Natural Source Of Phenolic Compounds Research Articles

Evaluation of Portuguese and Spanish Quercus pyrenaica and Castanea sativa species used in cooperage as natural source of phenolic compounds

A study on the phenolic composition of Portuguese and Spanish Castanea sativa and Quercus pyrenaica woods used in cooperage has been carried out with the aim of looking for an extra value for the wood residues generated in cooperage industries. Results showed that both species are an important source of valuable phenolic compounds, although differences in the phenolic content were found. Chestnut samples showed the highest concentration of total phenolic compounds, being especially rich in vescalagin, gallic acid, vanillic aldehyde and syringaldehyde. The geographical origin was another parameter to take into account. Portuguese chestnut samples showed higher amounts of phenolic compounds than the Spanish samples, with vescalagin, gallic acid, vanillic acid and syringaldehyde being the most important features. As a consequence, the residues generated in the cooperage industry from chestnut and Q. pyrenaica heartwood seem to be an important source of valuable phenolic compounds, particularly those from Portuguese chestnuts.

HPLC–ESI–QTOF–MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive‐leaf Extracts

Olea europaea L. leaves may be considered a cheap, easily available natural source of phenolic compounds. In a previous study we evaluated the possibility of obtaining bioactive phenolic compounds from olive leaves by pressurised liquid extraction (PLE) for their use as natural anti-oxidants. The alimentary use of these kinds of extract makes comprehensive knowledge of their composition essential. To undertake a comprehensive characterisation of two olive-leaf extracts obtained by PLE using high-performance liquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS). Olive leaves were extracted by PLE using ethanol and water as extraction solvents at 150°C and 200°C respectively. Separation was carried out in a HPLC system equipped with a C₁₈-column working in a gradient elution programme coupled to ESI-QTOF-MS operating in negative ion mode. This analytical platform was able to detect 48 compounds and tentatively identify 31 different phenolic compounds in these extracts, including secoiridoids, simple phenols, flavonoids, cinnamic-acid derivatives and benzoic acids. Lucidumoside C was also identified for the first time in olive leaves. The coupling of HPLC-ESI-QTOF-MS led to the in-depth characterisation of the olive-leaf extracts on the basis of mass accuracy, true isotopic pattern and tandem mass spectrometry (MS/MS) spectra. We may conclude therefore that this analytical tool is very valuable in the study of phenolic compounds in plant matrices.

Anti-allergic activity of grapeseed extract (GSE) on RBL-2H3 mast cells

Grapeseed extract (GSE) is a rich source of natural phenolic compounds and possesses various pharmacological activities, including antioxidant, anticarcinogenic and anti-inflammatory properties. However, effects of GSE on immunoglobulin (Ig) E-mediated allergic responses still remain elusive. In the present study, the effects of GSE on activation and degranulation of RBL-2H3 mast cells were investigated. GSE pretreatments (20–100μg/ml) reduced IgE-antigen mediated release of β-hexosaminidase and histamine in RBL-2H3 cells. Additionally, GSE reversibly inhibited expression of FcεRI on RBL-2H3 cells. GSE treatments caused a significant elevation of intracellular cAMP levels, whereas the Ca2+ influx upon antigen stimulation was inhibited. Suppression on FcεRI expression together with decreased calcium uptake and increased cAMP level might be involved in attenuated degranulation of mast cells by GSE treatment. Our results suggest a possible pharmaceutical application of GSE in treating type I allergic diseases.

