Analysis of Phenolic Compounds in Food by Coulometric Array Detector: A Review

Razem, Mutasem; Ding, Yubin; Morozova, Ksenia; Mazzetto, Fabrizio; Scampicchio, Matteo

doi:10.3390/s22197498

Cited by 8 publications

(9 citation statements)

References 99 publications

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“…Plant foods (including cereals, fruits, vegetables, legumes, and seeds) contain a wide range of antioxidant phenolic compounds 1 . These compounds can be divided into soluble forms, based on their solubility and extractability in organic solvents with or without acid or base hydrolysis, and insoluble bound forms, which remain in the pellet together with fiber and other residues after extraction of the soluble forms 2 , 3 .…”

Section: Introductionmentioning

confidence: 99%

Date fruit melanin is primarily based on (−)-epicatechin proanthocyanidin oligomers

Alam,

Okonkwo,

Cachaneski-Lopes

et al. 2024

Sci Rep

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Plant-based melanin seems to be abundant, but it did not receive scientific attention despite its importance in plant biology and medicinal applications, e.g. photoprotection, radical scavenging, antimicrobial properties, etc. Date fruit melanin (DM) has complex, graphene-like, polymeric structure that needs characterization to understand its molecular properties and potential applications. This study provides the first investigation of the possible molecular composition of DM. High performance size-exclusion chromatography (HPSEC) suggested that DM contains oligomeric structures (569–3236 Da) and transmission electron microscopy (TEM) showed agglomeration of these structures in granules of low total porosity (10–1000 Å). Nuclear magnetic resonance (NMR) spectroscopy provided evidence for the presence of oligomeric proanthocyanidins and electron paramagnetic resonance (EPR) spectroscopy revealed a g-factor in the range 2.0034–2.005. Density functional theory (DFT) calculations suggested that the EPR signals can be associated with oligomeric proanthocyanidin structures having 4 and above molecular units of (−)-epicatechin. The discovery of edible melanin in date fruits and its characterization are expected to open a new area of research on its significance to nutritional and sensory characteristics of plant-based foods.

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Section: Introductionmentioning

confidence: 99%

Date fruit melanin is primarily based on (−)-epicatechin proanthocyanidin oligomers

Alam,

Okonkwo,

Cachaneski-Lopes

et al. 2024

Sci Rep

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“…Black peaks on the chromatogram represent all compounds in the free and bound phenolic extracts of Kamut® wheat, inclusive of those highlighted by the CAD. In contrast, the HPLC-CAD exclusively displays peaks possessing some redox activity ( Razem et al, 2022 ). Thus, the CAD detector is more selective than the DAD towards antioxidants.…”

Section: Resultsmentioning

confidence: 99%

Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS)

Razem,

Morozova,

Ding

et al. 2024

Food Chemistry: X

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“…Phenolic compounds play an important role in the protection and reproduction of plants, but when ingested through food, they also have many properties beneficial to human health. Their effects are manifested in antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective and antithrombotic properties, as well as protection against chronic and neurodegenerative diseases ( 49 ). Therefore, it is essential to determine the content and find measures that help increase the amount of phenols in plant-based foods.…”

Section: Resultsmentioning

confidence: 99%

How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition

Dujmović,

Opačić,

Radman

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background. As food production faces major challenges, modern agricultural practices are increasingly focused on conserving resources, reducing negative environmental impacts, and sustainably producing foods high in health-promoting phytochemicals. During the production process, many factors can influence the quality and chemical composition of a final food product. Proper selection of cultivating conditions, especially a balanced nutrition, can significantly increase nutritional value resulting in foods with strong biological and functional properties. Stinging nettle is a rich source of minerals, vitamins, pigments, phenols and other bioactive compounds (BC) and can be consumed as a green leafy vegetable with beneficial effects on human health. Therefore, the aim of this study was to determine the nutritional quality and antioxidant capacity of stinging nettle leaves under the influence of different nutrient solution (NS) treatments during three mowings. Experimental approach. The experiment was performed in a floating hydroponic system, with different treatments of NS application during three mowings. After each mowing, the following treatments were differed: treatment 1 – depletion with water, treatment 2 - supplementation with standard NS, and treatment 3 - correction with nutrients. Of the BC minerals, ascorbic acid, phenols, and photosynthetic pigments content, as well as antioxidant capacity were analyzed spectrophotometrically, while individual phenols were determined by liquid chromatography. Results and conclusions. Different nutrition solution treatments and the number of mowings had a significant influence on the content of the analyzed BC. The highest contents of total phenols (377.04 mg GAE/100 g fm), total flavonoids (279.54 mg CTH/100 g fm), ascorbic acid (112.37 mg/100 g fm), and pigments (total chlorophylls 1.84, and total carotenoids 0.36 mg/g), as well as the highest antioxidant capacity (35.47 µmol TE/g) were recorded in the third mowing, with nutrient solution supplementation. Novelty and scientific contribution. This is the first time that stinging nettle leaves are produced in a floating hydroponic system by controlled plant nutrition. We establish this type of nutrition manipulation during multiple mowings as an innovative technique for the production of novel food with high and improved nutritional value suitable for consumption as green leafy vegetables.

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Analysis of Phenolic Compounds in Food by Coulometric Array Detector: A Review

Cited by 8 publications

References 99 publications

Date fruit melanin is primarily based on (−)-epicatechin proanthocyanidin oligomers

Date fruit melanin is primarily based on (−)-epicatechin proanthocyanidin oligomers

Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS)

How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition

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