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Tytuł:
Exogenous NaHS treatment alleviated Cd-induced stress in Ocimum basilicum plants through modulation of antioxidant defense system
Autorzy:
Oloumi, H.
Khodashenas, M.
Powiązania:
https://bibliotekanauki.pl/articles/2117813.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
antioxidant compounds
green basil
hydrogen sulfide
heavy metals
Opis:
Hydrogen sulfide (H2S) regulates many critical processes of plants. The effect of sodium hydrogen sulfide as H 2S agent was investigated in basil plants under cadmium stress. A completely randomized design with three different concentrations (0, 50 and 100 μM) of CdCl2 and two levels of NaHS (0 and 100 μM) was used in this study. Cadmium exposure reduced growth parameters and relative water content. Cd also caused a significant increase in ion leakage and higher oxidative stress in terms of lipid peroxidation and H 2O 2 production. Although exogenous NaHS used in non-stressed control plants negatively affected growth and physiological parameters, it improved the root/shoot length ratio and fresh weight in basil plants under Cd 50 μM exposure. Moreover, NaHS alleviated deleterious effects of cadmium on ion leakage, relative water content and photosynthetic pigments of leaves. The activity of antioxidant enzymes like catalase, peroxidase and ascorbate peroxidase were also enhanced by NaHS in plants under moderate cadmium stress. Our results show that NaHS 50 μM ameliorates growth retardation induced by cadmium 50 μM stress in basil plants, probably through regulating physiological parameters such as photosynthetic pigments content, relative water content and the activity of antioxidant enzymes.
Źródło:
Acta Biologica Cracoviensia. Series Botanica; 2020, 62, 1; 97-106
0001-5296
Pojawia się w:
Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Bioactive properties of elderflowers (Sambucus nigra L.)
Autorzy:
Młynarczyk, Karolina
Walkowiak-Tomczak, Dorota
Powiązania:
https://bibliotekanauki.pl/articles/1178436.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Sambucus nigra L.
antioxidant activity
elderflower
phenolic compounds
Opis:
Elderflower is a valuable herbal raw material widely used in food, pharmaceutical and cosmetic industry. It is a rich source of bioactive compounds, such as polyphenols (e.g. chlorogenic acid, rutin, quercetin), that are responsible for their health benefits. Elderberry flowers demonstrate mainly diaphoretic, antipyretic, diuretic, antibacterial and anti-inflammatory properties and have been used in folk medicine as remedy for various ailments and diseases. The aim of the study was to evaluate selected bioactive properties of fresh and dried elderberry flowers, depending on the origin. Flowers were collected from three locations of wild elderberry shrubs and from three cultivars (Sampo, Haschberg, Samyl) growing on plantation. Methanolic extracts of fresh and dried flowers were analyzed in terms of the antioxidant activity using ABTS radical method and the total phenolic content by Folin-Ciocalteau reagent method. The results were statistically analyzed by Anova in Statistica 12.5 program. The obtained results indicate that drying process causes a deterioration of bioactive properties of elder flowers. Fresh flowers demonstrated significantly higher antioxidant activity as well as higher total phenolic content than dried flowers. Furthermore, flowers of wild elderberry differed from flowers of cultivated elderberry. In most cases, flowers of cultivars showed higher values of analyzed parameters compared to the wild elder flowers. The highest average antioxidant activity and the highest average content of total polyphenols was found in flowers of Sampo cultivar.
