The study of antioxidant capacity of varieties of nalewka, a traditional Polish fruit liqueur, using EPR, NMR and UV–vis spectroscopy

Polak, Justyna; Bartoszek, M.

doi:10.1016/j.jfca.2015.01.006

Cited by 26 publications

(30 citation statements)

References 37 publications

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“…There are known studies which show that the proton content in aromatic groups correlates with the antioxidant capacity of food products [3,6]. An analysis of the NMR spectra of the samples tested in this study also confirms this thesis.…”

Section: Nmr Spectroscopysupporting

confidence: 87%

“…In recent years, there has been a growing interest in the antioxidant properties of food products [1][2][3][4][5][6]. Various methods are used to study the antioxidant capacity of food products, Electronic supplementary material The online version of this article (doi:10.1007/s00217-017-2986-z) contains supplementary material, which is available to authorized users.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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including tea; these methods are based on different mechanisms, using a variety of detection techniques and are therefore not standardized. Hence, the comparison of the antioxidant capacity values obtained in different laboratories is not possible. On the other hand, the antioxidant capacity values obtained in the same laboratory through the use of different methods and parameters are also not consistent, due to the use of different interactions. Therefore the research is leading to the modification of existing methods and new methods are constantly sought. Recently, an EPR method based on a new semi-empirical mathematical model were proposed [5]. This method allows for a quick and precise determination of the antioxidant capacity of food products. In this paper this method was applied to tea. Tea is one of the most widely consumed beverages in the world [7]. It is valued both for the taste and for the health benefits associated with its antioxidant content [1,[7][8][9][10]. All varieties of tea are produced from young, tender leaves of Camellia sinensis (L.) (family Theaceae). Through using a wide variety of methods, different types of tea are produced: unfermented (green and white), partially fermented (oolong) and fermented (black and red). Green tea is produced through treating the leaves with hot steam and subsequently drying them. In such conditions, polyphenol oxidation is inactivated, which prevents the oxidation of polyphenols. As a result, the raw material remains rich in flavonols such as: catechin, epicatechin, epigallocatechin, flavonoids and simple phenolic acids [7,11]. Fermentation is necessary in order to produce black tea. This process consists of enzymatic oxidation by endogenous polyphenol oxidases and peroxidases of tea polyphenols, namely colorless flavonols that are partially converted into theaflavins and thearubigins, responsible for the characteristic aroma and color of the black and oolong teas. About 75% of the catechin contained in leaves undergoes enzymatic oxidation [12]. AbstractThe antioxidant properties of different types of tea-green, black and earl grey-were investigated using the EPR spectroscopy method based on a new semi-empirical mathematical model and on a single EPR spectroscopy measurement. The obtained values of the antioxidant capacity were correlated with the bioactive ingredient content identified through the NMR spectroscopy. Moreover, an attempt was made to determine what impact on the antioxidant properties of tea does adding sugar, milk, lemon and honey have. All studied teas exhibited antioxidant properties. The best DPPH free radical scavengers were green teas. Adding sugar, milk and lemon juice to tea did not significantly impact the antioxidant properties of the infusion; adding honey, however, caused an increase in the total antioxidant capacity of the infusion. The aromatic proton content correlates positively with the antioxidant capacity value.

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Section: Nmr Spectroscopysupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

Self Cite

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“…EPR can provide a high‐speed and intuitive test for free radical scavenging ability (Polak & Bartoszek, ). To confirm that PE has antioxidant activity, the ability of purified PE to scavenge DPPH free radicals was evaluated in vitro using EPR.…”

Section: Resultsmentioning

confidence: 99%

Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling

Sun

Chen

Bao

et al. 2019

Journal of Food Science

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Although phosphatidylethanolamine (PE) is an important functional phospholipid, there have been very few reports on its antioxidant activity and corresponding molecular composition. Crude PE was extracted from egg yolk with various solvents, and response surface modeling was carried out to determine the optimum extraction conditions for PE, under which the PE content in extracts reached 58.94 µg/mL. The crude PE was purified using silica gel-based column chromatography. High-purity PE (98%), identified by high-performance liquid chromatography-evaporative lightscattering detector, was obtained using isocratic elution with a mixed solvent (chloroform: methanol: acetic acid = 18:5:1) eluent. PE purified from egg yolk exhibited high radical-scavenging activity, determined by electron paramagnetic resonance (EPR). The result was attributed to the high unsaturated fatty acids (83.10%) content in egg yolk PE, and the unsaturated fatty acids were identified as PE-16:0/18:1 9 , PE-16:0/18:2 9,12 , 8,11,14 , PE-18:0/18:1 9 , PE-18:0/18:2 9,12 ,8,11,14 by MALDI-TOF MS combined with gas chromatography mass spectrometry.Practical Application: In this work, an attempt has been made to explore the antioxidant activity of PE that extracted and purified from egg yolk and its corresponding molecular composition. Owing to its plentiful unsaturated fatty acids (83.10%), purified PE from egg yolk exhibited a high radical-scavenging activity that indicated that egg-yolk PE had a strong antioxidant activity, and it might exert possible beneficial effects on the human health.

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“…Stevns cherry (Rødtjer et al 2006) and P. mahaleb L. variety were compared with those measured in commercially available Mirinello di Torremaggiore liqueur (Ieri et al 2012). Additionally, two samples of commercial Polish cherry liqueurs were studied for antioxidant properties using electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR), and ultraviolet-visible (UV-VIS) spectroscopy (Polak and Bartoszek 2015). Also, the contents of flavonoids in German liqueurs made from cherries and prunes were analyzed by using HPLC- CRD (de Pascual-Teresa et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

et al. 2016

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The possibility of application of electronic nose based on fast GC for differentiation of three types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially available liqueurs labeled as nalewka, and commercial liqueurs, was investigated. This device was equipped with two parallel connected columns with different stationary phases coupled to two ultrasensitive flame ionization detectors (μ-FIDs). Four data analysis methods were used, namely principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of electronic nose based on fast GC system allows identification of volatile organic compounds and compare aroma profiles of all three types of cherry liqueurs. Only DFA allows for full discrimination of all groups of samples. Application of PCA, SIMCA, and SQC analysis allows only for the differentiation of homemade and commercial liqueurs, but not for separation between two groups of commercial liqueurs. The electronic nose based on fast GC provides a possibility of effective and rapid aroma profile comparison (the total time of analysis is 93 s) of selected alcohols. In addition, the identification and tentative semiqualitative comparison of the amount of selected compounds of the volatile fraction of these beverages using the HS-SPME/GC×GC-TOFMS technique were done. This work presents the proposal of protection of this traditional product through elaborated methodology and rapid authentication assessment of Polish nalewka made from cherries.

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The study of antioxidant capacity of varieties of nalewka, a traditional Polish fruit liqueur, using EPR, NMR and UV–vis spectroscopy

Cited by 26 publications

References 37 publications

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

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