scholarly journals Accumulation of phenylpropanoids in green and red pepper fruits of semi-hot cultivars Capsicum annuum L.

2012 ◽  
Vol 63 (2) ◽  
pp. 149-154 ◽  
Author(s):  
Małgorzata Materska ◽  
Irena Perucka
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Capsicum Annuum ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Sinapic Acid ◽  
Hplc Method ◽  
Hot Pepper ◽  
Flavonoid Fraction ◽  
Derivatives Of

The aim of the present work was to determine differences in <i>C</i> and <i>O</i> glycosides of flavonoids, derivatives of phenolic acids, as well as capsaicinoid content in two semi-hot pepper cultivars, cv. Tornado and Tajfun. Fruits were harvested at the green and red maturity stages. Flavonoid and capsaicinoid fractions were isolated on Sep-Pak C18 cartridges with 40% and 70% methanol-water solutions, respectively. The chemical composition of both fractions was determined by HPLC method using standards of phenolic compounds obtained in the earlier work and the capsaicin standard. The flavonoid fraction contained glucose esters of phenolic acid, mainly ferulic and sinapic acid, as well as derivatives of flavonoids, quercetin, luteolin and apigenin, which occurred as <i>O</i>- and <i>C</i>- glycosides with glucose, rhamnose, and apiose. The capsaicinoid fraction contained mainly capsaicin and dihydrocapsaicin. It was found that in green fruits flavonoid <i>O</i>-glycosides were the predominant phenolics, while in red ones derivatives of phenolic acids. A higher loss of <i>O</i>-glycosides of flavonoids than of <i>C</i>-glycosides was observed during the maturation of the fruit of semi-hot pepper cultivars.

The mechanism of iron uptake in Bacillus subtilis

1970 ◽  
Vol 16 (12) ◽  
pp. 1285-1291 ◽  
Author(s):  
W. J. Peters ◽  
R. A. J. Warren
Keyword(s):  
Bacillus Subtilis ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Iron Uptake ◽  
Hydroxamic Acids ◽  
Acid Complex ◽  
Iron Deficient ◽  
Active Transport System ◽  
Energy Dependent

A variety of phenolic compounds and hydroxamic acids reduced or prevented phenolic acid and coproporphyrin accumulation by iron-deficient cultures of Bacillus subtilis, but only if they were added to cultures with levels of iron which alone did not prevent accumulation. The compounds also increased iron uptake by iron-deficient cultures and norma) cultures. When radioactive catechol or 2,3-dihydroxybenzoic acid was used to increase iron uptake by iron-deficient cells, only very low levels of radioactivity remained associated with the cells. It is suggested that B. subtilis produces phenolic acids to solubilize iron; that other phenolic compounds or hydroxamic acids may substitute for the phenolic acids produced by B. subtilis; that the iron: phenolic acid complex does not enter the cell; and that the iron is removed from the complex at the cell surface and taken into the cell by an energy-dependent active transport system.

scholarly journals Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2798
Author(s):  
Simone Schefer ◽  
Marie Oest ◽  
Sascha Rohn
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Compound ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Food Science ◽  
Cereal Products ◽  
Rye Bread ◽  
Ternary Interactions ◽  
Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

scholarly journals Identification and Determination of Seven Phenolic Acids in Brazilian Green Propolis by UPLC-ESI-QTOF-MS and HPLC

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1791 ◽  
Author(s):  
Shengwei Sun ◽  
Meijuan Liu ◽  
Jian He ◽  
Kunping Li ◽  
Xuguang Zhang ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Electrospray Ionization ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Hplc Method ◽  
Operating Conditions ◽  
Total Phenolic ◽  
Artepillin C ◽  
Brazilian Green Propolis

