Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products

Abstract

The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p ≤ 0.05) correlation between this component and ferulic and vanillic acids was noted.

Hypolipidemic Effect of the Autoclaved Extract Prepared from Pea (<i>Pisum sativum</i> L.) Pods In Vivo and In Vitro

“…Slanc et al reported that methanol extracts from Pisum sativum inhibited pancreatic lipase activity in vitro, and the removal of polyphenol from the extract decreased its inhibitory activity to less than 40% of the control (31). All plant materials, in addition to peas, contain phenolics (13). In our study, the lipaseinhibiting activity of 13.3 mg/mL AE was increased after the removal of polyphenol.…”

“…Polyphenol content was dramatically reduced, but SDF, reducing sugar and sitosterol contents were increased. The pea pods contained ash (6.660.5 g/100 g) (13), and the peas contained phenolic acids such as coumaric acid at 2.160.2 mg/100 g, syringic acid at 41.760.0 mg/100 g, and vanillic acid at 43.161.2 mg/100 g, as well as some pigments such as carotenoids (3.260.3 mg/100 g) and chlorophyll (0.560.2 mg/100 g) (25,29). We considered that the residual components of the pea pod and AE also contained components similar to those mentioned.…”

“…We selected AE to obtain bound-type polyphenols and total dietary fiber in parallel without acid or alkali treatment and organic solvent extraction. Most naturally occurring phenolic compounds are present as conjugates with polysaccharides and protein, as discovered by Klepacka et al (13).…”

ANTIOXIDANT AND ANTIMUTAGENIC ACTIVITIES OF TAIF GRAPE (<i>VITIS VINIFERA</i>) CULTIVARS

“…Significant differences were noticed among the five cultivars understudy. The difference in the content of total phenols depended on several factors such as variety, climatic and ecological factors, cultural practices and harvesting method (Klepacka et al, 2011). Pinheiro et al (2009) determined differences in concentration of total phenolics in commercial grape juices produced from grapes belonging to Benitaka cultivar.…”

“…Other researchers confirm that the content of phenolic compounds that prevails in products made of grape may depend on relevant factors, the grape variety, the method applied for extracting the compounds and the storage conditions. According to Klepacka et al (2011) the amount of phenolic compounds vary according to factors such as, climate, soil condition, grape variety, grape ripeness, grape maceration, pH and others. Grapes that are squeezed with husks, peel and seed generate larger amounts of those compounds.…”