Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves

Teleszko, Mirosława; Wojdyło, Aneta

doi:10.1016/j.jff.2015.02.041

Cited by 183 publications

(200 citation statements)

References 42 publications

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“…There have been a few reports on chemical composition of the leaves of A. melanocarpa [1,23,26]; however, they do not comprehensively characterize this material with respect to phenolic compound content. Teleszko and Wojdyło [26] give only the total amount of phenolic acids, whereas Lee et al [23] estimated caffeoylquinic acid isomers, seemingly chlorogenic and neochlorogenic acids, but that was not specified.…”

Section: Discussionmentioning

confidence: 99%

“…Teleszko and Wojdyło [26] give only the total amount of phenolic acids, whereas Lee et al [23] estimated caffeoylquinic acid isomers, seemingly chlorogenic and neochlorogenic acids, but that was not specified. Thi and Hwang [1], on the other hand, found chlorogenic and p-coumaric acids, which were not detected under our study.…”

Section: Discussionmentioning

confidence: 99%

“…Dried, powdered plant materials (fruits and leaves I and II), 0.5 g each (three replications), were extracted following the procedure described previously [25,26], with slight modification. The samples were extracted at room temperature with acidified methanol (1 ml 30% HCl per 100 ml MeOH) using a magnetic stirrer (5 × 20 ml, 5 × 30 min, 300 rpm).…”

Section: Anthocyaninsmentioning

confidence: 99%

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Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Szopa

Kokotkiewicz

Kubica

et al. 2017

Eur Food Res Technol

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neochlorogenic acid, and rosmarinic acid (max. 724.2, 482.7, 154.7 mg/100 g DW, respectively). Of the examined materials, A. arbutifolia leaves were characterized by the highest total phenolics content (9148.2 mg gal. ac. Eq./100 g DW) and showed the highest antioxidant activity in DPPH and FRAP assays. The results demonstrate that fruits of A. arbutifolia and A. ×prunifolia are a rich source of antioxidants and can be used as plant raw materials, alternatively to A. melanocarpa berries. Leaves of the investigated species are of potential therapeutic and dietary interest because of their high flavonol and phenolic acid content.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Anthocyaninsmentioning

confidence: 99%

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Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Szopa

Kokotkiewicz

Kubica

et al. 2017

Eur Food Res Technol

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“…These can be classified into three groups of phenolic compounds -hydroxycinnamic acids (4), flavonols (4) and flavan-3-ols (4) -which accounted for, respectively, 6, 1 and 93% of total content of polyphenols. Teleszko and Wojdyło (2015), studying phenolic compounds and antioxidant potential in selected edible fruit, also found that in flowering quince flavan-3-ols are dominant groups of polyphenols. Among the tested products, the FQJ was characterized by the highest concentrations of phenolic compounds -728.67 mg/100 g of juice.…”

Section: Sour Cherry-flowering Quince Smoothiesmentioning

confidence: 94%

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole timeof-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherryflowering quince smoothie, while the lowest was observed in the sour cherry-pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.

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“…Resultados similares han sido reportados por otros investigadores [22,25]. En tanto que la AA para el extracto de aguacate Hass por DPPH• es de 165,10 ± 4,36 μmol Trolox/100 g bh [26].…”

Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento

Ruiz

Rodriguez

González

2017

Biotecnol. sector agropecuario agroind

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Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves

Cited by 183 publications

References 42 publications

Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento

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