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Tytuł:
Total phenolic content, FTIR analysis, and antiproliferative evaluation of lupin seeds harvest from western Romania
Autorzy:
Danciu, Corina
Zinuca Pavel, Ioana
Babuta, Roxana
Ersilia, Alexa
Suciu, Oana
Pop, Georgeta
Soica, Codruta
Dehelean, Cristina
Radulov, Isidora
Powiązania:
https://bibliotekanauki.pl/articles/986676.pdf
Data publikacji:
2017
Wydawca:
Instytut Medycyny Wsi
Tematy:
antiproliferative
ftir
germination
polyphenols
lupin seeds
Opis:
Introduction. Lupinus spp. are herbaceous perennial flowering plants included in the Fabaceae family. Among the approximately 200 species belonging to this genre, Lupinus albus L., also known as white lupin, Lupinus angustifolius L., and narrow-leafed lupin or blue lupin, represent two of the most studied species due to their intense culinary use and potential biological activity. The intention of the study was to characterize total phenolic content, perform FTIR analysis, and antiproliferative effects against A375 human melanoma cells extracts obtained from germinated and ungerminated seeds from Lupinus albus L. and Lupinus angustifolius L. Materials and method. Total phenolic content was assessed using the Folin-Ciocalteu colorimetric method. FTIR spectra were carried out by a Shimadzu Prestige-21 spectrometer in the range 400–4000 cm-1, using KBr pellets and resolution of 4 cm-1. Antiproliferative capacity was screened by employing the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) and scratch assay methods. Results. The study showed increased values corresponding to total phenolic content for the germinated extracts. FTIR spectra confirmed the presence of genistein and main cinnamic acids derivatives (ferulic, caffeic, rosmarinic, and coumaric acids). All tested extracts showed weak antiproliferative potential against A375 human melanoma cells. Conclusions. Germinat on increased the amount of bioactive compounds in the seeds of the two studied species of lupin. FTIR analyses provided an important fingerprint of the chemical composition.
Źródło:
Annals of Agricultural and Environmental Medicine; 2017, 24, 4
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity, total phenolic content and flavonoid concentrations of different plant parts of Teucrium polium L. subsp. polium
Autorzy:
Stankovic, M.S.
Niciforovic, N.
Mihailovic, V.
Topuzovic, M.
Solujic, S.
Powiązania:
https://bibliotekanauki.pl/articles/59038.pdf
Data publikacji:
2012
Wydawca:
Polskie Towarzystwo Botaniczne
Tematy:
antioxidant activity
total phenol content
flavonoids concentration
plant part
Teucrium polium ssp.polium
phenol content
Opis:
Total phenolic content, concentration of flavonoids and in vitro antioxidant activity of twenty different extracts from the whole plant and plant parts (leaves, flowers and stems) of Teucrium polium were determined. The total phenolic contents ranged between 14.57 to 157.84 mg of GaA/g of extract. The concentrations of flavonoids varied from 6.48 to 139.87 mg of Ru/g of extract. Antioxidant activity was determined in vitro using DPPH reagent and expressed as concentration of each extract required to inhibit radical by 50% (IC50) values that ranged from 26.30 to 2190.75 μg/ml. The methanolic leaves extract contain the greatest concentration of phenolic compounds (157.84 mg of GaA/g) and showed strong antioxidant activity (IC50 = 26.30 μg/ml). Ginkgo and Green tea extracts were analyzed for comparison, and the results indicated that some extracts of T. polium were equal in activity with Ginkgo or Green tea and some appeared to have greater activity. The obtained results suggest strong antioxidant activity and large contribution of separate analysis for the maximum exploitation of active phenolic compounds from T. polium. Based on this information, plant parts of this plant are natural sources of antioxidant substances of high importance.
