Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract

Mandić, Anamarija; Đilas, Sonja M.; Ćetković, Gordana; Čanadanović-Brunet, Jasna; Tumbas, Vesna

doi:10.1080/10942910701584260

Cited by 97 publications

(91 citation statements)

References 30 publications

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“…The results obtained were in agreement with work of other researchers. [7,[39][40][41][42][43][44]50] A high and significant correlation was observed between total anthocyanins and total phenolics (r = 0.88, p < 0.0001), while no significant correlation was found between total anthocyanins and TPC, similar to previous reports. [11,45] These results may be due to other un-quantified phenolics or vitamins, synergism among these compounds, major phenolics affecting the expected correlation between phenolics, and antioxidant activities.…”

Section: Total Phenolic Content Antioxidant Capacity and Phenolic Csupporting

confidence: 91%

“…[49] High variability of antioxidant activity, among the different genotypes, clearly shows the potential value of certain new cultivars and advanced lines and, their possible use in breeding programs to develop new strawberry cultivars with higher amounts of antioxidant compounds. [50] Therefore, it would be of interest to explore further the relation between physical and chemical characteristics and, use it for selecting advanced strawberry lines in a breeding program.…”

Section: Resultsmentioning

confidence: 99%

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Agronomic Characteristics and Chemical Composition of Newly Developed Day-Neutral Strawberry Lines by Agriculture and Agri-Food Canada

Wang

Tury

Rekika

et al. 2010

International Journal of Food Properties

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The agronomic characteristics and chemical composition of seven advanced day-neutral strawberry lines and a commercial cultivar 'Seascape' were evaluated for their horticulture and quality attributes. The results showed that the advanced strawberry lines had the best horticultural characteristics, such as more resistance to diseases, less weight and juice losses and better fruit glossiness during storage, compared to 'Seascape'. Among the advanced lines, FIN005-55 had the better fruit quality with higher soluble solids content (SSC)/titratable acidity (TA) ratio and highest SSC, FIN005-7 had the highest total phenolic content (TPC) and antioxidant capacity (AC), and both had potential for commercial trials.

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Section: Total Phenolic Content Antioxidant Capacity and Phenolic Csupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Agronomic Characteristics and Chemical Composition of Newly Developed Day-Neutral Strawberry Lines by Agriculture and Agri-Food Canada

Wang

Tury

Rekika

et al. 2010

International Journal of Food Properties

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show abstract

“…[28] Several studies have revealed a positive correlation between the content of phenolic compounds and the antioxidant activity in plants. [16,29,30] In this experiment, it was tried to establish if there was a correlation between antioxidant activity of Allium L. plants processed under acidic conditions and content of phenols, sugars, thiosulfinates or thiols.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and Bioadhesive Properties of Onions (AlliumL., Alliaceae) Processed Under Acidic Conditions

Končić

Jug

2011

International Journal of Food Properties

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Antioxidant and bioadhesive properties of onion, garlic, leek, and ramsons, processed under low pH conditions were investigated. For investigation of antioxidant activity DPPH free radical scavenging activity and reducing power were used. The most active radical scavenger (EC 50 = 2.07 mg/ml) and reductant was the ethanolic extract of leek leaf. Positive correlation between antioxidant activity and phenol content in the extracts (P < 0.01) was found. To determine bioadhesive properties of the extracts, tensile studies were performed and work of adhesion (W a ) was measured. The most pronounced bioadhesive properties were determined for garlic and ramsons bulbs extracts (W a > 8 µJ).

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“…It has been reported that food such as fruit, vegetable and seeds contain a significant amount of natural antioxidant components including phenolics (Mandic et al, 2008;Katalinic et al, 2004). Studies reported that there is a negative correlation found between dietary intake phenolics and coronary heart diseases, stroke and cancer (Sun et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Zzaman

Bhat

Abedin

et al. 2013

FSTR

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Cocoa beans (Theobroma cacao) are rich in phenolic compounds which show antioxidant properties. Roasting is one of the most important unit operations in the cocoa base industries which reduces the antioxidant activity. Cocoa beans were subjected to roast at 150, 200 and 250℃ for 10 − 50 min using conventional and superheated steam methods on changes in the total phenol content (TPC), total flavonoid content (TFC), free radical scavenging activity and antioxidant properties. The total phenols and total flavonoid were significantly (p < 0.05) higher using superheated steam than conventional roasting method. The cocoa beans treated by conventional method showed significantly (p < 0.05) lower the free radical scavenging activity and antioxidant properties than superheated steam roasting method.Keywords: cocoa bean, superheated steam roasting, conventional roasting, phenolic compound, antioxidant properties *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionThe phenolic compounds present in the food that can prevent or delay lipid oxidation through the inhibiting of oxidizing reactions in our body. It has been reported that food such as fruit, vegetable and seeds contain a significant amount of natural antioxidant components including phenolics (Mandic et al., 2008;Katalinic et al., 2004). Studies reported that there is a negative correlation found between dietary intake phenolics and coronary heart diseases, stroke and cancer (Sun et al., 2002).Cocoa beans are the seed from the fruit Theobroma cacao tree which is the essential ingredient of chocolate and chocolate base products. The cocoa beans are rich in phenolic and other antioxidant properties. Approximately 12 − 18% of phenolic compounds are reported in unfermented cocoa beans (dry weight). Almost 60% of the total phenolic compounds are procyanidin (oligomers), epicatechin and catechin (flavanol monomers) in raw cocoa beans (Dreosti, 2002). The study described that the cocoa beans contain higher amount of flavan-3-ol. The flavan-3-ol (catechin and epicatechin) are the main monomeric compound of polyphenol found in cocoa (Lamuela-Raventós et al., 2005). These compound have the highest bioavailability among cocoa phenolic compound because the absorption is depends on the molecular size. The monomeric compounds are biologically more active than oligomers and polymers and found in high concentration that can interact with the target compound easily especially free radicals (Cooper et al., 2009). These compounds have a potential contestant to inhibit or delay the oxidative damages in our body (Adamson et al., 1999). The studies revealed that these compounds are capability to reduce lipid peroxidation, inhibit peroxyl radicals and scavenge superoxide radicals and hydroxyl radicals (Salah et al., 1995;Vinson and Hontz, 1995;Kanner et al., 1994). Furthermore, the study demonstrated that the antihyperglycaemic effects on streptozotocin induced diabetic rats were found using the extracts prepared from cocoa (Ruzaidi et al., 2005). Antioxidant p...

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Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract

Cited by 97 publications

References 30 publications

Agronomic Characteristics and Chemical Composition of Newly Developed Day-Neutral Strawberry Lines by Agriculture and Agri-Food Canada

Agronomic Characteristics and Chemical Composition of Newly Developed Day-Neutral Strawberry Lines by Agriculture and Agri-Food Canada

Antioxidant and Bioadhesive Properties of Onions (AlliumL., Alliaceae) Processed Under Acidic Conditions

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

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