Wyniki wyszukiwania - AGRO

1

Preparative separation of phenolic compounds from Lactuca sativa L.

100%

Olszowka K., Perucka I.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

2

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Phenolic compounds and antioxidant activity of Nepeta nuda subsp. Albiflora

100%

Teber I., Bursal E.

International Letters of Natural Sciences

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2020

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tom 79

Phenolic content and antioxidant activity of Nepeta nuda subsp. albiflora Boiss. were reported in this study. The ethanol and water extracts of Nepeta nuda subsp. albiflora were prepared and used for biochemical analyses. Antioxidant capacities of the extracts were evaluated by three different in vitro bioanalytical methods including a reducing antioxidant method and two radical scavenging antioxidant methods. The water and ethanol extracts of the plant sample were found to have effective antioxidant potentials. Phenolic content of Nepeta nuda subsp. albiflora was determined by high performance liquid chromatography (HPLC). Rosmarinic acid (182.0±4.5 µg/g), apigenin (84.5±57.6 µg/g), and quercetin (44.5±62.9 µg/g) were identified as major compounds in the ethanol extract of the plant sample. This study has a potential scientific base for further studies about Nepeta nuda subsp. albiflora related to plant biochemistry and plant based pharmacological industry.

3

Polyamines and phenolic compounds in lupin response to Pleiochaeta setosa

100%

Rybus-Zajac M., Kozlowska M., Kubis J.

Phytopathologia Polonica

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2002

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tom 23

4

Influence of technological processes on selected phenolic compounds in buckwheat

88%

Dziedzic K., Gorecka D., Drozdzynska A., Hes M., Czaczyk K., Jeszka M.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

5

Catalytic conversion of kraft lignin using paper-like Co(salen) as an effective catalyst

88%

Gao T.-T., Zhou X.-F., Zhu Z.-L.

Drewno. Prace Naukowe. Doniesienia. Komunikaty

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2015

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tom 58

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nr 195

Co(salen) powders were homogeneously scattered over a ceramic fibre network to give a catalyst paper and the Co(salen) paper was tested for the oxidative degradation of a kraft lignin using H2O2 as an oxidant. Due to the structural effect of the interconnected 3D-network, the catalyst paper exhibited a higher performance in the oxidation of kraft lignin with a oil yield of 23.27 % than the original Co(salen) powder with an oil yield of 10.63 %, along with excellent recycling performance. 2,6-Dimethoxyphenol (2.32 mg/kg kraft lignin), vanillin (3.80 mg/kg kraft lignin), and syringaldehyde (2.63 mg/kg kraft lignin) were found to be the main products in the oil obtained. In addition, the structural changes in the kraft lignin were also studied during the process. The phenolic compounds were formed through side chain oxidation together with the oxidative cleavage of β-O-4 linkage.

6

Analysis of the content of antioxidant compounds in selected functional beverages

88%

Gralak L., Wieczorek D., Wybieralska K.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 2

7

The role of phenolic compounds in prevention of pre-harvest sprouting in cereal caryopses

88%

Weidner S., Paprocka J., Lukaszewicz D.

Fragmenta Agronomica

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1995

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tom 12

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nr 2

8

Polyphenol oxidase from Gliocladium virens

88%

Halasinska A. G., Trzcinska M., Sieliwanowicz B.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 1

Polyphenol oxidase (PPO) was obtained after 48-h cultivation of G. virens in modified Czapek-Dox liquid medium with 2% starch as carbon source. The optimum pH and temperature of PPO was 6.0 and 35°C, respectively. At 30°C, the enzyme activity remained unchanged for 6 h, whereas at 35°C and 40°C it lost half of the activity after 3.5 h and 20 min, respectively. The molecular weight of PPO, determined on a basis of native electrophoresis, was 50 kDa. The enzyme showed the greatest affinity towards syringaldazine, also oxidising chlorogenic acid, gallic acid, (-)epicatechin, ( + )catechin, catechol, and phloridzin. PPO from G. virens oxidised the phenolic compounds present in apple juice and ascorbic acid was strong inhibitor of this reaction. The anti-oxidant properties of apple juice were shown to decrease to a small degree and only temporarily due to the oxidation by PPO from G. virens.

9

Tmv-induced salicylic aldehyde synthase from tobacco converst ortho-coumaric acid to salicylic aldehyde

88%

Malinowski J., Krzymowska M., Hennig J., Podstolski A.

Polish Journal of Natural Sciences. Supplement

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2003

|

tom 01

10

Grapevine leaves as a source of natural antioxidants

88%

Amarowicz R., Narolewska O., Karamac M., Kosinska A., Weidner S.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 1

The crude extracts of phenolic compounds were obtained from grapevine leaves using 80% acetone and 80% methanol (v/v). The content of total phenolic and condensed tannins was determined using Folin & Ciocalteau’s phenol reagent, vanillin/HCl reagent, and protein precipitation method. The antioxidant properties of the extracts were investigated using the total antioxidant activity (TAA), DPPH radical scavenging activity and reducing power. The content of individual phenolic acids was determined using the HPLC method. The content of total phenolics in grapevine leaves and their extracts determined in this study was high (257 mg/g acetone extract and 232 mg/g methanolic extract). The content of condensed tannins in acetone extract was higher than in the methanolic one. Antiradical activity of both extracts against DPPH radical and reducing power were similar and strong. The acetone and methanolic extracts exhibited TAA of 1.37 and 1.44 mmol Trolox/g, respectively. Vitis vinifera leaves extracts were observed to contain gallic, caffeic, and p-coumaric acid. Gallic acid was a dominant phenolic acid. The majority of phenolic acids were found in the form of esters.

