Amount Of Total Phenolic Compounds Research Articles

Antioxidant Capacity, Sugar Content, and Tandem HPLC-DAD-ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars).

This study examined the phenolic profile, sugar composition, and antioxidant capacities of chokeberry fruits and leaves obtained from four different Turkiye provinces. A total of 21 phenolics including phenolic acid and its derivatives, flavanols, anthocyanins, and flavonols were determined in the fruits, while the leaves had 19 phenolics, including phenolic acid and its derivatives, flavanols, and flavonols. The total amount of phenolic compounds was the highest in both fruits and leaves in the samples from the Bursa province. Cis 5-O-p-coumaroylquinic acid and secoxyloganin were quantified for the first time in both fruits and leaves. In summary, it was found that different geographical locations significantly affected the phenolics, sugar contents, and antioxidant activities of the fruits and leaves.

Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry.

Guayusa tea is derived from the leaves of the Ilex guayusa Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infusion time, temperature, and solvent conditions on the color, antioxidant capacity, total phenolic content, phenolic profile, and antimicrobial activity of Guayusa (Ilex guayusa Loes.) tea were investigated. Guayusa tea samples were prepared using two different solvents, ethanol and water, with 4, 6, and 8-h infusions at 60 and 70 °C. Liquid chromatography, diode array detection, and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were used to determine a comprehensive profile of phenolic compounds and to detect differences due to infusion conditions. Moreover, after the Guayusa tea infusion with the highest bioactive properties was determined, the effects of in vitro gastrointestinal digestion on the total phenolic content, antioxidant capacity, and phenolic compounds of the Guayusa tea infusion were measured. Phenolic profile analysis identified 29 compounds, among which chlorogenic acid and its derivatives were predominant. The increase in infusion time was correlated with an elevation in total phenolic content. Significant differences were observed between water and ethanol infusions of Guayusa in terms of phenolics and antioxidants. The total amount of phenolic compounds in the samples prepared with both solvents was found to increase after oral intake, depending on the digestion stage; meanwhile, the amounts of flavonoid compounds and di-O-caffeoylquinic acid derivatives decreased during digestion.

Chemical composition and biological properties of Thymus capitatus plants from Algerian high plains: A comparative and analytical study

Abstract The Lamiaceae family contains bioactive medicinal compounds mostly used as ornamental plants and traditional medicine, as well as in the food, cosmetics, and pharmaceutical sectors. Common uses include treating high cholesterol, diabetes, respiratory diseases, heart disease, and food poisoning. These medicinal uses were linked to their components and numerous biological properties, including antimicrobial and antioxidants. The goal of this study was to investigate the phytochemicals and biological activities of the petroleum ether extract of Thymus capitatus plant from two different regions of eastern Algeria (Souk ahras and Guelma), as well as to extract volatile oils using a Clevenger device and then analyze by using GC-MS. The results revealed that the total amount of phenolic compounds was better in the phenolic extract of Souk Ahras (3.41 mg GAE g−1), while the amount of flavonoid compounds was higher in the region of Guelma (26.31 mg QE g−1). Following the quantification of phenolic compounds by HPLC, we observed that the phenolic extracts contained most of the standard compounds in variable proportions. Furthermore, we tested the antioxidant activity of the phenolic compounds electrochemically with the cyclic voltammetry method. We concluded that the highest antioxidant content was recorded in the Guelma region extract (3.17 mg GAE g−1). We have also evaluated the antioxidant activity by a chemical method using 2,2-diphenyl-1-picrylhydrazyl, and the results showed that the Guelma extract exhibited a high effectiveness in terms of IC50% values. When extracting the volatile oils, it was found that the highest yield was in the Guelma region

Propolis-loaded liposomes: characterization and evaluation of the in vitro bioaccessibility of phenolic compounds.

