Phytochemicals and Antioxidants

Lin, Robert

doi:10.1007/978-1-4615-2073-3_17

Cited by 16 publications

(5 citation statements)

References 139 publications

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“…[17][18][19] Some authors claim that dietary fibre possesses antioxidant properties. 20,21 In our previous investigations in vitro and in vivo we did not find that dietary fibre provides an antioxidant effect. 22,23 Similarly, in this investigation we found a very poor correlation between dietary fibre and TRAP (R 2 = 0.2969).…”

Section: Discussionmentioning

confidence: 99%

Comparative content of some phytochemicals in Spanish apples, peaches and pears

et al. 2002

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Dietary fibre, total polyphenols and phenolic acids in Spanish apples, peaches and pears were analysed and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the content of dietary fibre among the studied fruits. The content of total polyphenols was 2.4 AE 0.4, 2.1 AE 0.3 and 6.9 AE 0.7 g kg À1 in peeled fruits and 4.7 AE 0.4, 4.5 AE 0.4 and 11.1 AE 1.2 g kg À1 in their peels for peaches, pears and apples respectively. The contents of dietary fibre, total polyphenols, caffeic, p-coumaric and ferulic acids and the TRAP values were significantly (P < 0.05) higher in peels than in peeled fruits. The contents of all studied compounds and the TRAP values were significantly higher in peeled apples and their peel than in peaches and pears. We observed a strong correlation between the contents of total polyphenols and phenolic acids and the total radicaltrapping antioxidative potential in all three fruits. The relatively high content of dietary fibre, the highest contents of total polyphenols, caffeic, p-coumaric and ferulic acids and the highest value of TRAP make apples preferable among the studied fruits for dietary prevention of atherosclerosis and other diseases.

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Section: Discussionmentioning

confidence: 99%

Comparative content of some phytochemicals in Spanish apples, peaches and pears

et al. 2002

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“…The shape of the spectrum corresponded more with a 3′,5′-substituted ring B. However, there was no unambiguous evidence for the existence in nature of such a compound [5]. Our 2D NMR experiments enabled 2 to be identified as 2S-5,7,3′,4′-tetrahydroxyflavanone.…”

mentioning

confidence: 81%

Phenolic Compounds from Pinus sibirica Shells

et al. 2005

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The chemical composition and properties of pinenut kernels and the oils obtained from them have been thoroughly investigated. The composition of secondary metabolites from shells, which contain 55-60% of the nut mass, has not been studied. We investigated compounds extracted from Pinus sibirica Du Tour shells in order to fill this gap.Shells were ground to 0.5 × 0.5 ± 0.2 cm and extracted with aqueous MeOH (80%). High-molecular-weight tannins precipitated from the concentrated extract and were separated by filtration. The remaining extract was chromatographed over cellulose, polyamide, and silica gel to isolate 1-3, the structures of which were established by spectral methods (UV and 1D and 2D NMR).Cedrusin (1) [2-(3′-methoxy-4′-hydroxyphenyl)-3-hydroxymethyl-2,3-dihydro-7-hydroxybenzofuran-5H

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“…Bearing in mind that the chlorophyll (18) and carotenoid (19,20) compounds contained in the oil also have biological utility, such as antioxidant action and provitamin A value, for the organisms that ingest it, their presence in virgin olive oil confers added value, more so when ingested in a fatty medium that aids their absorption and bio-availability (21).…”

Section: Introductionmentioning

confidence: 99%

Changes in Chloroplast Pigments of Olive Varieties during Fruit Ripening

Roca

Mínguez‐Mosquera

2000

J. Agric. Food Chem.

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Changes in chlorophyll and carotenoid pigments of five olive (Olea europaea L.) varieties destined for milling were investigated at six consecutive ripening stages. There was a manifest dependence between olive variety, moment of picking, and chloroplast pigment composition of the fruits. Although the content of chlorophylls and carotenoids differed with fruit variety, ripening always involved their gradual loss, which becames more pronounced with increased presence of anthocyanin compounds. The relative rates of disappearance of chlorophylls and carotenoids were markedly different between varieties, implying that the catabolism of these pigments takes place at a relative rate inherent to each variety. The varieties less rich in pigments showed the most extreme behavior. The highest relative rate of disappearance was observed in fruits of the Blanqueta variety, and the lowest was observed in those of Arbequina. The chlorophyll a/chlorophyll b ratio remained practically constant during ripening, with a value very similar for Hojiblanca, Picual, Cornicabra, and Blanqueta, but much higher for Arbequina, implying that the structure of the photosynthetic apparatus is different in the latter variety. In the five varieties studied, lutein was the slowest carotenoid to be degraded, so that its percentage in the fruits increased with ripening, whereas beta-carotene was the fastest to disappear. In ripe fruits covered with anthocyanins, chloroplast pigments were retained in both skin and pulp, with the rate of disappearance being much higher in the latter.

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Phytochemicals and Antioxidants

Cited by 16 publications

References 139 publications

Comparative content of some phytochemicals in Spanish apples, peaches and pears

Comparative content of some phytochemicals in Spanish apples, peaches and pears

Phenolic Compounds from Pinus sibirica Shells

Changes in Chloroplast Pigments of Olive Varieties during Fruit Ripening

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