11

Content of phenolic compounds in humus acids of forest soil

88%

Banach-Szott M.

Polish Journal of Soil Science

|

2007

|

tom 40

|

nr 1

Theaimof the present paper was to define the qualitative and quantitative composition of phenolic compounds in the extracts of fulvic acids and hydrolyzates of humic acids isolated from forest soil. Forest soil was sampled from the organic horizon (5-3.5 cm – sub-horizon Ol and 3.5-0 cm– sub-horizon Ofh) and mineral horizon every 10 cm (0-50 cm). Phenoliccompounds in fulvic acids (FAs) extracts and humic acids (HAs) hydrolyzates were identified by high performance liquid chromatography (HPLC). The recorded chromatograms showed differences in the composition of phenolic compounds between humic and fulvic acids fractions. The content of those compounds both in extracts of fulvic acids and hydrolyzates of humic acids and V+S+C parameter values decreased together with the sampling depth. The highest values of V+S+C parameter were calculated for extracts of fulvic acids and humic acids hydrolyzates isolated from the organic horizon of forest soil. The share of the vanillyl type in the extracts of humus acids (HAs+FAs) of the subhorizon Ol was close to that of the sum share of the syringyl and cinnamyl type. The greater the depth, the greater the share of vanillyl compounds in the pool of the share of syringyl, cinnamyl and vanillyl compounds.

12

Microwave-assisted extraction of phenolic compounds from coffee (Coffea robusta L. Linden) bee pollen

75%

Quoc L. P. T.

Herba Polonica

|

2021

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tom 67

|

nr 3

13

The influence of plant mulches on the content of phenolic compounds in soil and primary weed infestation of maize

75%

Stoklosa A., Hura T., Stupnicka-Rodzynkiewicz E., Dabkowska T., Lepiarczyk A.

Acta Agrobotanica

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2008

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tom 61

|

nr 2

In growing maize, an increase in the content of phenolic compounds and selected phenolic acids in soil was found after the incorporation of white mustard, buckwheat, spring barley, oats and rye mulches into the soil. The highest content of phenolic compounds in soil was found after oats mulch incorporation (20% more than in the control soil). The highest content of selected phenolic acids was found for the soil with the oats and rye mulch. Among the phenolic acids investigated, ferulic acid was most commonly found in the soil with the plant mulches. However, two phenolic acids: the protocatechuic and chlorogenic acid, were not detected in any soil samples (neither in the control soil nor in the mulched soil). At the same time, a decrease in the primary weed infestation level in maize was found in the plots with all the applied plant mulches, especially on the plots with oats, barley and mustard. The plant mulches were more inhibitory against monocotyledonous weeds than dicotyledonous ones. During high precipitation events and wet weather, a rapid decrease in the content of phenolic compounds in soil and an increase in the primary weed infestation level in maize were observed.

14

Physicochemical properties of pomegranate pestil (fruit leather)

75%

Yildiz B., Tamer C. E., Copur U.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

15

Antioxidant potential of vegetable Brassicas

75%

Soengas P., Cartea M. E., Sotelo T., Velasco P.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

16

Phenolic compounds level in Galanthus elwesii cultures as a response to in vitro stress

75%

Bach A., Pawlowska B.

Acta Physiologiae Plantarum

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2007

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tom 29

|

nr 1 Suppl.

17

Antioxidant activity of phenolic compounds of selected cold-pressed and refined plant oils

75%

Siger A., Nogala-Kalucka M., Lampart-Szczapa E., Hoffman A.

Rośliny Oleiste - Oilseed Crops

|

2005

|

tom 26

|

nr 2

549-559

18

Phenolic compounds profile and antioxidant activity of Persea americana Mill. peel and seed extracts

75%

Kosinska A., Karamac M., Estrella I., Hernandez T., Amarowicz R.

Polish Journal of Food and Nutrition Sciences

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2011

|

tom 61

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nr Suppl.1

19

Comparison of antioxidant properties and polyphenol composition of special purpose coffees roasted in Poland

75%

Pilipczuk T., Kusznierewicz B., Zielinska D., Bartoszek A.

Polish Journal of Food and Nutrition Sciences

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2011

|

tom 61

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nr Suppl.1

20

Decomposition of apple leaves and roots in soil

75%

Adamska D., Politycka B.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2002

|

tom 481

|

nr 1

The studies have been performed to trace changes in the soil content of phenolic compounds entering from decomposing apple leaves and roots, depending on the type and pH of soil and the rate of added apple residues. In has been found that roots added to soil were a richer source of phenolic compounds than leaves. Amount of phenols entering to soil from apple leaves and roots was in proportion with the applied rates of apple residues. A gradual fall in the content of phenolic compounds was found to occur in three successive months. But root residues added to the soil at a relatively high rate delayed this process. Neither liberation of phenolic compounds from the added apple residues nor the later fall of their content depended on the type and pll of the applied soil.

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