Phenolic Compounds Research Articles

Copper Sulfate Elicitation Effect on Biomass Production, Phenolic Compounds Accumulation, and Antioxidant Activity of Morus nigra L. Stem Node Culture

Phenolic compounds are strong antioxidant and antibacterial agents with great pharmacological, medicinal, nutritional, and industrial value. The potential of Morus nigra in stem node culture was investigated for the production of phenolic compounds and their elicitation with CuSO4. Individual phenolic compounds in the samples were identified and quantified by using HPLC-PDA and HPLC-MS methods, while the content of total phenolic compounds, the content of total flavonoids, and the antioxidant activity of methanolic extracts were evaluated spectrophotometrically. The highest fresh and dry weights were obtained in plantlets treated with 0.5 mM CuSO4 for 42 days. The highest total phenolic content, total flavonoid content, and antioxidant activity of the extracts were determined in stem node cultures treated with 3 mM CuSO4 for 42 days. Under the latter conditions, the predominant representatives of the caffeoylquinic acids, p-coumaric acid derivatives, kaempferol derivatives, and quercetin derivatives also achieved the highest content. The most abundant phenolic compound in all samples was the chlorogenic acid. The nodal culture of M. nigra elicited with CuSO4 could potentially be used for the industrial production of phenolic compounds, especially caffeoylquinic acids. Moreover, considering the biochemical response to CuSO4 treatment and the ability to tolerate and accumulate copper, the potential application of M. nigra in phytoremediation is also highlighted.

Distribution and risk assessment of phenols and polycyclic aromatic hydrocarbons in sediments from the continental shelf adjacent to Nile River estuaries, Egypt.

Distribution and risk assessment of phenols and polycyclic aromatic hydrocarbons in sediments from the continental shelf adjacent to Nile River estuaries, Egypt.

Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions.

In the present work, the content of volatile and phenolic compounds in sweet wines and mistelas made from sun-dried Pedro Ximénez grapes, with and without skins during alcoholic fermentation, has been studied during their storage under oxidative conditions. Three possible significant factors have been considered: oxidative storage time, type of elaboration, and presence or absence of grape skins during alcoholic fermentation. The presence or absence of skins during alcoholic fermentation showed a low influence on the content of low molecular weight phenolic compounds and furfurals during the oxidative storage in stainless steel tanks. Storage time together with type of elaboration turned out to be the most influential factors, with decreases in phenolic compounds due to possible oxidative phenomena and increases in furfurals. The evolution of phenolic compounds during oxidative aging showed to be dependent on type of elaboration, with significant decreases at the beginning of storage for mistelas. In the case of volatile compounds, a high number of them showed significant differences in relation to the type of elaboration. The presence or absence of grape skins was, mainly, significant for ethyl esters, acids and alcohols, with higher relative extent in the absence of grape skins. For these compounds, the type of elaboration-aging time interaction was also the most significant type, with significant decreases during the first 3 months of aging in mistelas. During the oxidative aging in stainless steel tanks, of sweet wines and mistelas elaborated with and without contact of grape skins during alcoholic fermentation, the main factor was oxidative aging time for phenolic and furanic compounds. Although, for volatile compounds, it was the type of elaboration, with mistelas showing a very different behavior to that of naturally sweet wines and natural sweet wines. © 2025 Society of Chemical Industry.

The Influence of Different Garlic Genotypes on Yogurt Production.

Genotypic differences influence many characteristics of garlic. These differences are particularly prominent in antioxidant, phenolic, and volatile compounds. Therefore, garlics obtained from four different regions of Turkey (Ankara, Mersin, Maraş, Taşköprü) were used in yogurt production. Gross composition, acidity, antioxidant capacity, phenolic compounds, water-holding capacity, volatile compound profile, microbiological, textural, and sensory properties of the samples were determined during 30-day storage period. The addition of garlic did not significantly change the composition, acidity, water-holding capacity, and textural properties of the samples. However, the count of lactic acid bacteria was lower in the samples with garlic compared to the control sample. In addition, depending on the garlic genotype, the addition of garlic increased the antioxidant and phenolic contents of yogurts at varying levels. Yogurt with Taşköprü garlic (sample coded D) showed the highest phenolic compound and antioxidant capacity. Similarly, sulfur compounds were detected in garlic-added yogurts at varying levels depending on the genotype. Among these compounds, diallyl disulfide was found to be at the highest level. All sulfur compounds were found at the highest levels in yogurt with Ankara and Taşköprü garlics. These yogurt samples (coded samples A and D), which were identified with high amounts of diallyl sulfide, diallyl disulfide, and diallyl trisulfide, received significantly lower taste scores from the panelists compared to the control sample due to their strong and pungent taste. This study revealed that garlic obtained from different genotypes had different effects on yogurt properties.

