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Antioxidant activities and polyphenolics content of Flammulina velutipes mushroom extracts

100%

Slawinska A., Radzki W., Kalbarczyk J.

Herba Polonica

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2013

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tom 59

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nr 3

A study was conducted in order to determine the content of phenolic compounds and antioxidative activity of extracts from Flammulina velutipes. Water and ethanolic, methanolic, acetone (70% v/v) extracts were prepared from lyophilized fruiting bodies of mushrooms. Different extraction techniques were used: ultrasonication and stirring by a rotary shaker at ambient temperature and at 50oC, and at boiling point for each solvent. Next, total phenolics by Folin-Ciocalteu method, antioxidant capacity (EC) by ferric reducing antioxidant power assay (FRAP) and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were analysed in these extracts. It was observed that the extraction method and the kind of solvent influenced the antioxidant activity and concentration of total phenolics in the extracts. The highest concentration of phenolic compounds (7.58±0.17 mg GAE/g extract) were observed for water extract prepared with use of ultrasonification method (at 50oC for 1h). Results showed that water extracts possessed high equivalent capacity (EC) for all applied extraction methods. The highest EC value (9.2±0.18 mM Fe2+/g extract) was observed in water extract prepared by stirring at ambient temperature for 1 h. This extract was characterized by high level of total phenolics. The acetone extracts, prepared by ultrasonic extraction at 50oC for 1 h, at 10 mg/ml showed the highest scavenging activity (57.53±1.18%), although, the value was lower than that of ascorbic acid at 10 mg/ml (60.50±1.32%).

2

Effect of thermal treatment on changes of polyphenols content in broccoli

100%

Wieczorek C.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

129-136

3

Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting

100%

Dybkowska E., Sadowska A., Rakowska R., Debowska M., Swiderski F., Swiader K.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

|

nr 4

Background. The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product’s sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted. Objectives. To determine polyphenols content and antioxidant activity in the ‘Arabica’ coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie. light, medium and strong), is nutritionally the most beneficial. Materials and Methods. The study material was natural coffee beans (100% Arabica) roasted to various degrees, as aforementioned, that had been cultivated in Brazil, Ethiopia, Columbia and India. Polyphenols were measured in the coffee beans by spectrophotometric means based on the Folin-Ciocalteu reaction, whereas antioxidant activity was measured colourimetrically using ABTS+ cat-ionic radicals. Results. Polyphenol content and antioxidant activity were found to depend both on the coffee’s origin and degree of roasting. Longer roasting times resulted in greater polyphenol degradation. The highest polyphenol concentrations were found in lightly roasted coffee, ranging 39.27 to 43.0 mg/g, whereas levels in medium and strongly roasted coffee respectively ranged 34.06 to 38.43 mg/g and 29.21 to 36.89 mg/g. Antioxidant activity however significantly rose with the degree of roasting, where strongly roasted coffee had higher such activity than lightly roasted coffee. This can be explained by the formation of Maillard-reaction compounds during roasting, leading then to the formation of antioxidant melanoidin compounds which, to a large extent, compensate for the decrease in polyphenols during roasting. Conclusions. Polyphenols levels and antioxidant activities in the studied Arabica coffee beans that had undergone roasting depended on the cultivation region of the world. Longer roasting caused a significant decline in polyphenols compound levels (from 7.3% to 32.1%) in the coffee beans. Antioxidant activities of coffee increased with roasting, despite reduced levels of natural antioxidants. From a nutritional standpoint, the most favoured coffees are those lightly or medium roasted.

4

Evaluation of the antioxidant properties of fruit and flavoured black teas

86%

Pekal A., Drozdz P., Biesaga M., Pyrzynska K.

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

The effect of storage of bee pollen extracts on polyphenol content

86%

Rzepecka-Stojko A., Stec M., Kurzeja E., Gawronska E., Pawlowska-Goral K.

Polish Journal of Environmental Studies

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2012

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tom 21

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nr 4

Bee pollen belongs to bee products that are characterized by high nutritional value and biotic activity. These characteristics result from the wide variety of compounds that bee pollen contains. Our study determined the effects of storage conditions of bee pollen extracts on polyphenol content. The study was conducted with the use of three types of bee pollen extracts, namely ethanol extracts, enzymatic hydrolysates from pollen, and ethanol extract of pepsin-digested bee pollen. Polyphenol content in the studied extracts was determined immediately after extraction and after 12-month storage. We have concluded that 12- month storage of bee pollen extracts decreases polyphenol concentration in all three types of extracts, and the changes depend on the storage conditions.

6

Physiological and antioxidant responses of Mentha pulegium (Pennyroyal) to salt stress

72%

Oueslati S., Karray-Bouraoui N., Attia H., Rabhi M., Ksouri R., Lachaal M.

