scholarly journals Monitoring of Chlorogenic Acid and Antioxidant Capacity of Solanum melongena L. (Eggplant) under Different Heat and Storage Treatments

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 234 ◽  
Author(s):  
Petra Šilarová ◽  
Lila Boulekbache-Makhlouf ◽  
Federica Pellati ◽  
Lenka Česlová
Keyword(s):  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
High Performance ◽  
Antioxidant Properties ◽  
Extraction Procedure ◽  
Geographic Origin ◽  
Solanum Melongena ◽  
Hplc Method ◽  
Heat Treated ◽  
And Storage

Solanum melongena L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on eggplant samples of different geographic origin by high-performance liquid chromatography (HPLC). An easy and quick extraction procedure with 50% methanol as the extraction solvent was optimized for the first time by means of a design-of-experiment and applied to heat treated samples of eggplant. The antioxidant capacity of eggplant extracts was also evaluated by using the ABTS assay and it was correlated with the data obtained by the HPLC method. The content of chlorogenic acid was different in each heat-treated eggplant sample and it depended on the temperature applied during the cooking procedure. In particular, an increase of chlorogenic acid content with rising temperature was observed. Conversely, a very high temperature (250 °C) caused a decrease of chlorogenic acid amount. The influence of storage on the content of chlorogenic acid was also monitored. While the level of chlorogenic acid in fresh samples decreased during four weeks of storage, an increase in its content in heat treated eggplant was observed within the same period. Multivariate data analysis was used to classify eggplant samples into different groups, according to the country of origin and heat treatment procedure. This study provides new insights to preserve the antioxidant properties of eggplant phenolics during different thermal and storage treatments in order to highlight their health promoting effects.

scholarly journals Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S213-S216 ◽  
Author(s):  
D. Komes ◽  
D. Horžić ◽  
A. Belščak ◽  
K. Kovačević Ganič ◽  
A. Baljak
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Antioxidant Properties ◽  
Growth Conditions ◽  
Hplc Method ◽  
Frap Assay ◽  
Chromatography Method ◽  
Antioxidant Power ◽  
Pharmaceutical Industries ◽  
Mate Tea

Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted (“raw”) caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted (“raw”) caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.

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.

HPLC Analysis of Oxytetracycline Residues in Honey

1986 ◽  
Vol 49 (5) ◽  
pp. 383-388 ◽  
Author(s):  
PETER SPORNS ◽  
SUET KWAN ◽  
LAWRENCE A. ROTH
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Aqueous Solutions ◽  
High Performance ◽  
Hplc Analysis ◽  
Extraction Procedure ◽  
Hplc Method ◽  
Limits Of Detection ◽  
Ph Values ◽  
Double Extraction

Oxytetracycline (OTC), also known commercially as Terramycin, was determined to be more stable in honey than in buffered aqueous solutions at similar pH values and temperatures. A rapid high performance liquid chromatography (HPLC) method was developed to detect and quantitate OTC using a 1:1 dilution (wt/wt) of honey samples in water. Using 355 nm as the wavelength of detection, amounts as low as 0.5 μg/ml could be detected in the above solution. The limits of detection were lowered considerably by a double extraction procedure.

scholarly journals Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches

2014 ◽  
Vol 86 (2) ◽  
pp. 881-888 ◽  
Author(s):  
MARIANA PIANA ◽  
ALINE A. BOLIGON ◽  
THIELE F. DE BRUM ◽  
MARINA ZADRA ◽  
BIANCA V. BELKE ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Ethyl Acetate ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Condensed Tannins ◽  
High Performance ◽  
Ethyl Acetate Fraction ◽  
Phytochemical Analysis ◽  
Dpph Method

The antioxidant capacity of the crude extract and fractions ofTabernaemontana catharinensis fruits and branches, was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the content of polyphenols, flavonoids, alkaloids and condensed tannins were determined by the spectrophotometric method. The ethyl acetate fraction of the fruits and the n-butanol fraction of the branches showed IC50 of 181.82 µg/mL and 78.19 µg/mL, respectively. All fractions were analyzed by high performance liquid chromatography (HPLC), in the branches were quantified chlorogenic acid in the chloroform (8.96 mg/g), ethyl acetate (4.31 mg/g) and n-butanol (3.33 mg/g) fractions; caffeic acid in the ethyl acetate (5.24 mg/g) and n-butanol (1.81 mg/g); gallic acid (0.52 mg/g) in the n-butanol. In the fruits, chlorogenic acid in the chloroform (1.67 mg/g); rutin in the ethyl acetate (3.45 mg/g) and n-butanol (8.98 mg/g) fractions. The present study showed that these quantified compounds can contribute to antioxidant capacity which was higher in the branches than in the fruits.

Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts

2006 ◽  
Vol 61 (7-8) ◽  
pp. 527-535 ◽  
Author(s):  
Eva Sadilova ◽  
Florian C. Stintzing ◽  
Reinhold Carle
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Solanum Melongena ◽  
In Vitro Assays ◽  
Capsicum Annuum L ◽  
Food Colour ◽  
Acetone Extracts

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.

scholarly journals Determination of Anthocyanins in Cranberry Fruit and Cranberry Fruit Products by High-Performance Liquid Chromatography with Ultraviolet Detection: Single-Laboratory Validation

2011 ◽  
Vol 94 (2) ◽  
pp. 459-466 ◽  
Author(s):  
Paula N Brown ◽  
Paul R Shipley
Keyword(s):  
High Performance ◽  
Extraction Procedure ◽  
Correlation Coefficients ◽  
Gradient Elution ◽  
Hplc Method ◽  
Raw Material ◽  
Calibration Curves ◽  
Commercial Extract ◽  
Freeze Dried ◽  
Single Laboratory

Abstract A single-laboratory validation study was conducted on an HPLC method for the detection and quantification of cyanidin-3-O-galactoside (C3Ga), cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-arabinoside (C3Ar), peonidin-3-O-galactoside (P3Ga), and peonidin-3-O-arabinoside (P3Ar) in cranberry fruit (Vaccinium macrocarpon Aiton) raw material and finished products. An extraction procedure using a combination of sonication and shaking with acidified methanol was optimized for all five anthocyanins in freeze-dried cranberry fruit and finished products (commercial extract powder, juice, and juice cocktail). Final extract solutions were analyzed by HPLC using a C18 RP column. Calibration curves for all anthocyanin concentrations had correlation coefficients (r2) of 99.8. The method detection limits for C3Ga, C3Gl, C3Ar, P3Ga, and P3Ar were estimated to be 0.018, 0.016, 0.006, 0.013, and 0.011 g/mL, respectively. Separation was achieved with a chromatographic run time of 35 min using a binary mobile phase with gradient elution. Quantitative determination performed in triplicate on four test materials on each of 3 days (n 12) resulted in RSDr from 1.77 to 3.31. Analytical range, as defined by the calibration curves, was 0.5736.53 0000000g/mL for C3Ga, 0.159.83 g/mL for C3Gl, 0.2817.67 g/mL for C3Ar, 1.0164.71 g/mL for P3Ga, and 0.4227.14 g/mL for P3Ar. For solid materials prepared by the described method, this translates to 0.063.65 mg/g for C3Ga, 0.020.98 mg/g for C3Gl, 0.031.77 mg/g for C3Ar, 0.106.47 mg/g for P3Ga, and 0.042.71 mg/g for P3Ar.

scholarly journals Improvement in Botanical Standardization of Commercial Freeze-Dried Herbal Extracts by Using the Combination of Antioxidant Capacity and Constituent Marker Concentrations

2009 ◽  
Vol 92 (3) ◽  
pp. 797-805 ◽  
Author(s):  
Paolino Ninfali ◽  
Lorenzo Gennari ◽  
Enrica Biagiotti ◽  
Francesca Cangi ◽  
Luisa Mattoli ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Herbal Medicines ◽  
Oxygen Radical ◽  
Herbal Extracts ◽  
Herbal Products ◽  
Freeze Dried ◽  
Marker Compounds ◽  
Processing And Storage ◽  
And Storage

Abstract Botanical extracts are standardized to 1 marker compounds (MCs). This standardization provides a certain level of quality control, but not complete quality assurance. Thus, industries are looking for other satisfactory systems to improve standardization. This study focuses on the standardization of herbal medicines by combining 2 parameters: the concentration of the MC and antioxidant capacity. Antioxidant capacity was determined with the oxygen radical absorbance capacity (ORAC) method and the concentrations of the MCs, by high-performance liquid chromatography. Total phenols were also determined by the Folin-Ciocolteau method. The ORAC values, expressed as mol Trolox equivalents/100 g (ORAC ), of 12 commercial herbal extracts were related to the ORAC values of the respective pure MCs at the concentrations at which the MCs occur in products (ORAC-MC ). The ORAC values of 11 extracts were higher than those of the respective MCs and the ratios ORAC-MC /ORAC ranged from 0.007 to 0.7, whereas in the case of Olea europaea leaves, the same ratio was 1.36. The ORAC parameters and their ratios, as well as the linear relationship between ORAC-MC and ORAC , are described and discussed as tools for improving the standardization of herbal products and detecting modifications due to herb processing and storage.

scholarly journals Geographic Variation in the Chemical Composition and Antioxidant Properties of Phenolic Compounds from Cyclocarya paliurus (Batal) Iljinskaja Leaves

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2440 ◽  
Author(s):  
Yang Liu ◽  
Pei Chen ◽  
Mingming Zhou ◽  
Tongli Wang ◽  
Shengzuo Fang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Geographic Origin ◽  
Cyclocarya Paliurus ◽  
Sampling Locations ◽  
Kaempferol Glycosides

Cyclocarya paliurus has been widely used as an ingredient in functional foods in China. However, the antioxidant properties of phenolic compounds and the effect of the plant origin remain unclear. The present study evaluated the geographical variation of this plant in term of its phenolic composition and antioxidant activities based on leaf materials collected from five regions. high-performance liquid chromatography (HPLC) analysis showed that there are three major components, quercetin-3-O-glucuronide, kaempferol-3-O-glucuronide, and kaempferol-3-O-rhamnoside, and their contents varied significantly among sampling locations. The investigated phenolic compounds showed substantial antioxidant activities, both in vitro and in vivo, with the highest capacity observed from Wufeng and Jinzhongshan. Correlation analysis revealed that quercetin and kaempferol glycosides might be responsible for the antioxidant activities. Our results indicate the importance of geographic origin, with sunny hours and temperature as the main drivers affecting the accumulation of C. paliurus phenolics and their antioxidant properties.

scholarly journals Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1698
Author(s):  
Zdenka Pelaić ◽  
Zrinka Čošić ◽  
Sandra Pedisić ◽  
Maja Repajić ◽  
Zoran Zorić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Chemical Constituents ◽  
Sodium Ascorbate ◽  
Storage Duration ◽  
Applied Dose ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C ◽  
Potato Slices

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m−2, the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.

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