Brazilian green propolis is a complex mixture of natural compounds that is difficult to analyze and standardize; as a result, controlling its quality is challenging. In this study, we used the positive and negative modes of ultra-performance liquid chromatography coupled with electrospray ionization quadrupole time of flight mass spectrometry in conjunction with high-performance liquid chromatography for the identification and characterization of seven phenolic acid compounds in Brazilian green propolis. The optimal operating conditions for the electrospray ionization source were capillary voltage of 3500 V and drying and sheath gas temperatures of 320 °C and 350 °C, respectively. Drying and sheath gas flows were set to 8 L/min and 11 L/min, respectively. Brazilian green propolis was separated using the HPLC method, with chromatograms for samples and standards measured at 310 nm. UPLC-ESI-QTOF-MS was used to identify the following phenolic compounds: Chlorogenic acid, caffeic acid, isochlorogenic acid A, isochlorogenic acid B, isochlorogenic acid C, caffeic acid phenethyl ester (CAPE), and artepillin C. Using a methodologically validated HPLC method, the seven identified phenolic acids were then quantified among different Brazilian green propolis. Results indicated that there were no significant differences in the content of a given phenolic acid across different Brazilian green propolis samples, owing to the same plant resin sources for each sample. Isochlorogenic acid B had the lowest content (0.08 ± 0.04) across all tested Brazilian green propolis samples, while the artepillin C levels were the highest (2.48 ± 0.94). The total phenolic acid content across Brazilian green propolis samples ranged from 2.14–9.32%. Notably, artepillin C quantification is an important factor in determining the quality index of Brazilian green propolis; importantly, it has potential as a chemical marker for the development of better quality control methods for Brazilian green propolis.

scholarly journals Effect of accelerated ageing on the content and composition of polyphenolic complex of wheat (Triticum aestivum L.) grains

2011 ◽  
Vol 49 (No. 1) ◽  
pp. 1-7 ◽  
Author(s):  
J. Lachman ◽  
J. Dudjak ◽  
M. Orsák ◽  
V. Pivec
Keyword(s):  
Triticum Aestivum ◽  
Phenolic Acids ◽  
Dry Matter ◽  
Statistical Significance ◽  
Sinapic Acid ◽  
Triticum Aestivum L ◽  
Hplc Method ◽  
Accelerated Ageing ◽  
Total Polyphenols ◽  
Free Phenolic Acids

The influence of accelerated ageing test (AAT), i.e. of higher temperature and humidity, on the content and composition of phenolic compounds in the grains of five cultivars of wheat (Triticum aestivum L.) was studied in the years 1998 and 1999. Total polyphenols were determined spectrophotometrically by Folin-Ciocalteau&rsquo;s phenolic reagent and free phenolic acids by an HPLC method in control samples and after deterioration treatment (AAT) in the Ebi, Estica, Nela, Samanta and &Scaron;&aacute;rka cultivars. Statistical significance of deterioration treatment, cultivar, cultivation site, and harvest year was proved. Content of total polyphenols increased during deterioration and levels of the individual free phenolic acid changed depending on their structures. Mean contents of total polyphenols varied from 600 to 960 mg/kg of dry matter. The increase caused by the AAT ranged between 0&ndash;20%, the greatest mean increase was observed in the cultivar Nela (by 19%). Sinapic acid (as high as 540 mg/kg of dry matter), 3-hydroxy-benzoic acid and 7-hydroxycoumarin were determined as the major phenolic acids and coumarins. A decrease of free phenolic acids containing methoxy groups in their molecules (sinapic and vanillic acids) and an increase of phenolic acids with free hydroxy groups (caffeic and gallic acids) was observed after deterioration treatment. Statistically significant (P &le; 0.05) effect of AAT on the content of free phenolic acids was observed.

scholarly journals Free and bound phenolic acids in inflorescences and rhizomes with roots of Hieracium pilosella L. (Asteraceae)

2011 ◽  
Vol 75 (3) ◽  
pp. 215-218
Author(s):  
Tadeusz Krzaczek ◽  
Monika Gawrońska-Grzywacz
Keyword(s):  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Hplc Method ◽  
Plant Materials ◽  
Hieracium Pilosella ◽  
Rp Hplc ◽  
Medicinal Properties

