Contents Of Individual Polyphenols Research Articles

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt.

The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants-Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on-yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC-DAD-ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30-0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt.

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.

The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.

Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)

The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which produces quality wines of characteristic and unique tastes. In the agroecological conditions of the Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine produced from the variety Prokupac was examined. Four experimental treatments with different timings of manual defoliation were applied: early defoliation—treatment I, early defoliation—treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine was determined for the three treatments of defoliation and the control treatment. Additionally, a multivariate analysis was applied on the obtained results, together with already published data (grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained, while the treatments with early defoliation did not differ in relation to the control sample. Early defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins (TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.

A combined analytical-chemometric approach for the in vitro determination of polyphenol bioaccessibility by simulated gastrointestinal digestion

In this study, an integrated characterisation through polyphenol and caffeine content and antioxidant activity was combined with chemometric analysis to assess the effects of simulated in vitro gastrointestinal digestion on the bioaccessibility of these bioactive compounds from nine different tea infusions. Tea infusions were characterised based on total flavonoids, total polyphenols and antioxidant activity, together with the determination of individual polyphenol content. Fourteen phenolic compounds, including phenolic acids, stilbenes and flavonoids, were selected based on their reported bioactivity and high accessibility, attributed to their low molecular weight. Both polyphenols and caffeine were initially monitored in raw tea infusions and through the different digestion stages (salivary, gastric and duodenal) by capillary high performance liquid chromatography coupled to diode array detection (cHPLC-DAD) and/or HPLC coupled to a triple quadrupole mass analyser (HPLC–MS/MS). Multivariate analysis of the studied bioactives, using principal component analysis and cluster analysis, revealed that the decaffeination process seems to increase the stability and concentration of the compounds evaluated during digestion. The greatest transformations occurred mainly in the gastric and duodenal stages, where low bioactivity indices (IVBA) were shown for resveratrol and caffeic acid (IVBA = 0%). In contrast, the polyphenols gallic acid, chlorogenic acid and quercetin gave rise to their availability in white, green and oolong infusion teas (IVBA > 90%). Furthermore, highly fermented black and pu-erh varieties could be designated as less bioaccessible environments in the duodenum with respect to the tested compounds.

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads.

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics.

The present study analyzes the complex of bioactive compounds from rose hips pulp powder (RHP) obtained after separating the seeds from Rosa canina L. in order to obtain the oil. The extract prepared from RHP was characterized in terms of the total content of polyphenols, flavonoids, cinnamic acids, flavonols, carotenoids, but also the content of individual polyphenols and carotenoids, antioxidant activity, and CIELab color parameters. The effects of some salts, potentially present in foods, and pH variations were examined to predict possible interactions that could occur when adding rosehip pulp as a food component. The results turned out to be a high content of polyphenols, carotenoids and antioxidant activity. The main phenolic components are procyanidin B1, chlorogenic acid, epicatechin, procyanidin B2, gallic acid, salicylic acid, and catechin. The carotenoid complex includes all-trans-β-carotene, all-trans-lycopene, zeaxanthin, α-cryptoxanthin, β-cryptoxanthin, rubixanthin, cis-β-carotene, cis-γ-carotene and cis-lycopene. The addition of CaCl2 and NaCl to the RHP extract reduced the antioxidant activity and the strong acidic environment (pH to 2.5) decreased the antioxidant activity by 29%. The addition of rose hip powder to gingerbread has improved its general characteristics, and increased its antioxidant activity and microbiological stability, the effects of 4% RHP being the most important.

Polyphenols as Possible Agents for Pancreatic Diseases.