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Phenolic compounds in extra virgin olive oil (EVOO) have been associated with beneficial effects for health. Indeed, these compounds exert strong antiproliferative effects on many pathological processes, which has stimulated chemical characterization of the large quantities of wastes generated during olive oil production. In this investigation, the potential of byproducts generated during storage of EVOO as a natural source of antioxidant compounds has been evaluated using solid-liquid and liquid-liquid extraction processes followed by rapid resolution liquid chromatography (RRLC) coupled to electrospray time-of-flight and ion trap mass spectrometry (TOF/IT-MS). These wastes contain polyphenols belonging to different classes such as phenolic acids and alcohols, secoiridoids, lignans, and flavones. The relationship between phenolic and derived compounds has been tentatively established on the basis of proposed degradation pathways. Finally, qualitative and quantitative characterizations of solid and aqueous wastes suggest that these byproducts can be considered an important natural source of phenolic compounds, mainly hydroxytyrosol, tyrosol, decarboxymethyl oleuropein aglycone, and luteolin, which, after suitable purification, could be used as food antioxidants or as ingredients in nutraceutical products due to their interesting technological and pharmaceutical properties.

Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.)

In this work the infl uence of 50–80% (v/v) aqueous ethanol and the temperature of extraction (25–80°C) on the extractability of total phenolics, total fl avonoids and total proanthocyanidins from different fi g fruits was investigated. The best extraction conditions (80%, v/v aqueous ethanol, 80°C) obtained in the experiments with lyophilised Ficus carica L. cv. Saraguja were used while performing the extraction of phenolic compounds from other fi g varieties (Bružetka bijela, Crnica, Bjelica and Termenjaca). The antioxidant capacity was measured in all fi g fruits as well. It has been shown that the temperature of extraction and ethanol to water ratio have a statistically signifi cant infl uence on the extraction of phenolic compounds from fi g fruits variety Saraguja. The highest content of phenolic compounds was found in fi g variety Crnica while the lowest one in fi g variety Bjelica. According to the results obtained in this study, fi g fruits can be considered as a natural source of phenolic compounds with good antioxidant capacity. Original Paper Section: Food Chemistry

Grape Seed Extract for Control of Human Enteric Viruses

Grape seed extract (GSE) is reported to have many pharmacological benefits, including antioxidant, anti-inflammatory, anticarcinogenic, and antimicrobial properties. However, the effect of this inexpensive rich source of natural phenolic compounds on human enteric viruses has not been well documented. In the present study, the effect of commercial GSE, Gravinol-S, on the infectivity of human enteric virus surrogates (feline calicivirus, FCV-F9; murine norovirus, MNV-1; and bacteriophage MS2) and hepatitis A virus (HAV; strain HM175) was evaluated. GSE at concentrations of 0.5, 1, and 2 mg/ml was individually mixed with equal volumes of each virus at titers of ∼7 log(10) PFU/ml or ∼5 log(10) PFU/ml and incubated for 2 h at room temperature or 37°C. The infectivity of the recovered viruses after triplicate treatments was evaluated by standardized plaque assays. At high titers (∼7 log(10) PFU/ml), FCV-F9 was significantly reduced by 3.64, 4.10, and 4.61 log(10) PFU/ml; MNV-1 by 0.82, 1.35, and 1.73 log(10) PFU/ml; MS2 by 1.13, 1.43, and 1.60 log(10) PFU/ml; and HAV by 1.81, 2.66, and 3.20 log(10) PFU/ml after treatment at 37°C with 0.25, 0.50, and 1 mg/ml GSE, respectively (P < 0.05) in a dose-dependent manner. GSE treatment of low titers (∼5 log(10) PFU/ml) at 37°C also showed viral reductions. Room-temperature treatments with GSE caused significant reduction of the four viruses, with higher reduction for low-titer FCV-F9, MNV-1, and HAV compared to high titers. Our results indicate that GSE shows promise for application in the food industry as an inexpensive novel natural alternative to reduce viral contamination and enhance food safety.