Źródło:
World Scientific News; 2017, 73; 114-118
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
TOTAL PHENOLIC AND FLAVONOID CONTENTS, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF SELECTED HONEYS AGAINST HUMAN PATHOGENIC BACTERIA
Autorzy:
Živković, Jelena
Sunarić, Slavica
Stanković, Nemanja
Mihajilov-Krstev, Tatjana
Spasić, Ana
Powiązania:
https://bibliotekanauki.pl/articles/895587.pdf
Data publikacji:
2019-08-30
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
honey
antioxidant activity
antimicrobial activity
phenolic compounds
colour intensity
Opis:
The study analyzed colour intensity, the total phenolic and flavonoid contents, as well as antioxidant and antibacterial activities of honeys from Serbia. All the tested honeys contained considerable levels of phenolics. The highest phenolic content was obtained in forest honey - 1389.71 mg gallic acid equivalents/kg. High levels of phenolics and flavonoids were also determined in honeydew, meadow and oregano honeys. The radical scavenging activity measured by DPPH method in linden and forest honey was 0.45 and 2.75 mmol Trolox equivalents/kg, respectively. The ferric reducing potential was the greatest in forest honey - 6.04 mmol Fe2+/kg. Darker honeys had a greater phenolic content and antioxidant activity. The antimicrobial activity of honeys against six bacterial strains isolated from human material were studied using a microwell dilution assay. The minimal inhibitory concentration of honeys ranged from 6.25% w/w (for oregano honey against Enterococcus faecalis and honeydew honey against Streptococcus pneumoniae) to >50% w/w (meadow honey against Staphylococcus aureus). The minimal bactericidal concentration ranged from 12.5% w/w (honeydew and bee pollen enriched honey against E. faecalis) to >50% w/w. Higher values of antimicrobial activities were found in honeydew, oregano, and forest honeys, while meadow honey showed the lowest antimicrobial activity. Analyzed honeys exhibited a strong antioxidant and broad-spectrum antibacterial activity against multidrug-resistant pathogenic bacteria. Phenolic compounds, especially in dark amber forest and honeydew honey, as well as in amber oregano honey, may contribute to their efficacy in therapeutic administration.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2019, 76, 4; 671-681
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidative Properties in Grapes of Selected Cultivars Grown in Poland
Antyoksydacyjne właściwości winogron wybranych odmian uprawianych w Polsce
Autorzy:
Leja, M.
Kamińska, I.
Kulczak, K.
Powiązania:
https://bibliotekanauki.pl/articles/388913.pdf
Data publikacji:
2011
Wydawca:
Towarzystwo Chemii i Inżynierii Ekologicznej
Tematy:
winogrona
aktywnooeć antyoksydacyjna
związki fenolowe
grapes
antioxidant activity
phenolic compounds
Opis:
Ten grape-vine cultivars (5 white and 5 red skinned) were cultivated in south-east region of Poland. Samples were frozen and for analyzes extracts in 80 % MeOH were prepared. Contains of total phenols, phenylpropanoids, flavonols and anthocyanins were measured, using UV/VIS method. Additionally, radical scavenging activity with DPPH was determind. In red skinned fruits content of phenolic compounds was higher than in white skinned ones. Cultivars showed great diversity: the highest level of phenolics was observed in ‘Heridan’ and the lowest in ‘Bianca’ cultivars. Radical scavenging activity (RSA) was also very high in red grapes, especially in skin (over 90 % of free radical was neutralized). Antioxidant activity of white fruit cultivars was ranged between 9 and 50 % (‘Bianca’ and skin of ‘Jutrzenka’ cultivars, respectively). In analyzed tissue correlation (r = 0.70) between total phenolics and RSA was found.
Dziesięć wybranych odmian winogron (5 o białej i 5 o czerwonej skórce) uprawiano w południowo- wschodnim regionie Polski. Z zamrożonych próbek owoców przygotowywano ekstrakty w 80 % metanolu, w których oznaczano sumę związków fenolowych, fenylopropanoidy, flawonole i antocyjany stosując metodę UV/VIS. Ponadto oznaczono zdolnooeć neutralizowania wolnego rodnika za pomocą metody z DPPH. W owocach o czerwonej skórce zawartooeć składników fenolowych była większa niż w owocach o skórce białej. Stwierdzono znaczne zróżnicowanie odmianowe: najwyższy poziom fenoli obserwowano w odmianie Heridan, najniższy w odmianie Bianca. Aktywnooeć antyrodnikowa (RSA) była również bardzo duża w czerwonych winogronach, szczególnie w skórce (ponad 90 % neutralizacji wolnego rodnika). W przypadku odmian o skórce białej aktywnooeć antyoksydacyjna była zawarta w przedziale 9–50 % (Bianca i skórka odmiany Jutrzenka). W analizowanych tkankach stwierdzono dodatnia korelację (r = 0.70) pomiędzy sumą związków fenolowych a RSA.
