Highest Total Phenolic Compounds Research Articles

Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds.

Anti-oxidant activities of ethanol extracts from whole and hulled mung bean starches (WMS and HMS) isolated using distilled water, and gels (WMSG and HMSG) were investigated. Total chlorophyll contents of WMS and WMSG were 4.61 and 2.14 μg/mL, respectively. WMS at 0.29 mg of gallic acid/g of MS and 0.54 mg of quercetin/g of MS had higher total phenolic compounds and flavonoid contents than HMS at 0.11 mg of gallic acid/g of MS and 0.28 mg of quercetin/g of MS. Total phenolic contents of WMSG and HMSG increased by 2.14x and 1.64x, respectively. Total flavonoid contents decreased by 0.98x and 0.57x. The 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and reducing powers of WMS and WMSG were higher than for HMS and HMSG. Cheongpomuk made using WMS exhibits increased anti-oxidant activities of gels and is a good food for improvement in health functionality.

Determination of total phenolic compound content and antioxidant activity in cherry species and cultivars

BACKGROUND: Several studies have shown that cherries, especially sour cultivars, contain substantial amounts of phenolic compounds. OBJECTIVE: This study aims to (i) analyze the total phenolic compound (TPC) content and the antioxidant capacity (AC) of a large range of cultivars using the same methodology in one laboratory, and (ii) determine the possible relationship between agronomic characteristics and AC. METHODS: A total of 245 samples including sweet, sour and hybrid cultivars from our collections were harvested at their optimum maturity and characterized according to their TPC, DPPH and ORAC values. RESULTS: The TPC content and DPPH and ORAC values varied greatly among the cherries, with the sour cultivars presenting higher levels than the sweet ones. The PCA plot showed a slight grouping by species and confirmed the high TPC content level in sour cultivars. The bi-colored cultivars had lower TPC and antioxidant capacity (AC) values than dark-colored ones, indicating that coloration could give an indication of the AC of fruits. No significant relationship between the agronomic and chemical properties was highlighted. CONCLUSIONS: Cherry fruits, especially from sour cultivars, represent an important source of bioactive compounds and could attract new interest as a ‘functional food’.

Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand

Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and starch digestibility. Methods: Rice flour from twelve varieties, three from each of five bran colors (white, brown, red, and purple), were evaluated for pasting properties (RVA-3D), total phenolic compounds, amylose content, resistant starch and estimated glycemic index. Simple correlation coefficients were calculated for the relationships between pasting properties (final viscosity, breakdown, setback and pasting temperature) and total phenolic compounds, resistant starch and estimated glycemic index.Results: Within each rice variety, red and purple pigmented flours had higher total phenolic compounds (TPC) and more resistant starch than that of white flours. The TPC and resistant starch content of the flours ranged between 7.83- 47.3 mg/L and 2.44–10.50% respectively, and producing 60-80 of estimated glycemic index. Viscosity behavior showed that pigmented with low amylose rice had lower viscosity temperature than that of pigmented with high amylose rice flour, but higher in peak viscosity. Correlation coefficients of pasting temperature, final viscosity, break down and setback with TCP was observed to be inversely related to glycemic index. However, it was positively correlated to the resistant starch and amylose content. Conclusions: Pigmented rice flour is a better source of TPC and resistant starch which in turn provides low glycemic index. This could help reduce the onset of type 2 diabetes and other related chronic diseases. In addition, this study provides impact of pasting behavior – TPC- resistant starch of rice flour relationships, which have important implication for utilization in food industry.Keywords: total phenolic compounds, amylose content, resistant starch, glycemic index

Phytopreventive antihypercholesterolmic and antilipidemic perspectives of zedoary (Curcuma Zedoaria Roscoe.) herbal tea.