Źródło:
Acta Societatis Botanicorum Poloniae; 2012, 81, 2
0001-6977
2083-9480
Pojawia się w:
Acta Societatis Botanicorum Poloniae
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Autorzy:
Tomsone, Lolita
Galoburda, Ruta
Kruma, Zanda
Majore, Kristine
Powiązania:
https://bibliotekanauki.pl/articles/1363311.pdf
Data publikacji:
2020
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
horseradish
pomace
microencapsulated juice
total phenolic content
radical scavenging activity
bioaccessibility
Opis:
Health-conscious consumers are interested in products with an increased bioactive compound content. The nutritional quality is considered both as a stability and bioaccessibility concern. The aim of this study was to investigate the effect of horseradish products (horseradish root pomace, horseradish leaf pomace, microencapsulated horseradish root and leaf juice) on the physicochemical properties of biscuits, as well as to assess in vitro bioavailability and activity of phenolics. The bioactive compounds and antioxidant activity of horseradish products, which were used to replace the flour in biscuit dough, were analysed. Physicochemical parameters (pH, water activity, colour, phenolic compound contents, and antioxidant activities) were determined for the biscuits. Horseradish products compared to other cruciferous vegetables have a high content of phenolic compounds, as well as high antioxidant activity. Higher levels of bioactive compounds were found in microencapsulated horseradish leaf juice, compared to the other horseradish products used in the study. Enriched biscuits had a significantly higher total phenolic content (TPC) and antioxidant activity, compared to the control. After 180-day storage, TPC of biscuits with horseradish root products did not change significantly but in biscuits with horseradish leaf products it decreased by 27–29%. The bioaccessibility index of phenolic compounds after in vitro digestion of enriched biscuits ranged between 2.19 and 2.99. Microencapsulated horseradish leaf juice was more effective in enriching biscuits with bioactive compounds. The developed biscuits enriched with horseradish products could meet consumer expectations for healthy, functional food.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 419-428
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Autorzy:
Nguyen, Thi-Van-Linh
Nguyen, Quoc-Duy
Nguyen, Phuoc-Bao-Duy
Powiązania:
https://bibliotekanauki.pl/articles/2019467.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
avocado pulp
mango pulp
refractance window drying
drying kinetics
phenolics
color parameters
Opis:
Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.2510-10 m2/s to 7.2410-10 m2/s for avocado pulp, and from 4.5010-10 m2/s to 10.6710-10 m2/s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 27-38
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley
Autorzy:
Dadan, Magdalena
Tylewicz, Urszula
Tappi, Silvia
Rybak, Katarzyna
Witrowa-Rajchert, Dorota
Dalla Rosa, Marco
Powiązania:
https://bibliotekanauki.pl/articles/1417241.pdf
Data publikacji:
2021-09-03
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
basil
parsley leaves
ultrasound treatment
steaming
chlorophyll
lutein
total phenolic content
Opis:
Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophylls content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 3; 311-321
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of extraction technique on yield and antioxidant activity of extracts from Moringa oleifera leaf
Autorzy:
Dzięcioł, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/778776.pdf
Data publikacji:
2020
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Moringa oleifera
extracts
antioxidant activity
DPPH radical scavenging method
total phenolic content.
Opis:
The article presents research on the exploring of extraction process of biologically active substances from the leaves of the Moringa oleifera tree using ethanol. Ethanolic extracts were obtained using three different techniques: maceration with shaking, ultrasound-assisted extraction and extraction in Soxhlet apparatus, in different time variants: 1, 2 and 4-hours. After solvent evaporating and drying, the yields of dry extracts obtained in particular processes were calculated. The antioxidant activity of extracts was analyzed spectrophotometrically using DPPH radical scavenging method, and total phenolic content (TPC) was determined by Folin-Ciocalteu method. By means of gas chromatography with mass selective detector (GC-MS), 11 biologically active compounds present in ethanolic extracts were identified, among which α-tocopherol had the greatest share. Based on the results, the influence of the extraction technique and time on the yield and antioxidant activity of M. oleifera leaf extracts were discussed.
Źródło:
Polish Journal of Chemical Technology; 2020, 22, 4; 31-35
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Activity and total phenolic content of Alnus glutinosa and Alnus incana leaves
Działanie antyoksydacyjne i zawartość fenoli w liściach Alnus glutinosa i Alnus incana
Autorzy:
Mushkina, O.V.
Gurina, N.S.
Konopleva, M.M.
Bylka, W.
Matlawska, I.
Powiązania:
https://bibliotekanauki.pl/articles/11542554.pdf
Data publikacji:
2013
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
Alnus glutinosa and A. incana (Betulaceae), are a small to medium size tree, native to the Northern Hemisphere. The leaves of this species are used in the Republic of Belarus as a source of antioxidants. The aim of this work was investigation of antioxidant activities and total phenolics content in various extracts obtained using water, mixture water with ethanol (from 9:1 to 2:8), and ethanol from A. glutinosa and A. incana leaves. Phenolics content was determined by method with Folin-Ciocalteu reagent and calculated on ellagic acid. The antioxidant activities were measured utilising 1,1-diphenyl-2 picrylhydrazyl (DPPH) radical scavenging test. The highest phenolics concentration was observed in the extracts prepared by extraction with the mixture of water:ethanol from 7:3 to 3:7 and ranged from 17.82% to 18.96% for A. glutinosa and from 10.82% to 12.55% for A. incana. This extracts exhibited the highest free radical scavenging activity ranging from 49.21% to 49.42% and from 41.28% to 41.67% for A. glutinosa and A. incana respectively, comparable to the activity of quercetin. Therefore the mixture of water:ethanol from 7:3 to 3:7 should be used for preparing extracts from this species for medicinal purposes. Results also indicated the existence of a high correlation between antioxidant activity and total phenolics content.
