scholarly journals Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 419 ◽  
Author(s):  
Ru ◽  
Pang ◽  
Gan ◽  
Liu ◽  
Bao
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Caffeic Acid ◽  
Phenolic Acid ◽  
Antioxidant Activities ◽  
Total Content ◽  
Free Fraction ◽  
Coumaric Acid ◽  
Positive Correlation

The contents of total phenolics (TPC), individual phenolic acid and antioxidant activities in the free and bound fractions of potato with different flesh colors were systematically investigated. The TPC and antioxidant capacity in the bound fraction was significantly lower than that in the free fraction. Chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid were detected in the free fraction with chlorogenic acid being the most predominant, accounting for 35.21–81.78% of the total content. Caffeic acid, p-coumaric acid and ferulic acid were detected in the bound fraction in the colored potato with caffeic acid being the major one. In the free fraction, the content of each individual phenolic acid had positive correlation with antioxidant activity. In the bound fraction, caffeic acid and p-coumaric acid showed positive correlation with antioxidant activity. This study promotes further understanding of the correlations among TPC, phenolic acids and antioxidant activity.

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.

scholarly journals Quantitative Determination of Phenolic Acids and Flavonoids in Fresh Whole Crop Rice, Silage, and Hay at Different Harvest Periods

2020 ◽  
Vol 10 (22) ◽  
pp. 7981
Author(s):  
Palaniselvam Kuppusamy ◽  
Dahye Kim ◽  
Hyung Soo Park ◽  
Jeong Sung Jung ◽  
Ki Choon Choi
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Phenolic Acid ◽  
Array Detector ◽  
Maturity Stage ◽  
Coumaric Acid ◽  
Plant Metabolites ◽  
Fresh Freeze ◽  
Freeze Dried ◽  
Phenolic And Flavonoid

Whole crop rice (WCR) is used as an important feed for livestock ruminants. In this study, “Yeongwoo” variety WCR (cultivated on the Korean peninsula) was harvested at three different maturity stages (booting, heading, and milk) and their phenolic acid and flavonoid profiles in the lactic acid bacteria (LAB)-inoculated and noninoculated silage, hay, and fresh freeze-dried WCR extract were quantified. The alterations in the phenolic and flavonoid contents of the selected WCR during maturation in different samples were analyzed by the High-Performance Liquid Chromatography- Diode Array Detector (HPLC–DAD) technique. The six phenolics (caffeic acid, ferulic acid, p-coumaric acid, chlorogenic acid, dihydroxy benzoic acid, and prophyl gallate) and six flavonoids (rutin hydroxide, luteolin, kaempferol, vitexin, myricetin, and quercetin) were noted to have slight differences between the LAB-inoculated and noninoculated silage samples; however, the phenolics and flavonoids were higher in hay WCR at the milk stage compared to the silage and fresh freeze-dried samples. The results indicate that WCR harvest times have different phenolic compounds in the WCR silage, hay, and fresh samples. The phenolic and flavonoid compounds were higher (p < 0.05) with the increase in maturity (Stage 1–3). The stage of WCR maturity was positively related (p < 0.05) to the amount of phenolic acid and flavonoid contents (µg/g) in hay, silage, and fresh freeze-dried extract. We observed the WCR had high amounts of phenolic acid and flavonoid concentrations at milk stage (Stage 3) hay (quercetin, kaemferol, luteolin, ferulic acid, caffeic acid, and coumaric acid were 1.28, 1.29, 0.54, 1.54, 1.92, and 1.81 µg/g, respectively) compared with the booting and heading stages (Stages 1 and 2), with acceptable accuracy on a pilot scale. Based on these results, it could be concluded that LAB (Lactobacillus plantarum)-inoculated whole crop rice silage (WCRS) did not affect the phenolics and flavonoids of secondary plant metabolites in fermented silage. However, phenolics and flavonoids were of higher rations in WCR at the milk stage. Furthermore, this phenolic acid and flavonoid effect needs to be confirmed using large-scale in vivo analysis.

scholarly journals Anti-malarial Activity Of Phenolic Acids Is Structurally Related

2020 ◽  
Author(s):  
Prince A Fordjour ◽  
Jonathan P Adjimani ◽  
Bright Asare ◽  
Nancy O Duah-Quashie ◽  
Neils B Quashie
Keyword(s):  
Plasmodium Falciparum ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Protocatechuic Acid ◽  
Antimalarial Activity ◽  
Coumaric Acid

