A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

Alu’datt, Muhammad H.; Rababah, Taha; Alhamad, Mohammad N.; Al-Mahasneh, Majdi A.; Almajwal, Ali; Gammoh, Sana; Ereifej, Khalil; Johargy, Ayman; Alli, Inteaz

doi:10.1016/j.foodchem.2016.09.057

Cited by 137 publications

(78 citation statements)

References 79 publications

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“…The total phenolic content of ALP aqueous extract was 1,262.50 mg GAE/100 g indicating the abundance of phenolic constituents in ALP. These findings were well positioned within the broad range of total polyphenols (19.00–10,133.00 mg GAE/100 g) in numerous medicinal plants (Li et al, ) and the range 28.0–1,887.0 mg GAE/100 g in many oil‐bearing plants (Alu'datt et al, ). However, relatively high content of total phenolic of Argel leaves methanolic extract (3,290.00 mg GAE/100 g) has recently been reported (Muddathir, Yamauchi, Batubara, Mohieldin, & Mitsunaga, ).…”

Section: Resultsmentioning

confidence: 56%

Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage

Al‐Juhaimi

Ahmed

Adiamo

et al. 2017

J Food Process Preserv

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The phytochemical composition and antioxidant activity of Argel leaf powder (ALP) and its effect on the quality attributes of camel patties were investigated. ALP contains substantial amounts of total phenolics (1,262.50 mg GAE/100 g), and anthocyanin (60.11 µmol/g) and possesses high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity (86.85%). The major phenolic compounds in ALP were isorhamnetin, (+)‐catechin, catechol, gallic acid, and protocatechuic acid. Increasing the concentration of ALP in camel patties improved (p ≤ .05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, DPPH, redness (a), yellowness (b), pH, and microbiological stability, while the dimensional shrinkage, TBARS, and lightness (L) were reduced. Throughout the storage period, the ALP formulated camel patties revealed better stability of the physicochemical, oxidation, microbiological, and sensory attributes compared to nonformulated patties. Generally, the findings of this study proved the antioxidant and antimicrobial potentials of 4–6% ALP as a functional additive to preserve patties. Practical applications Natural herbs play an important role in preserving sensitive foods. Camel meat is highly subjected to microbial and chemical spoilage as they are rich in essential nutrients. The adverse effects of different chemical preservatives attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of camel meat, new processing technologies and new ingredient systems that are associated with natural herbs are applied. These results showed that the potentiality of Argel powder in the development of novel healthy meat products with improved shelf life and superior product quality was high.

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Section: Resultsmentioning

confidence: 56%

Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage

Al‐Juhaimi

Ahmed

Adiamo

et al. 2017

J Food Process Preserv

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“…Other compounds could have been involved instead. In this regard, phenolic compounds with strong antioxidant activities are known to be present in virgin olive oils . For this reason, the possible presence of phenolic antioxidants in the TA concentrates was investigated.…”

Section: Resultsmentioning

confidence: 99%

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

et al. 2018

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Concentrates of TA, containing MA and OA, can be readily obtained from a byproduct generated by filtration of crude olive pomace oils. Concentrates isolated from oils obtained by centrifugation were rich in MA, whereas those from oils extracted with hexane were rich in OA. The concentrates showed slight antioxidant properties that can be mainly attributed to the presence of phenolic compounds and not to TA. © 2018 Society of Chemical Industry.

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“…The use of natural strategies to inhibit the I. multifiliis ‐induced mortality of fish is one of the most important solutions to overcome the serious problem in the aquaculture industry (Song et al., ). Phenolic compounds are an extensively distributed group of plant carbon‐based secondary metabolite with demonstrated functional antioxidant, antibacterial, antifungal and antiproliferative properties (Alu'datt et al., ; Song et al., ). TA is a water‐soluble mixture of digallic acid esters of glucose which is able to inactive microorganisms through its interaction with proteins present in the cytoplasmic membrane and leakage of ions and other cell content (Nychas, Skandamis, Tassou, & Roller, ).…”

Section: Discussionmentioning

confidence: 99%

The in vitro and in vivo effect of tannic acid on Ichthyophthirius multifiliis in zebrafish (Danio rerio) to treat ichthyophthiriasis

Alavinia

Mirzargar

Rahmati‐Holasoo

et al. 2018

Journal of Fish Diseases

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The in vitro antiparasitic effect of polyphenol tannic acid (TA) on Ichthyophthirius multifiliis theronts and tomonts was evaluated. In vitro antiparasitic assays revealed that TA in a dose- and time-dependent pattern through the damage of parasite plasma membrane could be 100% effective against I. multifiliis theronts at concentrations of 8 and 11 ppm during all the exposure times (45-270 min). The tomonts proliferation was completely inhibited by penetrating TA (at least 15 ppm for 22-hr exposure) into encysted tomont across the cyst wall. However, 10 ppm TA could result in a ninefold decrease in the population of live tomonts compared to the control group (p < 0.05). Although at theront concentrations of over 6,000 per zebrafish (Danio rerio), a 100% prevalence of ichthyophthiriasis during a 5-day exposure was recorded, results of in vivo tests showed that the parasite that pretreated up to 10 ppm TA for 70 min had not any capability to infect the studied zebrafish population. The acute toxicity (96 hr-LC ) of TA for zebrafish was 19.51 ppm. Thus, TA can be considered as a natural therapeutant to safely and efficiently improve the health of aquatic systems by controlling ichthyophthiriasis.

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A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

Cited by 137 publications

References 79 publications

Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage

Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

The in vitro and in vivo effect of tannic acid on Ichthyophthirius multifiliis in zebrafish (Danio rerio) to treat ichthyophthiriasis

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