Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential

Kobus‐Cisowska, Joanna; Szymanowska, Daria; Szczepaniak, Oskar; Gramza‐Michałowska, Anna; Kmiecik, Dominik; Kulczyński, Bartosz; Szulc, Piotr; Górnaś, Paweł

doi:10.1590/0103-8478cr20180863

Cited by 17 publications

(9 citation statements)

References 20 publications

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“…Chelating activities of crude asparagus extracts were measured according to the method by Kobus-Cisowska et al [13]. In the colorimetric assay, the amount of unchelated Fe 2+ was determined in crude extract after its reaction with 3-(2-pyridyl)-5,6-bis(4-phenylsulfonic acid)-1,2,4-triazine monosodium salt (i.e., ferrozine).…”

Section: Methodsmentioning

confidence: 99%

Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth

et al. 2019

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Common hop (Humulus lupulus L.) has significant health-promoting properties. Hop cones contain resins, essential oils, proteins, polyphenols, lipids, waxes, and cellulose. Hop extracts include bioactive compounds such as polyphenolic compounds (phenolic acids, and flavonols), and chlorophylls. The aim of this study was to compare the pro-health potential of hop cone extracts obtained from three cultivars (Magnum, Lubelski, and Marynka). The results showed that the cones of Magnum cultivar demonstrated the highest biological activity. The sum of phenolic acids and flavonols in ethanol extract was the highest for this variety and was equal 4903.5 µg/g dw. Ethanol extracts of Magnum cultivars showed the highest degree of iron ion chelation (55.43–88.76%) as well as the activity against 1,1-diphenyl-2-picrylhydrazyl radical (4.75 mmol Tx/g dw). Hop cone extracts as cholinesterase inhibitors showed high potential for aqueous variants. In terms of antimicrobial activity, all investigated extracts demonstrated strong inhibition against Staphylococcus aureus and Staphylococcus epidermidis, with the Magnum cultivar showing the strongest inhibition. Owing to the biofunctional features of hop cone, it can be concluded that it is an attractive raw material with pro-health potential that can be used much more widely in food technology. However, it should be noted that toxicological tests and in vitro tests must be carried out before the raw material is used in food production.

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Section: Methodsmentioning

confidence: 99%

Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth

et al. 2019

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“…The daily intake of polyphenols among the general population ranges from 0.1 to 1.0 g per day. Fruit, vegetables, herbs, spices, coffee, tea and wine are the main source of polyphenols [ 55 , 56 ].…”

Section: Polyphenol Contentmentioning

confidence: 99%

Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Dziedziński

Kobus‐Cisowska

Stachowiak

2021

Plants

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The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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“…These non-nutritive compounds include phenolic acids (PhA) and flavonols (Fla), and plants such as white mulberry constitute their source. PhA and Fla are typically reported in a low-molecular, esterified or etherified form with polymers of cellular walls (CHAN et al, 2016;KOBUS-CISOWSKA et al, 2019).…”

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confidence: 99%

Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

et al. 2019

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The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.

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Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential

Cited by 17 publications

References 20 publications

Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth

Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth

Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

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