Profile Of Phenolic Compounds Research Articles

Extracts of Fruits and Plants Cultivated In Vitro of Aristotelia chilensis (Mol.) Stuntz Show Inhibitory Activity of Aldose Reductase and Pancreatic Alpha-Amylase Enzymes.

Aristotelia chilensis is a plant whose fruit is considered a powerful natural antioxidant. During the last years, some investigations of the fruit have been carried out, finding antioxidant properties in the juice or the phenolic fraction. The antioxidant properties of the plant are useful in the inhibition of enzymes related to diabetes such as pancreatic aldose reductase and alpha-amylase. Because many synthetic drugs used today have limitations and potentially harmful side effects, the use of naturally occurring compounds, such as flavonoids, is clinically attractive. In this study, the characterization of aqueous extracts of fruits and in vitro plants of A. chilensis was carried out based on their content of anthocyanins and total phenols, the antioxidant capacity by the antiradical activity 2,2-diphenyl-1-picrilhydrazil (DPPH), and the profile of anthocyanins and other phenolic compounds by liquid chromatography coupled to mass spectrometry (LC-MS/MS). Subsequently, the effect of these extracts on the inhibition of bovine aldose reductase and pancreatic alpha-amylase enzymes was determined. According to our results, extracts of fruits and in vitro plants of A. chilensis achieved inhibition of the bovine aldose reductase enzyme of 85.54 ± 1.86% and 75.67 ± 1.21%, respectively. Likewise, the percentage of inhibition of the pancreatic alpha-amylase enzyme for fruit extracts was 29.64 ± 0.63%, while for in vitro plant extracts it was 47.66 ± 0.66%. The antioxidant and enzymatic inhibition activity of the extracts were related to the content of anthocyanins, such as delphinidin and cyanidin glycosides as well as the phenols derived from quercetin, myricetin, and kaempferol. The results obtained allow us to suggest that the in vitro culture of plants of A. chilensis represents a viable biotechnological alternative to obtain phenolic compounds for the inhibition of aldose reductase and pancreatic alpha-amylase enzymes.

Phenolic compounds profile and main nutrients parameters of two underestimated non-conventional edible plants: Pereskia aculeata Mill. (ora-pro-nóbis) and Vitex megapotamica (Spreng.) Moldenke (tarumã) fruits

Non-conventional edible plants are widely present in Brazil. Several fruits of spontaneous occurrence are underestimated and scarcely used by the population. The increase in the knowledge about these plants, especially regarding the bioactive compounds present in this species, is important to increase its use, cultivation, and propagation. Ora-pro-nóbis (Pereskia aculeata) and tarumã (Vitex megapotamica) fruits are two examples. In the present report, the phenolic compounds profile was determined, using liquid chromatography coupled to tandem mass spectrometry (UHPLC-ESI-MS/MS). Other assays were also performed such as protein content, fat, humidity, and calcium. The results show that tarumã fruits are rich in several phenolic compounds, especially p-coumaric acid (9.3–61.8 mg g−1), isoquercitrin (14.6–55.5 mg g−1), naringenin (7.5–30.1 mg g−1), and caffeic acid (12.7–18.3 mg g−1). Ora-pro-nóbis fruits have showed high contents of caffeic acid (4.9 mg kg−1), rutin (3.9 mg kg−1), and hesperidin (1.7 mg kg−1), and their seeds, specifically, have showed relevant content for galangin (1.1 mg kg−1) and ferulic acid (0.3 mg kg−1).

Metabolomic analysis and ecofriendly enrichment of sunflower meal extract.

