Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure

Krygier, K.; Sosulski, F. W.; Hogge, Lawrence

doi:10.1021/jf00110a028

Cited by 399 publications

(275 citation statements)

References 14 publications

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“…Os compostos fenólicos presentes tanto no bagaço quanto no EBC foram extraídos sequencialmente por solventes de diferentes polaridades segundo método descrito por KRYGIER et al 13 e modificado por MOREIRA e MANCINI-FILHO 18 . Foi feita extração com éter etílico na proporção de 1:5 (g da amostra: solvente) durante 1 hora em agitador magnético (modelo RO15 power, IKA ® , Staufen, Alemanha) à temperatura ambiente.…”

Section: Preparo Dos Extratos Alcoólico E Aquosounclassified

Avaliação da atividade antioxidante dos compostos fenólicos naturalmente presentes em subprodutos do pseudofruto de caju (Anacardium occidentale L.)

Broinizi¹,

Andrade-Wartha²,

Silva³

et al. 2007

Ciênc. Tecnol. Aliment.

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This study aimed to determine the antioxidant capacity of cashew apple pulp and raw concentrated extract. The antioxidant potential of aqueous (EAq) and alcoholic (EAlc) extracts and of free phenolic acids (FPA) and esterified (soluble -SPA and insoluble -IPA) fractions of the by-products of the cashew apple clone CCP-76 were evaluated in a β-carotene-linoleate system by the free radical [2,2-diphenyl-1-picrylhydrazyl (DPPH•)] scavenging assay and the Rancimat test. In addition, the total phenolic content and phenolic acid profile were determined using Folin-Ciocateau reagent and gas chromatography, respectively. The EAq and the FPA fraction of the by-products showed the highest phenolic content. The phenolic acid fractions generally displayed stronger antioxidant activity than the extracts tested with the β-carotene-linoleate and DPPH systems. However, in the Rancimat test, the extracts showed higher antioxidant activity than the fractions and BHT. Nine phenolic acids (gallic, ferulic, caffeic, protocatechuic, quinic, cinnamic, gentisic, p-coumaric and salicylic acids), which give the fractions their antioxidant potential, were identified and quantified (both free and esterified forms). These results characterized the in vitro antioxidant capacity of the pulp and raw concentrated extract of the cashew apple clone CCP-76.

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Section: Preparo Dos Extratos Alcoólico E Aquosounclassified

Avaliação da atividade antioxidante dos compostos fenólicos naturalmente presentes em subprodutos do pseudofruto de caju (Anacardium occidentale L.)

Broinizi¹,

Andrade-Wartha²,

Silva³

et al. 2007

Ciênc. Tecnol. Aliment.

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“…Wet food sample (500 mg) was hydrolyzed in 4 N NaOH solutions (2 mL) at room temperature for 3 h [18]. The hydrolysate was neutralized by the addition of 4.2 N HCl solutions (2 mL) and then diluted with methanol (4 mL).…”

Section: Rp-hplc Analysis and Quantifying Fa Derivatives In Food Samplesmentioning

confidence: 99%

Liposoluble Antioxidative Components in Japanese Traditional Fermented Food "Amazake" Made from Brown Rice

Wada¹,

Sakamoto²,

Matsugo³

2018

J Bioprocess Biotech

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“…Polyphenolic rich fractions were obtained according to Krygier et al, (1982). Free phenolic acids (FPA) were extracted six times, each into 20 mL of tetrahydrofurane (THF), using a separatory funnel.…”

Section: Seaweed Collection and Hydrophilic Extract Preparationmentioning

confidence: 99%

Inhibition of LDL-oxidation and antioxidant properties related to polyphenol content of hydrophilic fractions from seaweed Halimeda Incrassata (Ellis) Lamouroux

Costa-Mugica

González

Mondejar

et al. 2012

Braz. J. Pharm. Sci.

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LDL oxidation and oxidative stress are closely related to atherosclerosis. Therefore, natural antioxidants have been studied as promising candidates. In the present study, the LDL oxidation inhibition activity of bioactive compounds from Halimeda incrassata seaweed. associated to antioxidant capacity, was evaluated in vitro. Experimental work was conducted with lyophilized aqueous extract and phenolic-rich fractions of the seaweed and their effect on LDL oxidation was evaluated using heparin-precipitated LDL (hep-LDL) with exposure to Cu 2+ ions and AAPH as the free radical generator. H. incrassata had a protective effect for hep-LDL in both systems and the presence of phenolic compounds contributed to the activity where phenolic-rich fractions showed significant capacity for inhibition of oxidation mediated by Cu 2+ ions. The observed effect could be related to the antioxidant potential of polar fractions evidenced by reducing activity and DPPH• radical scavenging. The results obtained in vitro further support the antioxidant and LDL oxidation inhibition properties of H. incrassata and further knowledge toward future phytotherapeutic application of the seaweed. Uniterms:Halimeda incrassata/antioxidant properties. Antioxidants. Polyphenols. Lipoproteins/ oxidation inhibition.A oxidação da LDL e o estresse oxidativo estão intimamente relacionados com a aterosclerose. Por isso, os antioxidantes naturais têm sido estudados como candidatos promissores. No presente trabalho foi avaliada in vitro a capacidade de inibição da oxidação da LDL pelos compostos bioativos da alga Halimeda incrassata em associação à capacidade antioxidante. O trabalho experimental foi conduzido com extratos polares (extrato aquoso liofilizado e frações ricas em fenólicos) e seu efeito na oxidação da LDL foi avaliado usando LDL precipitada com heparina (hep-LDL), oxidada com íons de Cu 2+ e AAPH, como geradores de radicais livres. A H. incrassata apresentou efeito protetor para hep-LDL em ambos sistemas e a presença de compostos fenólicos contribuiu para a atividade em que as frações ricas em fenólicos demonstram capacidade significativa em inibir a oxidação mediada pelos íons de Cu 2+. O efeito observado deve estar relacionado com o potencial antioxidante das frações polares medido pela atividade redutora e varredura do radical DPPH. Os resultados obtidos demonstram as propriedades antioxidantes e de inibição da oxidação da LDL da H. incrassata e podem contribuir para as evidências de futuras aplicações fitoterapêuticas desta alga. Unitermos:Halimeda incrassata/propriedades antioxidantes. Antioxidantes. Polifenóis. Lipoproteínas/ inibição da oxidação.

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Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure

Cited by 399 publications

References 14 publications

Avaliação da atividade antioxidante dos compostos fenólicos naturalmente presentes em subprodutos do pseudofruto de caju (Anacardium occidentale L.)

Avaliação da atividade antioxidante dos compostos fenólicos naturalmente presentes em subprodutos do pseudofruto de caju (Anacardium occidentale L.)

Liposoluble Antioxidative Components in Japanese Traditional Fermented Food "Amazake" Made from Brown Rice

Inhibition of LDL-oxidation and antioxidant properties related to polyphenol content of hydrophilic fractions from seaweed Halimeda Incrassata (Ellis) Lamouroux

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