HPLC of anthocyans with an amperometric detector: Evaluation of the antioxidant activity

Deineka, L. A.; Makarevich, S. L.; Дейнека, В. И.; Чулков, А. Н.

doi:10.1134/s1061934815080079

Cited by 6 publications

(3 citation statements)

References 15 publications

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“…Anthocyanidin compounds are not usually considered in most grapevine leaf extracts studies, yet where they were, they are found in low amounts 21,23,31 . These compounds contribute to the pigmentation of plant organs and are involved in UV protection 32,33 …”

Section: Resultsmentioning

confidence: 99%

“…21,23,31 These compounds contribute to the pigmentation of plant organs and are involved in UV protection. 32,33 3.3 Analysis of principal components PCA was used to analyse the relationships of the samples on a score plot (Fig. 3(a)); separation of the samples could be distinguished by the PCA loading plot (Fig.…”

Section: Analysis Of Total Contents Of Phenolic Groups In Response To...mentioning

confidence: 99%

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Phenolic profile changes of grapevine leaves infected with Erysiphe necator

Hernández,

Castillo Río,

Blanco González

et al. 2023

Pest Management Science

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BACKGROUNDPowdery mildew in grapevine is caused by Erysiphe necator. Its control requires numerous chemical treatments. Numerous efforts are being made to improve disease management in order to achieve crop sustainability goals. Exogenous induction of plant immune responses are among the most encouraging strategies being developed. The objective of this research was to analyse differences in phenolic compound concentrations in E. necator infected leaves of two varieties of Vitis vinifera, Tempranillo and Tempranillo Blanco by UPLC‐MS. To know the susceptibility of the varieties, in vitro assays using whole leaves were done.RESULTSDifferences in susceptibility between varieties in the early stage of the disease were found. In both varieties, total phenolic compounds were higher in infected leaves; however, hydroxycinnamic acid, anthocyanins and stilbenes were higher only in Tempranillo. Twenty‐six compounds presented differential responses to the fungal disease in Tempranillo while only two in Tempranillo Blanco, syringa resinol, not detected in diseased leaves, and gallocatechin that increased at 5 days post‐inoculation. In Tempranillo, four anthocyanidins, six hydroxycinnamic acids, mainly feruloyl derivates, and epigallocatechin gallate were higher in infected leaves at the beginning of the infection. Whilst (‐)‐epicatechin and protocatechuic hexoside contents were lower.CONCLUSIONDisease‐induced changes in the phenolic compound biosynthesis were found. The increase of the anthocyanidin content and flavan‐3‐ol galloylation could play a role in the delay of E. necator growth in Tempranillo.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Total Contents Of Phenolic Groups In Response To...mentioning

confidence: 99%

Phenolic profile changes of grapevine leaves infected with Erysiphe necator

Hernández,

Castillo Río,

Blanco González

et al. 2023

Pest Management Science

View full text Add to dashboard Cite

show abstract

“…Активность антиоксидантов измеряли с помощью жидкостного хроматографа Cvet-Yauza 01-AA (табл. 2) [12,13].…”

Section: объекты и методы исследованияunclassified

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Matseychik

Martynova

Korpacheva

et al. 2020

Food Processing: Techniques and Technology

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Introduction. Functional food industry has a stable tendency to use natural plant materials and products. The rowan thrives in Siberian conditions, which makes rowanberries a local raw material of plant origin. The article features the process of encapsulation of bitter plant extracts, which makes it possible to create new functional ingredients. Study objects and methods. The plant extract was obtained from the powder of infrared-dried uncultivated rowanberries harvested in the city of Novosibirsk and the Altai Territory in September 2018 and October 2019. The research compared two parallel encapsulation technologies: spray and freeze drying. The encapsulating matrix vs. IR-dried powder ratio was established experimentally. Konjac and guar gum polysaccharides were used as encapsulating membranes. The content of antioxidants, flavonoids, vitamin C, and β-carotene was determined in the IR-dried rowanberry extract and encapsulated powder. A set of experiments made it possible to compile a new formulation of a cottage cheese dessert with encapsulated functional additive. The dessert was tested for various quality indicators that affect the physicochemical and rheological properties of the product, i.e. moisture, solids content, sugar content, vitamin C, β-carotene, antioxidant capacity, and biologically active flavonoids. Results and discussion. Encapsulation significantly improved the sensory properties of the final material. The physicochemical quality assessment showed that a 1:1 dilution of rowan extract with a food polysaccharide did not affect the content of biologically active substances (with a tolerance of 8%). The physical and chemical quality assessment confirmed the functionality of the dessert: it contained > 15% of the daily physiological requirements of vitamin C, β-carotene, antioxidants, and flavonoids. Conclusion. The paper introduces a novel method of rowan powder encapsulation, which was successfully applied to create a new functional product. The encapsulation technology made it possible to soften the natural bitterness of the raw material. The new functional product demonstrated excellent sensory properties and nutritional value.

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Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

Matseychik

Korpacheva

Martynova

et al. 2019

IOP Conf. Ser.: Earth Environ. Sci.

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The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.

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HPLC of anthocyans with an amperometric detector: Evaluation of the antioxidant activity

Cited by 6 publications

References 15 publications

Phenolic profile changes of grapevine leaves infected with Erysiphe necator

Phenolic profile changes of grapevine leaves infected with Erysiphe necator

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

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