NPT contained higher concentration of sugar contents, but lower concentration of vitamin C than NST. In 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, NPT fruit extracts showed high scavenging activity with the 50% inhibitory concentration (IC50) value of 22.56 μg/mL compared to NST fruit extracts having IC50 29.49 μg/mL. This study provided useful information for farmers and nutritionists.

scholarly journals Phenolic profiling and bioactivities of fresh fruits and jam of Sorbus species

2017 ◽  
Vol 82 (6) ◽  
pp. 651-664 ◽  
Author(s):  
Zorica Mrkonjic ◽  
Jelena Nadjpal ◽  
Ivana Beara ◽  
Verica Aleksic-Sabo ◽  
Dragana Cetojevic-Simin ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Vitamin C ◽  
Ferulic Acid ◽  
Acetylcholinesterase Activity ◽  
Antimicrobial Activities ◽  
Phenolic Profile ◽  
Comprehensive Examination

The purpose of this study was a comprehensive examination of the phenolic profile, the vitamin C content, and the antioxidant, anti-acetylcholinesterase, cytotoxic and antimicrobial activities of extracts and jams of fruits of two edible Sorbus species: well characterized S. aucuparia and two insufficiently explored forms of S. torminalis (torminalis and semitorminalis). Characterisation of 44 phenolics was realized using LC?MS/MS and 15 compounds were confirmed, with chlorogenic acid being the most dominant in S. aucuparia and ferulic acid in both S. torminalis forms. S. aucuparia demonstrated potent antioxidant activity, while that of both S. torminalis forms was moderate. Jam extracts had the highest content of vitamin C. S. aucuparia exhibited some anti-acetylcholinesterase activity, while S. torminalis f. torminalis showed the best antimicrobial activity against Staphylococcus aureus and both forms (torminalis and semitorminalis) possessed the highest activity against Escherichia. coli. The results obtained herein are a great base for further research of edible Sorbus species with the aim of promoting their better usage as nutraceuticals.

Phenolic profile and antioxidant activity of buckwheat (Fagopyrum esculentum) herb and root extracts

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
D Orcic ◽  
E Svirčev ◽  
N Mimica-Dukic ◽  
I Beara ◽  
K Balog ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fagopyrum Esculentum ◽  
Phenolic Profile ◽  
Root Extracts

The influence of chitin derivatives on the antioxidant activity and phenolic profile in Echinacea purpurea

2008 ◽  
Vol 21 (2) ◽  
pp. 309-311
Author(s):  
Maria Burdova ◽  
Jozef Hudec ◽  
Ivan Turianica ◽  
Radka Kochanova ◽  
Larysa Rostoka
Keyword(s):  
Antioxidant Activity ◽  
Echinacea Purpurea ◽  
Phenolic Profile ◽  
Chitin Derivatives

scholarly journals Conventional and Organic Honeys as a Source of Water- and Ethanol Soluble Molecules with Nutritional and Antioxidant Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3746
Author(s):  
Magdalena Polak-Śliwińska ◽  
Małgorzata Tańska
Keyword(s):  
Antioxidant Activity ◽  
Immune System ◽  
Vitamin C ◽  
Geographical Area ◽  
Production Method ◽  
Climatic Conditions ◽  
Organic Production ◽  
Organoleptic Characteristics ◽  
Nutritional Characteristics ◽  
The Impact

The benefits of natural honeybee products (e.g., honey, royal jelly, beeswax, propolis, beevenom and pollen) to the immune system are remarkable, and many of them are involved in the induction of antibody production, maturation of immune cells and stimulation of the immune system. The type of plants in the geographical area, climatic conditions and production method have a significantly influence on the nutritional quality of honey. However, this variability can influence consumer liking by the sensory attributes of the product. The aim of this work was to compare the most popular honeys from Poland in terms of nutritional value, organoleptic properties and antioxidant activity. In the study, five varieties of honey (honeydew, forest, buckwheat, linden and dandelion) from conventional and organic production methods were tested. The nutritional characteristics of honey samples included acidity, content of water, sugars, vitamin C, HMF and phenolics (total and flavonoids), while honey color, taste, aroma and consistency were investigated in the organoleptic characteristics. The antioxidant activity was determined in water- and ethanol-soluble honey extracts using DPPH and ORAC tests. The results showed that organoleptic and nutritional characteristics of popular Polish honeys differ significantly in relation to plant source and production method. The significant effect of honey variety on the content of HMF, saccharose and phenolics, as well as acidity and antioxidant capacity were noted. The impact of variety and variety × production method interaction was significant in the case of the content of vitamin C, glucose and fructose. A visible difference of buckwheat and forest honeys from other samples was observed. The highest content of total phenolics with antioxidant activity based on the SET mechanism was found in buckwheat honeys, while forest honeys were richer in flavonoids.

scholarly journals Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

2021 ◽  
Author(s):  
Miluska Cisneros-Yupanqui ◽  
Vesela I. Chalova ◽  
Hristo R. Kalaydzhiev ◽  
Dasha Mihaylova ◽  
Albert I. Krastanov ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protocatechuic Acid ◽  
Activity Index ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Protein Isolation ◽  
Phenolic Profile ◽  
Oilseed Crops ◽  
Sunflower Protein ◽  
Main Representative

AbstractSince rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes.

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