scholarly journals Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 356 ◽  
Author(s):  
Sachadyn-Król ◽  
Materska ◽  
Chilczuk
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Total Content ◽  
Ozone Treatment ◽  
Prolonged Storage ◽  
Detection Analysis ◽  
Array Detection ◽  
The Impact ◽  
Lipophilic Fraction

The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. The aim of the present study was to assess the impact of ozone treatment on the composition of lipophilic compound fraction and its antioxidant activity (AA). Pepper fruits of cv. Cyklon were ozonated for 1 and 3 h immediately after harvesting. Then, the fruits were stored for 30 days under refrigeration conditions. The total content of phenolic compounds and the AA of the lipophilic fraction isolated from the pericarp and placenta of the fruits were investigated after 10, 20, and 30 days of storage. Additionally, quantitative high-performance liquid chromatography diode array detection analysis of individual phenolic compounds was performed. The results revealed that the content and activity of secondary metabolites varied during storage, with the highest values recorded on the 20th day after harvest, both in control and ozonated fruits, regardless of the ozone dosage used. Treatment of the fruits with ozone for 3 h, but not for 1 h, exhibited a positive effect on the phenolic composition and AA during the prolonged storage of pepper fruits. Three hours of ozonation seems to be the appropriate time to increase the persistence of pepper fruits during storage.

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 Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 89 ◽  
Author(s):  
Joyce de Souza ◽  
Antonio de Souza Nascimento ◽  
Maria Linhares ◽  
Maria Dutra ◽  
Marcos dos Santos Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
High Performance ◽  
Storage Time ◽  
Reversed Phase ◽  
Red Wines ◽  
Array Detection ◽  
One Year

The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity 40–65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro.

COMPOSITION AND CONTENT OF PHENOLIC COMPOUNDS IN DIFFERENT FRACTIONS OF EXTRACT FROM PLANTS OF ARNICA FOLIOSA NUTT.

2020 ◽  
pp. 139-147
Author(s):  
Tatiana Anatol'yevna Krol' ◽  
Lidiya Viktorovna Zinnatshina ◽  
Eugenia Ramil'yevna Gatiatulina ◽  
Andrey Ivanovich Radimich ◽  
Olga Leonidovna Saybel ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
High Resolution Mass Spectrometry ◽  
Total Content ◽  
Biologically Active ◽  
Diethyl Ester ◽  
Alternative Source ◽  
Caffeoylquinic Acid ◽  
Array Detection ◽  
Derivatives Of

Among representatives of the genus Arnica L., the Arnica montana L. species is the most studied and widely used for medical purposes. However, due to the fact that the A. montana species is endangered in most European countries, the possibility to use Arnica foliosa Nutt. as an alternative source of phytochemicals is being investigated. A deeper study of the chemical composition of A. foliosa extract may give the opportunity to expand the spectrum of its possible application. The purpose of the research was to perform a detailed study of the composition and content of biologically active compounds the aerial part of A. foliosa by high performance liquid chromatography with diode array detection in combination with high-resolution mass spectrometry. Sixteen phenolic compounds were detected in ethylacetate and butanol fractions of A. foliosa. There were identified thirteen derivatives of caffeoylquinic acid and three flavonoids. In the chloroform and diethyl ester fractions, phenolic compounds were absent. It was established that the ethylacetate fraction contains big amounts of two phenolic compounds – 3,4-dicaffeoylquinic and 4,5-dicaffeoylquinic acids, and eight compounds were presented in trace or very small quantities. All sixteen phenolic compounds were found in the butanol fraction, but their total content was almost 2-fold less than in the ethylacetate fraction.