Yogurt with cornflower (Centaurea cyanus L.) petals as a source of antioxidant compounds and dietary fiber: Physicochemical and spectroscopic research during storage.

An extensive study was undertaken using the petals of cornflower (Centaurea cyanus [Cyani flos]) flowers in yogurt production as a source of dietary fiber and antioxidant compounds, and as a natural dye, taking into account a 21-d refrigerated storage period. An additional aim of the study was to use cornflower petals in natural form rather than an extract. Four forms of cornflower petals were tested: fresh, dried, frozen, and freeze-dried. In terms of physicochemical properties, including the amount of dietary fiber and bioactive compounds and antioxidant status, the freeze-dried form proved most beneficial. Two variants of yogurts were made, one without the addition of cornflower petals (control) and one with cornflower. The yogurts were stored for 21 d and analyzed every 7 d (at 0, 7, 14, and 21 d). In total, 4 forms of cornflower petals, 3 batches of bulk cow milk, and 288 yogurt samples were analyzed. Freeze-dried cornflower petals added to yogurt contributed to a significant increase in the content of total protein (by ∼4%), fiber (from 0.00 to 0.56 g/100 g), and selected bioactive compounds, including AA (by ∼2% in total), vitamin C (over 3-fold), and phenolic (by ∼16% in total) and mineral (on average by 8%) compounds, as well antioxidant activity. The presence of antioxidant compounds not only in the processed milk (sulfur AA, whey proteins [especially β-LA], vitamins A, E, and C, or β-carotene) but also in the petals (sulfur AA, vitamin C, and phenolic compounds) contributed to a significant increase in the antioxidant activity of fresh yogurt with cornflower (d 0 of storage; i.e., ferric reducing antioxidant power [FRAP] increased by 18%, 2,2-diphenyl-1-picrylhydrazyl by 50%, and 2,2'-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) [ABTS] by 60%), in comparison with the control yogurt. Significant changes in the content of selected bioactive compounds occurred during the 21-d storage, which affected the antioxidant activity (i.e., FRAP and ABTS increased by 20%). In addition, Fourier-transform infrared (FTIR) spectroscopy analyses of the yogurts showed mainly changes in the intensity of vibrations characteristic of this type of product, associated with polysaccharide structures, as well as vibrations associated with protein structures contained in dietary fiber. The regions with the most pronounced changes in the intensity of the bands were ∼3,300, 1,640, 1,550, and 1,240 cm-1, and there were noticeable changes at ∼1,030 cm-1. The maxima also correspond to the vibrations of C=O groups, amide bands, and the polysaccharide fraction, as well as stretching vibrations of the hydroxylic group. The analyses conducted using FTIR spectroscopy demonstrated that the product was highly stable during the refrigerated storage, as reflected in particular by the vibrations in the spectral region below 1,000 cm-3.

Analysis of aliphatic and phenolic compounds present in industrial black liquors using HPLC-DAD and IC-MS/MS methods.

Analysis of aliphatic and phenolic compounds present in industrial black liquors using HPLC-DAD and IC-MS/MS methods.

Antihyperglycemic activity and bioguided isolation of phenolic compounds with antioxidant and cytotoxic properties from Syzygium malaccense leaves.

Antihyperglycemic activity and bioguided isolation of phenolic compounds with antioxidant and cytotoxic properties from Syzygium malaccense leaves.

Uncovering phenolic profiles of different forms in safflower seeds and their antioxidant capacity, and biological activity.

In this study, free, soluble bound (glycosylated, esterified), and insoluble-bound phenolic compounds from safflower seeds were identified and quantified by UPLC-MS/MS. The four phenolic fractions were assessed for their antioxidant capacity and inhibition of α-amylase and tyrosinase. In four phenolic fractions, 55 phenolic compounds, mainly flavonoids (19) and phenolic acids (16), were identified. Caffeoylserotonin was found in safflower seeds for the first time. Determination of total phenolic content showed that phenolic compounds in safflower seeds mainly existed in free form (370.16mg GAE/100g). The free fraction had the highest antioxidant capacity. Glycosylated fraction had the highest capacity to inhibit α-amylase and tyrosinase. The content of phenolic compounds exhibited a significant (p<0.05) positive correlation with antioxidant capacity. The results of this study have improved the current knowledge of the chemical characteristics of phenolic compounds in safflower seeds and may promote the utilization of safflower seeds as a functional food.

A novel method for the rapid determination of phenolic compounds based on the nanozyme with laccase-like activity.

A novel method for the rapid determination of phenolic compounds based on the nanozyme with laccase-like activity.

Enhanced abatement of phenolic compounds by chlorine in the presence of CuO: Absence of electrophilic aromatic substitution.

Enhanced abatement of phenolic compounds by chlorine in the presence of CuO: Absence of electrophilic aromatic substitution.