Źródło:
Ecological Chemistry and Engineering. A; 2011, 18, 1; 59-65
1898-6188
2084-4530
Pojawia się w:
Ecological Chemistry and Engineering. A
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
L-tryptophan and its deriviates in edible mushroom species.
Autorzy:
MUSZYŃSKA, Bożena
KOMENDACKI, Paweł
KAŁA, Katarzyna
OPOKA, Włodzimierz
ROJOWSKI, Jacek
Powiązania:
https://bibliotekanauki.pl/articles/1033762.pdf
Data publikacji:
2014
Wydawca:
Zakład Opieki Zdrowotnej Ośrodek Umea Shinoda-Kuracejo
Tematy:
L–tryptophan
antidepressant agent
antioxidant activity
edible mushrooms
indole compounds
Opis:
Mushrooms are able to accumulate both primary and secondary metabolites. Medicinal and antioxidant properties of mushrooms are an excellent combination of their nutrition value. Recent studies have demonstrated that edible mushroom species contain non–hallucinogenic indole compounds and their derivatives. The indole skeleton is the basis of the substances serving important functions in the human body, such as serotonin and melatonin. These compounds fulfill the role of neurotransmitters or their precursors, exhibit antioxidant, anticancer, anti–aging actions, regulate the diurnal cycle in humans and participate in blood coagulation. These compounds and their derivatives are also anti– inflammatory and analgesic therapeutics.
Źródło:
Medicina Internacia Revuo; 2014, 26, 103; 82-88
0465-5435
Pojawia się w:
Medicina Internacia Revuo
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Characteristic of phenolic compounds of beer and the influence of production process on antioxidant properties®
Charakterystyka związków fenolowych występujących w piwie i wpływ procesu produkcji na jego właściwości antyoksydacyjne®
Autorzy:
Kołota, Aleksandra
Lachowicz, Katarzyna
Stachoń, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/227725.pdf
Data publikacji:
2020
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
beer
phenolic compounds
antioxidant properties
piwo
związki fenolowe
właściwości antyoksydacyjne
Opis:
Beer is one of the most consumed types of alcoholic beverage in the world.Beer is brewed using the following ingredients: water, barley, hops and yeast, but the selection of the raw materials and brewing processes determines the nutritional value and content of phenolic compounds in the final product. The aim of this article is to characterize the phenolic compounds of beer, as well as presenting the impact of the beer production process on its antioxidant properties.
Piwo jest jednym z najpowszechniej spożywanych napojów alkoholowych na świecie. Podstawowymi składnikami wyko-rzystywanymi do produkcji piwa jest woda, jęczmień, chmiel i drożdże, a dobór surowców i procesów warzenia determinuje wartość odżywczą i zawartość związków fenolowych w final-nym produkcie. Celem artykułu jest charakterystyka obecnych w piwie związków fenolowych, a także przedstawienie wpływu poszczególnych procesów produkcji piwa na zawartość fenoli, jak również na jego właściwości antyoksydacyjne.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2020, 1; 128-138
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Health-promoting properties of bioactive compounds of tea and the influence of method of infusion preparation and time on their contenth®
Właściwości prozdrowotne związków bioaktywnych występujących w herbacie oraz wpływ sposobu i czasu parzenia na ich zawartość®
Autorzy:
Skolmowska, Dominika
Kołota, Aleksandra
Stachoń, Małgorzata
Lachowicz, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/1536055.pdf
Data publikacji:
2020
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
tea
bioactive compounds
antioxidant activities
herbata
związki bioaktywne
działanie antyoksydacyjne
Opis:
Tea is one of the most consumed non-alcoholic beverages in the world, not only because of its unique taste and aroma, but also health-promoting properties resulting from the presence of bioactive compounds. The main ingredients of tea which are attributed to have beneficial health effects are polyphenols. The content of bioactive compounds in tea depends on the particular type of tea, way of leaves processing, as well as method and time of infusion preparation. The aim of the article is to characterize the health-promoting properties of bioactive compounds found in tea, as well as to determine the influence of the method and time of infusion preparation on their content in tea infusion.