Phenolic composition and antioxidant capacity of hawthorn (Crataegus oxyacantha L.) flowers and fruits grown in Algeria

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Ouarda Issaadi ◽  
Marta Fibiani ◽  
Valentina Picchi ◽  
Roberto Lo Scalzo ◽  
Khodir Madani
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Paramagnetic Resonance ◽  
Array Detection ◽  
The Relationship

AbstractBackgroundTo the best of our knowledge, up to now, there are no reports on the antioxidant activity of phenolic compounds of Crataegus oxyacantha flowers and fruits. Such detailed information is essential to advance the existing knowledge and to promote the use of this species growing in Africa.Therefore, the objective of this investigation was to analyze the content of phenolic compounds as well as the antioxidant activities of flowers and fruits of C. oxyacantha from Bejaia (Northeastern Algeria) by different analytical methods, and to determine the relationship between them.MethodsPhenolic compounds and antioxidant activity of Algerian hawthorn flowers and fruits (C. oxyacantha L.) were studied. Total phenolics, flavonoids and flavonols were determined using colorimetric methods. The phenolic profile was analyzed by high-performance liquid chromatography with diode array detection, and the in vitro antioxidant activity was measured using scavenging assay (FRAP) and Fremy’s salt, using electronic paramagnetic resonance.ResultsDifferent classes of phenolic compounds were identified and quantified. Hawthorn flowers contained higher levels of hydroxycinnamic acids, vitexin derivatives and flavonols compared to fruits, while anthocyanins were present only in fruits. Significant correlations were found between phenolic content and antioxidant activity. The results also showed that although the phenolic content of the two parts was different, their antioxidant capacity was not statistically different.ConclusionsThe results of this study indicate that hawthorn flowers and fruits of C. oxyacantha may be considered as a natural source of bioactive compounds.

scholarly journals Development of a Potential Reference Material for Evaluating Antioxidant Activity

2008 ◽  
Vol 91 (3) ◽  
pp. 506-510 ◽  
Author(s):  
Devanand L Luthria ◽  
Bryan T Vinyard
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Epigallocatechin Gallate ◽  
Total Phenolic ◽  
Time Interval ◽  
Catechin Hydrate ◽  
Relative Standard ◽  
Phenolic Phytochemicals ◽  
Array Detection

Abstract Phenolic phytochemical are known to perform several functions ranging from phytoprotectants, to protecting lipids in food products, to antioxidant activity in animals and humans. The need for a common standard mixture containing multiple phenolic phytochemicals is critical for the development of a robust validation assay for accurately quantifying antioxidant activity in various matrixes. Different research groups have used A wide array of single purified reference phenolic compounds in this regard. A 5 compound mixture (caffeic acid, morin hydrate, hesperetin, catechin hydrate, and epigallocatechin gallate) containing phenolic compounds from 4 subgroups (phenolic acid, flavone, flavanone, and flavan-3-ol) was prepared. The mixture was assayed for stability evaluation by high-performance liquid chromatography (HPLC) using a diode array detection procedure for a 3 month time interval. HPLC analysis confirmed that there was no significant interaction between different components of the mixture. The among-sample relative standard deviation (RSD) of all 5 phenolic compounds, as well as the total HPLC area, was <1. The RSD due to instrument variation was <2 and the total RSD among-days was <5. These results unambiguously suggest that the sample was stable for a 3 month time interval in an amber vial stored in a refrigerator below 5C. This mixture is currently being used for the single-laboratory validation study for the assay of total phenolic content by the Folin-Ciocalteu method and the antioxidant capacity by oxygen radical absorbing capacity procedure.

scholarly journals Evolution of Phenolic Compounds Profile and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

2018 ◽  
Author(s):  
Joyce Fagundes Souza ◽  
Antonio Mendes Nascimento ◽  
Maria do Socorro Silva Linhares ◽  
Maria da Conceição Prudêncio Dutra ◽  
Marcos dos Santos Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Storage Time ◽  
Reversed Phase ◽  
Red Wines ◽  
Rp Hplc ◽  
Array Detection ◽  
One Year

The objective of this study was to evaluate the evolution of the Syrah red and sparkling Moscatel wines stored for 12 months in green, amber and clear bottles. The phenolic compounds profile and antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine, stored and analyzed every three months for one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied did not influence the evolution of the sparkling Moscatel and Syrah red wines, since the main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechins, increase in procyanidins and, most notably, a decrease in the anthocyanin malvidin 3-glucoside. In general, the wines showed good stability in relation to the antioxidant activity in vitro.

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

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