Determination of Ellagic Acid in Fresh and Processed Fruits by HPLC.

Amakura, Yoshiaki; Okada, Mai; Tsuji, Sumiko; Tonogai, Yasuhide

doi:10.3358/shokueishi.41.206

Cited by 18 publications

(6 citation statements)

References 14 publications

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“…Moreover, our observations agreed with the results obtained by Amakura et al. (2000), who showed that the contents of myricetin, kaempferol, and quercetin were 1, 0.1, and 0.4 mg/kg FW in an unknown BB cultivar, respectively.…”

Section: Resultssupporting

confidence: 93%

“…However, the flavonol contents agreed with the study results by Fang et al (2009) with BB juices, while they reported lower myricetin, kaempferol, and quercetin of "Fenghongzong" and "Baiyangmei" in comparison with other varieties. Moreover, our observations agreed with the results obtained by Amakura et al (2000), who showed that the contents of myricetin, kaempferol, and quercetin were 1, 0.1, and 0.4 mg/kg FW in an unknown BB cultivar, respectively. Polyphenols are naturally occurring compounds in fruits and vegetables that have been shown to act as natural antioxidants.…”

Section: Determination Of Phytochemical Composition In Four Bayberry Fruits Varietiessupporting

confidence: 92%

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Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits

Xia

Gong

Lin

et al. 2021

Journal of Food Science

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Here, we examined the phytochemical profiles, antioxidant activity (AA), and antiproliferative activity (APA) of four Chinese bayberry (Myrica rubra Sieb. et Zucc.) pulp extracts. They were found to be rich in total phenolics content (TPC; 186.45 ± 5.42 to 498.94 ± 8.25 mg of gallic acid equiv./100 g FW) and total flavonoids content (TFC; 126.28 ± 4.18 to 194.35 ± 12.03 mg of catechin equiv./100 g FW). For all varieties, the free flavonoid/phenolic/anthocyanin contents were higher than that the bound fractions. Wild pink bayberry (WPB) displayed the highest values of TPC and TFC, and also showed the highest total antioxidant activity (TAA) as revealed by peroxyl radical scavenging capacity (PSC) (451.47 ± 8.01 µmol Vit. C equiv./100 g FW), and free cellular antioxidant activity (CAA) (184.99 ± 6.11 µmol quercetin equiv./100 g FW, no PBS wash; 117.78 ± 2.34 µmol quercetin equiv./100 g FW, PBS wash) assays. Bayberry extracts had a marked reduction in the APA of HepG2 cells, and WPB exhibited the lowest EC 50 (8.50 ± 0.83 mg/ml) value, which was probably associated with cell cycle arrest and apoptosis induction. Practical Application: Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit is rich in natural phenolic compounds, which might be a functional ingredient in food and nutraceutical products. Our findings would provide a logical strategy to promote the comprehensive utilization of phenolics in bayberry fruit with both health and economy benefits.

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Section: Resultssupporting

confidence: 93%

Section: Determination Of Phytochemical Composition In Four Bayberry Fruits Varietiessupporting

confidence: 92%

Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits

Xia

Gong

Lin

et al. 2021

Journal of Food Science

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“…The total phenolics, antioxidant activity and anthocyanin compounds in fruits and their processing can be reduced during storage (Amakura et al . ). Kim and Padilla‐Zakour () investigated that thermal processing of the cherry fruits decreased the total phenolics, antioxidant capacity and total anthocyanin contents.…”

Section: Introductionmentioning

confidence: 94%

“…The majority of antioxidant activity in fruits and vegetables is due to the presence of polyphenolic and flavonoid compounds especially anthocyanins (Bors and Saran 1987;Bors et al 1990;Eberhardt et al 2000). The total phenolics, antioxidant activity and anthocyanin compounds in fruits and their processing can be reduced during storage (Amakura et al 2000). Kim and Padilla-Zakour (2004) investigated that thermal processing of the cherry fruits decreased the total phenolics, antioxidant capacity and total anthocyanin contents.…”

Section: Introductionmentioning

confidence: 99%

Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures

Rababah

Alu’datt

Al-Mahasneh

et al. 2012

Journal of Food Processing and Preservation

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This study evaluated the effect of jam processing of cherry on the phytochemical and physiochemical properties for fresh cherry, after processing and during 15 days at 25, 35, 45 and 55C. Fresh cherry had the highest contents of total phenolics, antioxidant activity and anthocyanins. Jam processing significantly decreased total phenolics (370.20 mg gallic acid equivalent/100 g), antioxidant activity (50.72%) and anthocyanins (6.53 mg cyanidin‐3‐glucoside/100 g). During jam storage, also, a significant decrease of these compounds was observed at studied temperatures. Color measurements of jam during storage showed an increase of lightness and yellowness and a decrease in redness in cherry only after processing. Total color differences and chroma values increased after processing from 21.36 to 31.01 and from 10.67 to 14.32, respectively, and during storage for 15 days. Q10 values of phytochemicals were between 1 and 2 and were less sensitive to temperature changes as compared with most chemical and biochemical reactions. Practical Applications Cherry fruits contain high levels of phenolic compounds, anthocyanins and antioxidants as much as numerous other biological properties such as vitamins and minerals, these compounds have the ability to reduce the risk of many diseases such as heart diseases and cancer. There is a considerable demand for fresh fruits as well as their products. Because many types of fruit are seasonal and their shelf life is limited, they must be processed to keep the quality. Processing may include preservation by several methods as addition of sugar to make a jam. Variability in the levels of protective components in fruits is affected by several factors, in particular, postharvest processing as jam making. These variations may affect the final concentration of physiochemical properties, phenolic compounds, antioxidants and anthocyanins in fruits and their eventual bioactivity; these components in processed jam are affected by temperature, fruit maturation and presence of light.

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“…That potential antioxidant can be introduced by diet, pharmaceutical preparations or used as anti-aging agent to external application on the skin (Figure 3). 25…”

Section: Ellagic Acidmentioning

confidence: 99%

Natural antioxidants–properties and possible applications

Żymańczyk–Duda¹,

Szmigiel-Merena²,

Brzezińska-Rodak³

et al. 2018

JABB

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There is an interest in the use of compounds able to prevent organism damages. Antioxidants are such compounds that can protect from cells damages caused by free radicals and may be used in the treatment and prevention on many diseases, such as cancer, cardiovascular disease, diabetes, brain stroke, skin diseases as well as they delay the aging process. There are many sources of antioxidants. They can be synthetic or natural and especially those derived from natural sources, demand special attention. Phenolic compounds are substances which mainly possess such activity, but also vitamins and minerals. There are a lot of antioxidants, but in that review, the chosen compounds with outstanding antioxidant activity, mainly used in pharmaceuticals and cosmetics were described. The review shows the activity of phenolic acids (ferulic acid and caffeic acid) and polyphenols (ellagic acid, curcumin, genistein, hydroxytyrosol, resveratrol) and vitamins (C and E).

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Determination of Ellagic Acid in Fresh and Processed Fruits by HPLC.

Cited by 18 publications

References 14 publications

Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits

Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits

Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures

Natural antioxidants–properties and possible applications

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