Cashew Nut Shell Liquid: A Versatile Raw Material Utilized for Syntheses of Phosphorus Compounds

The present work shows the syntheses, characterizations, and investigations of the thermal-oxidative properties by thermogravimetry-derivative thermogravimetry (TG-DTG) and differential scanning calorimetry (DSC) of four phosphorus compounds derived from cashew nut shell liquid (CNSL), more specifically, unsaturated and saturated cardanol (3-n-pentadecylphenol). In recent years, the technical CNSL has been considered as one of the most promising natural source of phenolic compounds, which are used as antioxidants and raw materials for organic and inorganic syntheses. So, the thermal study of these compounds is an excellent indication of their antioxidant and flame retardant properties. The phosphorus compounds obtained show significant thermal stability resistance ((Ti (compound 1, main degradation step) = 202 °C, Ti (compound 2, main degradation step) = 152 °C, Ti (compound 3) = 231 °C, and Ti (compound 4) = 207 °C) when compared with other compound of the same class (Ti (commercial antioxidant) = 200 °C).

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4 °C) for 0, 3, 6, 13 and 20 days, and long-term frozen storage (6 months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60 mg/kg from 3 to 6 weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0–20 days and 6 months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20 days and long-term frozen storage (6 months). Radical scavenging capacity was significantly increased at 20 days in cooked samples and significantly reduced at 6 months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties.

Isolation and mapping of a C3′H gene (CYP98A49) from globe artichoke, and its expression upon UV-C stress

Globe artichoke represents a natural source of phenolic compounds with dicaffeoylquinic acids along with their biosynthetic precursor chlorogenic acid (5-caffeoylquinic acid) as the predominant molecules. We report the isolation and characterization of a full-length cDNA and promoter of a globe artichoke p-coumaroyl ester 3'-hydroxylase (CYP98A49), which is involved in both chlorogenic acid and lignin biosynthesis. Phylogenetic analyses demonstrated that this gene belongs to the CYP98 family. CYP98A49 was also heterologously expressed in yeast, in order to perform an enzymatic assay with p-coumaroylshikimate and p-coumaroylquinate as substrates. Real Time quantitative PCR analysis revealed that CYP98A49 expression is induced upon exposure to UV-C radiation. A single nucleotide polymorphism in the CYP98A49 gene sequence of two globe artichoke varieties used for genetic mapping allowed the localization of this gene to linkage group 10 within the previously developed maps.

Anti-neurodegenerative activity of photosensitizing dyes (3): The effect on a hereditary cerebellar ataxia

Chokeberries (Aronia melanocarpa (Michx.) Elliot have recently become one of the most popular and widely used berry fruits, and there are numerous studies dealing with the investigation of their chemical composition and biological activities. Unlike berries, chokeberry leaves were far less investigated. Therefore, the aim of this study was to conduct a bioactivity-based analysis of chokeberry leaves collected after berries were harvested. Chemical analysis of hydroethanolic chokeberry extract and its ethyl acetate, n-butanol, and water fractions was performed. Antioxidant, hypoglycemic, and antineurodegenerative activities of the obtained samples were assessed by in vitro tests. The highest total phenolics content was found in n-butanol fraction (221.5 mg gallic acid equivalents/g dw). Fourteen compounds (six phenolic acids and eight flavonoids) were identified in the samples. Caffeoylquinic acid derivatives and quercetin glycosides were dominant phenolic compounds. The highest content of phenolic acids, as well as flavonoids, was recorded in n-butanol fraction (80.75 mg/g dw and 47.79 mg/g dw, respectively). This fraction was the most active in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Also, the n-butanol fraction was the most effective inhibitor of acetylcholinesterase (AChE) and tyrosinase (TYR) enzymes. All samples showed a better inhibitory effect on α-glucosidase enzyme with inhibition concentrations IC50 = 4.21 - 9.22 μg/mL, than α-amylase enzymes (IC50 = 14.36 - 88.61 μg/mL). Pearson’s correlation between the content of individual phenolics and the results of biological tests was performed. Thus, hyperoside and isoquercitrin showed a significant correlation with DPPH and ABTS tests, caffeoylquinic acids with FRAP test, quercetin 3-O-vicianoside with β-carotene assay, hyperoside and isoquercitrin with α-amylase inhibition activity, and isorhamnetin 3-O-rutinoside with α-glucosidase inhibition assay. Considering the obtained results, chokeberry leaves represent a valuable natural source of phenolic compounds with promising potential for the development of new products with beneficial effects on human health.