Herbata jest jednym z najczęściej spożywanych napojów bezalkoholowych na świecie, nie tylko ze względu na swój unikatowy smak i zapach, lecz także właściwości prozdrowotne wynikające z obecności związków bioaktywnych. Głównymi składnikami herbaty, którym przypisuje się korzystne działanie zdrowotne są polifenole. Zawartość związków bioaktywnych w herbacie jest zależna od konkretnego rodzaju herbaty, sposobu jej produkcji oraz metody i czasu parzenia. Celem artykułu jest scharakteryzowanie właściwości prozdrowotnych związków bioaktywnych występujących w herbacie, jak również określenie wpływu sposobu i czasu parzenia na ich zawartość w naparze herbaty.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2020, 2; 131-141
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of various drying methods on physicochemical characteristics, antioxidant activity and bioactive compounds in Centella asiatica L. leaves: a comparative study
Autorzy:
Mohapatra, Priyanka
Ray, Asit
Jena, Sudipta
Nayak, Sanghamitra
Mohanty, Sujata
Powiązania:
https://bibliotekanauki.pl/articles/16648130.pdf
Data publikacji:
2022
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
antioxidant activity
bioactive compounds
Centella asiatica
color characteristics
drying methods
Opis:
This comparative study aimed to evaluate the effects of different drying methods such as solar drying, shade drying (SHD), freeze drying (FD), oven drying, and microwave drying on the physicochemical properties, bioactive components, and antioxidant activity of Centella asiatica. The results showed that out of all the treated samples, FD-treated samples showed the lowest moisture content (2.4%), the lowest water activity (0.24%), and the highest rehydration ratio (5.51%). For samples treated using different drying methods, significant differences in Commission on Illumination – LAB (L *, a *, and b *) values and total color difference (E) were observed. FD-treated samples showed the minimum color change (E) and highest lightness (L*). Additionally, upon Fourier transform infrared spectral analysis, no major changes in the functional groups were observed between C. asiatica leaves processed using different drying methods. FD-treated samples showed the highest antioxidant activity followed by SHD-treated samples, as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging assays. The phenolic (chlorogenic acid, rutin, kaempferol, and quercetin) and triterpene saponin (madecassoside, asiaticoside, madecassic acid, and asiatic acid) contents of the dried samples of C. asiatica were measured using high-performance liquid chromatography, which showed that the FD method allowed for the highest retention of phenolic and triterpene saponins among the tested drying techniques. The physicochemical characteristics, antioxidant potential, and bioactive retention of the samples that underwent FD treatment were superior to those of other methods, and therefore, FD can be employed as the first-line drying technique for processing C. asiatica leaves.
Źródło:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2022, 103, 3; 235-247
0860-7796
Pojawia się w:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell
Autorzy:
Aguilar-Avila, Dalia S.
Martinez-Flores, Hector E.
