• Title/Summary/Keyword: phenolics contents

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Phenolic compounds and antioxidant activity of berries produced in South Korea

  • Lee, Yongcheol;Lee, Jea-Kyoo;Kim, Jeong-Gon;Park, So-Hyun;Kim, Young-Eun;Park, Sung-Kyu;Kim, Moo-Sang
    • Journal of Applied Biological Chemistry
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    • v.63 no.4
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    • pp.297-303
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    • 2020
  • Berries are rich sources of phenolic compounds, which are known to have health-promoting effects. In this study, phenolic compounds of seven popularly consumed berries were analyzed by HPLC-ESI-MS/MS. In addition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and nitrite scavenging activities were investigated for comparison of the biological activity of the berry extracts. Chlorogenic acid was the major phenolic acid, which had the highest content in aronia, followed by blueberry. The rutin and isoquercetin contents were the highest in mulberry, followed by aronia, black raspberry, and blueberry. The anthocyanin content was the highest in black raspberry. Aronia showed the highest DPPH free radical and nitrite scavenging activities with the highest contents of total phenolics and proanthocyanidins.

Determination of Phenolic Compounds in Adzuki bean (Vigna angularis) Germplasm

  • Kim, Eun-Hye;Song, Hong-Keun;Park, Yong-Jin;Lee, Jeong-Ran;Kim, Min-Young;Chung, Ill-Min
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.56 no.4
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    • pp.375-384
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    • 2011
  • The aim of this study was to evaluate 30 phenolic compounds in adzuki bean germplasm. Adzuki 21653 had the highest content of total phenolics compounds ($6597\;{\mu}g\;g^{-1}$) while 104372 had the lowest concentration. The average total phenolic content of Japanese ($2432\;{\mu}g\;g^{-1}$) adzuki beans was higher than that of Korean ($2256\;{\mu}g\;g^{-1}$) adzuki beans. The average total phenolic contents were $2507\;{\mu}g\;g^{-1}$ in small sized adzuki beans from Japan and $2459\;{\mu}g\;g^{-1}$ in those from Korea. In large sized adzuki beans, the average total phenolic contents were $1315\;{\mu}g\;g^{-1}$ in Japanese seeds and $1232\;{\mu}g\;g^{-1}$ in Korean seeds. The average total phenolic contents in medium seeds were $2369\;{\mu}g\;g^{-1}$ in Japanese adzuki beans and $1397\;{\mu}g\;g^{-1}$ in Korean ones. In small seeds, the total phenolic contents of adzuki beans varied from $524\;{\mu}g\;g^{-1}$ to $6597\;{\mu}g\;g^{-1}$ in Japanese ones and from $375\;{\mu}g\;g^{-1}$ to $6569\;{\mu}g\;g^{-1}$ in Korean ones. Japanese and Korean adzuki beans were divided into landraces and wild adzuki beans. In this study, the wild adzuki beans showed higher contents of total phenolics than the native varieties. Specifically, the wild adzuki beans from Korea had the highest concentration of phenolics ($3403\;{\mu}g\;g^{-1}$). All adzuki bean germplasms were measured for their color and were classified into four groups accordingly: A; L < 30, +a, +b; B; L < 30, +a, -b, C; L > 50, +a, +b, D; L > 50, +a, -b. Especially, group B had the highest concentration of total phenolic compounds ($2827\;{\mu}g\;g^{-1}$), whereas group C had the lowest concentration ($1882\;{\mu}g\;g^{-1}$).

Comparison of Total Phenolics, Total Flavonoids Contents, and Antioxidant Capacities of an Apple Cultivar (Malus domestica cv. Fuji) Peel Powder Prepared by Different Powdering Methods (분말가공법에 따른 국내산 사과껍질분말의 총페놀, 총플라보노이드 및 항산화능 비교)

  • Youn, So Jung;Rhee, Jin-Kyu;Lee, Hyungjae
    • Food Engineering Progress
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    • v.21 no.4
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    • pp.326-331
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    • 2017
  • A cultivar (Malus domestica cv. Fuji) of apple was selected to make apple peel (AP) powder by three different powdering methods. Frozen AP was thawed and subsequently was dried or ground without drying. After AP was dried by hot-air drying at $60^{\circ}C$ or freeze-drying, the dried AP was ground using a conventional blender. Separately, the thawed AP was powered by using a cryogenic micro grinding technology (CMGT). The ground AP and three types of AP powder were extracted using deionized water, 20, 40, 60, 80, or 100% methanol, followed by vacuum evaporation. The total phenolics contents (TPC), total flavonoids contents (TFC), DPPH, and ABTS radical scavenging capacities of each extract were compared to determine an efficient powdering method. Lyophilized AP powder extract using 60% methanol showed the highest TPC and DPPH radical scavenging capacity. In contrast, 60% methanol extract of the powder by CMGT, resulting in the smallest particle, exhibited the highest TFC and ABTS radical scavenging capacity. This study suggests that the extraction yield of bioactive compounds from AP may be varied according to different powdering methods and that a new powdering process such as CMGT may be applicable to develop functional foods efficiently.

