Differences In Total Phenolics Research Articles

Differences in total phenolics, antioxidant activity and metabolic characteristics in peach fruits at different stages of ripening

Fruit ripening is a complex process in the final phase of fruit development, which determines the quality and nutrient composition of fleshy fruits. In the present study, the total phenolics, antioxidant activity and metabolic characteristics of peach fruits named “Jinlinghuanglu” during ripening were investigated. Four ripening stages were considered including unripe, semi-ripe, fully ripe and overripe. Our result showed that both the total phenolics and antioxidant activity decreased gradually with peach ripening. Metabolomics demonstrated that most synthesis-related amino acids and polyphenols were significantly decreased in the semi-ripe stage, compared to the unripe stage, whereas four flavonoids relevant to coloring were significantly increased. Many amino acids, sugars and organic acids were accumulated at the fully ripe stage, which may give peach good flavour and taste. At the overripe stage, most amino acids, sugars and polyphenols were preferentially consumed due to climacteric respiration. However, some phospholipids, nucleosides and mucic acid (linked to cell wall metabolism) were significantly accumulated due to cell hydrolysis, which could be used for judging the best picking period. Our data not only revealed the change in the nutrition composition of peach fruits during ripening, but also demonstrated the value of metabolomics in characterizing the mechanism of fruit quality development.

Effect of nanoencapsulation on volatile constituents, and antioxidant and anticancer activities of Algerian Origanum glandulosum Desf. essential oil

Nanoencapsulation is an attractive novel technique used for incorporating essential oils in food preparations and pharmaceutical formulae. This study investigated the effect of nanoencapsulation on the composition of volatile compounds, as well as the antioxidant and anticancer activities of hydrodistilled (HD) Origanum glandulosum Desf. Oil, which was encapsulated into nanocapsules via High Speed Homogenization (HSH) and into nanoemulsions through High Pressure Homogenization (HPH). Thirty-two volatile components were identified using Gas Chromatography-Mass Spectrometry analysis (GC-MS) in HD essential oil representing 99.04% of the total oil content. GC-MS analysis showed that the use of HPH to prepare nanoemulsions negatively affected the active compounds present in HD oil, particularly carvacrol and thymol, whereas the use of HSH led to significant quantitative differences in the composition of volatiles between HD oil and nanocapsules but generated the same profile. Consistent with the differences in total phenolics, total flavonoids, and volatiles identified in HD and nanoparticles, HD essential oil exhibited a higher antioxidant activity (IC50 4.22 mg/mL) than nanocapsules (IC50 57.51 mg/mL) and nanoemulsion (IC50 78.50 mg/mL), while nanocapsules showed the strongest cytotoxic effect on liver cancer cell line Hep-G2 (54.93 μg/mL) in comparison to HD oil (73.13 μg/mL) and nanoemulsions (131.6 μg/mL).

Quality of lettuce Lactuca sativa (var. Tropicana M1) grown with two low-salinity shrimp effluents

In a previous study, we investigated the use of shrimp effluents from well water (WW) and diluted seawater (DSW) (both with 2.7 dS m−1 electrical conductivity (EC)), and a hydroponic solution (HS) as the control treatment in greenhouse lettuce production. This new paper completes the previous one by focusing on the quality of lettuce harvested. Compared to the lettuce from the other treatments, WW-lettuce exhibited higher levels of phenolic compounds and a higher antioxidant capacity, mainly in the soluble fraction. The lettuce cultivated with DSW showed no significant difference in total phenolics and flavonoids with respect to the HS lettuce. These results reveal that the functional properties (antioxidant properties, polyphenols and flavonoid content) are even better in the lettuce produced with WW and DSW shrimp effluents. In contrast, agronomical properties (weight, number of leaves and yield) were found to be better in the case of lettuce grown with the hydroponic solution (control).

Effect of vineyard soil variability on chlorophyll fluorescence, yield and quality of table grape as influenced by soil moisture, grown under double cropping system in protected condition.