The presence of phenolic compounds in sunflower is well reported in the literature; however, knowledge is scarce when it comes to the composition of other secondary metabolites in this species and their by-products. This work evaluated, for the first time, the phytochemical composition of sunflower meal produced in Brazil. A combination of mixture design and central composite rotatable design 23 models was then applied to maximize the recovery of bioactive compounds using ecologically friendly solvents and concentrating by applying activated carbon, a sustainable adsorbent. The product of this extraction-concentration was also evaluated by an untargeted metabolomic approach using ultra-performance liquid chromatography coupled to mass spectrometry. A diverse and abundant profile of phenolic compounds was obtained from Brazilian sunflower meal: in total, 51 natural products were tentatively identified, 35 of which for the first time in sunflower. The sorption capacity of the activated charcoal, in the optimized process conditions, was effective in the separation and concentration of minority secondary metabolites. The ecofriendly extract proved to be enriched in plumberoside, p-coumaric acid, and alkaloids. Investigation of the phytochemical profile of sunflower meal produced in Brazil pointed to several secondary metabolites reported for the first time in sunflower samples, including phenolic compounds, alkaloids, and terpenes. The use of activated charcoal in an alkaline medium as an adsorbent for the concentration of these phytochemicals, from an aqueous extract, generated a potentially cost-effective, ecofriendly extract, enriched in minor metabolites, indicating a possible innovative way to selectively obtain these compounds from sunflower meal. © 2022 Society of Chemical Industry.

HPLC-DAD profile of phenolic compounds and In vitro antioxidant activity of Ficus carica L. fruits from two Algerian varieties

Ficus carica L., commonly known as the fig tree, is a plant belonging to the Moraceae family whose fruits are traditionally used for edible and therapeutic purposes. The study aimed to investigate the lyophilized aqueous extracts of two native Algerian fig varieties, azendjar (Az) and taamriouth (Ta), as a potential source of antioxidant compounds for possible use as ingredients in pharmaceuticals or nutraceuticals. The HPLC-DAD analysis revealed the presence of two phenolic acids (3,4-dihydroxybenzoic acid and vanillic acid) and two flavonoids (rutin and quercetin) at levels 3.67, 4.80, 84.16, and 6.87 µg/g respectively for Az variety extract, and 6.90, traces, 7.46 and 3.37 µg/g respectively for Ta variety extract. Total phenolic content was determined using the Folin-Ciocalteu method at levels 951.06 ± 61.08 and 730.88 ± 45.25 GAE mg/100 g of the dry extract. In contrast, the total flavonoid content was determined using Christ-Müller's method at levels 428.34 ± 15.42 and 307.63 ± 7.94 QE mg/100 g of dry extract in the Az and Ta varieties, respectively. The total polyphenolic content of the extract may be responsible for its antioxidant action. The gathered results indicate that the extracts from the dark peel fig variety – azendjar, are characterized by a higher content of phenolic and flavonoid compounds and antioxidant activity than the extract from the light peel variety – taamriouth. In conclusion, the conducted studies and in vitro assays indicate that the studied extracts are a source of natural antioxidants and can be considered functional raw materials for producing food supplements and pharmaceuticals.

Phenolic compound profile, and evaluation of biological properties of Bassia muricata (L.) Asch. aerial part

Current study verifies the biological efficiency of Bassia muricata (Chenopodiaceae vent), a wild plant in the Algerian desert. MeOH extract (70%) of the aerial parts of B. muricata was tested for antibacterial, anti-inflammatory and antioxidant activities. In addition to determining the value of the SPF and its effectiveness as hypoglycemia through a glucose uptake assay by yeast cells. Its phenolic content was also verified by quantitative estimations and RP-HPLC-UV analysis. MeOH extract of B. muricata exhibited antioxidant effects, where it showed good to moderate free radical inhibition activity towards both DPPH• and OH•, and this corresponded with excellent anti-hemolytic activity. As well as being a Fe2+ and molybdate reducing agent, the extract showed moderate photoprotective activity with SPFSpectrophootometric=18.89±0.005. It also has anti-inflammatory properties and enhances glucose uptake. MeOH extract of B. muricata showed remarkable antibacterial activity against B. subtilis, L. innocua, S. aureus, E. coli and P. aeruginosa. It did not give efficacy against S. typhimurium. Its phenolic content on the other hand was verified by quantitative estimations and RP-HPLC-UV analysis, which revealed the presence of chlorogenic acid, p-coumarin acid, gallic acid as a major phenolic compounds. These results showed that B. muricata could be useful as source of bioactive compounds for food, the pharmaceutical industry and the manufacture of cosmetics.

