scholarly journals Caffeoylquinic Acids and Flavonoids of Fringed Sagewort (Artemisia frigida Willd.): HPLC-DAD-ESI-QQQ-MS Profile, HPLC-DAD Quantification, in Vitro Digestion Stability, and Antioxidant Capacity

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 307 ◽  
Author(s):  
Daniil N. Olennikov ◽  
Nina I. Kashchenko ◽  
Nadezhda K. Chirikova ◽  
Aina G. Vasil’eva ◽  
Aydan I. Gadimli ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Principal Component ◽  
In Vitro Digestion ◽  
Medical Systems ◽  
Mass Detection ◽  
Herbal Tea ◽  
Caffeoylquinic Acids ◽  
Artemisia Frigida

Fringed sagewort (Artemisia frigida Willd., Compositae family) is a well-known medicinal plant in Asian medical systems. Fifty-nine hydroxycinnamates and flavonoids have been found in A. frigida herbs of Siberian origin by high-performance liquid chromatography with diode array and electrospray triple quadrupole mass detection (HPLC-DAD-ESI-QQQ-MS). Their structures were determined after mass fragmentation analysis as caffeoylquinic acids, flavone O-/C-glycosides, flavones, and flavonol aglycones. Most of the discovered components were described in A. frigida for the first time. It was shown that flavonoids with different types of substitution have chemotaxonomic significance for species of Artemisia subsection Frigidae (section Absinthium). After HPLC-DAD quantification of 16 major phenolics in 21 Siberian populations of A. frigida and subsequent principal component analysis, we found substantial variation in the selected compounds, suggesting the existence of two geographical groups of A. frigida. The antioxidant activity of A. frigida herbal tea was determined using 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH•) and hydrophilic/lipophilic oxygen radical absorbance capacity (ORAC) assays and DPPH•-HPLC profiling, revealing it to be high. The effect of digestive media on the phenolic profile and antioxidant capacity of A. frigida herbal tea was assessed under simulated gastrointestinal digestion. We found a minor reduction in caffeoylquinic acid content and ORAC values, but remaining levels were satisfactory for antioxidant protection. These results suggest that A. frigida and its food derivate herbal tea could be recommended as new plant antioxidants rich in phenolics.

scholarly journals Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract

Antioxidants ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 114 ◽  
Author(s):  
Luminita David ◽  
Virgil Danciu ◽  
Bianca Moldovan ◽  
Adriana Filip
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
In Vitro Digestion ◽  
Differential Method ◽  
Antioxidant Compounds ◽  
Anthocyanin Content ◽  
Gastrointestinal Digestion ◽  
Fruit Extract ◽  
Cornelian Cherry

Red fruits are considered a major source of antioxidant compounds in the human diet. They usually contain anthocyanins, phenolic pigments that confer them multiple health-promoting properties. The health benefits of these bioactive phytocompounds are strongly related to their bioavailability, which has been reported to be low. The aim of the present study is to investigate the changes in antioxidant capacity and anthocyanin content of Cornelian cherry fruit extract during gastrointestinal digestion. Thus, the work was designed using a simulated in vitro digestion model. The antioxidant capacity (AA) was tested by the 2,2-azinobis (3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS) method, while quantification of anthocyanins (TAC) was accomplished by the means of the pH differential method and high performance liquid chromatography (HPLC). The results showed that gastric digestion had no significant effect on the TAC of the extract, while the AA slightly increased. After duodenal digestion, only 28.33% of TAC and 56.74% of AA were maintained. Cornelian cherries’ anthocyanins were stable in stomach, so they can be absorbed in order to manifest their antioxidant capacity at the cellular level. The duodenal digestion dramatically decreased the TAC and AA level in the fruit extract.