Environmental factors greatly influence grape quality. Among them, the effect of within-vineyard variability of soil in relation to soil moisture on table grape under protected condition has rarely been studied. In this present research, we investigated the influence of soil variability, in relation with soil moisture on chlorophyll fluorescence, yield and quality attributes of the “Summer Black” (Vitis vinifera L. × V. labruscana L.) table grape, popularly grown under double cropping system in protected covering in the southern part of China. The vineyard was divided vertically into three sites (lower, middle and upper, 192, 202 and 212 m above sea level, respectively) and data on soil moisture and other yield and quality parameters were recorded. Among the three vineyard sites, middle site resulted in higher yield compared to the upper and lower sites during winter and summer cropping cycles. However, compared to regular summer cycle, winter cycle provided grapevines with higher quality attributes. Polyphasic OJIP fluorescence transient exhibited a considerable increase in fluorescence intensity at J, I and P phase in the upper and middle sites compared to the lower site due to variation in soil moisture in both seasons. Values of fluorescence parameters including minimal fluorescence, relative variable fluorescence at phase J and I, the maximal quantum yield of photosystem II were also influenced by soil moisture in different sites. Different sites also exhibited a significant difference in total phenolics, flavonoid, antioxidant activity and individual anthocyanin which was influenced by available soil moisture. The present study shows that chlorophyll fluorescence OJIP transient can be used as a sensitive indicator to determine the moisture stress in grape grown in a varied soil. Double cropping proved to be a powerful technique to improve the fruit quality. This result may be useful for the table grape growers to better utilize the vineyard soil variability with water management to get higher yield and quality table grape under protected condition.

White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition

Aim: In this study, aroma and phenolics of wines produced from Narince grapes harvested from two different localities (Emirseyit and Erbaa) of Tokat province (Turkey) were analyzed, and their effects on wine quality were assessed.Methods and results: Samples were subjected to physicochemical, total phenolics, individual phenolics and aroma compounds analyses. Gallic acid content of the Erbaa and Emirseyit wines at the end of fermentation was respectively 3.49 mg/L and 3.09 mg/L; (+)-catechin content 23.46 mg/L and 21.30 mg/L; and (-)-epicatechin content 9.46 mg/L and 8.74 mg/L. The differences in gallic acid and (-)-epicatechin contents of the wines produced from the grapes harvested from Erbaa and Emirseyit were found to be significant at the end of fermentation. A total of 31 aroma compounds were also analyzed in the wines. The aroma substances were the same in both wines (with the exception of E-3-hexanol found exclusively in Erbaa wines), but the levels were different: the wines produced from the grapes harvested from Erbaa (205605.32 μg/L) had higher total aroma compounds than the wines produced from the grapes harvested from Emirseyit (179547.85 μg/L).Conclusion: There were no distinctive differences in total phenolics of Narince wines produced from two different localities, but there were differences in individual phenolics and aroma compounds.Significance and impact of the study: The differences in some individual phenolics and aroma compounds of wines produced from grapes harvested from different localities are consistent with the concept of “terroir”.

Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linum usitatissimum L.)

Flaxseed (Linum usitatissimum L.) is a rich source of nutritive and bioactive compounds. The research evaluated the disparity in phytochemical profiles along with total and cellular antioxidant activities between oil and fiber flaxseeds. There were significant differences in total phenolics, total flavonoids and antioxidant activities among the six cultivars of fiber and oil flaxseed, respectively. Four phytochemical compounds including caffeic acid, p-coumaric acid and ferulic acid, and secoisolariciresinol diglucoside (SDG) were identified and quantified in the cultivars of oil and fiber flaxseed by HPLC analysis. Notably, the average of total phenolic and flavonoid contents, along with total antioxidant activities between fiber and oil flaxseeds were not different significantly; even the cellular antioxidant activity of fiber flaxseed was superior to oil flaxseed. These results suggest that fiber flaxseeds would be valuable candidates as functional products and dietary supplements production owing to the higher bioactive values as well as oil flaxseeds.

