Phytochemicals and antioxidant activities of Rhus tripartitum (Ucria) fruits depending on locality and different stages of maturity

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

“…All of these compounds showed a significant variability depending on the sampling location. These differences could be attributed to environmental effects, as previously reported for other species (Areias et al, 2000;Barreira et al, 2014;de Abreu and Mazzafera, 2005;Tlili et al, 2010Tlili et al, , 2014. Among the identified phenolics, only gallic acid (2.72-8.62%), naringin (0.57-13.56%), morin (1.16-7.1%), methyl-4-hydroxybenzoate (0.28-3.03%), genistein (0.42-8.65%), flavonose (0.42-3.25%), and chalcone (0.74-32.09%) were detected in all of the samples.…”

Phytochemicals in Fruits and Vegetables

“…Phytochemicals, such as phenolic compounds, are of great importance as antithrombotic, anticarcinogenic and anti-inlammatory agents. However, due to the possible negative efects of synthetic antioxidants, food industries prefer natural ones and can be used as food additives or pharmaceutical supplements [13]. First of all, they protect plants from biotic and abiotic stress factors.…”

“…Many studies have suggested that a high intake of polyphenol-rich foods may have cardiovascular beneits and provides some level of cancer chemopreventive activities and beneicial efects against other less prevalent but devastating illnesses, such as urinary bladder dysfunctions and Alzheimer's disease [12]. Furthermore, food scientists and nutrition specialists suggest that phytochemicals ofer many health beneits when consumed as part of the usual human diet [13].…”

Subcritical water extraction of betulinic acid from birch bark

“…It has been reported that BA can be extracted by agitation with methanol for one night (Tlili et al, 2014), by reflux method with methanol for 48 h (Lasisi and Idowu, 2014), and ultrasonic extraction with 70% ethanol for 2 h . Various organic solvents such as hexane (Oyebanji et al, 2014), chloroform (Patel et al, 2014), dichloromethane (Naumoska et al, 2013), and ethyl acetate (Elusiyan et al, 2011), are conventionally used for maceration extraction.…”