Alnus glutinosa i A. incana (Betulaceae), są niewielkimi drzewami, występującymi w stanie naturalnym na obszarach półkuli północnej. Liście obu gatunków są stosowane na terenie Białorusi jako źródło antyoksydantów. Celem naszej pracy było oznaczenie aktywności antyoksydacyjnej oraz zawartości sumy polifenoli w różnych wyciągach otrzymanych z liści Alnus glutinosa i A. incana przez ekstrakcję wodą, mieszaniną wody z etanolem (9:1 do 2:8) i etanolem. Zawartość polifenoli oznaczano metodą z odczynnikiem Folin-Ciocalteu, w przeliczeniu na kwas elagowy. Aktywność antyoksydacyjną mierzono, stosując 1,1–diphenyl–2 picrylhydrazyl radical (DPPH) scavenging test. Zaobserwowano, że najwyższa zawartość polifenoli występowała w wyciągach otrzymanych przez ekstrakcję mieszaninami woda:etanol od 7:3 do 3:7 i wynosiła od 17,82% do 18,96% dla A. glutinosa i od 10,82% do 12,55% dla A. incana. Te ekstrakty wykazywały też najwyższą zdolność zmiatania rodnika w granicach od 49,21% do 49,42% dla A. glutinosa i od 41,28% do 41,67% dla A. incana, porównywalną z aktywnością kwercetyny. Stąd mieszanina woda:etanol od 7:3 do 3:7 powinna być stosowana w celu otrzymywania wyciągów stosowanych w celach leczniczych. Wyniki wskazują też na korelację między aktywnością antyoksydacyjną a zawartością związków fenolowych.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2013, 12, 3; 3-11
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Determination of Total Phenolic Content and Some Selected Metals in Extracts of Moringa oleifera, Cassia tora, Ocimum gratissimum, Vernonia baldwinii and Telfairia occidentalis Plant Leaves
Autorzy:
Louis, H.
Maitera, O. N.
Boro, G.
Barminas, J. T.
Powiązania:
https://bibliotekanauki.pl/articles/1114032.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Nigeria herbs
Phenol
antioxidant
diets
metals
plants
Opis:
The main objective of this research is to determine the content of metals (Ca, Cu, Fe, Mg and Zn) and total phenols in different plant extracts of Moringa oleifera, Cassia tora, Ocimum gratissimum, Vernonia baldwinii and Telfairia occidentalis. Content were determined using Atomic Absorption Spectroscopy. The result indicate that Moringa oleifera plant extracts range from 0.25 ±0.00 to 6.13 ±0.30 mg/kg, Cassia tora plant extracts - 0.17 ±0.03 to 7.48 ±0.06 mg/kg, Ocimum gratissimum plant extracts - 0.18 ±0.00 to 5.43 ±0.12 mg/kg, Vernonia baldwinii and Telfairia occidentalis plant extracts - 0.21 ±0.03 to 7.86 ±0.12 mg/kg and 0.17 ±0.00 to 4.52 ±0.06 mg/kg, respectively. The results also revealed a lower abundance of heavy metals. The total phenolic content was determined using the modified Folin-Ciocalteu method. Herein, the phenolic content in Moringa oleifera was 8.50 ±1.23 mg Garlic Acid Equivalent g-1 (mg GAE g-1), Cassia tora - 30.00 ±0.00 mg GAE g-1, Ocimum gratissimum - 45.00 ±1.41 mg GAE g-1 , Vernonia baldwinii - 49.00 ±1.14 mg GAE g-1 and Telfairia occidentalis - 46.6 7 ±0.27 mg GAE g-1. We found the lowest total phenol content in Moringa oleifera. This also possessed high chelating activity. In contrast, Vernonia baldwinii contained the highest total phenol content, but had low chelating activity. The plant extracts with high levels of phenolic compounds exhibited good antioxidant activity.