The analysis of the fractions of free and bound, liberated by hydrolysis, phenolic acids in the inflorescences and rhizomes with roots of <em>Hieracium pilosella</em> L. was conducted by 2D-TLC and RP-HPLC methods. In the inflorescences fourteen phenolic acids were found: chlorogenic, gallic, protocatechuic, homoprotocatechuic, caffeic, gentisic, p-hydroxyphenylacetic, p-hydroxybenzoic, m-hydroxybenzoic, p-coumaric, syringic, vanillic, ferulic and salicylic. In the rhizomes with roots nine phenolic acids were identified: chlorogenic, gallic, homoprotocatechuic, caffeic, gentisic, p- hydroxyphenylacetic, p-hydroxybenzoic, syringic and vanillic. By means of the RP-HPLC method the contents of major acids were estimated which ranged from 0.01 mg% up to 139.50 mg%. Caffeic acid is the remarkably dominating constituent of both plant materials. Phenolic compounds may contribute to invasiveness and medicinal properties of this species.

scholarly journals Polyphenol and flavonoid profiles and radical scavenging activity in leafy vegetable Amaranthus gangeticus

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Umakanta Sarker ◽  
Shinya Oba
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Health Benefit ◽  
Leafy Vegetable ◽  
Scavenging Activity ◽  
Coumaric Acid ◽  
Phenolic Profiles

Abstract Background Red amaranth (Amaranthus gangeticus L.) has great diversity in Bangladesh, India, and South East Asia with multipurpose uses. The bright red-violet colored A. gangeticus is a popular and low-cost leafy vegetable in the Asian continent including Bangladesh and India because of attractive leaf color, taste, adequate nutraceuticals, phenolic compounds, and sole source of betalains. The natural colors and phenolic compounds of this species have a significant role in promoting the health-benefit including the scavenging capacity of radicals, the colorant of food products, and play a vital role in the industry of foods. However, phenolic profiles and radical scavenging activity of this species have not been evaluated. Hence, for the first time, four selected advance lines of A. gangeticus were characterized for phenolic profiles, antioxidant constituents, and antioxidant potentiality. Results A. gangeticus genotypes are abundant sources of phenolic profiles and antioxidant constituents with good radical quenching capacity that differed across the genotypes. Twenty-five phenolic acids and flavonoids, such as protocatechuic acid, salicylic acid, gentisic acid, gallic acid, β-resorcylic acid, vanillic acid, p-hydroxybenzoic acid, chlorogenic acid, ellagic acid, syringic acid, ferulic acid, kaempferol, m-coumaric acid, trans-cinnamic acid, quercetin, p-coumaric acid, apigenin, caffeic acid, rutin, sinapic acid, isoquercetin, naringenin, myricetin, catechin, and hyperoside were identified in A. gangeticus accessions. A. gangeticus accessions LS7 and LS9 demonstrated ample phenolic acids, flavonoids, antioxidant constituents, and antioxidant potentiality. It revealed from the correlation study that antioxidant components of A. gangeticus genotypes exhibited good radical scavenging activities. The genotypes LS7 and LS9 could be directly used as phenolic profiles, antioxidant constituents, and antioxidant activity enrich cultivars. Conclusions The identified compounds of phenolic acids and flavonoids in A. gangeticus privilege the comprehensive study of pharmacology. The basic information on phenolic profiles and antioxidant constituents achieved in the present study will provide the scientist’s forum for the scientific assessment of these compounds in A. gangeticus.

scholarly journals Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

2019 ◽  
Vol 86 (5) ◽  
Author(s):  
Gautam Gaur ◽  
Jee-Hwan Oh ◽  
Pasquale Filannino ◽  
Marco Gobbetti ◽  
Jan-Peter van Pijkeren ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Metabolism ◽  
Hydroxycinnamic Acid ◽  
Hydroxycinnamic Acids ◽  
Comparative Genomic ◽  
Plant Metabolites ◽  
Content Type ◽  
Genomic Analyses

