Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (Piper nigrum) from the Ivory Coast

The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content in fresh and dried pepper from Ivory Coast. The total polyphenol content was determined using the Folin-Ciocalteu test and the total flavonoid content was also measured spectrophotometrically using the aluminum chloride colorimetric test. The results obtained indicate the total polyphenol levels of fresh and dried peppers are higher in the samples collected in Danane (0.8 ± 0.05 mg GAE/100g) and in Azaguie (0.4 ± 0.08 mg GAE/100g). The lowest concentrations were obtained with fresh and dried pepper samples collected in N’douci (0.22 ± 0.02 mg GAE/100g) and in PK 103 (0.22 ± 0.02 mg GAE/100g). The highest content of total flavonoids was revealed in the locality of PK 103 (1.85 ± 0.62 mg EC/100g) followed by the locality of Maféré (1.37 ± 0.25 mg EC/100g) respectively for black pepper and green pepper. Then, the lowest flavonoid contents were obtained in the dried pepper of Lopou (0.57 ± 0.03 mg EC/100g) and the fresh pepper of PK 103 (0.47 ± 0.03 mg EC/100g). The results obtained highlight the importance of these black spices as promising sources of phenolic compounds and could be used in pharmaceutical treatments and in food.

Optimization of ionic liquid-based microwave-assisted extraction of polyphenolic content from Peperomia pellucida (L) kunth using response surface methodology

Objective: To optimize the ionic liquid based microwave-assisted extraction (IL-MAE) of polyphenolic content from Peperomia pellucida (L) Kunth. Methods: The IL-MAE factors as experimental design parameters, including microwave power, extraction time, ionic liquid concentration, and liquid–solid ratio had been involved. Response surface methodology and Box–Behnken design were used to obtain predictive model (multivariate quadratic regression equation) and optimization of the extraction process. The response surface was analyzed by using the yields of total polyphenolic content as response value. Results: Based on the obtained results the optimum extraction condition, including microwave power of 30% Watts, extraction time of 18.5 min, the ionic liquid concen-tration of 0.79 mol/L, and the liquid–solid ratio of 10.72 mL/g 1-Buthyl-3-methylimidazolium tetrafluoroborate ([bmim]BF4) as a solvent was selected. The regression model was obtained to predicts the yields from Peperomia pellucida:Y = 30.250 – 1.356X1 + 2.655X2 + 2.252X3 – 0.565X4 + 0.990 X1X3 – 8.172 X1X4 – 3.439 X3X4 – 4.178 X12 – 3.210 X32 – 6.786 X42 – 7.290 X12X3 + 5.575 X1X32 – 4.843 X32X4 with R2 = 0.82519. Scale-up confirmation test was obtained the maximum yields of total polyphenolics content with the amount of 31.1725μg GAE/g. Conclusions: The IL-MAE method produced a higher extraction polyphenolic and performed rapidly, easily and efficiently.

Polyphenols Content, Antioxidant and Antimicrobial Activity of Ethanol Extracts from the Aerial Part of Rock Rose （Hefianthemum nummularium） Species

This study aimed to evaluate polyphenols content, antioxidant and antimicrobial activities of ethanol extract from rock rose （Helianthemum nummularium （L.） Mill.）. Plant material has been harvested in July from Romanian Carpathian Mountains. The ethanolic extract （70%, v/v） was prepared from the aerial part of rock rose species. High performance thin layer chromatography （HPTLC） analysis of ethanol extract and subsequently hydrolysed sample indicated that quercetin glycosides were the major polyphenolic compounds, and kaempferol derivates, chlorogenic and gallic phenylcarboxylic acids are also being present in the polar extracts. Chemiluminescence assay in luminol/H：O2 system indicated very high antioxidant activity of the ethanolic type of extract （ICs0 = 1.27 ~tg/mL）, while microbiological studies （cylinder method in plates） indicated certain antimicrobial activity （measuring from 12.5 mm to 21.5 mm of the diameter of the inhibition zone） of the propylene glycol （20%, v/v） standardized extract （5 mg gallic acid equivalents/mL sample） against several standard bacterial strains, Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028 and Salmonella enterritidis ATCC 13076, respectively. Therefore, based on the augmented antioxidant effect of the rock rose polar extracts, there can be found numerous applications in the pharmaceutical industry, but also in non-pharmaceutical fields, for example in cosmetic and hygiene products areas, due to certain antimicrobial properties.

