scholarly journals Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Kamila Kasprzak ◽  
Tomasz Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Monika Waksmundzka-Hajnos ◽  
Marta Olech ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
High Performance ◽  
Negative Impact ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Well Being ◽  
Positive Influence ◽  
High Temperature Short Time ◽  
Corn Snacks

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleraceaL. var.sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic,trans-caffeic,cis-caffeic,trans-p-coumaric,cis-p-coumaric,trans-ferulic,cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic,trans-sinapic, andcis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition ofB. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

scholarly journals Identification of Phenolic Acids and Flavonoids in Monofloral Honey from Bangladesh by High Performance Liquid Chromatography: Determination of Antioxidant Capacity

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mohammed Moniruzzaman ◽  
Chua Yung An ◽  
Pasupuleti Visweswara Rao ◽  
Mohammad Nurul Islam Hawlader ◽  
Siti Amirah Binti Mohd Azlan ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Acids ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
The Mean

The aim of the present study was to characterize the phenolic acids, flavonoids, and antioxidant properties of monofloral honey collected from five different districts in Bangladesh. A new high performance liquid chromatography (HPLC) equipped with a UV detector method was developed for the identification of the phenolic acids and flavonoids. A total of five different phenolic acids were identified, with the most abundant being caffeic acid, benzoic acid, gallic acid, followed by chlorogenic acid and trans-cinnamic acid. The flavonoids, kaempferol, and catechin were most abundant, followed by myricetin and naringenin. The mean moisture content, total sugar content, and color characteristics of the honey samples were 18.36 ± 0.95%, 67.40 ± 5.63 g/100 g, and 129.27 ± 34.66 mm Pfund, respectively. The mean total phenolic acids, total flavonoid content, and proline content were 199.20 ± 135.23, 46.73 ± 34.16, and 556.40 ± 376.86 mg/kg, respectively, while the mean FRAP values and DPPH radical scavenging activity were 327.30 ± 231.87 μM Fe (II)/100 g and 36.95 ± 20.53%, respectively. Among the different types of honey, kalijira exhibited the highest phenolics and antioxidant properties. Overall, our study confirms that all the investigated honey samples are good sources of phenolic acids and flavonoids with good antioxidant properties.

scholarly journals Comparison of Ethanolic and Aqueous-Polyethylenglycolic Propolis Extracts: Chemical Composition and Antioxidant Properties

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Mindaugas Liaudanskas ◽  
Loreta Kubilienė ◽  
Vaidotas Žvikas ◽  
Sonata Trumbeckaitė
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Alternative Form ◽  
Food Preservatives ◽  
Propolis Extract

In recent years, particular attention has been paid to the natural antioxidants. Bee products, especially propolis, are characterized by multifunctional (antioxidant, anti-inflammatory, antibacterial, antiviral, and food preservative) effects and can be used for the development of functional food or food preservatives. Propolis extracts that are commonly produced are ethanolic; therefore, to certain groups of consumers, for example, children and alcohol sensitive group, their applicability is limited. The aim of this study was to develop alternative propolis from aqueous-polyethylenglycolic propolis extract (AQUA-PEG) and compare the chemical composition as well as antioxidant (radical-scavenging and reduction properties) activities to those of ethanolic propolis extract (EEP). Polyethylene glycol is quite a good solvent, which can be successfully used for the preparation of NEP. The total quantity of phenolic compounds identified in AQUA-PEG (400.36 µg/mL), prepared according to our technology, is very similar to that of EEP (433.53 µg/mL), whereas the amount of phenolic acids was greater by 1.31-fold in AQUA-PEG and of flavonoids was greater by 2.38-fold in EEP. The antioxidant activity depends on the method used: by applying the ABTS and CUPRAC methods, both extracts demonstrate similar antioxidant (antiradical and reducing) activity, whereas in the case of the DPPH and FRAP method, significantly higher antioxidant activity was detected in EEP. This should be taken by researchers into account especially when interpreting the results and drawing conclusions about the antioxidant activity of propolis extracts. On the basis of the results, AQUA-PEG, prepared by the developed technology, can be used as an alternative form to ethanolic propolis extract, since it contains a large quantity of antioxidants, namely, flavonoids and phenolic acids. We believe that nonethanolic propolis extract has the prospect of being applied for the development of functional foods in order to alleviate certain symptoms of oxidative stress or for the prevention of some oxidative-stress-related diseases.

