Polyphenols of pseudostem of different banana cultivars and their antioxidant activities

The present investigation is focused on potential use of banana pseudostem (BPS), which otherwise is disposed off as a waste or incinerated, as a source of polyphenols or antioxidants. The total phenolics (TP) and total flavonoids (TF) in various solvent extracts of pseudostem (PS) of different banana cultivars varied from 7.58 to 291 mg gallic acid equivalent (GAE/g of extract) and from 4 to 80 mg catechin equivalent (CE/g of extract), respectively. Acetone extract showed high antioxidant activity (AOA) in all of the in vitro models tested, whereas methanol extract exhibited high metal chelating activity. Among the banana cultivars, Nanjanagudu Rasabale (NR) showed the highest TP (291 mg GAE/g of extract), TF (80 mg CE/g of extract), and AOA. A detailed study on phenolic acids by reverse phase HPLC and ESI-MS revealed the presence of phenolic acids such as gentisic acid, (+)-catechin, protocatechuic acid, caffeic acid, ferulic acid, and cinnamic acid in cultivar NR. The differences in AOA of banana cultivars are in accordance with their phenolic and flavonoid concentrations.     

Distribution of hydroxycinnamic acid conjugates in fruit of commercial eggplant (Solanum melongena L.) cultivars

There is gathering evidence that antioxidant phytonutrients in fruits and vegetables have health-promoting effects. Eggplant fruit have a high content of antioxidant phenolic compounds. We evaluated the main class of eggplant phenolics, hydroxycinnamic acid conjugates, in the fruit of seven commercial cultivars. Fourteen conjugates were quantified and identified by high-performance liquid chromatography, ES(-)-MS, and (1)H NMR data. Significant differences in their content and composition were evident among cultivars and in tissue from stem, middle, and blossom end segments. Chlorogenic acid (5-O-caffeoylquinic acid) was the predominant compound, and its 3-O-, 4-O-, and 5-O-cis isomers were also present. The 10 other phenolics fell into four groups, including 3,5- and 4,5-dicaffeoylquinic acid isomers, four amide conjugates, two unknown caffeic acid conjugates, and 3-O-acetyl esters of 5-O- and 4-O-caffeoylquinic acid. Dicaffeoylquinic and 3-O-acetyl chlorogenic acids were most variable among the cultivars. Dicaffeoyquinic acids were most abundant in the blossom end, whereas 3-O-acetyl esters were highest in the midsection.     

Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection

A high-performance liquid chromatographic (HPLC) method with diode-array detection (DAD) was used to identify and quantify free and total phenolic acids (m-hydroxybenzoic acid, p-hydroxybenzoic acid, protocatechuic acid, gallic acid, vanillic acid, syringic acid, o-coumaric acid, m-coumaric acid, p-coumaric acid, caffeic acid, ferulic acid, sinapic acid, chlorogenic acid, and ellagic acid) in plant foods. Free phenolic acids were extracted with a mixture of methanol and 10% acetic acid. Bound phenolic acids were liberated using first alkaline and then acid hydrolysis followed by extraction with diethyl ether/ethyl acetate (1:1). All fractions were quantified separately by HPLC. After HPLC quantification, results of alkali and acid hydrolysates were calculated to represent total phenolic acids. Ellagic acid was quantified separately after long (20 h) acid hydrolysis. The methods developed were effective for the determination of phenolic acids in plant foods. DAD response was linear for all phenolic acids within the ranges evaluated, with correlation coefficients exceeding 0.999. Coefficients of variation for 4-8 sample replicates were consistently below 10%. Recovery tests of phenolic acids were performed for every hydrolysis condition using several samples. Recoveries were generally good (mean >90%) with the exceptions of gallic acid and, in some cases, caffeic acid samples.     

Absorption of phenolic acids in humans after coffee consumption

Despite extensive literature describing the biological effects of polyphenols, little is known about their absorption from diet, one major unresolved point consisting of the absorption of the bound forms of polyphenols. In this view, in the present work we studied the absorption in humans of phenolic acids from coffee, a common beverage particularly rich in bound phenolic acids, such as caffeic acid, ferulic acid, and p-coumaric acid. Coffee brew was analyzed for free and total (free + bound) phenolic acids. Chlorogenic acid (5'-caffeoylquinic acid), a bound form of caffeic acid, was present in coffee at high levels, while free phenolic acids were undetectable. After alkaline hydrolysis, which released bound phenolic acids, ferulic acid, p-coumaric acid, and high levels of caffeic acid were detected. Plasma samples were collected before and 1 and 2 h after coffee administration and analyzed for free and total phenolic acid content. Two different procedures were applied to release bound phenolic acids in plasma: beta-glucuronidase treatment and alkaline hydrolysis. Coffee administration resulted in increased total plasma caffeic acid concentration, with an absorption peak at 1 h. Caffeic acid was the only phenolic acid found in plasma samples after coffee administration, while chlorogenic acid was undetectable. Most of caffeic acid was present in plasma in bound form, mainly in the glucuronate/sulfate forms. Due to the absence of free caffeic acid in coffee, plasma caffeic acid is likely to be derived from hydrolysis of chlorogenic acid in the gastrointestinal tract.     