Study on Polyphenol Oxidase Activity and Total Phenol Content of Docynia indica

[Objectives] To study the polyphenol oxidase (PPO) activity and total phenol content of Docynia indica .[Methods] The tender branches and petioles of the medicinal and edible plant D. indica were used as experimental materials, and the annual changes of total phenol content and polyphenol oxidase (PPO) activity were analyzed.[Results] pH 7.0 was the optimum value of polyphenol oxidase activity in D. indica plants;the best substrate was catechol with the concentration of 0.15 mol/L;the optimum temperature was 25 ℃.[Conclusions] The total phenol content of D. indica plants was the lowest in April, May and September of each year. The polyphenol oxidase activity of D. indica plants at flowering and fruiting stage was significantly higher than that at pre-flowering stage.

不同施肥模式对越南油茶饼的总多酚含量和抗氧化活性的影响

为探究不同施肥模式对越南油茶饼总多酚含量和抗氧化活的影响,完善海南地区越南油茶施肥措施,促进越南油茶产业健康发展。设置常量复合肥(M1)、减量复合肥+蚯蚓土(M2)、减量复合肥+蚯蚓土+生物肥(M3),减量复合肥+中微量元素缓释肥(M4),减量复合肥+植物调节剂专用复合肥(M5)以及不施肥的对照组(CK)6组不同的施肥模式,测定不同施肥模式下越南油茶饼提取物的总多酚的含量,同时应用FRAP法、DPPH自由基清除法、羟基自由基(—OH)清除法以及ABTS自由基清除法测得其抗氧化活性。结果表明:M1、M3、M4处理的越南油茶饼总多酚含量以及抗氧化活性均较CK高,其中,处理M4的总多酚含量以及抗氧化活性最高。此外,在施用复合肥的基础上增施中微量元素缓释肥能够进一步增强越南油茶饼的总多酚含量和抗氧化活性。因此,在实际生产中可以通过施用复合肥搭配中微量元素缓释肥提高越南油茶饼的品质。

大血藤多酚组分的化学表征及抗氧化活性研究

本实验富集大血藤多酚组分并对其进行含量测定和化学表征,丰富该药材的物质研究基础,初步分析多酚化合物体外抗氧化活性作用,为后续研究提供理论基础。采用紫外可见分光光度计确定最大吸收波长并测定总多酚含量,采用超高效液相色谱-四极杆-静电场轨道阱高分辨质谱仪对其进行化学表征,利用DPPH法和ABTS法评价大血藤总多酚的体外抗氧化活性。结果显示优化Folin-Ciocalte法最大吸收波长为740 nm,大血藤总多酚含量约为32.34%;通过高分辨质谱检测到大血藤中多酚类成分有62个,包括28个酚酸和酚苷类成分、13个木脂素类成分、12个苯丙素类成分、9个黄酮类成分;提取物对DPPH和ABTS自由基都具有清除作用,IC50值分别为4.88μg/mL、16.68μg/mL。该研究从大血藤提取物中检测到62个多酚类成分,抗氧化活性与其密切相关,深入研究了大血藤多酚组分,为该药的进一步发展提供理论基础。