ABSTRACT Phenolic acids are among the most abundant phenolic compounds in edible parts of plants. Lactic acid bacteria (LAB) metabolize phenolic acids, but the enzyme responsible for reducing hydroxycinnamic acids to phenylpropionic acids (HcrB) was only recently characterized in Lactobacillus plantarum. In this study, heterofermentative LAB species were screened for their hydroxycinnamic acid metabolism. Data on strain-specific metabolism in combination with comparative genomic analyses identified homologs of HcrB as putative phenolic acid reductases. Par1 and HcrF both encode putative multidomain proteins with 25% and 63% amino acid identity to HcrB, respectively. Of these genes, par1 in L. rossiae and hcrF in L. fermentum were overexpressed in response to hydroxycinnamic acids. The deletion of par1 in L. rossiae led to the loss of phenolic acid metabolism. The strain-specific metabolism of phenolic acids was congruent with the genotype of lactobacilli; however, phenolic acid reductases were not identified in strains of Weissella cibaria that reduced hydroxycinnamic acids to phenylpropionic acids. Phylogenetic analysis of major genes involved in hydroxycinnamic acid metabolism in strains of the genus Lactobacillus revealed that Par1 was found to be the most widely distributed phenolic acid reductase, while HcrB was the least abundant, present in less than 9% of Lactobacillus spp. In conclusion, this study increased the knowledge on the genetic determinants of hydroxycinnamic acid metabolism, explaining the species- and strain-specific metabolic variations in lactobacilli and providing evidence of additional enzymes involved in hydroxycinnamic acid metabolism of lactobacilli. IMPORTANCE The metabolism of secondary plant metabolites, including phenolic compounds, by food-fermenting lactobacilli is a significant contributor to the safety, quality, and nutritional quality of fermented foods. The enzymes mediating hydrolysis, reduction, and decarboxylation of phenolic acid esters and phenolic acids in lactobacilli, however, are not fully characterized. The genomic analyses presented here provide evidence for three novel putative phenolic acid reductases. Matching comparative genomic analyses with phenotypic analysis and quantification of gene expression indicates that two of the three putative phenolic acid reductases, Par1 and HcrF, are involved in reduction of hydroxycinnamic acids to phenylpropionic acids; however, the activity of Par2 may be unrelated to phenolic acids and recognizes other secondary plant metabolites. These findings expand our knowledge on the metabolic potential of lactobacilli and facilitate future studies on activity and substrate specificity of enzymes involved in metabolism of phenolic compounds.

scholarly journals Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico

2020 ◽  
Vol 11 ◽  
Author(s):  
Alma A. Vazquez-Flores ◽  
Oneydi Góngora-Pérez ◽  
Izamar Olivas-Orduña ◽  
Oscar Adrián Muñoz-Bernal ◽  
Pedro Osuna-Avila ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Capsicum Annuum ◽  
Radical Scavenging ◽  
Health Impact ◽  
Mature Stage ◽  
Hot Pepper ◽  
Phytochemical Content ◽  
Ripening Stages ◽  
Mature Seeds

Quantification of chiltepin hot pepper (Capsicum annuum L. glabriusculum) phytochemicals provides a tool to evaluate the fruit quality and health impact. This study evaluates the phytochemical content and antioxidant activity of chiltepin from different locations of Sonora, Mexico, at two ripening stages (immature and mature). Seeds from Cumpas and Sahuaripa, were grown under greenhouse conditions and phenolic compounds, flavonoids, carotenoids, chlorophylls, and ascorbic acid were determined by spectrophotometric techniques. Capsaicinoids were determined by HPLC-DAD. The antioxidant activity was determined through DPPH and ABTS radical scavenging and by FRAP techniques. The origin of the seed influenced the antioxidant activity and phytochemical content. Samples from Cumpas, were superior in phytochemicals compared with Sahuaripa. Antioxidant activity and phytochemicals were higher in mature stage. Antioxidant activity correlates mainly with phenolic compounds and carotenoids. This study highlights that mature chiltepin pepper from Sonora could grow under controlled conditions develop bioactive compounds with antioxidant potential.

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