Fast and Reliable Analysis of Phenolic Compounds in Fruits and Vegetables by UHPLC–MS

2014 ◽  
pp. 427-462
Keyword(s):  
Phenolic Compounds ◽  
Fruits And Vegetables ◽  
Reliable Analysis

scholarly journals Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties

Antioxidants ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 31
Author(s):  
Adelaida Esteban-Muñoz ◽  
Silvia Sánchez-Hernández ◽  
Cristina Samaniego-Sánchez ◽  
Rafael Giménez-Martínez ◽  
Manuel Olalla-Herrera
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
High Resolution Mass Spectrometry ◽  
Extraction Procedure ◽  
Chemical Species ◽  
Diospyros Kaki ◽  
Phenolic Profile ◽  
Matrix Interferences ◽  
Individual Health

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce, and a Food-Contact Surface

2001 ◽  
Vol 64 (9) ◽  
pp. 1430-1434 ◽  
Author(s):  
BALDEV R. GULATI ◽  
PAUL B. ALLWOOD ◽  
CRAIG W. HEDBERG ◽  
SAGAR M. GOYAL
Keyword(s):  
Phenolic Compounds ◽  
Fruits And Vegetables ◽  
Virus Titer ◽  
Ammonium Compound ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Environmental Surfaces ◽  
Foodborne Outbreaks ◽  
Food Contact Surface ◽  
Contact Surfaces

Norwalk and Norwalk-like viruses (NLVs) are important causes of foodborne gastroenteritis in restaurant-related outbreaks. Efficacy of common disinfection methods against these viruses on food-contact surfaces and fresh produce is not known partially because of their nonculturability. Seven commercial disinfectants for food-contact surfaces and three sanitizers for fruits and vegetables were tested against cultivable feline calicivirus (FCV). Disks of stainless steel, strawberry, and lettuce were contaminated with known amounts of FCV. The disinfectants were applied at one, two, and four times the manufacturer's recommended concentrations for contact times of 1 and 10 min. The action of disinfectant was stopped by dilution, and the number of surviving FCVs was determined by titration in cell cultures. An agent was considered effective if it reduced the virus titer by at least 3 log10 from an initial level of 107 50% tissue culture infective dose. None of the disinfectants was effective when used at the manufacturer's recommended concentration for 10 min. Phenolic compounds, when used at two to four times the recommended concentration, completely inactivated FCV on contact surfaces. A combination of quaternary ammonium compound and sodium carbonate was effective on contact surfaces at twice the recommended concentration. Rinsing of produce with water alone reduced virus titer by 2 log10. On artificially contaminated strawberry and lettuce, peroxyacetic acid and hydrogen peroxide was the only effective formulation when used at four times the manufacturers' recommended concentration for 10 min. These findings suggest that FCV and perhaps NLVs are very resistant to commercial disinfectants. However, phenolic compounds at two to four times their recommended concentrations appear to be effective at decontaminating environmental surfaces and may help control foodborne outbreaks of calicivirus in restaurants.

scholarly journals Edible coating with Eugenia pyriformis leaf extract to control enzymatic browning in fresh-cut apples

2020 ◽  
Vol 9 (12) ◽  
pp. e7191210799
Author(s):  
Lucas Henrique Maldonado-Silva ◽  
Bianka Rocha Saraiva ◽  
Ana Carolina Pelaes Vital ◽  
Fernando Antônio Anjo ◽  
Rafael Santiago Trautwein ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sodium Alginate ◽  
Leaf Extract ◽  
Fruits And Vegetables ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Balanced Diet ◽  
Golden Delicious ◽  
Aqueous Leaf Extract ◽  
Fresh Cut

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf extract, evaluate the effect of sodium alginate edible coating formulated with uvaia leaf extract against enzymatic browning in fresh cut apples (cv. Golden Delicious and Royal Gala) during 8 days of storage. Phenolic compounds as chlorogenic acid, caffeic acid and p-coumaric acid were identified in Uvaia methanolic leaf extract. Uvaia aqueous leaf extract presented ABTS IC50 of 0.77 ± 0.002 mg/mL, increasing 40.66% the edible coating antioxidant activity. Uvaia aqueous leaf extract controlled 80% of polyphenol oxidase activity from Golden Delicious apple and edible coating with extract reduced enzymatic browning. Sodium alginate edible coating with Uvaia aqueous leaf extract is an alternative to reduced enzymatic browning of fresh cut apple (cv. Golden Delicious).