Antioxidant Activity of Ethanolic Fractions of Polish Propolis

2012 ◽  
Vol 67 (11-12) ◽  
pp. 545-550 ◽  
Author(s):  
Anna M. Kurek-Górecka ◽  
Andrzej Sobczak ◽  
Anna Rzepecka-Stojko ◽  
Michał T. Górecki ◽  
Maria Wardas ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Free Radical Scavenging ◽  
Biologically Active ◽  
Butylated Hydroxytoluene ◽  
Different Origins ◽  
Β Carotene

There is a great variation in the chemical composition of propolis of different origins. Likewise, the method of its extraction has signifi cant impact on the content of biologically active compounds. Here we compared methods of propolis extraction for optimal antioxidant activities which were measured by means of β-carotene discolouration, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, and 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) radical cation decolouration assays. In the extracts, the contents of polyphenols and fl avonoids were measured, and phenolic acids were identifi ed and quantifi ed by HPLC. A three-step extraction allowed obtaining large amounts of phenolic acids from propolis. The propolis fractions obtained had antioxidant properties comparable to those of α-tocopherol and butylated hydroxytoluene. Therefore, they may be used as effective natural antioxidants.

Punica granatum as a Source of Natural Antioxidant and Antimicrobial Agent; a Comprehensive Review on Related Investigations

2020 ◽  
Vol 17 ◽  
Author(s):  
Atefeh Jalali ◽  
Mohammadreza Kiafar ◽  
Masih Seddigh ◽  
Mohammad M. Zarshenas
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Punica Granatum ◽  
Antimicrobial Activities ◽  
Natural Antioxidant ◽  
Antiviral Activities ◽  
Natural Foods

Background: The consumption of natural antioxidants is increasing due to the demand and tendency to natural foods. Punica granatum L. [Punicaceae] is a fruit with various bioactive ingredients. The effectiveness of this plant has been proved against various disorders such as hyperglycemia, hyperlipidemia, blood coagulation, infections, cancer, and dentistry. Among them, there are numerous researches on antimicrobial and antioxidant properties. Subsequently, the present study aimed to compile a review of those properties to outline this herb as a possible natural antioxidant and preservative. Methods: Synchronically, keywords "Punica granatum" with antimicrobial, or antibacterial, antifungal, antiviral, antioxidant and radical scavenging were searched through "Scopus" database up to 31st September 2019. Papers focusing on agriculture, genetics, chemistry, and environmental sciences were excluded and also related papers were collected. Results: Among 201 papers focusing on related activities, 111 papers have dealt with antioxidant activities focusing based on DPPH assay, 59 with antibacterial, on both gram+ and gram- bacteria, 24 with antifungal effects, mostly on Aspergillus niger and Candida albicans, and 7 papers with antiviral activities. There were about 50 papers focusing on in-vivo antioxidant activities of this plant. Conclusion: Taken together, botanical parts of P. granatum have possessed notable radical scavenging and antimicrobial activities that with these properties, this plant can be introduced as a natural safe source of preservative and antioxidant. Accordingly, P. granatum can be applied as excipient with the aforementioned properties in the pharmaceutical and food industries.

scholarly journals Supporting Caregivers of Older Adults Through Education in Mindful Gratitude Practice

2020 ◽  
Vol 4 (Supplement_1) ◽  
pp. 16-16
Author(s):  
Sungsim Lee
Keyword(s):  
Older Adults ◽  
Negative Impact ◽  
Well Being ◽  
Positive Influence ◽  
Mindfulness Practice ◽  
Practice Research ◽  
Relevant Research ◽  
Won Buddhism ◽  
The Relationship

Abstract This presentation describes a supportive mindfulness practice for caregivers of older adults based on the principles of Won Buddhism (an integrative, a modernized Buddhism). As the aging population grows, there is a significant increase in recognition of the negative impact of caregiver stress on older adults’ quality of life. The ability for caregivers to deal compassionately with stress is essential, as caring for older adults can awaken feelings about one’s own vulnerability and mortality. The ‘Mindful Gratitude Practice’ offers a way to cope with stress, cultivate self-care, and improve the care of others. Relevant research will be summarized, which shows mindfulness and gratitude practice respectively benefit positive influence in both physical and emotional well-being. Mindful Gratitude Practice as a spiritual approach that fosters caregivers' emotional stability, reduces their stress and improves the relationship between older adults and their caregivers. In this presentation, three processes of Mindful Gratitude Practice will be described: 1. Understanding a mindfulness practice by establishing intention, attention, and attitude, 2. Learning the principles of a gratitude practice and implementation, and 3. Incorporating mindfulness into a gratitude practice. Research results have demonstrated that through this learning process, caregivers have acquired the concept of interconnectedness, experience grateful moments, and a deep feeling of appreciation in their caregiving relationships. The presenter will guide participants in a short experience of Mindfulness Gratitude Practice. Further readings and resources will be provided for those who are interested.

scholarly journals Bioactive compounds and antioxidant properties of dried apricot

2013 ◽  
pp. 193-205 ◽  
Author(s):  
Jasna Canadanovic-Brunet ◽  
Jelena Vulic ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Carotenoid Content ◽  
Power Method ◽  
Food Ingredient ◽  
Free Radical Scavenging Activities

