scholarly journals Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5574
Author(s):  
Tomasz Tarko ◽  
Aleksandra Duda-Chodak ◽  
Agata Soszka
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Digestive System ◽  
Raw Materials ◽  
Total Phenolic ◽  
Total Extract ◽  
Simulated Digestion ◽  
Volatile Acidity ◽  
Human Digestive System ◽  
Materials Used

The content of polyphenols (total phenolic content (TPC)) and the antioxidant activity (AOX) of food products depend on the raw materials used and the technological processes in operation, but transformations of these compounds in the digestive tract are very important. The aim of this study was to determine the TPC, profile of polyphenols, and AOX of apple and blackcurrant musts and wines in order to evaluate the changes occurring in a simulated human digestive system. The research material consisted of apples and blackcurrant, from which musts and fruit wines were obtained. All samples were subjected to three-stage digestion in a simulated human digestive system and then analyzed for the following: TPC (Folin–Ciocalteu method) and profile (HPLC), AOX (method with 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) radical), and for the wines also total extract, volatile acidity (International Organization of Vine and Wine (OIV) method), and sugar profile (HPLC). The antioxidant activity of fruit wines is directly related to the total polyphenol content. Phenolic compounds were transformed during all digestive stages, which led to the formation of compounds with higher antioxidant capacity. The largest increase in polyphenols was observed after the digestive stage in the small intestine. Transformations of phenolic compounds at each digestive stage resulted in the formation of derivatives with higher antioxidant potential.

scholarly journals Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 791
Author(s):  
Urszula Szymanowska ◽  
Monika Karaś ◽  
Urszula Złotek ◽  
Anna Jakubczyk
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Simulated Digestion ◽  
Cyclooxygenase 1 ◽  
Consumer Assessment ◽  
Positive Effect

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

scholarly journals Antioxidant activity, total phenolic, and aflatoxin contamination in tempeh made from assorted soybeans (Glycine max L Merill)

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 393-398
Author(s):  
K. Yudiono ◽  
W.C. Ayu ◽  
S. Susilowati
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Rhizopus Oryzae ◽  
Raw Materials ◽  
Aflatoxin Contamination ◽  
Total Phenolic ◽  
Randomized Design ◽  
Fermented Product ◽  
Phenolic Analysis ◽  
Glycine Max L

Tempeh is a fermented product made from soybeans or other types of legumes using Rhizopus oligosporus and Rhizopus oryzae moulds. Soybean contains phenolic compounds. Phenolic compounds found in soybeans partially act as an antioxidant. Antioxidants are components that are able to inhibit the oxidation process. Soybean also contains aflatoxins. Tempeh made from fermented soybeans may indicate to contain aflatoxins. This study used a Completely Randomized Design (CRD) with treatments of four soybean types, namely imported “Bola” brand soybean (A1), local Dena 1 type soybean (A2), local Devon 1 type soybean (A3), and local Anjasmara type soybean (A4). Each treatment was repeated three times. Analyses carried out include antioxidant activity, total phenolic compounds and aflatoxin contamination. The results of antioxidant activity analysis show that the highest activity is found in Anjasmara tempeh at 38.62±0.22% and the lowest in Dena 1 tempeh at 29.83±0.12%. The results of the total phenolic analysis showed that the highest activity is found in Anjasmara tempeh at 16.26±0.29 mg GAE/g extract and the lowest in Dena 1 tempeh at 13.96±0.29 mg GAE/g extract. The results of aflatoxin analysis, using the LC-MS/MS method confirmed that tempeh raw materials (USA-imported, Dena 1, and Anjasmara) contain aflatoxin of B1, B2 and G1 types, while Devon 1 material was confirmed to contain B1 and B2 types. The lowest aflatoxin concentration is found in tempeh made from Devon 1 at 2.53 x 10-7 ppb of the B2 aflatoxin type.

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.