磷胁迫下内生真菌对宿主布顿大麦生长及生理性状的影响

本试验以新疆温宿县种植的布顿大麦为材料,基于1/2Hoagland营养液设置3个磷浓度处理,分别为无磷组(P0)、半磷组(P1)和全磷组(P2),采用水培试验研究磷胁迫下内生真菌对宿主布顿大麦生长和生理性状的影响。结果表明,随磷胁迫的减轻,布顿大麦株高和分蘖数均显著增加,内生真菌除在全磷组(P2)显著增加分蘖数外,对株高和分蘖数无显著影响。半磷组(P1)胁迫下,内生真菌对植株地上部鲜重和干重、地下部鲜重和干重以及叶片酸性磷酸酶活性的影响显著;无磷组(P0)胁迫下内生真菌对布顿大麦叶片多酚含量的影响表现为显著增加。综上,磷胁迫下内生真菌对布顿大麦的生长具有一定的促进作用,这有助于其更好地适应低磷环境,提高对生态环境的适应性。该结论可为用内生真菌创建新种质资源育种奠定一定基础。

低温等离子体预处理对超声辅助提取姜粉总黄酮的影响及机制初探

目的:探究低温等离子体预处理对超声辅助提取姜粉总黄酮的提取效果,并对其可能机制进行初步探讨,为姜粉总黄酮的提取提供一种新方法。方法:以姜粉中总黄酮得率为考察指标,以低温等离子体放电电源功率、处理时间、进气量为考察因素,进行单因素实验和三因素三水平响应面优化试验。并应用高效液相色谱法测定低温等离子体处理前后姜粉中21种多酚类化合物的含量,通过扫描电镜(scan electronic microscope,SEM)和傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)对低温等离子体处理前后姜粉的结构进行分析。结果:姜粉中总黄酮的最佳提取条件为:真空度小于100 Pa,放电电源功率295 W、处理时间60 s,进气量150 cm^(3)/min,总黄酮得率为26.9 mg/g。色谱结果表明21种多酚类化合物得到较好的分离,且精密度高(relative standard deviation,RSD≤3.75%)、稳定性好(RSD≤4.25%)、重复性好(RSD≤4.75%)、加标回收结果准确可靠(平均回收率84.11%~100.86%)。低温等离子体处理后姜粉总黄酮的含量增加,酚酸的含量下降;低温等离子体处理增加了姜粉中淀粉颗粒以及细胞壁碎片的表面粗糙度,并且导致木质素的分解,加大了提取溶剂与姜粉的接触面积,因此有利于溶剂的渗透。结论:超声法辅助低温等离子体处理是提取姜粉总黄酮的一种有效方法。

Determination of Total Polyphenols in Different Extraction Fractions of Pholidota chinensis Lindl.and Their Antioxidant Activity

[Objectives]This study was conducted to study the total polyphenol content and antioxidant capacity of different extraction fractions of Pholidota chinensis.[Methods]Different polar fractions of P.chinensis were obtained by ultrasonic extraction method,and determined for polyphenol contents by UV spectrophotometry,and their antioxidant activity was evaluated by DPPH free radical scavenging and ferric ion reducing antioxidant power(FRAP).SPSS analysis software was used to analyze the correlation between total polyphenol contents and antioxidant activity of different extracts.[Results]The contents of total polyphenols in different polar fractions ranged from 1.52 to 6.41 mg/g,and the order from low to high was:water<petroleum ether<ethyl acetate<95%ethanol.The reduction capacity of the total antioxidant capacity method ranged from 12.54 to 22.45μmol/L,and the order was 95%ethanol>ethyl acetate>petroleum ether>water.The DPPH median inhibition concentration ranged from 0.35 to 2.65 mg/ml,and the order was water>petroleum ether>ethyl acetate>95%ethanol.The total polyphenol content of P.chinensis was best in the 95%ethanol extraction fraction,which showed the strongest total antioxidant capacity,so the total polyphenol content of the 95%ethanol fraction was positively correlated with its antioxidant capacity,while the DPPH free radical-scavenging capacity was better in the water fraction,indicating that the free radical-scavenging capacity of the water fraction was better.[Conclusions]This study provides a theoretical basis for the further study of the chemical components of P.chinensis and the development and utilization of natural antioxidants.