Morales-Sanchez, Eduardo
Reynoso-Camacho, Rosalía
Garnica-Romo, Ma. Guadalupe
Powiązania:
https://bibliotekanauki.pl/articles/16538555.pdf
Data publikacji:
2023-08-31
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
thermomechanical treatment
tamarind shell
dietary fiber
phenolic compounds
antioxidant capacity
Opis:
The food-use of the tamarind (Tamarindus indica L.) fruit produces shell and seeds as by-products. In this work, the effects of the tamarind shell moisture content and the temperature of their extrusion on the dietary fiber content and physiochemical properties, such as water absorption capacity (WAC), oil absorption capacity (OAC), and glucose dialysis retardation index (GDRI) of the extrudates, were estimated. Moreover, the effects of the extrusion variables on the total phenolic and total flavonoid contents and on the antioxidant capacity of the tamarind shell were evaluated. The dry powdered tamarind shell was conditioned to have 32 or 39 g of water per 100 g of shell, prior to being subjected to extrusion. Subsequently, the conditioned samples were processed at 90°C, 100°C and 110°C in a single screw extruder. A non-extruded tamarind shell was taken as a control. The extrusion resulted in a 138.3% increase in the soluble dietary fiber content, along with 40.3% and 18.4% reductions of total phenolic and total flavonoid contents, respectively. The antioxidant capacity of the tamarind shell with moisture content of 32 g/100 g extruded at 100°C and 110°C was similar to that of non-extruded material. Moreover, the extruded products had the higher OAC compared to that of the control and they displayed an excellent response with regard to controlling the GDRI. The extrusion advantageously modified properties of the tamarind shell particularly when material with a moisture content of 32 g/100 g at 100°C was processed.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 3; 278-288
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Autorzy:
Costantini, Michela
Summo, Carmine
Centrone, Mariangela
Rybicka, Iga
D’Agostino, Mariagrazia
Annicchiarico, Paolo
Caponio, Francesco
Pavan, Stefano
Tamma, Grazia
Pasqualone, Antonella
Powiązania:
https://bibliotekanauki.pl/articles/1363264.pdf
Data publikacji:
2021-05-19
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
chickpeas
peas
phenolic extract
mineral composition
bioactive compounds
Opis:
Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea (Pisum sativum L.) and twelve chickpea (Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro- and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH• scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS•+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 177-185
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
UVB PROTECTIVE, ANTI-AGING, AND ANTI-INFLAMMATORY PROPERTIES OF AQUEOUS EXTRACT OF WALNUT (JUGLANS REGIA L.) SEEDS
Autorzy:
Przekora, Agata
Belcarz, Anna
Kowalczyk, Katarzyna
Wójcik, Michał
Wojciechowska, Katarzyna
Ginalska, Grażyna
Powiązania:
https://bibliotekanauki.pl/articles/895478.pdf
Data publikacji:
2018-10-31
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
cell culture
Reactive oxygen species
antioxidant
phenolic compounds
collagenase
UVB radiation
Opis:
Walnut (Juglans regia L., fam. Juglandaceae) fruit is found to be very rich in phenolic compounds and thus to show wide spectrum of biological activities like antioxidant, anti-inflammatory, or antitumour properties. Ethanol or methanol are preferentially used for preparation of walnut extracts for cosmetic applications. However, it is commonly known that alcohol causes dehydration and redness of the skin. The aim of this work was to prepare aqueous extract of undamaged walnut seeds rich in pellicles and to evaluate its antioxidant, anti-apoptotic, anti-inflammatory, and anti-aging properties in vitro. Conducted research clearly demonstrated that simple water extraction of undamaged kernels with pellicles allows to obtain rich in phenolic compounds (36-38 mg per g of lyophilisate) walnut extract, which protects fibroblasts and keratinocytes against oxidative stress induced by UVB dose of 35 mJ/cm2 (5-6-h exposure on a sunny day), protects keratinocytes against UVB-induced apoptotic death, limits the development of the inflammation in epidermis, and also possesses ability to inhibit collagenase and elastase. Thus, obtained aqueous walnut extract (at relatively low concentration of 5 µg/ml) is found to be a promising compound of sunscreen and anti-aging cosmetic formulations.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2018, 75, 5; 1167-1176
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology
Autorzy:
Lopez-Martinez, Leticia X.
Campos-Gonzalez, Nill
Zamora-Gasga, Victor M.
Domínguez-Avila, Jesús A.
Pareek, Sunil
Villegas-Ochoa, Mónica A.
Sáyago Ayerdi, Sonia G.
