Influencia del procedimiento de extracción en la actividad antioxidante de extractos de semilla de lenteja en un sistema modelo β-caroteno linoleato

Phenolic compounds were extracted from lentil seeds using three solvent systems: 80% (v/v) acetone, 80% (v/v) methanol, and 80% (v/v) ethanol. Each extract was subsequently separated into two fractions by chromatoghraphy on a column with Toyo Pearl HW-40 using water (fraction I) and methanol (fraction II) for elution. Antioxidative activity of extracts and their respective fractions were examined in a β-carotene-linoleate model system. All three extracts exhibited similar antioxidant activity. Considering the level of phenolic compounds in extracts it seems that phenolic compounds from the acetone extract were less active than those from either the methanolic and ethanolic ones. Because the content of phenolics was about 16-fold lower in fraction I of the methanolic and ethanolic extracts compared to fraction II, the phenolics in fraction I of the methanol and ethanol extracts from lentil seeds are much more active than these in fraction II. A stronger antioxidant activity of fraction I from the acetone extract compared to the crude acetone extract was observed during the latter incubation stage. The reason was a relatively high level of phenolic compounds in this fraction. UV spectra confirmed that the phenolic compounds from the acetone extract were different compared to methanolic and ethanolic extracts.Los compuestos fenólicos fueron extraídos de semillas de lenteja usando tres sistemas de disolventes: acetona del 80% (v/v), metanol del 80% (v/v), y etanol del 80% (v/v). Cada extracto fue separado posteriormente en dos fracciones por cromatografía en columna con Toyo Pearl HW-40 usando agua (fracción I) y metanol (fracción II) para la elución. La actividad antioxidante de los extractos y de sus fracciones respectivas fueron examinadas en un sistema modelo β-caroteno-linoleato. Los tres extractos exhibieron actividad antioxidante similar. Atendiendo al nivel de compuestos fenólicos en los extractos parece que los compuestos del extracto acetónico eran menos activos que los metanólicos y etanólicos. Debido a que el contenido de fenoles era aproximadamente 16 veces más bajo en la fracción I de los extractos metanólico y etanólico comparado con la fracción II, los fenoles en la fracción I de los extractos del metanol y del etanol de las semillas de lenteja son mucho más activos que éstos en la fracción II. Una actividad antioxidante más fuerte de la fracción I del extracto acetónico comparado con el extracto acetónico crudo fue observada durante el posterior periodo de incubación. La razón fué el relativamente alto nivel de compuestos fenólicos en esta fracción. El espectro UV confirmó que los compuestos fenólicos del extracto de acetona fueron diferentes comparados con los extractos metanólicos y etanólicos

Extracts of Phenolic Compounds from Seeds of Three Wild Grapevines—Comparison of Their Antioxidant Activities and the Content of Phenolic Compounds

Phenolic compounds were extracted from three wild grapevine species: Vitis californica, V. riparia and V. amurensis seeds using 80% methanol or 80% acetone. The total content of phenolic compounds was determined utilizing the Folin-Ciocalteu’s phenol reagent while the content of tannins was assayed with the vanillin and BSA precipitation methods. Additionally, the DPPH free radical scavenging activity and the reduction power of the extracts were measured. The RP-HPLC method was applied to identify the phenolic compounds in the extracts, such as phenolic acids and catechins. The seeds contained large amounts of tannins, catechins and gallic acid and observable quantities of p-coumaric acid. The total content of phenolic compounds and tannins was similar in the extracts from V. californica and V. riparia seeds. However, the total content of total phenolic compounds and tannins in the extracts from V. californica and V. riperia seeds were about two-fold higher than that in the extracts from V. amurensis seeds. Extracts from seeds of the American species (V. californica and V. riparia) contained similarly high concentrations of tannins, whereas extracts from seeds of V. amurensis had approximately half that amount of these compounds. The content of catechin and epicatechin was similar in all extracts. The highest DPPH• anti-radical scavenging activity was observed in the acetonic and methanolic extracts of V. californica and V. riparia seeds— while the acetonic extract from the V. californica seeds was the strongest reducing agent

HARDNESS PHENOMENON IN BEACH PEA (Lethyrus maritimus L.)