BackgroundMetabolic syndrome is an increasingly prevalent problem, not only in industrialized developed countries, but in developing countries as well. The modern healthcare to reduce the dysfunction of metabolic syndrome is burdened with great problems of unsafe medicines and certain degree of side effects. Medicinal plants and derived component products are becoming increasingly popular in modern society as natural alternatives to synthetic multiple drugs for the treatment of hypercholesterolemia and hypertriglyceridemia. The present research work was carried out to evaluate the zedoary (Curcuma zedoaria Roscoe.) herbal tea (ZHT) for antihypercholestrolemic and antilipidemic perspectives in discerning consumers.MethodsZedoary rhizome dried powder (ZRDP) after proximate composition analysis was used to prepared ZHT samples as T1 (500 mg ZRDP), T2 (1 g ZRDP) and T3 (1.5 g ZRDP) in 200 mL boiling water for 5 minutes, respectively. ZHT samples were characterized for total phenolic compounds (TPC), DPPH inhibition, total flavonoids, color tonality (L*, a* and b* value), pH, acidity, total soluble solids (TSS) and sensory acceptance. Thirty mild–hypercholestrolemic male human volunteers were randomly allocated to three groups (G1, G2 and G3) and each group consisting of 1o mild–hypercholestrolemic male human subjects. The volunteers were assigned ZHT samples for consecutive two months. The blood drawn for day 0, day 30 and day 60 after an overnight 12 h fast was analyzed for serum parameters such as total cholesterol (TC), high–density lipoprotein cholesterol (HDL–cholesterol), low–density lipoprotein cholesterol (LDL–cholesterol) and triglycerides (TG) concentration.ResultsThe ZRDP possessed abundantly the crude protein (13.5 ± 0.68 %), total dietary fiber (21.86 ± 0.71 %), acid detergent fiber (13.22 ± 0.44 %), neutral detergent fiber (18.68 ± 0.53 %) and mineral contents. Highest TPC, DPPH inhibition and total flavonoids values were observed 9.74 ± 0.64 (mg GAE/g DW), 47.28 ± 1.62 (%) and 17.12 ± 0.75 (QE mg/g), respectively in T3. L* value was significantly (p ≤ 0.05) low for T3 samples. In contrast, a* value and b* value was significantly (p ≤ 0.05) higher for T3 when compared with T1 and T2. T3 samples showed lower pH (5.13 ± 0.13) and higher acidity (0.25 ± 0.08) values than T1 (5.64 ± 0.25, 0.17 ± 0.05) and T2 (5.42 ± 0.21, 0.21 ± 0.06), respectively. Similarly, an increasing trend in TSS contents was observed. Sensory scores assigned to color, flavor, aroma and overall acceptability attributes varied in a quite narrow range for all ZHT samples. The lowest evaluation scores were recorded for T3 samples. The G3 showed the more reduction in body weight and BMI during efficacy study as compared to G1 and G2. The decrease in serum TC for G1, G2 and G3 on day 60 was observed 9 %, 14 % and 17 %, respectively when compared with reference value at day 0. The consumption of T3 resulted in significant increase (6.8 %) of HDL-cholesterol after two months. A trend in decrease of serum LDL–cholesterol (5.6 %) and TG (12.5 %) was also observed after consumption of T3 at day 60.ConclusionsThe results of the present study conclude that the strong phenolic contents and radical scavenging activity of zedoary rhizome have protective role against hypercholesterolemic and lipidemic conditions.

In Vitro Screening of Falcataria moluccana (Miq.) with Gall Rust (Uromycladium tepperianum (Sacc.) Filtrate as Media Selection

In vitro screening of Falcataria moluccana (Miq.) was conducted by tissue culture method. Seeds fromtwo different site of community forest, 400 m (S1) and 800 m (S2) above sea level, were used as material.Double concentration of MS (Murashige & Skoog, 1962) with 40 mg/l gall rust (Uromycladium tepperianum(Sacc.) fi ltrate were used for media selection. The results of this research showed that 66 % axenic plantlets invitro from S1 and 27 % from S2 were still survived after 3 months incubation without subculture. The meanof fresh weight (2. 21 ± 0. 26 g) and dry weight (1. 97 ± 0. 12 g) from S1 plantlets lower than the mean of freshweight (2. 87 ± 0,18 g) and dry weight (2. 16 ± 0. 14 g) from S2 plantlets. Qualitative of terpenes, saponins andquantitative of total phenolics were analyzed from those gall rust extract, as source of fi ltrate media, attackedand un-attacked of F. moluccana. They all qualitatively have capability to produce terpenoid and saponin. Itis notice that U. tepperianum, un-cultured pathogen, contain of those compound that may play a role as codeterminantsof pathogenecity. While the highest total phenolic compound were contained in gall rust extract(2. 35 %), followed by attacked F. moluccana branches (1. 18 %) and un-attacked F. moluccana branches (0. 44%). This indicated that phenolic compound in gall rust has higher activity as a response of F. moluccana to U.tepperianum pathogen pressures and result of this study suggest the great value of gall rust fi ltrate for use asmedia selection in vitro.