Propolis has low water solubility, poor stability, and limited bioaccessibility of phenolic constituents when subjected to in vitro digestion. To overcome these drawbacks, the liposomal encapsulation method can be employed. Soybean phosphatidylcholine lecithin mixed with Tween 80 (T80) and ammonium phosphatides (AMP) was used to produce propolis extract (PE)-loaded liposomes. The mean particle size, zeta potential, encapsulation efficiency values, and transmission electron microscopy analysis were used to characterize liposomes. Individual phenolics were determined for digested and nondigested propolis-loaded liposomes and propolis extract. Tween 80 incorporation reduced the size of unloaded liposomes, whereas AMP inclusion yielded larger liposomes. In both formulations, PE loading significantly increased the size and reduced the zeta potential values and homogeneity of the size distribution. In free PE, the most bioaccessible polyphenols were phenolic acids (3.20 to 5.63 %), and flavonoids such as caffeic acid phenethyl ester, galangin, pinobanksin, and pinocembrin (0.03 to 2.12 %) were the least bioaccessible. Both liposomal propolis provided significantly higher bioaccessibility of phenolic compounds. The liposomes with T80 and AMP in their compositions recovered 52.43 and 185.90 % of the total amount of phenolic compounds in the nondigested samples, respectively. The liposomes containing AMP not only exhibited high solubility for PE but also provided protection to the phenolic compounds during in vitro digestion. Liposomal encapsulation could be a promising approach to improving the solubility and stability of PE in digestive fluids, making it suitable for the delivery of propolis in oral formulations.

The Identification of Polyphenolic Compounds and the Determination of Antioxidant Activity in Extracts and Infusions of Peppermint, Lemon Balm and Lavender

Bioactive compounds are molecules that may have therapeutic potential with influence on oxidative stress, pro-inflammatory state and metabolic disorders. Herbs are recognized as a significant source of natural antioxidants. The aim of this study was to determine the antioxidant properties of peppermint (Mentha piperita L.), lemon balm (Melissa officinalis L.) and lavender (Lavandula angustifolia Mill.). Fresh plant materials were harvested and obtained from the Experimental Station of Agriculture University in Kraków, Poland. Proximate analysis (protein, fat, ash and dry matter) was performed on herbs. Total polyphenol content and polyphenol profile antioxidant activity (ABTS and FRAP methods) were measured in an extract prepared with deionized distilled hot water (infusion), 70% methanol or 70% methanol acidified with formic acid. It was found that the water extract of peppermint had the highest polyphenol content and antioxidant activity measured by the FRAP method. The highest antioxidant activity measured with the ABTS method was in methanolic lemon balm extract. The highest amount of total phenolic compound was determined in the water extract of peppermint. The water and acidified methanol extract of peppermint contained a higher amount of naringin, rutin, hesperidin and rosmarinic acid. Evaluated plants can be used as natural antioxidants instead of synthetic antioxidants in the food and pharmaceutical industries.

Effects of dicamba and casein hydrolysate on in vitro growthand shoot regeneration of date palm (Phoenix dactylifera L.) cv. Barhee

Abstract The investigation was carried out to evaluate the influence of the dicamba (3,6-Dichloro-2-methoxybenzoic acid) (DIC) and casein hydrolysate (CH) on the callus growth, shoot multiplication, and some biochemical constituents of date palm cv. Barhee cultured in vitro. Both DIC and CH were required for callus growth and shoots regeneration. The medium supplemented with 4.0 mg l−1 DIC in combination with 1.0 g l−1 CH gave the highest callus weight (287 mg), while the maximum response rate and the number of shoots per jar (86.67% and 15.07 shoots/jar) were found in MS media equipped with 4 mg l−1 DIC and 0.5 mg l−1 CH combination. The total amount of phenolic compounds was significantly reduced to 0.82 and 0.79 mg GAE g–1 in shoots cultured in the medium equipped with 4.0 mg l−1 DIC with 0.5 and 1.0 g l−1 CH, which is reflected in the rate of browning. The results showed that the highest shoots content of endogenous IAA (3.71 and 3.50 μg g−1), were obtained in response to 4 mg l−1 DIC + 1.0 g l−1 CH and 4.0 mg l−1 DIC + 0.5 g l−1 CH, respectively. The macronutrient K, P, Ca, and free amino acids content significantly increased in the in vitro shoots regenerated on the media supplemented with 4.0 mg l−1 DIC + 1.0 g l−1 CH. The genetic stability of this study was confirmed by the DNA-based fingerprinting method RAPD. The RAPD binding patterns indicated no variation among tissue culture-derived plants. The in vitro propagation protocol described herein can be introduced to the production of genetically stable date palm plants.