Morphological Characteristics and Antioxidant Activity Changes in 'Autumn Sense' Hardy Kiwi (Actinidia arguta) as Honey Plant during Fruit Ripening

  • Park, Youngki
    • Journal of Apiculture
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    • v.32 no.4
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    • pp.327-332
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    • 2017
  • In this study, we studied the changes in antioxidant activity of Actinidia arguta fruit of Autumn Sense cultivar during fruit ripening. The aim of this investigation was to find the knowledge of the changes of physiochemicals associated with fruit quality, antioxidant properties (free-radical scavenging activity and reducing power), total phenolics and vitamin C during fruit ripening. The highest free-radical scavenging activity (at $100{\mu}g/ml$) and reducing power (at $100{\mu}g/ml$) in A. arguta fruit were 78.57% and 0.22, respectively. Total phenolic content and vitamin C content in fruit of 10 days after fruit set were $639.48{\mu}g/g$ and $1052.2{\mu}g/g$, respectively. In general, the antioxidant activity and the related parameters, including total phenolic content and vitamin C content decreased during fruit ripening. These results improve knowledge of the effect of ripening on the antioxidant activity and related compounds contents that could help to establish the optimum A. arguta fruit harvest data for various usages.

Multivariate statistical analysis of the comparative antioxidant activity of the total phenolics and tannins in the water and ethanol extracts of dried goji berry (Lycium chinense) fruits

  • Kim, Joo-Shin;Kimm, Haklin Alex
    • Korean Journal of Food Science and Technology
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    • v.51 no.3
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    • pp.227-236
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    • 2019
  • Antioxidant activity in water and ethanol extracts of dried Lycium chinense fruit, as a result of the total phenolic and tannin content, was measured using a number of chemical and biochemical assays for radical scavenging and inhibition of lipid peroxidation, with the analysis being extended by applying a bootstrapping statistical method. Previous statistical analyses mostly provided linear correlation and regression analyses between antioxidant activity and increasing concentrations of phenolics and tannins in a concentration-dependent mode. The present study showed that multiple component or multivariate analysis by applying multiple regression analysis or regression planes proved more informative than linear regression analysis of the relationship between the concentration of individual components and antioxidant activity. In this paper, we represented the multivariate analysis of antioxidant activities of both phenolic and tannin contents combined in the water and ethanol extracts, which revealed the hidden observations that were not evident from linear statistical analysis.

Antioxidant compounds and activities of pedicel and sepals from twelve varieties of colored cherry tomatoes

  • Kim, Yena;Shin, Youngjae;Kim, Young-Jun
    • Korean Journal of Food Science and Technology
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    • v.52 no.6
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    • pp.604-609
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    • 2020
  • This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY', 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20 mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.

The Effect of Far-Infrared Irradiation on Functional Components of Grape Seed (원적외선 처리가 포도씨의 기능성분에 미치는 영향)

  • Lee, Jihyun;Baek, Jiyoung;Yoon, Sung-Ran;Kwon, Joong-Ho
    • Current Research on Agriculture and Life Sciences
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    • v.28
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    • pp.53-62
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    • 2010
  • The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.

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Variations of DOC and Phenolics in Pore-water of Peatlands (이탄습지 공극수내 용존유기탄소와 페놀계열 물질의 변화도)

  • Freeman, Chris;Kim, Seon-Young;Kang, Ho-Jeong
    • Korean Journal of Ecology and Environment
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    • v.35 no.4 s.100
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    • pp.306-311
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    • 2002
  • The amount and composition of dissolved organic carbon in wetlands are of great importance for their influence in secondary productivity, various biogeochemical processes, and aquatic ecosystem functions. In the present study, we measured variations of DOC and phenolics concentrations in pore-water of three northern peatlands (bog, fen, and swamp) over a 1-year period. General microbial activity (soil respirometry) and phenol oxidase enzyme activity were determined in the same peatlands to elucidate mechanisms underlying the differences in DOC and phenolics contents. The concentrations of DOC varied 25.5-45.4 (bog),29.2-71.4 (fen), and 13.5-87.6 (swamp) mg/L, while phenolic concentrations ranged 13.3-48.1 (bog), 7.6-29.5(fen) , and 4.9-30.8 (swamp) mg/L. The seasonal variations of DOC and phenolics in the swamp suggest that litterfall may be one of the most important factors for the DOC dynamics in such systems. The lowest microbial activity and phenol oxidase activity were found in the bog, which appears to Induce high percentage of phenolic contents in pore-water from bogs. It is also suggested that not only the DOC concentrations but also composition of DOC is of great importance in wetland biogeochernistry.