Analysis of phenolic acids in barley by high-performance liquid chromatography

Phenolic acids from 30 barley varieties (combination of hulled/hulless/two-row/six-row/regular/waxy) were investigated by HPLC following four different sample treatments: (a) simple hot water extraction, (b) extraction after acid hydrolysis, (c) acid plus alpha-amylase hydrolysis, and (d) acid plus alpha-amylase plus cellulase hydrolysis treatments. The benzoic acid (p-hydroxybenzoic, vanillic, and protocatechuic acids) and cinnamic acid derivatives (coumaric, caffeic, ferulic, and chlorogenic acids) were identified, and some of the phenolic acids were quantified after each above-mentioned treatment. The data indicated that a combination of sequential acid, alpha-amylase, and cellulase hydrolysis treatments might be applicable for release of more phenolic acids from barley.     

Antioxidant activity of phenolic compounds isolated from Mesona procumbens Hemsl

The antioxidant activity of phenolic compounds isolated from Mesona procumbens Hemsl. (Hsian-tsao) was investigated. Hsian-tsao was extracted with various solvents, and the results showed that the fraction treated with acidic ethyl acetate (pH 2) possessed large amounts of phenolic compounds and a strong antioxidant activity on peroxidation of linoleic acid. The antioxidant activity (inhibition of peroxidation, IP%) of the acidic ethyl acetate of Hsian-tsao extract at 50 microg/mL (98.9%) was stronger than those of 50 microg/mL alpha-tocopherol (78%) and BHA at 10 microg/mL (90%). When fractionated with Amberlite XAD-7 gel chromatography, the acidic ethyl acetate fraction of Hsian-tsao extract was separated into four subfractions (A-D). Subfraction B, with high yield and strong antioxidant activity, was further isolated and purified and then identified as containing protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, and syringic acid by means of UV, EI-MS, and (1)H and (13)C NMR. The antioxidant capability of isolated compounds was also determined using the thiocyanate system and the erythrocyte ghost system. The results indicate that the phenolic acids could be important antioxidant components in Hsian-tsao, among which caffeic acid with the highest antioxidant activity and the greatest content is most important.     

苜蓿植株及根际土壤中主要酚酸和香豆素物质含量测定

通过高效液相色谱(HPLC)法测定不同试验地间18个苜蓿(Medicago sativa L.)品种植株及根际土壤中主要酚酸和香豆素物质的含量,分析其在不同品种苜蓿植株中的分布特征及不同试验地间差异。经过ASE 350型加速溶剂萃取仪萃取苜蓿植株及根际土壤中酚酸类和香豆素物质,萃取液存放于2oC冰箱,并用0.45μm有机滤膜过滤后通过HPLC测定自毒物质含量。结果显示,18个苜蓿品种中香豆素、阿魏酸、绿原酸、咖啡酸的含量存在差异,其中香豆素、绿原酸含量显著高于阿魏酸、咖啡酸含量。各苜蓿品种间单一自毒物质含量差异显著(P0.05),香豆素、阿魏酸、绿原酸和咖啡酸的总含量差异明显。武威试验地酚酸和香豆素物质平均含量比会宁试验地低4.01%。研究表明:不同苜蓿品种间香豆素、阿魏酸、绿原酸、咖啡酸物质总含量差异显著;苜蓿植株中香豆素、阿魏酸、绿原酸、咖啡酸物质总含量与根际土壤中含量差异极显著。     

Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels

Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin ( Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 degrees C), and ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by ultrasonic treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both treatment time and temperature increased. Ultrasonic power had a positive effect on the contents of extracts. However, the phenolic acids may be degraded by ultrasound at higher temperature for a long time. For example, after ultrasonic treatment at 40 degrees C for 20 min, the contents of caffeic acid, p-coumaric acid, ferulic acid, and p-hydroxybenzoic acid decreased by 48.90, 44.20, 48.23, and 35.33%, respectively. The interaction of ultrasonic parameters probably has a complex effect on the extracts. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total phenolic contents (TPC); the correlation coefficient, R(2), is 0.8288 at 15 degrees C, 0.7706 at 30 degrees C, and 0.8626 at 40 degrees C, respectively. The data indicated that SMPs were rich sources of antioxidants. Furthermore, UAE techniques should be carefully used to enhance the yields of phenolic acids from SMPs.     

Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15)

Free and bound phenolic acids were isolated from native and malted finger millet (ragi, Eleusine coracana Indaf-15), and their antioxidant properties were evaluated. Protocatechuic, gallic, and caffeic acids were found to be the major free phenolic acids. A 3-fold decrease was observed in protocatechuic acid content, whereas the decrease was marginal in the case of caffeic acid upon 96 h of malting. However, the contents of other free phenolic acids such as gallic, vanillic, coumaric, and ferulic acids increased. Ferulic, caffeic, and coumaric acids were found to be the major bound phenolic acids, and a 2-fold decrease was observed in their contents upon 96 h of malting. The antioxidant activity of a free phenolic acid mixture was found to be higher compared to that of a bound phenolic acid mixture. An increase in antioxidant activity coefficient was observed in the case of free phenolic acids from 770.0 +/- 7.8 to 1686.0 +/- 16.0, whereas the same was decreased from 570.0 +/- 6.0 to 448.0 +/- 4.5 in bound phenolic acids upon 96 h of malting. Therefore, the antioxidant capacity of phenolic acids changes during the malting of ragi.     

Antioxidant activity of prune (Prunus domestica L.) constituents and a new synergist

Ethanol extract of prune was separated into hexane-soluble and H(2)O-soluble fractions, and the H(2)O-soluble fraction was further separated into a methanol (MeOH) eluate and an H(2)O eluate by Diaion HP-20 column chromatography. The MeOH eluate exhibited the strongest antioxidant activity among the separated fractions evaluated by oxygen radical absorbance capacity (ORAC). Further purification of the MeOH eluate led to isolation of a novel compound, 4-amino-4-carboxychroman-2-one, together with four known compounds (p-coumaric acid, vanillic acid beta-glucoside, protocatechuic acid, and caffeic acid), structures of which were identified by NMR and MS analyses. The ORAC values of these isolated compounds showed 0.15-1.43 units (micromol of Trolox equiv)/micromol, and the new compound showed a remarkable synergistic effect on caffeoylquinic acid isomers. The antioxidant activity of the MeOH eluate was highly dependent on the major prune components, caffeoylquinic acid isomers, with a contribution from the new synergist.     

Determination of some phenolic acids in Majorana hortensis by capillary electrophoresis with online electrokinetic preconcentration

An online accumulation/mobilization preconcentration technique based on a dynamic pH junction technique and electrokinetic injection was employed for analysis of phenolic acids (sinapic, ferulic, coumarinic, caffeic, syringic, vanillic, and 4-hydroxybenzoic acid) in extracts from Majorana hortensis leaves. Samples were extracted by pressurized solvent extraction with acetone at 150 degrees C and 15 MPa. The capillary electrophoretic method employed 50 mmol.L (-1) sodium borate, pH 9.5, as the sample electrolyte, 50 mmol.L (-1) sodium phosphate, pH 2.5, as the background electrolyte, and 50 mmol.L (-1) sodium phosphate, pH 2.5, with 60 mmol.L (-1) sodium dodecyl sulfate as the mobilization electrolyte. The method allowed 720-fold to 5560-fold preconcentration of the phenolic acids during 30 min of electrokinetic accumulation with detection limits from 0.38 to 4.22 ng.mL (-1).     

田间旱育条件下不同化感潜力水稻根际土壤酚酸类和萜类物质分析

酚酸类和萜类是水稻化感作用研究中研究较多、争议较大的2大类化感物质,但目前有关水稻根系分泌物的研究多在实验室条件下进行。本文以国际公认的强化感水稻‘PI312777’和弱化感水稻‘Lemont’为材料,以未种植水稻的土壤为对照,研究了其在田间旱育条件下,不同土壤水分状态(旱地和湿地)时,根际土壤酚酸类和萜类物质的差异。结果表明,不同水分条件下不同化感潜力水稻品种和对照根际土壤中酚酸类物质和萜类物质的组成较为相似,但各物质含量存在一定差异。适度旱胁迫下,各处理根际土壤中所检测到的咖啡酸、对羟基苯甲酸、香草酸、阿魏酸和肉桂酸5种酚酸类物质及总量均有提高,其中强化感水稻‘PI312777’根际土壤中5种酚酸类物质提高最显著,比CK湿地处理提高2.84倍;在各处理根际土壤共检测到的27种萜类物质中,17种是含氧单萜;干旱胁迫导致各处理根际土壤单萜烯、含氧单萜、含氧倍半萜和总萜变化程度和变化趋势不同,单萜烯相对含量在强化感水稻‘PI312777’根际土壤中明显提高,而在弱化感水稻‘Lemont’和对照根际土壤中则降低。本文在此基础上讨论了由此导致2种水稻田间化感抑草效果差异的原因与机制。     

