Phenolic profile and antioxidant activity of Capparis spinosa seeds harvested from different wild habitats

Tlili, Nizar; Mejri, Houda; Feriani, Anouar; Saadaoui, Ezzeddine; Khaldi, Abdelhamid; Nasri, Nizar

doi:10.1016/j.indcrop.2015.07.040

Cited by 60 publications

(41 citation statements)

References 41 publications

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“…The average yield of A. spinosus essential oil from Tabarka (0.82%), was higher than those of other localities (0.57 and 0.66%, for Redeyef and Nasrallah, respectively). These differences could be due to local adaptation and climate (altitude, soil temperature, and precipitation) as recently reported (Tlili et al, 2015). The results of GC-MS analysis of A. spinosus essential oil from different locations are detailed in Redeyef and Nasrallah essential oils, respectively.…”

Section: The Yield and Chemical Composition Of Essential Oilmentioning

confidence: 71%

“…The variation of A. spinosus antioxidant capacity between locations could be linked to their phenolic compounds content. The samples from Redeyef with the highest antioxidant activity differed from the others by the high amount of gallic acid (64.93%) which had been reported to be a potent natural antioxidant (Amin et al, ; Tlili et al, ; Wang et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…It can be concluded from the results that the sample from Redeyef was richer in phenolic compounds than those from Tabarka and Nasrallah. Reports have shown that the variability in the types and concentrations of phenolic compounds between species from different geographic origins can be related to several factors such as climate, temperature, soil composition and humidity (Tlili et al, ; Wang et al, ). Therefore, further studies will be necessary to investigate the effect of above parameters on the chemical composition of A. spinosus .…”

Section: Resultsmentioning

confidence: 99%

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Characterization ofAmaranthus spinosuscollected from different regions: Phytochemical and biological properties

et al. 2017

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Amaranth is extensively cultivated as a green leafy vegetable and grain crop in many countries. The nutritional, chemical composition, antioxidant activity, and hemolytic potential of Amaranthus spinosus leaves collected from different locations in Tunisia were evaluated and compared. Leaves showed high levels of protein, carbohydrate, crude fiber, and ash. The leaves presented high contents in macro (K, Mg, Ca, and Na) and micronutrients (Fe, Zn, and Mn). Total phenolic and flavonoid contents ranged between 6.6 to 19.6 mg GAE/g DW and 4.07 to 10.48 mg CAE/g DW, respectively. The major compound in the essential oil was found to be α ‐thujone. The plant exhibited high antioxidant activity with EC50 values ranging from 25.55 to 54.58 μg/mL for DPPH radical scavenging capacity and 37.54–116.72 μg/mL for H2O2 scavenging activity, respectively. Moreover, A. spinosus leaves have the potential to protect red blood cells from hemolysis. Practical applications The results showed that A. spinosus could be a new source of nutrients and antioxidants and its use in human diet, nutraceutical development, and therapy is encouraged. Especially, it could be used to mitigate the risk of various diseases including cardiovascular, neurological, cancer, and Alzheimer's which are caused by reactive oxygen species (like H2O2).

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Section: The Yield and Chemical Composition Of Essential Oilmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Characterization ofAmaranthus spinosuscollected from different regions: Phytochemical and biological properties

et al. 2017

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“…No entanto, elevados teores de compostos fenólicos não garantem um efeito pleno dessas substâncias em interromper a cadeia de reações oxidativas, pois a diversidade de substâncias presentes nos extratos pode influenciar na capacidade antioxidante da planta (SOUSA et al, 2007;TLILI et al, 2015). Por exemplo, a triagem fitoquímica realizada no extrato etanólico permitiu detectar diferentes classes de metabólitos, como os compostos fenólicos representados pelos taninos e flavonoides, bem como os ácidos fixos fortes e triterpenoides, que podem influenciar na atividade antioxidante do extrato, produzindo resultados falso positivos.…”

Section: Atividade Antioxidante Pelo Método Frapunclassified

FENÓLICOS TOTAIS, FLAVONOIDES TOTAIS E ATIVIDADE ANTIOXIDANTE DE EXTRATOS DE Croton argyrophyllus KUNTH (EUPHORBIACEAE)

Costa¹,

Santos²,

Gualberto³

et al. 2017

Enci Bio

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“…Specifically, a linear relation between total anthocyanins and antioxidant activity has been found in blueberry varieties [32] and others have found that vitamin C did not contribute to the antioxidant activity values in blueberries [33]. Some authors state that the antioxidant activity is closely related to compounds of high molecular weight [34,35]. In this work, the antioxidant activity decreased during the drying process and during the fermentation and there was no significant correlation between antioxidant activity, measured by the DPPH assay, and the composition of phenolic compounds, although there was a statistically significant relationship between antioxidant activity and vitamin C at the 99% confidence level, since the value in the ANOVA is less than 0.01.…”

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Martín-Gómez

Varo

Mérida

et al. 2017

Journal of Chemistry

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The effects of chamber drying under controlled temperature and moisture conditions and fermentation process on blueberry juices to obtain three wines were studied in this work. Drying was carried out with a view to increase the sugar content and obtain wines with an ethanol content similar to a commercial grape wine or to obtain sweet wines. Analyses included color parameters; browning index; and anthocyanin, flavonols, flavan-3-ol derivatives, and tannin concentrations, as well as vitamin C concentration and antioxidant activity. Based on the results, drying increases color and the concentration of anthocyanins and tannins most probably by the effect of dehydration of the berries and diffusion of the colored compounds from the skin to the pulp due to the structural alterations in their skin. In addition, drying decreases flavonols, flavan-3-ol derivatives, and vitamin C concentrations. The browning index, anthocyanins, and tannins decreased with the fermentation time, and vitamin C was constant with the fermentation time. The sensory analysis showed that the wines with the best sensory characteristics were those with residual sugar, partial fermented wines 1 and 2.

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Phenolic profile and antioxidant activity of Capparis spinosa seeds harvested from different wild habitats

Cited by 60 publications

References 41 publications

Characterization ofAmaranthus spinosuscollected from different regions: Phytochemical and biological properties

Characterization ofAmaranthus spinosuscollected from different regions: Phytochemical and biological properties

FENÓLICOS TOTAIS, FLAVONOIDES TOTAIS E ATIVIDADE ANTIOXIDANTE DE EXTRATOS DE Croton argyrophyllus KUNTH (EUPHORBIACEAE)

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

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