Gonzalez-Aguilar, Gustavo A.
Powiązania:
https://bibliotekanauki.pl/articles/2159268.pdf
Data publikacji:
2022-09-05
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant capacity
bioactive compounds
D-optimal design
response surface methodology
ultrasound
Opis:
The effect of ultrasound treatment (UT) on a beverage from mango pulp and carrot juice with added turmeric powder on total soluble phenolic content (TSP), total carotenoid content (TC) and antioxidant capacity (AOC) was evaluated. Response surface methodology (RSM) was applied to obtain the optimal formulation of the beverage. The AOC was assigned as a response variable in addition to TSP and TC. Mathematical modeling showed that the formulation with 35% (v/v) of mango pulp, 10% (v/v) of carrot juice, and 0.7% (w/v) of turmeric powder, yielded the highest values of TSP, TC, and AOC. The beverages were subjected to different ultrasound conditions with varying exposure times (ET), sonication amplitudes (SA), and pulse cycles (PC) to obtain the highest values for response variables. Statistical modeling showed that a UT at 21 min ET, 100% SA, and 0.7 s PC, increased TSP, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) by 15.5%, 45.1%, and 15.9%, respectively. Seven phenolic acids, three curcuminoids, five flavonoids, and a xanthonoid were identified in the beverages. The quantities of 3,4-dihydroxybenzoic acid, gallic acid, chlorogenic acids, (+)-catechin, quercetin, kaempferol, (–)-gallocatechin gallate, and mangiferin were higher in the UT beverage compared to the control, suggesting their release from cell-wall structures as a result of UT.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 287-296
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physiological and Biochemical Changes Induced by UV-B Radiation in Rosemary Plants Grown Under Salinity Stress
Autorzy:
Moghaddam, Abolghasem Hamidi
Arouiee, Hossein
Moshtaghi, Nasrin
Azizi, Majid
Shoor, Mahmoud
Sefidkon, Fatemeh
Powiązania:
https://bibliotekanauki.pl/articles/124221.pdf
Data publikacji:
2019
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
antioxidant activity
cross-tolerance
hydrogen peroxide
ion content
total phenolic compounds
Opis:
Plants are exposed to solar ultraviolet radiation due to use of sunlight for photosynthesis. Additionally, salinity in soil or water influences the plant productivity and quality considerably. Moreover, when plants are simultaneously exposed to multiple stresses, one form of stress can affect the response to other stress. Particularly, it has been shown that they can benefit from dual tolerance as salinity and UV-B radiation are applied together. In order to understand the effects of UV-B radiation and salinity stress on some physiological and biochemical parameters, one-year-old cuttings of rosemary plants were grown under different levels of ultraviolet B radiation (0, 4.32 and 6.05 kJ m-2 d-1) and salinity stress (control, 50, 100 and 150 mM NaCl). The results showed that 4.32 kJ m-2 d-1 UV-B treatment significantly increased plant biomass up to 17.9% as compared to control. However, by increasing salinity to 150 mM, plant biomass significantly decreased up to 18.1%, as compared to control. Regardless of UV-B treatments, plants, grown under 100 mM salinity stress, had produced 2.8 times higher total phenolic compounds (TPC) and also have greater antioxidant activity (33.1%) in comparison to control. Both treatments, enhanced UV-B radiation and salinity stress, significantly increased the concentration of proline, hydrogen peroxide (H2O2) and malondealdehyde (MDA). In relation of total soluble sugar (TSS) and ion content, both treatments acted in an opposing manner. In turn, the enhanced UV-B radiation decreased concentration of TSS and the Na+ content in leaves, salinity stress increased the concentration of TSS, as well as the Na+ content in leaves and root. The plants grown under 150 mM salinity level accumulated 5.32 and 2.83 times higher Na+ ions in leaves and roots, respectively, than control. In addition, salinity significantly decreased the relative water content (RWC), photosynthetic pigments and K+ content in leaves and roots. The interaction between UV-B irradiation and salinity showed that the UV-B radiation improved the K+ content in leaves, RWC and membrane stability and consequently resulted in a better tolerance of rosemary to salinity.
