(+)-Catechin and (−)-epicatechin in Bulgarian fruits

Tsanova-Savova, Silvia; Ribarova, F.; Gerová, M

doi:10.1016/j.jfca.2004.06.008

Cited by 68 publications

(39 citation statements)

References 19 publications

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“…It is worth noting that Cafona had a very higher content of all polyphenols compared to the Pelese fruit. In particular, it is very high the chlorogenic acid content, while flavonoids and flavanoids amounts agree with those reported in literature [10,30], even if Radi et al [4] did not found neither catechin, nor epicatechin in Cafona fruits. Figures 1, 2, 3, 4, 5, 6 show the changes in phenolic compounds after drying.…”

Section: Phenolic Composition Of Fresh Fruits and Changes After Dryingsupporting

confidence: 90%

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

Madrau

Piscopo

Sanguinetti

et al. 2008

Eur Food Res Technol

195

120

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This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55°C; (2) air temperature at 75°C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis). Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher at the lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars, while the decrease in the other compounds was significantly more marked in the sample dried at 75°C. The antioxidant activity increased significantly in Cafona fruits and this increase was confirmed by a diminution of the redox potential.

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Section: Phenolic Composition Of Fresh Fruits and Changes After Dryingsupporting

confidence: 90%

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

Madrau

Piscopo

Sanguinetti

et al. 2008

Eur Food Res Technol

195

120

View full text Add to dashboard Cite

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“…27 Syringic acid showed nearly one third the concentration of chlorogenic acid content in this study. Epicatechin content was very close to that shown by Tsanova-Savova et al, 28 Catechin values were about one half of epicatechin in all treatments (up to 44.81 mg kg −1 FW in pears from spring treatment). Herrmann 6 reported that 'Williams' fruits exhibited up to 10 mg kg −1 FW of catechin.…”

Section: Content Of Phenolic Compoundssupporting

confidence: 88%

“…Herrmann 6 reported that 'Williams' fruits exhibited up to 10 mg kg −1 FW of catechin. Tsanova-Savova et al 28 determined lower mean values (3.7 mg kg −1 FW) and Amiot et al 7 also cited similar values of catechin (5 mg kg −1 FW).…”

Section: Content Of Phenolic Compoundsmentioning

confidence: 90%

Influence of branch bending on sugar, organic acid and phenolic content in fruits of ‘Williams’ pears (Pyrus communis L.)

Colarič¹,

Štampar²,

Solar³

et al. 2006

J Sci Food Agric

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Selected sugars, organic acids and phenolic compounds were analysed in mature fruits of 'Williams' pears using high-performance liquid chromatography. Fruits were harvested from the branches of trees tested in three treatments: branches were bent in summer 2003 (1 September), in spring 2004 (15 May) and control (branches were not bent). Pears contained up to 73.54 g kg −1 fresh weight (FW) of fructose, 9.42 g kg −1 FW of glucose, 7.94 g kg −1 FW of sucrose and 24.59 g kg −1 FW of sorbitol. Major organic acids were (in order of descending quantity) citric, malic, shikimic and fumaric acid (up to 3.05 g kg −1 FW, 2.24 g kg −1 FW, 71.79 mg kg −1 FW and 0.49 mg kg −1 FW, respectively). Chlorogenic acid (280.86-357.34 mg kg −1 FW) was the predominant phenolic acid, followed in concentration (mg kg −1 FW) by syringic acid (95.46-131.32), epicatechin (46.55-83.09), catechin (25.67-44.81), vanillic acid (1.87-3.48), sinapic acid (0.83-1.72) and caffeic acid (0.72-1.04). Significant differences in content of fructose, sorbitol, total sugars, catechin, epicatechin, sinapic acid, syringic acid, and a sum of determined phenolic compounds were observed among the treatments. Fruits from summer bending branches had the lowest content of individual sugars, citric acid and phenolic compounds and the highest content of malic, shikimic and fumaric acid. The highest content of fructose, sorbitol, sucrose, total sugars, caffeic acid, catechin, epicatechin and syringic acid were determined in the fruits from the spring treatment. In the control treatment the highest content of glucose, citric acid, chlorogenic acid, sinapic acid, vanillic acid, as well a sum of determined phenolics, were observed. The lowest content of fumaric acid was in the spring treatment and of malic and shikimic acid in the control.

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“…Many healthy effects of epicatechin have been reported previously, including improving insulin sensitivity, [22] anti-allergy, [23] retarding Alzheimer's disease, [24] etc. Epicatechin was detected in all 15 determined Bulgarian fruits, [25] except melon. The content of epicatechin in these fruits was from less than 0.3 mg/kg in fig to 87 mg/kg in black grape.…”

Section: Phenolic Compositionsmentioning

confidence: 96%

Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars

Zhang

Khan

Lin

et al. 2018

International Journal of Food Properties

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The phytochemical composition and antioxidant activity of fruits are associated with their health benefits. Longan is a traditional Chinese edible and medicinal fruit, but its varietal differences in phytochemical profiles and antioxidant activity were unknown. Twenty-four longan cultivars from southern China were investigated in this study. Their total phenolic and flavonoid contents in pulp were 22.09-132.47 mg gallic acid equivalents/100 g and 2.48-14.26 mg catechin equivalents/100 g, respectively. The mean contributions of free phenolics and flavonoids to the total were 82.5% and 94.0%, respectively. Among 10 individual phenolics detected by HPLC, the contents of epicatechin, 4-methylcatechol, chlorogenic, and vanillic acids were relatively higher. The cellular antioxidant activity (CAA) of longan pulp showed significant varietal discrepancies and positive correlation with phenolic and flavonoid contents. Phenolics in longan pulp of 24 cultivars showed lower CAA potential than many other fruits with the CAA qualities from 0.35 to 1.21 µmol quercetin equivalent/100 µmol total phenolics. Longan cultivars were classified into six groups by hierarchical clustering analysis. Six cultivars in group 4 and 6 had higher phytochemical contents and CAA activity. ARTICLE HISTORY

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(+)-Catechin and (−)-epicatechin in Bulgarian fruits

Cited by 68 publications

References 19 publications

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

Influence of branch bending on sugar, organic acid and phenolic content in fruits of ‘Williams’ pears (Pyrus communis L.)

Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars

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