Regulation of some biochemical attributes in drought-stressed cauliflower (Brassica oleracea L.) by seed pre-treatment with ascorbic acid

ABSTRACTCauliflower (Brassica oleracea L. var. botrytis) is widely used as a vegetable in many countries; however, productivity is adversely affected in areas affected by drought. To investigate the role of exogenously applied ascorbic acid (AsA) in mitigating the negative effects of drought on cauliflower, a pot experiment was performed using two cultivars of cauliflower ‘Local’ and ‘S-78’. Seeds of both cultivars were soaked in 75 mg l–1, or in 150 mg l–1 AsA, or in water (control) for 16 h. Water-deficit stress suppressed plant growth, reduced leaf chlorophyll concentrations, relative water contents (RWC), shoot and root P and K+ ion concentrations, and total soluble protein concentrations, significantly. However, significant drought-induced increases were observed in relative membrane permeability (RMP), the accumulation of total phenolic compounds, leaf free proline, glycinebetaine (GB), endogenous AsA, and hydrogen peroxide concentrations, and in the activity of superoxide dismutase (SOD). Seed treatment with 75 or 150 mg l–1 AsA resulted in lower accumulations of H2O2, while increasing shoot and root fresh weights and dry weights, RWC, total phenolic compound, free proline, GB, and endogenous AsA concentrations, and the activities of SOD and catalase (CAT). No changes were observed in leaf chlorophyll concentrations or in peroxidase (POD) activities, RMP, shoot and root P and K+ ion accumulation, or in total soluble protein concentrations under water stress or non-stress conditions following seed treatment with AsA. ‘Local’ had higher proline concentrations and SOD activities; however, ‘S-78’ had higher RWC values, GB, and AsA concentrations. Overall, a pre-sowing treatment of cauliflower seed with 75 or 150 mg l–1 AsA improved seedling tolerance to drought stress in both cultivars, which could be attributed to AsA-induced decreases in RMP and H2O2 concentrations, increases in the activities of CAT and SOD, increased RWC, and higher total phenolic compound, proline, GB, and AsA concentrations. The exogenous application of AsA therefore offers an effective strategy to minimise the adverse effects of drought stress on vegetable crops, including cauliflower.

Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehydration rate. The processing did not affect the lignocellulose fibers or the sclerenchyma cells. For sonicated samples, water activity reached values below 0.4, after 2h of drying, which is appropriate to prevent bacterial and fungi growth. The sorption isotherms of cashew apple bagasse presented sigmoid-shape for all samples and followed the type II according to BET classification. Sonicated cashew apple bagasse showed higher antioxidant activity, higher total phenolic compounds (TPC) and higher vitamin C content when compared to the non-sonicated sample. The increase in TPC and vitamin C contributed to the product antioxidant activity. A slight reduction on Vitamin C bioaccessibility was observed, but the TPC bioaccessibility has increased. Sonication reduced the quality loss of conventional drying treatments improving the quality of the dried product.

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

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.

Investigation of appropriate phenolic compound extraction methods for Sorghum bicolor (L.) Moench shoot extracts from different cultivars

This study was conducted to examine total phenolic contents of Sorghum bicolor (L.) Moench shoot extracts in different cultivars andunder different extraction methods by HPLC analysis. In the first experiment, five cultivars of sorghum (Milyang-1ho, Milyang-5ho, Donganme, Hwanggumchal and Nampungchal) were extracted by soaking in distilled water for 24h at room temperature and boiling for 2 h, followed by filtering and evaporating. For the second experiment, focus was given to a known allelochemical, the phenolic compound 4-hydroxybenzoic acid. Hwanggumchal, the cultivar with the highest 4-hydroxybenzoic acid content from the first experiment, was chosen for optimizing phenolic compound extraction under different conditions such as solvent (distilled water or ethanol), temperature (4o, 25o and 40°C), and time (24, 48 and 72 h). An HPLC system was used to quantitatively determine total phenolic contents of extracts. Results showed that, between the five cultivars, Donganme had the highest total phenolic compounds (402.6 mg/l), while Hwanggumchal had the highest amount of 4-hydroxybenzoic acid (96.0 mg/l). In the second experiment, the highest amount of total phenolic compounds was obtained when the sorghum samples were extracted in ethanol by soaking for 72 h at 40°C, while the lowest amount was obtained by soaking 72 h at 4°C in distilled water. The study and application of the allelopathy phenomenon in weed control is essential for the protection of the environment. If adopted successfully, it could lead to significant accomplishments for sustainable agriculture.