Effect of Soaking, Cooking and Germination on Chemical Constituents and Bioactive Compounds as well as their Cytotoxic Activities of Black Bean Extracts

Legumes are the basic diet in many populations, especially in Africa. They hold high nutritional value and they promote the human health. The aim of this investigation was to study the influence of different processing such as soaking, cooking and germination on chemical composition, phenols, tannins and flavonoids contents, as well as effects on their antioxidant and anticancer activity of black beans. Phenolic compounds of raw and processed black beans was evaluated by HPLC. The antioxidant activity was evaluated by DPPH. Anticancer activities were evaluated on five different cell lines (colon (HCT), breast (MCF7), lung (A549), prostate (PC3) and Hela (HELA). The obtained results indicated that black beans showed high protein, ash and fiber content 26.54, 5.22 and 5.58%, respectively. Total phenols, tannins and isoflavonoids decreased as prolonging soaking time. The reduction percent reached high level in cooked beans. High DPPH antioxidant activity for raw black beans was observed. After 24 h of germination, e-vanellic acid showed the high value 56.4 mg/100 g followed by ferulic acid 45.38 mg/100 g. In soaking plus cooking treatments the level of kaempferol and naringin increased. There were differences in total phenols, flavonoids and tannins content have been observed between raw and processed black beans samples that influence the antioxidant activity. Although antioxidant activity was decreased in the processed samples. Ethanol extracts of different processing exhibited cytotoxicity activities on cancer cell lines, raw sample proved to be the most active in anti-tumoral followed by germinated sample (48 h). This study demonstrated that phenolic compounds of black beans is related with soaking, cooking process and germination, and also with their anticancer activity. Strong anticancer activity toward (MCF7) cell line was observed. Anticancer activity realized a noticeable reduction of tumor inhibition after 48 h of germination.

Comparative analysis of phenolic compounds in two samples of Rosa damascena by HPLC

Rosa damascena Mill. (Rosaceae) commonly known as Damask rose is widely grown in Kashan and Tabriz of Iran which has different therapeutic indications among Iranian traditional medicine practitioners. R. damascena is a rich source of phenolic compounds responsible for its medicinal properties. The objective of this study was to quantify the phenolic compounds present in R. damascena samples. The analytical separation and determination of phenolic compounds were performed using reversed phase HPLC with UV detector. Based on the results obtained throughout this study total phenolic and total flavonoid contents of sample from Tabriz (217.728 ± 0.13 and 22.8 ± 0.18 mg CE/g, respectively) were significantly higher than Kashan (134.568 ± 0.11 and 15.84 ± 0.23 mg CE/g respectively). Also phenolic compounds including gallic acid, syringic acid and quercetin were detected in both samples. The most abundant phenolic compound was gallic acid with amounts of 118.213 mg/g in Tabriz and 86.562 mg/g in Kashan samples (p < 0.05) but there was not any significant difference between two samples in the case of quercetin and syringic acid. The present study represents differences in total phenolics and gallic acid between two studied samples which might be implicated in different antioxidant activity and therapeutic applications of R. damascena from Tabriz and Kashan.

Soluble Phenolic Compounds in Different Cultivars of Red Clover and Alfalfa, and their Implication for Protection against Proteolysis and Ammonia Production in Ruminants

Red clover (Trifolium pratense) contains soluble phenolic compounds with roles in inhibiting proteolysis and ammonia production. Alfalfa (Medicago sativa) has been found to have a low phenolic content, but few alfalfa and red clover cultivars have been compared for phenolic content. Total soluble phenolics were quantified by a Folin-Ciocalteu colorimetric assay in nine red clover and 27 alfalfa cultivars. Mean total phenolic contents of red clover and alfalfa were 36.5 ± 4.3 mg/gdw and 15.8 ± 1.4 mg/gdw, respectively, with the greater standard deviation of red clover possibly indicating more diversity in phenolic content. Because different phenolic standards had different response factors in the colorimetric assay, the red clover and 11 alfalfa cultivars were analyzed by HPLC to determine if the differences in total soluble phenolics between genera reflected differences in the amounts of phenolics or in the classes of phenolics responding to the colorimetric assay. Two red clover cultivars differed in total phenolics and phaselic acid. Alfalfa produced different phenolic compounds from red clover, at lower concentrations. Extracts of two red clover cultivars were separated by thin-layer chromatography (TLC), and the bands were assayed for activity against Clostridium sticklandii, a bovine ruminal hyper ammonia-producing bacterium (HAB). Only biochanin A had anti-HAB activity. Inhibitory amounts indicated that five red clover cultivars could be suitable sources of anti-HAB activity.