Pancreatic cancer (PC) is very aggressive and it is estimated that it kills nearly 50% of patients within the first six months. The lack of symptoms specific to this disease prevents early diagnosis and treatment. Today, gemcitabine alone or in combination with other cytostatic agents such as cisplatin (Cis), 5-fluorouracil (5-FU), irinotecan, capecitabine, or oxaliplatin (Oxa) is used in conventional therapy. Outgoing literature provides data on the use of polyphenols, biologically active compounds, in the treatment of pancreatic cancer and the prevention of acute pancreatitis. Therefore, the first part of this review gives a brief overview of the state of pancreatic disease as well as the procedures for its treatment. The second part provides a detailed overview of the research regarding the anticancer effects of both pure polyphenols and their plant extracts. The results regarding the antiproliferative, antimetastatic, as well as inhibitory effects of polyphenols against PC cell lines as well as the prevention of acute pancreatitis are presented in detail. Finally, particular emphasis is given to the polyphenolic profiles of apples, berries, cherries, sour cherries, and grapes, given the fact that these fruits are rich in polyphenols and anthocyanins. Polyphenolic profiles, the content of individual polyphenols, and their relationships are discussed. Based on this, significant data can be obtained regarding the amount of fruit that should be consumed daily to achieve a therapeutic effect.

Polyphenols from olive stones: extraction with a pilot scale pressurized water extractor, microencapsulation by spray-dryer and storage stability evaluation

This study aimed to obtain an extract rich in polyphenols from olive stones using a pilot scale pressurized water extractor, and microencapsulate this extract using a spray dryer. The optimization study focused on the evaluation of the stabilization of the polyphenols and antioxidant effects of the microcapsules obtained. The polyphenol extract of the olive stones obtained under optimum extraction conditions (50 °C, 50 bar, 90 min) was microencapsulated by using 1% chitosan solution as the microencapsulation agent. The total polyphenol contents (TPCs), total flavonoid contents (TFCs), individual polyphenol contents and antioxidant capacities (DPPH and FRAP) of the polyphenol extract and the microcapsules, which were obtained using 200 °C as the optimum air inlet temperature in the spray dryer, were determined. For the evaluation of stability, these microcapsules were stored at three different temperatures, namely − 20 °C, 4 °C and 25 °C, for 180 days. Changes in their TPCs, surface polyphenol contents (SPCs), microencapsulation efficiencies, TFCs and antioxidant capacities were determined every 30 days and their individual polyphenol contents were characterized at both the beginning and the end of the storage period. The encapsulation efficiency of the microcapsules obtained under optimum conditions was 76.89%. At the end of the storage period, the highest degradation of the related compounds was found at − 20 °C. Moreover, it was found that the polyphenols (24.17% for TPC, 53.73% for SPC, and 39.31% for TFC) and antioxidant capacities (15.63% for antiradical effect, and 20.39% for FRAP) of the microcapsules were best preserved in storage at 4 °C. It was thought that aforementioned condition was suitable for the storage of microcapsules which could be evaluated as a new natural food additive or pharmaceutical ingredient.

Bioactive compounds and antioxidant capacity of Lonicera caerulea berries: Comparison of seven cultivars over three harvesting years

This study aimed at characterization of bioactive compounds of haskap berries (Lonicera caerulea L.) cultivated in Switzerland and their antioxidant capacity. Seven cultivars i.e. ‘Berry Smart Blue’, ‘Indigo Gem’, ‘Indigo Treat’, ‘Morena’, ‘Tundra’, ‘Uspiech’ and ‘Viola’ were compared over three harvesting years. Cyanidin-3-glucoside was the main anthocyanin found in haskap berries and at the same time the predominant phenolic compound identified, its content varied between 12.5 and 87.5 mg/g of dry matter. ‘Morena’, ‘Indigo Treat’ and ‘Uspiech’ cultivars emerged as rich in total polyphenols, total anthocyanins and antioxidant capacity. The content of individual polyphenols was the highest in ‘Indigo Treat’ berries. Ascorbic acid content was in the range of 1.78–4.21 mg/g DM. It was the highest in ‘Indigo Gem’ and ‘Indigo Treat’ cultivars. Sugars were more concentrated in ‘Indigo Gem’, ‘Indigo Treat’ and ‘Viola’. The significant differences in bioactive content between different harvesting years evoked by different weather conditions were noted. ‘Indigo Treat’ cultivar deserves further attention as potentially well adapted for further cultivation in Switzerland and providing berries rich in bioactive compounds, which might be of interest to the consumers concerned about health promoting properties of their diet.