The Use of Mangosteen Pericarp (Garcinia mangostana L.) Extract to Fortify the Green Tea Drink Enchanced Antioxidant Activity.

Mangosteen pericarp and tea contain high polyphenol content that has disease preventive properties. This study aimed to utilize mangosteen pericarp for producing added-value product, to evaluate polyphenols stability in green tea drink with mangosteen pericarp extract, and to evaluate the effect of citric acid to the polyphenols stability in green tea drink with mangosteen pericarp extract. Mangosteen pericarp was hot air dried at 50oC until the moisture content reached 7.43±0.10%. Dried mangosteen pericarp was soaked in distilled water, then the total polyphenol content, DPPH, and FRAP of the extracted solution were analyzed. The extract was added into green tea drink at seven different concentrations (0.1-0.7%). The optimum concentration into green tea was evaluated by sensory test, and then it was mixed with gradual concentrations of citric acid (0.06, 0.1, and 0.2%). The results showed that the total phenolic compound, DPPH and FRAP of the extract were 127.39±1.19 mg GAE/ml sample, 44.92±0.68 mmol TE/ml sample, and 21.49±0.13 mM asorbic acid/ml sample, respectively. The optimum concentration evaluated by sensory test was 0.4%. The mixture of green tea drink with 0.4% mangsteen pericarp extract and 0.2% citric acid showed the lowest pH (2.79), the highest total phenolic compound (25.48±0.38 mg GAE/ml sample), DPPH (57.86±1.25 mmol TE/100 ml sample), and FRAP (5.68±0.33 mM asorbic acid/ml sample) compared with the other treatments (p<0.05). Therefore, mangosteen pericarp extract can be applied in green tea drink and provided more polyphenol content for the product. In addition, citric acid enhanced the stability of polyphenol in green tea drink.

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

The antioxidant and anti-glycation properties in aqueous extract solutions (AESs) of 11 dried algae products were investigated. AESs of brown algae Ecklonia kurome (kurome) and Ecklonia stolonifera (tsuruarame) showed a strong DPPH radical-scavenging capacity and Fe-reducing power with high total phenolic compound content. On the other hand, superoxide anion radical-scavenging capacities of Porphyra sp. (iwanori, red alga), sporophyll of Undaria pinnatifida (mekabu, brown alga), and Gelidiaceae sp. (tengusa, red alga) were also high. Anti-glycation activities in BSA-fructose and BSA-methylglyoxal glycation were also high in kurome, while iwanori showed high activity. Results of the BSA-fructose model agreed with those of superoxide anion radical-scavenging. On the other hand, those of the BSA-methylglyoxal model agreed with those of the phenolic content, DPPH radical-scavenging capacity, and Fe-reducing power. Anti-glycation activities of iwanori, U. pinnatifida (wakame), and mekabu in the BSA-fructose model were clearly increased by fermentation with Lactobacillus plantarum AN6.

Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage

The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical qualities evaluated were vitamin C content, total phenolic compounds (TPC), and antioxidant activity (AoA), which were measured with the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panel was used for the sensory quality evaluation. After 4 months of frozen storage, SH was more effective than H at controlling the loss of chemical quality. SH provided a similar FRAP-AoA (89%) and vitamin C content (87%), as well as a higher TPC (145%), ABTS-AoA (272%), and DPPH-AoA (115%), when compared to C before frozen storage. The total sensory qualities in both the SH purée (15±1) and the H purée (16±1) after 4 months at -20°C were comparable to those of the C purée before the frozen storage (18±2). Therefore, using sucrose combined with a thermal treatment and subsequent frozen storage preserves the chemical and sensory qualities of arazá purée.

Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts

A total of 5 subfractions were obtained from methanol extracts of N. sublateritium mycelia via systemic extraction using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The trolox equivalent antioxidant capacity of the chloroform subfraction was 649.40 μmol/g of sample. The highest ferric reducing/antioxidant power (FRAP) assay value was found in the chloroform subfraction (299.24 μmol of FeSO4·7H2O/g). The chloroform and ethyl acetate subfractions exhibited the highest total phenolic compound contents, with ferulic acid equivalents of 31.66 and 48.57 mg/g, respectively. The phenolic acids in the subfractions were further identified using liquid chromatography-tandem mass spectrometry. The 5 phenolic acids of 4-hydroxybenzoic acid, α-resorcylic acid, 4-coumaric acid, salicylic acid, and gentisic acid were found to be the major phenolics in the mushroom.

The Effect of Different Manures and Synthetic Fertilizer on Biochemical and Antimicrobial Properties ofMentha piperita L

The study was designed to examine the effects of different manures (fish, pigeon and cow) and synthetic fertilizer (nitrogen) on some biochemical activities of Mentha piperita L. (mint, peppermint). Seventeen different phenolic constituents and 19 essential oils were determined in M. piperita samples. While caffeic, gallic, ferulic, protocatechuic, syringic, o-coumaric acids and rutin were detected as common phenolics; carvone, limonene and 1.8-cineol were identified as major essential oil components in all mints. Total phenolic compounds, ferric reducing antioxidant power and cupric (III) reducing capacity (CUPRAC) tests were used to evaluate antioxidant capacities of the mints. The highest total phenolic compound (4.8 mg gallic acid equivalents/100 g) and antioxidant capacity (971 mM Fe(II)/mg; 823 mM Trolox /100 g) were observed in mints fertilized with pigeon manure. Mint samples also had different antimicrobial activities against the studied microorganisms (eight bacteria and two fungi), especially Escherichia coli and Listeria monocytogenes. Practical Applications M. piperita L. has been widely used since early times and its botanical extracts were being employed to treat diseases. These extracts need to be investigated to understand how their properties are effected by different manures and fertilizers. So the findings of this research will enable M. piperita L. breeders to cultivate this plant with high biological activity.

Contents of Bioactive Constituents and Antioxidant Activities of Cultivated and Wild Raspberries

유용성분 함량이 많고 생리기능성이 우수한 산딸기 품종의 육성을 위해 국내 농가에서 재배되고 있는 7종의 산딸기와 야생에서 자생하는 2종의 산딸기를 복분자 연구소에서 재배한 후 이들을 대상으로 과실의 품질특성, 유용성분의 함량, 항산화능을 측정하였다. 충남 아산의 야생 산딸기가 크기는 작았지만 당도는 16.20%로 시료 산딸기 중 가장 높고 산도는 가장 낮았다. 경북 울릉도의 야생 산딸기는 작은 크기에 당도 및 산도가 매우 낮아 과실로서의 이용가치는 매우 낮았으나, 총 페놀성 화합물과 ellagic acid 함량은 각각 182.97, <TEX>$55.25mg{\cdot}100g^{-1}FW$</TEX>로 시료 중 가장 높았다. 경남 김해에서 재배되는 산딸기 중 '왕딸'은 크기가 크고 당도는 12.80%로 다소 낮은 반면, 품종이 불명확한 다른 산딸기는 야생 산딸기 정도로 크기는 작지만 당도는 14.4%로 '왕딸' 보다 높았다. 김해 지역에서 재배되는 '왕딸'과 품종이 불명확한 산딸기의 총 페놀성 화합물(159.62, <TEX>$165.94mg{\cdot}100g^{-1}FW$</TEX>) 및 ellagic acid(45.7, <TEX>$52.1mg{\cdot}100g^{-1}FW$</TEX>) 함량은 울릉도 야생 산딸기보다 낮았으나, 총 플라보노이드 화합물(14.28, <TEX>$14.90mg{\cdot}100g^{-1}FW$</TEX>)과 총 안토시아닌(28.69, <TEX>$30.48mg{\cdot}100g^{-1}FW$</TEX>) 함량은 이보다 높았다. 경북 울릉도 야생 산딸기, 김해 지역의 '왕딸' 및 품종이 불명확한 산딸기는 FRAP법에 의한 항산화능과 DPPH 및 ABTS radical 소거능도 다른 품종의 산딸기보다 현저하게 높아 육종 소재 및 기능성 성분 소재로서의 이용 가치가 높은 것으로 사료된다. In order to select the raspberry cultivars that have high contents of bioactive constituents and high antioxidant activities, 7 cultivated and 2 wild raspberries which were selected and cultivated in the Bokbunja Institute were evaluated for their physicochemical characteristics, bioactive constituents, and antioxidant activities. The wild raspberry of Asan was the smallest among the sample raspberries but it had the highest sugar and lowest acid contents among the raspberries. Another wild raspberry of Ulleungdo had the highest total phenolic compound and ellagic acid contents, 182.97, <TEX>$55.25mg{\cdot}100g^{-1}FW$</TEX>, respectively, although it was small and had low sugar and high acid contents. Among the widely cultivated raspberry cultivars in Kimhae, 'Wangttal' cultivar was a big raspberry with 12.80% sugar content, and another unknown raspberry cultivar was as small as the wild raspberry with 14.60% sugar content. Although 'Wangttal' and the unknown raspberry cultivars cultivated in Kimhae possess lower contents of total phenolic compound (159.62, <TEX>$165.94mg{\cdot}100g^{-1}$</TEX>) and ellagic acid (45.7, <TEX>$52.1mg{\cdot}100g^{-1}$</TEX> ) than the wild raspberry of Ulleungdo, the contents of total flavonoids (14.28, <TEX>$14.90mg{\cdot}100g^{-1}$</TEX>) and total anthocyanins (28.69, <TEX>$30.48mg{\cdot}100g^{-1}$</TEX>) were higher. Also the wild raspberry of Ulleungdo, 'Wangttal', and the unknown raspberry cultivar of Kimhae had higher antioxidant activities measured by FRAP (Ferric reducing antioxidant power), DPPH (2,2-diphenyl-1-picrylhydrazyl), and ABTS (2,2' azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) assays. The present study shows that three raspberry cultivars could be potent resources for raspberry breeding and functional material development.