scholarly journals Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

2020 ◽  
Vol 23 ◽  
Author(s):  
Karina Carvalho Guimarães ◽  
Derlyene Lucas Salgado ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Natural Antioxidants ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Fast Blue ◽  
Recent Method

Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values of vitamin C, soluble solids and TA in relation to those found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.

scholarly journals Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper (Capsicum annuum)

Agriculture ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 81 ◽  
Author(s):  
Carvalho Lemos ◽  
Reimer ◽  
Wormit
Keyword(s):  
Phenolic Compounds ◽  
Capsicum Annuum ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Industrial Applications ◽  
Special Focus ◽  
Residual Biomass ◽  
New Concepts ◽  
Health Related ◽  
Related Compounds

Fruits and vegetables are an important supplier of biological active substances, such as vitamins and secondary metabolites (SM) for human nutrition, but also for further industrial applications. Pepper (Capsicum annuum) is grown and consumed all over the world as a fresh vegetable or dried as a spice. It is also used as a coloring agent, as well for medical purposes. Pepper fruits are considered as an attractive source of health-related compounds, but other organs like the leaves and stem also contain considerable amounts of antioxidants, e.g., phenolic compounds. This indicates potential for valorization of residual biomass from horticultural production by using innovative bioeconomic concepts. Herein, we present an overview about the biosynthesis of phenolic compounds, with a special focus on flavonoids and their regulation in pepper, the current knowledge of amounts and distribution of these valuable substances, as well as possible strategies for: (1) increasing flavonoid contents in pepper, (2) improving the nutritional value of fruits, and (3) new concepts for utilization of residual biomass from horticultural production.

scholarly journals Transcription Profiles Reveal the Regulatory Synthesis of Phenols during the Development of Lotus Rhizome (Nelumbo nucifera Gaertn)

2019 ◽  
Vol 20 (11) ◽  
pp. 2735 ◽  
Author(s):  
Ting Min ◽  
Yinqiu Bao ◽  
Baixue Zhou ◽  
Yang Yi ◽  
Limei Wang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Secondary Metabolites ◽  
Phenolic Compound ◽  
Fruits And Vegetables ◽  
Molecular Mechanisms ◽  
Chemical Constituents ◽  
Expression Patterns ◽  
Pentose Phosphate ◽  
Nelumbo Nucifera ◽  
Biosynthesis Pathway

Lotus (Nelumbo nucifera Gaertn) is a wetland vegetable famous for its nutritional and medicinal value. Phenolic compounds are secondary metabolites that play important roles in the browning of fresh-cut fruits and vegetables, and chemical constituents are extracted from lotus for medicine due to their high antioxidant activity. Studies have explored in depth the changes in phenolic compounds during browning, while little is known about their synthesis during the formation of lotus rhizome. In this study, transcriptomic analyses of six samples were performed during lotus rhizome formation using a high-throughput tag sequencing technique. About 23 million high-quality reads were generated, and 92.14% of the data was mapped to the reference genome. The samples were divided into two stages, and we identified 23,475 genes in total, 689 of which were involved in the biosynthesis of secondary metabolites. A complex genetic crosstalk-regulated network involved in the biosynthesis of phenolic compounds was found during the development of lotus rhizome, and 25 genes in the phenylpropanoid biosynthesis pathway, 18 genes in the pentose phosphate pathway, and 30 genes in the flavonoid biosynthesis pathway were highly expressed. The expression patterns of key enzymes assigned to the synthesis of phenolic compounds were analyzed. Moreover, several differentially expressed genes required for phenolic compound biosynthesis detected by comparative transcriptomic analysis were verified through qRT-PCR. This work lays a foundation for future studies on the molecular mechanisms of phenolic compound biosynthesis during rhizome formation.

scholarly journals Berry and Citrus Phenolic Compounds Inhibit Dipeptidyl Peptidase IV: Implications in Diabetes Management