Dried apricot was extracted using two different solvents: 80% ethanol and hexane. The contents of total phenolics, flavonoids and anthocyanins were determined in ethanol apricot extract (EAE), while the carotenoid content was determined in hexane apricot extracts (HAE) by spectrophotometric method. The detected amounts of bioactive compounds in dried apricot were: phenolics 498.13 ? 12.04 mg GAE/100g DA, flavonoids 218.45 ? 14.14 mg R/100g DA and anthocyanins 3.08 ? 0.40 mg CGE/100g DA. In dried apricot the ?-carotene was present in the amount of 0.56 ? 0.03 mg/100g DA. Some individual phenolic compounds in EAE were determined by HPLC analysis and the most dominant compound was gallic acid (35.02 ? 1.65 mg/100g DA). Free radical scavenging activities of EAE and HAE were tested spectrophotometrically using stable DPPH radicals and reducing power method. The EC50 value for EAE was 2.05 ? 0.06 mg/ml and for HAE was 6.28 ? 0.01 mg/ml. The RP0.5 values determined by reducing power method were 6.11 ? 0.01 mg/ml for EAE and 62.04 ? 0.03 mg/ml for HAE. The results indicate that dried apricot can be a valuable source of natural antioxidants and can be used as a functional food ingredient in the food industry.

scholarly journals Pressure, Performance and Prestige: Dilemmas for Contemporary Professionals

2016 ◽  
Vol 23 (79) ◽  
pp. 539-552
Author(s):  
Ana Heloisa Costa Lemos ◽  
Leila Sharon Nasajon Gottlieb ◽  
Alessandra de Sá Mello da Costa
Keyword(s):  
Professional Growth ◽  
High Performance ◽  
Negative Impact ◽  
Well Being ◽  
Excessive Pressure ◽  
Performance Practices ◽  
Personal Lives ◽  
Work Intensification ◽  
Working Day ◽  
Mental Nature

Abstract Recent changes in the world of work have resulted in a greater level of work intensification. Whilst there have been gains in productivity, workers have been subject to increasing demands of both a physical and mental nature, which tend to have a negative impact on their well-being. Our interest in understanding this phenomenon has led to a qualitative study that seeks to analyse the experiences of professional graduates working in organizations that use high-performance practices, which tend to generate work intensification. The respondents revealed both the negative implications of work intensification, such as an increase in the working day, excessive pressure and sacrifices in their personal lives, as well as other aspects considered positive, such as learning, professional growth, autonomy and financial gains. These latter aspects deserve attention, since they can help us understand what leads qualified workers to accept intensified working practices.

scholarly journals Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

2019 ◽  
Vol 17 (1) ◽  
pp. 166-176 ◽  
Author(s):  
Tomasz Oniszczuk ◽  
Gabriela Widelska ◽  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Extrusion Process ◽  
Polyphenolic Compounds ◽  
Production Parameters ◽  
Aronia Melanocarpa ◽  
Beneficial Impact ◽  
Free Phenolic Acids ◽  
Different Content

AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

scholarly journals Phenolic Compounds, Antioxidant Activities, and Inhibitory Effects on Digestive Enzymes of Different Cultivars of Okra (Abelmoschus esculentus)

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1276
Author(s):  
Ding-Tao Wu ◽  
Xi-Rui Nie ◽  
Dan-Dan Shen ◽  
Hong-Yi Li ◽  
Li Zhao ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Digestive Enzymes ◽  
High Performance ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Inhibitory Effects ◽  
Antioxidant Power ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

In this study, the phenolic profiles and bioactivities of five representative cultivars of okra collected in China were investigated. Noticeable variations of phenolic compounds and their bioactivities were observed among these different cultivars of okra. The contents of total flavonoids (TFC) in “Shuiguo”, “Kalong 8”, “Kalong 3”, “Wufu”, and “Royal red” ranged from 1.75 to 3.39 mg RE/g DW, of which “Shuiguo” showed the highest TFC. Moreover, five individual phenolic compounds were found in okra by high performance liquid chromatography analysis, including isoquercitrin, protocatechuic acid, quercetin-3-O-gentiobioside, quercetin, and rutin, while isoquercitrin and quercetin-3-O-gentiobioside were detected as the main phenolic compounds in okra. Moreover, all tested okra exhibited significant antioxidant activities (2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, 2,2’-azino-bis (3-ethylenzthiazoline-6-sulphonic acid) radical scavenging capacity, and ferric reducing antioxidant power) and inhibitory effects on digestive enzymes (lipase, α-glucosidase, and α-amylase). Indeed, “Shuiguo” exhibited much better antioxidant activities and inhibitory activities on digestive enzymes, which might be attributed to its high TFC. Results suggested that okra, especially “Shuiguo”, could be developed as natural antioxidants and inhibitors against hyperlipidemia and hyperglycemia in the fields of functional foods and pharmaceuticals, which could meet the increasing demand for high-quality okra with health-promoting properties in China.

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