scholarly journals Chemical Composition and Bioactive Characterisation of Impatiens walleriana

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1347
Author(s):  
Eleomar de O. Pires ◽  
Eliana Pereira ◽  
Carla Pereira ◽  
Maria Inês Dias ◽  
Ricardo C. Calhelha ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Food Industry ◽  
Excellent Performance ◽  
Natural Sources ◽  
Esi Ms ◽  
Anti Inflammatory ◽  
Impatiens Walleriana

The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.

scholarly journals Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1206 ◽  
Author(s):  
Hafiz A. R. Suleria ◽  
Colin J. Barrow ◽  
Frank R. Dunshea
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Fruit Peel ◽  
Diverse Range ◽  
Mango Peel

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.

Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

2020 ◽  
Vol 322 ◽  
pp. 126783 ◽  
Author(s):  
Débora P. Moraes ◽  
Jesús Lozano-Sánchez ◽  
Marina L. Machado ◽  
Márcia Vizzotto ◽  
Micheli Lazzaretti ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Antioxidant Capacity

scholarly journals Analytical Methods for Exploring Nutraceuticals Based on Phenolic Acids and Polyphenols

2021 ◽  
Vol 11 (18) ◽  
pp. 8276
Author(s):  
Oscar Vidal-Casanella ◽  
Oscar Núñez ◽  
Mercè Granados ◽  
Javier Saurina ◽  
Sonia Sentellas
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Plant Extracts ◽  
Bioactive Molecules ◽  
Chemical Determination ◽  
Related Compounds ◽  
Positive Properties ◽  
Nutraceutical Products

Phenolic compounds such as phenolic acids, flavonoids, and stilbenes comprise an enormous family of bioactive molecules with a range of positive properties, including antioxidant, antimicrobial, or anti-inflammatory effects. As a result, plant extracts are often purified to recover phenolic compound-enriched fractions to be used to develop nutraceutical products or dietary supplements. In this article, we review the properties of some remarkable plant-based nutraceuticals in which the active molecules are mainly polyphenols and related compounds. Methods for the characterization of these extracts, the chemical determination of the bioactivities of key molecules, and the principal applications of the resulting products are discussed in detail.

scholarly journals Characterization of Polyphenols, Flavonoids and Their Anti-microbial Activity in the Fruits of Vangueria madagascariensis J. F. Gmel

2020 ◽  
pp. 24-37
Author(s):  
Peter K. Njenga ◽  
Samuel M. Mugo ◽  
Ting Zhou
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Antimicrobial Activities ◽  
Diffusion Method ◽  
Botany Department ◽  
Fruit Extracts ◽  
Caffeoylquinic Acid

Aim: The study aimed to characterize phenolic acids, flavonoids, and determine their antimicrobial activities in fruits of Vangueria madagascariensis (Tamarind of Indies). Study Design: The design of the study included picking of Vangueria madagascariensis fruits from Jomo Kenyatta University of Agriculture and Technology (JKUAT) botanical garden and analysis for their antimicrobial activities at the Botany department research laboratory, JKUAT. Characterization of phenolic acids and flavonoids were conducted at MacEwan University Canada. Place and Duration: JKUAT, Kenya and MacEwan University, Edmonton, Alberta Canada between June 2013 and June 2016. Methodology: Phenolic acids and flavonoids from Tamarind of Indies were determined by high-performance liquid chromatography coupled with photodiode array detection and electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MSN). The antimicrobial assay was determined using the disk diffusion method. Results: Based on the retention time, the UV spectrum, and the tandem MS behavior, the results revealed a profile composed of 25 phenolic compounds. Some of the identified phenolic compounds included: 3-caffeoylquinic acid, 5-caffeoylquinic acid, 4-caffeoylquinic acid, 4-feruloyl quinic acid, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin, 3,4-di-caffeoylquinic acid, 4, 5-di-caffeoylquinic acid, kaempferol, diosmetin, caffeic acid, epicatechin, kaempferol 3-O-glucoside. The fruit extracts had a probable presence of quercetin 3-O-6’-malonylglucoside, ikarisoside C, epimedin C, unknown epigallocatechin-3-gallate and quercetin conjugate derivatives. Furthermore, the fruit extracts from Vangueria madagascariensis showed appreciable antimicrobial properties against human pathogen strains. Strong antimicrobial activity was observed for Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. The Vangueria madagascariensis was found to be highly potent against Escherichia coli and Bacillus subtilis even at low concentrations of 0.1 mg/mL. Conclusion: The research findings may suggest value of the use of Vangueria madagascariensis fruits as a rich source of antioxidants with therapeutic and nutraceutical value.

GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

2018 ◽  
Vol 98 (11) ◽  
pp. 4104-4111 ◽  
Author(s):  
Serkan Selli ◽  
Hasim Kelebek ◽  
Songul Kesen ◽  
Ahmet Salih Sonmezdag
Keyword(s):  
Phenolic Compounds ◽  
Esi Ms ◽  
Key Odorants

scholarly journals Extraction and Characterization of Phenolic Compounds from Rose Hip (Rosa canina L.) Using Liquid Chromatography Coupled with Electrospray Ionization - Mass Spectrometry

2015 ◽  
Vol 43 (2) ◽  
pp. 349-354 ◽  
Author(s):  
Andreea STĂNILĂ ◽  
Zorița DIACONEASA ◽  
Ioana ROMAN ◽  
Nicușor SIMA ◽  
Dănuț MĂNIUȚIU ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Electrospray Ionization ◽  
Phenolic Acids ◽  
High Performance ◽  
Chemical Characterization ◽  
Ionization Mass ◽  
Rosa Canina ◽  
Rose Hip

Wild berry are a rich of natural compounds which provide them high antioxidant potential. The compounds which provide them these proprieties are known to be vitamins, flavonoids, anthocyanins and phenolic acids. The aim of this study was to extract and characterize bioactive compounds from rose hip (Rosa canina L.) currently found in Romania. A qualitative high-performance liquid chromatography coupled with electrospray ionization mass spectrometric (ESI-MS) detection in positive ion mode has been used to identify phenolic compounds from rose hip crude extract. The chromatograms revealed the presence of a large number of compounds (19), identified and grouped as phenolic acids and flavones/ols, flavan-3-ols and also anthocyanins. Based on obtained results these berries can be highly recommended as part of our diet. Also this finding represents a contribution to the chemical characterization of phenolic profile of rose hip.

scholarly journals Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2151 ◽  
Author(s):  
Tiane C. Finimundy ◽  
Carla Pereira ◽  
Maria Inês Dias ◽  
Cristina Caleja ◽  
Ricardo C. Calhelha ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Synergistic Effects ◽  
Sugar Content ◽  
Antimicrobial Activities ◽  
Phenolic Profile ◽  
Anti Inflammatory ◽  
The Individual ◽  
Bioactive Potential ◽  
Nutraceutical Products

Several plants have been used for medicinal applications and have been traditionally consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they are often blended in mixtures to maximize their effects. Herein, the nutritional characterization of six infusions from herbal blends was evaluated using the official methods of analysis (AOAC international). A further characterization of the individual phenolic profile was also performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide variety of plants in each sample led to variability in the results for all analyzed parameters. However, blends containing 15% Laurus nobilis L. and 15% Juglan regia L. in their composition showed higher sugar content and energy contribution; higher concentration of phenolic compounds (phenolic acids and flavonoids); greater antioxidant, cytotoxic, and anti-inflammatory capacity; and also better antimicrobial effects against all the tested bacterial and fungal strains. Further studies will be necessary to evaluate the real synergistic effects that these two species show in the presence of other plants, and to evaluate their potential for application in various food, pharmaceutical, and nutraceutical products as infusion preparations.

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