Aqueous Solubility of Some Natural Phenolic Compounds

In this work, the aqueous solubilities of two hydroxybenzoic acids (gallic and salicylic acid) and three phenylpropenoic acids (trans-cinnamic, ferulic, and caffeic acids) are addressed. Measurements were performed, as a function of temperature, between 288.15 and 323.15 K, using the shake-flask method for generating the saturated aqueous solutions, followed by compositional analysis by spectrophotometric and gravimetric methods. The pH values of the saturated aqueous solutions were measured by potentiometry. Additional thermodynamic properties, which are fundamental for a better understanding of the solubilization process, as well as necessary for the modeling studies, such as melting temperatures and fusion enthalpies were determined by differential scanning calorimetry (DSC). Apparent acid dissociation constants (Ka) were obtained by potentiometry titration. The measured data were modeled with the cubic-plus-association (CPA) equation of state (EoS). This EoS is applied, for the first time, for multifunctional associating molecules, and the results indicate that it can adequately be used to represent the measured and other literature data with satisfactory accuracy. 1. Introduction Fruits, vegetables, spices, and aromatic herbs are a natural source of phenolic compounds. These can be raw materials for the synthesis of different molecules with industrial interest, such as some drugs, cosmetics, antioxidants, antiseptics, and flavors; they also can be used in the preparation of resins, plasticizers, dyes, inks, and pharmaceutical products. 1 Many of these phenolic compounds have potential chemical and biological properties, such as antioxidant, chelating, free-radical scavenging, anti-inflammatory, antialergic, antimicrobial, antiviral, anticarcinogenic, chemoprevention (interfering with a disease process), and ultraviolet (UV) filtering properties. Most of them are phytochemical (they are not required for the normal functioning of the body, but they do have a beneficial effect on health, or an active role in the treatment of a disease). Because of their hydrogen-bonding ability and aromaticity, phenolic compounds can frequently act as free-radical scavengers, forming aryloxyl radicals (ArO ·). The stabilization of these radicals by other functional groups enhances the antioxidant

Chemoprevention by white currant is mediated by the reduction of nuclear β-catenin and NF-κB levels in Min mice adenomas

Berries are a good natural source of phenolic compounds and many berries or their compounds have been shown to be chemopreventive. White currant is an interesting berry, as it contains low levels of dominant berry phenolics such as ellagic acid, anthocyanins and other flavonoids. To study if white currant is chemopreventive in an experimental model for intestinal tumorigenesis and further study the effects on beta-catenin and NF-kappaB signaling pathways. Multiple intestinal neoplasia (Min) mice were fed an AIN-93G based control diet or a diet containing 10% freeze dried white currant (Ribes x pallidum) for 10 weeks. Cell signaling parameters were analysed from intestinal adenomas and surrounding mucosa by Western blotting and immunohistochemistry. The white currant diet reduced the number of adenomas from 81 (min-max 47-114) to 51 (36-84) in the total small intestine of Min mice (P<0.02). Most of the adenomas develop in the distal part of the small intestine, and in this area white currant reduced the number from 49 to 29.5 (P<0.01) and also the size of the adenomas from 0.88 mm to 0.70 mm (P<0.02). In the colon white currant increased the number of adenomas (0.3+/-0.6 vs. 0.8+/-0.6, mean +/- SD, P<0.05), but did not affect the size. White currant reduced nuclear beta-catenin and NF-kappaB protein levels in the adenomas (P<0.05 and P<0.02, respectively). They were correlated with the size of adenomas (P<0.01). This study shows that white currant is effective in preventing cancer initiation and progression in the Min mouse. Whether the positive effects are due to its special phenolic composition needs to be studied in more detail.