Article
Biochemistry & Molecular Biology
Sang Koo Park, Yoon Kyung Lee
Summary: The ethyl acetate fraction of Himalayan rhubarb possesses the strongest antioxidant activity and is the most efficient in extracting antioxidant contents. There is a highly significant correlation between total polyphenol content and antioxidant activity screening assays.
Article
Chemistry, Physical
Dinh Quy Huong, Mai Van Bay, Pham Cam Nam
Summary: The antioxidant abilities of thiourea derivatives were characterized by measuring the color change of DPPH and ABTS when reacting with the compounds. DPTU exhibited better free radical capture capability compared to BPTU, which was confirmed by quantum chemical calculations. Kinetic calculations revealed that hydrogen atom transfer mechanism is preferred over single electron transfer mechanism when thiourea derivatives react with free radicals, with HAT mechanism accounting for 99.99% of the product amount.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Engineering, Chemical
Fouad Ali Abdullah Abdullah, Dani Dordevic, Eliska Kabourkova, Johana Zemancova, Simona Dordevic
Summary: This study compares the antioxidant capacities of meat products and their plant-based alternatives and finds that the plant-based alternatives have higher polyphenol content and antioxidant capacity compared to traditional meat products. In terms of sensory attributes, there are no significant differences between the two except for Frankfurter sausages.
Article
Biochemistry & Molecular Biology
Justyna Belcar, Ireneusz Kapusta, Tomasz R. Sekutowski, Jozef Gorzelany
Summary: Adding kamchatka berry and haskap fruit to beer can increase the alcohol content, reduce bitterness, and enhance color. These fruits are rich in polyphenols and antioxidants, which contribute to the antioxidant activity of the beer.
Article
Biochemistry & Molecular Biology
Yana Zhao, Huizhen Li, Zhijun Zhang, Zhiqing Ren, Fuhan Yang
Summary: Polyphenols, particularly RosA and CafA, were extracted from Perilla frutescens using ultrasonic-assisted ethanol extraction and ultrasound-assisted cellulase hydrolysis methods. The total phenolic content was significantly increased by cellulase hydrolysis, and further purification led to higher phenolic content. HPLC analysis revealed the composition of polyphenols, and a system for isolating high-purity RosA and CafA was established. Antibacterial activities of the polyphenols demonstrated effective inhibition of various bacteria.
Article
Plant Sciences
Ivana Tirdil'ova, Alena Vollmannova, Silvia Ceryova, Peter Obtulovic, Julius Arvay, Erika Zetochova
Summary: White lupin seed is a legume rich in protein, fiber, and phytochemicals that can reduce the risk of dyslipidemia, obesity, and intestinal dysfunction. The contents of bioactive substances in the seeds are influenced by the year of cultivation, which is useful for selecting suitable locations for lupin cultivation.
Article
Food Science & Technology
Dongsheng Yang, Xuan Gao
Summary: Beer is the most widely consumed fermented beverage in the world with many health benefits. The antioxidants in beer, including phenolic compounds and vitamins, play a crucial role in preventing oxidative stress and DNA damage. The optimization of brewing process controls, such as malting, mashing, and fermentation, can increase the antioxidant activities and stability of beer. Selectively adding exogenous antioxidants can improve the antioxidant properties of beer.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
M. J. Petron, A. I. Andres, G. Esteban, M. L. Timon
Summary: This study focused on the in vitro antioxidant potential of aqueous extracts from brewer's spent grain and lees from four brewing craft beers. It was found that the content of roasted malt in the extracts affected their antioxidant potential, with higher levels of roasted malt leading to lower DPPH, ABTS+ and TPC values. Additionally, adding hops during brewing process can increase the total phenolic content in lees extracts.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Min Woo Baek, Han Ryul Choi, Tifsehit Solomon, Cheon Soon Jeong, Ok-Hwan Lee, Shimeles Tilahun
Summary: The research findings demonstrate that preharvest MeJA treatment can significantly enhance the phytochemical composition and antioxidant activities of hydroponically grown pak choi. Hydroponically grown MeJA-treated pak choi shows higher levels of chlorophylls, total phenolics, GSLs, total flavonoids, and stronger antioxidant capacities compared to soil-grown counterparts.
Article
Food Science & Technology
Chongting Guo, Jinfeng Bi, Xuan Li, Jian Lyu, Ye Xu, Jiaxing Hu
Summary: NCA, CA, and CT were the dominant polyphenols in thinned peach, with polyphenol oxidation being the main factor affecting their composition. CT was more susceptible to oxidation than CA and NCA. Additionally, there was competitive inhibition between CA, NCA, and CT during polyphenol enzymatic oxidation, impacting the antioxidant activity of the extracts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Mihaela Mirela Bratu, Semaghiul Birghila, Antoanela Popescu, Bogdan-Stefan Negreanu-Pirjol, Marius Radu, Corina Birghila
Summary: The study found considerable variations in total polyphenol content, individual phenolic contents, and antioxidant activity among 10 commercial lager beer brands produced in Romania. Statistical analysis indicated significant differences in antioxidant activity levels detected using different methods and across different packaging materials.
Article
Food Science & Technology
Meng-Qi Zhang, Jing Zhang, Yu-Tao Zhang, Jin-Yue Sun, Miguel A. Prieto, Jesus Simal-Gandara, Predrag Putnik, Ning-Yang Li, Chao Liu
Summary: Small berries are attractive for their high content in phenolic compounds and reported antioxidant activity, but there are few studies on their polyphenol composition. This study compared the antioxidant activities and polyphenol compositions of berry juice and pomace (by-products) from five kinds of berries. Results showed that pomaces had higher antioxidant activities and polyphenol contents than juices, with red raspberry pomace being the most potent. The main compounds in pomaces were phenolic compounds, and a total of 568 compounds were identified, including flavonoids and phenolic acids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Matteo Iannone, Elisa Ovidi, Sara Vitalini, Valentina Laghezza Masci, Andrea Marianelli, Marcello Iriti, Antonio Tiezzi, Stefania Garzoli
Summary: In this study, the volatile chemical profile of international hop varieties and craft beers obtained from them were analyzed, and their flavonoid and polyphenol content as well as antioxidant power were evaluated. The results showed the presence of compounds belonging to different chemical classes and differences in the volatile composition of the craft beers. All hop samples exhibited a high scavenging potential against radicals, and a positive correlation was found with polyphenol and flavonoid contents.
Article
Multidisciplinary Sciences
Lyanne Rodriguez, Andres Trostchansky, Irene Wood, Mauricio Mastrogiovanni, Hermine Vogel, Benita Gonzalez, Mario Marostica Junior, Eduardo Fuentes, Ivan Palomo
Summary: The study revealed that extracts from leaves and unripe fruits of Aristotelia chilensis have antiplatelet activity by inhibiting platelet aggregation and thrombin-induced platelet granule secretion, reducing reactive oxygen species formation, with phenolic and anthocyanin compounds playing a role in these effects.
Article
Chemistry, Applied
Eunsu Song, Jaeyoung Choi, Hyeeun Gwon, Kyo-Yeon Lee, Sung-Gil Choi, Md Atiqual Islam, Jiyeon Chun, Jinah Hwang
Summary: The bioactive compounds and antioxidant activity of different extracts of Dracocephalum moldavica seed were analyzed. The ethanol extract had the highest content of total phenols and flavonoids, as well as the highest radical scavenging activity.