Effects of Drying Techniques and Different Solvents on Phytochemical Composition and Antioxidant Activity of Carica papaya Seed Extracts: Implications for Industrial Use and Medicinal Benefits

Plant has always been of immense health benefits to humanity because, plant contains different parts that have been found to have various medicinal and industrial values. Therefore, plants play a crucial role in obtaining their most effective extracts for medical and industrial applications. The primary components of these preparations involve the extraction and drying methods. Carica papaya is a plant that is known to have different parts with numerous and unexplored medicinal and industrial benefits. Thus, this study investigated the effects of drying techniques and different extracting solvents on the phytochemical composition and antioxidant activity of Carica papaya seeds extract using standard analytical procedures. The results showed that drying technique has significant effect (p < 0.05) on the phytochemical composition of the C. papaya seeds with air-drying at room temperature having the highest amount of total phenolic compounds, flavonoids, saponin content and antioxidant activity when compared to other techniques. Hexane extracted the highest amount of total phenolic compounds (121.08 mg/GAE/100 g). Diethyl ether extracted the highest amount of total flavonoid and saponin content while polar solvents (aqueous and ethanol) extracts have the highest amount of antioxidant activity. This study showed that air drying at room temperature is a good method of preservation of the phytochemicals present in medicinal plants and that stereochemistry and structural diversity of compounds determine the efficiency of their extraction in any solvent. Furthermore, the highlighted phytochemicals and antioxidant activity of C. papaya seed extracts could be of immense benefits in various industries and for medicinal purposes.

Determination of Antioxidant Activities in Raw and Boiled Extractions of Raphanus raphanistrum L. Species Naturally Growing in Edremit Gulf (Balıkesir/Turkey)

The plants that naturally spread in Edremit Gulf are consumed by the local people in various ways either cooked or raw. In this study, Raphanus raphanistrum species from the Brassicaceae family, which is also known to be used as food, was used. DPPH and CUPRAC antioxidant activity analyses were carried out on the extracts obtained from the aerial parts of the raw and boiled fresh plant. The total phenolic contents were determined and the phenolic compounds contained and their interactions with the boiling process were determined by HPLC method. The extracts were stored in a deep freezer at -20 °C to be used in further studies. In terms of the total amount of phenolic compounds, 12.65 µg GAE/mg extract was detected in the boiled extract of R. raphanistrum species, and it has a higher value compared to the raw extract. In the boiled extract, which has a higher value in terms of total flavonoid content than raw, was found 54 µg Rutin Equivalent /mg fresh extract. Compared to the CUPRAC method, the boiled extract showed higher (68.58 µgTE/mg extract) activity. The antioxidant activity of the boiled extract was found to be higher than the DPPH method, and the EC 50 value was measured as 1975.25 µg/mL. According to HPLC method, resveratrol, rosmarinic acid, quersetin, kaempferol and naringenin substances were determined as in the raw extract. It was determined that while naringenin was destroyed in the boiled extract, were changed the amounts of other phenolic compounds.

EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES

Along with the well-known "Madrasa" natural wine, the kagor "Shamakhi" is made from the autochthonous red Madrasa grape variety native to the Mountainous Shirvan region of Azerbaijan. The type of wine produced depends on the processing characteristics of this variety, specifically, the mode of maceration of the solid parts of the grape with juice. In this regard, the study of the influence of the maceration period of the mash on the color quality of the wine and the amount of phenolic compounds is relevant and is of scientific and practical importance. The research aimed to explore the influence of the maceration regime of the mash on the amount of phenolic compounds and color indicators in autochthonous Madrasa wine samples. For 96 and 144 hours, maceration was performed at low heat (30ºC), room temperature (20ºC), and cellar temperature (10ºC). The highest amount of phenolic compounds was observed during the maceration of the mash for 144 hours under room conditions (20ºC) and 96 hours under cellar conditions (10ºC).The highest indicator, 88 mg/dm3, in total flavonoids was observed in samples obtained by maceration at 30ºC temperature for 144 hours, and the lowest indicator, 62 mg/dm3 under room conditions by maceration for 144 hours. In both processing methods, 7 phenolic acids were detected. Compared to others, the amount of catechin, gallic acid, and epicatechin was more. The amount of catechin varied from 34.90 to 39.80, galacturonic acid from 12.60 to 16.00, and epicatechin from 5.01 to 6.91 mg/dm3. The amount of other four phenolic acids were found to be many times less abundant. In addition to natural adhesives such as bentonite and gelatin, polyvinylpolypyrrolidone (PVPP) was used to remove polyphenols, and the best results were obtained in this case. The total amount of phenolic compounds in the initial wine sample was 520 mg/dm³ and anthocyanins 83 mg/dm³, while those indicators were reduced by 14.4% and 20.5%, respectively, when treated with PVPP. We can note that bentonite is the second adhesive according to the degree of effect on phenolic compounds.

Phenolic compounds profile of optimised green and eco-friendly extracts of Eugenia pyriformis leaves: an alternative for antioxidant and antibacterial applications

The Eugenia pyriformis Cambess (uvaia) is a well-known source of bioactive compounds. This study investigated the efficiency of Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) in obtaining uvaia leaf extracts with high antioxidant and antibacterial activity. In a first step, different variables of the leaves were employed to define the best conditions for obtaining the extract with the highest total phenolic content. In a second step, the optimised extracts were characterised. In total, twenty-four phenolic compounds were identified through LC-ESI-MS/MS. The EAE in optimised conditions showed a higher amount of total phenolic compounds and antioxidant potential. It was possible to note an analogous potential of antibacterial activity of the extracts, which showed action mainly against Gram-positive bacteria. These findings suggest that the aqueous extracts of uvaia leaves are feasible, economic, and sustainable alternatives for adding value to uvaia leaves, which are an agricultural residue that is generally underutilised.

The bioactivities of legumes: a review

Legumes are dehiscent plants which belong to the family of Fabaceae and are rich in nutrients. Although legumes are known for their beneficial health effects, the consumption of legumes is still low due to gastrointestinal problems after consumption as well as long cooking time. Hence, this review aimed to discuss the bioactivities of legumes exerted in regard to the different extraction methods namely solvent (SE), microwave-assisted (MAE), ultrasound-assisted (UAE), supercritical fluid (SFE) and pressurized liquid extraction (PLE). Generally, the MAE legume extract could potentially exert the highest antioxidant activity than UAE and SE. Meanwhile, UAE legume extract displayed higher strength in anti-diabetic activity as compared to MAE while SFE legume extract showed higher anti-diabetic activity than PLE. The effectiveness of antimicrobial and antiinflammatory activity of legumes by different extraction techniques can be predicted by the amount of total phenolic compound. The higher total phenolic compound of legumes contributed to the strength of the bioactivity of legumes. The legume extract can also be applied to additives, nutraceutical products and skin care products. This review aimed to provide a better understanding of the suitable extraction techniques that potentially exert the highest bioactivity in legumes and hence increase the consumption of legumes as well as reduce prejudice towards eating legumes.

Exogenous Putrescine Changes Biochemical (Antioxidant Activity, Polyphenol, Flavonoid, and Total Phenol Compounds) and Essential Oil Constituents of Salvia officinalis L.

