Sample preparation in the determination of phenolic compounds in fruits

Antolovich, Michael; Prenzler, Paul D.; Robards, Kevin; Ryan, Danielle

doi:10.1039/b000080i

Cited by 283 publications

(203 citation statements)

References 221 publications

Supporting

Mentioning

184

Contrasting

Unclassified

Order By: Relevance

“…Compostos fenólicos totais de extratos de bagaço de uva* (g GAE.100 g -1 peso seco). Diversos autores concluíram que não é uma tarefa fácil encontrar um método único que seja adequado para a análise de um grupo diverso de fenólicos devido à diversidade das estruturas químicas e variação de sensibilidade dos compostos às condições de extração (ANTOLOVICH et al, 2000). Os teores de compostos fenólicos presentes no bagaço de uva representam uma grande variedade de compostos, incluindo os flavonóides.…”

Section: Compostos Fenólicos Totaisunclassified

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

Rockenbach¹,

Silva²,

Rodrigues³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

É de conhecimento científico o potencial antioxidante dos compostos fenólicos, atuando como redutores de oxigênio singleto, nas reações de oxidação lipídica e na quelação de metais. Apresentam uma ampla gama de propriedades farmacológicas, como antialergênicas, antiarteriogênicas, antiinflamatórias, antimicrobianas, antitrombóticas e também efeitos cardioprotetores e vasodilatadores (PUUPPONEN-PIMIÄ et al., 2001;MANACH;MAZUR;SCALBERT, 2005).A uva é fonte de diversos compostos fenólicos em elevadas concentrações e os subprodutos da vinificação, em sua maioria, podem manter quantidades apreciáveis, principalmente de fenó-licos, que pertencem ao grupo dos flavonóides. Os glicosídeos de flavonóis e as antocianinas estão entre os compostos fenólicos mais determinados e estudados nas uvas, por sua destacada atividade antioxidante e por suas propriedades antiinflamatórias e anticancerígenas (NEGRO; TOMMASI; MICELI, 2003;AMICO et al., 2004;SILVA;MATIAS;NUNES, 2005).O processo de fabricação do vinho gera uma quantidade estimada de resíduo sólido de 20% do peso inicial ( GÓMEZ-PLAZA; MIÑANO; LÓPEZ-ROCA, 2006). Alguns estudos a respeito dos subprodutos da vinificação focalizam principalmente a composição de polifenóis das sementes, que são muito ricas em flavonóis (YILMAZ; TOLEDO, 2004; GUENDEZ et al., 2005b). As sementes representam em torno AbstractDifferent solvent systems were applied in order to determine the extraction efficiency of compounds with antioxidant capacity from grape bagasse, an important by-product from wine production. The quantification of total phenolics, anthocyanins, and antioxidant activity was carried out in grape bagasse extracts of Tannat and Ancelota varieties from the region of Videira, state of Santa Catarina. The antioxidant activity was determined by ABTS, FRAP, and β-carotene/linoleic acid system methods. Extracts from acidified aqueous solutions of acetone and ethanol in different concentrations (v/v) showed higher yield in aqueous solutions of acetone 50 and 70% for Tannat variety and acetone/ethanol 50% for Ancelota variety, respectively. The total phenolic contents in acetone 50 and 70% were higher in both varieties while the anthocyanin contents in these varieties were higher in ethanol 50 and 70%. The antioxidant activity was higher in acetone 50 and 70% for Tannat variety and acetone/ethanol 50 and 70% for Ancelota variety by the ABTS method. Regarding the reduction power performed by the FRAP method, it was higher in acetone 70% in both varieties. During the oxidation inhibition power assay, the addition of 100 and 200 µL of ethanolic extracts 50% of Tannat and Ancelota varieties showed higher efficiency since it was almost two times higher than acetonic extracts. Keywords: byproducts; extraction; oxidation; reduction power. ResumoDiferentes sistemas solventes foram aplicados para determinar a eficiência de extração de compostos com capacidade antioxidante em bagaço de uva, importante subproduto do processo de vinificação. Realizou-se a quantificação de compostos fenólicos totais,...

show abstract

Section: Compostos Fenólicos Totaisunclassified

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

Rockenbach¹,

Silva²,

Rodrigues³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

show abstract

“…The lycopene concentration gradually increased on the storage for 42 days in both the varieties of tomatoes at both the temperature conditions. against oxidative stress from oxidizing agents and free radicals (Matkowski, 2006;Sarikurkcu et al, 2009;Antolovich et al, 2000).…”

Section: Issn: 2319-7706 Volume 6 Number 6 (2017) Pp 2997-3007mentioning

confidence: 99%

Influence of Varying Temperature on the Bioactive Compounds of Solanum lycopersicum L. after Post-Harvest Storage

Singh¹,

Kumar²,

Garima³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…Tannat. Regarding the difference obtained from several studies, Antolovich (2000) concluded that it is not an easy task to find a single method that is suitable for the analysis of a group of various phenolic compounds due to the diversity of chemical structures and variation in sensitivity of the compounds to the extraction conditions (Antolovich et al, 2000) [13].…”

Section: Phenolic Compounds Contentmentioning

confidence: 99%

Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

et al. 2016

View full text Add to dashboard Cite

Abstract. This study analyzed the mineral content (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), anthocyanins and phenolic compounds in flours produced from residues of different grape cultivars from the wineries in the Southern region of Brazil. Mineral analysis showed a significant difference for all grape cultivar, with the exception for phosphorus content. Residues from cv. Seibel showed higher levels of N, Cu and Mg. The cultivars Ancelotta, Tanat and Bordô present higher contents of K, Zn, Mn, Fe and Ca. For the concentration of anthocyanins, cultivars Cabernet Sauvignon (114.7 mg / 100g), Tannat (88.5 mg / 100 g) and Ancelotta (33.8 mg/100 g) had the highest concentrations. The cultivars Pinot Noir (7.0 g AGE / 100 g), Tannat (4.3 g AGE / 100 g), and Ancelotta (3.9 g AGE / 100 g) had the highest content of phenolic compounds. Considering these results, it became evident the potential of using the residue of winemaking to produce flour for human consumption, highlighting the grapes 'Tannat' and 'Ancellotta'.

show abstract

Sample preparation in the determination of phenolic compounds in fruits

Abstract: Introduction 2 Sample preparation 2.1 Hydrolysis 2.2 Fruit extracts 2.2.1 Juices and related products 2.2.2 Olive oil 2.2.3 By-products 2.3 Fruit 2.4 Peel and seed 2.5 Leaf 3 Quantification 4 Future needs-transfer to industry 5 Acknowledgements 6 References

Cited by 283 publications

References 221 publications

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

Influence of Varying Temperature on the Bioactive Compounds of Solanum lycopersicum L. after Post-Harvest Storage

Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

Contact Info

Product

Resources

About