Determination of antioxidant compounds in foodstuff

© 2017 Scrivener Publishing LLC. Phenolic compounds, vitamins and carotenoids are naturally found in different foodstuff. These antioxidant compounds play an important role in human health and are of interest for the food, pharmaceutical and cosmeceutical industries. Modern chromatographic and spectrometric techniques have made analysis easier than ever before, but their success depends on the extraction method used. In fact, the different antioxidants are identifified using chromatographic techniques coupled to diff erent specififi c detectors according to the characteristics of each molecule. Beyond their well-known health-promoting effects, antioxidant molecules can also be used to functionalize or preserve the freshness, nutritive value, flflavor and color of foodstuff s, which justify their incorporation into several matrices. In this chapter, the most common antioxidant compounds in foodstuff will be described, as well as the methodologies involved in their extraction, separation, identifification and quantifification. The bioactive properties and industrial applications of these compounds through innovative techniques will also be taken into account.info:eu-repo/semantics/publishedVersio

Variation in the Content of Bioactive Compounds in Infusions Prepared from Different Parts of Wild Polish Stinging Nettle (Urtica dioica L.)

Nettle is a common plant that offers many health benefits and is grown all over the world. The content of active compounds in roots, stems, and leaves was determined based on the extraction procedure optimized using the Central Composite Design. Flavonols, phenolic acids, trigonelline, nicotinamide, nicotinic acids, and short-chain organic acids were determined with the use of LC–MS/MS and capillary isotachophoresis. Trigonelline, which was not previously reported in the roots and stems of nettle, was found in all parts of the plant and considerable variations in its content were observed (2.8–108 µg g−1). Furthermore, the Principal Component Analysis taking into account more variables demonstrated differences in the content of bioactive components between roots and aerial parts of nettle

Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans

Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. Kopi Luwak showed higher levels of caffeine and theophylline in comparison to the analyzed washed and unwashed Arabica coffees, as well as a different proportion of caffeoylquinic isomers. There was no difference between Kopi Luwak and other Arabica coffees in terms of the concentration of vitamin B3, amines, and phenolic acids. This was confirmed in PCA. The steaming and roasting of beans as well as the addition of black beans influence the concentration of 4-CQA and the nicotinic, ferulic, and quinic acids content

Optimizing process of extracting phenolic compounds having antiradical activity from white mulberry leaves by means of response surface methodology (RSM)

Liście morwy zawierają polifenole, alkaloidy, terpenoidy oraz steroidy. Ich ekstrakty mogą być cennym składnikiem żywności prozdrowotnej. Celem pracy była optymalizacja procesu ekstrakcji związków fenolowych z liści morwy oraz ocena aktywności przeciwrodnikowej uzyskanych ekstraktów testem DPPH, z wykorzystaniem metody powierzchni odpowiedzi (Response Surface Methodology). Na podstawie RSM, w wybranych zakresach stężenia etanolu w wodzie i w wybranej temperaturze procesu ekstrakcji, uzyskano największe zawartości polifenoli i najwyższą aktywność przeciwrodnikową. Wartości przewidywane nie różniły się istotnie od wartości oznaczonych eksperymentalnie (p ≤ 0,001). Stężenie etanolu w wybranym ekstrakcie wyniosło 65 %, a temperatura procesu ekstrakcji: 63°C.Mulberry leaves contain polyphenols, alkaloids, terpenoids, and steroids. Their extracts can be a valuable component of the pro health food. The objective of the research study was to optimize the process of extracting phenolic compounds from mulberry leaves and to assess the antiradical activity of derived extracts by a DPPH test, with the use of a response surface methodology (RSM). Based on RSM, the highest contents of polyphenols and the highest antioxidant activity were obtained within the selected ranges of the ethanol concentration in water and at a selected temperature of the extraction process. The predicted values did not differ significantly from the experimentally determined values (p ≤ 0.001). The rate of ethanol concentration in the selected extract was 65 %, and the temperature of extraction process was 63°C