Polyamines are small polycationic molecules containing amines that are present in almost all cells of living organisms and act in a wide range of physiological processes, growth, and development, biological and protection of cells against free radicals. This research is based on principal component analysis (PCA) and calculation of selection criteria (SC) to investigate the effect of foliar spraying of polyamine putrescine on essential oil yield, essential oil compounds, antioxidant activity, and biochemical compounds (polyphenol, flavonoid, and total phenol compounds) of Salvia officinalis. The treatments used included four levels of putrescine, Put (Control: 0, Put1: 500, Put2: 1000, and Put3: 1500 mg L-1 ) with five replications. Based on our results, four factors had eigenvalues≥1 and showed a cumulative variance percentage of 92.57 % by applying different concentrations of putrescine. According to the results of this research, putrescine had significant effects on the amount of total phenolic compounds, flavonoids, and antioxidant activity. The best attention to improving the essential oil yield of sage was 1000 mg L-1 . The crucial essential oil compounds of different Put treated sage were: cis-thujone (35.34 %), camphor (15.60 %), trans-thujone (9.90 %), 1,8-cineole (9.46 %), α-humulene (3.85 %), viridiflorol (3.62 %), camphene (3.58 %), α-pinene (3.50 %), β-pinene (2.78 %), and limonene (1.23 %). The results showed that the amount of total phenol, the phenolic composition of catechin, and the antioxidant activity of sage plant extract increased significantly when putrescine was used at 1000 mg/liter. Results can use the current research to optimize the production management of medicinal plants and improve the quality of their products. In addition, the advantage of using putrescine is that it increases antioxidants and reduces oxidative damage, and can replace medicinal plants as suitable natural preservatives, thus improving food quality and safety.

Functional properties of Ganoderma lucidum extract: antimicrobial and antioxidant activities

This research was conducted to investigate the functional properties of Ganoderma lucidum extract. The antimicrobial activity was evaluated on some bacteria causing food spoilage like Staphylococcus aureus and Escherichia coli. Antioxidant activity was investigated by examining the effect of the extract on DPPH and ABTS free radicals, determining the amount of total phenolic compounds and flavonoids. Based on the results, the antimicrobial and antioxidant activities of the extract were increased by increasing the concentration. Staphylococcus aureus showed the highest sensitivity to Ganoderma extract with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 50 and 100 μg/mL, respectively. The total phenols amount was equal to 383.727 milligrams of gallic acid equivalent per gram (mg GAE/g) of the extract and the total flavonoid was equal to 28.047 milligrams of quercetin equivalents per gram (mg QE/g) of extract. The results of antioxidant activity tests showed that the concentration of 400 μg/mL had the highest scavenging activity of 85.9 and 90.12% for DPPH and ABTS free radicals, respectively. Therefore, considering the potential antioxidant activity and the rich amounts of phenolic compounds in Ganoderma extract, it can be used in the pharmaceutical and food industries instead of synthetic antioxidants and other chemical preservatives to delay lipid peroxidation and prevent the growth of food pathogens.

Antioxidant potential of acerola by-product along the enterohepatic axis of rats fed a high-fat diet

Acerola (Malpighia emarginata DC) by-product (ABP) has bioactive compounds that can provide antioxidant and hypolipidemic effects in vivo. In this study we aimed to evaluate the antioxidant potential of ABP on oxidative damage along the enterohepatic axis of rats fed a high-fat diet for 7 weeks. In addition, we analysed the phenolic compound profile in the enterohepatic axis, and the lipid accumulation in the liver, colon and liver tissue structure of high-fat diet-fed rats treated with fenofibrate drug (100 mg/kg) or ABP (400 mg/kg) via orogastric administration in the 4th to 7th weeks of the experiment. ABP had increased antioxidant potential in vitro and presented ascorbic acid (2022.06 μg/g), carotenoid (2.63 μg/g), and total phenolic compound (5366.44 μg/g) contents. The high-fat diet-fed rats that received ABP (compared to fenofibrate treatment) presented a non-significant reduction of 9.87% in guanine oxidation product, lower relative liver weight, degree of hepatic steatosis, and aspartate aminotransferase level in their blood. ABP also provided high-fat diet-fed rats: an increased amount of total phenolic compounds in caecal digesta (946.42 µg/g), faeces (3299.07 µg/g), colon (256.15 µg/g) and hepatic tissues (454.80 µg/g); higher total antioxidant capacity in plasma and colon; and lower lipid peroxidation in plasma, colonic and hepatic tissues. The results point to the potential antioxidant activity of ABP against oxidative damage along the enterohepatic axis caused by high-fat diet intake. The ABP had a greater protective effect on the healthy liver compared to fenofibrate treatment due to its bioactive compound content.

Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region

The manufacture of goat Coalho cheese has become a potential mechanism for market expansion and innovation. This study aimed to evaluate the influence of marination in red wine on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region. Cheeses were immersed in red wine at 6 ± 1 °C for seven days. The MC (marinated cheese) and CC (control cheese) were characterized during 28 days of storage (4 ± 1 °C). At the initial time (day zero), an irregular, porous, and spongy surface related to the moisture, fat globules, and protein network was observed on CC and MC, which had a similar fatty acid profile (17 saturated fatty acids, 9 monounsaturated fatty acids, and 8 polyunsaturated fatty acids). The marination resulted in lower pH, greater hardness and chewiness, and less Na in the matrix (CC – 253.12 mg.100 g-1; MC – 129.02 mg.100 g-1). Over 28 days, marination delayed MC degradation rates (lipid oxidation and proteolysis), with greater protection against free radicals, a higher amount of total phenolic compounds, and antioxidant activity. These results indicated a positive effect of wine marination on the physicochemical parameters of goat Coalho cheese, improving the quality, safety, and stability.

In Vitro α-Amylase and α-Glucosidase Inhibitory Effects, Antioxidant Activities, and Lutein Content of Nine Different Cultivars of Marigold Flowers (Tagetes spp.).

Marigolds (Tagetes spp.) are major sources of bioactive compounds. The flowers are used to treat a variety of illnesses and have both antioxidant and antidiabetic effects. However, marigolds exhibit a wide range of genetic variations. Because of this, both the bioactive compounds and biological activities of the plants differ between cultivars. In the present study, nine marigold cultivars grown in Thailand were evaluated for their bioactive compound content, as well as for their antioxidant and antidiabetic activities, using spectrophotometric methods. The results showed that the Sara Orange cultivar possessed the highest total carotenoid content (431.63 mg/100 g). However, Nata 001 (NT1) had the highest amount of total phenolic compounds (161.17 mg GAE/g), flavonoids (20.05 mg QE/g), and lutein (7.83 mg/g), respectively. NT1 exhibited strong activities against the DPPH radical and ABTS radical cation, and had the highest FRAP value as well. Moreover, NT1 demonstrated the most significant (p < 0.05) α-amylase and α-glucosidase inhibitory effects (IC50 values of 2.57 and 3.12 mg/mL, respectively). The nine marigold cultivars had reasonable correlations between lutein content and the capacity to inhibit α-amylase and α-glucosidase activities. Hence, NT1 may be a good source of lutein; it may also be beneficial in both functional food production and medical applications.

Phenolic content and antioxidant activity in medicinal raw material of introduced Artemisia L. species in Lithuania

&#x0D; &#x0D; &#x0D; &#x0D; In the last decade, special attention has been paid to Artemisia (L.) genus plants, the possibilities of using their medicinal raw material for therapeutic purposes. The aim of the research was to determine the variability of the phenolic compounds in the medicinal raw material of four introduced Artemisia L. species and to evaluate the antioxidant activity of extracts in vitro. The highest total amount of phenolic compounds (297.37±9.18 mg RE/g DW) and flavonoids (77.73±7.40 mg RE/g DW) evaluated via spectrophotometry was detected in Artemisia annua L. medicinal raw material samples. Qualitative and quantitative analysis of individual phenolics in the samples of Artemisia extracts was carried out by applying the HPLC method. In the studied extracts, the predominant phenolic compounds were chlorogenic acid and 3,5-dicaffeoylquinic acid. It was determined that the methanol extracts of A. annua medicinal raw material have the strongest antiradical and reducing properties.&#x0D; &#x0D; &#x0D; &#x0D;

