Phenolic acids and flavonoids profiles of extracts from edible wild fruits and their antioxidant properties

Cosmulescu, Sina; Trandafir, Ion; Nour, Violeta

doi:10.1080/10942912.2016.1274906

Cited by 104 publications

(96 citation statements)

References 33 publications

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“…Many researchers have recently paid special attention to fruits of Cornelian cherry ( C. mas L.) [ 18 , 19 , 20 ], that are rich in biologically-active compounds, iridoids in particular, and thereby exhibit potential therapeutic properties [ 21 , 22 , 23 ].…”

Section: Discussionmentioning

confidence: 99%

Bioactive Compounds in Cornelian Cherry Vinegars

Kawa-Rygielska¹,

Adamenko²,

Kucharska

et al. 2018

Molecules

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We analyzed the effect of Cornelian cherry varieties differing in fruit color (‘Yantaryi’—yellow fruits, ‘Koralovyi’—coral fruits, ‘Podolski’—red fruits) and the production method on the physicochemical and antioxidative properties of Cornelian cherry vinegars, and on their content of iridoids and polyphenols. Acetic fermentation was conducted by two methods: I) single-stage (spontaneous) acetic fermentation, without inoculation with microorganisms, and II) two-stage fermentation in which the first stage involved the use of Saccharomyces bayanus—Safspirit fruit yeast for alcoholic fermentation, and the second one included spontaneous acetic fermentation. Acetic acid, glycerol, individual iridoids, phenolic acids, flavonols, and anthocyanins were quantified by a high-performance liquid chromatography (HPLC) method. The antioxidative activity was determined based on the following tests: 2,2-Diphenyl-2-picryl-hydrazyl (DPPH•), 2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS•+), and ferric reducing antioxidant power (FRAP), while the total polyphenols content was determined using the Folin-Ciocialteu (F-C) reagent test. Both the Cornelian cherry variety and vinegar production method affected the antioxidative properties as well as concentrations of iridoids and polyphenols in the finished product. The concentration of total polyphenols (F-C) in vinegars ranged from 326.60 to 757.27 mg gallic acids equivalents (GAE)/100 mL vinegar, whereas the antioxidative activity assayed with the DPPH• and FRAP methods was the highest in the vinegars produced from the coral and red varieties of Cornelian cherry with the two-stage method. Loganic acid predominated among the identified iridoids, reaching a concentration of 185.07 mg loganic acid (LA)/100 mL in the vinegar produced in the two-stage fermentation from the coral-fruit variety. Caffeoylquinic acid derivatives were the main representatives among the identified phenolic compounds. The results of this study demonstrate Cornelian cherry vinegars to be rich sources of biologically-active iridoids and phenolic compounds with antioxidative properties.

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Section: Discussionmentioning

confidence: 99%

Bioactive Compounds in Cornelian Cherry Vinegars

Kawa-Rygielska¹,

Adamenko²,

Kucharska

et al. 2018

Molecules

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“…They postulated that a strong synergistic effect of phenolics, flavonoids and ascorbic acid, as well as other uninvestigated bioactive compounds, could be responsible for the DPPH scavenging activity. Cosmulescu et al (2017) concluded that the antioxidant activity of Rosa spp. fruits was linked to individual phenolic compounds rather than to total phenolic content.…”

Section: Dpph Scavenging Activitymentioning

confidence: 99%

Local genotypes of dog rose from Interior Aegean region of Turkey as a unique source of pro-health compounds

Okatan¹,

Çolak²,

Güçlü

et al. 2019

Bragantia

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Rosehip, Rosa canina L. fruit, is valued for its flavor, taste, color and aroma, in accordance with its recognition as one of richest sources of pro-health compounds. Screening, preservation and propagation of the most valuable local populations of rosehip are performed for food, pharmacological, and cosmetic applications. Eleven native R. canina genotypes from the Interior Aegean region, Turkey, were collected and analyzed regarding organic acids, phenolic compounds, sugars, and DPPH scavenging activity within this study. Regarding biochemical profile of fruits, protocatechuic acid and quercitrin were the most dominant compounds among 12 identified phenolics. The dominant organic acids were malic and citric and fructose and glucose

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“…There is a current growing interest in natural sources with a high content of bioactive compounds [1]. Among these natural sources, plant products (fruits, berries, leaves, flowers, etc.,) with antioxidant properties are increasingly being applied in the food, cosmetic and pharmaceutical industries as effective remedies to counteract the harming actions of free radicals and to stop oxidant processes that cause different pathological conditions [2]. Such natural antioxidants are very useful as substitutes for synthetic antioxidants, the use of which is being restricted because of their potential risks for health and side-effects [3].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Analytical Ultrasound-Assisted Methods for the Extraction of Total Phenolic Compounds and Anthocyanins from Sloes (Prunus spinosa L.)

et al. 2020

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Prunus spinosa L. is a shrub that produces berries—sloes—with a high content of phenolic compounds and anthocyanins. Numerous consumer products are made from sloes, such as “Pacharán” liquors or jams. For these reasons, it is crucial to design accurate analytical methods for the extraction of these bioactive compounds in order to promote their consumption and to improve our health. In this study, an ultrasound-assisted extraction method was developed to extract phenolic compounds and anthocyanins from sloes. Several process variables (methanol composition, pH, temperature, cycle, amplitude, and sample–solvent ratio) were optimized based on a Box–Behnken design. The most influential parameters for the extraction of total phenolic compounds were the cycle, the percentage of methanol, and pH of the extraction solvent, with 0.2 s, 67%, and pH 7 as their optimal values, respectively. For total anthocyanins, all parameters were influential, with 44% methanol at pH 2, 48 °C, 0.2 s cycles, 30% amplitude, and 1.5 g/20 mL ratio as the optimal values for their corresponding variables. Both methods showed high recoveries, short time use, and high precision (RSD < 5%). In addition, the sloe liqueur “Pacharán” and sloe jams were analyzed to demonstrate the applicability of these methods for the extraction of the real matrix.

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Phenolic acids and flavonoids profiles of extracts from edible wild fruits and their antioxidant properties

Cited by 104 publications

References 33 publications

Bioactive Compounds in Cornelian Cherry Vinegars

Bioactive Compounds in Cornelian Cherry Vinegars

Local genotypes of dog rose from Interior Aegean region of Turkey as a unique source of pro-health compounds

Optimization of Analytical Ultrasound-Assisted Methods for the Extraction of Total Phenolic Compounds and Anthocyanins from Sloes (Prunus spinosa L.)

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