Extraction of condensed tannins from beach pea (Lathyrus maritimus L.) as affected by different solvents

Chavan, U. D.; Shahidi, Fereidoon; Naczk, M.

doi:10.1016/s0308-8146(01)00234-5

Cited by 136 publications

(75 citation statements)

References 16 publications

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“…This result is in accordance with Nepote et al [22], who found that 50% ethanol gave maximum total phenolics from peanut skin over the range of 20-96% ethanol tested. According to Chavan et al [23], aqueous acetone extracts from different peas had higher polyphenol contents than acetone ones, which support our results. While increases in the extraction time from 2 h to 8 h significantly increased polyphenol content of tea extracts, except for 50% acetone extracts (p<0.05) ( Table 1), upon further increases from 8 h to 18 h, the polyphenol contents increased only slightly, but the difference was found to be significant (p<0.05) in 50% acetone, acetone, 50% DMF, DMF and 50% methanol extracts.…”

Section: Polyphenol Contentsupporting

confidence: 92%

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

et al. 2007

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Black tea was extracted for 2, 8 and 18 h with absolute acetone, N,N-dimethylformamide (DMF), ethanol and methanol and their 50% aqueous solutions. The extracts were screened for total polyphenol contents, antioxidant and antibacterial activities. The polyphenol content of the extracts was found to be in the range of 0.44-114.01 mg gallic acid equivalents (GAE)/g dry weight tea, depending on the solvent used and the length of the extraction process. In general, aqueous acetone or DMF extracts displayed the highest polyphenol contents and antioxidant activity, while absolute acetone was the least efficient solvent. Antioxidant activities of tea extracts tested using the reducing power and 2,2-diphenyl-1-picryhydrazyl (DPPH) radical methods ranged from 0.09 to 1.18 and from 2.60 to 95.42 %, respectively, depending on the extraction conditions and the antioxidant activities correlated well with the polyphenol concentrations. Aqueous solvent black tea extracts also possessed antibacterial activity, depending on the solvent used and bacterial species tested. Staphylococcus aureus was found to be the most sensitive to all tea extracts, except for the methanol extract. Tea extracts were not effective against Y. enterocolitica, L. monocytogenes and E. coli O157:H7.

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Section: Polyphenol Contentsupporting

confidence: 92%

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

et al. 2007

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“…This effect was also reported by Chavan et al (2001) for different peas, where more yield was recovered in 70 % aqueous acetone than absolute acetone. In present case, 50 % aq.…”

Section: Tpc and Antioxidant Activitysupporting

confidence: 82%

Composition and functionality of whole jamun based functional confection

Sehwag

Das

2016

J Food Sci Technol

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Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl 2 .2H 2 O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe 2+ /g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC 50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.

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“…Procyanidins, are high-molecular weight polyphenols that consist of polymerized flavan-3-ol and/or flavan-3,4-diol units. They are biologically active and when present in sufficient quantities, may lower the nutritional value and biological availability of proteins and minerals (Chavan et al 2001). Several in vivo assays have demonstrated their anti-inflammatory, antiviral, antibacterial and antioxidant properties.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

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Extraction of condensed tannins from beach pea (Lathyrus maritimus L.) as affected by different solvents

Cited by 136 publications

References 16 publications

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

Composition and functionality of whole jamun based functional confection

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

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