Comparison of different extraction solvents and sonication times for characterization of antioxidant activity and polyphenol composition in mulberry (Morus alba L.)

Various extraction solvents and sonication treatment times were compared to determine antioxidant activity and polyphenol composition in mulberry (Morus alba L.) fruits of the Gwasang No. 2 variety. Mulberry fruits were extracted with ethanol, methanol, acidic methanol (0.1% HCl), or acidic ethanol (0.1% HCl) with 0–60-min sonication to measure total phenolic content and antioxidant activity (DPPH radical scavenging activity). Moreover, a high-performance liquid chromatography method to analyze polyphenol compositions in mulberry extracts was developed and levels of common polyphenolic compounds in the different extracts were determined. The effects of different methanol ratios in acidic aqueous methanol (0–100%) on individual polyphenol contents in the extracts after 30 min of sonication were investigated. The total phenolic contents of the extracts using acidic methanol and sonicated for 60 min were significantly higher than phenolic contents upon extraction with other solvents and sonication times (p < 0.001). Interestingly, antioxidant activity of the extracts using acidic ethanol sonicated for 60 min was significantly higher than that of other extracts (p < 0.001). Cyanidin-3-glucoside and 3-rutinoside were the major polyphenol compounds in all mulberry extracts. Cyanidin-3-glucoside and 3-rutinoside concentrations were highest in the acidic methanol extract sonicated for 30 min (15,664 and 19,630 μg/g DW) (p < 0.001). The acidic methanol extract sonicated for 30 min contained significantly higher polyphenolic compound content than that of other extracts (p < 0.001). A decreased methanol ratio (0–80%) in acidic aqueous methanol resulted in chlorogenic acid overestimation in mulberry extracts. Thus, acidic 100% methanol with 30-min sonication is recommended for polyphenol analysis in mulberry.

Individual polyphenolic profiles and antioxidant activity in sorghum grains are influenced by very low and high solar UV radiation and genotype

Sorghum is becoming more widely recognised around the world as a valuable crop for its polyphenol antioxidant health-promoting properties and adaptation to harsh environments. The antioxidant capacity of diverse polyphenols in sorghum grain can vary with climatic conditions and genotype. To explore this further, the potential role of UV radiation on the profile and concentration of polyphenols was investigated in six diverse sorghum genotypes in a controlled environment facility using natural UV and visible radiation under either UV-transmitting or UV-blocking treatments. The polyphenol content and antioxidant activity were significantly reduced under the UV-blocking treatment, with contents of individual polyphenols differing among the genotypes. This information is valuable for sorghum breeders enabling them to select genotypes and UV growth conditions to produce sorghum grain with target levels of polyphenols and antioxidant capacity for human foods to meet the nutritional and health needs of different consumers.

Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools

A method combining aqueous extraction, reversed-phase high-performance capillary liquid chromatography with photodiode array detection (cLC-DAD) and chemometric tools, was developed to determine phenolic compounds in residual brewing yeast. The effect of temperature, nature of extraction solvent and method for separation of extract solution were studied to optimize the extraction conditions on the basis of total phenolic content (TPC), total flavonoids content (TFC) and antioxidant capacity. Polyphenols were determined by cLC-DAD. Flavonols as rutin and kaempferol, flavonoids as naringin, phenolic acids as gallic acid and antioxidants as trans-ferulic and p-coumaric acids were found and quantified in the brewing residue. Data were subjected to evaluation using multifactor ANOVA and principal component analysis (PCA), both showing that lyophilization pretreatment affects the content of individual polyphenols and that residual brewing yeast contains higher polyphenol amounts than the liquid beer waste. The obtained results suggest that residual brewing yeast could be a source of polyphenols.