Vegetative propagation, chemical composition and antioxidant activity of yerba mate genotypes

2021 ◽  
pp. 1-10
Author(s):  
Leandro Marcolino Vieira ◽  
Renata de Almeida Maggioni ◽  
Jéssica de Cássia Tomasi ◽  
Erik Nunes Gomes ◽  
Ivar Wendling ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vegetative Propagation ◽  
Adventitious Rooting ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Total Phenolic Compounds ◽  
Leaf Retention ◽  
Correlated Components

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

scholarly journals Honeybee Pollen Extracts Reduce Oxidative Stress and Steatosis in Hepatic Cells

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 6
Author(s):  
Juan Esteban Oyarzún ◽  
Marcelo E. Andia ◽  
Sergio Uribe ◽  
Paula Núñez Pizarro ◽  
Gabriel Núñez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Cell Model ◽  
Radical Scavenging ◽  
Central Zone ◽  
Total Phenolic ◽  
Nonalcoholic Fatty Liver ◽  
Bee Pollen ◽  
Quercetin Concentration

Nonalcoholic fatty liver disease (NAFLD) is a major cause of morbidity and mortality worldwide. Additional therapies using functional foods and dietary supplements have been investigated and used in clinical practice, showing them to be beneficial. Honeybee pollen from Chile has shown a large concentration of phenolic compounds and high antioxidant activity. In this work, we characterized twenty-eight bee pollen extracts from the central zone of Chile according to botanical origin, phenolic profile, quercetin concentration, and antioxidant activity (FRAP and ORAC-FL). Our results show a statistically significant positive correlation between total phenolic content and antioxidant capacity. Selected samples were evaluated on the ability to reverse the steatosis in an in vitro cell model using Hepa1-6 cells. The pollen extracts protected Hepa1-6 cells against oxidative damage triggered by 2,2′-azo-bis(2-amidinopropane) dihydrochloride (AAPH)derived free radicals. This effect can be credited to the ability of the phenolic compounds present in the extract to protect the liver cells from chemical-induced injury, which might be correlated to their free radical scavenging potential. Additionally, bee pollen extracts reduce lipid accumulation in a cellular model of steatosis. In summary, our results support the antioxidant, hepatoprotective, and anti-steatosis effect of bee pollen in an in vitro model.

scholarly journals Analysis of Antioxidant and Antiallergic Active Components Extracted From the Edible Insect Oxya yezoensis

2021 ◽  
Vol 16 (5) ◽  
pp. 1934578X2110233
Author(s):  
Masahiro Saiki ◽  
Naomichi Takemoto ◽  
Maki Nagata ◽  
Masako Matsumoto ◽  
Yhiya Amen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Key Factors ◽  
Active Components ◽  
Food And Agriculture ◽  
Food And Agriculture Organization

In recent years, entomophagy has attracted increased attention, as it was recommended as a potential source of food by the Food and Agriculture Organization of the United Nations. In Japan, Oxya yezoensisis one of the most widely eaten insect species, but studies of its functionality as a food are limited. In this study, we reported the optimal characterization of the total phenolic compounds in methanolic extract (OME) and different fractions of OME. Additionally, the antioxidant and antiallergic activities of the OME fractions were evaluated. The results showed that the ethyl acetate-soluble fraction of OME has potential antioxidant activity, whereas the n-hexane-soluble fraction showed the strongest inhibition of β-hexosaminidase, which is one of the key factors in allergic reactions. It was concluded that phenolic compounds might contribute to the antioxidant activity while unsaturated fatty acids contribute to the antiallergy activity.

scholarly journals Ultrasonic-Assisted Extraction and Natural Deep Eutectic Solvents Combination: A Green Strategy to Improve the Recovery of Phenolic Compounds from Lavandula pedunculata subsp. lusitanica (Chaytor) Franco

