Search results for " Polyphenol"
showing 10 items of 128 documents
The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in …
2011
Abstract The aim of this study is evaluate either the antioxidant or pro-oxidant behaviour of some typical polyphenolic compounds of red wine, to investigate the influence of two different pH levels on the antioxidant properties and to clarify their activity–structure relationship. The antioxidant activity of compounds in hydrophilic solutions at pH 3.5 and pH 7.4 were measured by a competition kinetic test, based on the crocin bleaching. The position and the number of substitution groups influence the magnitude of the antioxidant activity of the polyphenolic compounds, but their antioxidant properties are also strongly influenced by the pH conditions. Increasing the pH, a considerable incr…
Effects of postharvest partial dehydration and prolonged treatments with ethylene on transcript profiling in skins of wine grape berries.
2010
For certain food products, postharvest controlled stresses or treatments with specific elicitors are applied to induce desired physical/chemical changes and/or to positively affect phytochemical content. This is the case of wine grapes where both strategies, singularly applied or coupled, can be used to modulate berry composition and, as a consequence, affect wine quality traits. Since the knowledge of the effects of these postharvest treatments on berry metabolism and the regulation of gene expression is very limited, a large-scale transcriptome analysis has been carried out, using an oligo-based microarray (14,562 probes) on skins of wine grape (Vitis vinifera L.) berries subjected to deh…
Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste
2021
The extraction of grape processing waste (wine pomace) via microwave-hydrodiffusion and gravity (MHG) from three different cultivars grown in Sicily (Syrah, Perricone and Nero d’Avola) rapidly affords aqueous extracts highly concentrated in valued biophenols including flavonoids, anthocyanins and phenolic acids. The method does not employ organic solvent, acid or base and does not require grinding or freeze drying of the wine pomace nor separation of the grape skins from seeds and stem. All the extracts have a pronounced stability as shown by their red-violet color fully retained after storage for more than a year (15 months) in freezer under air. Concentrations of phenolics up to…
Behaviour of some compounds with lmax at 280 nm in determination of total flavonoids of grape skin extracts made from a hydroalcoholic SO2-rich solve…
2010
This paper reports the results of a study on the ambiguous behaviour of substances with lmax at 280 nm in the determination of total flavonoids in whole grape skin extracts made from a hydroalcoholic SO2-rich solvent, apparently not eluted with methanol after absorption on a C18 cartridge employed for sample pre-concentration and SO2 removal. After rejecting the hypothesis that they were irreversibly absorbed on the C18 cartridge, it seemed that they reacted with other phenolics during passage through the C18 cartridge and were totally eluted with methanol in this new combined form. This new hypothesis seems very probable and is in accord with the more recent acquisition about the synthesis…
Effect of different processing methods on the quality of obtained pomegranate juice
2019
Pomegranate juice has many health properties as the fruits contain anticarcinogenic, antimicrobial and antiviral compounds. Its consumption has greatly increased throughout the world in recent years due to the potential of its different components, polyphenols and anthocyanins mostly. Many studies have been performed on the pomegranate juice yield demonstrating its influence on the organoleptic and physicochemical properties of the juice. Commercial pomegranate juice production involves pressing the fruits. As a consequence, there is a need to investigate the pressing machine types and adjustment in order to maximize juice yield and enhance its health properties. The aim of this study was t…
Chemical Profile and Biological Activity of Cherimoya (Annona cherimola Mill.) and Atemoya (Annona atemoya) Leaves
2020
Annona cherimola (Cherimoya) and Annona atemoya (Atemoya) are tropical plants known for their edible fruit. Scientific data suggest that their leaves, used in traditional medicine in the form of teas or infusions without evidence of toxicity, contain several bioactive compounds. However, only Annona muricata among all the Annona species is currently used in the nutraceutical field, and its dried leaves are marketed for tea preparation. In this work, we explored the nutraceutical potential of Atemoya and Cherimoya leaves, by evaluating their chemical profile and functional properties. Phytochemical analyses showed large amounts of phenolic compounds, in particular proanthocyanidins, and iden…
Green biotechnology for valorisation of residual biomasses in nutraceutic sector: Characterization and extraction of bioactive compounds from grape p…
2019
The grape pomace (GP) is an important by-product of winemaking, accounting for about 13-25% of the grapes processed. The aim of this work was to investigate the nutritional and antioxidant composition of GP obtained from Nero d’Avola (NA) grape, one of the most important indigenous varieties in Italy, in order to verify application in nutraceutics. Seeds and skin of the GP were studied for their nutritional and antioxidants composition, fatty acid and polyphenols profile, bioactives properties in vitro, by gravimetric, spectrophotometric and chromatographic techniques. The results showed that NAGP seeds are rich in the beneficial polyunsaturated fatty acids and that the polyphenols extracte…
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract
2016
In recent years, considerable interest has been shown in the functional properties of foods, and a relevant role has been played by phenolic compounds, able to scavenge free radicals. A more sustainable agriculture has to emerge to guarantee food supply over the next years. Wheat, corn, and rice are the most common cereals cultivated, but also other cereal species, such as barley can be appreciated for their peculiarities. Barley (Hordeum vulgare L.) is a C3 winter cereal that shows high resistance at drought and salt stresses. There are growing interests in barley as ingredient for the production of functional foods due to its high content of phenolic compounds and Beta-glucans. In this re…
Changes in the Phytochemical Profile and Antioxidant Properties of Prunus persica Fruits after the Application of a Commercial Biostimulant Based on …
2022
Plant biostimulants are formulations that are experiencing great success from the perspective of sustainable agriculture. In this work, we evaluated the effect derived from the application of a biostimulant based on algae and yeast extracts (Expando®) on the agronomic yield and nutraceutical profile of two different cultivars (“Sugar Time” and “West Rose”) of Prunus persica (peach). Although, at the agronomic level, significant effects on production yields were not recorded, the biostimulant was able to reduce the ripening time, increase the fruit size, and make the number of harvestable fruits homogeneous. From a nutraceutical point of view, our determinations v…
Dietary polyphenols as antidiabetic agents: Advances and opportunities
2020
Abstract Dietary polyphenols have been widely investigated as antidiabetic agents in cell, animals, human study, and clinical trial. The number of publication (Indexed by Web of Science) on “polyphenols and diabetes” significantly increased since 2010. This review highlights the advances and opportunities of dietary polyphenols as antidiabetic agents. Dietary polyphenols prevent and manage Type 2 diabetes mellitus via the insulin‐dependent approaches, for instance, protection of pancreatic islet β‐cell, reduction of β‐cell apoptosis, promotion of β‐cell proliferation, attenuation of oxidative stress, activation of insulin signaling, and stimulation of pancreas to secrete insulin, as well as…