Chemical, physical, and sensory properties of 1-MCP-treated Fuji apple (Malus domestica Borkh.) fruits after long-term cold storage

The effects of 1-methylcyclopropene (1-MCP) on physicochemical properties and sensory characteristics of Fuji apple fruits stored at 2 °C for 9 months in air were investigated. The soluble solid content, titratable acidity (TA), sugars, sorbitol, organic acids, and phenolic compounds were evaluated in this study. We also determined volatile profiles using headspace solid-phase microextraction and gas chromatography–mass spectrometry. Instrumental textural properties and descriptive sensory analysis were also conducted in this study. The correlation coefficients between physicochemical and sensory properties were investigated. In comparison with the untreated apples, those treated with 1-MCP exhibited higher acidity (i.e., higher TA and organic acids), antioxidant total polyphenol content, sum of individual polyphenol content, force linear distance, lower volatile content, b* (yellowness), and fructose and sucrose levels, after long-term cold storage. A significant difference was observed in sensory attributes such as red color of apple peel, textural properties (with peel and without peel), sweet taste, and sour taste between 1-MCP-treated and untreated apples. Sensory attributes related to textural properties (i.e., P_Hardness and Crunchiness) showed positive correlation with instrumental textural properties (force peak and force linear distance) (p < 0.05). A significant positive correlation was observed between red color of apple peels (sensory attribute) and a* (redness) (p < 0.05) and between sour taste and shikimic acid (p < 0.05).

Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment

Green honeybush (Cyclopia spp.), superior to the traditional “fermented” product in bioactive phenolic content, is not well accepted by consumers due to its predominant vegetal aroma. Steam treatment of fresh, shredded plant material (0, 30, 60, 90 and 120 s) and dried, shredded plant material (0, 1, 2, 3 and 4 min) of Cyclopia maculata was investigated to improve the aroma of the infusion, but without compromising green colour and phenolic content of the product. Steam treatment increased and decreased fruity and vegetal aroma attribute intensities, respectively. The dried plant material was less susceptible than the fresh plant material to the impact of steam. The fresh and dried plant material should be steam-treated for at least 60 s and 2 min, respectively. Steam treatment had little impact on leaf colour, although the total chlorophyll content was decreased. The individual polyphenol content of the plant material also remained largely unaffected, with reductions in the content of some compounds only when the fresh plant material was steam-treated for 30 s (mangiferin, isomangiferin, 3-β-d-glucopyranosyliriflophenone and hesperidin) and dried plant material steam-treated for 4 min (eriodictyol-O-glucopyranoside). Except for hesperidin, longer steam treatment of the fresh plant material did not affect its individual phenolic content.

Development, Optimization and Validation of an HPLC-PDA Method for Quantification of Taxifolin in the Bark Extract ofPinus pinaster

The aqueous extract of the bark of Pinus pinaster has a high concentration of polyphenols represented by a mixture of procyanidins, besides taxifolin, phenolic acids, cinnamic acids and their glycosides. Its quality control is specified in the United States Pharmacopeia, and the assay test is performed by determination of the total procyanidins content. However, determining the individual polyphenol content may represent an additional quality parameter for this extract. In this sense, the present study aimed to develop and optimize a method of high performance liquid chromatography with photodiode array detection (HPLC-PDA) for quantification of taxifolin in the bark extract of P. pinaster, using a 33 Box-Behnken factorial design. The proposed method was validated for specificity, linearity, limits of detection and quantification, precision, accuracy and robustness and it has shown that taxifolin may be used as a chemical marker for quality control of the bark extract of P. pinaster.

