scholarly journals Determination of total phenolic compounds, antioxidant activity and nutrients in Brazil nuts (Bertholletia excelsa H. B. K.)

2020 ◽  
Vol 14 (8) ◽  
pp. 373-376
Author(s):  
Antonio Saravia Maldonado Selvin ◽  
Montero Fernández Ismael ◽  
Santos Alemán Ricardo ◽  
Abrahan Marcia Fuentes Jhunior ◽  
da Conceição Campelo Ferreira María
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Bertholletia Excelsa ◽  
Brazil Nuts

scholarly journals Phenolic Composition, Antioxidant Activity, andIn VitroAvailability of Four Different Berries

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Javier Marhuenda ◽  
María Dolores Alemán ◽  
Amadeo Gironés-Vilaplana ◽  
Alfonso Pérez ◽  
Gabriel Caravaca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Total Phenolic Compounds ◽  
Anthocyanin Concentration

Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.

scholarly journals Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey

2021 ◽  
Vol 32 (1) ◽  
pp. 1-5
Author(s):  
Özge Duygu Okur
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nigella Sativa ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Black Cumin ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
High Level

Abstract This study aims to reveal the antioxidant activity and phenolic ingredients of yogurts added with black cumin (Nigella sativa L.) honey. Therefore, this study aimed to produce healthy food made with black cumin honey with increased total phenolic contents and antioxidant activity. The effect of varying degrees of black cumin honey addition (0, 2.5%, 5%, 10%, 15%) on the antioxidant activity and total phenolic contents of yogurt were examined for 28 days. The antioxidant activity was found between 14.33 and 17.41 mM TE. Total phenolic compounds were between 202.50 and 1415.00 mg GAE/kg. Some important differences were determined between yogurts with black cumin honey and the control with respect to phenolic contents during storage (p < 0.05). The results of study reveal that the augmentation of fortification rate increased the total phenolic characteristic and antioxidant activity of yogurt with black cumin honey. Significantly, these outcomes indicate that yogurt with black cumin honey have a high level of polyphenols and could be consumed as bioactive composition.

Determination of Total Phenolic Compounds and Antioxidant Activity of Ethanolic Extracts of Propolis Using ATR–FT-IR Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 2013-2021 ◽  
Author(s):  
Cleidiane da Silva ◽  
Anaclara Prasniewski ◽  
Matheus A. Calegari ◽  
Vanderlei Aparecido de Lima ◽  
Tatiane L. C. Oldoni
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ir Spectroscopy ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ethanolic Extracts ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

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.

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