Abstract Background In the absence of an effective vaccine against malaria, chemotherapy remains a major option in the control of the disease. Then, the recent report of the emergence and spread of clones of Plasmodium falciparum resistant to available antimalarial drugs should be of concern as it poses a threat to disease control. Compounds whose pharmacological properties have been determined and touted for other disease can be investigated for antimalarial activity. Phenolic acids (polyphenols) have been reported to exhibit antioxidant, anticancer, anti-inflammatory, antiviral and antibiotic effects. However, information on their antimalarial activity is scanty. Phenolic acids are present in a variety of plant-based foods: mostly high in the skins and seeds of fruits as well as the leaves of vegetables. Systematic assessment of these compounds for antimalarial activity is therefore needed. Method Using the classical in vitro drug test, the antimalarial activities of five hydroxycinnamic acids, (caffeic acid, rosmarinic acid, chlorogenic acid, o-Coumaric acid and ferulic acid) and two hydroxybenzoic acids (gallic acid and protocatechuic acid) against 3D7 clones of Plasmodium falciparum was determined. Results Among the phenolic acids tested, caffeic acid and gallic acid were found to be the most effective, with mean IC 50 value of 17.73µg/ml and 26.59µg/ml respectively for three independent determinations. Protocatechuic acid had an IC 50 value of 30.08 µg/ml. Rosmarinic acid and chlorogenic acid, showed moderate antimalarial activities with IC 50 values of 103.59µg/ml and 105µg/ml respectively. The IC 50 values determined for ferulic acid and o-Coumaric acid were 93.36µg/ml and 82.23µg/ml respectively. Conclusion The outcome of this study suggest that natural occurring phenolic compounds have appreciable level of antimalarial activity which can be exploited for use through combination of actions/efforts including structural manipulation to attain an increase in their antimalarial effect. Eating of natural food products rich in these compounds could provide antimalarial prophylactic effect.

scholarly journals Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1183
Author(s):  
Wanpei Tang ◽  
Wu Li ◽  
Yuzhe Yang ◽  
Xue Lin ◽  
Lu Wang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Caffeic Acid ◽  
Antioxidant Activities ◽  
Base Hydrolysis ◽  
White Pulp ◽  
Fruit Peel ◽  
Hydrolysis Method ◽  
Bound Phenolics

Pitahaya peel is a good source of bioactive polyphenols. However, the bound phenolics and their antioxidant activity remain unclear. The bound phenolics of pitahaya peel from two red-skinned species with red pulp (RP) and white pulp (WP) were released with different methods (acid, base, and composite enzymes hydrolysis). The results revealed that base hydrolysis was the most efficient method for releasing the bound phenolics from RP (11.6 mg GAE/g DW) and WP (10.5 mg GAE/g DW), which was 13.04-fold and 8.18-fold for RP and 75.07-fold and 10.94-fold for WP compared with acid hydrolysis and enzymatic hydrolysis, respectively. A total of 37 phenolic compounds were identified by UPLC-TOF/MS with most chlorogenic acid, caffeic acid, ferulic acid and p-coumaric acid in RP, whereas chlorogenic acid, caffeic acid, ferulic acid, rutin and isoquercitrin were the main compounds in WP. Regardless of the hydrolysis method, the extracts having the highest phenolic content showed the strongest antioxidant activities. The work shows that hydrolysis methods have a significant effect on the release of phenolics, and the contents of major characteristic bound phenolic compounds are related to the ecological type of pitahaya.

PHYTOCHEMICAL INVESTIGATION AND EVALUATION OF IN VITRO ANTIOXIDANT ACTIVITY OF THE PLANT CYPERUS TEGETUM ROXB

2019 ◽  
pp. 18-23
Author(s):  
ATANU CHATTERJEE ◽  
RITU KHANRA ◽  
PRANABESH CHAKRABORTY ◽  
HIMANGSHU SEKHAR MAJI
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Hplc Analysis ◽  
Reducing Power ◽  
Spectral Studies ◽  
Isolated Compound

Objective: The objective of the present study is to isolate the lead molecules and the antioxidant activity is also evaluated. Method: Cyperus tegetum Roxb. (Cyperaceae) is found in the tribal area of West Midnapur district of West Bengal, India. It is commonly known as Madur Kathi. Different chromatographic techniques, namely, thin-layer chromatography, column chromatography, and high-performance liquid chromatography (HPLC) were used to isolate and identify the different secondary metabolites. Results: The different spectral studies (nuclear magnetic resonance [NMR], infrared [IR], and ultraviolet [UV]) confirmed the presence of stigmasterol as an isolated compound from the extract of C. tegetum (ECT). HPLC analysis revealed the presence of flavonoids, namely, rutin (retention time [Rt]: 3.00), myricetin (Rt: 3.9), and quercetin (Rt: 5.6) and phenolic acids, namely, gallic acid (Rt: 4.0), caffeic acid (Rt: 5.4), chlorogenic acid (Rt: 7.3), and ferulic acid (Rt: 8.8) in ECT. ECT showed strong reducing power, diphenyl-2-picrylhydrazyl hydrate radical, superoxide anion scavenging, and hydrogen peroxide scavenging activities when compared to standard compounds. Conclusion: From this study, several flavonoid and phenolic compounds were identified by RP-HPLC analysis. Flavonoids are rutin, quercetin, and myricetin and phenolic compounds are gallic acid, ferulic acid, chlorogenic acid, and caffeic acid, respectively. The different spectral studies (NMR, IR, and UV) confirmed the presence of stigmasterol as an isolated compound from ECT.