Facial Biocosmetics Based on Natural Dyes from Amazon Wood Residues

ABSTRACT The occurrence of several flavonoids with antioxidant and anti-inflammatory potential properties in wood may have a viable application in the biocosmetic industry. This paper studies the technical viability of redirecting wood residues of the main commercialized Amazonian species, Dipteryx odorata (cumaru), Manilkara huberi (ironwood), Hymenaea courbaril (Brazilian cherry) and Handroanthus serratifolius (yellow ipe), to obtain natural dyes for facial biocosmetics development. For each dye sample, phytochemical profile of phenolic compounds and the total flavonoids content expressed in rutin and quercetin (ug mL–1) was determined. Wood residues extract yield was 6.5% for cumaru, 8.1% for ironwood, 16.3% for Brazilian cherry and 8.8% for yellow ipe. The physical-chemical properties were compliant with the official compendia. TLC-analysis revealed the presence of flavonoids (quercetin) and hydrolyzable tannins (gallic acid). Concentration of total flavonoids content expressed in rutin and quercetin varied between 0.106 to 7.5 and 0.1 to 3.12ug.mL–1, respectively, for all species. Facial biocosmetic formulations with organoleptic properties (appearance, color and odor) suitable for facial use could be obtained from ironwood, Brazilian cherry and yellow ipe dyes. Therefore, Amazon species wood residues reuse is an innovative and sustainable technological strategy to add value to bioproducts of Amazon biodiversity, contributing to the region’s socio-economic development.

Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough

Bread is one of the most consumed major leavened foods all around the world. Yeasts are responsible for leavening the bread dough. However, bread dough contains high amounts of yeast biomass that have the potential to contribute to the bioavailability of the bread. This study aims to find out the potential effects of yeast biomass on bread bioavailability. For this purpose, yeast extracts were produced from three Saccharomyces cerevisiae, two Kazachstania humilis and one Torulaspora delbrueckii strains by autolysis and subsequently the nutritional compositions, phenolic compound profiles, antioxidant activities and immune modulation properties of the yeast extracts were determined. Among yeast samples, S. cerevisiae PFC401 showed high protein, essential amino acids, vitamin B7, total phenolic content and immune modulation property. However, K. humilis PFC393 stood out in terms of DPPH radical scavenging activity, and T. delbrueckii PFC394 in terms of major and minor minerals. These results indicated that the bioactive properties of yeast extracts vary depending on the yeast strain. In conclusion, results showed that yeasts not only leaven the bread dough but also contribute to the bioavailability of bread due to their rich nutritional compositions and bioactive properties.

Influence of Simulated In Vitro Gastrointestinal Digestion on the Phenolic Profile, Antioxidant, and Biological Activity of Thymbra spicata L. Extracts

Plants or plant extracts are widely investigated for preventing/counteracting several chronic disorders. The oral route is the most common route for nutraceutical and drug administration. Currently, it is still unclear as to whether and how the pattern of phenolic compounds (PCs) found in the plants as well as their bioactivity could be modified during the gastrointestinal transit. Recent studies have revealed antioxidant and anti-steatotic properties of Thymbra spicata. Here, we investigated the possible loss of phytochemicals that occurs throughout the sequential steps of a simulated in vitro gastrointestinal (GI) digestion of aqueous and ethanolic extracts of aerial parts of T. spicata. Crude, digested, and dialyzed extracts were characterized in terms of their phenolic profile and biological activities. Total contents of carbohydrates, proteins, PCs, flavonoids, and hydroxycinnamic acids were quantified. The changes in the PC profile and in bioactive compounds upon the simulated GI digestion were monitored by HPLC–MS/MS analysis. The antioxidant activity was measured by different spectrophotometric assays, and the antiproliferative potential was assessed by using three representative human cancer cell lines. We observed that the simulated GI digestion reduced the phytochemical contents in both aqueous and ethanolic T. spicata extracts and modified the PC profile. However, T. spicata extracts improved their antioxidant potential after digestion, while a partial reduction in the antiproliferative activity was observed for the ethanolic extract. Therefore, our results could provide a scientific basis for the employment of T. spicata extract as valuable nutraceutical.