Źródło:
Journal of Ecological Engineering; 2019, 20, 5; 217-228
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Sea Fennel (Crithmum maritimum L.) Flowers as an Emerging Source of Bioactive Compounds
Autorzy:
Radman, Sanja
Mastelić, Linda
Ljubenkov, Ivica
Lazarevski, Sara
Politeo, Olivera
Podrug, Roko
Prga, Ivana
Čorić, Ivona
Popović, Marijana
Veršić Bratinčević, Maja
Skroza, Danijela
Brzović, Petra
Runjić, Marko
Urlić, Branimir
Generalić Mekinić, Ivana
Powiązania:
https://bibliotekanauki.pl/articles/48899271.pdf
Data publikacji:
2024-08-13
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
essential oil
volatile organic compounds
phenolics
fatty acids
tocopherols
antioxidant capacity
Opis:
Sea fennel (Crithmum maritimum L.) is an edible halophytic species rich in various valuable phytochemicals, and has accordingly, been used in traditional medicine and nutrition since ancient times. The aim of this study was to investigate the chemical composition of sea fennel flowers from three regionally (ecologically) different locations on the Croatian Adriatic coast (Pag, Korčula, Cavtat). The profiles of essential oils (EOs), fatty acids (FAs), tocopherols, and phenolic compounds (total phenolics, flavonoids, and tannins) as well as associated antioxidant capacity were analysed. The flowers collected at the northernmost site had the lowest contents of total phenolic compounds, limonene in the EO and unsaturated FAs, but the highest content of α-tocopherol, one of the best-known plant lipophilic antioxidants. On the other hand, the flowers from Korčula and Cavtat contained high amounts of phenolics, especially chlorogenic acid (7.99 and 13.27 mg/g dry plant matter, respectively), resulting in high antioxidant activity of the samples. Despite these differences in composition, which may be related to the geographical location of the sampling site, sea fennel flowers from all locations can be considered a valuable source of important health-promoting phytochemicals.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 221-231
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Research on polyphenols extraction from Polygonum multiflorum Thunb. roots
Autorzy:
Quoc, L.P.T.
Powiązania:
https://bibliotekanauki.pl/articles/2049058.pdf
Data publikacji:
2020
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
antioxidant
extract
phenolic compounds
Polygonum multiflorum Thunb.
właściwości antyoksydacyjne
związki fenolowe
Opis:
Introduction: Polygonum multiflorum Thunb. is a herbal common plant in Asia, with many beneficial health effects for human because it contains many bioactive compounds which can prevent some diseases, for instance such as cardiovascular diseases, cancers, neurodegenerative diseases, etc. Objective: The purpose of this research is to point out the effects of extraction factors such as type of solvent, material/solvent ratio (w/v), solvent concentration (%, v/v), temperature (°C) and extraction time on the extraction yield of phenolic compounds from Polygonum multiflorum Thunb. roots, for instance, total polyphenol content (TPC) and antioxidant capacity (AC). Methods: The raw material consisting of Polygonum multiflorum Thunb root was extracted by the reflux maceration method. TPC and AC of received extract were evaluated by the Folin-Ciocalteu technique and DPPH method with Trolox as a standard agent. Results: The optimal conditions for the extraction process were acetone-water mixture (60%, v/v) as a solvent, material/solvent ratio of 1/40, extraction temperature of 50°C and extraction time of 90 minutes. The surface structure of material after extraction process changed insignificantly compared with the initial structure. Conclusion: The results showed that TPC and AC obtained the best values (38.60±0.56 mg GAE/g DW (dry weight) and 298.15±2.99 µmol TE/g DW, respectively) at optimal extraction conditions. In addition, some phenolic compounds were detected in the extract such as gallic acid, catechin and resveratrol.
Źródło:
Herba Polonica; 2020, 66, 1; 9-17
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 30

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