Effect of Drying Methods on Phenolic Contents of Neem (Azadirachta indica) Leaf Powder

The medicinal quality of plant parts is affected due to the thermal decomposition of the active ingredients during the drying process. Additional processing such as grinding will also influence the composition and extraction of active ingredients. Neem (Azadirachta indica) leaves dried under shade, oven-dried at 45°C and at 70°C varied in final moisture content, color, and crispness and in their phenolic contents. Grinding depended upon the crispness of the dried leaves, where finer particle sizes were obtained from crisper leaves. The phenolics contents were higher in powder obtained from shade-dried leaves compared to the oven-dried leaves at 45°C or at 70°C. There was no difference in total phenolics in extracts from finer-sized (<250 μm) and larger-sized (>250 μm) particles in the case of oven-dried leaves at 45°C. However, the extracts from finer particle sizes (<250 μm) had 262% and 10% higher phenolics compared to the larger-sized particles (>250 μm) from oven-dried leaves at 70°C and shade-dried leaves respectively.

Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder

The effects of blanching with hot water at 90°C for 2 min and hot-air drying temperatures (50°C, 60°C and 70°C) on the physicochemical properties, dietary fiber compositions, antioxidant activity and hydration properties of ripe, soft persimmon peels were investigated. Blanching and drying significantly reduced the retention of antioxidant-related parameters. Although there were no significant differences in total phenolics and β-carotene content at different drying temperatures for both dried unblanched and blanched peels, dried blanched peels had higher dietary fiber compositions and swelling capacity than those of dried unblanched peels at all drying conditions. In addition, blanched peels dried at 50°C had the highest dietary fiber compositions, swelling capacity and antioxidant activity compared with those at high drying temperatures (60°C and 70°C). Therefore, blanched peels dried at 50°C is suggested to obtain better quality dietary fiber powder from persimmon peel for use in food applications or in fiber-fortified foods for health promotion.

Determination of Some Chemical Constitutes of Oak Plants (Quercus spp) in the Mountain Oak Forest of Sulaimani Governorate

In this research work some chemical constitutes of Oak species were evaluated as a natural products in&#x0D; acorn, pericarp and cupules in the tree oak species (Quercus aegilops, Q. infectoria and Q. libani).&#x0D; The plant sample was collected in Khamza location district of Sulaimani Governorate during October- November 2004.&#x0D; The preliminary chemical detection for the composition in acorn, pericarp and cupules in each of the&#x0D; three species showed the presence of flavonoid, alkaloid, glycosides, tannins, phenolic compounds, resins,&#x0D; saponins, terpenes and steroid while the detection gave a negative results for alkaloids and saponins in acorn&#x0D; of the three test oak species.&#x0D; Total phenols conc. was determined by folin-cioculate method, while the total tannins were determined by&#x0D; radical diffusion method after extraction by dissolving samples in acetone (70%). Results indicated the&#x0D; existence of significant differences in total phenols and total tannins, conc. at 5% LSD among the fruit parts&#x0D; and species, indicating that pericarp of Q. aegilops contain the highest conc. of total phenols and total&#x0D; tannins, reaching (268.38 and 180.814 mg/g) respectively. Conc. of these compounds in cupules of Q.&#x0D; infectoria were the lowest reaching (171.49 and 51.802 mg/g) respectively.&#x0D; Ellagic acids were separated and determined using HPLC technique (high performance liquid&#x0D; chromatography), column (BD-C-18) type and mobile phase (0.01 M potassium phosphate buffer, methanol&#x0D; 70:30 v/v) after extraction by methanol (80%). The acorn of Q. infectoria contained the highest conc. of&#x0D; ellagic acid (5.168 mg/g) while cupules of Q. libani contained the lowest conc. of these compounds (1.310 mg/g).