열수추출조건이 동결건조 오미자의 추출 및 항산화 특성에 미치는 영향

Reflux extraction properties of Schisandra chinensis were investigated with different extraction conditions of ethanol concentration (0-99%), extraction time (2-8 h), and extraction temperature (40-100 o C). Different chemical properties, such as reducing sugars (RS), titratable acidity (TA), Hunter's color values, total phenolic compounds (TPC), and antioxidant activity (DPPH and ABTS assays) were analyzed for the corresponding extracts. The results showed that RS and TA increased as the extraction temperature increased. For each parameter, the maximum value was achieved, when extraction was carried out with 50% ethanol for 8 h at 100 o C. Redness (a*) of the extract decreased as all 3 extraction parameters were increased. TPC increased significantly as the extraction time and temperature increased; further, the highest TPC was achieved, when extraction was carried out with 50% ethanol. The same tendency was observed for DPPH and ABTS radical scavenging activities. The highest TPC and antioxidant activity were obtained, when extraction was carried out with 50% ethanol for 4-6 h at 60-80 o C, respectively.

English

Total phenolic compounds (TPC), total flavonoid contents (TFC) and antioxidant activity of extracts from 8 varieties of Chinese and Thai rice grains were evaluated. Extraction was done using water (at 25°C), hot water (at 50°C) and 70% ethanol. Highest TPC and TFC were seen in all rice varieties after extraction with 70% ethanol. The Heimi variety of Chinese rice showed the highest TPC and TFC (634.83 and 158.47 mg/kg, respectively) followed by Jing Nian variety, also from China, Dok Kam and Niaow Deang varieties both from Thailand, respectively. Highest antioxidant activity was observed in Heimi followed by Jing Nian, Dok Kam and Niaow Deang varieties. The color of Heimi and Jing Nian is black, and that for Dok Kam and Niaow Deang is red, so TPC and TFC were correlated with the color of rice. However, no correlation was observed with the Nang Dum variety from Thailand even though it has a black color. Its TPC and TFC were found to be statistically the same as that of the white-colored Ji Nong Da, T-You 597 and Xiang Wan Nuo 1 Hao varieties from China. Antioxidant activities from each solvent system extraction (water, hot water and 70% ethanol) were also found to be directly correlated with the quantity of TPC and TFC. The TPC had positive correlations with DPPH scavenging (R2 = 0.9155, 0.9358 and 0.9625), reducing power (R2 = 0.9799, 0.8521 and 0.9733) and inhibition of lipid peroxidation (R2 = 0.7621, 0.7429 and 0.9610). TFC also had positive correlations with DPPH scavenging (R2 = 0.9098, 0.9246 and 0.9477), reducing power (R2 = 0.9916, 0.9745 and 0.9844) and inhibition of lipid peroxidation (R2= 0.7548, 0.7178 and 0.8283), respectively. Key words: Rice grain, bioactive compounds, total phenolic, flavonoids, antioxidant component.

Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile

We studied the effect of both heat-drying and freeze-drying on the recovery of total phenolic compounds (TPCs) and antioxidant capacity from leaves of Peumus boldus Molina (Boldo), an endemic tree of Chile, using DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging), FRAP (ferric reducing antioxidant power) and ORAC (oxygen radical absorbance capacity) methods. The results indicated that infusions prepared using commercial boldo tea bags had similar or higher TPCs, DPPH, FRAP and ORAC values in comparison with those of the infusions prepared using heat- or freeze-dried leaves. The extraction experiments showed that hydro-alcoholic mixtures are the best solvents to extract antioxidants from boldo leaves, favoring the use of freeze-dried leaves. Considering the alkaloid profile of the extracts of freeze-dried leaves and herbal tea bags, the latter exhibited higher amounts of the alkaloids tested, including boldine, which is well correlated with the results obtained using the ORAC method. These results indicate a great potential to develop commercial boldo extracts and could encourage improved applications of this endemic Chilean plant.

Evaluation of Some Vegetal Colloids on the Quality Attributes of Beef Sausage

Colloids are of vital role for improving the quality of foods including that of psyllium, locust bean and pectin which is found in orange peel albedo. These colloids are also of value for clinical nutrition. The last opinion could be confirmed by the chemical analysis which revealed that locust bean seeds had higher total phenolic compounds (485.28 mg/100 g) while psyllium seeds (297.54 mg/100 g) and orange peel albedo (246.11 mg/100 g) showed nearly the same level. Major phenolic compound was pyrogallol for locust bean, being cholchecein for other two colloids sources. Total flavonoid compounds were higher for psyllium seeds (536.46 mg/100 g) and locust bean seed (275.76 mg/100 g), being less for orange peel albedo (113.65 mg/100 g); major flavonoid in all sources was the hesperidin. The best eating qualities recoded for psyllium sausage followed by locust bean sausage. Generally, all three colloids sources improved the eating quality of beef sausage. Plasticity confirmed the results of sensory evaluation where the best sample was that of psyllium sausage. Higher pH value after 6 months storage at-18oC was in line with the best Water Holding Capacity (WHC) and plasticity levels recorded for psyllium sausage. Color intensity and TBA value were best for locust been followed by psyllium treatments. The lowest color intensity was in line with the highest TBA value. The keeping quality was better when adding the tested colloids; TVN, TBA value, Total Bacterial Count (TBC), Yeast and Mold (Y and M) count was lowest for psyllium followed by locust bean treatment. Other colloids showed the same trend but at lower degree.

Phenolic compound contents and antioxidant activity in plants with nutritional and/or medicinal properties from the Peruvian Andean region

Total phenolic compounds (TPC) and antioxidant activities using different assays (DPPH, ABTS and ORAC) in fruits, grains, leaves, seeds, roots and tubers from 27 different Peruvian Andean plants used in folk medicine or/and as food by the native population were evaluated in order to use these as natural antioxidant compounds. Total flavanoids (TFA), total flavonoids (TFO) and total anthocyanins (TA) were also determined. In general, the samples with the highest TPC values had the highest antioxidant activities. Leaves (e.g., Alnus acuminate, Clinopodium bolivianum, Lepechinia meyenii (Walp) and Mutisia acuminate), fruits (e.g., Sambucus peruviana), tubers (e.g., Tropaeolum tuberosum) and seed (e.g., Lupinus mutabilis) sparked attention due to their high TPC and antioxidant activities. Results from this study highlight the biodiversity of the Andean Region of Peru where plants with high TPC and antioxidant properties grow. Thus, these plants can be considered as promising sources of antioxidant phytochemicals.