scholarly journals Polyphenol-Rich Extracts Obtained from Winemaking Waste Streams as Natural Ingredients with Cosmeceutical Potential

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 355 ◽  
Author(s):  
Melanie S. Matos ◽  
Rut Romero-Díez ◽  
Ana Álvarez ◽  
M. R. Bronze ◽  
Soraya Rodríguez-Rojo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Phenolic Content ◽  
Raw Material ◽  
Total Phenolic ◽  
Market Opportunity ◽  
Waste Streams ◽  
Grape Marc ◽  
Colorimetric Assays ◽  
Solid Liquid

Phenolics present in grapes have been explored as cosmeceutical principles, due to their antioxidant activity and ability to inhibit enzymes relevant for skin ageing. The winemaking process generates large amounts of waste, and the recovery of bioactive compounds from residues and their further incorporation in cosmetics represents a promising market opportunity for wine producers and may contribute to a sustainable development of the sector. The extracts obtained from grape marc and wine lees, using solid–liquid (SL) extraction with and without microwave (MW) pretreatment of the raw material, were characterized in terms of antioxidant activity through chemical (ORAC/HOSC/HORAC) and cell-based (keratinocytes—HaCaT; fibroblasts—HFF) assays. Furthermore, their inhibitory capacity towards specific enzymes involved in skin ageing (elastase; MMP-1; tyrosinase) was evaluated. The total phenolic and anthocyanin contents were determined by colorimetric assays, and HPLC–DAD–MS/MS was performed to identify the main compounds. The MW pretreatment prior to conventional SL extraction led to overall better outcomes. The red wine lees extracts presented the highest phenolic content (3 to 6-fold higher than grape marc extracts) and exhibited the highest antioxidant capacity, being also the most effective inhibitors of elastase, MMP-1 and tyrosinase. The results support that winemaking waste streams are valuable sources of natural ingredients with the potential for cosmeceutical applications.

scholarly journals Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

2014 ◽  
Vol 4 (2) ◽  
pp. 68 ◽  
Author(s):  
Umesh C. Lohani ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extrusion Process ◽  
Apple Pomace ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. O<sub>F</sub>-O<sub>U</sub>, O<sub>F</sub>-MW<sub>U</sub>, MW<sub>F</sub>-O<sub>U</sub>, MW<sub>F</sub>-MW<sub>U</sub> were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MW<sub>F</sub>-MW<sub>U</sub>) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MW<sub>F</sub>-MW<sub>U</sub> drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of O<sub>F</sub>-O<sub>U</sub> drying.

scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

scholarly journals Comparison of antioxidant activity of extracts of hop leaves harvested in different years

2019 ◽  
Vol 65 (3) ◽  
pp. 1-9 ◽  
Author(s):  
Anna Muzykiewicz ◽  
Anna Nowak ◽  
Joanna Zielonka-Brzezicka ◽  
Katarzyna Florkowska ◽  
Wiktoria Duchnik ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Folk Medicine ◽  
Raw Material ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Methods Of Evaluation ◽  
Health Promoting ◽  
Common Plant

Summary Introduction: Hop (Humulus lupulus L.) is a common plant in Europe, with many beneficial health effects. In addition to the use in brewing, hops are a valuable source of active substances used in conventional and folk medicine, such as humulones and lupulones, as well as antioxidants, including phenolic compounds. Objective: The aim of the study was to evaluate and compare the antioxidant activity of alcoholic extracts of fresh hop leaves collected in 2017 and 2018. Material and methods: The raw material consisting of fresh hop leaves was extracted using ultrasound-assisted extraction. Methyl, ethyl and isopropyl alcohol at three concentrations were used as extractants. The antioxidant activity of extracts was determined using DPPH and FRAP methods. Total phenolic content was evaluated using the Folin-Ciocalteu technique. Results: All the extracts showed antioxidant potential as well as the phenolic content. Regardless of the harvesting year and methods of evaluation, the highest antioxidant activity and the total polyphenol content were observed for extracts prepared in undiluted methanol, obtained during one hour lasting extraction. Conclusion: The results of the studies have suggested that hop leaves can be a potential source of health-promoting antioxidants.

scholarly journals Formulations of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage

2021 ◽  
Vol 59 (3) ◽  
Author(s):  
Marija Petrović ◽  
Sonja Veljović ◽  
Nikola Tomić ◽  
Snežana Zlatanović ◽  
Tomislav Tosti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Raw Materials ◽  
Rich Source ◽  
Raw Material ◽  
Total Phenolic ◽  
Industry Waste ◽  
Health Consciousness ◽  
Fruit Pomace

Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilized. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueurs formulation was investigated. Experimental approach. Apple and chokeberry liqueurs (LA and LC) were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry (LAC) and apple/beetroot liqueur (LAB) were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by HPAEC-PAD and HPLC–DAD–MS/MS, respectively. Storability was preliminarily evaluated based on monitoring of total phenolic content, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The experts and the consumers testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while LAB would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with LC being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in LC in which phlorizin was not quantified. Despite the decrease in total phenolic content and antioxidant activity upon 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolics retention and antioxidant activity maintenance were observed in LC. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs was demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomaces represent the promising raw material for liqueurs production. The applied approach represents a contribution to the circular economy in juice production.

scholarly journals Is the Household Microwave Recommended to Obtain Antioxidant-Rich Extracts from Lycium barbarum Leaves?

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 656
Author(s):  
Luna Pollini ◽  
Federica Ianni ◽  
Giuseppa Verducci ◽  
Francesca Blasi ◽  
Lina Cossignani
Keyword(s):  
Antioxidant Activity ◽  
Microwave Power ◽  
Phenolic Content ◽  
Irradiation Time ◽  
Total Phenolic ◽  
Liquid Ratio ◽  
Leaf Extracts ◽  
Lycium Barbarum ◽  
Plant Materials ◽  
Solid Liquid

Nowadays, much interest is devoted to the extraction of plant materials, considering also their waste and by-products, to obtain antioxidant-rich products. The effect of household microwave-assisted extraction (MAE) on the phenolic content and antioxidant activity of Lycium barbarum leaf extracts was investigated. An experimental design approach was adopted considering solid/liquid ratio (1, 3, and 5 g of leaves in 150 mL water), irradiation time (1, 3, and 5 min), and microwave power (300, 400, and 500 W) as independent variables. These three factors and their interactions were studied to evaluate the effect of MAE conditions on the responses of total phenolic content, antioxidant activity, and chlorogenic acid content. The results showed that the analytical parameters were positively influenced by the solid/liquid ratio and time. On the contrary, microwave power was inversely correlated with the investigated responses. This research revealed that microwave extraction conditions should be carefully monitored to obtain bioactive-rich aqueous extracts with high antioxidant activity. A comparison with household traditional methods showed an unexpected lower phenolic content and antioxidant activity for MAE extract in respect to the decoction and infusion. In fact, it was found that L. barbarum leaf infusion had the best functional properties, regarding the investigated characteristics. The outcome of this study has implications for raising awareness that household preparation conditions strongly affect the health properties of herbal extracts.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

2008 ◽  
Vol 7 (1) ◽  
Author(s):  
Bimo Budi Santoso
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Antitumor Activity ◽  
Traditional Method ◽  
Extraction Efficiency ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents

<strong><em>Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed.  The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents,  A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R<sup>2</sup>= 0,77) and methanol (R<sup>2</sup> = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.</em></strong>

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

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