Quantification of phenolic acids and antioxidant activity in sweetpotato genotypes

Phenolic acid composition and antioxidant activity in roots of 14 commercially important sweetpotato genotypes were evaluated. Significant differences in total phenolics, individual phenolic acids, and antioxidant activity were found among the different sweetpotato genotypes. Total phenolic content, expressed in terms of chlorogenic acid equivalent, in different genotypes ranged from 1.4 to 4.7 mg g −1 dry weight (DW). Antioxidant activity was evaluated as Trolox equivalent, ranging from 1.3 to 4.6 mg g −1 DW. The highest total phenolic content and antioxidant activity were observed in a purple-fleshed genotype. Chlorogenic acid and 3,5-dicaffeoylquinic acid were the predominant phenolic acids, while caffeic acid was the least abundant in most genotypes. The highest content of chlorogenic acid (422.4 μg g −1 DW) was present in a white-fleshed cultivar ‘Quarter Million’ imported from Jamaica. However, a purple-fleshed genotype had the highest amounts of 3,5-dicaffeoylquinic (485.6 μg g −1 DW), 3,4-dicaffeoylquinic (125.6 μg g −1 DW), 4,5-dicaffeoylquinic (284.4 μg g −1 DW), and caffeic (20.5 μg g −1 DW) acids.

(222) The Effects of Fertilization on Constitutive and Wound-induced Levels of Total Phenolics and Jasmonic Acid in Gerbera jamesonii

This research focused on the effects of nitrogen fertilization on jasmonic acid accumulation and total phenolic concentrations in gerbera. The phytohormone jasmonic acid is known to regulate many plant responses, including inducible defenses against insect herbivory. Phenolics are constitutive secondary metabolites that have been shown to negatively affect insect feeding. Gerbera jamesonii `Festival Salmon Rose' plants were grown in a growth chamber and subjected to either low fertilization (only supplied with initial fertilizer charge present in professional growing media) or high fertilization (recommended rate = 200 mg·L-1 N). Plants were fertilized with 200 mL of a 15N–7P–14K fertilizer at 0 or 200 mg·L-1 N at each watering (as needed). Treatments consisted of ±mechanical wounding with a hemostat to one physiologically mature leaf and the subsequent harvest of that leaf at specified time intervals for jasmonic acid quantification. Total phenolics were measured in physiologically mature and young leaves harvested 0 and 10 hours after ±mechanical wounding. Low-fertility plants had reduced aboveground dry mass, were deficient in nitrogen and phosphorus, and had about a 10× higher concentration of total phenolics when compared to high fertility plants. In low-fertility plants, young leaves had greater concentrations of phenolics compared to physiologically mature leaves. There were no differences in total phenolics due to wounding. The effect of nitrogen fertilization on jasmonic acid accumulation will also be discussed.

Ning reactions during storage of low-moisture Australian sultanas: Effects of vine nitrogen nutrition on subsequent arginine-mediated Maillard reactions during storage of dried fruit

Ten-year old Vitis Vinifera L. cv. Sultana (Thompson Seedless) grape vines were transferred into large cement pots in low nitrate soil and supplemented with four levels of nitrogen application in the form of ammonium nitrate as follows: 0 g (N0), 8.5 g (N1), 17.0 g (N2) and 25.0 g (N3). Grapes were harvested from each nitrogen treatment, dipped and dried to low moisture (˜11.4%) and subsequently stored for 10 months at 10oC and at 30oC in either the presence or absence of oxygen. The pre-storage concentration of free arginine, free-proline and total protein in the dried sultanas increased with soil nitrogen application. Skin-polyphenoloxidase (PPO) activity was higher in sultanas with added soil nitrogen (N1, N2, N3), however pre-storage differences in total phenolics, and the PPO substrate, trans-caftaric acid, were not significantly different. After 10 months storage at 30oC significant browning was observed in both the presence and absence of oxygen. Greater browning corresponded to higher soil-nitrogen application rates. The concentration of skin trans-caftaric acid did not decrease in N0, N1 or N2 after 10 months at 30oC, in either the presence or absence of oxygen, although some decreases were measured in the highest nitrogen sultanas (N3). While PPO oxidation of the phenolic substrate trans-caftaric acid was not the primary route to browning, a number of Maillard reaction products (MRP) were present in both sultanas and arginine-glucose model systems. Those products were separated via reverse phase HPLC and partially characterised by UV-diode array spectroscopy. The lack of oxidation of trans-caftaric acid observed in the nitrogen storage trial was confirmed in an accelerated browning experiment in low-moisture sultanas, where despite browning at 50oC after 12 days, no decreases in this primary substrate for PPO-mediated oxidation were measured.

Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead

ABSTRACT: The objective of this study was to evaluate the effects of heat processing on the antioxidant capacity of mead (honey wine). Soy and buckwheat honey musts were subjected to 2 heat treatments and fermented into wine. Total phenolic concentration was determined. High-performance liquid chromatography (HPLC) phenolic profiling was performed on the methanol fraction of Amberlite extraction. Antioxidant capacity was evaluated using the oxygen radical absorbance capacity (ORAC) assay. Changes in volatile components were evaluated by headspace-solid phase microextraction/gas chromatography-mass spectrometry (H-SPME/GC-MS). ORAC values of experimental meads (3.62 mMTrolox equivalent) were comparable to those of commercial white wine (3.66 mMTrolox equivalent). No significant difference in antioxidant capacity due to heat treatment or honey type was observed. There was no difference in total phenolics between heat treatments in buckwheat mead; however, soy mead made from high-heated must had significantly greater phenolic concentration than the gently heated mead (α= 0.05). Linear regression analysis indicated a strong positive correlation between total phenolic concentration and antioxidant capacity by ORAC (r= 0.9077; P < 0.0001). HPLC analysis of phenolic profiles in the methanol fractions of Amberlite extraction of the meads indicated significantly higher levels of certain phenolics as a result of the high-heat process in buckwheat mead, but not in soy mead. Differences in volatile components that potentially impact flavor were noted between high and low heat treatments. Results of this study suggest dramatic heat treatments that are often avoided because their flavor impact in mead production have the potential to alter the antioxidant capacity of mead by changing phenolic profiles.

Catechin, proanthocyanidin and lignin contents of loblolly pine (Pinus taeda) needles after chronic exposure to ozone.

Concentrations of soluble and bound phenolic compounds were measured in needles of 3-yr-old loblolly pine (Pinus taeda L.) trees exposed from May to November 1993 to a range of ozone (O3 ) concentrations in open-top field chambers, The treatments were charcoal-filtered air (CF). non-filtered air (NF), and NF air with O2 added at 1.5 times (NF 1.5) and 2(1 times (NF 2.0) the ambient O., concentration for 12 h daily. Average daily (0800-2000 hours) O3 concentrations in the CF. NF. NF 1.5 and NF 20 treatments were. 29. 47, 76 and 98 nl 1(-1) . respectively, for the 140 d treatment period. At the end of the treatment period, total phenolic and proanthocyanidin concentrations in the previous year's needles were 25-29% higher in the NF 2.0 treatment compared with the lower O3 treatments. Catechin concentration increased in the previous year's needles by as much as 81 % between the NF 2.0 treatment and the lower O3 treatments. Catechin is an effective antioxidant, and elevated levels might confer some protection against O3 injury. No significant differences in total phenolics and proanthocyanidins in the previous year's needles were detected among the remaining treatments, or among any O3 treatment for the current year's needles. Lignin content in needles of both years was not significantly affected by O3 exposure. Chances in the phenolic content of older needles in response to elevated O3 could alter plant-pathogen interactions and slow down microbiol decomposition, which could contribute to a decline in site soil quality.

Variation of heartwood phenolics and oak lactones between the species and phenological types of Quercus petraea and Q. robur

Summary Pressler cores were taken of Quercus petraea and Q. robur trees from young German provenance stands and mature mixed plantations in England. The concentration of total phenolics extracted from the outer heartwood was measured and significant differences found between the two species. Concentrations of oak lactones, measured from provenance samples, also varied significantly between the species. However, the difference in total phenolics between species was much lower among the trees from the mixed plantations than from the provenance trials. Q. petraea was characterized by lower levels of total phenolics but greater concentrations of oak lactones than Q. robur. A comparison between late and early flushing Q. petraea trees found no significant difference in total phenolics between these phenological types.