scholarly journals Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1378
Author(s):  
Karla Araceli Silva-Ramírez ◽  
Dioselina Álvarez-Bernal ◽  
Ernesto Oregel-Zamudio ◽  
Cecilia Guízar-González ◽  
José Roberto Medina-Medrano
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Phenolic Content ◽  
Epigallocatechin Gallate ◽  
Sensory Properties ◽  
Control Group ◽  
Preparation Conditions ◽  
Tea Infusions ◽  
Group A ◽  
Nutraceutical Properties

Cunila polyantha Benth. (Lamiaceae), an aromatic plant endemic to Mexico, is used in traditional medicine as tea infusions. In this study, the effects of different drying and steeping temperatures on the phenolic content and composition, antioxidant activity, volatile composition, and sensory properties of C. polyantha infusions were determined. Commercial green tea (Camellia sinensis L. Kuntze) was used as a control. The phenolic compounds identified in the C. polyantha infusions by high-performance liquid chromatography (HPLC) include phenolic acids such as gallic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, flavonoids such as epigallocatechin gallate, protocatechin, quercetin, and naringenin, as well as the phenolic aldehyde vanillin. The C. polyantha infusions showed scavenging activity of DPPH• and ABTS•+ radicals as well as relevant antioxidant capacity, which was dependent on tea preparation conditions. A total of 46 volatile organic compounds (VOCs) were detected from the leaves and flowers of C. polyantha, while in the control group, a total of 30 VOCs were identified. Differences in consumer acceptability of C. polyantha infusions prepared at different conditions were observed. This research highlights the importance of linking sensory and chemical data to obtain the best sensorial quality and the optimal nutraceutical properties in C. polyantha infusions.

Effect of Opuntia dejecta (Salm-Dyck) flowers in liver of fructose-fed rats: Biochemicals, enzymatic and histological studies

2021 ◽  
pp. 096032712110134
Author(s):  
O Zouaoui ◽  
K Adouni ◽  
A Jelled ◽  
A Thouri ◽  
A Ben Chrifa ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Body Weight ◽  
Diabetes Type 2 ◽  
Male Rats ◽  
Control Group ◽  
Standard Drug ◽  
High Fructose ◽  
Group A ◽  
Histological Architecture

Phytochemical composition and antioxidant activity of flowers decoction at post-flowering stage (F3D) of Opuntia dejecta were determined. The obtained findings demonstrate that F3D has a marked antioxidant activity in all tested assays. Furthermore, the present study was designed to test the protective activity of F3D against induced Diabetes type 2 (DT2) in male rats. Those metabolic syndromes were induced by a high-fructose diet (HFD) (10% fructose solution) for a period of 20 weeks. F3D was administered orally (100 and 300 mg/kg body weight) daily for the last 4 weeks. Metformin (150 mg/kg body weight) was used as a standard drug and administrated orally for the last 4 weeks. The results showed a significant increase in blood glucose, triglycerides and hepatic markers (ALAT, ASAT and ALK-P) in HFD group. A significant increase in hepatic TBARS and a significant decrease in SOD, CAT and GPX were observed in fructose fed rats compared to control group. Administration of F3D showed a protective effect in biochemical and oxidative stress parameters measured in this study. Also, oral administration of F3D restored the histological architecture of rat liver in comparison with rats fed HFD. In conclusion, F3D attenuated hepatic oxidative stress in fructose-fed rats.

scholarly journals Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1120
Author(s):  
María del Carmen Razola-Diaz ◽  
Eduardo Jesús Guerra-Hernández ◽  
Celia Rodríguez-Pérez ◽  
Ana María Gómez-Caravaca ◽  
Belén García-Villanova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Phenolic Content ◽  
Orange Peel ◽  
Polar Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Quantitative Analyses ◽  
Ultrasound Assisted

Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.

scholarly journals Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

2017 ◽  
Vol 66 (4) ◽  
pp. 473-479 ◽  
Author(s):  
Laura Cuellar Alvarez ◽  
Natalia Cuellar Alvarez ◽  
Paula Galeano Garcia ◽  
Juan Carlos Suárez Salazar
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Phenolic Content ◽  
Chemical Properties ◽  
Negative Influence ◽  
Bioactive Substances ◽  
Fermentation Time ◽  
Theobroma Grandiflorum ◽  
Cosmetic Industry ◽  
Nutritional Qualities

Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans. 

Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

2013 ◽  
Vol 30 (3) ◽  
pp. 263-269 ◽  
Author(s):  
Renata Kazimierczak ◽  
Ewelina Hallmann ◽  
Anna Rusaczonek ◽  
Ewa Rembiałkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
High Performance ◽  
Production Systems ◽  
Organic Production ◽  
Appreciable Effect ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Tea Infusions ◽  
Exposed Surface Area

AbstractAmong infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

scholarly journals Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 102 ◽  
Author(s):  
Emanuela Monteiro Coelho ◽  
Marcelo Eduardo Alves Olinda de Souza ◽  
Luiz Claudio Corrêa ◽  
Arão Cardoso Viana ◽  
Luciana Cavalcanti de Azevêdo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Mangifera Indica ◽  
Epigallocatechin Gallate ◽  
Reversed Phase ◽  
Epicatechin Gallate ◽  
Bioactive Content ◽  
Mango Peels

The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

scholarly journals The Role of Post-Ingestive Feedback in the Development of an Enhanced Appetite for the Orosensory Properties of Glucose over Fructose in Rats

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 807 ◽  
Author(s):  
Kevin P. Myers ◽  
Megan Y. Summers ◽  
Elizabeth Geyer-Roberts ◽  
Lindsey A. Schier
Keyword(s):  
Taste Receptor ◽  
Glucose Consumption ◽  
Sweet Taste ◽  
Taste Quality ◽  
Sensory Properties ◽  
Control Group ◽  
Sensory Property ◽  
Matched Group ◽  
Group A