Antioxidant and Antiviral Activities of Polyphenolics in Plum Wine (자두와인 내 폴리페놀 화합물의 항산화 및 항바이러스 활성)

  • Kang, Byung-Tae;Kwon, Dur-Han;Choi, Wha-Jung;Kim, Soon-Hee;Park, Dong-Cheol
    • Food Science and Preservation
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    • v.15 no.6
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    • pp.891-896
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    • 2008
  • Total phenolics and flavonoids, and the antioxidant capacity of plum cultivar wines (Prunus salicina L. cv. Soldam and P. salicina L. cv. Formosa) were determined using spectrophotometric methods. The total phenolic and flavanoid contents of Soldam wine were $478.4\;{\pm}\;5.6\;mg$ GAE and $202.4\;{\pm}\;7.5\;mg$ CE per L,respectively, and in Formosa wine were $200.6\;{\pm}\;7.5\;mg$ GAE and $64.4\;{\pm}\;6.8\;mg$ CE per L, respectively. Neutral and acidic phenolics in Soldam wine were extracted with ethyl acetate and 0.01 N HCl, respectively. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay, neutral phenolics (64.5 EDA%) had $3{\sim}4$ times higher antioxidant activity than acidic phenolics (21.5 EDA%) and other related phenolic compounds such as chlorogenic acid (15.5 EDA%) and quercetin (24.6 EDA%) at a concentration of $100\;{\mu}g/mL$. The antiviral activities of neutral and acidic phenolics in Soldam wine were investigated in vitro using a virus-induced cytopathic effect (CPE) inhibition assay. Results showed that neutral and acidic phenolics at concentrations of $100\;{\mu}g/mL$ inhibited porcine epidemic diarrhea virus (PEDV) replication at rates of 78.12% and 58.37%, respectively. The inhibition rate of 10 g/mL neutral phenolics (69.42%) was higher than that of ribavirin as an antiviral reagent (57.86%). At concentrations of $100\;{\mu}g/mL$ or less, neutral and acidic phenolics of Soldam wine had no cytotoxic effect against vero cells.

Antioxidant property of leaves and calluses extracts of in-vitro grown 5 different Ocimum species

  • Song, Hyuk;Kumar, Prem;Arivazhagan, Girija;Lee, Sang-Il;Yoon, Hyung-Moon;Kim, Ick-Hee;Kwon, Hyuk-Jung;Kim, Jong-Moon;Hakkim, Faruck Lukmanul
    • Journal of Plant Biotechnology
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    • v.39 no.3
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    • pp.146-153
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    • 2012
  • In this study, the antioxidant property of leaf and callus extracts of five selected in vitro grown Ocimum species (Ocimum sanctum, Ocimum kilimandscharicum, Ocimum gratissimum, Ocimum basilicum, and Ocimum americanum) and their respective callus extracts was investigated. The callus cultures were successfully initiated on Murashige and Skoog (MS) medium supplemented with 2,4-dichlorophenoxy acetic acid (2,4-D) (1mg L) combined with different concentrations (0.1-0.4 mg L) of kinetin as plant growth regulators. Total phenolic contents were estimated using the Folin-Ciocalteu reagent. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power, $Fe^{2+}$ chelating activity, and ${\beta}$-carotenelinoleic acid bleaching assays were used to determine the biological effects of the extracts. Interestingly, all the callus extracts exhibited significant (p<0.05) increase in phenolic contents and antioxidant activity. Furthermore, a liner correlation was obtained between the total phenolic contents and free radical scavenging activity ($R^2$ = 0.783). The extracts of leaves and calluses of Ocimum species exhibited activity in all the in vitro antioxidant assays, but its extent was less potent that the positive controls butylated hydroxyl anisole (BHA) and ascorbic acid. A higher accumulation of phenolics in the callus extracts suggests that isolation of high-concentration materials with antioxidant activivity is possible from in vitro callus cultures rather than field-grown plant organs. Furthermore, these extracts may be used as an effective preservative in the food industry.