The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

Chan, Chak-Lun; Gan, Ren‐You; Corke, Harold

doi:10.1111/ijfs.13024

Cited by 54 publications

(42 citation statements)

References 42 publications

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“…Free and conjugated phenolics are both soluble, whereas bound phenolics are insoluble. The major difference between free and conjugated phenolics is that the conjugated ones are usually esterified to sugars or other compounds with low molecular mass [33,34], while bound phenolics are covalently bound with cell wall structural components, such as cellulose and proteins [34,35]. TPC of un-treated herbal tea (57.07±1.45 mg GAE/ g DB) was lower than that of blanched herbal tea (66.25± 0.89 mg GAE/ g DB).…”

Section: Total Extractable Phenolic Flavonoid Content and Antioxidanmentioning

confidence: 96%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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Background: Cinnamomum porrectum leaves, one kind of Cinnamomum family, has recently been used to produce a locally herbal tea. Although C. porrectum essential oil and aqueous extract have been reported to have some biological activities, including antioxidant, antimicrobial, and anti-inflammatory activities, there is no scientific data using the blanching process for the production of herbal tea. Therefore, this experiment aimed to study the effect of hot water blanching before drying process on microstructure, nutrition content of the tea powder, TPC, TFC, antioxidant activities of infusion, as well as the phenolic profile of the extract.Objective: To determine effect of hot water blanching process on nutritional value, microstructure, phenolic profile, and antioxidant activity of the C. porrectum herbal tea.Methods: The C. porrectum leaves were divided into 2 groups; control (un-treated) and blanched before dried for herbal tea processing. The fresh leaves and the powders of control and blanched leaves were checked for proximate composition and chlorophyll contents, in addition to color value. The powders were determined microstructure by SEM. The infusions were determined to have color value and total extractable phenolic and flavonoid contents, as well as antioxidant activities. The hydrolyzed extracts of freeze dried infusion were subjected to identify phenolic profile by HPLC. Results: The blanched tea powder yielded a percentage of fat and protein contents higher than untreated due to easier extraction because of the bigger pore size found in microstructure. Chlorophyll content of blanched was decreased compared with the control sample. However, it was found that blanching could greater maintain green color of both powder and infusion.Additionally, blanching helped increased TPC, TFC extractability, and antioxidant activities in all assays except metal chelating property. Based on retention time and peak profile determined by using HPLC, it was found that both control and treated extracts consisted of similar main phenolic and flavonoid compounds however, only kaempferol was found in un-treated. Moreover, hydrolyzed blanched extract showed a higher intensity of 2 unknown compounds than un-treated. Though un-treated provided a higher intensity of pyrogallol, gallic acid, and cinnamic acid, the blanched exhibited a higher intensity of caffeic acid, protocatechuic acid, p-coumaric acid, and rutin. Conclusion:Blanching before drying expanded pore size of dried leaves, increased yield extractability, maintained color value, chlorophylls and increased TPC and TFC which related to antioxidant activities. Blanched extract provided higher intensity of some phenolic compounds than un-treated.

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Section: Total Extractable Phenolic Flavonoid Content and Antioxidanmentioning

confidence: 96%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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“…() identified seven hydroxycinnamic compounds and five hydroxybenzoic compounds in dark beans ( Phaseolus vulgaris L.), most of which were bound phenolic acids, while only a few were free phenolic acids. Therefore, the total bound phenolics in common beans are at a comparable level to that of free phenolics, which means that the content of phenolics in common beans may be significantly underestimated if only soluble phenolic content is considered (Chan, Gan, & Corke, ). In addition, a complete assessment of all forms of phenolics helps to better understand and explain the overall health benefits of consuming common beans.…”

Section: Polyphenols In Common Beansmentioning

confidence: 99%

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

Yang

Gan

et al. 2018

Comp Rev Food Sci Food Safe

Self Cite

127

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Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.

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“…A strong linear correlation was also observed among the antioxidant capacity assays (0.88 ≤ r ≤ 0.99, P < 0.05), showing the açai extracts were capable of scavenging free radicals in different reaction mechanisms. The linear relationship among all these assays is in agreement with other studies (Harakotr et al ., ; Chan et al ., ). Rufino et al .…”

Section: Resultsmentioning

confidence: 97%

Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies

Silva

Annetta

Alves

et al. 2016

Int J of Food Sci Tech

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Summary This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no‐added sucrose chewy candies (NASC) incorporated with differently processed açai (frozen pulp, spray‐dried and freeze‐dried powders). NASC containing freeze‐dried açai had the highest softness and recoveries of total phenolic (TP) and total anthocyanin (TA) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6 months of NASC storage, except for ORAC in NASC containing spray‐dried açai, whereas DPPH• in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72–78% TP and 84–99% TA). This study suggests that açai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products.

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The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

Cited by 54 publications

References 42 publications

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies

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