Profiling and spatial distribution of phenolic compounds in rapeseed by two-step extraction strategy and targeted metabolomics combined with chemometrics

In this study, a two-step extraction strategy (TSES) and targeted metabolomics combined with chemometrics was successfully applied for profiling of phenolic compounds in different colored rapeseeds. To this end, organic solvent extraction followed by deep eutectic solvent extraction made up the TSES with improved extraction coverage of free phenolics and enhanced extraction yield of conjugated phenolics, which combined with liquid chromatography tandem mass spectrometry (LC-MS/MS) for further profiling of phenolics. TSES-LC-MS/MS method was established with determination coefficients for phenolic compounds greater than 0.9989. Finally, the relationship between color differences and phenolic compounds in rapeseeds was investigated upon TSES-LC-MS/MS method combined with chemometrics. Syringin, kaempferol, isorhamnetin, and sinapic acid were found to be the differential phenolics for the six different colored rapeseeds and their spatial distribution in rapeseeds were presented. Consequently, our method showed great potential for future studies based on comprehensive extraction and profiling of phenolics from complex matrices.

Improvement of Antioxidant Activity and Sensory Quality of Pagilaran’s Tea Clones Treated by Tannase

PT. Pagilaran developed five new clones named PGL 9, PGL 10, PGL 11, PGL 12, and PGL 15 for black tea. These clones can be potentially made into ready-to-drink (RTD) instant tea beverages with low antioxidant activity. Tannase is an industrial enzyme with great potential for application in the food industry used to hydrolyze gallated ester catechin in green tea. There were no findings on the effects of this enzyme treatment on the chemical composition of PT Pagilaran’s tea clones. Therefore, this study is aimed to observe the effects of tannase treatment on five clones of black tea extracts to the antioxidant activity, profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. The leaves of the plucking medium were traditionally processed into black tea. Furthermore, the tea brew was added at a 100 mg/100 mL concentration and then incubated for 1 hour at 37 °C. Additional tannase increased their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of the tea brew was brighter and yellower than the untreated, but the level of consumer acceptance was still good. The profile aroma and volatile compounds showed no significant changes after enzymatic treatment.

Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basically three types of balsamic vinegar: common balsamic vinegar, Balsamic vinegar of Modena, and Traditional balsamic vinegar of Modena. The chemical analysis of these vinegars is mainly carried out by using gas or liquid chromatography, often coupled to mass spectrometric detection. Although gas chromatography is generally used for the determination of the overall profile of volatile organic compounds, furfurals, phenolic compounds, and organic acids, high-performance liquid chromatography is typically applied for the determination of amino acids, sugars, and polyphenols. The two complementary techniques, the combination of which is useful for the detailed characterization of balsamic vinegars, are reviewed and discussed in this article.

Antioxidant activity and cytotoxicity of Vacciniun corymbosum L. cultivated in Tucumán, Argentina

Among berries, blueberries (Vaccinium corymbosum L.) are considered one of the main sources of phenolic compounds and are appreciated for their high antioxidant activity. Due to the apparent relationship between phytochemicals in plants to the prevention of chronic diseases, the study of the content and physiological activity of phenolic compounds and other bioactive metabolites present in blueberries is interesting. In this work, Tucuman blueberries of the O'Neal variety were used, out of which four different extracts were obtained. One of them was obtained by sequential leaching with hydroalcoholic mixtures from frozen fresh fruits (E1), a second extract from aqueous leaching (E2), and acetone as solvent (E3). Spectrophotometric techniques were performed to quantify Total Phenols, Total Flavonoids and Anthocyanins. The extracts presented a similar quantitative profile of phenolic compounds. The antioxidant activity of the extracts obtained was evaluated using two different techniques (ABTS•+ and DPPH•). The extracts showed a free radical inhibitory activity and a similar reducing power. Through the acute toxicity test (24h) of the organic and aqueous extracts from the blueberry on C. elegans, .it was possible to determine that the extracts under study do not show toxicity for further study.

