Profile of Phenolic Acids and Antioxidant Capacity in Organs of Common Buckwheat Sprout

Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties Abstract BACKGROUND: Brassica plants contain a wide spectrum of bioactive components that are responsible for their health-promoting potential such as vitamins, polyphenols and glucosinolates. This study attempted to relate the composition of bioactive phytochemicals and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic, and influence on enzymatic activities) for extracts from differently pigmented cabbage (white and red) and cauliflower (white and purple) varieties. The assumption was that tested varieties of the same plant would exhibit similar chemical composition differing mostly in anthocyanin content and that the latter will be reflected in biological activity. trophotometric methods (ABTS, FC, DPPH, FRAP), and Cellular Antioxidant Activity (CAA) test. The results of determinations of other biological activities showed that opposite to purified bioactive phytochemicals, in the case of actual plant foods, there was no simple relationship between anthocyanin content and chemopreventive potential. CONCLUSION: Obtained results suggest that there must be some kind of interaction between different phytochemicals, which decides on the final health promoting activity of edible plants as suggested by for example the food synergy concept. RESULTS: Profiles of antioxidants obtained using post-column derivatization with ABTS radical confirmed, that the content and composition of anthocyanins is strongly correlated with the antioxidant capacity of tested plant extracts measured by spec-

show abstract

“…Extraction and analysis of phenolic acids and flavonoids were carried out by the modified method of Wiczkowski et al …”

Section: Methodsmentioning

confidence: 99%

Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The pro le and content of phenolic acids and avonoids were analyzed according to the method described by Wiczkowski et al [2016], with some modi cations. Extracts from fresh and fermented red beetroots were prepared.…”

Section: Extraction Of Free Forms Of Phenolic Acids and Avonoidsmentioning

confidence: 99%

Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?

Płatosz¹,

Sawicki²,

Wiczkowzki³

2020

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

The aim of this study was to determine the pro le of phenolic acids and avonoids in red beetroot products and these compounds fate in the human body after long-term exposure to fermented red beet juice. Phenolic acids and avonoids were analyzed by HPLC-MS/MS. The performed analysis revealed that beetroot and its products were the notable sources of phenolic acids and avonoids, with isoferulic acid, protocatechuic acid, epicatechin, and apigenin predominating among the twenty compounds detected. However, the compounds analyzed appeared mainly in the bound form in the fresh material. The results obtained indicate that the fermentation process caused an increase in the content of free phenolic acids and reduced the content of conjugated phenolic acids. Contrarily to phenolic acids, the same process caused a reduction in the content of free avonoids and an increase in the content of conjugated avonoids. Moreover, the 14-day spontaneous fermentation process resulted in a signi cant reduction (by 45.18%) in the total content of phenolics (phenolic acids and avonoids). However, it was observed that forty-two days of the regular intake of the fermented beetroot juice (200 mL/60 kg body weight) generally did not affect concentrations of phenolic acids and avonoids in the volunteers body uids compared to their concentrations in uids before fermented beetroot juice consumption.

show abstract

“…Plant samples were freeze-dried (Christ Alpha 1-2 LD+, Germany), and pulverized tissues were analyzed by HPLC-MS/MS for the concentration of various forms of phenolic acids and flavonoids (free, esters, and glycosides). The profile and content of phenolic acids and flavonoids were determined according to the modified method of Wiczkowski et al (2016). Briefly, a crude extract was obtained from 0.2-g freeze-dried plant samples by extraction using thermomixer with mixture of methanol, water, and formic acid 80:19.9:0.1 (v/v).…”

Section: Determination Of Free and Bound Phenolic Acids And Flavonoidsmentioning

confidence: 99%

Allelopathic influence of common buckwheat root residues on selected weed species

et al. 2019

View full text Add to dashboard Cite

This study was conducted to determine if common buckwheat (Fagopyrum esculentum Moench) root residues (BRR) in soil are effective in limiting the growth and metabolic responses of barnyard grass (Echinochloa crus-galli (L.) P. Beauv.), wind grass (Apera spica-venti L.), cleavers (Galium aparine L.), and tiny vetch (Vicia hirsuta L.). After removal of above ground parts, BRR of 14-day-old buckwheat plants remained in soil for an additional 7 days when the weeds were seeded. After 30 days of growth, biomass of above ground parts of the weeds as well as free and bound phenolic acids and flavonoids were determined. Antioxidant capacity and peroxidase activity were measured in barnyard grass and cleavers. The biomass of 30-day-old plants of barnyard grass and cleavers grown in bare soil was approximately 5-and 3.5-fold higher, respectively, than in plants grown in the presence of BRR. BRR did not affect the biomass of wind grass and tiny vetch plants, but activate the antioxidant response, increase in peroxidase activity, and the content of phenolic compounds in weed tissues, which indicates an adaptation to the stressful environmental conditions.

show abstract

Profile of Phenolic Acids and Antioxidant Capacity in Organs of Common Buckwheat Sprout

Cited by 27 publications

References 23 publications

Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties

Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties

Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?

Allelopathic influence of common buckwheat root residues on selected weed species

Contact Info

Product

Resources

About