Beach pea is mostly grown on seashores and it contains higher amount of protein than other legumes. However, the pea has several undesirable  attributes, such as long cooking time and hard to germinate (imbibitions) that limited its use as food. The present investigation aimed to study the physico-chemical properties, cooking characteristics and hull crude fibre structure of beach pea as compare to other similar legumes. Standard methods of processing pulses were used for present study. Beach pea seeds contained very low grain weight, density, hydration capacity,  hydration index, swelling capacity and swelling index than the green pea and field pea. Beach pea had higher amount of crude protein, ash, crude fibre and polyphenols, but lower in starch content than the green pea and field pea. Without any treatment to beach pea seeds the water uptake capacity was very low. Mechanical treatment to beach pea seeds increasedthe water uptake percentage. The recovery of hull was 3 to 6 times higher in beach pea than that of green pea and field pea. The crude protein  content in beach pea hull was 2-5% higher than others. The beach pea hull, dhal and whole seeds were good source of macro- and micro- minerals than that of the other two peas. The electron microscopic  structure of beach pea hull crude fibre showed a very close and compact structure than green pea and field pea hull crude fibre structure. Lowering the hardness of beach pea seeds with mechanical or chemical treatments will give more scope for their utilization in the human nutrition

Antioxidant Activity of Mulberry Fruit Extracts

Phenolic compounds were extracted from the fruits of Morus nigra and Morus alba using methanol and acetone. The sugar-free extracts (SFEs) were prepared using Amberlite XAD-16 column chromatography. All of the SFEs exhibited antioxidant potential as determined by ABTS (0.75–1.25 mmol Trolox/g), DPPH (2,2-diphenyl-1-picrylhydrazyl) (EC50 from 48 μg/mL to 79 μg/mL), and reducing power assays. However, a stronger activity was noted for the SFEs obtained from Morus nigra fruits. These extracts also possessed the highest contents of total phenolics: 164 mg/g (methanolic SFE) and 173 mg/g (acetonic SFE). The presence of phenolic acids and flavonoids in the extracts was confirmed using HPLC method and chlorogenic acid and rutin were found as the dominant phenolic constituents in the SFEs

Statement Networks to Condition Monitoring of the Sealless Pump

This paper shows an application of multi-layer statement networks to condition monitoring of the sealless magnetic drive pump. In this case, statement networks are computed based on the use of Bayesian probabilities. Moreover, the tool called REx which allows implementing such networks is described. An example of created four-layer network as well as final results of the performed tests shows also

Antioxidant Activity of Faba Bean Extracts

Phenolic compounds were extracted from seeds of 22 cultivars of faba bean (Vicia faba L.) by using 80% (v/v) aqueous acetone. The total phenolic compound and condensed tannins contents of the extracts and their antioxidant activity were determined using the Folin-Ciocalteu’s phenol reagent, vanillin/HCl method, and ABTS and FRAP assays, respectively. The content of total phenolic compounds ranged from 40.7 to 66.1 mg/g extract and from 326 to 574 mg/100 g seeds. Contents of condensed tannins ranged from 2.40 to 49.9 mg/g extract and from 22.2 (FAB) to 365 mg/100 seeds. The extracts and seeds were characterized by Trolox equivalent antioxidant capacity (TEAC) values ranging from 0.550 (FAB 443) to 1.030 mmol Trolox/g extract (FAB 187) and from 4.85 (FAB 318) to 9.81 mmol Trolox/100 g seeds (FAB 187). Ferric-reducing antioxidant power (FRAP) values varied from 0.595 (FAB 443) to 0.908 mmol Fe2+/g extract (FAB 5023) and from 4.61 (FAB 297) to 7.90 mmol Fe2+/100 g seeds (FAB 187). The total phenolic content of faba bean extract was correlated with the results of the ABTS (r = 0.864) and FRAP (r = 0.862) assays. The coefficients of correlations between the contents of condensed tannins and ABTS and FRAP results were 0.543 and 0.862. We also noted a correlation between results of ABTS and FRAP assays (r = 0.795)

Consumption of Tree Nuts in the Prevention of Coronary Heart and Cardiovascular Disease

Emerging research from epidemiologic studies and clinical trials is demonstrating that tree nuts promote satiety and weight maintenance. Moreover, tree nuts contain a plethora of nutrients, natural phenolic antioxidants, and other bioactive compounds (e.g., phytosterols), which are now being recognized for bestowing health benefits. As will be discussed in this review, tree nuts have been linked to improving heart health, lowering low-density lipoprotein cholesterol levels, and reducing inflammation. The strongest evidence that tree nuts are cardio-protective foodstuffs comes from epidemiological observations indicating a consistent and well-defined inverse association between the frequency of nut consumption and development of coronary heart disease, and several short-term clinical trials demonstrating the beneficial effects of nut intake on lipid profiles as well as other intermediate markers of heart disease. In this review research findings from the existing literature published within the last 15 years have been compiled and summarised. Three bases: SCOPUS, Web Science, and PubMed were used for search

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

The antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 mu mol Trolox/g seed and from 7.99 to 11.20 mu mol Fe2+-/g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a beta-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fingerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them significantly contributed to reducing power and antiradical activity against ABTS(center dot+) of extracts