Free and Bound Phenolic Acids and Total Phenolics in Black,Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity

Barley is considered a healthy food because of its high content of β‐glucan and phenolic antioxidants. In the current study, 28 black, blue, and yellow barleys were investigated in terms of their composition of free and bound phenolic acids and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging capacity. Free phenolics were based on aqueous methanol extraction, whereas bound phenolics were extracted following alkaline hydrolysis. Phenolics were then separated and quantified by liquid chromatography and the Folin–Ciocalteu method. Significant differences were observed between the three barley color groups, and within each color group a wide range of phenolics concentrations existed. Ferulic acid was the predominant phenolic acid in free and bound extracts, followed by p‐coumaric acid in all the barleys investigated. Total phenols content and individual phenolic acids strongly correlated with free radical scavenging capacity of barley. Black and blue barley were found to be related and distinct from yellow barley. The results showed significant variations in phenolics among barleys, with a potential for the development of barley grains with high content of phenolic compounds as antioxidant potential.     

Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking

The effect of fresh-cutting and subsequent cold storage on phenolic compounds from five long-term-stored potato cultivars (Agria, Cara, Liseta, Monalisa, and Spunta) was studied. Fresh-cutting induced the biosynthesis of three flavonols, which were identified by HPLC-DAD-ESIMS as quercetin 3-rutinoside, quercetin 3-diglucoside, and quercetin 3-glucosylrutinoside. The flavonols were detected after a lag period of 3 days of cold storage. The content ranged from 6 to 14 mg/100 g of fresh weight depending on the cultivar after 6 days of storage. Chlorogenic acid as the main caffeic acid derivative and the amino acids tyrosine and tryptophan were also quantified. The effect of cold storage under light or in dark was studied with new-season-harvested Monalisa potatoes. The flavonol induction was higher in fresh-cut potatoes stored under light than in the dark. However, caffeic acid derivatives were not affected. Domestic cooking such as boiling, microwaving, and frying provoked a partial loss of the flavonols, which were retained in the range of 4-16 mg per serving (213 g). Steam-cooking resulted in the highest retention of caffeic acid derivatives and aromatic amino acids compared with the other cooking methods studied. This means that due to the large amount of potatoes consumed in the Western diet, fresh-cut potatoes can be a significant source of health-promoting phenolics.     

Content of free phenolic compounds in cultivars of potatoes harvested in Tenerife (Canary Islands)

Determination of free phenolic compounds in potato samples was optimized using a high-performance liquid chromatographic (HPLC) method with on-line diode array detection. This method was applied to samples of four cultivars of potatoes harvested in Tenerife (Canary Islands). The free phenolic compounds found in the potato samples were (+)-catechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid. Potato samples belonging to Colorada cultivar, ssp. andigena, had mean concentrations of total phenolic compounds and chlorogenic acid higher than those found for Kerr's Pink and Cara cultivars, ssp. tuberosum, and for Negra cultivar, S. x chaucha. In contrast, p-coumaric acid was not detected in any potato samples of the Colorada cultivar. Traditional potatoes presented a higher mean concentration of ferulic acid than recently imported potatoes. A significant and negative correlation was established between (+)-catechin and p-coumaric acid. A considerable contribution to the daily intake of flavonoids was observed with the actual consumption of potatoes.     

Caffeic acid derivatives in the roots of yacon (Smallanthus sonchifolius)

Five caffeic acid derivatives were found in the roots of yacon, Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson, Asteraceae, as the major water-soluble phenolic compounds. The structures of these compounds were determined by analysis of spectroscopic data. Two of these were chlorogenic acid (3-caffeoylquinic acid) and 3,5-dicaffeoylquinic acid, common phenolic compounds in plants of the family Asteraceae. Three were esters of caffeic acid with the hydroxy groups of aldaric acid, derived from hexose. The structure of the aldaric moiety was determined by hydrolysis and comparison of NMR spectra with those of standard aldaric acids. The compounds were novel caffeic acid esters of altraric acid: 2,4- or 3,5-dicaffeoylaltraric acid, 2,5-dicaffeoylaltraric acid, and 2,3,5- or 2,4,5-tricaffeoylaltraric acid.     