不同发酵年份香型六堡茶的茶多酚含量及其抗氧化活性

茶多酚成分及含量影响茶香气风味及其生理活性。采用高效液相色谱法对不同年份香型的六堡茶及老茶婆共7种中的6种茶多酚的含量进行系统测试比较,用紫外分光光度法对总茶多酚含量进行测定,最后对不同年份、香型的六堡茶进行抗氧化活性测试。结果表明,不同年份香型的六堡茶中三年槟榔香的六堡茶总茶多酚含量最多,达141.66 mg/g,采用高效液相色谱法测定的不同年份香型六堡茶中茶多酚各单体含量最多的为三年槟榔香六堡茶。抗氧化试验表明不同年份香型的六堡茶抗氧化能力强到弱顺序为三年槟榔香>五年槟榔香>三年陈香>五年陈香>十年槟榔香>十年陈香>老茶婆。

澳洲坚果油中多酚物质的提取及含量测定

本研究采用石油醚、环己烷、正己烷和80%乙醇作为提取剂,依次提取澳洲坚果油中多酚类物质,研究不同提取剂中多酚类物质含量,旨在分析澳洲坚果油不同极性提取剂中多酚物质的含量及其抗氧化效果,为澳洲坚果油综合开发利用提供参考。

不同湿度条件对雪茄烟叶晾制过程中酶促棕色化反应及品质的影响

为了解不同湿度条件晾制过程对雪茄烟叶酶促棕色化反应及其化学成分的影响,以期为雪茄烟叶调制提供理论支撑和实践指导,设置高湿、中湿、低湿3种湿度条件,研究其对雪茄烟叶含水率、色素、多酚氧化酶(PPO)、多酚类物质和晾制后化学成分的影响。结果表明:(1)不同晾制湿度条件下雪茄烟叶水分和质体色素呈逐渐减小的趋势;(2)多酚氧化酶活性呈先升高后降低变化趋势;(3)多酚类物质先缓慢增加后下降。雪茄烟叶晾制过程中湿度范围控制在中湿条件下,烟叶含水率适宜烟叶生命活动的进行,质体色素降解速率最快,在变黄变褐期多酚氧化酶活性低,多酚类物质积累较多,化学成分协调。说明调控晾制湿度可以有效促进雪茄烟叶酶促棕色化反应,提高烟叶内在品质。

雪莲口服液药渣残留化学成分中总多糖和总多酚的含量测定

本研究通过预实验证明了雪莲口服液药渣中残有多糖及多酚类物质,为了充分利用这两种活性物质,采用水提醇沉的方法,于雪莲口服液药渣中得到粗多糖,用苯酚-硫酸法进行含量测定;采用超声提取法提取多酚类物质,并用Folin-酚法对其进行含量测定。结果表明,多糖和多酚在2.5~17.5μg·mL^(-1)浓度范围内均与吸光度呈线性关系,其平均含量分别为21.40%、0.089%,RSD分别为1.85%、2.42%,作为二次利用产物,雪莲口服液药渣中总多糖和总多酚类物质含量较高,有较大的利用价值,可作进一步研究。

3种萎凋环境对白茶含水量与生化成分含量的影响

目的探究3种萎凋环境对白茶含水量与生化成分含量的影响。方法以福鼎大白茶一芽二叶新稍为原料,采用传统室内自然萎凋、抽湿萎凋和空调萎凋3种萎凋方式,测定萎凋过程中茶叶含水量、茶多酚、游离氨基酸和黄酮类化合物含量。结果3种萎凋方式的茶叶含水量在萎凋24~32 h期间均迅速降低,尤其是抽湿萎凋,从44.11%降至16.03%;整体上茶多酚含量都是先升高后降低,整体变化范围小;与鲜叶对比,室内自然萎凋和抽湿萎凋中茶叶的黄酮类含量均显著增加,三者的游离氨基酸含量皆有显著增加,增幅为78.97%~110.3%;萎凋结束时,室内自然萎凋和抽湿萎凋的黄酮类与游离氨基酸含量皆显著高于空调萎凋。结论抽湿萎凋的茶叶在32h时水分含量基本达到萎凋叶标准,且氨基酸和黄酮类含量均在较高水平,说明抽湿萎凋具有成为效率与制优率兼备的潜能,本研究为提高白茶萎凋工效和毛茶制优率提供理论参考。