Acta Physiologiae Plantarum

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2010

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tom 32

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nr 2

Mentha pulegium L. is a medicinal and aromatic plant belonging to the Labiatae family present in the humid to the arid bioclimatic regions of Tunisia. We studied the effect of different salt concentrations on plant growth, mineral composition and antioxidant responses. Physiological and biochemical parameters were assessed in the plant organs after 2 weeks of salt treatment with 25, 50, 75 and 100 mM NaCl. Results showed that, growth was reduced even by 25 mM, and salt effect was more pronounced in shoots (leaves and stems) than in roots. This growth decrease was accompanied by a restriction in tissue hydration and K⁺ uptake, as well as an increase in Na⁺ levels in all organs. Considering the response of antioxidant enzymes to salt, leaves and roots reacted differently to saline conditions. Leaf and root guaiacol peroxidase activity showed an increase by different concentration of NaCl, but superoxide dismutase activity in the same organs showed a slight modification in NaCl-treated leaves and roots. Moreover, polyphenol contents and antioxidant activity were analysed in M. pulegium leaves and roots under salt constraint. The analysis showed an increase of total polyphenol content (2.41–8.17 mg gallic acid equivalent g⁻¹ dry weight) in leaves. However, methanol extract of leaves at 100 mM NaCl displayed the highest DPPH scavenging ability with the lowest IC₅₀ value (0.27 µg ml⁻¹) in comparison with control which exhibited IC₅₀ equal to 0.79 µg ml⁻¹ .

7

Influence of site conditions and cultivars on the contents of antioxidants in potato tubers

72%

Hamouz K., Lachman J., Dvorak P., Cepl J., Sarec P.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2006

|

tom 511

|

nr 1

In precise field trials at five localities in the CR within years 2004-2005 the effects of different locality conditions and yellow- and purple- fleshed potato cultivars on ascorbic acid (AA) and total polyphenol (TP) contents in tubers were determined. AA content on average of nine cultivars reached the value 170.3 mg·kg⁻¹ FM and was demonstrably affected by the genotype of cultivar and locality conditions. The highest level was achieved in Marabel cv.; in other eight cultivars AA contents lower by 5-33% were estimated. Among five localities the highest AA content at the locality in lowland region (174 m a. s.) with the warmest and dry climate and light-textured soils was determined. In the case of total polyphenols no significant difference among localities was found, but the tendency to higher TP (by 9-22% as compared to other localities) at the locality Stachy was observed, what was connected with apparently lower temperature during vegetation period at this locality. In Valfi purple flesh cultivar higher by 90% TP content was found as compared with the mean value for yellow flesh cultivars. In the group of yellow flesh cultivars significant differences of TP content among particular cultivars were also determined.

8

The influence of extrusion on the content of polyphenols and antioxidant-antiradical activity of rye grains [Secale cereale L.]

72%

Gumul D., Korus J., Achremowicz B.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

|

nr 4

The aim of the study was to check the influence of extrusion on the content of polyphenol and antioxidant/antiradical activity of rye grains. The extrudates prepared from three cultivars of rye were obtained at different process parameters. Total polyphenol, antioxidant and antiradical activity was measured in the samples. Extrusion resulted in a decrease of total polyphenol content (TPC) on average by 40% in rye grains, and the largest loss of endogenic phenolic compounds was observed at the extrusion conditions: 20% moisture of raw material and 120°C. Extrudates obtained at: 14% moisture of raw material and 180°C exhibited either increase of these compounds or no change. It was found that rye extrudates exhibited the highest antiradical activity (measured by the methods with DPPH and ABTS) when raw material contained 14% of moisture and at temperature of the extrusion – 180°C, while the lowest when the parameters were 20% and 120°C. Antioxidant activity in beta-carotene-linoleate model system was high when rye extrusion was performed at 14% and 20% moisture and temperature 180°C. The negative influence of extrusion on the antioxidant activity of rye grains was observed at 20% moisture and 120°C

9

Oznaczanie zawartosci polifenoli i badanie wlasciwosci przeciwutleniajacych rodzynek

58%

Druzynska B., Zwolinska S., Worobiej E., Wolosiak R.

Bromatologia i Chemia Toksykologiczna

|

2009

|

tom 42

|

nr 3

916-920

10

Wlasciwosci antyoksydacyjne miodow pszczelich

58%

Zujko M. E., Witkowska A. M., Lapinska A.

Bromatologia i Chemia Toksykologiczna

|

2005

|

tom 38

|

nr 1

7-11

Oznaczono aktywność antyoksydacyjną i całkowitą zawartość polifenoli w miodach nektarowych i spadziowych. Stwierdzono istotną korelacją dodatnią pomiędzy zawartością polifenoli w badanych miodach, a ich aktywnością antyoksydacyjną. Wykazano ponadto, że istotne właściwości antyoksydacyjne posiadały miody nektarowe gryczane i spadziowe iglaste.