Changes in microbial biomass and activity in soils amended with phenolic acids

The phenolic acids p-hydroxybenzoic, ferulic, caffeic and vanillic acid, were added to soil of the Countesswells series that had been fallow or carried crops of potatoes, peas or barley for two consecutive years. Changes in phenolic acid concentration, the soil biomass, the respiration rate, and soil amylase activity were measured over 28 days. All the phenolic acids were sorbed by the soils which was generally in the order caffeic > ferulic = vanillic > hydroxybenzoic acid. The phenolic acids stimulated soil respiration and increased the biomass as determined by the substrate-induced respiration method. but the fumigation method of biomass assessment gave anomalous results. The soil amylase activity was initially increased by phenolic acid amendments but soon decreased, and after 7 days was less than in non-amended soil although activity had increased again after 28 days. The rates of respiration and the total phenolic acid concentrations were similar to unamended controls after 28 days. The immediate respiration response, measured 1–6 h after amendment, indicated that caffeic acid gave the largest initial response of the phenolic tested, this being 55–72% of that given by glucose. Soil from the potato plot showed the highest immediate response to the phenolic acid amendments measured as a proportion of the respiration response to glucose. The findings suggest that some crops stimulate the growth of phenolic-acid degrading organisms.     

Solvent-based washing removes lipophilic contaminant interference with phospholipid fatty acid analysis of soil communities

Phospholipid fatty acid (PLFA) analysis is an informative method for characterising and quantifying changes in the phenotypic profile of the soil microbial community when soils are exposed to chemical toxicants and other xenobiotics. However, where such materials are lipophilic, a range of non-polar compounds can be co-extracted with PLFAs and can consequently mask PLFA chromatograms. We found this to be the case with the lipophilic anti-microbial compound triclosan, which can enter the soil via the addition of sewage sludge. A simple method of washing soil in solvent prior to extraction was developed in order to remove triclosan without altering the relative abundance of PLFAs. Three contrasting soils were spiked with 500 mg kg⁻¹ of triclosan before being washed with methanol (MeOH), dichloromethane (DCM), hexane or aqueous solutions of these solvents. PLFAs were then extracted and analysed. All treatments were found to remove triclosan effectively, allowing all peaks to be identifiable. Whilst the polar solvents MeOH and DCM significantly altered the relative abundance of extracted fatty acids in most of the soils tested, soil washing with a small quantity of hexane was able to remove triclosan whilst best preserving the fidelity of the PLFA profiles.     

Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin

Pressurized liquid extraction (PLE) was used to extract anthocyanins from the freeze-dried skin of a highly pigmented red wine grape with six solvents at 50 degrees C, 10.1 MPa, and 3 x 5 min extraction cycles. Temperature (from 20 to 140 degrees C in 20 degrees C increments) effects on anthocyanin recovery by acidified water and acidified 60% methanol were also studied. Acidified methanol extracted the highest levels of total monoglucosides and total anthocyanins, whereas the solvent mixture (40:40:20:0.1 methanol/acetone/water HCl) extracted the highest levels of total phenolics and total acylated anthocyanins. Acidified water extracts obtained by PLE at 80-100 degrees C had the highest levels of total monoglucosides, total acylated anthocyanins, total anthocyanins, total phenolics, and ORAC values. Acidified methanol extracts obtained by PLE at 60 degrees C had the highest levels of total monoglucosides and total anthocyanins, whereas extracts obtained at 120 degrees C had the highest levels of total phenolics. High-temperature PLE (80-100 degrees C) using acidified water, an environmentally friendly solvent, was as effective as acidified 60% methanol in extracting anthocyanins from grape skins.     

Phenolic acid profiles in some small berries

The composition of phenolic acids in several small berries grown in Northeastern Poland, namely, low-bush blueberries, black mulberries, European juneberries, black currants, fruits of blue-berried honeysuckle, and blackberries, was determined by gas chromatography (GC) and mass spectrometry (MS). The total content of phenolic acids, identified by GC-MS, ranged from 2845.8 +/- 141.0 (black mulberries) to 5418.2 +/- 228.0 (blue-berried honeysuckle). Twenty phenolic acids were identified in the berries. Of these, hydroxycaffeic, m- and p-coumaric, and 3,4-dimethoxycinnamic acids were the major phenolic acids in blackberries and blueberries, m-coumaric acid was the major phenolic acid in blue-berried honeysuckle and black currant fruits, while salicylic, caffeic, and m- and p-coumaric acids were the predominant phenolic acids in European juneberries. Syringic and veratric acids were detected only in blueberries, while p-hydroxybenzoic and sinapic acids were present only in black currants and o-coumaric acid was present in blueberries and black mulberries. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in the berries.