HPLC/DAD/ESI-MS analyses and anti-radical activity of hydrolyzable tannins from different vegetal species

Romani, Annalisa; Campo, Margherita; Pinelli, Patrizia

doi:10.1016/j.foodchem.2011.07.009

Cited by 115 publications

(116 citation statements)

References 26 publications

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“…At 350 nm, we have also identified and quantified derivatives of myricetin in myrtle leaf extracts.The main important flavonoid detected was myricitrin (myricetin-3-O rhamnoside), identified by its retention time, spectral and fluorescence data in comparison with the standard. It was 3.47 and 3.55 times more abundant than gallic acid in myrtle extracts (MAE and CE respectively) which is consistent with the previously reported Italian myrtle leaf composition (AnnalisaRomani, Campo, & Pinelli, 2012;A Romani, Pinelli, Mulinacci, Vincieri, & Tattini, 1999),whereas literature data report that gallic acid is more important than myricetin 3-O-rhamnoside in Tunisian myrtle leaves (W Messaoud, Laabidi, & Boussaid, 2012)Romani et al (2012).3.2.…”

supporting

confidence: 90%

“…It was 3.47 and 3.55 times more abundant than gallic acid in myrtle extracts (MAE and CE respectively) which is consistent with the previously reported Italian myrtle leaf composition (AnnalisaRomani, Campo, & Pinelli, 2012;A Romani, Pinelli, Mulinacci, Vincieri, & Tattini, 1999),whereas literature data report that gallic acid is more important than myricetin 3-O-rhamnoside in Tunisian myrtle leaves (W Messaoud, Laabidi, & Boussaid, 2012)Romani et al (2012).3.2. Antioxidant activities of Myrtuscommunis leaf polyphenolic compounds 3.2.1 Oxidation induced by AAPH or Fe +3 /ascorbic acid system 3.2.1.1.…”

supporting

confidence: 90%

“…At 280 nm, the chromatogram reported the presence of an important peak after 4.1 min and it was quantified as mg gallic acid equivalents per g dry extract (mg GAE g DE -1 ): due to the lack of standards it can only supposed to be galloyl quinic acid (273 nm), according to spectral and previously reported data (Annalisa Romani, Campo, & Pinelli, 2012) . .…”

Section: Phenolic Compound Identification and Quantification By Rp-hpmentioning

confidence: 86%

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Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Dairi

Carbonneau²,

Galeano-Dı́az

et al. 2017

Food Chemistry

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Chelating and free radicals scavenging activities of extra virgin olive oil (EVOO) enriched by Myrtus communis phenolic compounds (McPCs), α-tocopherol and Butylated hydroxytoluene (BHT) were evaluated using chemical assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Oxygen radical absorbance capacity (ORAC), and biological model as 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH) or Fe/Ascorbic acid (Fe/AsA) system mediated peroxidation of l-α-phosphatidylcholine aqueous dispersions stabilized by bile salts (BS) under simulated intestinal conditions (pH 7.4). McPC-EEVOO increased significantly the neutralization of DPPH radical and AAPH-derived radicals in ORAC assay more than α-tocopherol and BHT. The phospholipid stability increased by a factor of 33.6%, 34.8%, 19.3% and 10.7% for myrtle microwave assisted extraction (MAE) and conventional extraction (CE) extracts, α-tocopherol and BHT, respectively, as compared to the control (EVOO without enrichment) in Fe/AsA system. But a slightly additive effect was observed when AAPH system was used. Our observation showed that McPCs may interact positively with EVOO to inhibit phospholipid peroxidation, and thus, McPC-EEVOO could be a potential functional food.

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supporting

confidence: 90%

supporting

confidence: 90%

Section: Phenolic Compound Identification and Quantification By Rp-hpmentioning

confidence: 86%

See 1 more Smart Citation

Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Dairi

Carbonneau²,

Galeano-Dı́az

et al. 2017

Food Chemistry

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“…This genus has been shown to have interesting antioxidant capacity, which can be related to its antiproliferative properties, particularly associated with the presence of flavonoids and hydrolysable tannins. 27 The very low EC 50 value presented by the ethyl acetate fraction (3.27 µg mL −1 ) indicates the highest DPPH scavenging activity, when compared to the butanol fraction and crude Table 1.…”

Section: Antioxidant Activitymentioning

confidence: 95%

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

et al. 2017

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The endemic Algerian myrtle, Myrtus nivelii Batt & Trab., was evaluated for its bioactive properties, such as antioxidant, anti-inflammatory, cytotoxic and antibacterial activities, and correlated with the individual phenolic compounds identified in its crude aqueous extract and subsequent organic fractions (ethyl acetate and butanol). Flavonols, such as myricetin, kaempferol and quercetin glycoside derivatives, were the major phenolic compounds found, along with the presence of ellagitannins. The ethyl acetate fraction contained the highest amount of phenolic compounds, followed by the butanol fraction and, finally, the crude aqueous extract. In general, all samples exhibited an excellent bioactivity, namely the ethyl acetate fraction that presented strong antioxidant activity, when compared to the standard trolox, strong cytotoxicity and antibacterial activity, especially against MRSA and MSSA. The present study revealed that the ethyl acetate fraction of M. nivelii could be used as a source of bioactive compounds in the food and pharmaceutical industries.

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“…Due to their antimicrobial activity, their main functions include plant defence against many pathogen att acks, and also against herbivorous animals, making assimilation of substances (gallotannins and ellagitannins) contained in the plants diffi cult, and giving them an unpleasant taste. Useful tannic compounds were found in the gall of walnut, such as chestnut and oak, in pomegranate (Punica granatum L.) and in tara pods (26). It has been reported that 40-65 % of the fruit mass of C. spinosa corresponds to gallotannins.…”

Section: Extract Characterizationmentioning

confidence: 99%

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Skowyra

Janiewicz

Salejda

et al. 2015

Food Technol. Biotechnol.

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SummaryThe eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass) directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02 % was as eff ective as BHA (0.02 %) in retarding lipid oxidation in pork products during storage. Results showed that redness increased aft er the addition of tara pod powder. Specifi cally, 0.02 % of tara pod powder was eff ective in keeping the red colour of meat batt er stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.

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HPLC/DAD/ESI-MS analyses and anti-radical activity of hydrolyzable tannins from different vegetal species

Cited by 115 publications

References 26 publications

Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

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