The simple sugars glucose and fructose share a common “sweet” taste quality mediated by the T1R2+T1R3 taste receptor. However, when given the opportunity to consume each sugar, rats learn to affectively discriminate between glucose and fructose on the basis of cephalic chemosensory cues. It has been proposed that glucose has a unique sensory property that becomes more hedonically positive through learning about the relatively more rewarding post-ingestive effects that are associated with glucose as compared to fructose. We tested this theory using intragastric (IG) infusions to manipulate the post-ingestive consequences of glucose and fructose consumption. Food-deprived rats with IG catheters repeatedly consumed multiple concentrations of glucose and fructose in separate sessions. For rats in the “Matched” group, each sugar was accompanied by IG infusion of the same sugar. For the “Mismatched” group, glucose consumption was accompanied by IG fructose, and vice versa. This condition gave rats orosensory experience with each sugar but precluded the differential post-ingestive consequences. Following training, avidity for each sugar was assessed in brief access and licking microstructure tests. The Matched group displayed more positive evaluation of glucose relative to fructose than the Mismatched group. A second experiment used a different concentration range and compared responses of the Matched and Mismatched groups to a control group kept naïve to the orosensory properties of sugar. Consistent with results from the first experiment, the Matched group, but not the Mismatched or Control group, displayed elevated licking responses to glucose. These experiments yield additional evidence that glucose and fructose have discriminable sensory properties and directly demonstrate that their different post-ingestive effects are responsible for the experience-dependent changes in the motivation for glucose versus fructose.

Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

2021 ◽  
pp. 100416
Author(s):  
Marta Mena García ◽  
Vanessa Branco Paula ◽  
Noé Dominguez Olloqui ◽  
Domingo Fernández García ◽  
Patricia Combarros Fuertes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Boletus Edulis

scholarly journals Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

2015 ◽  
Vol 13 (1) ◽  
Author(s):  
Anna Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Temperature ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Extrusion Cooking ◽  
Plant Materials ◽  
Esi Ms ◽  
Improve Health

AbstractExtrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

scholarly journals Early predictors and prevention for post-stroke epilepsy: changes in neurotransmitter levels

2016 ◽  
Vol 7 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Wen-Jing Xie ◽  
Ming Dong ◽  
Qun Liu ◽  
Hong-Mei Meng
Keyword(s):  
High Performance ◽  
Venous Blood ◽  
Acid Group ◽  
Control Group ◽  
Stroke Severity ◽  
Post Stroke ◽  
Early Predictors ◽  
Group A ◽  
Stroke Type ◽  
Cerebrovascular Insult

AbstractBackground: The purpose of this study was to identify predictors and preventative treatments for post-stroke epilepsy (PSE). Methodology: Eighty-four patients who had suffered a cerebrovascular insult (within 72 hours) were recruited and divided into two groups: an EP group (patients with seizures after stroke) and a NEP group (patients without seizures after stroke). The NEP group was then subdivided into three groups: a control group, a GABA (γ-aminobutiric acid) group (received GABA orally), and a CCB group (received calcium channel blocker nimodipine orally). Patient groups were compared by gender, age, past medical history, stroke type, number of lesions, and position and stroke severity (using Scandinavian stroke scale, SSS). Forearm venous blood was sampled, and high performance liquid chromatography (HPLC) was used to measure plasma levels of neurotransmitters and Ca

scholarly journals Transgenerational Effects of Salt Stress Imposed to Rapeseed (Brassica napus var. oleifera Del.) Plants Involve Greater Phenolic Content and Antioxidant Activity in the Edible Sprouts Obtained from Offspring Seeds

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 932
Author(s):  
Paolo Benincasa ◽  
Elisabetta Bravi ◽  
Ombretta Marconi ◽  
Stanley Lutts ◽  
Giacomo Tosti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Salt Stress ◽  
High Performance ◽  
Phenolic Content ◽  
Distilled Water ◽  
Salinity Treatment ◽  
Antioxidant Power ◽  
Rapeseed Cultivar ◽  
Ferric Reducing Antioxidant Power ◽  
Mean Germination Time

Previous research has demonstrated that rapeseed sprouts obtained under salinity demonstrate greater phenolic content and antioxidant activity compared to those sprouted with distilled water. This work aimed to test the hypothesis that these effects of salinity may persist into the next generation, so that offspring seeds of plants grown under salt stress may give edible sprouts with increased phenolic content and antioxidant activity. Plants of one rapeseed cultivar were grown in pots with 0, 100 and 200 mM NaCl, isolated from each other at flowering to prevent cross-pollination. Offspring seeds harvested from each salinity treatment were then sprouted with distilled water. We performed the extraction of free and bound phenolic fractions of sprouts and, in each fraction (methanolic extract), we determined the total polyphenols (P), flavonoids, (F), and tannins (T) with Folin–Ciocalteu reagent, the phenolic acids (PAs) by ultra-high-performance liquid chromatographs (UHPLC) analysis, and the antioxidant activity with three tests (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; ferric reducing antioxidant power, FRAP; 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt, ABTS). Individual seed weight was slightly decreased by salinity, whereas germination performance was improved, with a lower mean germination time for salted treatments. No significant differences were observed among treatments for P, F and T, except for bound P, while, in most cases, single PAs (as free, bound and total fractions) and antioxidant activity were significantly increased in salted treatments. Our results open new perspectives for the elicitation of secondary metabolites in the offspring seeds by growing parental plants under stressing conditions, imposed on purpose or naturally occurring.

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