Antiproliferative and antioxidant properties of protein-free and protein-bound phenolics isolated from purple rice (Oryza sativa L.).

Antiproliferative and antioxidant properties of protein-free and protein-bound phenolics isolated from purple rice (Oryza sativa L.).

Assessing the Impact of Simulated Water and Salinity Stress on the Physiological and Biochemical Characteristics of [Bacopa monnieri (L.) Wettst.

Introduction: The growth, development, and biosynthesis of secondary metabolites in the plant are strongly affected by environmental stress. The pharmaceutical values of medicinal herbs depend on the presence of secondary metabolites that are influenced by environmental stress. Drought and salinity stress are the two most significant abiotic factors that restrict plant growth and productivity. As a memory enhancer, anti-inflammatory, analgesic, antipyretic, sedative, and antiepileptic, Bacopa monnieri has been used for a long time. The aim of the present work was to study the impact of simulated abiotic stress on Bacopa monnieri. Methodology: Potted plants of Bacopa monnieri were treated with various concentrations of NaCl and polyethylene glycol (PEG) solution to simulate salinity and drought stress. In order to evaluate the salinity and drought stress effect, several physiological parameters, such as cell membrane stability and relative water content (RWC), and biochemical parameters, such as proline, β-carotene, MDA, total phenolic, and total flavonoid content, were taken into consideration. Results: In the present study, significant changes in the physiological and biochemical parameters have been observed in NaCl and PEG 6000-induced salt- and drought-stressed plants about control. Stress decreases the relative RWC and Membrane stability index of the Bacopa leaves. However, it increases the plant’s proline, β-carotene, phenolic compounds, and total flavonoids content. Conclusion: The data obtained from the current study indicated that both salinity and drought stress influence the physiological and biochemical traits of Bacopa monnieri L. By increasing the synthesis of proline, β-carotene, phenolic compounds, and total flavonoids, the Bacopa monnieri plant defends itself against oxidative stress.

Metabolites profile, DPPH and ABTS scavenging and myoglobin protection ratio of aqueous infusion and methanolic extracts of Mexican Lippia alba

Metabolites profile, DPPH and ABTS scavenging and myoglobin protection ratio of aqueous infusion and methanolic extracts of Mexican Lippia alba

Gastrointestinal and colonic bioaccessibility of calcium and ferulic acid from microcapsules made with brewer spent grain arabinoxylans.

Gastrointestinal and colonic bioaccessibility of calcium and ferulic acid from microcapsules made with brewer spent grain arabinoxylans.

Morphological, physiological and transcriptional analyses provide insights into the biosynthesis of phenolics in Juniperus rigida under UV-B treatment.

Morphological, physiological and transcriptional analyses provide insights into the biosynthesis of phenolics in Juniperus rigida under UV-B treatment.

Starch based films and coatings for food packaging: Interactions with phenolic compounds.

Biodegradable starch based films and coatings have been a research focus for food packaging. Phenolic compounds have many benefits for food and health applications. This review summarized the recent advances in the development of starch based films and coatings with added phenolic compounds and extracts. The impact of the added phenolic compounds and extracts on physicochemical, mechanical, barrier, antioxidant and antimicrobial properties of starch films and coatings were described. The starch films and coatings with added phenolics were applied in the packaging of both plant and animal based food products with increased shelf life. For intelligent packaging, anthocyanins were formulated into the starch films and coatings to reflect the degree of food freshness. Composite starch materials with the addition of nanoparticles, proteins and other polysaccharides were also formulated to improve the mechanical and biological functions of the films and coatings. Significant limitations in the studies were noted due to the lack of understanding of the nature of starch-phenolics interactions at the molecular level. Overall, optimal formulations of added phenolic compounds and extracts should be obtained to have targeted mechanical, barrier, and biological properties.

Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice.

Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice.

Therapeutic potential of rosmarinic acid in tramadol-induced hepatorenal toxicity: Modulation of oxidative stress, inflammation, RAGE/NLRP3, ER stress, apoptosis, and tissue functions parameters.

Therapeutic potential of rosmarinic acid in tramadol-induced hepatorenal toxicity: Modulation of oxidative stress, inflammation, RAGE/NLRP3, ER stress, apoptosis, and tissue functions parameters.

Targeted metabolomics of phenolic and volatile compounds during the fermentation of a potential probiotic tofu whey beverage

Targeted metabolomics of phenolic and volatile compounds during the fermentation of a potential probiotic tofu whey beverage

Tyrosol protects RPE cells from H2O2-induced oxidative damage in vitro and in vivo through activation of the Nrf2/HO-1 pathway.

Tyrosol protects RPE cells from H2O2-induced oxidative damage in vitro and in vivo through activation of the Nrf2/HO-1 pathway.