Phenolic compounds in fruits – an overview

Haminiuk, Charles Windson Isidoro; Maciel, Giselle Maria; Plata-Oviedo, Manuel Salvador Vicente; Peralta, Rosane Marina

doi:10.1111/j.1365-2621.2012.03067.x

Cited by 461 publications

(329 citation statements)

References 238 publications

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“…Antioxidants act as inactivates for free radicals. Most common antioxidants in vegetables and spices are vitamin C, E, phenolic compounds, carotenoids (Haminiuk et al, 2012). They are compounds when added to food products can increase the shelf-life of food products during processing.…”

Section: Introductionmentioning

confidence: 99%

“…In particular, phenolic compounds isolated from plants are recognised as the most promising group of molecules that help to prevent oxidation and maintain product quality (Olfe, Ianzhong, & Iu, 2003 The apple (Malus domestico) pomace of the high carbohydrate content is used as a substrate in a number of microbial processes for the production of organic acids, enzymes, and pigments (Figuerola & Mar, 2005). Apple pomace can be used for flavour compounds, oxalic acid and as a medium for bakers yeast for pigment production, radical-scavenging and antioxidant properties of apple polyphenols are frequently cited as important contributors in different models of human chronic diseases (Elleuch et al, 2011;Haminiuk et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Konrāde

Kļava

2017

Rural Sustainability Research

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Abstract. Vegetable processing in food industry results in significant amount of by-products -peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave-vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g -1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg -1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g -1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g -1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g -1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g -1 DW.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Konrāde

Kļava

2017

Rural Sustainability Research

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“…Phenolic compounds are secondary metabolites found in plants and plant derived foods such as fruits, teas and red wine (Haminiuk et al, 2012). They are used by the plants against phytopathogens, radiation and are involved in antioxidant events (Tiveron et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry)

et al. 2016

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The aim of this study was to assess the anti-quorum sensing activity of phenolic extracts from grumixama (Eugenia brasiliensis), also known as Brazilian cherry, in concentrations that did not interfere with bacterial growth. The pulp phenolic compounds were extracted by using solid phage extraction in a mini-collumn C18 and quantified by spectrophotometry. The anti-quorum sensing activity was evaluated by testing the inhibition of violacein production in Chromobacterium violaceum and by evaluating the swarming motility in Aeromonas hydrophila and Serratia marcescens, both phenotypes regulated by quorum sensing. The phenolic extract strongly inhibited the production of violacein in C. violaceum, reducing its production in comparison with a control with no extract. No inhibition of growth was observed at the concentrations tested for quorum sensing inhibition. Confirming the quorum sensing inhibition phenotype, the extract was also able to inhibit swarming motility in S. marcescens and in A. hydrophila, although in the later the effect was marginal. Dverall, these results indicate that phenolic extract from E. brasiliensis presents quorum sensing inhibitory activity most likely due to the presence of fruit phenolics which have been implicated as quorum sensing inhibitors in Gram negative bacteria.Keywords: quorum sensing; anti-quorum sensing; phenolic extract; Brazilian cherry; Eugenia brasiliensis. Practical Application:The phenolic extract in this study presents potential applications in the food and pharmaceutical industries due to inhibition of phenotypes regulated by quorum sensing, which include production of virulence factors and spoilage enzymes. By inhibiting phenotypes associated with quorum sensing, the extract presents potential application as a natural preservative for food conservation and as an alternative or an adjuvant with antibiotics.

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“…Phenolic compounds, a diverse class of plant secondary metabolites, not only impart color and flavor to berries, but also beneficial effects against chronic diseases such as cardiovascular diseases, cancers, and certain degenerative diseases (Haminiuk, Maciel, Plata-Oviedo, & Peralta, 2012;ZafraStone et al, 2007). The phenolic compounds of berries are classified into several structural and chemical classes such as phenolic acid (hydroxybenzoic acids and hydroxycinnamic acids), flavonoids (anthocyanins and flavonols), stilbenes (resveratrol), lignans, and tannins (hydrolyzed tannins and condensed tannins) (Paredes-López, Cervantes-Ceja, VignaPérez, & Hernández-Pérez, 2010).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Yang

Choi

2016

CyTA - Journal of Food

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Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH • , ABTS •+ , FRAP, and reducing power). The total polyphenol, total flavonoid, and total anthocyanin contents of bokbunja were significantly higher than those of other berries, followed by mulberry, blackberry, cranberry, raspberry, wild strawberry, and strawberry. Antioxidant activity assays also showed that bokbunja's antioxidant activity exceeded that of the other berries. Bokbunja had not only significantly higher levels of kaempferol, quercetin, and ellagic acid but also the highest ellagic acid content (408.57 mg kg −1 fresh weight). The potential antioxidant activities of bokbunja might be ascribed to its high total polyphenol, total flavonoid, and total anthocyanin contents. Ellagic acid may also affect antioxidant activity, although the concentrations of other phenolic compounds such as kaempferol, quercetin, and quercetin-3-O-rutinoside were high in other berries such as blackberry, cranberry, and mulberry.Comparación de la composición fenólica y la actividad antioxidante de la frambuesa negra coreana Bokbunja, (Rubus coreanus Miquel) con otros seis tipos de frutos del bosque RESUMEN Se analizaron la bokbunja (Rubus coreanus Miquel) y otros seis frutos del bosque para determinar sus propiedades fisicoquímicas y su actividad antioxidante utilizando cuatro métodos diferentes (DPPH • , ABTS •+ , FRAP y poder reductor). El contenido total de polifenoles, flavonoides y antocianina de la bokbunja fue significativamente más alto que aquel de otros frutos del bosque, seguido por el de las moras de Morus, las moras de Rubus, los arándanos rojos, las frambuesas, las fresas silvestres y las fresas. Los ensayos de actividad antioxidante mostraron también que la actividad antioxidante de la bokbunja excedió a aquella de los otros frutos del bosque. La bokbunja no solamente obtuvo unos niveles significativamente más altos de kaempferol, quercetina y ácido elágico, sino que también el mayor contenido de ácido elágico (408.57 mg kg −1 peso fresco). La potencial actividad antioxidante de la bokbunja podría ser atribuida a sus alto contenido total de polifenoles, flavonoides y antocianina. El ácido elágico también podría afectar a la actividad antioxidante, aunque las concentraciones de otros compuestos fenólicos como el kaempferol, la quercetina y la quercetina-3-O-rutinósido fueron más altas en otros frutos del bosque como las moras de Rubus, los arándanos rojos y las moras de Morus. ARTICLE HISTORY

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Phenolic compounds in fruits – an overview

Cited by 461 publications

References 238 publications

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry)

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

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