牡丹叶提取物的含量测定及其协同羧甲基壳聚糖的抗菌活性研究

目的牡丹(Paeonia suffruticosa Andr.)是毛茛科芍药属的多年生落叶灌木,其根皮被称为“牡丹皮”,药用历史悠久,其传统非药用部位“叶”在民族地区应用广泛,研究牡丹叶的药用价值是提高中药资源综合利用的有益尝试。牡丹叶含有的多酚、黄酮类活性成分,在抑菌、抗氧化和抑制酪氨酸酶等方面作用显著。方法采用甲醇提取法获取牡丹叶提取物,建立同时测定牡丹叶提取物中5种活性成分(没食子酸、芍药苷、山奈素、槲皮素和异鼠李素)含量的高效液相色谱(HPLC)法。同时,采用Folin-Ciocalteu法和硝酸铝-亚硝酸钠比色法测定了牡丹叶提取物中总黄酮和总多酚的含量。立足羧甲基壳聚糖(CMCS)抗菌活性和良好的载药特性,研究其与牡丹叶提取叶的协同机制。结果含量测定结果显示,牡丹叶中没食子酸、芍药苷、山奈素、槲皮素和异鼠李素的含量分别为17.780%、0.470%、1.150%、1.920%和3.160%,其线性关系、稳定性、重复性和精密度等均良好。体外抗菌活性结果显示,牡丹叶提取物(PLE)与CMCS联用的FICI系数均小于0.500,其对金黄色葡萄球菌和大肠埃希菌的抑菌效果均表现为协同作用。结论牡丹叶提取物中含有较高的多酚类和黄酮类成分,并且与CMCS具有较强的协同作用。为进一步开发牡丹叶与羧甲基壳聚糖相关抗菌制剂的研制提供联用数据支撑,为牡丹药用资源的综合利用奠定基础。

基于HPLC-ECD测定鱼腥草叶多酚含量及抗氧化活性

目的:建立高效液相色谱-电化学检测法(High performance liquid chromatography-electrochemical detection,HPLC-ECD)测定鱼腥草叶中多酚类化合物,并采用相关性分析方法明确不同多酚单体化合物对于抗氧化活性的贡献。方法:鱼腥草叶经80%(v/v)甲醇超声提取,基于建立的HPLC-ECD检测方法测定12种多酚化合物含量。采用福林酚法测定鱼腥草叶总酚含量,以自由基清除能力和铁离子还原能力进行抗氧化活性评价,采用聚类热图和灰色关联分析法进行多元统计分析。结果:建立的HPLC-ECD方法线性、精密度、重复性、稳定性均良好,平均加样回收率为93.25%~103.97%,RSD为1.99%~4.47%。不同来源的鱼腥草叶的总酚含量为5.98~52.86 mg GAE/g,其含量与ABTS+、DPPH自由基清除能力和铁离子还原能力显著性相关(P<0.05)。鱼腥草中含量较高的多酚类化合物为咖啡酸和槲皮素的衍生物,12种酚类化合物均与抗氧化活性有较高的关联度,其中异槲皮苷、槲皮苷、异绿原酸A、金丝桃苷、芦丁的相关性最高。本研究明确了鱼腥草叶抗氧化的主要活性成分,可以为鱼腥草质量评价和资源开发提供参考。

Antioxidant activities and total phenol content of Inula viscosa extracts selected from three regions of Morocco