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

The effect of sonication time and kind of liquid medium on polyphenol retention and microstructure changes during predrying treatment of apple tissue was investigated. The apple cubes from ‘Idared’ cultivar were submerged in water or sucrose solution and sonicated indirectly in beakers placed in a water bath fitted with ultrasound transducers (25 kHz, 0.1 W/cm3) at 40 °C. The treatment was conducted with and without ultrasound applied for 45 and 90 min. The content of individual polyphenols was monitored by a reverse-phase high-performance liquid chromatography (RP-HPLC) method. The dominant phenolic compounds in apple were procyanidins, accounting for 56 % of total polyphenols. While a significant effect of sonication on mass transfer intensification was observed when the samples were dehydrated in sucrose solution, almost no negative effects of ultrasound application were perceived on polyphenols concentration, except for dimers of catechin. When using ultrasound in water solution, an increase in polyphenol compound losses was noted. Furthermore, the ultrasound energy caused an apple tissue structure modification which additionally affected polyphenol retention during predrying treatment.

Quantification of tannins and related polyphenols in commercial products of tormentil (Potentilla tormentilla).

Potentilla tormentilla has many biological and pharmacological properties and can be used as an ingredient of some herbal medicines or beverages. The aim of this study was to evaluate the content of individual polyphenols, especially condensed and hydrolysable tannins in commercially available tormentil rhizomes and tinctures using chromatographic methods. A quantitative analysis (HPLC-PDA) was preceded by qualitative studies (UPLC-qTOF-MS/MS) and the isolation (CC) of the major tannin compounds. The tested plant material is characterised by a high content of tannins and related polyphenols, i.e. in rhizomes even at the level above 20% and in tinctures above 2%. The main components of tormentil rhizomes are procyanidin B3 (mean ~ 3.6%), procyanidin C2 (mean ~ 2.8%), agrimoniin (mean ~ 2.5%), 3-O-galloylquinic acid (mean ~ 1.7%), catechin (mean ~ 1.6%), other flavan-3-ol oligomers (mean ~ 0.5-1.1) and laevigatins (mean ~ 0.2-0.6%). Free ellagic acid and glycosides of ellagic and methylellagic acids are secondary components. Underground parts of tormentil are a source of oligomeric proanthocyanidins and ellagitannins, but in smaller quantity of gallotannins. Monogalloylquinic acids are new identified compounds, which had not been described in Potentilla tormentilla before we started our research. In the analysed tormentil tinctures agrimoniin concentration is lower in relation to other tannins.

Liquid chromatographic determination of polyphenenols in czech beers during brewing proces

High performance liquid chromatographic (HPLC/UV) method was adapted for simultaneous determination of seven polyphenols, including derivatives of benzoic (gallic and vanillic acids) and cinnamic acids (p-coumaric, ferulic and sinapic acids), flavan-3-ols (catechin) and flavonols (rutin) in worts and beers at the various stages of the brewing process. Based on the semi-quantitative HPLC analysis, total polyphenols chromatographic index (TPCI) was in the ranges of5.18 - 19.4 mg/L and 7.37 - 20.7 mg/L for all worts and beers, respectively. The HPLC analyses showed that relatively high levels of (+)-catechin and gallic acid were in all the worts and the beers, while the values were much lower for ferulic acid, rutin, vanillic acid, sinapic acid and p-coumaric acid. Polyphenols with relatively high concentrations, that were detected in all tested worts and beers, were gallic acid (1.29 - 4.75 mg/L resp. 2.59 - 4.97 mg/L), (+)-catechin (1.66 - 7.95 mg/L resp. 4.70 - 10.0 mg/L) and ferulic acid (0.41 - 4.53 mg/L resp. 1.05 - 2.87 mg/L). On the other side, the sinapic acid(0.72 - 1.59 mg/L resp. 0.72 - 2.5 mg/L), rutin (1.17 - 2.03 mg/L resp. 1.16 - 2.85 mg/L), p-coumaric acid(ND - 4.73 mg/L resp. ND - 1.44 mg/L) and vanillic acid (ND - 1.52 mg/L resp. 0.75 - 1.81 mg/L) were detected in lowest concentrations. In both, worts and beers investigated in this study, the changes in the contents of individual polyphenols were not uniform. In the case of some polyphenols, a decrease in the content was observed after boiling the worts with hops or after the main fermentation until maturation and filtration, but with some polyphenols, the concentrations were constant until the end of the process or even increased.

Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.

In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total and individual polyphenol contents, and antioxidant activity of sweet potato leaves were investigated. An increase of 9.44% in total polyphenol content was observed after steaming, whereas decreases of 30.51, 25.70, and 15.73% were noted after boiling, microwaving, and frying, respectively. Decreases of 63.82 and 32.35% in antioxidant activity were observed after boiling and microwaving, respectively, whereas increases of 81.40, 30.09, and 85.82% in antioxidant activity were observed after steaming, baking, and frying, respectively. Eight phenolic compounds were identified in sweet potato leaves. The correlation analysis between content of individual phenolic compounds and antioxidant activity suggested that antioxidant activity could be mainly attributed to 4,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. It was suggested that steaming is a preferred method to maintain polyphenols and antioxidant activity of sweet potato leaves.

Hypotriglyceridemic effects of apple polyphenols extract via up-regulation of lipoprotein lipase in triton WR-1339-induced mice

To investigate the anti-hyperlipidemic effects of apple polyphenols extract (APE) in Triton WR-1339-induced endogenous hyperlipidemic model. Firstly, APE was isolated and purified from the pomace of Red Fuji Apple and contents of individual polyphenols in APE were determined using high-performance liquid chromatography-mass spectrometry (HPLC-MS). Secondly, forty male National Institude of Health (NIH) mice were randomly divided into 5 groups with 8 animals in each group. The Fenofibrate Capsules (FC) group and APE groups received oral administration of respective drugs for 7 consecutive days. All mice except those in the normal group were intravenously injected through tail vein with Triton WR-1339 on the 6th day. Serum and livers from all the mice were obtained 18 h after the injection. The changes in serum total cholesterol (TC), triglyceride (TG), lipoprotein lipase (LPL) and hepatic triglyceride lipase (HTGL) were measured by respective kits. Finally, expression of hepatic peroxisome proliferator-activated receptor alpha (PPARα) mRNA was measured by real-time reverse transcription-polymerase chain reaction (RT-PCR) method. RESULTS SERUM TC AND TG LEVELS SIGNIFICANTLY INCREASED IN TRITON WR-1339-INDUCED MODEL GROUP COMPARED WITH THE NORMAL GROUP (P<0.01). ORAL ADMINISTRATION OF APE [200 AND 400 MG/(KG DAY)] DOSE-DEPENDENTLY REDUCED THE SERUM LEVEL OF TG IN HYPERLIPIDEMIC MICE (P<0.01). SERUM LPL AND HTGL ACTIVITIES SIGNIFICANTLY DECREASED IN TRITON WR-1339-INDUCED MODEL GROUP COMPARED WITH THE NORMAL GROUP (P<0.05). ORAL ADMINISTRATION OF APE [200 AND 400 MG/(KG DAY)] DOSE-DEPENDENTLY ELEVATED THE SERUM ACTIVITY OF LPL IN HYPERLIPIDEMIC MICE (P<0.05 OR P<0.01). FURTHERMORE, COMPARED WITH THE NORMAL GROUP, HEPATIC MRNA LEVEL OF PPARα IN THE MODEL GROUP SIGNIFICANTLY DECREASED (P<0.01). ORAL ADMINISTRATION OF APE [200 AND 400 MG/(KG DAY)] DOSE-DEPENDENTLY ELEVATED THE EXPRESSION OF PPARα IN HYPERLIPIDEMIC MICE (P<0.05 OR P<0.01): APE could reduce TG level via up-regulation of LPL activity, which provides new evidence to elucidate the anti-hyperlipidemic effects of APE.