Evaluation of Antioxidant Properties of Commercial Pomegranate Juices

Background. Consumers consider pomegranate juice one of the most beneficial for health. The limited production of pomegranates in Russia cannot meet the needs of Russian consumers with juices of its own production. Pomegranate juices are produced from concentrates or pasteurized direct-squeezed juices imported from different countries, there is no information about their antioxidant properties.Purpose. Study of the content of the main biologically active substances and antioxidant activity of pomegranate juice of various brands on the consumer market, and their influence on the formation of antioxidant properties.Materials and Methods. The objects of research were freshly pressed juice from pomegranate fruits (control)and samples of commercial pomegranate juices produced using different technologies: «Grande», «Benature», «Grante» -direct-squeezed juice; «Swell», «O'keй», «Rich», «Gold Brand» - reconstituted pomegranate juice; «Nar» - reconstituted juice with the addition of direct-squeezed juice. In juices, the total content of phenolic compounds, anthocyanin, flavonoids, tannins and vitamin C was determined. The antioxidant activity of juices was determined by two methods: FRAP and coulometrictitration based on the measurement results of which the antioxidant index was calculated.Results. Juices of industrial production differed significantly in the amount of biologically active substances, the spread of values in their content between juices was 40-50%, they contained significantly less total anthocyanin and total flavonoids than freshly-pressed juice. Total tannins prevailed in the composition of phenolic compounds of all juices (40-75%). The antioxidant activity of juices varied depending on the method of determination. The FRAP test showed the highest values of antioxidant activity in the reconstituted pomegranate juice «Rich», and the coulometric titration showed the highest values in the direct-squeezed pomegranate juice «Benature». Juices had the highest antioxidant index Rich&gt;Benature&gt;Grante, the values of which were more than 85%. The antioxidant properties of pomegranate juices depend on the total amount of phenolic compounds (R2&gt; 0.772) and total tannins (R2&gt; 0.538).Conclusion. The formation of antioxidant properties of pomegranate juices depends on the amount of total phenolic compounds and total tannins. The results of the evaluation of the antioxidant properties of commercial pomegranate juices can be used in the development of functional beverages.

떡 재료 식물인 떡쑥, 모시, 쑥 및 절굿대 추출물의 생리활성 효과

This study investigated the physiological activity of cottonweed, ramie, mugwort, and globe thistle as material for making Tteok and determined the total phenolic compound and flavonoid contents, and the DPPH and nitrite radical scavenging activities using different extraction methods (hot water, ethanol, and methanol). The amount of total phenolic compounds in the mugwort material increased from 61.0-214.2 mg/L at a concentration of 1,000 mg/L irrespective of the standard substance and extraction method. The total content of flavonoids was the highest in mugwort compared to the other Tteok materials and the extraction methods of hot water, methanol, and ethanol resulted in 29.1, 17.2, and 13.8 mg/L flavonoid content, respectively. At the extracting concentration of 1,000 mg/L, the DPPH radical scavenging activity of the extracts from globe thistle, cotton weed, and mugwort was not significantly different at 76.7-77.0 mg/L, while ramie showed the lowest activity at 70.7 mg/L. When the extracting concentration was 1,000 mg/L, the nitrite radical scavenging activity of hot water and ethanol mugwort extracts increased the most by 25.8% and 29.0%, respectively. However, that of the methanol extract of globe thistle decreased by 21.0%. These results suggest that making Tteok by use may provide useful information.

Bjerkandera adusta Collected from Niğde: Analysis of Total Phenolic Compound, Antioxidant, vnd Antimicrobial Properties

Macrofungi have long been used as food and medicinal purposes by humankind. This study aimed to identify a macrofungus sample collected from Niğde, Türkiye in 2019 via molecular techniques and determine the content of total phenolic compounds, antioxidant and antimicrobial activities. According to data obtained from the sequence analysis of ITS fragment of rDNA the macrofungus sample was identified as Bjerkandera adusta (Willd.) P. Karst (1880). The sample was extracted with ethanol and methanol. Total phenolic compound content, antioxidant activity via DPPH scavenging method and antimicrobial activity via disc diffusion method of B. adusta was determined by using these extracts. The amount of total phenolic compounds was found as 772.28 µg GAE/mL for a methanolic extract of B. adusta. The ethanol extract of B. adusta showed 79.66% scavenging activity of 0.1 mM DPPH solution. The highest inhibition zone diameter was measured as 28±1 mm against P. aeruginosa by ethanolic extract, while the lowest antimicrobial activity was found in 15 µL methanol extract against S. typhimurium with an inhibition zone diameter of 8.7±1.2 mm.