Bioaccessibility of phenolic compounds in Psidium guajava L. varieties and P. friedrichsthalianum Nied. after gastrointestinal digestion

Psidium guajava L. and Psidium friedrichsthalianum Nied are part of the Psidium species native to America. Nowadays, it is essential to study the phenolic compound (PC) profile and their changes during digestion and the fractions available for absorption. This study aimed to characterize the PC profile in some Psidium species and their bioaccessibility (BA). Fifty-seven compounds were identified, and forty-six belonged to ten different phenolic classes. PC profiles showed significant differences between the species and the intestinal fraction P. friedrichsthalianum Nied. showed the highest PC content, although it mostly belonged to non-extractable polyphenols. This leads to the lowest BA (37%); P. guajava L. ‘Morada’ showed the highest (47%). Hydroxycinnamic acids were the most stable PC after gastrointestinal digestion. This study showed relevant differences in the PC content and profile of different Psidium species and changes between the PC in the original matrix and those released in the different stages of gastrointestinal digestion.

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics

Optimization of Extraction and HPLC-MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents.

Winemaking generates large quantities of grape waste consisting of seeds, skin and stalks. Given that grape seeds are a rich source of different bioactive compounds, the main goal of this research was to optimize grape seed phenol extraction using a Box–Behnken design. The following conditions were derived from the optimization process: sample:solvent ratio of 1:10 w/v, extraction time of 30 min and extraction temperature of 50 °C. In addition, a sustainable (green) approach for obtaining extracts was developed by comparing choline chloride:citric acid-ChCit (natural deep eutectic solvent (NADES)) and ethanol extraction methods with respect to phenol profiles and antioxidant activity. This study was conducted on seeds from eight different red grape varieties. Phenolic acids, flavan-3-ols and procyanidins were characterized using HPLC–MS/MS, and the concentration of procyanidin B1 was above 1 mg/g of dry weight in all analyzed samples. The contents of all phenol classes and antioxidant activities were found to not differ significantly between the solvents, but NADES was found to offer valuable advantages. Importantly, ChCit showed a strong affinity toward procyanidins and a strong correlation between antioxidant activity and quantified phenolic compounds.

Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions.

Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their health-promoting effects. However, these compounds have been poorly investigated in the different parts of the camu-camu fruit (pulp, peel, and seeds). This study aimed to optimize the solvent composition for extraction of phenolic compounds from pulp, peels, and seeds of camu-camu through a simplex-centroid mixture design. Then, the profile of phenolic compounds in samples of camu-camu pulp, peels, and seeds from different regions in Brazil and South America was determined by UPLC-ESI-MS/MS. Aqueous ethanol (80%, v/v) yielded the highest extraction for the pulp and peel, while aqueous methanol (50%, v/v) was selected for the seed. Camu-camu parts had p-coumaric acid, catechin, epicatechin, luteolin, rutin, and quercetin, with catechin as the major compound in the pulp, peels, and seeds of all the evaluated samples. The peel showed lower concentrations of these compounds compared with the pulp and the seed; the content of phenolic compounds also differed according to the geographic region. These results broaden the knowledge on phytochemical extraction and composition of camu-camu pulp, peel, and seed and may guide future applications of their extracts in the food industry.