11

Polyphenol content and antioxidant activity of rye bran extrudates produced at varying parameters of extrusion process

58%

Gumul D., Korus J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2006

|

tom 09

|

nr 4

12

Antioxidant and antimicrobial activities of Lavandula angustifolia Mill. field-grown and propagated in vitro

58%

Andrys D., Kulpa D., Grzeszczuk M., Bihun M., Dobrowolska A.

Folia Horticulturae

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2017

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tom 29

|

nr 2

13

Aktywnosc antyoksydacyjna pylku kwiatowego

58%

Witkowska A., Zujko M. E., Faszczewska M.

Bromatologia i Chemia Toksykologiczna

|

2005

|

tom 38

|

nr Supl.

75-78

Oznaczono aktywność antyoksydacyjną i całkowitą zawartość polifenoli w pyłku kwiatowym zbieranym przez pszczoły. Stwierdzono, że pyłki wykazują wysoką aktywność antyoksydacyjną.

14

Influence of the Fe and Cu presence in tea extracts on antioxidant activity

58%

Gramza A., Wojciak R. W., Korczak J., Hes M., Wisniewska J., Krejpcio Z.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2005

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tom 08

|

nr 4

15

Evaluation of antioxidant potential of pigments extracted from Bacillus spp. and Halomonas spp. isolated from mangrove rhizosphere

58%

Patkar S., Shinde Y., Chindarkar P., Chakraborty P.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2021

|

tom 102

|

nr 2

16

Yielding and fruit quality of selected sweet cherry (Prunus avium) cultivars in the conditions of central Poland

58%

Szpadzik E., Krupa T., Niemiec W., Jadczuk-Tobiasz E.

Acta Scientiarum Polonorum. Hortorum Cultus

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2019

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tom 18

|

nr 3

The study involving 5 cherry cultivars was conducted in 2015–2016. The varieties ‘Techlovan’, ‘Summit’, ‘Sylvia’, ‘Kordia’ and ‘Regina’ were planted in 2010 in the Experimental Orchard of the Department of Pomology in Warsaw-Wilanów on GiSelA5 rootstock. The aim of the study was to evaluate the production value and dessert fruit quality as well as health proprieties of the tested cultivars’ fruits and select the most valuable ones. It was shown that the varieties differed in fruit set and yielding as well as fruit quality (i.e. fruit size, firmness, soluble solid content, acidity) and health benefits (i.e. polyphenol, anthocyanin, and ascorbic acid content). ‘Techlovan’ trees had the lowest yield, but their fruits were of high quality. ‘Kordia’ and ‘Regina’ also provided high quality fruit with high total polyphenol content. In contrast, the ‘Sylvia’ cultivar had a high yield, but the fruit obtained from it was of poor quality. All tested cultivars had similar vitamin C content.

17

Wplyw suszenia sliwek na zawartosc polifenoli i aktywnosc przeciwutleniajaca

58%

Walkowiak-Tomczak D.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

|

nr 3

562-566

18

Technological and nutritional aspects of utilisation of Triticale for extruded food production

58%

Marciniak A., Obuchowski W., Makowska A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2008

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tom 11

|

nr 4

19

Wlasciwosci przeciwutleniajace miodow pitnych

58%

Majewska E., Myszka A.

Bromatologia i Chemia Toksykologiczna

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2009

|

tom 42

|

nr 3

875-879

20

Metody oznaczania aktywnosci antyoksydacyjnej miodow pszczelich

58%

Wilczynska A.

Bromatologia i Chemia Toksykologiczna

|

2009

|

tom 42

|

nr 3

870-874

Ograniczanie wyników

Antioxidant activities and polyphenolics content of Flammulina velutipes mushroom extracts

Effect of thermal treatment on changes of polyphenols content in broccoli

Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting

Evaluation of the antioxidant properties of fruit and flavoured black teas

The effect of storage of bee pollen extracts on polyphenol content

Physiological and antioxidant responses of Mentha pulegium (Pennyroyal) to salt stress

Influence of site conditions and cultivars on the contents of antioxidants in potato tubers

The influence of extrusion on the content of polyphenols and antioxidant-antiradical activity of rye grains [Secale cereale L.]

Oznaczanie zawartosci polifenoli i badanie wlasciwosci przeciwutleniajacych rodzynek

Wlasciwosci antyoksydacyjne miodow pszczelich

Polyphenol content and antioxidant activity of rye bran extrudates produced at varying parameters of extrusion process

Antioxidant and antimicrobial activities of Lavandula angustifolia Mill. field-grown and propagated in vitro

Aktywnosc antyoksydacyjna pylku kwiatowego

Influence of the Fe and Cu presence in tea extracts on antioxidant activity