Influence of several postharvest processing methods on polyphenol oxidase activity and cichoric acid content of Echinacea purpurea roots

Tang, Tie-xin; He, Hanjun; Wu, Hong; Hu, Zhuoyan

doi:10.1016/j.indcrop.2011.02.010

Cited by 20 publications

(12 citation statements)

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“…In addition to extraction and analysis technical differences, a variety of sample preparation conditions contributed toward the disparity of reported chicoric acid levels in the literature. We demonstrated that blanching was a straightforward initial sample extraction step critical for high retention of phenolic compounds in samples high in native enzymes (Lee et al, 2002; Lee and Scagel, 2009; Zhang et al, 2011). Optimal extraction procedures for chicoric acid may differ from other compounds that may be of interest in plant samples.…”

Section: Identification Synthesis and Biosynthesis Chicoric Acidmentioning

confidence: 99%

Chicoric acid: chemistry, distribution, and production

2013

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Though chicoric acid was first identified in 1958, it was largely ignored until recent popular media coverage cited potential health beneficial properties from consuming food and dietary supplements containing this compound. To date, plants from at least 63 genera and species have been found to contain chicoric acid, and while the compound is used as a processing quality indicator, it may also have useful health benefits. This review of chicoric acid summarizes research findings and highlights gaps in research knowledge for investigators, industry stakeholders, and consumers alike. Additionally, chicoric acid identification, and quantification methods, biosynthesis, processing improvements to increase chicoric acid retention, and potential areas for future research are discussed.

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Section: Identification Synthesis and Biosynthesis Chicoric Acidmentioning

confidence: 99%

Chicoric acid: chemistry, distribution, and production

2013

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“…And it was reported to have HIV-1 and HIV-1 integrase inhibiting effect [9]. The root and rhizome is the medicinal valued portion of E. purpurea, and its biological yield and cichoric acid content are enhanced by optimization of cultivation management, post-harvest and extraction [10][11][12][13]. A report of [14] showed that the phenolic compounds mainly present in the parenchyma cells of cortex and phloem, as well as in the pith.…”

Section: Introductionmentioning

confidence: 99%

The Synthesis and Storage Sites of Phenolic Compounds in the Root and Rhizome of <i>Echinacea purpurea</i>

Li¹,

Tang²,

Liang³

et al. 2012

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Cichoric acid is the main phenolic compound in the root and rhizome of the medicinal part, Echinacea purpurea that is known for possessing immune enhancing characteristics. In this study, we analysis the the synthesis and storage sites of phenolic compound in E. purpurea. We used fluorescent microscopy, transmission electron microscopy, cytochemical and immunocytochemical localization to observe the distribution of phenolic compounds. Our results show that the phenolic compounds were mostly distributed in the cortex parenchyma cells, vascular parenchyma cells and pith parenchyma cells in the root and rhizome, and mainly present in the vacuoles, large intercellular spaces and their surrounding cell walls. No phenolic compounds were observed in the cytoplasm and the organelles. We concluded that the phenolic compounds were synthetized in the cortex parenchyma cells, vascular parenchyma cells and pith parenchyma cells in the root and rhizome, and stored in the vacuoles of parenchyma cells. The above results provided significantly cytological information for further approaching the metabolic regulation and transfer pathways of phenolic compounds in biochemistry and molecular biology.

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“…3a) activity, except the NB-HAD samples where the drying treatment seemed to be more effective in the denaturing of PPO enzymes. Drying temperature significantly (p<0.05) affected the enzymatic content, as also reported by Zhang et al (2011). HAD at high temperature would positively contribute to inactivate the enzymes.…”

Section: Effect Of Processing On Enzymatic Activity and Antioxidant Psupporting

confidence: 72%

Assessment of the Influence of Processing Conditions on the Antioxidant Potential of Extracts Obtained From Olive Oil Industry Byproducts

Mateo¹,

Hussam²

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Alimentos de la Universitat Politècnica de València. Gracias a todos por la ayuda y los buenos momentos. En especial, gracias a mis compañeros por amenizar las interminables horas en el "lab" con sus risas y tertulias.A Ana María, Jose, Julia, Luis y María, del grupo MIQUALI, por formar parte de las míticas bodegas y de todo lo vivido en ellas.A César y Carmi, por sacarme siempre una sonrisa, abrirme su corazón y brindarme su amistad. Gracias porque conoceros ha formado parte de lo mejor de esta etapa.A los grandes amigos que a pesar de las diferencias, los años y la distancia siguen interpretando los silencios y leyendo en las miradas. Gracias por estar ahí, gracias por vuestra amistad.A las "Anas", por el cariño y el apoyo durante todo este tiempo. Gracias por hacerme sentir en casa.A toda mi familia, porque todo lo que tengo y lo que soy os lo debo a vosotros. A mi hermana, gracias por ser la mejor, por estar siempre a mi lado y querer compartirlo todo conmigo. A todos, abuelos, papás, tíos, Bego y Pablito, gracias por quererme y creer en mí de manera incondicional.A Jordi, por hacerme sentir inmensamente afortunada. Gracias por apoyarme en cada desafío, por tu paciencia y, sobretodo, por el amor y la ilusión que hacen girar mi mundo.

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Influence of several postharvest processing methods on polyphenol oxidase activity and cichoric acid content of Echinacea purpurea roots

Cited by 20 publications

References 23 publications

Chicoric acid: chemistry, distribution, and production

Chicoric acid: chemistry, distribution, and production

The Synthesis and Storage Sites of Phenolic Compounds in the Root and Rhizome of <i>Echinacea purpurea</i>

Assessment of the Influence of Processing Conditions on the Antioxidant Potential of Extracts Obtained From Olive Oil Industry Byproducts

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Influence of several postharvest processing methods on polyphenol oxidase activity and cichoric acid content of Echinacea purpurea roots

Cited by 20 publications

References 23 publications

Chicoric acid: chemistry, distribution, and production

Chicoric acid: chemistry, distribution, and production

The Synthesis and Storage Sites of Phenolic Compounds in the Root and Rhizome of &lt;i&gt;Echinacea purpurea&lt;/i&gt;

Assessment of the Influence of Processing Conditions on the Antioxidant Potential of Extracts Obtained From Olive Oil Industry Byproducts

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The Synthesis and Storage Sites of Phenolic Compounds in the Root and Rhizome of <i>Echinacea purpurea</i>