Phenolic Compounds Profile from Algerian Pomegranate Fruit Extract (Punica Granatum L.) by UPLC-DAD-ESI-MS

Phenolic Compounds Profile from Algerian Pomegranate Fruit Extract (Punica Granatum L.) by UPLC-DAD-ESI-MS

Investigation of the presence of bioactive, phenolic and mineral compounds in foods analogous to the cheese based on baru almonds for the public vegan

In order to broaden the knowledge about the functional potential of baru almond in new vegan products, the present study sought to perform a chromatographic and spectrophotometric characterization of the presence of bioactive compounds, profile of phenolic compounds, physicochemical composition and minerals composition, of the sensorial profile and microbiological characteristics of foods analogous to the cheese based on baru almonds with different types of food condiments. Two formulations of vegetable food analogous to the baru almond based cheese were developed, differing only by the raw materials used for seasoning (AV1 - with pepperoni and oregano, and AV2 - with onion and garlic). Among the main results, Ten types of phenolic compounds were found, among them the presence of gallic acid, and the rutin, in addition, they showed high index of dietary fibers, lipids, calcium, iron, zinc and suitable characteristics microbiological and sensory in AV1 and AV2. Thus, it is understood that it is possible to develop cheese-type products using only vegetable ingredients, with base ingredients such as baru almonds.

Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried with Microwaves and Freeze Driers: A Comparative Study

In the present study, we investigated and compared the effect of microwaves and freeze-drying methods on the dehydration and rehydration kinetics in the phenolic, anthocyanin, aroma profiles, and antioxidant properties of tree tomato fruit (Solanum betaceum). The tree tomatoes were dried using microwaves at 350 W, 500 W, and 650 W, and then freeze-dried. The obtained drying curves were processed to find the most suitable mathematical modeling among the different moisture ratio expressions. Total phenolics, total anthocyanins, total flavonoids total carotenoids, vitamin C, Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were tested. Using High performance Liquid Chromatography (HPLC), phenolic and anthocyanin compound profiles were identified. The aroma profile was analyzed using gas chromatography-MS. The Midilli model, among others, precisely describes the dehydration methodology of all used drying methods with the coefficient of determination R2 = 0.99. On the other hand, the Weibull model precisely describes the rehydration process of the used drying methods (R2 = 0.99). Physical changes (color, shrinkage) were also studied. The freeze-dried tree tomatoes had a high number of phenolic compounds with 3.94 ± 0.26 mg GAE/g and total carotenoid compounds with 0.48 ± 0.04 µg/g. Epicathechin was the most abundant compound among the tested phenolics, followed by Cathechin. The Pelargonidin-3-glucoside was the most abundant anthocyanin whereas in freeze-dried tree tomatoes, 1.22 ± 0.01 mg/g. Fifty-four aroma compounds were detected and quantified. Among others, Eucalyptol was one of the most abundant aroma compounds analyzed in dried tree tomato fruit. Freeze-dried tree tomatoes retained most of the antioxidant and flavor compounds analyzed.

Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model

The way of cooking vegetables could differently affect the phenolic profiles of foods and their impact on human colon microbiota. In this work, we investigated the stability and bioaccessibility as well as the impact and fate of dark purple eggplant (DPE) phenolic compounds in the gut microbiota after grilling or frying in comparison to the raw one. After cooking, DPE underwent a gastro-intestinal digestion along with a proximal colon fermentation using the short-term batch model MICODE (multi-unit in vitro colon gut model). During the process, the phenolic compounds profiles (through high-resolution mass spectrometry) and microbiomics (qPCR of 14 core taxa) analyses were performed. Results showed that thermal treatments increased the amount of extractable phenolic compounds as well as their bioaccessibility. The highest gastro-intestinal release was observed in fried DPE (2468.46 ± 13.64 μmol/100 g), followed by grilled DPE (1007. 96 ± 12.84 μmol/100 g) and raw DPE (900.93 ± 10.56 μmol/100 g). Mass spectrometry analysis confirmed that colonic bacteria were able to metabolize DPE phenolic compounds mainly to 3-(3′-hydroxyphenyl)propanoic acid. Furthermore, results indicated that frying was better than grilling in terms of fostering more the growth of beneficial bacterial taxa and limiting that of opportunistic taxa. For example, fried DPE determined an increase in abundance of Bifidobacteriaceae Lactobacillales of 2.66 and 3.80 times. This work is one of the first exploring how cooking methods can affect the phenolic composition of DPE and differently impact on the colon microbiota tuning and modifying the food functionalities.