2013 ◽  
Vol 2013 ◽  
pp. 1-13 ◽  
Author(s):  
Junfeng Fan ◽  
Michelle H. Johnson ◽  
Mary Ann Lila ◽  
Gad Yousef ◽  
Elvira Gonzalez de Mejia
Keyword(s):  
Phenolic Compounds ◽  
Computational Modeling ◽  
Active Sites ◽  
Fruits And Vegetables ◽  
Diabetes Management ◽  
Binding Mode ◽  
Dipeptidyl Peptidase ◽  
Dipeptidyl Peptidase Iv ◽  
Dpp Iv ◽  
Regulatory Effects

Beneficial health effects of fruits and vegetables in the diet have been attributed to their high flavonoid content. Dipeptidyl peptidase IV (DPP-IV) is a serine aminopeptidase that is a novel target for type 2 diabetes therapy due to its incretin hormone regulatory effects. In this study, well-characterized anthocyanins (ANC) isolated from berry wine blends and twenty-seven other phenolic compounds commonly present in citrus, berry, grape, and soybean, were individually investigated for their inhibitory effects on DPP-IV by using a luminescence assay and computational modeling. ANC from blueberry-blackberry wine blends strongly inhibited DPP-IV activity (IC50, 0.07 ± 0.02 to >300 μM). Of the twenty-seven phenolics tested, the most potent DPP-IV inhibitors were resveratrol (IC50, 0.6 ± 0.4 nM), luteolin (0.12 ± 0.01 μM), apigenin (0.14 ± 0.02 μM), and flavone (0.17 ± 0.01 μM), with IC50values lower than diprotin A (4.21 ± 2.01 μM), a reference standard inhibitory compound. Analyses of computational modeling showed that resveratrol and flavone were competitive inhibitors which could dock directly into all three active sites of DPP-IV, while luteolin and apigenin docked in a noncompetitive manner. Hydrogen bonding was the main binding mode of all tested phenolic compounds with DPP-IV. These results indicate that flavonoids, particularly luteolin, apigenin, and flavone, and the stilbenoid resveratrol can act as naturally occurring DPP-IV inhibitors.

scholarly journals Influence of Cooking Process on Phenolic Marker Compounds of Vegetables

2003 ◽  
Vol 73 (2) ◽  
pp. 152-159 ◽  
Author(s):  
Andlauer ◽  
Stumpf ◽  
Hubert ◽  
Rings ◽  
Fürst
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Fruits And Vegetables ◽  
Flavonoid Glycosides ◽  
Plant Metabolites ◽  
Secondary Plant Metabolites ◽  
Beneficial Effects ◽  
Cooking Process ◽  
Marker Compounds ◽  
Water Volumes

Phenolic compounds are secondary plant metabolites which have long been associated with flavor and color characteristics of fruits and vegetables. These phenolic compounds attract great interest due to their postulated health protecting properties. However, adequate intakes and absorption rate of phenolic compounds are necessary for these beneficial effects. Until now, little is known about alterations of phenolic compounds content by the cooking process. In the present study, the influence of different volumes of cooking water on the amount of selected phenolic marker compounds resting in the vegetables was assessed. In zucchini, rutin was quantified as a marker for flavonoid glycosides. Chlorogenic acid, representative of phenolic acids was analyzed in carrots. In beans, rutin and quercitrin, both belonging to flavonoid glycosides, were investigated. In potatoes, chlorogenic and caffeic acid were determined. The cooking of zucchini, beans and carrots with smaller amounts of water resulted in significant higher content of phenolic phytochemicals in the vegetables compared to cooking with larger water volumes. For potatoes, which showed great variations in content of phenolic acids after cooking, no significant differences in phenolic acids was observed. It can be concluded from these observations, that real intakes of phenolic compounds from cooked vegetables are lower and that the amounts consumed are therefore overestimated.

scholarly journals HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6403
Author(s):  
Ana Miklavčič Višnjevec ◽  
Paul W. Baker ◽  
Kelly Peeters ◽  
Matthew Schwarzkopf ◽  
Dominik Krienke ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Food Processing ◽  
Crude Protein ◽  
Fruits And Vegetables ◽  
Daily Intake ◽  
Compositional Analysis ◽  
Fresh Vegetables ◽  
Vegetables And Fruits ◽  
Phenolic Acid Derivatives ◽  
Derivatives Of

The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.

Sign in / Sign up

Export Citation Format

Share Document