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 582
Author(s):  
Inês Mansinhos ◽  
Sandra Gonçalves ◽  
Raquel Rodríguez-Solana ◽  
José Luis Ordóñez-Díaz ◽  
José Manuel Moreno-Rojas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Deep Eutectic Solvents ◽  
Industrial Applications ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Phenolic Contents ◽  
Assisted Extraction ◽  
Natural Deep Eutectic Solvents ◽  
Ultrasonic Assisted

The present study aimed at evaluating the effectiveness of different natural deep eutectic solvents (NADES) on the extraction of phenolic compounds from Lavandula pedunculata subsp. lusitanica (Chaytor) Franco, on the antioxidant activity, and acetylcholinesterase (AChE), butyrylcholinesterase (BChE) and tyrosinase (Tyr) inhibitory capacities. Ten different NADES were used in this research and compared with conventional solvents. Ultrasound-assisted extraction (UAE) for 60 min proved to be the best extraction condition, and proline:lactic acid (1:1) and choline chloride:urea (1:2) extracts showed the highest total phenolic contents (56.00 ± 0.77 mgGAE/gdw) and antioxidant activity [64.35 ± 1.74 mgTE/gdw and 72.13 ± 0.97 mgTE/gdw in 2.2-diphenyl-1-picrylhydrazyl (DPPH) and 2.2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, respectively]. These extracts also exhibited enzymes inhibitory capacity particularly against Tyr and AChE. Even so, organic acid-based NADES showed to be the best extractants producing extracts with considerable ability to inhibit enzymes. Twenty-four phenolic compounds were identified by HPLC-HRMS, being rosmarinic acid, ferulic acid and salvianolic acid B the major compounds. The results confirmed that the combination of UAE and NADES provide an excellent alternative to organic solvents for sustainable and green extraction, and have huge potential for use in industrial applications involving the extraction of bioactive compounds from plants.

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY GLYCYRRHIZA PALLIDIFLORA HERB (GLYCYRRHIZA PALLIDIFLORA MAXIM.)

2021 ◽  
pp. 42-46
Author(s):  
Maltseva E.M. ◽  
Egorova I.N. ◽  
Pinchuk L.G.
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Russian Far East ◽  
Far East ◽  
Biologically Active ◽  
Perennial Herb ◽  
Total Phenolic ◽  
Plant Antioxidants ◽  
Phytochemical Studies ◽  
First Time

Pale-flowered licorice (Glycyrrhiza pallidiflora Maxim.) is the pea family (Fabaceae) perennial herb. It is a Russian Far East endemic. Pale-flowered licorice refers to the false (not sweet) licorice section (Pseudoglycyrrhiza Krug.), which do not accumulate glycyrrhizin derivatives. The G. pallidiflora successful introduction has been carried out over the past 5 years in the “Apothecary garden” territory, FRC UUH SB RAS, Kemerovo. Phytochemical studies screening biologically active compounds main classes of the plant aerial part confirmed the presence of a complex of phenolic compounds. The content of catechin derivatives and condensed-type tannins - proanthocyanidins (PAC) data in G. pallidiflora herb were obtained for the first time. In different years of cultivation, licorice herb accumulates phenolic compounds - up to 2.83 ± 0.22% in terms of gallic acid, flavonoids - up to 2.44 ± 0.03% in terms of rutin and PAC in terms of cyanidine chloride - up to 2.61 ± 0.11%. It was found that the maximum content of the phenolic compounds and PAC sum was observed in the herb for 4 years development. The greatest number of flavonoids accumulates in the herb harvested in the 3rd year of cultivation. A positive significant linear relation was found between antioxidant activity (AOA) and the total phenolic compounds and PAC content (r≥0.98). Considering that BAC with IC values ≤ 50 μg / ml in the DPPH assay refer to active antioxidant’s licorice herb can be classified as a plant with high antioxidant potential. It was found that the iron chelating activity of the G. pallidiflora herb is in direct dependence (r≥0.94) on the content of flavonoids. The obtained results demonstrate the importance of further study of this plant as a source of BAC, including plant antioxidants.

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