scholarly journals Taxonomic study of some species of the subfamily Dipsacoideae Eaton (Caprifoliaceae) by phenolic acid profiles

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Mostafa Ebadi ◽  
Rosa Eftekharian ◽  
Sedighe Nikzat ◽  
Saeed Mollaei
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Principal Components ◽  
Phenolic Acid ◽  
High Performance ◽  
Distinct Group ◽  
Coumaric Acid ◽  
Photodiode Array Detection ◽  
Phenolic Contents

Dipsacoideae has always been problematic for taxonomic delimitation of the taxa because of their morphological similarities and diversity amongst the taxa. Phenolic compounds are found in various organs of plants and are important in terms of chemotaxonomy and pharmacognosy. In this study, the phenolic acid compounds of 12 species of Dipsacoideae were analyzed using high-performance liquid chromatography photodiode array detection (HPLC-PDA) and also evaluated their significances as chemotaxonomic markers. The main phenolic acids were found to be caffeic acid, p-coumaric acid, ferulic acid and salicylic acid. The principal components analysis (PCA) bi-plot indicated that ferulic acid, caffeic acid, cinnamic acid, p-coumaric acid and rosmaric acid were principal components in the studied species dispersion. The species were separated from each other in a principal coordinate analysis (PCoA) plot in terms of their phenolic acid profile. Regarding the results, the high amount of caffeic acid and cinnamic acid could be considered a chemotaxonomic marker for genus Pterocephalus Vaill. and Cephalaria Schrad. respectively. The results indicated that Scabiosa koelzii Rech. and S. amoena Jacq. were placed as a distinct group regarding their phenolic acid profile and established the opinion supported by Greuter and Raus. Consequently, phenolic contents could be applied as a significant marker in the chemotaxonomy of Dipsacoideae. Considering it, we suggest the study of interaction among ecological and genetically factors as well as the studied chemical compounds.

scholarly journals Modulatory effect of some selected phenolic acids on enzyme activities of purinergic signaling

2019 ◽  
Vol 7 ◽  
Author(s):  
Ademiluyi O. Ademiluyi ◽  
Taiwo A. Adeyeye ◽  
Opeyemi B. Ogunsuyi ◽  
Damilola M. Olatunde ◽  
Ganiyu Oboh
Keyword(s):  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Rat Brain ◽  
Phenolic Acids ◽  
Inhibitory Activity ◽  
Antioxidant Activities ◽  
Purinergic Signaling ◽  
Purinergic Signalling ◽  
Coumaric Acid ◽  
Dpph Scavenging

This research assessed the antioxidant activities and effects of some selected phenolic acids (ferulic, Caffeic, p-coumaric and chlorogenic acid) on enzymes of the purinergic signalling in isolated rat brain which include ATPdase, ecto- 51nucleotidase, phosphodiesterase and Na+/ K+ ATPase. Standard stock solutions (13mM) of the selected phenolics (Caffeic acid, ferulic acid, chlorogenic acid, p-coumaric acid) were prepared and several dilutions (0.05mM-10mM) were subsequently prepared; the ability of the phenolic acids to inhibit Fe2+ induced malondialdehyde (MDA) production in rat’s brain homogenates were assessed. Furthermore, the antioxidant activities of the phenolic acids as typified by the radicals (DPPH* and ABTS*) scavenging abilities were investigated. The results revealed that ferulic acid had the highest Na+/K+ -ATPase (IC50 =3.48 /ml) stimulatory activityas well as the highest ecto-5'-nucleotidase (IC50 =6.222 μg/ml) inhibitory activity while chlorogenic acid had the highest phosphodiesterase-51 (IC50 =21.03μg/ml) inhibitory activity and P-coumaric acid  had the highest inhibition of ATPDase (IC50 =17.56 μg/ml)  activity. Also, chlorogenic acid had the highest ABTS* and DPPH* scavenging abilities and also the strongest inhibition of Fe2+ induced MDA production in rat brain. However, this study revealed that the phenolic acids altered critical enzymes of the purinergic signaling and therefore suggests their possible neuromodulatory effect.

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