scholarly journals Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

2020 ◽  
Vol 133 ◽  
pp. 109104 ◽  
Author(s):  
Francielli P.R. de Morais ◽  
Tássia B. Pessato ◽  
Eliseu Rodrigues ◽  
Luana Peixoto Mallmann ◽  
Lilian R.B. Mariutti ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Whey Protein ◽  
Phenolic Compound ◽  
In Vitro Digestion ◽  
Before And After ◽  
Complexation Effects

scholarly journals Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

2020 ◽  
Vol 10 (11) ◽  
pp. 3668 ◽  
Author(s):  
Justyna Bochnak-Niedźwiecka ◽  
Michał Świeca
Keyword(s):  
Antioxidant Capacity ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
In Vitro Bioaccessibility ◽  
Trolox Equivalent ◽  
Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

scholarly journals Schisandra rubriflora Plant Material and In Vitro Microshoot Cultures as Rich Sources of Natural Phenolic Antioxidants

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 488
Author(s):  
Agnieszka Szopa ◽  
Michał Dziurka ◽  
Sebastian Granica ◽  
Marta Klimek-Szczykutowicz ◽  
Paweł Kubica ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
High Performance ◽  
Total Phenolic ◽  
Array Detector ◽  
Plant Materials

Schisandra rubriflora is a dioecious, underestimated medicinal plant species known from traditional Chinese medicine. The present study was aimed at characterising the polyphenolic profile composition and the related antioxidant capacity of S. rubriflora fruit, stem and leaf and in vitro microshoot culture extracts. Separate analyses of material from female and male specimens were carried out. This study was specifically aimed at detailed characterisation of the contribution of phenolic compounds to overall antioxidant activity using ultra-high-performance liquid chromatography with a photodiode array detector coupled to electrospray ionization ion trap mass spectrometry (UHPLC-DAD-ESI-MS3) and a high-performance liquid chromatography-diode array detector (HPLC-DAD). Using UHPLC-DAD-ESI-MS3, twenty-seven phenolic compounds from among phenolic acids and flavonoids were identified. Concentrations of three phenolic acids (neochlorogenic, chlorogenic and cryptochlorogenic acids) and eight flavonoids (hyperoside, rutoside, isoquercitrin, guaijaverin, trifolin, quercetin, kaempferol, and isorhamnetin) were determined using HPLC-DAD using reference standards. The highest total phenolic content was confirmed for the stem and leaf extracts collected in spring. The contents of phenolic compounds of in vitro biomasses were comparable to that in the fruit extracts. The methanolic extracts from the studied plant materials were evaluated for their antioxidant properties using various in vitro assays, namely free radicals scavenging estimation using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), ferric-reducing antioxidant power (FRAP) and cupric-reducing antioxidant capacity (CUPRAC) as well as QUick, Easy, New, CHEap, and Reproducible CUPRAC (QUENCHER-CUPRAC) assays. A close relationship between the content of polyphenolic compounds in S. rubriflora and their antioxidant potential has been documented.

Phenolic profile and antioxidant activity of Jasonia glutinosa herbal tea. Influence of simulated gastrointestinal in vitro digestion

2019 ◽  
Vol 287 ◽  
pp. 258-264 ◽  
Author(s):  
J. Ortega-Vidal ◽  
A. Ruiz-Riaguas ◽  
M.L. Fernández-de Córdova ◽  
P. Ortega-Barrales ◽  
E.J. Llorent-Martínez
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Herbal Tea ◽  
Phenolic Profile

Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

2016 ◽  
Vol 68 (2) ◽  
pp. 188-200 ◽  
Author(s):  
Shenli Wang ◽  
Miryam Amigo-Benavent ◽  
Raquel Mateos ◽  
Laura Bravo ◽  
Beatriz Sarriá
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
In Vitro Digestion ◽  
Grape Pomace ◽  
Red Grape ◽  
And Storage

Release of phenolic compounds and antioxidant capacity of Chinese hawthorn “Crataegus pinnatifida” during in vitro digestion

2018 ◽  
Vol 40 ◽  
pp. 76-85 ◽  
Author(s):  
Guiqing Zheng ◽  
Jie Deng ◽  
Lingrong Wen ◽  
Lijun You ◽  
Zhengang Zhao ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Digestion ◽  
Crataegus Pinnatifida

Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion

2006 ◽  
Vol 96 (2) ◽  
pp. 281-289 ◽  
Author(s):  
Konstantina Argyri ◽  
Michael Komaitis ◽  
Maria Kapsokefalou
Keyword(s):  
Antioxidant Capacity ◽  
Red Wine ◽  
In Vitro Digestion
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