Objective:To investigate antioxidant activity,total phenolic and flavonoid content of ethanol(E) and ethyl acetate(A) extracts of Inula viscosa aerial parts selected from three regions of Morocco(Imouzzer.Sefrou and Taounate).Methods:Antioxidants properties were measured by three different test systems of assay namely free radical scavenging activities against 2,2-diphenyI-1-picrylhydrazyl,total antioxidant capacity and iron-reducing capacity.Total phenolic content was measured by FolinCiocalteu reagent.Results:All the extracts showed significant antioxidant activities and contained important levels of phenols.The ethanol extract(0.3 mg/mL) from Sefrou showed the greatest antioxidant capacity in the three systems of assay,which was probably due to its high content of polyphenols(274.39±6.94) mg gallic acid equivalent/g dry extract.Total flavonoid content was found equal for all extracts.Conclusions:Our results of antioxidant assays were justified and partially supported the popular usage of the tested plants.The high antioxidant activity found in the plant from Sefrou and its great biomass in this region suggested that Inula viscosa is a good source of natural antioxidants compounds which might have benefits for health.

Antioxidant and Phenolic Content of Nuts, Oil Seeds, Milk and Milk Products Commonly Consumed in India

Food provides not only essential nutrients required for life, but also bioactive compounds usefull to maintan good health and disease prevention. Abundant epidemiological evidences suggest that consumption of food rich in antioxi-dants (non-nutritional components) can prevent degenerative diseases. A total of 26 commonly consumed nuts, oil seeds, edible oils, milk and milk products were chosen for the study. Considering the fact that antioxidant content (AOC) and phenolic contents (PC) of these foods was not established systematically in Indian context. Therefore, we have assessed and correlated the AOC and PC, an important antioxidant constituents of plant foods. AOC was assessed by DPPH (2, 2-Diphenyl-1-picryl hydrazyl) scavenging activity and FRAP (Ferric reducing antioxidant power) methods and phenolic content (PC), using Folin-Ciocalteu reagent. Among the nuts and oil seeds arecanut had the highest phenolic and antioxidant content 10841, 4220341 mg/100g respectively. In milk, edible oils and sugars the values ranged from 336 -11674 mg/100g. Jaggery had the highest PC and AOC among the foods studied . Although AOC and PC showed wide variation among the foods, AOC was correlated significantly with PC. Indeed the ‘r’ value between PC and AOC (DPPH and FRAP) was 0.99 (p < 0.01) among the nuts and oil seeds, while in milk, milk products and sugars, the “r” values ranged from 0.93 and 0.99 (p < 0.01) respectively. The overall results indicate that the phenolic compounds may be significant contributors to the AOC of the foods studied.

Study on Colorimetric Method and Content Determination of Total Phenol in Homemade Plum Wine

[Objectives] To study on colorimetric method and content determination of total phenol in homemade plum wine. [Methods]The optimal determination condition of total polyphenols content in plum wine( commercially available and homemade) by Folin-Ciocalteu method was inspected,and commercially available and homemade plum wine was evaluated by the method. [Results]The optimal determination conditions of total polyphenols content: sample dose of 1. 0 m L,Folin-Ciocalteu reagent of 1 m L,4% Na_2CO_3 solution of 4. 0 m L,reaction temperature of 50 ℃,reaction time of 1. 5 h,and determination wavelength of 756 nm. Absorbance showed good linear relationship with total polyphenols content within the range of 17. 73-59. 12 μg/m L( y = 14. 878 x + 0. 0739,R^2= 0. 9998). Recovery rate of adding standard sample was between 98. 8% and 103. 5%,and relative standard deviation was 2. 0%( n = 5). [Conclusions]The method had high precision degree and good stability,which was suitable for measuring total polyphenols content in plum wine( commercially available and homemade).

Study on the Retention Rate of Green Tea Catechins Components and Tea Polyphenol by Different Processing Technology

The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary drumfiring,microwave,steam-blasting),rolling process(weight of rolling,gently press rolling and traditional rolling),drying process(stove drying,roasting dehydration,baked fried drying) were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.