Źródło:
World News of Natural Sciences; 2017, 11; 11-18
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of enzymatic pretreatment on yield and chemical composition of Rosmarinus officinalis essential oil
Autorzy:
Dzięcioł, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/2174831.pdf
Data publikacji:
2022
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Rosmarinus officinalis essential oil
Rosmarinus officinalis hydrolate
modification of hydrodistillation
enzymatic pretreatment
total phenolic content (TPC)
Opis:
Effect of enzymatic pretreatment before hydrodistillation process on yield and composition of Rosmarinus officinalis essential oil was studied. Results obtained by using two selected commercial enzymes applied in food and beverage industry were compared. Control process with non-enzymatic pretreatment in analogous conditions was also performed for proper interpretation of results. Application of gas chromatography with mass selective detector (GC-MS) enabled analysis and comparison of essential oils composition. Moreover, total phenolic content (TPC) was determined spectrophotometrically in post-processing hydrolates, which are also valuable products e.g. for cosmetic applications. Modifications of isolation process by pretreatment with selected enzymes resulted in significant increase in essential oil yields in comparison to conventional hydrodistillation and control process with non-enzymatic pretreatment in analogous conditions. No substantial changes in the composition of obtained essential oils were observed. In post-processing hydrolates higher values of total phenolic content (TPC) were found both after enzymatic and non-enzymatic pretreatment.
Źródło:
Polish Journal of Chemical Technology; 2022, 24, 4; 61--66
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in chemical composition, total phenolic content and antioxidant activities of jujube (Ziziphus jujuba Mill.) fruits at different maturation stages
Zmiany w składzie chemicznym, całkowitej zawartości fenoli i aktywności antyoksydacyjnej owoców głożyny pospolitej (Ziziphus jujuba Mill.) na różnych poziomach dojrzewania
Autorzy:
Gündüz, K.
Saraçoğlu, O.
Powiązania:
https://bibliotekanauki.pl/articles/11542790.pdf
Data publikacji:
2014
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
Jujube (Ziziphus jujuba Mill.) fruit is an important medicinal plant in Turkey. Several characteristics of jujube fruit harvested at four maturation stages were evaluated. The maturation stages were classified by degree (%) of dark color formation on the fruit surface [Stage (S1), 1–10% (S2), 11–50% (S3), 51–100% (S4)]. Fruit weight, width, length, stone weight, flesh/stone ratio, total soluble solids (TSS), titratable acidity (TA), organic acids and specific sugars were determined. Total phenolic content (TPC) was measured along with antioxidant activity (AOC), determined by Ferric Reducing Ability of Plasma (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC). Results of the study showed that TSS increased from 12.8% to 18.3% from the S1 to the S4 fruit stage, respectively. The S3 had the highest TPC (6518 mg GAE‧kg fw). The highest AOC were recovered from S2 (TEAC; 74.4 μmol TE‧g fw, FRAP; 50.9 μmol TE‧g fw), followed by S3 (TEAC; 63.6 μmol TE‧g fw, FRAP; 37.6 μmol TE‧g fw). The main organic acid was citric acid as determined by the HPLC method. Fructose content tended to be more stable than glucose or sucrose.
Owoce głożyny pospolitej (Ziziphus jujuba Mill.) są ważną rośliną leczniczą w Turcji. Oceniono kilka cech głożyny zebranej w czterech fazach dojrzewania. Etapy dojrzewania oceniono według stopnia (%) tworzenia się ciemnego koloru na powierzchni owoców [etap (E1), 1–10% (E2), 11–50% (E3), 51–100% (E4)]. Określono wagę, długość i szerokość owoców, wagę pestek, stosunek miąższu do pestki, całkowitą zawartość rozpuszczalnych substancji stałych (TSS), kwasowość miareczkową (TA) oraz kwasy organiczne i cukry. Całkowitą zawartość fenoli (TPC) zmierzono razem z aktywnością antyoksydacyjną według metody FRAP i TEAC. Wyniki badania wykazały, że TSS zwiększył się, odpiwiednio, z 12,8% do 18,3% od etapu E1 do E4. E3 miał najwyższy TPC (6518 mg GAE·kg świeżej masy). Najwyższe AOC stwierdzono w E2 (TEAC; 74,4 µmol TE·g świeżej masy, FRAP; 50,9 µmol TE·g świeżej masy), następnie w E3 (TEAC; 63,6 µ mol TE·g świeżej masy, FRAP; 37,6 µmol TE·g świeżej masy). Głównym kwasem organicznym był kwas cytrynowy określony metodą HPLC. Zawartość fruktozy była bardziej stabilna niż glukozy czy sacharozy.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2014, 13, 2; 187-195
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
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